Red Velvet Cookies

So, red velvet cake is kind of my favorite thing, ever…in life.

My birthday cakes are always red velvet, my wedding cake will be red velvet..I will name my first-born child Red Velvet. IT’S THAT SERIOUS.

And so, from my odd obsession…red velvet cookies were born. Please love, cherish and devour these little pieces of heaven like they’re your own. Okay, this is getting weird. But seriously, make these.

Ingredients:

  • 1/2 cup butter, at room temperature
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup cocoa powder
  • Red food coloring, liquid works better than the gel
  • 3/4 cup white chocolate chips

Directions:

  1. Preheat oven to 375F
  2. With a mixer, cream the butter and sugars.  Add in several drops of food coloring to get a deep red color.
  3. Slowly incorporate the rest of the ingredients (except the white chocolate chips) until completely mixed.  Add more red food coloring as needed to get a deep red color.
  4. Fold in the chocolate chips.
  5. Drop rounded tablespoons of the dough onto an ungreased cookie sheet.  With the back of a spoon, flatten out the cookie dough into disks.
  6. Bake for 9-11 minutes

Blueberry Pie

Happy Birthday, America!….This one’s for you.

This was perfect for an Independence Day cookout but will also work for all types of gatherings in the Summer. You can decorate using any type of pie/cookie cutters that you can find (or keep it simple with a traditional pie crust).

Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons white sugar
  • 1 cup butter, chilled and cut into 1 inch chunks
  • 1/3 cup cold water
  • 1 large egg yolk
  • 2 tablespoons half & half or cream

Pie Filling:

  • 4 cups fresh blueberries, washed and with stems removed
  • 1/2 cup white sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh squeezed lemon juice (about 1 large lemon)
  • 1 tablespoon lemon zest

Directions:

  1. FOR CRUST: In a food processor, blend the flour, salt and sugar.  Add butter and process until it’s a coarsely mixed.  Pour in the water and process for another 30 seconds.
  2. Take the dough out and put it onto a floured surface.  Form dough into two, equal sized disks.  Wrap in plastic wrap and refrigerate for an hour.
  3. After an hour, remove and put one disk on a floured surface.  Roll the pastry into a 12 inch circle (roll from the center out to create a circle).  Place dough into pie dish.  Put this back into the refrigerator.
  4. Take out the second disk and roll it out into another 12 inch circle.  Using pie cutters, cut out shapes for the top of the pie.  Transfer the cut out shapes to a sheet of wax paper and put back in the refrigerator.
  5. FOR THE FILLING: In a bowl, mix together the blueberries, sugar, cornstarch, lemon juice and zest.
  6. PIE ASSEMBLY: Pour this mixture into the prepared pie shell.
  7. In a small bowl, mix together the egg yolk and cream.
  8. Brush the rim of the pie shell with the yolk mixture.
  9. Cover the top of the pie with your crust cut outs.
  10. Brush these with the remaining yolk mixture.
  11. Put the pie back in the refrigerator for another 30 minutes.
  12. COOKING THE PIE: Preheat the oven to 400F.  Place the pie on a baking sheet.  Bake the pie for 20 minutes at 400F.  After 20 minutes, reduce temperature to 350F and cook for another 40 minutes (or until the crust is browned and the juices are bubbling)
  13. Allow the pie to cool for 1-2 hours before cutting then…ENJOY! 🙂

Peanut Butter Cup Stuffed Chocolate Chip Cookies

A match made in heaven? I think so.

Seriously, throw a peanut butter cup in anything and it becomes just a bit better.  It’s your basic chocolate chip cookie recipe and store-bought Reese’s Peanut Butter Cups (honestly, if you’re super lazy you can buy packaged or refrigerated cookie dough and I doubt anyone would  notice..or care for that matter)

Ingredients:

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 2 sticks of butter, softened
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups of semi-sweet chocolate chips
  • Reese’s Peanut Butter Cups (you’ll need about 20 of them)

Directions:

  1. Preheat oven to 375F
  2. Combine all ingredients to make the cookie dough (besides the Reese’s). Mix well until fully incorporated.
  3. Take a tablespoon of the dough and roll it into a ball.  Place the Reese’s on top and press into the dough.  Then take another tablespoon of dough and cover the exposed side of the Reese’s.
  4. Make sure all parts of the peanut butter cup is covered with dough. Place on baking sheet.
  5. Bake for 7 minutes
  6. Let it cook and…enjoy!

Birthday Cake Oreo Funfetti Cheesecake

Yes, this happened.

First of all, I’d like to thank Oreo, Nabisco and Kraft Foods for giving us 100 years of this tasty treat.  Let’s be honest, a “girls night” isn’t complete without a good romantic comedy (The Notebook, Love Actually and Wedding Crashers are my personal favorites)  and a package of Double Stuff Oreos…so for all those nights I thank you.

Anyways, back to the matter at hand. You really can’t go wrong with funfetti ANYTHING so when it’s combined with Birthday Cake Oreos and Cheesecake it’s pretty much a home run.

Ingredients:

  • 1 package Birthday Cake Oreos (or any other type)
  • 16 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 1/2 cups Funfetti Cake Mix

Directions:

  1. Preheat oven to 250F
  2. Line cupcake pan with foil or paper liners
  3. Place one Oreo in each liner
  4. Mix cream cheese for 3 minutes
  5. Add in sugar, vanilla, eggs and sour cream. Mix until creamy.
  6. Add in Funfetti cake mix, mix on low-speed for 1 minute.
  7. Fill each cupcake liner to top with batter.
  8. Bake for 30 minutes.
  9. Let them cool for about 10 minutes then put them in the fridge for about 3 hours.

Makes 18 mini cheesecakes