Tag Archives: oscar night

Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}

Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}I posted my Oscar Night Pesto Mozzarella Grilled Cheese on Wednesday, but that’s only one part of my tradition. The other? Red velvet. Cake, cookies, cookie cake, cheesecake bars, you name it. It just has to be red, like the red carpet.

This year’s Oscar weekend offering? A vegan, gluten-free Red Velvet Sheet Cake with Cream Cheese Frosting. Yep, you read that right. This vibrant red velvet cake with swoopy cream cheese frosting is as delicious as any traditional version I’ve had, but completely devoid of animal products and flour, so you can share with all your vegan, gluten-free friends. You know I love an inclusive bake. Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}The cake itself is another spin on my go-to vegan, gluten-free cake base. It’s made primarily of almond flour and potato starch, but also contains classic red velvet ingredients like cocoa powder, vanilla and red food coloring. The batter comes together without a mixer and bakes like a dream, producing a thin sheet of cake, perfect for slicing and sharing.Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}But I’m getting ahead of myself! Let’s talk frosting—you simply can’t have red velvet cake without cream cheese frosting. I’m pretty sure it’s the law, even if the cake is vegan. Here, the cream cheese in the frosting is the dairy-free stuff that comes in a tub. You’ll notice that this recipe uses a tiny amount of cream cheese compared to dairy versions, but I promise you that the signature tang is there in those swoops. I don’t mess around with cream cheese frosting, y’all.

A quick word on temperature and storage. While 90% of the cakes I make do well at room temperature, this one does not. Thanks to its water content, vegan cream cheese is softer in texture than its dairy counterpart, so if this frosting gets too warm it will begin to droop a bit. It won’t liquefy and it will taste fine, but it won’t be pretty. I don’t know about you, but I kind of need my Oscar Night red velvet cake to be pretty.Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}Vegan, gluten-free Red Velvet Sheet Cake with Cream Cheese Frosting is so good, y’all. So. Good. It’s soft and tender with all the chocolate-tinged vanilla flavor you love, and those swirls of vegan cream cheese frosting are the perfect counterpart. It’s traditional with a twist, like so many of the best things are.

Happy Oscar weekend, dear readers! May your ballots be winners. May the telecast be worth watching. May your grilled cheeses be gooey. May your desserts be red velvet.Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}

Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}
makes a single layer 9×13-inch sheet cake

2 teaspoons apple cider vinegar
~1 1/4 cups unsweetened almond milk
1/3 cup unsweetened applesauce (or pure pumpkin purée)
2 teaspoons pure vanilla extract
1 1/2-3 teaspoons liquid red food coloring (according to preference)
2 1/2 cups blanched almond flour (not almond meal)
3/4 cup potato starch
2 tablespoons cup cornstarch
2 tablespoons cocoa powder
1 cup granulated sugar
1 1/8 teaspoons baking powder
1 1/8 teaspoons baking soda
1/4 teaspoon Kosher or sea salt

For finishing:
Vegan Cream Cheese Frosting (recipe below)
red velvet cake crumbs (optional)

This recipe may be halved and baked in an 8- or 9- inch square pan. Start checking for doneness at 25 minutes.

Preheat oven to 350F. Grease a 9×13-inch cake pan. Line the bottom with parchment and grease again. Set aside.

Pour apple cider vinegar into a liquid measuring cup. Add almond milk until liquid reaches the 1 1/4 cup mark. Stir and let sit for 5-10 minutes, until curdled. Stir in applesauce and vanilla, followed by 1 1/2 teaspoons red food coloring. Set aside.

In a large mixing bowl, whisk together blanched almond flour, potato starch, cornstarch, cocoa powder, sugar, baking powder, baking soda, and salt. Add liquid ingredients in two installments, whisking until combined. If you’d like a more brightly-colored cake, add more food coloring by the 1/2 teaspoon (up to 1 1/2 teaspoons).

Transfer batter to prepared pan and smooth to the edges with a silicone spatula or wooden spoon. Tap pan on the counter 5 times to release any large air bubbles. Transfer to the oven and bake 28-30 minutes, or until a toothpick inserted in the center comes out with only a few crumbs.

Let cake cool completely in its pan on a cooling rack. Run a thin knife along the edges of the pan before inverting to release onto a platter (alternatively, you may keep it in the pan and serve from there). If you want to top the cake with red velvet crumbs, trim off very thin pieces from the 9-inch edges. Crumble with your fingers or by gently pushing through a wire mesh sieve.

Frost as desired with Vegan Cream Cheese Frosting (recipe below). Sprinkle with reserved red velvet crumbs, if desired.

Frosted cake will keep in the refrigerator for up to 4 days. Unfrosted cake may be triple-wrapped in plastic wrap and frozen for up to 1 month. Thaw overnight in the refrigerator before frosting.

Vegan Cream Cheese Frosting
makes enough for the top of one sheet cake

4 ounces (1/2 cup) vegan butter, room temperature (I like Miyoko’s)
2 ounces (1/4 cup) shortening, room temperature (I like Nutiva)
1/4 cup vegan cream cheese, slightly softened (I like Trader Joe’s)
1 1/2 cups confectioners sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract

In a large mixing bowl, use an electric mixer to beat vegan butter, shortening, and vegan cream cheese until light and fluffy. Mix in confectioners sugar in two installments, mixing until combined and fluffy. Mix in salt, followed by vanilla.

Use to frost the top of sheet cake. Frosting and frosted cake should be stored in the refrigerator; they will get very soft at room temperature.

Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}Red Velvet Sheet Cake with Cream Cheese Frosting {Vegan & Gluten-Free}

Pesto Mozzarella Grilled Cheese

Pesto Mozzarella Grilled CheeseAs far back as I can remember, I’ve always wanted to be a gangster loved the Oscars. I couldn’t tell you when I first watched them, but I don’t recall ever missing a ceremony. Oscar Night is my favorite holiday. One of my best friends and I bonded over our mutual love of Oscar politics. I put great effort into predicting each year’s nominees and winners. I consider Martin Scorsese’s win in 2007 one of the happiest moments of *my* life. Put simply, I love them I love them I love them.

To that end, it will come as no surprise that I have a traditional Oscar Night meal. If you’ve been around here a while, you know by now that my Oscar dessert is always red velvet (because it’s “red like the red carpet”). The main though? I’ve never posted it. I’ve barely mentioned it. Until now, duh.Pesto Mozzarella Grilled CheeseI’ve been making Pesto Mozzarella Grilled Cheeses for dinner on every Oscar Night since 2005. Why? Because:

A) it’s effing delicious, as all cheesy pesto things are.
B) it’s easy, and that’s important when you’re cooking and watching red carpet coverage at the same time.
C) 20 year old me could afford all the ingredients and churn these out on the illegal electric burner I had in my dorm room. Pesto Mozzarella anything seemed very special to all my college pals and was enough to get them to watch the Oscars with me.
D) this is the height of sophistication in the category of Things I Once Cooked in a Residence Hall That I Still Make.

Anyway…this sandwich. This simple, simple sandwich. I’ve been making it for sixteen years and I won’t go an Oscar Night without it. It’s cheesy, it’s herby. It brings me so much joy on Oscar Night (and any night).Pesto Mozzarella Grilled CheeseLet’s talk ingredients. First things first: get the good sandwich bread. I mean, whatever you have will absolutely work, but might I suggest sourdough? Or something crusty and chewy with an open structure so that some of the cheese melts through to the pan and gets crispy? Can you tell I’ve thought about this a lot???Pesto Mozzarella Grilled CheeseNext up, Basil Pesto. It’s spread on both slices of bread involved in this grilled cheese and is the thing that makes it pop! The pesto pictured is my homemade stuff, but feel free to use store bought. Keep in mind that it’s a primary flavor though, so whatever you choose, make sure you really like it.Pesto Mozzarella Grilled CheesePesto Mozzarella Grilled CheeseYou can’t have a grilled cheese without cheese! I use a mix of equal parts fresh mozzarella and low-moisture whole milk mozzarella that I shred on the large hole side of my box grater. This gives the sandwich the rich flavor of the fresh cheese with the perfect meltability (?) of the more processed stuff.

Don’t want to buy both? Don’t! You can use all of either one with good results. I am just persnickety after sixteen years and like a mix. You can also just slice and layer it instead of grating–whatever you like. A word to the wise: don’t buy the pre-shredded stuff. It just doesn’t melt right.Pesto Mozzarella Grilled CheeseThough most grilled cheeses are made with butter, I choose to use olive oil here to keep with the pesto flavor profile. I brush a little on both sides of my assembled sandwich before cooking.Pesto Mozzarella Grilled CheeseAnd speaking of cooking, as with my favorite classic grilled cheese, Pesto Mozzarella Grilled Cheese is cooked over medium-low heat so that the bread crisps and the cheese melts at similar rates—no burnt outsides and cold cheese allowed! It’s all gooey, stretchy cheese, garlicky pesto and crispy edges up in here.Pesto Mozzarella Grilled CheeseI almost always serve these up with a green salad with cara cara oranges, red onion and balsamic vinaigrette (more “sophisticated” college food), but you do whatever makes you happy. I mean, the Oscars tend to be volatile enough that this sandwich may be the only thing that goes your way come Sunday night. But oh, what a win.Pesto Mozzarella Grilled Cheese

Pesto Mozzarella Grilled Cheese
makes 2 sandwiches

4 slices sourdough or other good sandwich bread
2 heaping tablespoons prepared basil pesto
2 ounces fresh mozzarella cheese, grated*
2 ounces low-moisture whole milk mozzarella,* grated (I used Trader Joe’s)
olive oil, for brushing
pinch or two of Kosher or sea salt

Lay all slices of bread on a surface. Spread about a 1/2 tablespoon (1 1/2 teaspoons) of pesto over each one. Top two of the slices with the grated cheeses. Top cheese with remaining pieces of pesto-spread bread, “closing” the sandwiches. Use a pastry brush to brush olive oil on exposed plain bread. Sprinkle with salt.

Heat a medium-large heavy-bottomed skillet over medium-low heat. Add sandwiches oiled-bread-side-down. Brush the exposed (plain-side-up) pieces of bread with olive oil and sprinkle with salt.

Let sandwiches cook, without moving or squishing, until they are golden on the bottom, about 3-4 minutes. Flip sandwiches and let cook, without moving or squishing, until they are golden on the other side, about 3 more minutes.

Remove to plates and serve immediately.

Note:

1. Fresh mozzarella doesn’t grate cleanly, but will still crumble nicely enough on the side of a box grater.

2. Low-moisture mozzarella is the kind that comes shrink-wrapped and is usually near the bricks of cheddar and pre-sliced cheese. Leftovers can be used in pasta dishes or for homemade pizza bagels or English muffin pizzas.

Pesto Mozzarella Grilled CheesePesto Mozzarella Grilled CheesePesto Mozzarella Grilled Cheese

Friday Favorites: Red Velvet

Friday Favorites: Red VelvetI professed my love for red velvet earlier this week, and this round-up is the proof! Whether it’s cake, cookies or cookie cake, I am all about this ruby red chocolate-vanilla flavor. Just in time for Valentine’s Day weekend, here are a few of my red velvet favorites from the archives.Friday Favorites: Red VelvetRed Velvet Marble Cupcakes

I posted these cupcakes two days ago, and I am not over them. The red velvet-swirled sour cream cupcake, the plume of two-tone cream cheese frosting—I love it all. These are positively dreamy.Friday Favorites: Red VelvetRed Velvet Cake

You can’t beat a classic, and my red velvet cake is just that. Super moist, springy and perfectly red, this is the best of the best…unlike the photos. Did I take them in the dark?! Yikes. Looks like I need to replace those immediately, if not sooner. Friday Favorites: Red VelvetRed Velvet Cookies

These chewy Red Velvet Cookies were one of my first posts ever! The cream cheese frosting is swapped for white chocolate chips, but please trust me when I say the flavor is all there.Friday Favorites: Red VelvetRed Velvet Sandwich Cookies

I made these simple and stunning Red Velvet Sandwich Cookies a couple of Oscar Nights ago and haven’t stopped thinking about them since! They’re soft and chewy like the Red Velvet Cookies above, but instead of being studded with white chocolate chips, they’re sandwiched with a swipe of cream cheese frosting.Friday Favorites: Red VelvetRed Velvet Cookie Cake

Here I’ve taken that Red Velvet Cookie recipe, baked it in a cake pan and crowned it with cream cheese frosting. It’s a little underdone in the center for maximum cookie cake goodness!Friday Favorites: Red VelvetRed Velvet Cut-Out Cookies

Heck yes I made little red velvet cookie Oscars! I celebrate every Oscar Night with a red velvet baked good. If you’re not a total awards show weirdo though, you can cut these into hearts for Valentine’s Day.Friday Favorites: Red VelvetRed Velvet Cheesecake Thumbprints

Sparkly red velvet cookies with little wells of cheesecake baked in the centers? Sign me up!Friday Favorites: Red VelvetRed Velvet Cheesecake Bars

And speaking of red velvet cheesecake things, I made these Red Velvet Cheesecake Bars for a bake sale a few years ago and they were the first things to go! With a chewy red velvet blondie base and a thick layer of creamy cheesecake, they’re absolutely irresistible.

What’s your favorite way to eat red velvet? Have you made these or any of my other red velvet recipes? Let me know in the comments or on social media!

Friday Favorites: Red Velvet

Red Velvet Cheesecake Thumbprints

Red Velvet Cheesecake ThumbprintsIt’s a tradition of mine to make a red velvet treat for Oscar Night, which happens to be this Sunday. It’s sort of my “thing.” Red Velvet Cheesecake ThumbprintsYes, I know the Oscars are silly, but I, too, am silly. Also, I love a theme, especially when it means I get to watch 15 or 20 movies, cheer/curse/cry at my TV and eat red velvet baked goods. There was once a whole meal I made only for this occasion, but over the years it’s been reduced down to a “red velvet something.” This is what restraint looks like for me.

As far as the red velvet something goes, it could be the classic cake or cookies or a cookie cake—it’s just got to have that perfect mix of chocolate and vanilla flavors, preferably have a cream cheese element, and be an astonishing shade of crimson. Or, as I like to explain it, it has to be red like the red carpet.Red Velvet Cheesecake ThumbprintsThis year’s treat? Red Velvet Cheesecake Thumbprints. They’re exactly what they sound like—red velvet cookies with little wells of cheesecake baked into their centers—and they are also as delicious as you’d expect. Chocolate, vanilla and tangy cheesecake are a match made in heaven. And also my kitchen. And soon, yours.Red Velvet Cheesecake ThumbprintsThe base for these cookies is a slight variation on my Red Velvet Cut-Out Cookie dough; as with my sugar cookie-based thumbprints, the “variation” is a reduction of baking powder. The dough is mixed ahead of time and chilled before being scooped, formed into balls, and rolled in sugar for both texture and sparkle.

I mean, I guess you could skip the roll in sugar if you want, but you’d be missing out on a crisp sugar crust/sugar cookie/squidgy cheesecake textural experience *and* sparkle. Sparkle is very important on Oscar Night.Red Velvet Cheesecake ThumbprintsNext come the thumbprints or, if you want to keep things transparent, spoon-prints. Each sugar-crusted dough ball is indented with the back of a rounded 1/2 teaspoon measure. You could, of course, do this with your thumb, but a spoon is a more accurate (and less messy) tool for the job.Red Velvet Cheesecake ThumbprintsThe cookies are baked at a fairly low temperature (300F for ten minutes) before the thumbprints are deepened and widened with the back of a 1 teaspoon measure. Oh, and filled with cheesecake ♥️Red Velvet Cheesecake ThumbprintsAfter ten more minutes in the oven, the cookies will be set and the cheesecake will be a little puffy. Let them cool to room temperature—the centers will deflate a bit—before chilling for at least 45 minutes. You want those little wells of cheesecake to be nice and cold when you’re snacking on them mid-Oscar broadcast.Red Velvet Cheesecake ThumbprintsIf you don’t have traditions and superstitions (and an entire friendship) based around an awards show, you can make these Red Velvet Cheesecake Thumbprints for Valentine’s Day. They’re the right color *and* they’re full of cheesecake. Nothing says love like cheesecake.Red Velvet Cheesecake Thumbprints

Red Velvet Cheesecake Thumbprints
makes 3.5 dozen cookies

Cookie Dough:
2 3/4 cups all-purpose flour
1/2 cup natural unsweetened cocoa powder (not Dutch process)
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
4 ounces (1/2 brick) full-fat brick-style cream cheese, softened to room temperature
1 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
1 1/2 teaspoons white vinegar (or apple cider vinegar)
2 teaspoons pure vanilla extract
1 teaspoon red gel food coloring

Cheesecake Filling:
4 ounces (1/2 brick) full-fat brick-style cream cheese, softened to room temperature
2 tablespoons granulated sugar
1 large egg yolk, room temperature
1/2 teaspoon pure vanilla extract

For Rolling:
1/4 cup granulated sugar

In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter and cream cheese until light and fluffy, about 2 minutes. Cream in granulated sugar, followed by the egg, egg yolk, vinegar, vanilla extract, and gel food coloring. Add dry ingredients in 3 installments, combining completely after each. Divide dough into quarters and wrap each in plastic wrap. Chill for at least 3 hours, or up to 3 days.

Preheat oven to 300F. Line two baking sheets with parchment.

Make the cheesecake filling. In a small mixing bowl, use an electric mixer to beat cream cheese until fluffy. Mix in sugar, followed by egg yolk and vanilla. Transfer to a piping bag (or ziptop sandwich bag). Set aside.

Place rolling sugar in a small bowl.

Scoop cookie dough by the tablespoon and roll into balls. Roll each ball in sugar and place at least 2 inches apart on prepared baking sheets. Use the back of a rounded 1/2 teaspoon to slowly press a well into each dough ball. They may crack a bit—just carefully press/pinch big cracks back together with your fingers.

Bake cookies 10 minutes. Remove the cookies from the oven, then carefully press the back of a rounded 1 teaspoon measuring spoon into the centers again. Pipe cheesecake filling into each well. Carefully tap the pan on the counter a couple of times to release large air bubbles. Bake cookies another 10 minutes, until cheesecake is set and a bit puffed.

Let cookies cool on the pans for 10 minutes before carefully removing to a rack to cool completely. Cheesecake will deflate a bit. Repeat rolling and baking process with all remaining dough, letting the cookie sheets come back to room temperature between batches.

Refrigerate cookies for at least 45 minutes, until chilled, before serving. Leftovers may be kept in an airtight container in the refrigerator for up to five days.Red Velvet Cheesecake ThumbprintsRed Velvet Cheesecake ThumbprintsRed Velvet Cheesecake Thumbprints

Red Velvet Sandwich Cookies

Red Velvet Sandwich CookiesThe Oscars are this weekend!

In case you don’t know, the Academy Awards broadcast is my personal Super Bowl. I can’t remember ever missing it, even when I was a little girl. I didn’t realize that there were people who didn’t watch the Oscars until well into adulthood. I’d love to be higher-brow about the whole thing, but I’m too far gone now. Instead of fighting this sort of commercial silliness, I fully embrace it for this one event.Red Velvet Sandwich Cookies

If you’ve been around here for a while, you know I have lots of traditions around Hollywood’s biggest night. I see every nominated film. I spend hours (and hours and hours) consulting with Tad, my best friend/Oscar buddy of 15 years. I have been known to make homemade books of statistics.*

*I never claimed to be normal.Red Velvet Sandwich Cookies

Oscar Day is a thing unto itself, of course. I obviously watch every second of coverage, and no, I won’t come to your viewing party because I tend to get a little too invested and it’s not always attractive. Maturity goes out the window when it comes to the Oscars—it’s best that I watch them alone.Red Velvet Sandwich Cookies

It won’t surprise you to learn that I have a traditional Oscar meal: a pesto/mozzarella grilled cheese and a salad with lots of citrus and red onion. For dessert, it’s always something red velvet. For years, it was a Red Velvet Cake, but I’ve changed it up recently, mostly because it’s silly to have an entire cake around when I’m by my lonesome. Two years ago, I made some festive cut-out cookies; last year’s dessert was a star-studded cookie cake. I’m keeping it simple this time around—Red Velvet Sandwich Cookies, y’all!Red Velvet Sandwich CookiesRed Velvet Sandwich Cookies

These sweet little cookies are a combination of two old favorites. The red velvet cookie base is from my third blog post ever! It produces soft, chewy cookies with all the classic chocolate-vanilla flavor you expect in a quality red velvet baked good.Red Velvet Sandwich CookiesRed Velvet Sandwich CookiesRed Velvet Sandwich Cookies

The other old favorite is my Cream Cheese Frosting—you can’t have red velvet without cream cheese frosting! Mine has twice the butter found in most recipes, so it’s got a fluffy texture as opposed to the thinner texture you see in more traditional recipes.Red Velvet Sandwich Cookies

Red Velvet Sandwich Cookies are dead-easy to make. Bake some cookies, whip some frosting, sandwich everything together. Really, the hardest part of this whole recipe is not eating seven cookies in a row.Red Velvet Sandwich Cookies

Have a great weekend, y’all! May all your Oscar predictions come true ❤ Red Velvet Sandwich Cookies

Red Velvet Sandwich Cookies
makes about 5 dozen

2 1/4 cups all purpose flour
1/4 cup natural unsweetened cocoa powder (not dutch process)
1/4 cup buttermilk powder*
1/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, melted and cooled slightly
3/4 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons real vanilla extract
1 teaspoon liquid red food coloring

Cream Cheese Frosting:
4 ounces (1/2 brick) full-fat brick-style cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioner’s sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract

In a medium mixing bowl, whisk together flour, cocoa powder, buttermilk powder, cornstarch, baking soda, and salt. Set aside.

In a large mixing bowl, whisk together melted butter, light brown sugar, and granulated sugar. One at a time, add in eggs, whisking until completely combined. Add in vanilla extract, followed by red food coloring. Add dry ingredients in two installments, stirring with a silicone spatula or wooden spoon until combined. Cover dough with plastic wrap and chill for at least two hours, or up to three days.

Preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking sheets.

Scoop chilled dough in 1/2 tablespoon (1 1/2 teaspoons) increments and roll into balls. Set dough balls two inches apart on the prepared baking sheets. Bake for 7-8 minutes, just until the tops are no longer raw-looking. Let the cookies sit on the baking sheets for 5-10 minutes before removing to a rack to cool completely. Continue rolling and baking with any remaining dough. Let baking sheets come to room temperature between batches.

Make the Cream Cheese Frosting. In a large mixing bowl, use an electric mixer to beat cream cheese and butter together until light and fluffy. Add confectioner’s sugar and salt in two installments, until completely combined. Beat in vanilla. Once combined, beat on high for two additional minutes, until light and fluffy.

There are two options for filling:

1. To assemble a sandwich cookie by piping, apply filling by pipe a circle in the middle of the underside of one cookie, leaving about 1/4″ around the edge. Top with a second plain cookie, with the underside filling-side-in. Repeat until all cookies have been used.

2. To assemble a sandwich cookie by spreading, use an offset frosting knife to spread 1/2-1 teaspoon on the underside of one cookie. Top with a second plain cookie, with the underside filling-side-in. Repeat until all cookies have been used.

Cookies will keep in an airtight container at room temperature for up to four days.

Note:

I find buttermilk powder in the baking aisle of my regular grocery store. The recipe will also work with regular nonfat milk powder.

Red Velvet Sandwich CookiesRed Velvet Sandwich CookiesRed Velvet Sandwich Cookies