Recipes

Use the Red Velvet Pancake Mix for

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Red Velvet Whoopie Pies

Cookies

  • 2 1/2 cups Buttermilk Truck’s Red Velvet Pancake Mix
  • 1 oz semisweet chocolate
  • 1/2 oz milk chocolate
  • 1 1/2 cups unsalted butter (melted)
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 1/2 tsp apple cider vinegar (optional)
  • 1/2 tsp vanilla extract
  • 1 tbsp red food coloring

Filling

  • 4 oz cream cheese (room temperature)
  • 4 tbsp butter (room temperature)
  • 1 tsp vanilla extract
  • 3 1/4 cups confectioners sugar

Pre-heat oven to 375 degrees. Melt semisweet and milk chocolate in the microwave at 50% power, 20 seconds at a time until melted. Combine dry ingredients in a small or medium sized bowl. In a large bowl, combine wet ingredients (butter, sour cream, eggs, apple cider vinegar, vanilla extract, and red food coloring) with a wire whisk. Add the dry mixture to the wet mixture in 3 editions, blending in-between. Using a tablespoon, scoop the batter onto a parchment-lined cookie sheet at least 2 inches apart. Bake for about 8-10 minutes. Once they are fully baked, let them cool on the cookie sheet for about 10 minutes, then transfer to a wire rack to cool completely. Repeat this process until there is no batter left. In the meantime, make cream cheese filling. Using an electric mixer or whisk, combine the cream cheese and butter. Then mix in the vanilla extract. Add the confectioners sugar a little at a time until filling is thick. Fill a piping bag (or ziplock bag and cut the tip) with the filling. Take one of the Whoopie Pies and pipe some filling in the center of it. Take another Whoopie Pie that is about the same size, and gently pile it on top of the other one. Once you have done that with the other Whoopie Pies, they are ready to serve. Enjoy!


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Red Velvet Rice Krispies

Rice Krispies

  • 1 stick butter (1/2c butter)
  • 1 bag marshmallows (16oz)
  • 1/2 c RV mix
  • 10 c rice cereal

Cream Cheese Frosting

  • Room Temperature 1/4 c butter (half of a stick)
  • Room Temperature 1/2 c cream cheese
  • 1-1.5 c Powdered Sugar (depending on how sweet you like it)
  • 1 tsp vanilla extract

Melt the butter in a pan/pot big enough to accommodate delicious endeavor. Slowly start adding in the marshmallows and melt away. When melted add in the RV mix and cook for 2 mins. Turn off the heat and mix in the rice cereal. Transfer to greased pan and let cool or carefully devour while warm. Once cooled topped with cream cheese frosting to set the whole thing from good to spectacular


Red Velvet Brownies

  • (For 8×8 Brownie Pan)
  • 8 oz mix
  • 1 Cup Unsalted Butter
  • 8 oz semi sweet chocolate chips
  • 1/2 Tbsp Vanilla
  • 2 Eggs

Melt chocolate chips and butter over double broiler. Let cool slightly and add vanilla and eggs. Whisk until incorporated and smooth. Add red velvet mix and mix. Spread evenly in greased and Parchment-lined 8×8 pan . Bake at 350 Degrees for 30 min.


Red Velvet Cupcakes

  • (Makes 12 Cupcakes)
  • 2 Cups Mix
  • 1 Tsp Baking Powder
  • 3 Eggs
  • 1/4 Cup Buttermilk
  • 1/4 Cup Oil
  • 2 Tbsp Vanilla

Mix all ingredients with electric hand mixer for 2 minutes until smooth. Pour ½ way into cupcake liners. Bake at 350 degrees for 25-30 minutes.

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Red Velvet Chocolate Chip Cookie

         (Makes 20-30 cookies)
  • 3/4  Cup Red Velvet Mix
  • 3/4 Cup All Purpose Flour
  • 1/4 tsp salt
  • 12 tbsp cup unsalted butter (1.5 sticks butter)
  • 1 tbsp corn syrup
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 Egg
  • 1 Tbsp Vanilla Extract
  • 1 cup semi sweet chocolate chips

Measure out Red Velvet Mix, all purpose flour, baking soda, chocolate chips and salt in a bowl and set aside. Cream butter, corn syrup and both sugars until smooth. Add egg and vanilla and mix until smooth and creamy. Add dry ingredients and mix until dough forms. Refrigerate dough overnight before baking. Shape into 1 1/4 inch balls.  Bake at 350 degrees for 11 minutes.

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Red Velvet Waffles

  •   1 cup mix
  •   2 tbsp cornstarch
  •   4 tbsp melted butter
  •   ½ cup milk or buttermilk
  •   2 eggs separated
  •   2 tbsp sugar (for egg whites)

Melt Butter and set aside. Mix Red Velvet mix and cornstarch. Separate eggs and whisk egg whites  with the 2 tbsp sugar until medium peaks form. Mix dry ingredients with the melted butter, 2 egg yolks, milk and fold in medium peak egg whites. Let set in refrigerator for 10 minutes before using on waffle iron.

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Red Velvet Poptarts

         (Makes 6 pop tarts)
         Dough:
  • 125 grams All Purpose Flour
  •  125 grams Red Velvet Mix
  •  125 grams cold butter
  •  75 ml milk

GLAZE

  •  1 cup powdered sugar
  •  2 tbsp milk
  •  1 tsp lemon juice
  •  sprinkles

FILLING

  •  Favorite fruit spread, jam or compote

Measure out Red Velvet Mix, and all purpose flour in a bowl. Cut butter into dry ingredients leaving grape sized pieces of butter. Add milk and mix until dough just comes together. Will be crumbly which fine as long as dough holds together when fisted into a ball. Refrigerate dough at least 2 hours or overnight. Roll out dough to 1/4 inch thick. Cut edges to create perfect rectangle. Cut rectangle into 10 smaller rectangles. Fill half the rectangles with fruit filling. Egg wash edges and place other half of rectangles on top, press edge down and fork edges to finish seal.  Egg wash tops of the pop tarts and  Bake at 400 degrees for 15 minutes. Cool, glaze and sprinkle with sprinkles.

 

Additional Recipes using the Ube Mix

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Spiced Ube Blondies

  • 1 cup butter
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cup Ube Mix
  • 1 tsp pumpkin pie spice
  • 1/4 tsp cayenne pepper
  • 1/2 cup mascarpone

Combine Ube Mix, pumpkin pie spice, and cayenne in a bowl and set aside. Cream Butter and brown sugar with electric mixer. Add eggs one at a time until well incorporated. Add vanilla. Add ube mix and mascarpone to butter/egg mixture and mix until all ingredients are incorporated. Bake at 350 degrees for 30-32 minutes in 8×8 square baking pan.


Ube Cupcakes

  • 1.5 cups Ube Mix
  • 6 oz white chocolate
  • 1/2 cup heavy cream
  • 3 eggs
  • 1/2 cup coconut oil
  • 1 tsp vanilla

Melt white chocolate and cream together, set aside. Mix ube mix, eggs, coconut oil and vanilla extract all together until smooth. Fold in melted chocolate and cream. Bake in lined cupcake pans at 350 degrees. 8 minutes for mini cupcakes and 20-18 minutes for regular cupcakes or until cooked through, toothpick comes out clean


Ube Heath Bar Cookies

  • 1 cup Ube Mix
  • 1/2 cup All Purpose Flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 4 tbsp unsalted butter
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract

Measure out Ube Mix, all purpose flour, baking soda and salt in a bowl and set aside.Cream butter and both sugars until smooth. Add egg and vanilla and mix until smooth and creamy. Add dry ingredients and mix until dough forms. Refrigerate dough overnight before baking. Shape into 1 1/4 inch balls, sprinkle with heath bar bits and slightly push down on rounds.  Bake at 350 degrees for 12 minutes.

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Ube Waffles

  •   1 cup mix
  •   2 tbsp cornstarch
  •   4 tbsp melted butter
  •   ½ cup milk or coconut milk
  •   2 eggs separated
  •   2 tbsp sugar (for egg whites)

Melt Butter and set aside. Mix Ube mix and cornstarch. Separate eggs and whisk egg whites  with the 2 tbsp sugar until medium peaks form. Mix dry ingredients with the melted butter, 2 egg yolks, milk and fold in medium peak egg whites. Let set in refrigerator for 10 minutes before using on waffle iron.

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Ube Pudding with Gingersnaps

Pastry Cream

  • 2 cups milk or coconut milk
  • 1 tsp vanilla extract
  • 75 grams sugar
  • 1 egg
  • 2 egg yolks
  • 55 grams Ube Mix

Put milk, vanilla and sugar into a pot and bring to a slight boil. Meanwhile mix eggs and Ube mix until smooth. Add half the hot milk mixture to egg and Ube mixture, continue to whisk as you add the milk slowly. Return mixture to other half of milk and put back on heat. Cook and continue to whisk out lumps for 2 minutes. Set aside and cover with plastic wrap to avoid a skin forming. 

Whipped Cream

  • 2 cups heavy cream
  • 1/2 cup powdered sugar

Mix cream and powdered sugar on high with whisk attachment until stiff peaks form. Fold Whipped cream into the Ube Pastry Cream and add 8 oz of gingersnaps broken in half. Let refrigerate for 4 hours or overnight and serve.

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Ube Coconut Tart

Dough

  • 125 grams ube mix
  • 125 grams All purpose flour
  • 125 grams butter
  • 75 ml coconut milk or water

Filling:

Refer to Ube Pastry Cream above

Measure out Ube Mix, and all purpose flour in a bowl. Cut butter into dry ingredients leaving grape sized pieces of butter. Add milk and mix until dough just comes together. Will be crumbly which fine as long as dough holds together when fisted into a ball. Refrigerate dough at least 2 hours or overnight. Roll out dough to 1/4 inch thick and form into tart pan. Pre bake tart shell using pie weights at 375 degrees for 20 minutes or until tart shell is fully baked. Let shell cool and fill with your pastry cream. Top with toasted coconut and refrigerate tart for 2 hours or overnight before serving.

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Additional Recipes using the Green Tea Mix

Green Tea Chocolate Chip Cookies

3/4 cup All Purpose Flour                                                 Gt mix and pancakes3/4 cup Green Tea Mix

1 cup semi sweet chocolate chips

1/4 cup brown sugar

1/4 cup sugar

1/4 cup unsalted butter

1 egg

1 tsp vanilla extract

Measure out green tea mix flour and flour, set aside. Cream butter and both sugars until fluffy and light in color. Add egg and vanilla extract. Mix until incorporated. Add dry ingredients and chocolate and mix until just combined. Refrigerate for 2 hours or overnight. Shape into 1 to 1.5 inch balls and press down with heal of hand. Bake at 350 degrees for 10-12 minutes.