November Bake Club - Kate's contribution

Great Bake Club this month, thanks so much for hosting Bridg! We might have to make the pilgrimage a regular thing ;)

This month we had a (nominal) theme of Christmas baking - I'm afraid that I, for one, didn't really stick to it, as I couldnt' seem to find any Christmassy-type recipes that inspired me. Maybe it was a bit early for me?

Things I baked instead were:

- French toast and bacon cupcakes - I'd recommend halving the amount of icing you make for this

- Chocolate Chip Cookie and Oreo Fudge Brownie Bar - again, you could halve this recipe, and DO remember to move the oven rack down to at least halfway or lower in the oven! (I didn't!)

- Crack Pie

Looking forward to our next Bake Club - mid January, hosted by the lovely Julie :) Look out for details in your email :)

Kate

Red Velvet Brownie with White Chocolate Icing

Ingredients

1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
2/3 cups chocolate chips (optional)

Method

1.  Preheat oven to 350.
2.  Butter and flour an 8 x 8 cake pan.
3.  In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste.
4.  In the bowl of an electric mixer, cream butter and sugar until fluffy.
5.  Add eggs one at a time, then add remaining teaspoon of vanilla.
6.  With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.)
7.  Add flour and salt, mixing until just combined.
8.  Fold in chocolate chips.
9.  Spread in the 8 x 8 pan.
10. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
11. Let cool completely before frosting.


White Chocolate Frosting
Ingredients

1 stick of butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces white chocolate, melted (I used Lindt)
1-2 tablespoons milk (or more if needed)

Method

1.  Cream butter in an electric mixer until fluffy, then add vanilla.

2.  Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed.

3.  Add in melted white chocolate and beat until incorporated.

4.  To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed.

5.  If frosting becomes too liquidy add additional sugar.

Thanks to Kate Morgan and http://www.howsweeteats.com/2011/03/red-velvet-brownies-with-white-chocolate-frosting/