I have made a few red velvet cake recipes and so far this is the best I've found.  My only complaint would be that the color was not a deep red like I anticipated.  But the flavor is great, and it was SO moist, which I think is much more important than the color.  Next time I will try adding an additional pack of red food dye to see if that's the missing link.  I made it for my son's 1st birthday and it was a hit - AND a huge mess to clean up.  He had an icing mohawk for the rest of the party and red velvet cake somehow made it's way into his diaper.  All signs of a good 1st birthday... and a good cake!

What you'll need:

2 1/2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp fine salt
1 tsp cocoa powder
1 1/2 cups vegetable oil (plus more to grease cake pans, if using)
1 cup buttermilk, at room temp
2 large eggs, at room temp
2 Tbls red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract
Crushed pecans for garnish (optional)
1 pound cream cheese, softened
4 cups sifted confectioners sugar
2 sticks unsalted butter, softened
1 tsp vanilla extract

Directions for the cake/cupcakes:

Preheat the oven to 350 degrees F. Lightly oil and flour 3 cake pans, or cupcake tin, whichever you are using.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Directions for the frosting:

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. Frost the cake or cupcakes. Sprinkle the top with the pecans, if using.

After Miranda posted that Asian style rib recipe I just had to try them out for myself.  Since there was no official recipe for the fried rice, I combined what she said with a recipe I found online to create this one.  It has a hint of spice, is really hearty, and overall went really well with her delicious Ginger Soy Ribs!

Here is what you will need:
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 teaspoon sambal oelek (ground fresh chile paste), divided
1/4 teaspoon salt, divided
2 large eggs, lightly beaten
1 bunch scallions
2 tablespoons veggie oil, divided
2 1/2 cups cooked and cooled rice (I used white but I think brown might have tasted even better)
1/4 cup chopped onion
1 cup julienne-cut red bell pepper
1 1/2 teaspoons minced garlic
1 tsp peanut butter
2 cups loosely packed chopped red cabbage 
Lime wedges for garnish (optional)

Directions:

Combine first 4 ingredients, 1/2 teaspoon sambal oelek, and 1/8 teaspoon salt in a small bowl, stirring with a whisk. Combine eggs and remaining 1/2 teaspoon sambal oelek in a bowl. Separate green tops from green onions, and diagonally chop; set aside. Cut green onion bottoms into 1-inch pieces; set aside.  Chop up your cabbage and onion as well and set aside.  The recipe directions move kind of fast, so I liked having everything chopped and ready to go!

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan and 1 tsp peanut butter, swirling pan to coat evenly. Add rice and stir-fry 1 1/2 minutes, stirring constantly. Transfer rice mixture to a large bowl. 

Heat 2 teaspoons oil in pan. Add onions to pan; stir-fry 30 seconds or until tender. Add brown sugar mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until liquid thickens slightly, stirring occasionally. Add onion mixture to rice mixture.

Wipe pan clean or use a new one if anything is left sticking to bottom and sides.  Bring pan to medium-high heat. Add remaining 2 teaspoons oil to pan, swirling to coat. Add bell pepper and cabbage; stir-fry 3 minutes or until veggies are tender. Add the remaining 1/8 teaspoon salt, green onion bottoms, and garlic; stir-fry 1 minute or until fragrant.

Add to rice mixture, in large bowl.  Return pan to medium-high heat. Add egg mixture to pan, swirling to coat pan; cook 30 seconds or just until egg is set. Transfer egg to a cutting board; chop. Stir egg into rice mixture. Plate and top with green onion tops; garnish with lime wedges.

Click here for Miranda's Ginger Soy Ribs recipe!

This recipe took a lot of pots and bowls because I was making the ribs at the same time...luckily my husband almost always offers to do the dishes after dinner.  The poor guy didn't know what was waiting for him after tonight's meal - at least he was still full at the end of his cleaning shift!

I made these delicious little treats to dip in our Butternut Squash Soup.  I combined good quality sharp chedder, white cheddar and parmesan to get a salty, strong flavor to go with the somewhat sweet soup.  I grilled them on this awesome cheddar semolina loaf of bread which turned out to be the perfect consistency for grilled cheese - it was crunchy on the outside and chewy on the inside - perfect!  I am a sucker for great grilled cheese...

What you'll need:
Parmesan cheese (fresh block, NOT pre-grated stuff)
Extra Sharp yellow cheddar cheese
White cheddar cheese
Butter
Good quality bread, I used semolina, sliced about 3/4 of an inch thick

Directions:

Slice your bread about 3/4 inch thick, slicing enough for however many sandwiches you are making.  Thinly slice enough of the two cheddar cheeses to make a single layer covering one side of the bread slices.  Thinly slice the parmesan and put a couple crumbled pieces on the all ready sliced pieces of cheese.  Put the other slice of bread on top and heat your griddle to medium.  Melt a good amount of butter on the griddle and place your sandwich on.  Cook for a few minutes on each side (adding butter to the griddle the first time you flip it over) until golden brown and cheese is melted.

Enjoy alone or dipped in your favorite soup - or my Butternut Squash Soup!

I have searched high and low for a butternut squash soup recipe that I like and have come up empty, so here is my version of a couple recipes mixed together.  It's sweet and savory, and really fills you up for a meal.  I served it with a Three Cheese Grilled Cheese Sandwich and I hope you like it!

Serves approx 8

What you'll need:
4 Tbs unsalted butter
1 medium-large shallots
1 large butternut squash
1 large can of chicken stock/broth
Water
2 tsp salt
3/4 cup heavy cream
1 Tbs brown sugar
1/4-1/2 tsp nutmeg

Directions:

Pre-heat the oven to broil.  Cut the squash in half longways and scrape out the seeds and pulp, set aside.  Put the squash face down on a baking sheet and put in broiler until skinned is browned and squash is soft to the touch.

Melt the butter in a large pot over medium-low heat until foaming.  Dice the shallot and cook, stirring, until translucent, about 3 minutes. Add the squash scrapings and seeds, and cook for about 5 minutes.  Add the chicken broth and then fill the chicken broth can halfway with water and add to the pot.  Add 2 tsp of salt and bring the mixture to a boil over high heat.  Keep boiling, covered, until the squash is done. 

When the squash is down, take out of the oven and cool for a few minutes. Peel off the skin and throw away. cut up the squash into chunks. 

Take the pot of liquid and strain out the pulp/seeds/onion and save the liquid. Return the liquid to the pot and add the chunks of squash.  Boil until the squash is a little softer and water soaked, about ten minutes.  Transfer the liquid and squash mixture to your blender and puree until smooth.  Return the pureed soup to the pot and add the brown sugar, cream, and nutmeg.  I added the sugar a little at a time until I found the right amount (for me, 1 Tablespoon).  I did the same with the nutmeg and found that I like it best with a 1/2 teaspoon. 

If you only have 2 people eating like me, you can save this in your fridge for leftovers or freeze for later in the season when squash is harder to come by. 

I served this soup with grilled cheese and semolina croutons and it was perfect for the chilly Fall day we were having!  

You know it's Fall when you can go apple picking!  We went this past weekend and got more apples than I know what to do with, so be prepared for lots of apple recipes to come.  We are hosting Thanksgiving this year, and in an effort to have things prepared ahead of time, I decided to make a load of applesauce and can it for later.  I made enough for 9 pint jars, but ended up canning only 7 and saving the last two to eat now. If you are not used to canning, you can make this recipe and simply freeze it until you need it. 

You will need:
12 pounds of apples (weighed prior to peeling and coring)
2 cups of sugar (added gradually to taste)
4 Tbs fresh lemon juice
3 tsp ground cinnamon
1/2 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp ground/dried ginger
1/8 tsp ground cloves

Directions:
Recruit some help to peel and core all the apples...unless of course you have one of those handy apple peeler/coring machines.  Put 16 ounces of water in the bottom of a large pot, fill with pot with the apples and heat covered over medium high heat, stirring and breaking up as you go.  Once the apples are soft and breaking apart, work in batches to transfer to your food processor or blender to puree.  Once the full batch is pureed, return to the pot and add your sugar, lemon and spices.  I like to add the sugar a 1/2 cup at a time until it tastes sweet enough - most recipes I found call for 3 or more cups of sugar, and I find you never need that much.  Be sure to stir as you continue cooking so the sugar doesnt burn or stick to the pot.  If you are canning, keep the pot on low/warm while you can.  If you are freezing, cool the applesauce completely before doing so.  You could also cut this recipe in half or quarters for batches small enough to eat right away.