Whenever fall comes around, I have this strong desire to make delicious treats. It’s the domestic goddess in me, what can I say. I thought I would brighten Collin’s day as well and have been wanting to try out this Red Velvet Cookie recipe that I saved a while back. I am a sucker for red velvet ANYTHING, and these cookies do not disappoint. The cookies come out chewy and stay that way if they are stored properly. It’s a really simple recipe and I will definitely be making them again….and again……….and again.
6 tablespoons butter, melted and cooled
2 large eggs
18.25 oz box Red Velvet Cake Mix
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
Preheat oven to 375°F and line two cookie sheets with parchment paper. I sprayed with non-stick cooking spray just to make sure. Place powdered sugar in a shallow bowl and set aside.
In a large bowl, combine butter, eggs and red velvet cake mix until smooth. Make sure there are no lumps.
Roll dough into 1 inch balls and coat in powdered sugar. Place 2″ apart on cookie sheets
Bake for 8-10 minutes, or until the tops have cracked and the tops look set (the centers will still be gooey). Let sit for 5 minutes and then transfer to a cooling rack.
You can also make other variations of this cookie with different types of cake mix (chocoloate, yellow, etc.) If you try another flavor, drop me a line. I would love to hear how it turns out!
It’s peach season here in Texas, so what better way to celebrate the summer time than to make a peach cobbler? I made this on the 4th of July for some friends and liked the recipe so much that I had to make it again.
If you are feeling really ambitious, you can make a day of it and pick your own fresh peaches. If you live in North Texas, here is a great guide to some places that let you pick your own peaches. I want to do this so bad!
The recipe calls for the peaches to be skinned, however the peaches I used were on the soft side so this wasn’t really an option. It didn’t make a big difference though, so if your just not feeling up to peeling peaches or your in a pinch for time, that step can be skipped.
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 4 cups sliced peeled fresh
- 2 cups water
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 tablespoon butter
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Half-and-half cream
- In a large bowl, combine the flour, sugar, baking powder and salt. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
- In a large saucepan, combine the water, sugars, butter and nutmeg and cinnamon. Bring to boil, stirring until sugars are dissolved. Pour over top.
- Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm or cold with cream. Yield: 8 servings.
Enjoy with friends!
I recently purchased some new photography equipment and wanted to give it a spin, so naturally I thought it would be a good opportunity to bake ;)
I tried making foccacia bread a while back and it was a huge disaster; in fact I was convinced that I had lost my ability to bake completely. However, I enjoy a challenge, so I decided it was time to give it another go, and of course document the entire process.
And if you feel so inspired to make your own, the recipe is at the end of the post. :) Enjoy!
- 2 3/4 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 packet active dry yeast
- 1 tablespoon Italian Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon cracked black pepper
- 1 tablespoon vegetable oil
- 1 cup warm water
- 2 tablespoons olive oil
- Toppings of your choice (we like a simple Kosher salt / Cracked black pepper topping)
- In large bowl, stir together flour, salt, sugar, yeast, Italian seasoning, garlic powder, and black pepper.
- Mix in vegetable oil and water.
- When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
- Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
- Cover with damp cloth and let rise in warm place 25 minutes.
- Preheat oven to 425 degrees.
- Punch dough down, place on greased baking sheet.
- Pat dough into 1/2-inch thick rectangle (doesn’t have to be perfect).
- Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
- Brush top with olive oil, then sprinkle with your choice of toppings.
- Bake for 13-15 minutes until golden brown.
This week was pretty crazy at work and today was my first day off. I have been wanting to bake something tasty and I had the opportunity arise at just the right moment. Today was my friend Sara’s birthday party and I offered to bake up some delicious little chocolate guinness cupcakes. I found this great cupcake blog that I have to share with you. Check it out here. I seriously suggest trying these. They were perfect bite sized treats!
Since the weather has cooled down a little, I have been treating myself to a delicious hot breakfast in the morning. There is nothing like a crunchy buttery piece of toast with homemade jam spread across the top along with a steaming hot cup of coffee. So last week I attempted to make strawberry jam. It was ok, but I knew that I could do better. Yesterday I decided to document my next endeavor in the jam making realm. SUCCESS! This morning Collin treated me to fried eggs and toast with jam. Delicious! I have to say, with all of the change that has been taking place in our lives right now, there is nothing better than to share a wonderful breakfast with your husband and some homemade jam… I am so thankful and truly truly blessed!
Click here for your own jam!