Red Velvet Cookies

Happy Valentines Day! You know I can't bake, but I can share cookie recipes with you! My friend Stephanie made these and they were so yummy! For our secret Valentines at work, I gave this recipe, a box of cake mix, and a cute spatula.  I am delaying the posting of this just a tad, because I know my secret Valentine reads my blog!


Red Velvet Cookies

Ingredients:
• Box of Red Velvet cake mix
• 1 stick of butter
• 2 eggs

Directions:

Mix all ingredients together. Put small balls of cookies onto cookie sheet. (They expand quite a bit) Bake at 350 for 10 minutes. Let cool, then frost.

Frosting

Ingredients:
• 1 8oz. package of cream cheese
• 3 ½ T sugar
• 1 T vanilla
• 8oz carton of heavy whipping cream

Directions:

Mix together one package of cream cheese, sugar, and vanilla until that is combined. Then slowly mix in a small carton of heaving whipping cream. Beat until peaks form.

Frost cookies. They are really good if you store them in the fridge!

I Can't Bake, But....

Erica learned how! Well, she produced some successful cookies! At my house we struggle with baking.  She needed to make some cookies for Craig's birthday, and these were in our new Cooking Light Magazine.  

Ingredients
2 tablespoons canola oil
5.6 ounces all-purpose flour (about 1 1/4 cups)
3.3 ounces whole-wheat flour (about 3/4 cup)
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup packed light brown sugar
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup chocolate chips

Directions: 
1. Preheat oven to 375°.

2. Heat butter in a small saucepan over medium heat; cook 5 minutes or until browned. Remove from heat; add oil. Set aside to cool. (this makes the recipe!! Don't skip this step!)

3. Combine flours, baking powder, and salt, whisk together. Place butter mixture and sugars in a large bowl; beat with a mixer at medium speed until combined. Add vanilla and eggs; beat until well blended. Add flour mixture, beating at low speed until just combined. Stir in chocolate chips.

4. Drop a tablespoon full of dough 2 inches apart onto baking sheets lined with parchment paper. Bake 12 minutes or until bottoms of cookies just begin to brown. Cool slightly.

Adapted from Cooking Light