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.
2 1/2 C. all purpose flour
2 C. sugar
1 T. cocoa
1 t. salt
1 t. baking soda
1 1/2 C. oil
1 C. buttermilk
1 T. vinegar
1 t. vanilla
red food coloring
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:
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
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!)
*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.
*yields about 30 cookies
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.
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.