I love working with brands that I am passionate about and use in the kitchen for myself. Add the powdered sugar, vanilla, and peppermint extract and continue to beat until creamy. TO make the cream cheese frosting: Beat together the cream cheese and butter until smooth.Pour into the bottom of your prepared baking pan and bake for 40-44 minutes or until toothpick comes out clean with moist crumbs.Add the flour, red food coloring, baking powder, vanilla, and peppermint extract. Whisk in the sugar and add the eggs one at a time until blended. In a microwave safe bowl melt the chocolate and butter stirring after 30 seconds each time being careful not to burn the chocolate. Red Velvet Oreo Brownies Dense red velvet brownie topped with creamy oreo frosting, chocolate ganache and oreo cookie crumbles.Line a 9x9 or 7x11 inch pan with aluminum foil allowing 2 inches to hang over the sides. Crushed peppermint candy canes for garnish.1 (8-oz.) package cream cheese, softened.1 teaspoon McCormick Pure Peppermint Extract.1 teaspoon McCormick Pure Vanilla Extract.1 (1-oz.) bottle McCormick Red Food Color.1 (4-oz.) bittersweet chocolate baking bar, chopped.Red Velvet Peppermint Brownies with Peppermint Cream Cheese Frosting are the perfect holiday brownie! A rich and chewy vibrant red peppermint brownie piled high with peppermint cream cheese frosting. You could immediately tell that that was made with McCormick peppermint extract. Add in cocoa powder and beat until well combined. Add in food coloring and beat until well combined. In a mixing bowl beat softened butter and sugar until light and fluffy, approximately 2-3 minutes. It had the perfect balance of peppermint and really came through in the white chocolate. Prepare and 8×8 inch baking pan with non-stick cooking spray. The second one left that peppermint flavor in your mouth and was perfect. The first one that I tried tasted more like the white chocolate than the peppermint flavor. Both were in generic packaging and we were supposed to taste and decide which one used McCormick peppermint extract. We were then given some peppermint bark made with peppermint extract. McCormick had a different, stronger scent and a bold taste. We were able to tell which product was McCormick every time! And quite honestly I was blown away by the difference in quality. We couldn’t tell from the packaging which was McCormick and were able to taste both and compare. We were given cinnamon, thyme, and peppermint to compare to another brand. But we recently got to put their products to the test during a Google hangout with McCormick Chef Kevan Vetter. I always use McCormick and their quality spices, herbs, and extracts in my cooking and baking. There is no better time to savor the flavors like warm cinnamon, savory thyme, or cool peppermint. I look forward to the flavors that fill my house while I am baking this time of year. While the cake cools, make the buttercream.The holidays are finally here! Can you believe it? I have already been baking up a storm.Starting with one of the short sides, roll the warm cake within the towel.Dust the back (now top) of the cake with powdered sugar. Cool completely in the pan on a wire rack. Bake until puffed & dry looking- or until a toothpick inserted in the center comes out with just some moist batter attached. Remove the parchment from the back of the cake and discard. Sift the flour & baking powder & then stir it in & blend well. Invert the cake directly on top of the prepared towel.As soon the the cake is done baking, promptly but carefully lift the cake out of the pan with the edges of the parchment paper.Meanwhile dust a clean kitchen towel with powdered sugar and lay it flat on your work surface.Bake for 13 to 15 minutes, or until the surface springs back after being touched. Tilt the pan until the batter is evenly distributed. Pour the batter into the prepared pan.Stop the mixer, add the rest of the dry ingredients, and mix until just combined. Stop the mixer and sift half of the dry ingredients over the liquid ingredients in the mixing bowl.Add in the buttermilk, vinegar, and red food coloring (to desired shade). Turn the mixer down to medium-low and add the butter and vanilla.Whip the eggs and the sugar on medium-high until nearly tripled in volume and the mixture becomes pale in color, about 5 minutes with a stand mixer. Sift together the dry ingredients and set aside.Spray a jelly-roll pan (9-x13-inch or 10-x15-inch pan) or sheet cake pan (with sides) with nonstick spray.
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