Tasty Tuesday is upon us again! Join my fellow authors and I as we indulge and share recipes that we love and sometimes a little something extra to go along with our tempting and delicious recipes.
Much like I blame my obsession with Guinness on my Irish heritage, I blame my obsession with red velvet on my love of the south. I also adore cookies nearly as much as I do cupcakes. I made these little devils for my kids and took some to work. They were a huge hit. I hope you enjoy!
Ingredients:
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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
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1 tablespoon red food coloring
3/4 cup sour cream
1 cup semisweet chocolate chips (optional)
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
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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, 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 butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.Stop by these fantastic blogs and see what they are cooking up…I Heart NY Cheesecake by PG Forte – http:// Soups On by Selena Robins http://
“The Allure of Ice”, by A ACatherine Noon – http://taurusandtaurus.blogspot.com/2012/09/tasty-tuesday-allure-of-ice.html I died and went to Italy by Nancy Lauzon - http://chickdickmysteries.com/2012/09/11/tasty-tuesday-i-died-and-went-to-italy/
Have a great Tuesday Everyone and enjoy the week!
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Mmm. I love red velvet. It’s chocolate-but-not. And I believe it was originally colored w/ beet juice. So, you know, it’s GOOD for you. I don’t find cakes too tricky to bake gluten-free. It’s things like pie crusts, biscuits and cookies that tend to crumble rather than flake.
I didn’t realize you could make red velvet cookies, I’ve only heard of the cake. Gotta try these!
LOL!! I asked someone what the thing is with red velvet, and what does it taste like?
They said, “Chocolate.”
“Then why’s it red?”
Blank look. “Because it’s red velvet.”
You know that look your dog gets when he tries to decipher this thing you do with your mouth when noises come out? Tips his head to the side? That’s me, about red velvet cake. I shall have to try your recipe and see what all the hubbub’s about.
I’m going to have to try this, Moira. I’ve never had velvet cake or cookies, because red velvet isn’t something that is common up here. I’m going to give these a try for my family, but unfortunately I won’t be sampling any as they have gluten.
However, I could experiment with the gluten-free flours. I’m just so curious about this whole red velvet thing.
Yeah, the gluten thing. My dad and I were talking over the weekend about diet and such and we came to the conclusion that I might have a gluten sensitivity, though I have no idea what that means. My first though “OMG I can’t eat cupcakes or pasta anymore?!” Since I know nothing about gluten free cooking or baking, you will have to let me know how it works out if you try it.
I have IBS and am on the Specific Carbohydrate diet when I’m not being bad. I have LOTS of info on gluten-free (and my good family friend is on a modified gluten-free diet for gout and diabetes – yes, those are two opposing dietary problems); let me know if you want info, number one; number two, I can start posting more SCD recipes. For the record, the one I posted for today’s Tasty Tuesday is one.