Can you believe I got to do TWO posts in my very first SRC month? I love Secret Recipe Club! One of the Group B bloggers wasn't able to do her post since she just had a little baby! How fun! Congrats! Enjoy your little one :)
The second site I was assigned to was Cheese Curd In Paradise! Wow. Ashley's SUCH a great cook, and has SOOOOO many lovely recipes. I loved looking at pictures of her little fella too... Such a cutie! Oh I must say I had such a hard time picking out a recipe I was going to make! I just kept bookmarking and going. It actually took me a few DAYS to find this recipe, but the minute I saw it, I knew this was the one for me! You know me and my love for Red Velvet, don't you?
Are you groaning "not another red velvet recipe"? Don't you dare! I may have done red velvet ice cream and red velvet madeleines and red velvet whoopie pies and even more red velvet stuff. Heck, I even have a recipe for a red velvet emergency - because that IS a real thing! But I have never made red velvet cookies before.
Chewy Red Velvet Cookies
Adapted from this recipe on Cheese Curd in Paradise
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1/2 tsp red food coloring
1/2 tsp white vinegar
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1/3 cup cocoa powder
1/2 cup white chocolate chips
Method
1. Preheat the oven to 180C/350F and line a baking/cookie sheet with grease-proof paper.
2. Cream the butter and sugars together in a large bowl.
3. Beat in the egg and vanilla and beat until light and fluffy.
4. Stir in the food coloring
5. Stir in the vinegar.
6. Stir in the flour, baking soda, salt and cocoa powder and mix in well.
7. Fold in the white chocolate chips.
8. Drop the cookie dough using an ice cream scoop or large spoon. You want about 2 tbsp worth of dough for each cookie. Make sure you have a distance of at least 2 inches between the cookies.
9. Bake for 10-12 minutes.
10. Allow to cool on the pan for 3-4 minutes and then transfer to cooling rack to cool completely.
11. Store in an airtight container.
I love the dense, chewiness of these cookies. And I have always been a fan of white chocolate with red velvet and that's why I substituted the regular chocolate for white. My only major changes to the recipe were reducing the amount of food coloring, and adding a splash of vinegar. Somehow in my mind, red velvet recipes need to have some vinegar in them. I guess you could say I am a red velvet purist - if there's such a thing!
I loved visiting your site, Ashley! In the days that I spent browsing through your site, I have bookmarked quite a few more recipes to try! My favorites so far are your Bang Bang Chicken Skewers, the peanut butter popcorn - (which I'm planning to make this weekend!!!), and the Strawberry Basil Shortcakes - which sound divine! Thank you for sharing your awesome recipes with all of us! You are such a prolific cook...
I loved having two wonderful sites to explore and share with you on my very first month of SRC! Can't wait for my next Group B assignment!
You can visit my other SRC post for this month here.
Click on the cute froggy face below to see the other awesome recipes from SRC's Group B!
The second site I was assigned to was Cheese Curd In Paradise! Wow. Ashley's SUCH a great cook, and has SOOOOO many lovely recipes. I loved looking at pictures of her little fella too... Such a cutie! Oh I must say I had such a hard time picking out a recipe I was going to make! I just kept bookmarking and going. It actually took me a few DAYS to find this recipe, but the minute I saw it, I knew this was the one for me! You know me and my love for Red Velvet, don't you?
Chewy Red Velvet Cookies
Adapted from this recipe on Cheese Curd in Paradise
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1/2 tsp red food coloring
1/2 tsp white vinegar
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1/3 cup cocoa powder
1/2 cup white chocolate chips
Method
1. Preheat the oven to 180C/350F and line a baking/cookie sheet with grease-proof paper.
2. Cream the butter and sugars together in a large bowl.
3. Beat in the egg and vanilla and beat until light and fluffy.
4. Stir in the food coloring
5. Stir in the vinegar.
6. Stir in the flour, baking soda, salt and cocoa powder and mix in well.
7. Fold in the white chocolate chips.
8. Drop the cookie dough using an ice cream scoop or large spoon. You want about 2 tbsp worth of dough for each cookie. Make sure you have a distance of at least 2 inches between the cookies.
9. Bake for 10-12 minutes.
10. Allow to cool on the pan for 3-4 minutes and then transfer to cooling rack to cool completely.
11. Store in an airtight container.
I loved having two wonderful sites to explore and share with you on my very first month of SRC! Can't wait for my next Group B assignment!
You can visit my other SRC post for this month here.
Click on the cute froggy face below to see the other awesome recipes from SRC's Group B!
