Yesterday I shared a cranberry jam recipe. Today I am revealing why I recommended reserving some of it.
Ladies and gentleman, I give you Cranberry Pop Tarts. Did you just think: post-Thanksgiving breakfast? 🙂
Mind you, this is not any ordinary chocolate cake. Do you see the “gooey” and “butter” words in the post’s title? Yep. it’s Paula Deen’s recipe. So you know it is good!
So maybe it is not so healthy for you. It’s cold outside – excuse no.1, it’s holiday baking time – excuse no.2 and … well, it’s cold outside 🙂
Wanna feel better about baking this one? Make two 8×8 pans and give one to your neighbor or a friend. Spread the love!
Double Chocolate Gooey Butter Cake
adapted from Food Network Magazine Jan/Feb 2011
1 18.25oz box chocolate cake
3 large eggs
2 sticks butter ( 1 cup ), unsalted, melted
1 8oz package of cream cheese, at room temp
4 Tbsp unsweetened cocoa powder
2 cups powdered sugar
1 tsp vanilla extract
Preheat your oven to 350 degrees. Butter a 9″x13″ baking pan.
In a large bowl, mix together the cake mix, 1 egg and 1/2 cup of the melted butter. Spread the mixture in the prepared pan. Set aside.
In a mixing bowl, beat the cream cheese until smooth. Add 2 eggs and cocoa powder. Mix well. Add the powdered sugar ( you might want to reduce the speed of your mixer at this point or you will end up with the sugar all over yourself:) ). Mix well.
Slowly add the remaining melted butter and vanilla. Beat until it’s smooth. Spread the cheese mixture over the chocolate cake batter.
Bake for 50 minutes. The center should be slightly gooey. Cool before slicing.
|Red Velvet Cookies|
Halloween behind us, Thanksgiving ahead. And with this all – Christmas is only 53 days away! At this point a baker starts to plan what to bake. Cakes, pies, cupcakes and of course cookies. Lots of cookies!
Every year, I try to find a new recipe to add to all those family favorites that are a must on the holiday menu.
Those cookies might just be it.
They look pretty festive and are really delicious!
The original recipe has white chocolate chips mixed into the dough. I decided to play a little bit with the chocolate. I melted it and with a pastry bag fitted with a writing tip – I made a drizzle design on each cookie.
Red Velvet Cookies with White Chocolate Drizzle
adapted from Cooking Club Of America
2 cups all-purpose flour
1/2 c unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, chilled and cut up
1 cup packed dark brown sugar
2 tsp red food coloring
1 tsp vanilla extract
3/4 cup white chocolate chips
Whisk dry ingredients together ( flour, cocoa, baking soda and salt ) in a bowl. In a large mixing bowl, beat together butter and brown sugar until light and fluffy. Add egg, food coloring and vanilla. Beat until blended. Beat in flour mixture just until combined. Cover and refrigerate 2 to 3 hours or overnight. Preheat oven to 350 degrees. Farm 1″ balls out of dough and place onto a parchment paper-lined baking sheet. Freeze for 10 minutes. Bake 10 to 12 minutes until cookies are puffed. Cool on the wire rack for a couple of minutes. Transfer onto a wire rack to cool completely. In the microwave, melt the white chocolate chips in a small bowl. Whisk until smooth and cooled a little bit. Place in a pastry bag fitted with a writing tip and have fun decorating your cookies!
|The coconut version|
And because I like to put coconut into my cookies, I scooped out about a cup of the cookie dough into a small bowl and added about 3/4 of a cup of the sweetened flaked coconut. This ratio is up to your likings. I like a lot of coconut, so I kept adding and mixing until I was happy with the dough.