Red Velvet Cookies

 3⅓ cups flour

½ cup unsweetened cocoa powder

2 tsp. baking soda

1 tsp. salt

1 cup butter

1⅓ cup light brown sugar 

½ cup sugar

2 large eggs

2 Tbsp. milk 

2 tsp. vanilla extract

6 tsp. liquid red food coloring or as desired

2 cups white chocolate chips 

 

In a large bowl, add the flour, cocoa powder, baking soda, and salt; whisk to combine the dry ingredients; set aside.

In the bowl of a stand mixer, add the butter, and beat on high speed for 1 minute; stop to scrape down the sides of the bowl.

Add the sugars and beat for 1 minute.

Add the egg, milk, vanilla, and beat for 1 to 2 minutes; stop to scrape down the sides of the bowl.

Slowly add the dry ingredients, little by little, beating to incorporate them as you go, until you've added everything and a smooth dough forms; don't overmix.

Add the food color; beat carefully to incorporate, taking care that it doesn't splatter up on you because it stains everything in its presence.

Add the white chocolate chips and mix to incorporate.

Form dough balls and place them on a tray to chill for up to 48 hours.

Preheat the oven to 350° and line baking sheets with parchment.

Bake for about 10-13 minutes, or just until the edges are beginning to set, even if the centers look undone because the cookies will firm up as they cool. Allow them to sit on the baking sheets and firm. up for about 10 minutes, or until they're cool enough to transfer to a wire rack to cool completely.

 This recipe can be found here.

Peanut Butter Sheet Cake with Chcolate Icing

 

 

2 cups Flour

2 cups Sugar

1/4 tsp. Salt

1/2 cup creamy peanut butter

2 sticks Butter

1 cup Boiling Water

1/2 cup Buttermilk

2 whole Beaten Eggs

1 tsp. Baking Soda

1 tsp. Vanilla

FOR FROSTING:

1 3/4 stick Butter

4 Tbsp. (heaping) Cocoa

6 Tbsp. Milk

1 tsp. Vanilla

1 lb. (minus 1/2 Cup) Powdered Sugar

 

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add peanut butter. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off the heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into peanut butter/flour mixture until combined. Pour into sheet cake pan  (I use an 18x13 sheet cake pan)  and bake at 350° for 20 minutes.

While the cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off the heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best peanut butter sheet cake. Ever.

This recipe can be found here.

Peanut Butter Chip Chocolate Cookies

 

1½ cups white sugar

1 cup butter

2 large eggs

2 tsp. vanilla extract

2 cups flour

⅔ cup unsweetened cocoa powder

¾ tsp. baking soda

½ tsp. salt

2 cups peanut butter chips

 

Preheat the oven to 350°. Grease or line cookie sheets.

Beat sugar and butter with an electric mixer in a large bowl until smooth and fluffy. Beat the first egg into butter mixture. Beat in the second egg along with vanilla extract.

Combine flour, cocoa, baking soda, and salt in a separate bowl; stir into creamed mixture until just combined. Fold in peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.

Bake in the preheated oven until edges are set, 8 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

This recipe can be found here.