Red Velvet Chocolate Chip Cookies

posted on April 16 2014

While Chris and his buddies are gaming at the kitchen table, I decided to occupy myself and bake. It is my thing after all smileyPlus I have five taste testers here, so why not?

Red Velvet Chocolate Chip Cookies

Pair these soft and chewy cookies with a glass a milk and your sweet tooth will be satisfied!

YIELD: 20 cookies PREP TIME: 15 minutes COOK TIME: 9-11 minutes

What You'll Need

  • 1 and 1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, room temperature
  • 3/4 cup dark brown sugar*
  • 1/4 cup sugar
  • 1 egg, room temperature
  • 1 tablespoon milk
  • 2 teaspoons vanilla
  • 2 and 1/2 teaspooons red food coloring
  • 1 cup chocolate chip cookies

Directions

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or spray with non-stick spray.

In a medium mixing bowl, combine the flour, cocoa powder baking soda and salt together. Whisk together and set aside.

In the standmixer, beat the butter with the paddle attachment until creamy. Up the speed to medium speed and beat the brown sugar, sugar until combined.

Once combined, beat the egg, milk and vanilla. Be sure to scrap down the sides as needed.

Once mixed, add the red food coloring and beat until combined. With the mixer on low, add in the dry ingredients by 1/4 cup increments until just combined. Fold in the chocolate chips.

Roll the dough into even amounts onto the baking sheet and bake for 9-11 minutes.

*I used dark brown sugar which made the cookies slightly darker than what they would be if you use light brown sugar.

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Vanilla Cupcakes with Nutella Buttercream

posted on April 16 2014

Ever since I've made the Healthy Nutella Surprise Muffins, I've been thinking of different ways to include Nutella in a recipe. The rich, chocolately flavor with a touch of hazelnut goes perfectly with classic buttercream and vanilla cupcakes. For an added bit of chocolate, I topped the cupcakes with shaved bittersweet chocolate.

Chris' office was due for a treat this week, so I sent him in with these and the Brown Sugar Butterscotch Cupcakes. From what I've heard, these have been a hit!

Vanilla Cupcakes with Nutella Buttercream

A classic vanilla cupcake with a sweet buttery Nutella buttercream.

YIELD: 12 cupcakes PREP TIME: 15 minutes COOK TIME: 10 minutes

What You'll Need

VANILLA CUPCAKES

  • 1 and 2/3 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 stick unsalted butter, melted
  • 2 egg whites
  • 1/4 cup plain greek yogurt
  • 3/4 cup milk
  • 2 teaspoons vanilla

NUTELLA BUTTERCREAM

  • 2 sticks unsalted butter, room temperature
  • 4-5 cups powdered sugar
  • 1/4 cup heavy cream**
  • 2 teaspoons vanilla
  • 1/2-1 cup nutella*
  • punch of salt

Directions

VANILLA CUPCAKES

Preheat the oven to 350 degrees and line a cupcake pan with liners or spray with non-stick spray.

In a large mixing bowl, combine the flour, baking powder, baking soda and salt together. Whisk and set aside.

In a medium microwave-safe bowl, melt butter. Whisk in the sugar, stirring vigorously until there are no lumps. The mixture will be gitty.

Whisk in egg, yogurt, milk and vanilla until combined. Slowly pour the wet ingredients into the dry ingredients whisking together until no lumps remain. Batter will be thick.

Divide batter evenly between 12 cupcake liners. Place in the oven and bake for 20 minutes until a toothpick inserted in the center comes out clean. Allow to cool before icing.

NUTELLA BUTTERCREAM FROSTING

In a stand mixer, beat the butter on medium speed until smooth and creamy.

Add powdered sugar, cream, nutella and vanilla with the mixer on low. Increase to high speed and beat for 3-4 minutes.

Add more powdered sugar if too thin, add more heavy cream if too thick. If the frosting is too sweet, add a pinch of salt.

*I added 3/4 cup Nutella, but if you want it less chocolately or more, add as needed.

**This amount will depend on how thick you want the icing.

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Brown Sugar Butterscotch Cupcakes

posted on April 15 2014

Who doesn't love butterscotch? It's so addicting -- it's smooth, rich and buttery, just the way butterscotch should be. I used my basic vanilla cupcake recipe but swapped the granulated sugar out with brown sugar to tie in the butterscotch.

I gave Chris a few options of what cupcakes I should make and before I even finished with giving him the options, he chose these. Great choice Chris! That's why I like youwink.

You can certainly buy butterscotch, but why would you... it's so easy to make. Just like cupcakes, ditch the box mix. There's nothing like homemade.

After these, I'll be whipping together something more things with the leftover butterscotch so check back later this week. Maybe brownies with butterscotch, over banana/granola pancakes? The possibilities are endless.

Don't these look amazing?

Sorry for the terrible lighting, but here's the butterscotch doing it's thing.

Brown Sugar Butterscotch Cupcakes

Super-moist brown sugar cupcakes filled with homemade butterscotch, topped with vanilla buttercream frosting and more butterscotch. Nothing better!

YIELD: 12 cupcakes PREP TIME: 15 minutes COOK TIME: 20 minutes

What You'll Need

BUTTERSCOTCH

  • 1/4 cup unsalted butter
  • 3/4 cup light brown sugar, packed*
  • 3/4 cup heavy cream
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt

BROWN SUGAR CUPCAKES

  • 1 and 2/3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup light brown sugar, packed*
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/4 cup greek yogurt
  • 3/4 cup milk
  • 1 tablespoon vanilla

VANILLA BUTTERCREAM FROSTING

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3-4 cups powdered sugar
  • 1/4 cup heavy cream**
  • 2 and 1/2 teaspoons vanilla
  • pinch of salt

Directions

BUTTERSCOTCH

In a medium sauce pan, turn the stove onto medium heat and melt the butter. Whisk in the brown sugar, then whisk in the heavy cream. Let the mixture bubble and thicken for 5 minutes without stirring. Remove from heat and whisk in the vanilla and salt.

Allow the butterscotch to cool before using.

BROWN SUGAR CUPCAKES

Preheat the oven to 350 degrees and line a cupcake pan with liners or spray with non-stick spray.

In a large mixing bowl, combine the flour, baking powder, baking soda and salt together. Whisk and set aside.

In a medium microwave-safe bowl, melt butter. Whisk in the brown sugar, stirring vigorously until there are no lumps. The mixture will be gitty.

Whisk in egg, yogurt, milk and vanilla until combined. Slowly pour the wet ingredients into the dry ingredients whisking together until no lumps remain. Batter will be thick.

Divide batter evenly between 12 cupcake liners. Place in the oven and bake for 20 minutes until a toothpick inserted in the center comes out clean. Allow to cool before filling or icing.

VANILLA BUTTERCREAM FROSTING

In a stand mixer, beat the butter on medium speed until smooth and creamy.

Add powdered sugar, cream and vanilla with the mixer on low. Increase to high speed and beat for 3-4 minutes.

Add more powdered sugar if too thin, add more heavy cream if too thick. If the frosting is too sweet, add a pinch of salt.

*Brown sugar can be used as a substitute but the cupcakes and butterscotch will come out slightly darker.

**This amount will depend on how thick you want the icing.

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Banana Chocolate Chip Bread

posted on April 15 2014

If you're a banana fan, you'll love this recipe. This banana bread is loaded with bananas -- five to be exact! This is a classic recipe, no surprises.

Remember: no matter what recipe you use, there is no point in whipping together banana bread without using ripe bananas. I can't stress this enough. If you can wait until they are slightly browned, do it, I promise you the bread will come out even better. Why do you think the bread comes out so moist and delicious? smiley

Banana Chocolate Chip Bread

A classic banana bread recipe, you won't regreat making this recipe!

YIELD: 1 loaf PREP TIME: 15 minutes COOK TIME: 1 hour

What You'll Need

  • 5 large ripe bananas, mashed
  • 3/4 cup sugar
  • 3/4 cup vegetable oil
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup walnuts, chopped (optional)
  • 3/4 cup chocolate chips

Directions

Preheat the oven to 350 degrees. Spray a loaf pan with non-stick spray.

Peel 5 bananas and place into a large mixing bowl. Mash with a fork or a potato masher -- be sure to leave chunks.

In a medium mixing bowl, combine the dry ingredients -- flour, baking soda, baking powder and salt. Whisk together and set aside.

Add the rest of the wet ingredients to the bananas -- vegetable oil, sugar and vanilla. Mix together. Add eggs and mix together

Once combined, add the dry ingredients 1/4 cup increments at a time. Mix together until combined -- don't over mix.

Fold in copped walnuts and chocolate chips.

Pour the batter into the loaf pan. Place in the oven for 55 minutes to an hour -- checking around 55 minutes. A toothpick will come out clean when inserted into the center of the loaf when done.

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FEATURE FRIDAY: Butterlust

posted on April 11 2014

It's already time for the next Feature Friday! I'm so excited to have Katie from Butterlust post this week. If you have a sweet tooth, be sure to check out her blog!

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Tell everyone about yourself and your blog.

Hi there! I'm Katie, the baker/writer/photographer behind Butterlust. The name Butterlust is actually a play on the word wanderlust, because I want my blog to reflect my combined love for baking and travel. While I wish I had more travel experience to share, I'm a 20-something year old on a budget so Butterlust has become a place where I primarily share dessert recipes (all the butter!), peppered with some travel when I'm lucky enough to get away.

Why do you cook/bake? Where does your love for it come from?

In the most basic sense, I bake & cook (yes, I cook too!) because I love food.  The produce department at Whole Foods is my happy place, I get giddy at the smell of a cake baking in the oven and looks on people’s faces when they find...

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