Red Velvet Hearts

1 1/4 c all-purpose flour
1 Tbsp unsweetened cocoa powder
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 c milk
2 tsp red food coloring
6 Tbsp softened butter
3/4 c superfine sugar
1 egg + 2 egg yolks
1 tsp vanilla extract

Icing:
8 oz cream cheese at room temperature
6 oz butter at room temperature
1 1/2 c confections' sugar
1/2 tsp vanilla extract
red and pink candy

Line an 8"x8" baking pan with parchment paper, coming part way up the sides of the tin. Preheat oven to 350 degrees.

Sift together flour, cocoa, baking powder, baking soda and salt.

Heat milk until lukewarm. Add food coloring and set aside.

Cream butter and sugar until fluffy. Beat together egg, yolks, and vanilla. Beat into butter. Mix in 1/3 of the flour, then half of the milk, 1/3 of the flour, the rest of the milk, and finally the remaining flour.

Spread batter evenly in pan. Bake 20-25 minutes, until cake is risen and a tester comes out clean. Let cake cool 30 minutes, then invert onto cooling rack and cool completely.

Icing: Beat cream cheese and butter together until smooth. Beat in remaining ingredients.

Turn cake right side up onto a cutting board. Cut out 4 hearts using a 4" cutter.

Split cakes in half horizontally. Spread 1/4 icing over the four bases and sandwich the hearts. Ice the tops and sides of cakes with remaining icing. Decorate with red and pink candies. Store in a cool place in airtight containers.

Makes 4 cakes.

NOTES
From Parents magazine.
Untried.

Gingerbread

2 c flour
1/2 c sugar
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 c molasses (light or mild)
1/2 c butter, quartered
3/4 c boiling water
1 large egg

Preheat oven to 350 degrees; grease and flour a 9" square pan.

Combine flour, sugar, ginger, cinnamon, baking soda, and salt.

Combine molasses and butter; add boiling water and stir until butter melts. Add to flour mixture and whisk until blended.

Pour into prepared pan and bake 45-50 minutes or until a tester comes out clean.

NOTES
Original source unknown.
Untried.

Holiday Ginger Cookies

Cookies:
1 1/4 c sugar
1 c butter, softened
1 egg
1 tsp vanilla
3 Tbsp molasses
3 c flour
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt

Frosting:
3 c powdered sugar
1/3 c butter, softened
1 tsp vanilla
1-2 Tbsp milk

Combine first 5 cookie ingredients; beat until creamy. Add all remaining cookie ingredients and beat until well-mixed. Divide dough in half and wrap each half in plastic wrap. Refrigerate until firm (1-2 hours).

Roll out dough on lightly floured surface, one half at a time (keep remaining dough refrigerated), to 1/8" thick. Cut with cookie cutters. Place cookies 1" apart on greased cookie sheets. Bake 6-9 minutes or until set. Cool completely.

Combine all frosting ingredients, adding enough milk for desired spreading consistency. Decorate cooled cookies with frosting. Makes 2 dozen.

NOTES
From Land O'Lakes.
Untried.