Christmas time!

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I know, I know I am delayed on my Christmas post but let’s me honest when am I not behind?! To make up for it, in this blog post I shall give you 2 recipes! For Christmas Eve this year I made my family some classic red velvet cake! I covered the cake in shaved sweetened coconut to make it look like snow and on the top of the cake I outlined a tree pattern with pearl sprinkles. And for Christmas Day we had a cookie buffet, which included hot chocolate cookies, chocolate chip cookies, and snowball cookies.

Red Velvet Cake:

Ingredients-

2 1/2 C. all purpose flour
2 C. sugar
1 T. cocoa
1 t. salt
1 t. baking soda
2 eggs
1 1/2 C. oil
1 C. buttermilk
1 T. vinegar
1 t. vanilla
red food coloring

Directions-

Preheat oven to 350 degrees, grease and flour two 8 inch cake pans.

1. Stir together eggs and remaining liquid ingredients with a whisk until blended. Set aside.

2. Place all the dry ingredients in a bowl and stir with a another whisk.

3. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.

4. Pour into cake pans and bake for about 30 minutes or until a toothpick inserted comes out clean.

5. After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.

Cream Cheese Frosting:

Ingredients-

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

Directions-

1. Sift sugar and set aside.

2. Beat cream cheese and butter on high until creamy. Add vanilla.

3. Add the sugar in batches. Scrape down the sides in between each addition.

4. FROST THAT CAKE! (and add shaved coconut if you so desire!)

red velvet cake

Hot Chocolate Cookies:

*yields about 15 cookies

In a medium saucepan, melt together:

1 stick (4 ounces) unsalted butter

12 oz. chopped semisweet chocolate (bars)

Stir frequently over medium heat until smooth. Let cool for 15 minutes.

In a medium bowl, whisk together:

1 1/2 C. flour

1/4 C. unsweetened cocoa powder

1 1/2 t.baking powder

1/4 t. salt

Using an electric mixer, beat together:

1 1/4 C. light brown sugar

3 eggs, at room temperature

1 1/2 t. pure vanilla extract

Beat on low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.

Preheat the oven to 325 degrees F and line baking sheets with parchment. Form 1 inch balls, flatten slightly, and lay  out 2 inches apart. Bake until the tops of the cookies crack, about 12 minutes.

Snowball Cookies:

*yields about 30 cookies

Ingredients-

1 C. unsalted butter
1/2 C. confectioners’ sugar
1 t. pure vanilla extract
2 1/4 C. all-purpose flour
1/4  C. EACH of chopped pecans, walnuts, and chocolate chips
1/4 t. kosher salt
1/3 C. confectioners’ sugar, sifted – for dusting the cookies.

Directions-

1. Preheat oven to 350 degrees F and line a baking sheet with parchment.

2. Cream the butter and 1/2 cup of the confectioners’ sugar until smooth and creamy. Add in vanilla extract and mix until combined.

3. Mix in the flour, nuts, chocolate chips and salt until just combined.

4. Roll about 1 tablespoon of dough into balls and place on prepared baking sheet.*won’t spread too much so don’t worry about cookies being too close

5. Bake for about 15 minutes

6. Dust cookies with pre-sifted confectioners’ sugar.

christmas cookies

“Empty?! You took all the cookies!”
“They were crying to get out of the jar… Cookies get claustrophobia too, you know!” – Charles Schulz

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Cookies that taste like ice cream!

 

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I made these mint chocolate chip cookies as a second dessert for St. Patrick’s day! I got the idea from a website that used a Betty Crocker sugar cookie mix, but I changed the recipe up a bit so that it would all be from scratch. This recipe is quite simple; basically it’s just a chocolate chip recipe, with an addition of mint extract, green food coloring, and mint chocolate chips! So if you think about it you get two recipes for the price of one! A chocolate chip cookie recipe + a mint chocolate chip cookie recipe!

Mint Chocolate Chip Cookies:

Ingredients:

2 sticks butter(partially melted)
1 1/4 cups brown sugar, packed
1tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup(or more!) chocy chips, semisweet

1/4-1/2 tsp mint extract
6-8 drops green food coloring

1 cup Andes mint baking chips. *If you can’t find these at your local store, just use regular-sized Andes mints and cut in thirds.

Directions:

Preheat oven to 350 degrees. Beat butter and sugar together until light and creamy, beat in eggs one at a time until fully incorporated, then stir in vanilla, and mint extract
Whisk together dry ingredients and add to butter mixture just until fully incorporated, adding in chocy chips, and mint baking chips just before all flour is mixed in. Lastly incorporate the green food coloring.

Using medium cookie scoop, drop dough 2 inches apart on  a greased cookie sheet. *Your cookies will look like ice cream scoops here 😉
Bake for 8-10 min. It really helps the dough if you can rest it in the fridge for an hour or two or even over night. If you choose not to put them in a fridge allow the cookies to cool for 3 minutes on a wire rack, then serve warm or cool.

Image“Without ice cream, there would be darkness and chaos.” ~ Don Kardong