Red Velvet Cookies



Red Velvet Cookies



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
 Unsalted Sweet Cream Butter Sticks 16 Oz

2/3 cup brown sugar, firmly packed

1/3 cup white sugar1 large egg
Eggland’s Best Large Grade A White Eggs 12 Ct

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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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.
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.
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.
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.
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.

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The Best Strawberry Cake Ever

The- Best -Strawberry -Cake- Ever



The Best Strawberry Cake Ever



  • 9 ounces of white or vanilla cake mix 1/2 of an 18 ounce package

  • 1 egg white

  • 1/2 cup water

  • 3 tablespoons vegetable oil

  • 1/2 teaspoon vanilla

  • 3 ounces plain non fat yogurt 1/2 of a 6 ounce container

  • 1/4 cup strawberry all-fruit preserves melted

  • 1-1/2 cups whipped cream 3/4 cup heavy cream whipped with 1 tablespoon confectioner’s sugar to make 1-1/2 cups or natural whipped topping such as Truwhip

  • 1 pint strawberries washed, hulled and sliced



  1. Position an oven rack in the center of the oven and preheat the oven to 350 degrees. Coat an 8-inch round baking pan with cooking spray, then dust it with flour.

  2. In a large bowl beat 9 ounces of cake mix (about 1/2 a package), the egg white, water, oil, vanilla and 3 yogurt with an electric mixer until well blended, 2 to 3 minutes.

  3. Pour the cake batter into the prepared pan and bake until a wooden toothpick inserted in the center comes out clean, 25 to 35 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Carefully remove the cake from the pan and place it on the rack to cool completely.

  4. Split the cooled cake horizontally into 2 layers. (I use a thin serrated bread knife.) Place the bottom layer cut side up on a cake plate. Spread 1/2 the preserves over the bottom layer. Cover with half the whipped cream or whipped topping and half the strawberries.

  5. Top with the remaining layer, cut side down. Coat with the remaining preserves and whipped topping. Arrange the remaining strawberries over the top.

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