A *New* Take On Red Velvet

Have you all felt ignored lately?
I am truly sorry!

Since starting Effie's blog,
I have just been so excited and
inspired to create her work ...

...that I haven't had much time
to devote to new recipes for this one.

But, I have one today
that is going to

In fact ... just go ahead
and remove them completely now!

I recently pinned this recipe
from GuiltTaste.Com ...
the article caught my attention

with it's title :
The Original Red (Wine) Velvet Cake
Here is my take on her recipe:

adapted from Stella Parks

1 1/2 cups Red Wine
1 cup Cinnamon Candies, like Red Hots
 2 3/4 cup All Purpose Flour
1/2 cup Cocoa Powder
1 lb. Butter, unsalted
2 tbsp. Vegetable Oil
3 cups Brown Sugar
1 tsp. Salt
Scrappings of 2 Vanilla Beans
2 1/4 tsp. Baking Soda
3/4 tsp. Baking Powder
1/4 tsp. Cinnamon
6 Large Eggs
1 tsp. Vanilla Extract

Preheat oven to 325 degrees.
Place red wine {I used the brand Cupcake, flavor Red Velvet - thought that was fitting!} and cinnamon candies in a small sauce pan and bring to a boil. Candies will met - set aside to cool.
Sift flour, baking powder, baking soda, cinnamon and cocoa, set aside.
On a stand mixer with the paddle attachment, stir butter, oil, sugar, salt and vanilla beans on medium speed until light and fluffy. Add eggs, one at the time, and mix on low until well combined. In 3 equal parts, add flour and wine, alternating until batter forms and is smooth. Stir in vanilla extract.
Pour batter into greased pans and bake for 30-35 minutes, or until a toothpick comes out clean when tested in the center of the cake. Turn out onto a cake plate or stand and let cool. Ice with Vanilla Bean Cream Cheese Frosting or this Cooked Cream Cheese Frosting.
*NOTE: I used the cooked cream cheese frosting for the first time with this cake and I HIGHLY recommend trying it ... it's so creamy and light on the palate. And, to top it off, it's not even half as sweet as the regular version!!

Did you know that Red Velvet
originally got it's name 
because of it's velvety texture!?

I never would have guessed that ...
most scratch-made Red Velvet's
I've tasted have been lifeless and dry.

Well, not this one
my dears!!

It's the silkiest, moistest
Red Velvet I have ever 
made - or tasted, for that matter!

This recipe has completely
changed my cake perspective!

One just can't go back to
when she's reached greatness!!

 My addition of Red Hots really 
take it over the edge ... there's just this deep richness 
of flavor I've never experienced before!

It's quite an amazing cake!
Enjoy and Happy Baking!


Caramel-Apple Coffee Cake

I do, I DO!!

A few weeks ago,
she invited me to join
a new little Linky Party ...

It's a once a month party
where two ingredients {chosen by Lady}
have to be featured in the recipe.

October's Ingredients:
Apples and Caramel

I chose to use an
old, family recipe - Coffee Cake
only with a little twist!!

2 cups All Purpose Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Salt
1 Large Apple, small diced
1 stick Unsalted Butter, room temp.
1 cup Sugar
2 Eggs, well beaten
1 cup Sour Cream
1 tsp. Pure Vanilla Extract

Filling and Topping
1 cup Brown Sugar
2 tsp. Apple Pie Spice
1/2 cup Caramel Baking Bites
1/2 cup Chopped Pecans {optional}

Mix topping ingredients together and set aside.
Sift dry ingredients and set aside.
Preheat oven to 350 degrees.
In a stand mixer with the paddle attachment, cream butter and sugar. When light and fluffy, add eggs. Mix in sour cream and vanilla. Slowly add in flour mixture until well combined. 

To Layer Cake:
Fill your pan with half the batter - sprinkle 2/3 of topping mixture onto batter - pour the rest of your batter and sprinkle with the remaining topping mixture. Bake for 45 minutes. *Note: This is enough batter for one 8 or 9 inch round pan. The recipe will need to be doubled if using a sheet pan.

Caramel Sauce
1/2 cup Caramel Baking Bites
1/2 cup Heavy Whipping Cream

Melt ingredients together over low heat and drizzle over cooled cake.

This is ahhh-mazing!

The cake is soft and buttery ...
the apples still have a slight bite ...
and the caramel is rich and flavorful!

And, talk about texture!
The topping is perfectly crunchy
and the toasted pecans warms the flavor.

A truly 
one of a kind
autumn tea treat!

for inviting me in on the party ...

This was LOADS
of fun and I am already
super excited about November!

{Which is Pumpkin and Cream Cheese}
If you'd like to join in on the fun,
head on over the LBTC now and sign up!

Enjoy and Happy Baking!


Pirate Birthday Cupcake Tower

The cutest lil' matey on the 
beach turned 5 yesterday, and 
I was invited to be apart of the celebrations!


This is a Chocolate Fudge Cake and Vanilla Buttercream Frosting with Marshmallow Fondant details. And, yes ... that is a sword through the cake!

The 4 flavors chosen for Cade's cupcakes were Plain Jane, Cookies and Cream, Unbirthday Cake and Double Chocolate. Each cupcake was sitting in a handmade Cupcake Wrapper with matching Ship's Sail Pick.

The birthday boy was as
cute as a button ...
and so was his Pirate themed party!

Thank you for letting me be apart of your happy day!


Blue Teddy Bear Shower

Hello Sweethearts!

I have a fun shower cake 
to share with you all on
this gorgeous Saturday!

A super cute momma-to-be
was honored today at her
cute-as-a-button party!

I was given the color
scheme as well as 
Teddy Bears for inspiration ...

This is a Vanilla Bean Cream Cheese Cake frosted in my Vanilla Buttercream and accented with homemade Marshmallow Fondant details.

The topper Teddy is handmade out of Marshmallow Fondant and is accompanied by his blankie, bottle and passy!

It was a fabulous party 
for our beautiful Katie
and her baby boy!

Hey -
would you like to add this
to your collection of amazing recipes?

Head on over to
for the complete instructions!
{PS: It's SUPER simple with out of this world flavor!}