Right now, here on the blog (and on about 25 other blogs, too!) there’s a huge event happening: The Ultimate Cookie & Goodies Virtual Party & Giveaway!
You can join in the party by CLICKING HERE! Link up your holiday goodies recipes, holiday printables and even enter to win $350!
It’s a celebration of all the yummy parts of the holidays, so it’s the perfect time to share one of my favorite Christmas recipes: Red Velvet White Chocolate Chip Cookies!
Why I like them:
- They’re so PRETTY!
- The ingredients are not expensive, and the directions are not hard
- It’s easy to make this recipe in bulk
- Everyone else likes them too!
I found this recipe on Pinterest via the lovely Kate at The Small Things Blog several years back, and I’ve been making them at Christmastime ever since!
Here’s what you need:
- 1 box – red velvet cake mix
- 1 cup – all purpose flour
- 2 sticks – butter (softened)
- 1 egg
- 2 cups – white chocolate chips
Assembling the recipe is SO simple – CLICK HERE to see all the instructions!
These really are addicting…I’m totally NOT joking. I’ve already had several people ask me if I’m making them again this year. Well, of course I am! And you should, too!
What is your favorite kind of red velvet dessert? Do you only make all things red velvet around Christmas?
Due to the amount of comments from all of my wonderful readers, it is not always possible for me to respond to each one. However, I absolutely do read them all, and if you’d like to address something specific, or have a question for me, please don’t hesitate to email me at Kristen@theroadtodomestication.com. I will respond to your email as soon as possible! Thank you for visiting the blog!
We celebrated my mother-in-law’s 50th birthday over the weekend, and she wanted Red Velvet Cupcakes. I was happy to comply, because I LOVE making cupcakes, and red velvet ones are so pretty! Thought I’d share my recipe and a few pics with all of you! Oh yeah, the icing was made from scratch, too! (Recipe for that included!)
Red Velvet Cupcakes
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle Red Food Color
2 teaspoons Pure Vanilla Extract
Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
**NOTE** I figured out a while ago that it’s MUCH easier AND QUICKER to frost cupcakes with a pastry bag and a big tip than it is to frost them with a knife. Just sayin’!I also don’t use a HUE amount of frosting on them – I never want to have people scraping icing off because there’s too much, ya know?Vanilla Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons Pure Vanilla Extract
1 (16 ounce) box confectioners’ sugarBeat cream cheese, softened, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.Let me just say that this frosting is probably my most favorite cream cheese frosting ever! It’s not overly cream cheesy, it’s not too sweet, but it’s still very fluffy! Love it!
I, of course, am never satisfied with just one thing, so I used a few different toppings to give an extra dimension to the cupcakes: