Red Carpet Red Velvet Popcorn Recipes
"RED CARPET" RED VELVET POPCORN
Provided by Food Network
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Line a sheet tray with parchment paper and set aside.
- Place the popcorn in a large bowl. Place the frosting in a microwave-safe bowl and heat for 30 seconds until it turns into a thick glaze.
- Pour the frosting over the popcorn and gently fold together until all of the popcorn is evenly coated. Add 1 cup of the cake crumbs and gently fold. Turn the coated popcorn out onto the lined sheet tray and smooth out in a single layer. Sprinkle with the remaining cake crumbs. Let sit at room temperature until the frosting is set, about 30 minutes.
RED CARPET COCKTAILS
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Simmer 3/4 cup pomegranate juice and 1/4 cup sugar in a small skillet until reduced by half, about 5 minutes. Stir in a dash of orange-flower water; let cool to room temperature. Pour 1 to 2 teaspoons of the syrup into each of 6 flutes. Add a splash of gin and top with champagne; stir gently.
RED VELVET CAKE POPS
Bright and moist, these Red Velvet Cake Pops are perfect for Valentine's Day, the holidays, or just because. Making red velvet cake pops is easy. Simply bake Betty Crocker™ Super Moist™ Cake Mix, crumble, mix in frosting and shape into balls before freezing. Follow the directions to create the candy coating and have fun dipping the homemade cake pops before sprinkling them with sugar. Sweet, simple and delicious.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 46
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, egg whites, food color and cocoa with electric mixer on medium speed 2 minutes. Pour into pan.
- Bake and cool as directed on box for 13x9-inch pan. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
- In microwavable bowl, microwave candy coating and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted coating to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle with red sugar. Let stand until set.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 85 mg
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