VALENTINE’S DAY 2013: SWEETEN UP THIS VALENTINE’S DAY WITH NEW DELICIOUS TAKES ON RED VELVET (AND OTHER TREATS)

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Few things show you care more than a treat made with love. Whether saying “xoxo” to family or “be mine” to a new Valentine, there’s

McCormick Red Food Color

McCormick Red Food Color

McCormick Raspberry Extract

McCormick Raspberry Extract

one dynamite flavor that fits the bill: red velvet. In recent years, the love of red velvet has blossomed beyond its traditional Southern roots into a popular dessert with mass appeal. In fact, last Valentine’s Day, enough MCCORMICK RED FOOD COLOR was sold – more than 550,000 ounces – to make enough red velvet cupcakes to circle the Earth 23 times.[i] That’s why the McCormick Kitchens turned to red velvet to inspire new Valentine’s Day recipes this year.

MCCORMICK & COMPANY, Incorporated is a global leader in flavor. With more than $3.5 billion in annual sales, the company manufactures, markets and distributes spices, seasoning mixes, condiments and other flavorful products to the entire food industry – retail outlets, food manufacturers and foodservice businesses.  Every day, no matter where or what you eat, you can enjoy food flavored by McCormick.

Creating memories in the kitchen with kids is sweeter than ever with six irresistible, velvety red recipes from the flavor experts in the MCCORMICK KITCHENS. For treats that will turn your Valentine’s Day into a celebration kids of all ages will enjoy, try these six fresh takes on red velvet, featuring MCCORMICK RED FOOD COLOR and extracts:

  • RED VELVET BROWNIE CONVERSATION HEARTS: These heart-shaped delights are a perfect project for the whole family. Vary the drops of Red Food Color for icing in every shade, from puppy-love pink to ravishing rose, adding the final embellishment with edible words of love. For a simplified version, glaze the brownie hearts and decorate with red and pink sprinkles.
  • RED VELVET MOUSSE WITH VANILLA WHIPPED CREAM: Your darling will be struck with love at first bite with this smooth-as-silk, whipped treat. Embellish to your heart’s desire.
  • RED VELVET CREAM-FILLED CUPCAKES: Fall in love with Red Velvet Cupcakes all over again with this crush-worthy cream-filled version of the classic.
  • RED VELVET HOT CHOCOLATE:  This rich twist on kid-favorite hot chocolate makes the perfect addition to a cozy family night. Top with marshmallows or whipped cream for an extra-sweet finish.
  • RED VELVET PANCAKES: Start the Valentine’s Day celebration early with a sizzling stack of these sweet and colorful breakfast favorites, perfect for a surprise breakfast in bed.
  • RED VELVET RASPBERRY TRUFFLES: This decadent collision of rich Raspberry Extract and Red Velvet is the perfect way to brighten someone’s Valentine’s Day.

“Amid a sea of pink holiday confections, red velvet stands alone with its vibrant hue and rich taste. It has a unique flavor that is not quite vanilla and not quite chocolate,” said MARY BETH HARRINGTON of the McCormick Kitchens. “Red velvet is also surprisingly versatile, inspiring a range of creative presentations, from creamy hot chocolate to decadent breakfast pancakes to cream-filled cupcakes. Simply said, people love it.”

RED VELVET BROWNIE CONVERSATION HEARTS

Red Velvet Brownie Conversation Hearts

Red Velvet Brownie Conversation Hearts

Turn an easy brownie mix into a Valentine’s Day treat with a heart-shaped cookie cutter.

  • Makes about 24 servings.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes

INGREDIENTS

  • 1 package (family-size) fudge brownie mix
  • 1/2 cup sour cream
  • 2 eggs
  • 1 bottle (1 ounce) McCormick® Red Food Color
  • 8 cups confectioners’ sugar (2 pounds)
  • 1/2 cup water
  • 2 tablespoons light corn syrup
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • McCormick® Assorted Food Colors & Egg Dye
  • Decorating gel or 1 ounce white baking chocolate

DIRECTIONS

1. Prepare brownie mix as directed on package with sour cream, eggs and red food color. Spoon batter in greased 13×9-inch baking pan.

2. Bake and cool and directed on package. Cut out cooled brownie with heart-shaped cookie cutters. Place brownies on wire rack set over baking sheet.

3. For the icing, mix confectioners’ sugar, water and corn syrup in medium saucepan. Cook on medium-low heat until sugar is melted, stirring occasionally. Stir in vanilla. Tint with desired food color. Spoon or pour icing over top and sides of brownies. (If icing becomes too stiff, gently reheat to pouring consistency.) Let stand until icing is set. Use decorating gel to write on brownies. Or melt white chocolate as directed on package. Pour into small resealable plastic bag. Snip off a tiny piece of the corner. Squeeze chocolate through hole in plastic bag to write on brownies.

TIPS

Test Kitchen Tip: For easy clean-up, line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove brownie from pan. Place on cutting board and cut out with cookie cutters.

Easy Pink Frosting: Brownie may frosted with Easy Pink Frosting instead of prepared icing. Stir 6 drops desired McCormick® Assorted Food Color & Egg Dye into 1 container (16 ounces) white frosting until well blended. Add additional drops of food color until desired shade is reached. Spread on cooled brownie. Cut out with heart-shaped cookie cutters.

RED VELVET MOUSSE WITH VANILLA WHIPPED CREAM

http://www.mccormick.com/Recipes/Desserts/Red-Velvet-Mousse-with-Vanilla-Whipped-Cream.aspx

Luxurious chocolate mousse with a red velvet tint is the perfect Valentine’s Day dessert.

  • Makes 8 servings.
  • Prep Time: 20 minutes

INGREDIENTS

Vanilla Whipped Cream:

DIRECTIONS

1. Microwave chocolate in medium microwaveable bowl on HIGH 1 minute; stir. Microwave additional 30 seconds at a time, stirring until chocolate is smooth and melted. Add 1/4 cup cream; stir until smooth. Stir in food color and vanilla. Let stand 10 minutes to cool slightly.
2. Beat 2 cups cream and granulated sugar in large bowl with electric mixer on medium speed until stiff peaks form. Gently stir in 1/2 of the chocolate mixture with spatula until well blended. Gently stir in remaining chocolate mixture. Spoon into dessert dishes. Cover. Refrigerate until ready to serve.
3. For the Vanilla Whipped Cream, beat 1/2 cup cream, confectioners’ sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form. Serve on mousse.

RED VELVET CREAM-FILLED CUPCAKES

Red Velvet Cream-Filled Cupcakes

Red Velvet Cream-Filled Cupcakes

http://www.mccormick.com/Recipes/Desserts/Red-Velvet-Cream-Filled-Cupcakes.aspx

Gale Gand, a nationally acclaimed pastry chef, restaurateur, cookbook author and television personality, likes to fill and frost cupcakes so that you get delicious frosting with every bite.

  • Makes 30 (1 cupcake) servings.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

INGREDIENTS

Vanilla Cream Cheese Frosting (recipe follows)

DIRECTIONS

1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
2. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
3. Meanwhile, prepare Red Colored Sugar and Vanilla Cream Cheese Frosting.
4. Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake. Spoon about 3/4 cup Frosting into resealable plastic bag. Cut a small piece off one of the bottom corners of bag. Pipe about 1 teaspoon Frosting into each cupcake. Spread top of cupcakes with remaining Frosting. Sprinkle with Red Colored Sugar.

TIPS

Vanilla Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners’ sugar until smooth.

RED VELVET HOT CHOCOLATE

Red Velvet Hot Cocoa

Red Velvet Hot Cocoa

http://www.mccormick.com/Recipes/Beverages/Red-Velvet-Hot-Chocolate.aspx

Cozy up to your Valentine with a mug of this rich red velvet-tinted hot chocolate. Serve with a decadent dollop of Vanilla Whipped Cream, if desired.

  • Makes 5 servings.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes

INGREDIENTS

Vanilla Whipped Cream (optional):

DIRECTIONS

1. Place milk and granulated sugar in medium saucepan. Bring to simmer on medium heat, stirring to dissolve sugar.
2. Remove from heat. Stir in chocolate with wire whisk until melted. Stir in food color and vanilla. Pour into serving cups. Serve with marshmallows and Vanilla Whipped Cream, if desired.
3. For the Vanilla Whipped Cream, beat heavy cream, confectioners’ sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form.

RED VELVET PANCAKES

Red Velvet Pancakes

Red Velvet Pancakes

http://www.mccormick.com/Recipes/Breakfast-Brunch/Red-Velvet-Pancakes.aspx

Treat your family to a Valentine’s Day breakfast with these red velvet tinted pancakes. Serve with your choice of a sweet Cream Cheese Topping or a Spiced Syrup.

  • Makes 4 servings.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes

INGREDIENTS

Cream Cheese Topping (optional):

Spiced Syrup (optional):

DIRECTIONS

1. Mix pancake mix, cocoa powder and granulated sugar in large bowl until well blended. Stir in buttermilk, eggs, vanilla and food color just until blended.
2. Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble. Serve pancakes with Cream Cheese Topping or Spiced Syrup, if desired.
3. For the Cream Cheese Topping, mix cream cheese and confectioners’ sugar in small bowl until well blended. Stir in milk, a little at a time, until smooth. Stir in vanilla.
4. For the Spiced Syrup, mix pancake syrup, vanilla and cinnamon or pumpkin pie spice in microwavable bowl or measuring cup. Microwave on HIGH 1 to 2 minutes or until warm, stirring once.

RED VELVET RASPBERRY TRUFFLES

Red Velvet Raspberry Truffles

Red Velvet Raspberry Truffles

http://www.mccormick.com/Recipes/Desserts/Red-Velvet-Raspberry-Truffles.aspx

Surprise your Valentine with a beribboned box of homemade red velvet chocolate truffles with luscious raspberry flavor.

  • Makes 2 dozen or 12 (2 truffle) servings.
  • Prep Time: 25 minutes
  • Refrigerate Time: 5 hours

INGREDIENTS

DIRECTIONS

1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar, food color and raspberry extract in large bowl with electric mixer on medium speed until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.
2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any “bald” spots on truffle, cover with melted chocolate that remains on the fork.) Repeat with remaining 4 ounces chocolate and remaining truffles.
4. Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week.

TIPS

Test Kitchen Tips:

  • When dipping the truffles, do so in 2 batches (as directed above in Step 3) as the coldness of the truffles may cause the melted chocolate to harden.
  • To decorate, sprinkle truffles with colorful sprinkles immediately after dipping in semi-sweet chocolate. The sprinkles will adhere to the truffles as the chocolate coating sets in the refrigerator. Or, decorate truffles with white chocolate. Refrigerate truffles as directed. Melt white chocolate as directed on package. Use a fork to drizzle white chocolate over truffles. Refrigerate 30 minutes or until white chocolate is set.

BE MINE MARSHMALLOW BARS

Be Mine Marshmallow Bars

Be Mine Marshmallow Bars

http://www.mccormick.com/Recipes/Desserts/Be-Mine-Marshmallow-Bars.aspx

Conversation hearts and a splash of color transform ordinary crisp rice treats into love notes.

  • Makes 24 (2-inch square) servings.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

INGREDIENTS

DIRECTIONS

1. Line 13×9-inch baking pan with foil. Lightly butter or spray foil with no stick cooking spray.

2. Melt butter in large saucepan or Dutch oven on low heat. Add marshmallows; stir constantly until marshmallows are melted. Remove from heat.

3. Stir in vanilla and food color until smooth. Quickly add cereal to marshmallow mixture and stir until well coated.

4. Press into prepared pan using a buttered spatula. Sprinkle with Valentine’s Day conversation hearts. Cool. Cut into bars or use heart-shaped cookie cutters.

Microwave Directions: Melt butter and marshmallows in large microwavable bowl on HIGH for 2 minutes, stirring after 1 minute. Continue with Step 3.

DREAMY MINI CHEESECAKES

http://www.mccormick.com/Recipes/Desserts/Dreamy-Mini-Cheesecakes.aspx

Woo your Valentine with these mini pink gems. They can be made a day ahead for a no-fuss, relaxing end to a romantic dinner at home. For St. Patrick’s Day, tint with Green Food Color. Also try the Fourth of July variation using the tip below!

  • Makes 8 servings.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Refrigerate: 4 hours

INGREDIENTS

DIRECTIONS

1. Preheat oven to 325°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, extracts and food color; mix well.
2. Line 8 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Spoon batter into each cup, filling each 1/2 full.
3. Bake 20 minutes or until edges are lightly browned. Cool in pan on wire rack.
4. Refrigerate 4 hours to overnight. Drizzle with melted chocolate and top with raspberries, if desired.

TIPS

Fourth of July Cheesecakes: Omit red food color. Top cheesecakes with strawberries and blueberries.

CUPID’S CUPCAKES

Stir the imagination of little cherubs with delightful pink cupcakes, tinted with McCormick® Red Food Color. Frost with Pink Frost Icing or Very Valentine Glaze.

  • Makes 24 (1 cupcake) servings.
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes

INGREDIENTS:

1. Lightly grease or line 24 muffin cups with paper baking cups. Prepare cake mix as directed on package, adding vanilla and red food color to batter.
2. Spoon batter into prepared muffin cups, filling each cup 2/3 full.
3. Bake as directed on package. Cool completely. Frost with Pink Frost Icing or Very Valentine Glaze.

For colorful images and instructions on how to create these festive sweet treats, visit McCormick.com orFacebook.com/MccormickSpice. Visit the “Red Velvet, My Way” board atPinterest.com/McCormickSpices to find inspiration for a personalized take on Red Velvet. Look for McCormick Food Colors and Extracts in the spice aisle of supermarkets and mass merchandisers nationwide.

McCormick Brings Passion to Flavor™.  Visit McCormick.com and Facebook.com/McCormickSpice for more information.

[i] i Source: Distance calculated using 2″ diameter of each cupcake.http://solarsystem.nasa.gov/planets/profile.cfm?Object=Earth&Display=Facts

SOURC: MCCORMICK & COMPANY

Web Site: http://www.mccormick.com