Tuesday, May 1, 2012

Red Velvet White Chocolate Chip Cookies

Recently, I was lucky enough to be able to attend Coachella! It was an amazing weekend with some of my best friends and I was especially grateful to my friend Katie for letting us stay at her house in Palm Springs! She's the one on the right!

Her parents were so generous to let us stay and so Coco and I wanted to thank her by baking her something! We decided on these red velvet cookies that turned out really good! I was not always a huge fan of red velvet because it tasted like a whole lot of red dye to me, but I have made it a couple of times (which you wouldn't know because I haven't been updating...) and I have gotten used to it! My mom also bought me gel colorings instead of liquid so there definitely isn't as much dye in these than normal!

They originally were for Katie's parents but they headed home to Minnesota before we could send them, so Katie got to enjoy them instead!

Thanks for an amazing weekend Katie!!

Red Velvet White Chocolate Chip Cookies: from thecurvycarrot

1/2 cup butter- room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 + 1/2 all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder (and if more gets in... so be it)
red food coloring (I used the gel, around 4 toothpicks)
1/2 cup white chocolate chips

Preheat oven to 375 degrees.
In a separate bowl, combine flour, baking soda, salt, and cocoa powder.
Cream together butter and sugars until light and fluffy. At this time, add in the food coloring. Then, mix in the egg and vanilla making sure to mix well.
At low speed, gradually add in the flour mixture. If you feel the need, add in more food coloring. But, be careful if you are using liquid coloring to make sure it doesn't get too liquidy.
Fold in chocolate chips.
Roll into balls around two inches apart on lined baking sheets.
Bake for 10-12 minutes until slightly golden.

(Don't eat too many)

Peanut Butter Banana Chocolate Chip Cookies

Recently, it was my friend Sarah's birthday and of course, I made her something sweet :] She is much healthier than I, so when I asked what she liked to eat she responded with bananas and peanut butter! Sounds like something Elvis would eat... but delicious nonetheless!

I found a recipe for these cookies and the only problem was that they sounded a bit too chewy for my taste. I feel like banana flavored things are better cakey (banana bread? banana muffins??) rather than chewy. So I fixed up the recipe a bit and they turned out amazingly soft!

And it always helps when you have a couple of overripe bananas on hand!

 Recipe: Adapted from howsweeteats

2 cups + 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 stick of butter- melted and cooled
6 tablespoons of peanut butter (I used creamy)- melted and cooled
1 cup loosely packed brown sugar
1/2 cup granulated sugar
1 egg yolk + 1 egg- room temperature
2 teapsoons vanilla extract
2 medium bananas, mashed
1 cup chocolate chips

Preheat oven to 325 degrees.

Mix the flour, baking soda, baking powder, and salt together in a separate bowl.
Whisk together peanut butter, butter, brown sugar and granulated sugar until combined. Whisk in eggs and vanilla until smooth. Mix in mashed bananas, it will not be completely smooth. Gradually add in the flour mixture until it makes a dough. Fold in chocolate chips.

Place balls of dough onto nonstick baking sheet or parchment paper, but leave at least two inches apart as they will spread. Bake 12 minutes or until the edges are turning brown. Don't overbake because they are supposed to be soft and cakelike! Let cool completely as they are soft. Enjoy :]