I Am Baker

classic chocolate chip and peanut butter chip cookies

Yesterday, three of my boys left.  My husband took our oldest and second oldest (Colton and Parker, respectively) to Canada fishing.  This is an annual trip for him, but the first ever for Parker.  Colton is already a veteran with one year under his belt!

Chocolate Chip and Peanut Butter Chip Cookie!

 

As I mom I am torn when these events come up.  As a wife I get it, a hunter and fisherman is who I married.  I know Chad’s passion lies in the great outdoors and that for him, fishing and hunting is soul refreshing.  He is a true hunter/gatherer!  Him leaving for days and weeks at a time to pursue angling dreams is ok with me. (mostly, with five kids it come sometimes get tough alone)  Heck, I love that his passions are so rudimentary in their core.

But as a mom there is something entirely different going on.

Those are my babies, not being babies.

Those are my sweet angels, learning how to forage and survive in remote back country.

My babies, becoming men.

And I just don’t know if my heart can take it.

Chocolate Chip and Peanut Butter Chip Cookie!

 

My tradition for the annual trip is that I make my Monster Cookies.  This is one of Chad’s favorite cookies, and the rest of the guys on the trip always seem to enjoy them too.  But this year I left the baking down to the very last minute (bad mom), as in I literally had 3 hours to get the cookies prepared, baking, cooled, and packaged for the trip.

So I asked them what flavors they wanted.  Chocolate Chip!  Peanut butter!

Ok.  I can do that.

Granted, I will be baking through a blurry haze with all my mommy-hood blubbering, but whatever.

classic chocolate chip and peanut butter chip cookies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated (white) sugar
  • 3/4 cup firmly packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup peanut butter chips

Instructions

  1. Heat oven to 350 degrees (I set my convection oven to 325) and line cookie sheets with parchment paper.
  2. In a bowl combine flour, baking soda, baking powder and salt. Set aside.
  3. In a stand mixer cream butter, sugar and brown sugar until light and fluffy. Beat in eggs, one at a time, then vanilla. Mix until smooth.
  4. Gradually add in flour mixture until just combined.
  5. Remove bowl from mixture and fold in chocolate and peanut butter chips.
  6. Drop rounded teaspoonfuls onto cookie sheet and bake for 8-10 minutes or until edges are golden.
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Recipe slightly adapted from bag of Guittard Chocolate Chips.

Chocolate Chip and Peanut Butter Chip Cookie!

 

The kids loved the cookies and I hope every time they eat one they are reminded how much mom loves them.  I have plenty to keep me busy while they are gone, with a 1 year old, a 3 year old and a very precocious 5 year old princess-in-training.

But I sure will miss my babies.

So if someone can send me a large shipment of cheap wine and romantic comedies that would be great.  This is going to be a long week!

I Am Baker

peanut butter cookies

This classic cookie is always a treat for kids and adults alike!

Perfect peanut butter cookies!

 

I discovered this recipe on allrecipes.com, where it is called “best ever peanut butter cookies ever” and has over 700 reviews.

I think it is named appropriately!

One thing I found interesting is the fact that these cookies do not contain any flour.  I am slightly addicted to gluten and never thought I could get a thick cookie with a great crumb without it… but I was wrong!

The only changes I made were to halve the recipe (that is like the first time I have ever said that, so weird) added brown sugar and increased the vanilla.  I love vanilla!  So basically I am sticking to the original recipe and am thankful to the creator.

And the Creator. Can I get an Amen?

Perfect peanut butter cookies!

 

As much as I want to personalize things and make them my own, this is one cookie that I am not willing to mess with. I absolutely adore the iconic criss cross pattern and wouldn’t change it for a million billion dollars.

Ok, ok, so I would probably change it for like $20 but whatever.

best ever peanut butter cookies

Ingredients

  • 1 cup peanut butter (I use chunky)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets.
  2. In a medium bowl, all all ingredients and stir together until smooth.
  3. Roll into 1 inch balls and place 2 inches apart onto the prepared cookie sheets. Flatten each ball with a fork, making a criss-cross pattern.
  4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Perfect peanut butter cookies!

 

Be sure to head on over to my Butterscotch Peanut Butter Marshmallow Dessert Pizza where I also used this recipe!

I Am Baker

peanut butter marshmallow butterscotch pizza

This dessert pizza is amazing.

If you only ever make one thing from my blog ever… please let it be this.

Peanut Butter Marshmallow Butterscotch Dessert Pizza!

My first bite of this sweet (oh so sweet) pizza was bliss.  Pure bliss.

I had visions of world peace.  Kids getting along.  Hour long pedicures.  Laundry done.  Basically everything was right in the world for just a moment.

Peanut Butter Marshmallow Butterscotch Dessert Pizza!

 

That right there is a dessert pizza.

And it is amazing.  The flavor combination is based off of this Butterscotch Peanut Butter Cake I made.  (That cake is amazing as well!!)

Peanut Butter Marshmallow Butterscotch Dessert Pizza!

 

It is a layer of peanut butter cookie, marshmallows, then my super special unique peanut butter and butterscotch sauce.

The sauce.

It’s magical.

Maybe even has healing powers.

Or the ability to turn crappy days into fantastic days.  I don’t know for certain, but I am willing to test it out as much as possible.

Peanut Butter Marshmallow Butterscotch Dessert Pizza!

 

I think the real testimony was my husband.  I asked him what he thought and he said,

“That is probably one of the best desserts I have ever had in my life.”

(unlike me, he is not prone to exaggeration, so this was a big statement.)

He then went on to say, “I don’t even like marshmallow.  Or peanut butter desserts.  But there is something about this that once all together, is very good.”

I am sure he meant to say AMAZING, AWESOME, FANTASTIC, PHENOMENAL.  Also, did you know he doesn’t use exclamation marks with wild abandon like I do?!?!

Men.

peanut butter marshmallow butterscotch pizza

Ingredients

    Peanut Butter Cookie Crust
  • 1 cup peanut butter (creamy or crunch is fine)
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • pinch salt
  • 2-3 cups miniature marshmallows
  • Peanut Butter Sauce
  • 1/2 cup peanut butter (I use chunky)
  • 1 stick butter (1/2 cup)
  • 1/2 cup butterscotch chips

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Place a piece of parchment paper on a 12-inch round pizza pan.
  2. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the egg then stir in the baking soda, vanilla and salt.
  3. Place mixture on parchment paper. Get out another piece of parchment and lay on top. With a rolling pin, flatten out peanut butter dough to fit the 12-inch pizza pan. Remove top piece of parchment paper.
  4. Bake for 8-10 minutes or until the center does not look wet. (Slightly underdone is ok, as you will be placing it back into the oven.)
  5. In a medium saucepan, melt butter and peanut butter over medium low heat. Once they are fully melted and combined, add in butterscotch chips. Remove from heat and stir continually until mostly melted. There will be chunks in the bottom of the pan, this is ok. Set aside.
  6. Remove peanut butter crust from oven and immediately place mini marshmallows evenly over the crust.
  7. Turn oven to broil then put the crust with marshmallows back into oven. Watch closely and remove after about 1 minute, or right when the marshmallows start to turn golden.
  8. Pour sauce over marshmallows.
  9. Pizza can be served immediately. (Best served warm or at room temperature)
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I spent quite a bit of time finding the perfect peanut butter cookie crust.  I ultimately went with a recipe that does not utilize flour, and find that the texture and consistency perfectly compliment the pizza.

Peanut Butter Marshmallow Butterscotch Dessert Pizza!

 

This entire dessert pizza took less than 30 minutes to prepare, bake and eat.  Er… ah… um, to prepare and bake.  It’s actually more like 15 minutes.

Peanut Butter Marshmallow Butterscotch Dessert Pizza!

I don’t even need to tell you to “Enjoy!”.  I already know you will.

I Am Baker

BEST Ever Chocolate Chocolate Chip Cookies

There is a reason I can say that.  These cookies are adapted from the New York Times BEST Chocolate Chip Cookie recipe.  With a few simple modifications, the recipe turned into a Chocolate Chocolate Chip Cookie!

New York Times rated Best Chocolate Chocolate Chip Cookie!

Well, its actually a chocolate, chocolate, white chocolate chip cookie, but that is just a bit redundant don’t you think?

To which my husband would say, “No.  It is an accurate representation of the ingredients, redundant is excessive use of, or not useful.”

To which I say, “Shut up.  No cookies for you.”

Then he takes one anyway and smacks me on the behind.

Then I punch him in the arm.

The end.

Chocolate Chocolate Chip Cookies!

Chocolate Chocolate Chip Cookies

Ingredients

  • 1 cup (6 ounces) good quality semi-sweet chocolate, chopped finely
  • 2 tablespoons butter
  • 2 cups cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 heaping cup (8 ounces) granulated
  • sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate, chopped (chips are fine)
  • 1 cup white chocolate chips

Instructions

  1. Place 1 cup semi-sweet chocolate finely chopped (or chips) in microwave safe measuring cup and add in 2 tablespoons butter. Heat for 45 seconds, then remove and stir. If chocolate is not all melted, return to microwave for 10 second increments until fully melted.
  2. Sift flours, baking soda, baking powder and salt into a bowl and set aside.
  3. Using a mixer with a paddle attachment, cream room temperature butter and sugars until light and fluffy – about 5 minutes. Add eggs one at a time.
  4. Slowly add in melted (and slightly cooled) chocolate and vanilla.
  5. With mixer on low speed, add dry ingredients slowly, mixing until just combined. Fold in chocolate chips.
  6. Refrigerate dough for 24-36 hours. (Do not skip this step!)
  7. When ready to bake, preheat oven to 350. (325 convection)
  8. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes. Do not over bake. Slightly gooey centers is the best way to eat!
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Chocolate Chocolate Chip Cookie!

We loved all the different layers of flavor in these cookies.

One thing I recommend:  DO NOT SKIP THE REFRIGERATION TIME!  I know it adds a day to the process, but it is worth it.  Also, the dough is yummy so you can snack on that if you are insanely patient like me.

Don’t skip the salt either.  It really makes a difference.

Chocolate Chocolate Chip Cookies based on the NYTimes Best Recipe!

 

Hope you enjoy these!

I Am Baker

Cherry Cheesecake with Oreos and Chocolate Chip Cookie

You may have noticed.

I know I have.

Cherry Cheesecake with Oreos and Chocolate Chip Cookie!

 

My blog has turned into a den of gluttony.  A shameful place to gorge on insane amounts of calories.  A sinful stuff fest.  Can it be stuffed into something?  Then I will do it.

I feel as if I need to share a behind the scenes with you.

I have been baking like CRAZY.  Cake after cake after cake.  Most of these cakes are for jobs or editorial images only so I haven’t been able to share on my blog.

And after a long week of intricate designs and complicated recipes and cake…

Cherry Cheesecake with Oreos and Chocolate Chip Cookie!

 

I just want to indulge.  I want mindless.  I want stuff stuffed into intimate cheesecake crevices.  I want to ignore calories and complicated instructions.

Cheesecake.  Oreo.  Cookie dough.  Can of cherry stuff.

Yum.

Cherry Cheesecake with Oreos and Chocolate Chip Cookie!

 

Cherry Cheesecake with Oreos and Chocolate Chip Cookie

Ingredients

  • 1 6-ounce package of Oreo premade pie crust
  • 2 tablespoons melted butter
  • 13-14 Oreos (I used the vanilla and chocolate variety)
  • 1 36-ounce container Nestle cookie dough
  • 2 8-ounce packages cream cheese (room temperature)
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 21-ounce can cherry topping

Instructions

  1. Melt butter and in a medium bowl, combine with Oreo crumbs. Press into a well prepared 7-inch springform pan and create a bottom crust.
  2. Press Oreos into crust, vanilla side down.
  3. Scoop out mini balls of cookie dough and press onto each individual cookie.
  4. Prepare Cheesecake:
  5. Place cream cheese in stand mixer and mix for 30 seconds to a minute on medium-high speed. You want to cream cheese to be creamy in texture.
  6. Add in sugar and then eggs, one at a time. Scrape bowl with spatula and mix for about 30 more seconds on medium, until all ingredients are fully incorporated.
  7. Pour cheesecake mixture into pan with Oreos and bake for 35-45 minutes at 350 degrees. (I baked for 40 minutes at 325 degrees in my convection oven.)
  8. Chill for two hours before serving.
  9. When ready to serve, pour cherries over cheesecake.
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Cherry Cheesecake with Oreo and Chocolate Chip Cookie!

 

As you can see, I opted for easy.  Store bought pre-made ingredients.  I also chose to only put the cookie dough over each cookie, instead of making it a whole layer.  Since we are big cheesecake fans here, it just made more sense.

And don’t look to close at the picture above or you will see it PRE Oreo crust layer.  I went back and removed all the cookies and added that.  Seeing as the cheesecake would seep all the way to the bottom, I needed a delicious place for it to land!

Cherry Cheesecake with Oreo and Chocolate Chip Cookie!

 

This dessert was completely inspired by these Chocolate Chip Oreo Filled Cheesecakes by Lauren’s Latest.

 

 

I Am Baker

rustic blueberry tart with white chocolate

Blueberries are IT for me.  Sitting down and eating a pint is no big deal.  Sharing is a no-no.  And finding new ways to incorporate them into baking is a must.

rustic blueberry tart

 

So this is a very simple and dumbed down version of a classic tart.  I removed it from the constraints of a traditional tart pan.  I added more sugar than necessary to the blueberry sauce and I melted white chocolate on top.

And it was wonderful.

rustic blueberry tart

 

rustic blueberry tart

Ingredients

    Tart
  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioner’s sugar
  • 1/4 teaspoon salt
  • 1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) cold unsalted butter, cut into small pieces
  • 1 large egg
  • Egg Mixture
  • 1 egg
  • 1 tsp cinnamon
  • Blueberry Sauce
  • 2 cups blueberries (frozen works fine)
  • 1 cup heavy cream
  • 2 tsp lemon juice
  • 1/4 cup powder sugar
  • 2 tsp cornstarch
  • 4 ounces white chocolate, roughly chopped

Instructions

  1. Pulse the flour, sugar and salt together in the bowl of a food processor.
  2. Drop in the pieces of butter into the processor and pulse until the butter is coarsely cut in. (small pieces)
  3. Gentle mix the yolk then slowly add into the food processor on low.
  4. Once the egg has been added, pulse for 10 second increments until the dough starts to pull together and clumps.
  5. Remove dough from processor and place on a parchment lined cookie sheet. Using your hands, gently start to press the down down and out. (Not tearing) You are trying to spread the dough over the pan and a rustic oval. Once the dough is mostly flat, take a fork and pierce the dough about every inch or so. (Covering entire tart)
  6. Place dough in 350 degree oven for 10 minutes.
  7. For Blueberry Sauce
  8. Place all ingredients in a sauce pan and stir over medium-low heat. Allow the corn starch to work and thicken the sauce. Once the sauce starts to thicken, remove from heat. (About 10 minutes)
  9. After the tart has baked for 10 minutes at 350 degrees, you will then remove it and generously brush entire tart with egg mixture (one egg and cinnamon in a small bowl beaten until combined).
  10. Pour blueberry sauce over tart and allow it to get right to the edges. Place tart back into oven for 8 minutes. (This is where the indention and groves your fingers made in the dough help, as they are natural divets for the sauce to sink into)
  11. Remove tart and sprinkle white chocolate over the top, then place back in over for about five minutes, or until the chocolate is melted.
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Tart recipe heavily inspired by “the great unshrinkable tart” by smitten kitchen.  Blueberry sauce recipe adapted from this Blueberry Tart from Chow Hound.

rustic blueberry tart

 

I have made this three times in the last two weeks and enjoyed it more every time.  I also played around with the blueberry sauce, adding more of this and less of that.  Less lemon, more sugar.  No sugar, add lemon zest.  You seriously cant go wrong with the sauce, just as long as you have those luscious blueberries in there you will be set.  And feel free to add dark chocolate as well… I am a huge fan of dark chocolate and blueberries!

 

I Am Baker

Red Velvet Rose Sandwich Cookies

A while back I posted some Neapolitan Spritz Cookies.  I love the cookie so much that I just knew I had to make it for another special occasion!

Red Velvet Rose Cookie

This recipe is one that I am really, really happy with as well.  Its almost like a red velvet brownie, only in cookie form.

Pair it with a marshmallow buttercream and it’s basically ‘heaven’ in cookie form.

Red Velvet Rose Cookie

Here are a few tips and tricks:

Use a small piping bag.  I actually used the 8-inch bag fitted with the 1M tip and the smaller about of dough made piping easier.

Let your dough be at room temperature.  Do not chill!  The heat from your hands is good.

Pipe your roses onto parchment paper.  I have tried chilling the dough (placing the piped rosette’s into the freezer) before baking and that didnt seem to make any difference in wether the rose kept its shape or not.  The roses that you see above are very relaxed, or a bit more spread out from the baking process.

After you have piped the rose (and using a clean hand) just slightly press the “end” of the rose in.  (The tail part that may not look so pretty.)  Just press it in slightly so that the rosette looks uniform.

Red Velvet Rose Cookie

Red Velvet Rose Cookies

Ingredients

  • 2/3 cup shortening
  • 1 3/4 cups white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup buttermilk
  • 1 tsp red gel food coloring
  • 2 cups AP flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt

Instructions

  1. Heat oven to 350 degrees.
  2. In a stand mixer, cream together shortening and sugar.
  3. Once fully combined, add in eggs, one at a time on medium low speed.
  4. Turn mixer to low and add in vanilla, buttermilk and food coloring. In a separate bowl, whisk together flour, cocoa and salt.
  5. With mixer on low, add dry ingredients into the wet ingredients.
  6. You may need to add more buttermilk if your dough is still a bit dry. (You may add up to 1/4 cup more if needed. Do not add more than 1/4 cup.)
  7. Using very small amounts, place dough into a piping bag fitted with a 1M (or 2D) tip. Pipe out individual rosettes onto a parchment lined baking sheet.
  8. Bake for 6-8 minutes. Dough will still appear to be a bit "wet" looking when the cookies are done, and this is ok. Allow cookie to cool to room temperature.
  9. To make cookie sandwich's, place about 1 tbsp on marshmallow buttercream on bottom of cookie, them place another cookie on top and press gently.
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Red Velvet Rose Cookie

Not only is the cookie pretty, but its pretty darn delicious.

You can use most any frosting for the filling… chocolate buttercream would be especially delightful.  Or maybe even just a basic buttercream.  Or how about cream cheese?  You really cant go wrong!

I Am Baker

Red Velvet Peanut Butter Blossoms

I grew up with a very basic peanut butter blossom recipe. It had a star shaped chocolate piece on top instead of the Hershey’s kiss.  They tasted the same, but there is something about seeing that simple star chocolate piece atop the light peanut butter cookie that makes my heart smile.

There was always a platter of homemade peanut butter blossoms, homemade peanut butter cups and sugar cookies in our house during the holidays.

Red Velvet Peanut Butter Blossoms #baking #cookies #christmas

My mom would get together with her friends and have Christmas baking marathons.  As the youngest kid I would often tag along, book in tow, and find a sweet spot to get lost on an adventure with Nancy Drew.  (Giving my dad, the only man in the house, a much deserved break from all the estrogen!)  At that age I had no desire to bake anything.  Ever.

During chapter breaks (I was an avid reader in my youth) I would make my way to the kitchen and grab a cookie.   My mom and her friend always knew I was there, but they would conveniently turn their backs just long enough for me to sneak a delectable bite.

Red Velvet Peanut Butter Blossoms #baking #cookies #christmas

After the long day baking they would pack up our share of treats and we would head home.  My mom always made sure some was set aside to donate, to bring to a family in need, or for a friend who needed a pick-me-up.

She was wise to instill that in me… that desire to spread joy and love to others.  (Especially through food!)  And I am so thankful to her for her acts of generosity and caring.

Red Velvet Peanut Butter Blossoms #baking #Christmas #cookies

One of the gifts I hope to share with you all is not only a recipe or a decorating technique, but being able to create a sweet memory with a loved one.  In the end, thats what is real important right?

Red Velvet Peanut Butter Blossoms

Ingredients

  • 1 bag Hershey's Kisses
  • 1/2 cup (1 stick) butter, room temperature
  • 3/4 cup creamy peanut butter
  • 1 1/3 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 2 teaspoons vanilla
  • 1 teaspoon red gel food coloring
  • 3 tablespoons unsweetened cocoa
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • pinch salt
  • 1/4 cup red sanding sugar

Instructions

  1. Heat oven to 375
  2. Beat butter, peanut butter, and sugar in stand mixer for about 2 minutes on medium speed. Turn mixer to low and add in egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium high and blend until light and fluffy.
  3. In a separate bowl sift cocoa, flour, baking soda and salt. With mixer on slow add flour mixture to sugar mixture and beat until just combined.
  4. Remove mixer bowl from stand. Shape dough into 1 inch balls. Pour red sanding sugar onto small plate or bowl. Roll dough ball in sanding sugar and place on prepared cookie sheet about 2 inches apart.
  5. Bake for 8 to 10 minutes.
  6. While baking unwrap Hershey's Kisses. Once cookies are done baking, remove from oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around edges.
  7. Allow cookies to cool to room temperature.
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Adapted from nycityeats.com

I think what made these cookies so special was not only the extra cocoa richness, but the red sanding sugar.  It really made the cookies sparkle and shine and my kids couldn’t stop talking about them!

I found the red sanding sugar at my local grocery store, but McCormick has a recipe if you want to make your own.

Red Velvet Peanut Butter Blossoms #cookies #redvelvet #christmas

I am hoping to create some fun baking traditions in my family and know these will be a part of it!  Do you have any holiday time baking traditions?

I Am Baker

Red Velvet Cookie Sandwich’s with Brown Butter Cream Cheese Frosting

We have discussed my new obsession with brown butter right?  I truly had no idea of its magical powers.  I want to say, “Why didn’t someone tell me?”

But you all did tell me, over and over again, I was just too stubborn (I daresay even lazy?) to listen.

Red Velvet Sandwich Cookies with Brown Butter Cream Cheese #cookies #Christmas

I have made these Red Velvet cookies before, they are good.  (I am still on the hunt for a good from-scratch red velvet cookie recipe, if you know of one feel free to share!)

But the real star of this show is the Brown Butter Cream Cheese Frosting.  After I made Brown Butter Buttercream a few folks commented that they had used brown butter with cream cheese and liked it.

Thats pretty much all the encouragement I needed.

Red Velvet Sandwich Cookies with Brown Butter Cream Cheese #cookies #Christmas

Brown Butter Cream Cheese Frosting

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 8oz cream cheese (1 package) at room temperature
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract (use a good quality)

Instructions

  1. In a stainless steal or light colored ceramic saucepan, melt 1/2 cup (1 stick) butter over medium heat. (You will want to be able to see the color changing in the butter.)
  2. As the milk solids in the butter will start to foam, gently stir the butter.
  3. The milk solids will subside then start to brown. You should start to smell the aromatic nutty flavors. (this takes anywhere from 5-10 minutes over medium heat. It can take 15 minutes over medium low heat)
  4. Remove butter from heat and set aside to cool. If you have any small brown bits that is ok, but if there are any burnt bits you will want to strain the butter in cheesecloth.
  5. Place plastic wrap in a bowl and pour room temperature butter into bowl.
  6. Set butter in fridge until solid. (about 3 hours)
  7. Remove butter from fridge and allow it to come to room temperature. (about 2 hours) Do not microwave.
  8. If you have any burnt bits you can remove them at this time; simply scrape away.
  9. Place all ingredients in stand mixer and start on lowest setting. After 30 seconds increase to medium speed and blend until you reach desired consistency. (It's really creamy and delicious after about 2 minutes)
  10. You can store this in the fridge for three weeks, but be sure to allow it to come to room temperature before using.
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Brown Butter Cream Cheese #frosting

Now, the process of making brown butter for frostings is not quick.  It takes about 5 hours from beginning to end, including cooling time.  Normally I am all about QUICK and EASY, but in this case slow and paying-close-attention-to-detail is really worth it.

Brown Butter Cream Cheese #frosting

When I make brown butter for frostings I heat the butter, chill the butter in the fridge, then allow the butter to come to room temperature.  Why not just cool it to room temp?  Because there is one extra little step in there…

Brown Butter Cream Cheese #frosting

If you do not strain the butter when its hot (which I have never done) then once its chilled the darker sediments will fall to the bottom.  While these don’t taste bad in any other use of brown butter (over veggies, meats, basically all savory applications) I like to remove it for frosting.  And I like re moved it when the butter is slightly chilled.

So just take a knife and cut that extra dark section off the bottom.  Its ok to not remove every single speck of it… I love the look of the little bits peppered throughout the frosting.  Just cut off the majority of it and discard.

Red Velvet Sandwich Cookies with Brown Butter Cream Cheese #cookies #Christmas

This frosting is amazing.  I won’t even pull up my thesauruses and find a better word because there isn’t.

Amazing.

The end.

I Am Baker

Red Velvet Melting Snowman Cookies

If you have read my blog for awhile now you know that I am very, very serious about two things.

1. Honesty and Integrity in blogging… always crediting the source when you use someone else’s idea.

2. Sugar.

Red Velvet and Cream Cheese Melting Snowman Cookies #cookies #christmas #redvelvet #creamcheese

These cookie were inspired by the amazing Meaghan from The Decorated Cookie.  She created the Original Melting Snowman cookies five years ago and she is a genius.  I have admired her cookies and tutorials for years and feel lucky to know someone who is SO creative!  Her idea has been copied so many times its hard to keep track.  Its my hope that everyone would know where the brilliant idea began!

While the snowman part of this cookie was inspired by Meaghan, the flavor was all about winter.  I wanted to make a cookie that was easy and yummy.  I wanted a cookie that would stay delicious for days.  I wanted my kitchen to be cleaned by magic kitchen fairies.

Good thing I got two of my three wishes.

Red Velvet and Cream Cheese Melting Snowman Cookies #cookies #christmas #redvelvet #creamcheese

The cookie was easy.  Its made from a box!  Recipe from Better Crocker.

Red Velvet Cookies

Ingredients

  • 1 box Betty Crocker® devil’s food cake mix
  • 1/2 cup butter, softened
  • 2 eggs, beaten
  • Red Gel Food Coloring

Instructions

  1. Heat oven to 350°F.
  2. Prepare cookie sheets with parchment or silpat.
  3. In stand mixer, add cake mix, butter, and eggs. With mixer on slow, add in red gel food coloring until you reach your desired color. (batter will be very thick).
  4. Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
  5. Bake 8 to 12 minutes or until set.
  6. Allow cookies to cool before frosting.
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I used my favorite Perfect Cream Cheese frosting, only I added in about 1/4 cup of heavy cream.  I wanted the frosting to not hold its shape and just barely start to spill over the sides of the cookies when I frosted them.

Red Velvet Cream Cheese Melting Snowman Cookies #christmas #cookies #redvelvet #creamcheese

The I bought Reese’s Peanut Butter ‘bells’ and cut them in half. I found it best to do that at room temperature.  The snowman’s nose is an orange sprinkle.  His eyes are mini chocolate chips.

Place hat on cookie, drop on the two eyes, then stick his nose on.  I let mine stick outward a bit, but you could also just lay it flat.  You really can’t go wrong!

Be sure to stop by and see The Decorated Cookie’s full tutorial and original cookie.  She has so many great ideas,  I know I could spend hours looking at all her creations.

And as always, if you are opposed to box mix, feel free to substitute your favorite red velvet cookie recipe. :)