Red Velvet Cookies!

I’m only three blog posts in and I already have to apologize. I told you I would never post complicated recipes and they would be super simple and well… I found one I HAD to try and it was super amazing, so now I’m just a liar pants, but maybe you will forgive me. If there is one dessert in this world I could live off of, it would be red velvet cake. So as I was perusing Pinterest, I come across this gem: http://www.thatskinnychickcanbake.com/2012/10/red-velvet-white-chocolate-chunk-cookies-for-breast-cancer-awareness-2.html and I knew it was love at first sight. I forgot I was going to do a blog on this one so I don’t have a picture of the ingredients this time, but first I combined all of the flour, cocoa powder, cornstarch, baking soda and salt.

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Then in a separate bowl, beat butter, shortening and sugar and then added the egg and yolk like so

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Man I hate mixing eggs. The consistency looks yucky! But once that is totally mixed in there, I added vinegar, vanilla and food coloring. Slowly stir in the dry ingredients from the other bowl, and then mix in the chocolate chunks (I cheated and used white chocolate chips).

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At this point, being the incredible cook I am, I began testing my dough. And the tests were all positive. Very positive. I am still not sure how these babies actually made it to the baking stage!

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Now the recipe says to pop them in at 350 for 12-13 minutes. At a little over 12 I checked on them and they seemed really mushy still so I left them in for another two minutes or so and probably shouldn’t have

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The bottoms were a tad crisp. So when I put the other batch in, I did better

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Terrible picture, but I think the point is these cookies are supposed to be pretty soft. They are modeled after a cake, after all. I took them to one of my classes to share and I’m glad I kept a couple at home because before I knew it two dozen of them were gone! Super good, just a little overdone. (I have copy and pasted below from the original website. You can also use the link above to see her blog)

Red Velvet White Chocolate Chunk Cookies…adapted from Cooking Classy

2 1/4 cups all-purpose flour
2 1/2 tablespoons cocoa powder
1 1/2 teaspoons cornstarch
3/4 teaspoon baking soda
1/2 teaspoons  salt
8 tablespoons butter, at room temperature
5 tablespoons shortening
1 1/2 cups granulated sugar
1 egg
1 egg yolk
1 1/2 tablespoons white vinegar
1 1/2 teaspoons vanilla
1 tablespoons red food coloring
8 ounces white chocolate, chopped into chip sized pieces, divided

Preheat oven to 350º. Line cookie sheets with parchment paper and set aside.

In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, and set aside. In another bowl, beat butter, shortening and sugar till very pale and fluffy. Add egg and egg yolk and mix until combined. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combined. Carefully mix in 3/4 cup white chocolate chunks.

Scoop dough out by rounded tablespoonfuls and roll into balls and placeabout 2 inches apart on prepared cookie sheets. Gently press a few of the remaining chocolate chunks into the top of each cookie, then reshape dough into balls if necessary.

Bake for 12-13 minutes. Allow to cool several minutes before removing  to a wire rack to cool.

Makes about 2 1/2 dozen cookies.

Parmesan Chicken Bake

I have run into another fantastic Pinterest website. It sounds a little funny, but I gave it a whirl because that’s what my blog is dedicated to anyway, right? And yet again, this recipe uses 5 cheap ingredients and holds endless side dish options! Man I have been getting lucky with my finds. So here is the original: http://www.mykitchenescapades.com/search/label/chicken

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Mayo, Lawry’s seasoning salt, Parmesan cheese (the original calls for freshly grated… yeah right), garlic powder, and pepper.

So you place 6 chicken breasts in a greased 9×13 glass pan and preheat the oven to 375.

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Again, my chicken was ready before the oven finished preheating! So throw all the remaining ingredients together like so

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And then whip it. Whip it real good

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Yum, yum, yum. I love pretty much anything involving chicken. So once all that good stuff is one singular mixture, smother your chicken in it! The original blog notes that you should cover all exposed chicken so it will not dry out during baking.

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Even at this point I am a smidge nervous. I mean, does this really look delicious to anyone? So then I popped the chicken in the oven for 45 minutes, put on some rice, chopped up a salad, and waited. And waited. For as quickly as this thing comes together it sure does take forever to bake! However, 45 minutes later, this amazingness came out.

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I put mine over rice and let me tell you, it is moist, creamy, just the right amount of flavor and all around INCREDIBLE. If you people aren’t copying these recipes down and trying them this week, you are missing out!

Parmesan Chicken Bake

5 minute prep time-45 minute bake time-50 minute total time

6 chicken breast (I used 7 and had enough mixture to cover all of it)

1 cup light maynonaisse

1/2 cup “fresh” Parmesan cheese (again, I used the packaged stuff and it was fine. I do wonder what the good stuff would taste like though!)

1 1/2 teaspoon seasoning salt (the original is very careful to mention this is NOT table salt, but seasoning salt!)

1 teaspoon garlic powder

1/2 teaspoon pepper

 

Preheat oven to 375 and grease 9×13 pan. Mix remaining ingredients and cover chicken with the mixture. Once the oven is preheated, insert pan and bake 45 minutes (again depending on individual ovens, make sure to check the doneness of your chicken). Then, viola! ENJOY!

 

Four-ingredient Peanut Butter Cookies!

I’m sorry, but what Pinterest tries to tell me I can make delicious peanut butter cookies using four super cheap ingredients always found in my kitchen in under 15 minutes, I’m going to be skeptical. You can find the original recipe here: http://www.pbs.org/parents/kitchenexplorers/2012/05/28/4-ingredients-flourless-peanut-butter-cookies/ (haven’t quite figured out this embedded link thing yet, bear with me).

So of course I gathered materials. Image

Uh, yeah. That’s it. Who doesn’t have these things on hand? Because I live with my parents, sister, and 15 year old 6’2″ brother and have a boyfriend who loves peanut butter, I doubled the recipe. The original calls for 1 cup of peanut butter and I just used the whole $2.47 jar which was exactly 2 cups. So I started stirring up and got a little nervous because this is what it was looking like:

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With a little perseverance, I eventually got Image

Much better! That is it. Rolled them onto two cookie sheets and did the cute little criss cross thing on top

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and popped them in the oven for 5 minutes, switched racks and did another 5 minutes. Having forgotten that my oven takes FOREVER to cook, I took them out and they were breaking all over the place!

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So cooked them about 3 minutes longer and then man, they are incredible! Try them, you’ll see!

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Four-ingredient Peanut Butter Cookies:

Set oven to 350.

1 cup peanut butter

1 cup sugar

1 teaspoon vanilla

1 egg

Mix all the ingredients together in a large bowl. Form 1/2 inch balls of dough and place onto cookie sheet. Should make a dozen cookies. Put cookies in the oven for 10 minutes. After that, you may have to customize to your specific oven. When they flatten out, they are really close to being done.