Red Velvet Cake

This weekend I had a sweet tooth, so I made a double layer red velvet cake. 

MInt Brownies

My dad sent me this recipe, it is BYU Mint Brownies. Apparently they sell these in the BYU bakery and at football games (maybe other places on campus, but I'm not sure). I was kind of iffy about these at first, I mean I love brownies, but I'm very picky about mint. To my delight the minty-ness was not too intense and the brownies were super moist and light! 

Mint Brownies

Ingredients

1 c. margarine

1/2 c. cocoa

2 Tbsp. honey

4 eggs

2 c. sugar

1 3/4 c. flour

1/2 Tbsp. baking powder

1/2 tsp. salt

12 oz. chocolate icing (Use your own icing recipe or you can buy some pre-made chocolate frosting.)

Mint Icing

5 Tbsp. margarine

dash of salt

3 Tbsp. milk

1 Tbsp. light corn syrup

2 1/3 c. powdered sugar

1/2 tsp. mint extract

1-2 drops green food coloring

Brownie Directions

1. Melt margarine and mix in cocoa. Allow to cool. 

2. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well.  

3. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

Mint Icing Directions

1. Soften margarine. 

2. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. 

3. Add mint extract and food coloring. Mix. 

4. Add milk gradually until the consistency is a little thinner than cake frosting.

Combine

Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Lion House Rolls

If you've ever been to the Salt Lake City, Utah area then you've probably heard of the Lion House. If you haven't, well, there are no words to describe the rolls they serve there... maybe heaven? Anyways, I found the recipe and these are seriously the best rolls I have ever had. Hot, fresh out of the oven goodness, they were gone VERY quickly. 

Lion House Rolls

Ingredients

2 cups warm water (110 to 115 degrees)

2 tablespoons dry yeast

2 teaspoons salt

1 egg

2/3 cup nonfat dry milk powder

1/4 cup sugar

1/3 cup butter or shortening

4-4 1/2 cups all-purpose flour or bread flour

Directions

1) Combine water and milk powder, mix until dissolved.

2) Add yeast

3) Then add the sugar, salt, butter, egg, and 2 cups of the flour.

4) Mix on low speed until ingredients are wet, mix at medium speed for 2 minutes.

5) Add 2 more cups of the flour; mix on low speed until ingredients are wet, then mix at medium speed for 2 more minutes. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).

6) Add about ½ cup flour and mix again, by hand or mixer.

7) Dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour, but keep adding flour until you reach the right consistency)

8) Scrape dough off sides of bowl and pour about 1 tablespoon of vegetable oil all around the sides of the bowl so it is covered with a little bit of oil. This will help prevent the dough from drying out.

9) Cover with plastic wrap and then place a towel over the bowl.  Allow to rise in warm place until the dough doubles in size.

10) After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface. Roll out and cut rolls into desired shape and size.

11) Place on greased (or parchment lined) baking pans.

12) Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).

13) Bake at 375 for 15 to 20 minutes or until browned.

14) Brush with melted butter while hot.