Red Velvet Sugar Cookies

I made red velvet sugar cookies with a cream cheese frosting (recipe from Wednesday, it was so incredibly easy and enjoyable. This post is going to be short because it’s super similar to my red velvet gooey butter cookies. This was fun, I didn’t make a huge mess, and they were different enough from the gooey butter cookies that people could notice. The vote was all for the gooey butter cookies, but not by a landslide, it was more of a 45:55 ratio. I don’t care if there is a smaller ratio that I can use for that, I wanted it to add up to 100. IMG_0932

This recipe is super similar to the gooey butter cookies, main difference? In the sugar cookies you use cake flour. The best part of this recipe was the fact that I didn’t feel like I was going to break my mixer! Very excited about that. After mixing up these cuties you let them sit in the refrigerator for a minimum of two hours, I may have let them sit for about 8 hours, but they still came out as cookies. Win, win!

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Red Velvet Gooey Butter Cookies

Let’s just start with that name, how wonderful do these cookies sound? I am not only a lover of eggnog, as noted in my post from yesterday, I am also a lover of red velvet anything. I have learned that a few of my friends fall into this category as well, so they’ll be partaking in these cookies as soon as they’re done. (I am writing this post while I wait for the two hour refrigeration part of the recipe is over, it’ll make more sense when I explain the recipe and post pictures, all of the fun stuff!). Moral of this paragraph: red velvet is wonderful and you’ll be seeing quite a few posts involving the name. This recipe comes from’s delicious Red Velvet Gooey Butter Cookies post.

The only ingredient I didn’t have for this recipe was red food coloring, picked some up and voila here we are! I thank food coloring for the blood like stain that is now covering my thumb. To start off, there are two bowls: dry ingredients in one, wet ingredients in the other. The wet ingredients bowl was fun,IMG_0877 the recipe calls for 4 tablespoons of butter, which I have! Except that I only had one tablespoons worth defrosted. I keep butter in my freezer like everyone else because the price of butter is just as ridiculous as the price of gas, and as an amateur baker I have found that you use a lot of butter in the kitchen. With this new found information, I took the butter out of my freezer and let it sit out on my counter for about a half hour. After that everything went perfectly! You mix 8 ounces of cream cheese with 4 tablespoons of butter until it’s smooth, I assume that smooth meant until they were completely combined and looked like whipped cream cheese. If I’m wrong, oh well, the cookies are still mixed. Once those two ingredients are a smooth consistency it’s time to add 1 large egg and 1 tablespoon of red food coloring. I wasn’t expecting the mix to turn red so quickly, it made me really happy. I mixed these together for about, I have no idea – everything was mixed though.

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Eggnog Snicker Doodles

IMG_0867I, like many others, adore eggnog. It is very true that people either love or hate eggnog. I happen to be someone who loves eggnog – I say that even though I haven’t had eggnog in about five years. I used to drink it until I was sick, that might sound horrible but it’s a wonderful memory that I take pride in. Since I happen to fall into the eggnog lovers’ annonymous category it seems fitting to make a really cool Eggnog Snickerdoodles recipe I found on (side note: Their recipes are amazing). Let’s get this recipe going!

I surprisingly followed these directions absolutely perfectly. I read and reread and then checked some more, strictly from the fear of missing an ingredient or direction. First things first, putting the drymix together! All the usual staples in baked goods: flour, cream of tartar (still don’t know what the hell that IMG_0851is), baking soda, cinnamon, nutmeg, and salt. After whisking this mixture for the stated 20 seconds, I put it aside. Far, far away. It wasn’t even on the table when I put the wet mixture together. Again, paranoid. Next is to blend 1/2 a cup of unsalted butter, softened, 1/2 a cup of all-vegetable shortening, 1 cup of granulated sugar, and 1/2 a cup of packed light brown sugar. After everything is in a mixing bowl it’s time to actually mix it up, “until creamy.” I wasn’t sure what it meant when it said creamy, but I quickly found out. The mix almost feels like peanut butter, which was really cool to me. You then add eggs, vanilla extract, and rum extract (I used imitation rum extract because that was all I could find at Stop & Shop). The mixture went from smelling pretty delicious to basically making me want to throw it down my throat.

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Sugar Cookies and Pumpkin Pie

Today I really wanted to bake up some amazing Christmas sugar cookies. I have a ton of cookie cutters in the most adorable shapes, none of them have been put to use though and that made me sad when I thought about it last night. I wanted to put these bad boys to good use and bring a sparkle to the eyes of those around me, because.. Who doesn’t love a freaking sugar cookie in the shape of a Christmas tree. Side note: I swear very heavily in real life, it’s quite difficult to not constantly swear when I’m writing about things. While I was going for my undergrad there were a few essays that I swore in, and passed. End side note: I attempted sugar cookies today. Attempted is the key word. I did not succeed in this recipe. “Who the hell messes up sugar cookies?” You ask, this little lady does. I took this dessert from Alton Brown’s recipe on – thanks for nothing Alton! I totally take that back, I am completely at fault for this mistake. I have found that if there is anyone else in my kitchen when I am baking, unless it’s my mother and we are baking together, I forget how to read and skip steps or don’t pay enough attention to what I’m doing. This always ends up in a fury of swearing at myself or, in this case, at innocent sugar and flour.


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No-bake Chocolate Peanut Butter Pretzel Cookies

I made this dessert as soon as I got up this morning. I woke up in a wonderful mood and felt the need to jump into the kitchen! I am so happy that I did because making these was very fun. I am also happy to report that I am fully caught up on my back tracking of recipes, every dessert that I have made has a blog post up. In other baking news, everyone adored the chocolate covered pretzels from yesterday! They went very quickly, absolutely none left. Having people enjoy my desserts is one of the best feelings I’ve ever had, this is truly making me happy. I get to wake up and know there will always be something that will be calming and fun during my day.

IMG_0709Today was No-bake Chocolate Peanut Butter Pretzel Cookies. I get most of my recipes from Tumblr blogs I follow – I had apparently not emailed this recipe to myself when I found it this morning and just ended up having to search through my Tumblr feed for abour ten minutes to find it again. The time it took to find it gave me a little bit of anxiety due to doubting I would find it again. That thought is silly though since it would be weird for someone to take down their post, especially a dessert post! The search was worth it though, not posting a link to this wonderful recipe would have been 1. wrong on my end and 2. unfortunate for you guys because it’s obvious that everyone needs these cookies in their life. It also helps to have the recipe in front of me when explaining what the hell it is that I did in my kitchen.

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Cookies and Cream Cupcakes

First off, this post is going to have A LOT of pictures. I took a bunch because I thought it was important to document how cool this recipe was in every stage. On top of that idea though, I don’t really have any pictures of combining the dry and wet mixes.

For this post I made CookingClassy’s Cookies and Cream Cupcakes! This post is also late – I baked these on the 8th and am now just posting this, sorry guyIMG_0572s! I would say it was worth the wait because the people who have tried have loved it. Apparently one is still talking about how good they were. Were being the important word there, they went fast. I don’t blame my taste testers though, if I ate any of my desserts this would be the one I would pound down. These cupcakes, like everything else I’ve made, smelled better than anything in the world.

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