Red Velvet Scones

Ingredients

• 1 1/4 cup Red Velvet Cake Mix (I used Duncan Hines)
• 1 1/4 cup flour 
• 8 tablespoons cold butter
• 1 cup skim milk
• 8 oz. package of cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla

For the scones:

1. Preheat the oven to 400°. Prepare a baking sheet lined with parchment paper.
2. Mix together the cake mix and flour in a large bowl.
3. Use a pastry cutter or two knives to cut in the cold butter until the mixture looks crumbly.
4. Create a well in the center of the bowl and pour in the milk. 
5. Use a wooden spoon to gently mix the milk into the rest of the mixture. Just like in making biscuits, try not to over mix. Only mix until the dough has just formed.
6. Dust a small handful of flour over the dough in the ball, and with well floured hands, form the dough into a ball and remove it to the prepared baking sheet.
7. Gently press the dough to flatten into a domed circle that is approximately 8 inches in diameter
8. Use a greased knife to cut the circle into 8 wedges (easiest to make 4 long cuts across the diameter of the circle).
9. Bake for 20-25 minutes until a toothpick inserted comes out clean.

Red Velvet goodness (the red was SO red)

For the cream cheese frosting:

1. Beat together the cream cheese, granulated sugar, and vanilla until smooth.

These scones were absolutely delicious fresh out of the oven, or just as good the second day.

The cream cheese frosting added just the right amount of sweetness.

Southern Red Velvet Cupcakes

These were delicious and a lot of fun to make, they didn't turn out as red as I hoped - I would recommend adding a little more red dye.

Ingredients for the CUPCAKES:
2 1/2 cups flour
1 1/2 cups sugar
3 Tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
2 eggs
1 1/3 cups vegetable oil
3/4 cup buttermilk, room temperature
2 Tbsp red food coloring
1 Tbsp white distilled vinegar
1/2 Tbsp vanilla extract

1. Preheat the oven to 350° F. 
2. Line cupcake or muffin pan with liners
3. In mixing bowl sift together the flour, sugar, baking soda, cocoa powder, and salt. 
4. In another mixing bowl, stir together the eggs and oil.
5. In a mixing cup, lightly whisk together the buttermilk, food coloring, vinegar and vanilla extract.
6. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark red color.

Add the batter to the cupcake liners, until they are 3/4 full. 

Bake for 13-14 minutes.

Here are your yummy cupcakes!

Ingredients for the CREAM CHEESE FROSTING:

4 cups confectioners sugar
8 ounces cream cheese
1 cup (2 sticks) unsalted butter
1/2 tsp salt
4 tsp pure vanilla extract

Combine the sugar, cream cheese, butter, salt and vanilla in a large mixing bowl and blend for 2 minutes.

I frosted my cupcakes using a Wilton 1M tip.
The first photo shows a frosting technique where you push the frosting down and then lift up, in little "mountains" all over the cupcake; I garnished it with edible pearl sprinkles.
The second photo is just a swirl technique from the center of the cupcake to the edge.

Red Velvet Rice Krisy Treats

Before I begin, you will have to excuse the awkwardness of this post, it is my first blog post, EVER! Now,
since our theme this month is Red Velvet, I had to think of something delicious, and easy to make this
weekend. I had surgery on Friday and didn’t want to attempt to make anything complex! What's easier
than rice krispy treats?

I have to say I was quite excited for this recipe, but was sadly disappointed in the end. They do taste
delicious, but I can’t taste the Red velvet! I am on a mission after this to make them taste more like red
velvet, but here is the recipe I used.

What you’ll need:
½ cup butter
1 (10.5 oz) bag of mini marshmallows
1 cup Red Velvet Cake mix (I used Duncan Hines)
8 cups Rice Krispies
½ cup white chocolate chips

1. First spray a 9x13 pan with non-stick spray
2. In a large sauce pan, melt the butter on medium/ low heat until melted

3. While butter is melting, measure the rice krispies into a bowl
4. Add the bag of marshmallows to the butter and stir until completely melted.
5. Add the cake mix until well blended

6. Once mixed, quickly add the marshmallow mixture to the rice Krispies and mix together. This
must be quick as the marshmallow mixture will start to harden quickly!
7. Quickly dump the mixture into the pan and flatten out, if your spatula sticks and makes it hard
to spread you can spray it with non-stick spray or lay a piece of parchment paper over the
mixture to flatten.
8. Allow to cool
9. I added white chocolate decorative designs to mine, just melt some white chocolate chips in the
microwave at 20 second intervals until melted (careful not to burn). You can spread it over the
whole pan or put the chocolate in a gallon Ziploc baggie and cut the tip off to draw designs on.
To add some more flair you can also use cookie cutters to crate fun shapes!

I have to say this recipe was very easy to make and turned out to be a flashy valentine’s day treat, but
am still disappointed with the flavor! I will update with new recipe if I can figure out a way to fix it! Hope
you enjoy!!

February: Theme of the Month

You will see at least 2 posts a week that have something to do with Red Velvet!
Stay tuned for awesome and not-so-awesome recipes, and check back often!

Raisin Nut French Toast Casserole

The other day in the store I (Sarah U.) noticed Raisin Nut bread was on sale; it was too good of a deal to pass up so I bought 2 loaves. What am I going to do with 2 loaves of this bread?? I did a quick Pinterest search to see if there were any Raisin Nut bread recipes...that's when I came across a recipe for French Toast Casserole.

I adjusted a few things, to make it much easier, and it gives you the option to prepare it the night before and then bake it in the morning (which is great for weekdays when I only have 1.5 hours from wake up to time to leave for work).

Raisin Nut French Toast Casserole

• 24 oz of Raisin Nut Bread (or Cinnamon Swirl would be yummy too)
• 6 eggs (slightly beaten)
• 3 cups milk
• 1 Tbsp. cinnamon

1. Placed cubed up bread into a greased 9" x 13" baking pan. 
2. In a bowl whisk together the eggs, milk and cinnamon - pour this mixture over the bread. 
3. Cover and refrigerate at least 2 hours (or overnight). 
4. Remove from refrigerator 20 minutes before baking. 
5. Bake in the oven for 45 minutes at 350°.
6. Sprinkle with powdered sugar and serve with warm Maple Syrup!

Yummy, warm, delicious breakfast!

Print out a recipe card here to fill out. (Print at 4" x 6")

Welcome!

We’re Country Chicks Baking, two mid-twenties wives (both named Sarah) who are on a mission to share our passion, and to get friends and families together in the kitchen to create delicious desserts and lasting memories!

We love creating delightful and (at times) unusual, baked delights. We enjoy throwing ingredients together almost more than we enjoy partaking in the delicious items we create (but we will almost never say no to baked goodness!). This blog is a collection of recipes that we love, and the stories of our baking adventures - you will find everything from breakfast items, to breads, to cakes and other baked goodies.