Red Velvet Cookies

I was looking for a way to use up some cream cheese in my fridge, and I stumbled upon a red velvet cookie recipe in my recipe box.  It was love at first sight.  Who can resist a fluffy, chocolatey, moist red velvet cake cookie? The consistency of the "cookie" is the perfect balance of red velvet cake moist-ness but the thicker texture of a soft cookie. The cookie itself is amazing, but it's not a true "Red Velvet Cookie" without the cream cheese frosting (it would simply be a red, fluffy, chocolate cookie).  This frosting is what really makes these cookies out of this world.  Maybe I just hadn't had cream cheese frosting in a while, but it's absolutely divine.  I'm not even embarrassed to say that I was eating it by the spoonful.  I like my cream cheese frosting not very thick - more like a glaze -, so that you can taste more cream cheesey-ness than powdered sugar.  If you like frosting really thick and stiff with powdered sugar, then feel free to add as much as you want...I just prefer less.  Anyways...back to the cookies.   They are seriously everything you love about red velvet cake, but in cookie form.  Hold up - I take that back, because I've never had a slice of red velvet cake that's nearly as delicious as these cookies.  I had some warm from the oven with the cream cheese frosting oozing off, and also at room temperature the following day (the cream cheese frosting firms up perfectly the next day).  Both incredible...heavenly...to-die-for delicious.  My dad nearly fell to the ground on his first bite.

Yield: about 36 small cookies

  

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 (1 ounce) squares unsweetened baking chocolate, broken into pieces
• 1/2 cup unsalted butter, softened
• 2/3 cup brown sugar, firmly packed
• 1/3 cup white sugar
• 1 large egg
• 1 tablespoon red food coloring
• 3/4 cup sour cream
• 1 cup chocolate chips (I used semisweet, but other flavors are fine)
•  
• Cream Cheese Frosting
• 1/4 cup unsalted butter, softened
• 4 ounces cream cheese, at room temperature
• 1/2 teaspoon vanilla extract
• 2 cups confectioners' sugar, sifted, or as needed

Directions:

1. Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
2. Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
3. In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
4. Bake one sheet at a time in the preheated oven until they spring back when pressed and a toothpick inserted in the center comes out almost completely clean, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
5. For the cream cheese frosting, whip 1/4 cup unsalted butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.  If you want to eat the cookies when cooled, then wait to frost them until the cookie has completely cooled.  If you just can't resist waiting for them to cool and decide to eat them when warm (which I highly recommend because the chocolate chips are all melty and delicious), then slather the cream cheese frosting on them and dig in(:  Just a warning: the cream cheese frosting may ooze a bit on the warm cookies, but that just makes them so much more irresistible.

***you can also make a cookie sandwich with them if you want.

Chocolate Cream Pie

I'm drooling right now just looking back over these pictures.  I made my daddy a chocolate cream pie for Father's Day, and it was declared by him "the best pie he's ever had."  I couldn't believe how perfect it turned out.  It was so, so, so easy to make - yet tasted sinfully rich.  The crust is just a basic, flaky pie crust; I wouldn't use any other crust on this if you mainly want to taste the chocolate layer.  This layer is rich, fudgey, silky, and oh-so chocolatey.  It's also kind of thin, but you definitely won't mind because it's so rich anyways.  And even though it is very rich, it doesn't fill you up like a cheesecake would (since it's a thin layer) - so you will definitely want to go back for seconds(:  This pie was over half way eaten the first night I made it!  And that's just between my mom, dad and I, and it was right after we'd gone out for Father's Day dinner. This is definitely the only chocolate cream pie I will ever use from now on!

Yield: 1 9-inch pie

Ingredients:

• 1 (9 inch) pie crust, baked
• 1 1/4 cups white sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 4 egg yolks
• 2 (1 ounce) squares unsweetened chocolate
• 1 tablespoon butter
• 1 teaspoon vanilla extract

Thawed Cool Whip or home made whipped cream

Chocolate shavings, toasted coconut, or chopped candy bar pieces

Directions:

1. In medium saucepan, combine sugar, flour, cornstarch and salt. In a medium bowl, beat milk and egg yolks until smooth. Gradually stir into sugar mixture. Stir constantly over medium heat until mixture thickens and comes to a full boil. Boil and stir for one minute.
2. Remove from heat and stir in chocolate, butter and vanilla. Stir until melted.
3. Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with Cool Whip or whipped cream and toppings if desired.

Soft Chocolate Cookies with Fluffy Peanut Butter Frosting

  

Chocolate + peanut butter = the BEST combination ever invented.  Seriously..who wouldn't agree??? Last year, I wanted to make a rich chocolate/peanut butter dessert for a cross country race, so I created these cookies.  I started with a chocolate cookie: soft, chewy, slightly cakey, and pillow-like chocolatey goodness.  They taste great alone, but I like my desserts to be more over-the-top...so I added a rich, fluffy, peanut-butter frosting.  Mmm...it's lip smackin' good.  These chocolate peanut butter cookies are absolutely incredible!  This is one of the only recipes I've made that I haven't thought once about altering...it's just that perfect!  These are very rich and fudgey - mainly due to the frosting.  When you sink your teeth into this, you'll be in chocolate-peanut-butter heaven.

Yield: about 5 dozen small cookies

For the chocolate cookies:

Ingredients:

4 squares BAKER'S Unsweetened Chocolate

3/4 cup butter

2 cups sugar

3 eggs

1 tsp. vanilla

2-1/2 cups flour

Instructions: 

Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Refrigerate 1 hour or until dough is easy to handle.

Heat oven to 350°F. Shape dough into 1-inch balls; place, 2 inches apart, on baking sheets sprayed with cooking spray.

Bake 8 min. or just until set. (Do NOT overbake.) Cool on baking sheet 1 min.; remove to wire racks. Cool completely.

For the peanut butter frosting:

Ingredients:

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 3 tablespoons milk, or as needed
• 2 cups confectioners' sugar

Instructions:

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. 
2. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.  
3. Spread on top of cooled cookies.  You can also sandwich them together if you want...but I prefer just one cookie with lots of frosting b/c it's easier to eat and you experience more peanut butter flavor.