Lovin' From the Oven

Day 10: Red Velvet Whoopie Pies

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Day 10 of my 12 days of cookies: Red Velvet Whoopie Pies. Like I mentioned in my previous post, I’m a bit exhausted so this recipe is the perfect quick fix for fast cookies. I’ve posted this recipe before, but with extra add-ins. I’ve also done a different version of cake mix cookies with oil, but I prefer the ones with butter.
I have to admit that I also cheated with the frosting and used store bought rather than making my own. I told you, I really used the fast route on these babies… but it’s okay because they’re still impressive since I love anything red velvet! You can easily whip up a batch of homemade cream cheese frosting to make them semi-homemade.
Back to my Harry Potter marathon with the DB! Eat up! Oh, stay tuned for another post later tonight. I’ll be showing you guys a gift basket I delivered earlier today!
  • 1 (18.25 ounce) package red velvet cake mix
  • 1/2 cup softened butter
  • 2 eggs
  • 2 tsp vegetable oil
  • 1 tsp vanilla extract
  1. Preheat oven to 350 degrees.
  2. Mix together the cake mix, butter, eggs, vegetable oil, and vanilla extract until well blended.
  3. Drop by spoonfuls onto ungreased baking sheets.
  4. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Day 8: Hot Cocoa Cookies

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Day 8 of my 12 days of cookies: Hot cocoa cookies! Yes, the exclamation point is completely necessary. My DB claims that these are the best cookies that I’ve made so far, but I’m convinced he’s just as in love with Hershey’s special dark cocoa powder as I am. They can make any cookie taste good. To me, they didn’t really taste like hot cocoa; they tasted more like a normal chocolate cookie, but no complaints here.
I cooked them for a bit longer than the recipe called for because mine didn’t look at all done at the 12 minute mark, which resulted in extra melted marshmallows. Oops. These were a pain to take off of the baking sheet once done, so I’d recommend using a Silpat or some parchment paper prior to tossing in the oven. I wish my cookies came out thicker and fluffier, but these will do for now.
Recently, I’ve been getting a ton of questions about the cameras I use, so here’s a little sneak peek for you. Plus, you’ll get to see how I shoot all of my food pictures! Nothing fancy… just a little bit of natural light and a stool to limit my shaky hands. I’m using a Nikon D40x and my DB took this picture using a Canon Rebel t2i.
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I also use a Nikon D80 and for my food review shots, I use my Canon S90, which comes with me everywhere I go. When I’m in the kitchen, you’ll always find me in an oversized sweater and sweats. Comfy bakers make the best desserts, don’t cha know.

This recipe comes from How Sweet It Is, which makes approximately 24 cookies.

  • 1 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup marshmallow fluff
  • 1 cup chocolate chips
  • 1 cup mini marshmallows

  1. Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Stir in marshmallow fluff.
  2. Fold in chocolate chips and marshmallows. Cover dough with plastic wrap and refrigerate for 30 minutes to 1 hour. Remove, and roll into 1 1/2-inch balls.
  3. Preheat oven to 350 degrees.
  4. Bake for 10-12 minutes. Allow cookies to completely cool before removing. Patience! These cookies are very sticky!

Day 7: White Chocolate Topped Gingerbread Cookies & a Winner

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Day 7 of my 12 days of cookies: White chocolate topped gingerbread cookies. I’m really not a fan of molasses, but these seemed too good not to try. I figured that if anything, the white chocolate on top would distract me for long enough to actually like molasses. Although that wasn’t quite the case, I did get a lot of rave reviews from the work party that I brought them to. One of the girls that hates anything gingerbread was even won over with them. I guess that makes them a winner?
Speaking of winners, I wanted to announce the winner of the last giveaway. It goes to Amanda, who wrote, “Yum yum yum! I love choc chip cookies, but I would also love to try their white choc macadamia nut cookies. Mmmm!” Congratulations! I’ll be emailing you shortly.

This recipe comes from one of my most favorite blogs, Culinary Concoctions by Peabody. I think about 80% of my bookmarks come from her page. She makes the most mouthwatering items! The cookie was sturdy, but soft. The white chocolate on the top added a great touch to balance out the spicy flavor. They kept well for a couple of days in an airtight container.

  • 3 cups flour
  • 2 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. ground nutmeg
  • 1/4 salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup granulated sugar
  • 1 cup white chocolate chips
  1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
  2. Cream butter and brown sugar in large bowl until light and fluffy.
  3. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Wrap the dough in plastic wrap and refrigerate for at least two hours.
  4. Preheat oven to 350°F. Shape dough into 1-inch balls and roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
  5. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely.

Adapted from McCormick and Company Inc.

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