Growth comes in so many forms and even when you are not looking. Recently, I overheard women talking about red velvet cake, at the farmer’s market. Okay let’s be honest, I was totally eavesdropping. Anyway, one of them was looking for beets because she wanted to make an authentic, old-fashioned red velvet cake. I said that my recipe was the best (with food coloring) and we started laughing. She asked for my recipe and I quickly said, “It’s on my blog.”.
I was inspired to make my red velvet cake too. I was in the grocery store and wanted to just confirm that I had all the ingredients. I pulled up my blog, on my phone. Wait, what? All the ingredients are carefully listed and then no directions. Ugh! This was one of my first posts with a new recipe template, and I was learning how to input everything. How many of you came here and couldn’t figure out what the heck I was thinking?
So, in the interest of accuracy, I am reposting the red-velvet cake recipe. I’ve included, in the side notes, for making it with beets, instead of food coloring. In this day and age, it is super important to make the healthy choices that feel good for you and your family. I hope you enjoy this recipe!
Preheat oven to 350°. Prepare 2 or 3 cake pans with butter, flour and parchment paper.
Beat shortening, until fluffy. Gradually add sugar, then eggs. Stir in food coloring and vanilla.
Combine flour, salt, and cocoa powder in medium bowl. In another bowl combine buttermilk, vinegar and baking soda. Don't be alarmed, it will bubble.
Alternating with buttermilk mixture, add flour mixture to shortening mixture. Beat Well for 2 minutes on medium speed.
Pour into prepared cake [ans and bake for 25 minutes or until tester comes out, almost, clean.
Cream Cheese Frosting
Beat all ingredients together until fluffy. It is easier to spread while still soft. Refrigerate before serving
Okay stay with me here this can get a little complicated. Using the ingredient changes noted, on the side, prepare as follows.:
1- Combine beet puree, buttermilk, vinegar, lemon juice and vanilla in food processor, until smooth.
2- Beat together, until fluffy, shortening and butter. Then add eggs, one at a time.
3- Sift dry ingredients together.
4- Alternating with beet mixture, fold flour mixture into butter mixture until all ingredients are well blended.
5- Pour into prepared pans, as above, and bake at 350° for 20 minutes, until tester comes out, almost, clean.
This is absolutely scrumptious. If you don’t eat pork, beef works really well here, too.
Cacao Nib & Fennel Encrusted Pork Tenderloin
Using a mortar and pestle or coffee grinder (depending on hoe fine you want the rub) grind the cacao nibs and fennel seeds, together. Add the brown sugar, cocoa powder, salt cinnamon and cayenne powder. Combine thoroughly. The mortar and pestle will give you a coarser rub and a more pungent flavor. A coffee grinder or food processor will give you a finer rub and a more subtle flavor.
Massage the tenderloin with 1 T. of oil and then rub with the cacao mixture until well coated.
In a large skillet, over a medium-high flame, heat the remaining oil. Brown the tenderloin on all sides, turning often.
Transfer to a roasting pan and cook until a meat thermometer reads 145, about 15 minutes. Pork can cook very quickly so check at 10 -12 minutes. Adjust time for beef.
Once at proper temperature, take out, tent with foil and rest for 5 minutes. Slice and serve.