Red Velvet White Chocolate Chips Cookies

On the mission to make several new treats this holiday season, this was a new one I attempted. Now, have you ever skipped a few steps in baking. It is usually not a wise decision. This recipes begins with a cake mix. I was not sure I was sold on this but it worked. I adapted the recipe a little to make it work for me. But you will see from my notes below that I would definitely create a different drizzle next time. The cookies were good but did not give me that total red velvet taste I love. I think the cream cheese drizzle would take care of that. If you make that change to the recipe, let me know! (and send a picture.) I also update this recipe once I do too. Enjoy the wonderful smells in your kitchen this season. 
Merry Christmas! -Amanda


                                  Red Velvet White Chocolate Chips Cookies

1 box Red Velvet cake mix (I used Duncan Hines)
1 t baking powder
2 large eggs
1/3 cup + 2 T vegetable oil
1 t vanilla extract
1 cup white chocolate chips (use another 1/2 cup to press in before baking)
1/2 cup powdered sugar
1/4 lb white almond bark

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
Using a mixer, mix together the cake mix and baking powder. In a smaller bowl, whisk the eggs, oil, and vanilla together. Add the egg mixture to the cake mixture and stir to form a dough. This is the tricky part, you must make sure all the cake mix is dissolved and there are no “dry pockets.” The dough will be oily. Gently fold in the chocolate chips.
Drop 9 rounded balls of dough, about 1 1/2 T of dough each, onto prepared baking sheet. Press in a a few more white chocolate chips on top of the cookie dough balls. This is completely for presentation. 
Bake each batch for 9 minutes. Remove from the oven and sprinkle each cookie with confectioners’ sugar. Allow to cool completely on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Melt almond bark in microwave. Stirring every 30 seconds until completely melted. Drizzle melted almond bark over cookies. Allow to dry.

**Now- the next time I make these cookies, I will make a cream cheese drizzle for the cookies.
Something like this:
4 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 t vanilla extract
3 to 4 T milk
Beat cream cheese until very creamy. Beat in powdered sugar. Stir in vanilla. Add 3 tablespoons milk. Totally combine. Add more milk to get desired consistency for drizzling.

Red Velvet Brownies with White Chocolate Frosting

With the day of love right around the corner, it’s time to celebrate by twirling around the kitchen in a pink tutu… or whipping up something for those you love the most.  I inherited a wonderful trait from my mother.  Many of her loving gifts come straight from the kitchen.  She is always willing to prepare our favorites when we come to visit.  Now having my husband and son, I know the special feeling you get when you create a dish of actual love.  Tonight, while Chris was traveling, William and I drooled over these red velvet brownies.  We washed these decadent treats down with a cold glass of milk.  Don’t worry Chris, we saved some for you! – AF

Red Velvet Brownies with White Chocolate Frosting

Don't Drool on Your Keyboard


Red Velvet Brownies
3 T unsweetened cocoa powder
1 oz red food coloring
2 t vanilla extract, divided
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 1/4 cups all-purpose flour
1/4 t salt

White Chocolate Frosting:
1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
1 t vanilla extract
4 oz good-quality white chocolate, melted
1 – 2 T milk or heavy cream

Let’s make the brownies:
In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 t vanilla into a thick paste until no lumps of cocoa remain. Set aside.
In a mixer, beat together the butter and sugar on medium speed until light and fluffy.  Add eggs and remaining 1 t of vanilla, mix well.  Turn off mixer and add in the cocoa mixture.  Continue to mix until blended.  Slowly add in the flour and salt.  Mix on low speed, just until combined.  Scrap the sides of the bowl to make sure there is no remaining flour.  The batter should be a consistent red.
Pour the batter into a buttered and floured pan.  An 8X8 baking pan (regular brownies) or 9X13 baking pan (thinner brownies.)
Bake at 350 degrees for 35 minutes (8X8) or 25 minutes (9X13). Cook until toothpick comes out clean when inserted into the center of the brownies.  Allow brownies to completely cool in the pan on a baking rack about 1 hour.

Let’s make the frosting:
In a mixer, cream butter until soft and fluffy then beat in the vanilla.  With the mixer on low speed, slowly add in powdered sugar small amounts at time.  Add in the melted white chocolate and beat on low speed. With the mixer on low, add in milk 1 tbsp at a time and beat at medium speed until the frosting has reached the consistency you like it.
You have a couple of choices: Frost the brownies in the pan.  Or you can cut the brownies and frost individually.  You can cut the brownies in squares or in shapes.