Chocolate Heart Cookies

I love these cookies, so does my hubby, and he is not a big fan of chocolate. These cookies are great for Christmas, and Valentines Day!! They are so easy!

You will need:

• 1 ½ c butter, softened
• 2½ c sifted powdered sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 c dutch process cocoa
• ¼ tsp salt
• ½ tsp ground cinnamon
• 2 (2-ounce) vanilla bark coating squares

Using a stand mixer, beat butter on medium speed until creamy. Gradually add sifted powdered sugar, mixing well. Add eggs and vanilla, and beat until well blended. In a separate bowl combine flour, cocoa, salt, and cinnamon. Beating the butter mixture at low-speed, slowly add the flour mixture until well blended.

Divide dough in half, tightly wrap in plastic wrap and refrigerate for at least 1 hour.

Roll one section at a time to ¼ inch thickness (on a floured surface). Cut with a 4 in cutter.

Bake at 350° for 10 minutes

Remove from pans to wire racks to completely cool.

Melt bark coating by either microwave on 50% for 30 seconds at a time until melted, or putting bark in a zip lock bag and submerging in hot water until melted.

Drizzle over cookies!!!

Source: Hallmark- Christmas Cookies

 

Red Velvet Cupcakes with Cream Cheese Frosting

I love Red Velvet Cupcakes. I have made so many different Red Velvet recipes I can’t even keep track anymore. But, This ONE is in my top favorites! The cupcake is light and moist, and the frosting is a whipped texture.

You need:

Cupcakes:

• 2 ½ c cake flour, sifted
• 2 tbsp unsweetened dutch-process cocoa powder
• 1 tsp salt
• 1 ½ c sugar
• 1 ½ c vegetable oil
• 2 large eggs, room temperature
• ½ tsp red gel-paste food color
• 1 tsp pure vanilla extract
• 1 c buttermilk
• 1 ½ tsp baking soda
• 2 tsp distilled white vinegar

Hershey's version of Dutch-Process cocoa

Pre-heat oven – 350°, Line standard muffin pans with paper liners.

Whisk together cake flour, cocoa, and salt.

Using your stand mixer, whisk the sugar and oil on medium speed until its incorporated. Add one egg at a time, making sure to mix well after each egg. Scrape down sides of the bowl if needed. Add food color and vanilla.

On low-speed alternate adding the flour and the buttermilk in three batches. Make sure to incorporate well after each batch. Mix the vinegar and baking soda together (it will foam). Add to batter, mix on medium for 10 seconds.

Scoop batter into lined cups, making sure to only fill ¾ full.

Bake for 17-20 min, or until a toothpick comes out clean. Transfer to wire racks to completely cool before removing cupcakes.

Frosting:

You need:

• 8 oz (2 sticks) unsalted butter, room temperature
• 12 oz cream cheese, room temperature
• 1 lb (4 c) confectioners sugar, sifted
• ¾ tsp pure vanilla extract

Beat butter and cream cheese on medium-high speed until fluffy. It should take about 2-3 minutes. Reduce speed to low, add confectioners sugar one cup at a time. Then add vanilla.

Can be stored in the refrigerator for up to 3-4 days.

*Source- Martha Stewart Cupcakes