I didn't get the cake made yesterday, but I did manage to bake up a new cookie recipe that I wanted to try. See, cookies are easier, lol. Anyway, I am reading Carrot Cake Murder by Joanne Fluke and it is full of recipes (it's the first book by her that I've read). This recipe sounded interesting, and after my failed Pink Velvet Cupcakes last week (What? I didn't blog about that? Really? And no, you won't see anything else about that catastrophe, LOL) these sounded like just the thing to try. My parents were here for supper, and everyone that tried one agreed that they were good. I felt they were missing something though. I didn't have time to make the cream cheese frosting for them, so perhaps that was it. After consulting with my Red Velvet Cake expert today, she agrees that they needed the frosting. :)
Red Velvet Cookies
2 oz unsweetened baking chocolate
1/2 cup (1 stick) unsalted butter at room temperature
2/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1 Tbsp red food coloring
1 tsp vanilla extract
3/4 cup sour cream
2 cups flour
1 cup semi-sweet chocolate chips
Preheat oven to 375'F. Line a cookie sheet with parchment paper.
Unwrap the chocolate and break into pieces. Place in a microwave-safe bowl and cook on high for 90 seconds, or until melted. Stir until smooth and set aside to cool.
In the bowl of a mixer combine the butter and sugars. Beat on medium speed until smooth. Add the baking soda and salt, and mix to incorporate.
Add the egg and beat on medium until smooth, about one minute. Add the food coloring and vanilla and mix well.
Scrape down the sides of the bowl and add the melted chocolate; mix well, about one minute. Scrape down the bowl again and add in half the flour. When the flour is incorporated, mix in the sour cream. Add in the rest of the flour. Stir in the chocolate chips.
Drop by rounded teaspoonfuls onto the cookie sheet. If the dough is too sticky to work with, chill for 30 minutes. Bake for 9-11 minutes, or until they rise and become firm. Let cool on sheet for 1-2 minutes, then remove to cooling rack. After they are cool, frost with Cream Cheese Frosting. Yield: 3 dozen
Cream Cheese Frosting
1/4 cup softened butter
4 oz softened cream cheese
1/2 tsp vanilla extract
2 cups confectioner's sugar
Mix the softened butter with the softened cream cheese and vanilla until the mixture is smooth. Add the confectioner's sugar in half-cup increments until the frosting is of proper spreading consistency.
Katy's notes: The vanilla in the cookie batter was my addition. The first pan I baked, I made the cookies and little small and they were slightly overbaked. I increased the size for the next pan and that worked better. For the food coloring, I used Wilton No-Taste Red gel coloring.
Red Velvet Cookies
2 oz unsweetened baking chocolate
1/2 cup (1 stick) unsalted butter at room temperature
2/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1 Tbsp red food coloring
1 tsp vanilla extract
3/4 cup sour cream
2 cups flour
1 cup semi-sweet chocolate chips
Preheat oven to 375'F. Line a cookie sheet with parchment paper.
Unwrap the chocolate and break into pieces. Place in a microwave-safe bowl and cook on high for 90 seconds, or until melted. Stir until smooth and set aside to cool.
In the bowl of a mixer combine the butter and sugars. Beat on medium speed until smooth. Add the baking soda and salt, and mix to incorporate.
Add the egg and beat on medium until smooth, about one minute. Add the food coloring and vanilla and mix well.
Scrape down the sides of the bowl and add the melted chocolate; mix well, about one minute. Scrape down the bowl again and add in half the flour. When the flour is incorporated, mix in the sour cream. Add in the rest of the flour. Stir in the chocolate chips.
Drop by rounded teaspoonfuls onto the cookie sheet. If the dough is too sticky to work with, chill for 30 minutes. Bake for 9-11 minutes, or until they rise and become firm. Let cool on sheet for 1-2 minutes, then remove to cooling rack. After they are cool, frost with Cream Cheese Frosting. Yield: 3 dozen
Cream Cheese Frosting
1/4 cup softened butter
4 oz softened cream cheese
1/2 tsp vanilla extract
2 cups confectioner's sugar
Mix the softened butter with the softened cream cheese and vanilla until the mixture is smooth. Add the confectioner's sugar in half-cup increments until the frosting is of proper spreading consistency.
Katy's notes: The vanilla in the cookie batter was my addition. The first pan I baked, I made the cookies and little small and they were slightly overbaked. I increased the size for the next pan and that worked better. For the food coloring, I used Wilton No-Taste Red gel coloring.
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