Crinkle cookies can be made with many flavors, but the red velvet is perhaps one of the most festive. If you don't like peppermint, and you're tired of plain old sugar cookies, these red velvet sweets will delight. Courtesy of McCormick
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You only need five ingredients to make this stunning, decadent fudge. It's the perfect gift for any loved one any time of year.This recipe is courtesy of McCormick.
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Red Velvet Hot Chocolate
Get cozy with a mug of this rich red velvet-tinted hot chocolate. Serve with a decadent dollop of homemade vanilla whipped cream, if desired.Recipe courtesy of McCormick. 
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Red Velvet Mug Cake With Pecans And Cream Cheese Frosting
Satisfy your red velvet cake cravings in a matter of minutes. Skip the oven, all you need is the microwave. Recipe courtesy of McCormick
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These red velvet star cakes with cream cheese frosting and blueberries are a festive treat for your 4th of July party. Celebrate Independence Day with these easy cakes that are moist, delicately fluffy, and full of patriotic flare. The cream cheese frosting is slightly tangy and pairs perfectly with the rich cake. The blueberries on top make this treat bursting with fresh flavor and complete the red, white, and blue colors. Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.
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Red Velvet
Skip the artificial dye by using vibrant, red beets to color your red velvet cupcakes. The sweet cakes and citrus-flavored buttercream make this red velvet recipe a must-have treat.This recipe is from Diane Morgan's cookbook Roots.
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Red Velvet Cake
Red velvet cake is essentially just a toned down version of chocolate cake but there is just something so satisfying about it isn't there! 
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Red Velvet Cupcakes With Vanilla Frosting recipe - The Daily Meal
With all of the crazy cupcake combinations you can find these days, sometimes it's nice to revisit the old classics. These red velvet cupcakes with vanilla frosting are easy to make and simply delicious. Be sure to bake extra!This recipe was adapted from "More From Magnolia" by Allysa Torey (Simon & Schuster, 2004) and was originally published in the Orlando Sentinel.
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