Red Velvet Snow Balls Recipes

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SNOW BALLS



Snow Balls image

Provided by Food Network

Time 45m

Yield 12 snow balls

Number Of Ingredients 2

1/4 of the Ultimate Cookie Dough
1/4 cup powdered sugar

Steps:

  • Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days.
  • Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet.
  • Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 12 parts (or, if you have a #70 or smaller ice cream scoop, scoop the dough into 12 balls). Roll the balls into perfect spheres and place on the prepared baking sheet.
  • Bake for 15 minutes or until very lightly browned and firm. Remove from the oven. Place the powdered sugar into a wire sieve and dust the cookies heavily on all sides. Allow to cool.

RED VELVET SNOWFLAKE COOKIES



Red Velvet Snowflake Cookies image

Red velvet cake mix cookies.

Provided by ahuwyler

Time 4h55m

Yield 24

Number Of Ingredients 7

1 (15.25 ounce) package red velvet cake mix
1 cup cake flour
1 cup unsalted butter, melted
2 large eggs
2 tablespoons evaporated milk
2 drops red food coloring
white decorator icing as needed

Steps:

  • Combine cake mix, cake flour, melted butter, eggs, evaporated milk, and food coloring in a large bowl. Mix with an electric mixer on slow speed until fully combined. Cover the bowl with plastic wrap and place in the refrigerator for at least 4 hours, but best if overnight. The longer the dough sits, the easier it is to roll out and cut.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  • Roll dough on a lightly floured piece of parchment paper to a thickness of 1/8 or 1/16 inch. Cut cookies with a snowflake-shaped cookie cutter and place on the prepared cookie sheet. Dust off any flour from the top of the cookies with a brush or paper towel.
  • Bake in the preheated oven for 6 to 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes more.
  • Decorate fully cooled cookies as desired with icing.

Nutrition Facts : Calories 172.7 calories, Carbohydrate 19.5 g, Cholesterol 36.2 mg, Fat 9.9 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5.7 g, Sodium 117.4 mg, Sugar 0.2 g

RED VELVET SNOWBALL CAKE



Red Velvet Snowball Cake image

A little bit different recipe for Red Velvet. The frosting is white chocolate cream cheese with a coconut topping. From Hearst publishing.

Provided by gailanng

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 20

2 1/2 cups cake flour (not self-rising)
1/4 cup unsweetened cocoa powder
1 ounce bittersweet chocolate or 1 ounce semisweet chocolate, grated
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 (1 ounce) bottle red food coloring
2 teaspoons distilled white vinegar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
4 ounces white chocolate, chopped
1/4 cup heavy cream
2 (8 ounce) packages cream cheese, softened
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
2 1/2 cups confectioners' sugar
1 1/2 cups shredded coconut

Steps:

  • For the cake: Heat oven to 350 degrees. Grease two 9-inch round cake pans with baking spray. Line bottom of pans with waxed paper; spray paper with baking spray. Dust with flour; tap out excess.
  • In a medium bowl, combine flour, cocoa powder, grated chocolate, baking powder, and salt.
  • In a 2-cup glass measuring cup, stir together buttermilk, food coloring, vinegar, vanilla, and baking soda.
  • In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in flour mixture alternately with buttermilk mixture on medium-low speed. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Invert onto wire rack; invert again and let cool completely on rack.
  • For the frosting: Place white chocolate and cream in a small micro-wave-safe bowl. Microwave on high 15 to 30 seconds; whisk until smooth. Let stand 2 minutes; cover with plastic wrap and chill.
  • In a large bowl with an electric mixer, beat cream cheese, butter and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in cooled white-chocolate mixture until blended. On low speed, add confectioners' sugar in batches and beat until combined. Increase speed to medium-high and beat until fluffy, about 1 minute.
  • To assemble the cake: Cut each cake layer horizontally with a long serrated knife, to make 4 layers. Place one layer on a serving plate and spread with about 1 cup of frosting. Repeat with remaining 3 layers, frosting the top and sides of the cake. Sprinkle coconut on top and sides of cake. Refrigerate cake about 1 hour to let it set.

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