Sweeten Up Valentine’s Day the Red Velvet Way
Style Magazine Newswire | 2/14/2013, 12:47 p.m. | Updated on 2/14/2013, 12:48 p.m.
Valentine’s Day is the perfect day to show someone how much you care. Whether you want to say “xoxo” to family or “be mine” to a new Valentine, red velvet is the flavor that says it best.
“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.”
These Red Velvet Brownie Conversation Hearts are a perfect project for the whole family. You can easily vary the number of drops of red food color to make icing in every shade, from puppy-love pink to ravishing rose. Add the final sweet touch with edible words of love. For a simplified version, glaze the brownie hearts and decorate with red and pink sprinkles.
For colorful images and instructions on how to create more festive sweet treats like these, visit www.McCormick.com or www.Facebook.com/MccormickSpice. Visit the “Red Velvet, My Way” board at www.Pinterest.com/McCormickSpices to find inspiration for a personalized take on red velvet.
Red Velvet Brownie Conversation Hearts
Makes about 24 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
1 package (family-size) fudge brownie mix
1/2 cup sour cream
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
Prepare brownie mix as directed on package with sour cream, eggs and red food color. Spoon batter in greased 13 x 9-inch baking pan.
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.
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.
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.