Monday, March 21, 2011
Red Velvet Cake Batter, Wine, and The Dukan Diet
The Dukan Diet by Kate O'Brien - 3.99 in eBook form .
Red Velvet Cake Batter - the recipe comes from A Tender Crumb (seriously, go take a look. The pictures of the red velvet cake ice cream cookies are fking works of ART!!! and will make you want to lick your computer screen). Sadly, I found this is the best tasting cake batter EVER (if you like to eat cake batter...nothing, nothing will EVER top this!), but when it came to the cookies, they just didn't work out for me. Instead, I bake what I don't eat in a mini bundt pan and either frost them with cream cheese icing or top with ice cream. But who knows, maybe you'll have better luck than I did...either way, the batter is freaking fabulous to eat on its own.
Red Velvet Cookies
adapted from Every Day w. Rachel Ray
makes approx 20 cookies for 10 ice cream sandwiches
1 1/4 cups flour
1 1/2 tbsn unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsn salt
5 tbsp unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 tbsn red food coloring
1 1/2 tsp pure vanilla extract
1/2 cup buttermilk
1. Preheat the oven to 350°. Line a baking sheet with parchment paper. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
2. Using a mixer, beat butter with the granulated sugar until fluffy, 3 minutes. Beat in the egg, food coloring and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk until smooth.
3. Place 1/4-cup scoops of batter 2 inches apart on the prepared baking sheet; spread out. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool.