OMG Red Velvet Pancake

{image via the Kitchy Kitchen}

WHOAAAAAA!! Sorry. I'm a bit over-excited. I love red velvet. I love pancakes. So when I saw this recipe, I thought, now that sounds like a match made in heaven, or not LOL. Anyways, I will DEFINITELY try this out this weekend.

Jamie Oliver Cookbook

Today, Alison, Nicole and I were talking about cooking. I mentioned that–sadly–I have never really made a roasted chicken before. LOL. Well... come on!! The store bought ones are always so much easier and tasty too. But, yes, I suppose if I'm going to roll up my sleeves in the kitchen then, I er, should, probably start with something basic. Don't get me wrong. I do know how to cook. There are just some items on the menu that I probably should learn how to master like your basic roasted chicken. So Alison suggested getting Jamie Oliver's cookbook–The Naked Chef! I went onto his site today, and sort of got sidetracked with this tasty tart recipe. Hmm, so do I start with the tart or the chicken? ^_^.

Droolworthy Red Velvet

Wohoo! So excited when Bakerella posted her amazing recipe for "Red Velvet Cake"! I've tried using a few recipes (Sprinkles from a can and a homemade one) and they've tasted good, but not great. I'm hoping this recipe is THE ONE. Thanks Bakerella!! Here's the delicious recipe (and some pretty tempting pictures to add to it):

RED VELVET

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

• Preheat oven to 350 degrees.
• Grease and flour two 8 inch cake pans.
• Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
• Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
• Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
• Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
• Bake for about 30 minutes or until a toothpick inserted comes out clean.
• After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
• Then make the frosting.

Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

• Sift sugar and set aside.
• Beat cream cheese and butter on high until creamy. Add vanilla.
• Then, add the sugar in batches. Scrape down the sides in between each addition.
• And frost away.