I love anything red velvet. I also found a recipe for Red Velvet Madeleines in “Southern Living Magazine” back in December 2012. Madeleines are made in a madeleine pan which makes these cake-like cookies look like seashells.  Shore Cake Supply in Ocean Township may have some in stock. You can also purchase pans from Williams-Sonoma, Target and Amazon. I have also seen heart-shaped madeleine pans on line.
 
What else chocolate wise can be made in short order? Double Chocolate Scones are made with pantry staples along with plain yogurt, cocoa powder and semisweet chocolate pieces. I also love Chocolate Mug Cake by Margaux Laskey from The New York Times. If you have 5 minutes, a microwave, unsalted butter, an egg, vanilla, granulated sugar, unsweetened cocoa powder and kosher salt, you have dessert!
 
With a little more time, a batch of Crisp Chocolate Biscotti are delicious. This recipe by Nick Malgieri uses flour, Dutch process cocoa powder, baking powder, salt, sugar, hazelnuts or walnuts, eggs and vanilla.
 
One last suggestion is Chocolate Brownie Pudding by Gaby Dalkin from the website” What’s Gaby Cooking. This gooey goodness is made in a 9-inch skillet and bakes for 60 minutes, but preps in just 10 minutes. For the recipe you’ll need unsalted butter, eggs, granulated sugar, Dutch cocoa powder, all-purpose flour, Kahlua or espresso, vanilla and coffee extract.
 
Quick dinner ideas include America’s Test Kitchen simplified version of Shrimp Risotto or Melissa Clark’s recipe for One-Pan Shrimp Scampi with Crispy Gnocchi or her recipe for Porchetta Pork Chops. If you prefer beef try “Southern Living Magazine’s” recipe for Sheet Pan Hanger Steak and Vegetables.

Chocolate Dutch Baby with Berries
By Liz Mervosh
“Southern Living Magazine, January 30, 2023
 
Active Time: 25 minutes
Total Time: 45 minutes
Servings: 4
 
Ingredients
1/2 cup all-purpose flour
1/4 cup granulated sugar
3 Tbsp. unsweetened cocoa
1/4 tsp., plus a pinch kosher salt, divided
3 large eggs, at room temperature
1 cup whole milk, at room temperature
1 1/2 tsp. vanilla extract, divided
2 Tbsp. unsalted butter
1/2 cup heavy whipping cream
2 Tbsp. powdered sugar
1/4 tsp. ground cinnamon
1/2 cup sliced fresh strawberries
1/2 cup fresh raspberries
Flaky salt, to taste (optional)

​Directions

1. Place a 10-inch cast-iron skillet in oven with rack in lower third position. Preheat oven to 425°F. (Do not remove skillet while oven preheats.)
2. Whisk together all-purpose flour, granulated sugar, cocoa, and 1/4 teaspoon of the salt in a medium bowl. Whisk together eggs, milk, and 1 teaspoon of the vanilla in a medium bowl until well combined. Gradually whisk about half of the milk mixture into flour mixture until smooth. Gradually whisk in remaining milk mixture until thoroughly combined.
3. Carefully remove hot skillet from preheated oven; add butter, and swirl to melt and coat skillet. Working quickly, pour batter into skillet. Bake in preheated oven until puffed and brown around edges, 18 to 22 minutes.
4. Meanwhile, whisk together heavy cream, powdered sugar, cinnamon, and remaining 1/2 teaspoon vanilla and pinch of kosher salt in a bowl until soft peaks form, 45 seconds. Chill, covered, until ready to serve.
5. Remove Dutch baby from oven. Top with whipped cream and berries; sprinkle with flaky salt, if using. Serve immediately.

 
Chocolate-Orange Dutch Baby
Prepare recipe as directed through Step 2, adding 2 tsp. grated orange zest to egg-milk mixture. Proceed with recipe as directed through Step 3; omit Step 4. In Step 5, spoon 1 cup mixed orange slices (such as blood oranges and navel oranges) on top of Dutch baby instead of whipped cream and berries; drizzle with maple syrup.
 
 
Chocolate-Cherry-Almond Dutch Baby
Prepare recipe as directed through Step 2, substituting almond extract for vanilla extract. Proceed with recipe as directed through Step 3; omit Step 4. In Step 5, spoon 1 (5.3-oz.) container vanilla whole-milk yogurt on top of Dutch baby instead of whipped cream and berries; swirl in 1/2 cup well-stirred cherry preserves. Sprinkle evenly with toasted sliced almonds.

Red Velvet Madeleines
“Southern Living Magazine,” December 2012
 
Makes: 2 dozen
Hands On Time: 15 Minutes
Total Time: 45 Minutes
 
 
INGREDIENTS
3⁄4 cup granulated sugar
3 large eggs
2 egg yolks
1 teaspoon vanilla extract
3⁄4 cup butter, melted
2 tablespoons red food coloring
1-1/3 cups cake flour
2 tablespoons unsweetened cocoa powder
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
powdered sugar (optional)
 
DIRECTIONS

1. Heat oven to 400 degrees.
2. Lightly grease 2 shiny madeleine pans.
3. Beat the sugar, eggs, egg yolks and vanilla extract with an electric mixer for 5 minutes on medium-high, or until mixture looks thick and pale.
4. Add melted butter and red food coloring, and beat until blended.
5. In a separate bowl, sift together the cake flour, cocoa powder, baking powder and salt.
6. Fold dry ingredients into the egg mixture.
7. Fill each cup of the madeleine pans about 3/4 full (about 1 tablespoon per madeleine).
8. Bake for 8-10 minutes, or when madeleines spring back when lightly touched.
9. Immediately remove from pans and cool on wire racks.
10. Cool completely, about 20 minutes.
11. Dust with powdered sugar just before serving (optional).