Archive | 2:34 PM

Chewy Red Velvet Chocolate Chip Cookies

6 Sep

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As promised, it’s double-post Saturday and I’m bringing you one of my new favorite cookie recipes. This was featured in the recent Giveaway Boxes: Revealed! blog post as it was created and shipped off to Johnston, IA. I found this recipe after trying to find the perfect red velvet recipe that would be shipping friendly and have some great flavor. It’s a winner.

My thing with red velvet is that I was always unsure. I never really got why some people would go gaga for red velvet as I always felt there was some flavor lacking. I couldn’t put my finger on what additional flavor I wanted, but I just knew that if I had options between red velvet and something else, the something else usually won. But as I taste tested the batter and finished product of these cookies, my opinion has changed!

These cookies are great with mini chocolate chips – spreading out the chocolatey flavor in the cookie and also adding a little extra chewiness. Plus they look so great against the red color, don’t they?!

Whether you love red velvet or not, I really do think these are cookies you’ll love. If it helps to convince you, the extras made from my double batch went to Luke’s family in Wisconsin and they didn’t last more than 12 hours.

Convinced yet?

Excellent. I assume, yes.

This recipe makes 12-15 in standard form, so I definitely doubled to make enough for my giveaway box and to bring along to Wisconsin. This is a recipe that I tweaked slightly from the amazing blog, How Sweet Eats. Check out her blog for more delicious and creative twists on cookies and other sweets (lots of great shakes and smoothies on there that I’m dying to try out…particularly the boozy ones). I also just got her new cookbook Seriously Delish and am PUMPED to start working my way through it. She has some pretty fantastic recipes and this is just one of many that I’ve tried and put my own little spin on. (She also doesn’t know I exist, but I really do love her blog and cookbook. Big fan.)

And that Bacon Beer Cornbread I mentioned that Luke and I are making tomorrow? Her recipe too.

Ingredients (for 12-15 cookies, recipe is easily doubled):

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 – 2 teaspoon vanilla (we used the good stuff, but the usual stuff we’ll do)
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup cocoa powder
  • 2 – 4 Tbsp of red food coloring (the original recipe says 1 tsp but I wanted RED and kept adding until I got the color I wanted)
  • 1 cup of mini chocolate chips (or more if you LOVE chocolate chips)

How to Make:

Like with most cookie recipes, we start off creaming together the butter and both sugars. Throw ’em in the mixer until everything is light and fluffy, which takes a few minutes.

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Next in are the vanilla and egg. Cream those in for another minute or so (you can see we doubled the recipe with our two eggs in the photo below).

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One of our fun purchases on our honeymoon part 1 in Duluth, MN was a big bottle of Watkins Vanilla Extract. Gosh, I’m obsessed.

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Next is my favorite part – adding the red food coloring! As I noted above, we added more than the original recipe because I really wanted RED cookies. I’m weird like that. I added slowly with the mixer going to I could get a sense of the color saturation as I went.

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Once I was convinced that the color was perfect, in went the remaining dry ingredients.

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Final mix-in was the mini chocolate chips, until the batter looked perfectly spotted with chocolate throughout.

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Now, the ice cream scoop is the perfect cookie dough scooping mechanism, a trick a learned a few years back. Use your ice cream scoop to put 3 x 4 balls of batter on a Pam sprayed cookie sheet and then pop into the oven at 375 for 10-12 minutes.

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Let ’em cool on a wire rack and then devour with a big glass of milk. Ooohhhh so good and totally changed my thoughts on all things red velvet.

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These pack super well and are easy to throw into Tupperware and mail or travel with. I can speak to that on both accounts!

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Mama’s Sour Cream Apple Pie

6 Sep

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I preface this post that it may indeed be double-post Saturday. We’re enjoying a relaxing Saturday watching football, reading, cooking/baking (ok, that’s just me and not my husband) and all in all, decompressing from the week. So enjoy this post and be excited as I hope to have another post coming along to follow it!

I am in that mindset of late summer, where I’m starting to really crave fall. Not to be confused with wishing for snow, I’m simply ready for crisp weather, apple picking, cozy comfort foods and watching the leaves change. Sigh. Fall is the BEST.

However, I know fall weather will quickly become snow and then I’ll be wondering why on earth I didn’t cherish the last few weeks of summer. So, I’m going to do my best to enjoy what’s left of the hot and humid sunshine. In the meantime, I’m going to start in on some of my fall favorite foods. Luke and I are sipping Pumpkin Spice Dunkin Donut coffee (which he had the fantastic idea to sprinkle with pumpkin pie spice and nutmeg. Gosh, I love that guy) and are planning on making a big batch of his mama’s chili with some Bacon Beer Cornbread (um, right?!) tomorrow to celebrate fall in food form. Yes, we’re early but heck, fall foods are so tasty.

(How many more times can I use fall in this post?!)

Now, the classic that I must share with you today to kickstart fall foods is from MY mama – it’s her recipe for Sour Cream Apple Pie!

This is a pie that I remember eating as a little kid, loving the crumbly sweet bits on top and the creamy, tangy apple filling. It’s a slight twist on a classic apple pie, but in the very best way. This pie doesn’t take a lot of time and you can easily whip one up for any occasion! Luke and I made it when we had my parents up for dinner a few weeks back, and it was a hit! We even got to enjoy a few slices as leftovers and I can tell you, this pie is just as good a few days after the fact.

Note – This pie is always best served warm and with some melty, sweet vanilla ice cream. Just trust me.

Ingredients:

Pie:

  • 1 refrigerated pie crust (because I just didn’t have time or energy to make from scratch, and the store ones taste just as delicious to me. Your choice!)
  • 3/4 cup of sugar
  • 2 Tbsp flour
  • 1 cup sour cream
  • 1 egg, beaten
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 2-3 cups (or more!) of chopped apples (any kind of sweeter apple will do)

Crumble Topping:

  • 1/2 cup of brown sugar
  • 6 Tbsp flour
  • 1 tsp cinnamon (I like cinnamon so tend to be very liberal with my 1 tsp)
  • 1/4 cup of cold butter, chopped

How to Make:

First things first, prep your pie crust. Bake as directed for one pie crust filled pie and let it cool. Optional: stare at it and dream about the finished pie (is it just me that does this?!)

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Next, combine all of your pie filling ingredients. Yup. Just combine it all. Told you it was simple!

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Pour the whole shebang into the cooled pie crust…

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…and bake at 350 degrees for 30 min, or slightly less if needed. Key thing here is to make sure the pie filling is almost set.

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While your pie is baking you can make the BEST PART – the crumbly delicious topping. (I remember picking this part off of my pie as a kid, and being devastated when it was all gone.)

To make the crumble topping, combine the brown sugar, flour and cinnamon in a bowl and then add in the chopped up butter. Using your fingers, work the butter into the dry ingredients until it’s crumbly. You don’t want the butter so warm that it becomes mashed in with the dry ingredients so really try to maintain crumbles and not mush. (Apologies for no pictures, fail. Fail. Fail. But trust me, it’s really easy to do and it looks like delicious sugary crumbles if you’re doing it right.)

Spread the topping evenly across the top of the pie (snagging some bits to taste, you know, to make sure it tastes as good as it looks) and bake the pie for 10-20 more minutes, watching for the top to JUST get browned.

Take it out, let it cool a bit and then serve warm with heaping scoops of your favorite vanilla ice cream. (Any ice cream will do, Edy’s was the choice of the ice cream selector in our family – Luke.)

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NOM nom nom nom….

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Close your eyes, take a big bite and savor that tangy mix of sour cream and apples, sweet brown sugar and melty ice cream.

Sigh. SO GOOD.

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