EASY RED VELVET CAKE
This is a beautiful, easy red velvet cake with a little more chocolate than other versions. Using a white cake mix gives you a headstart and assures a moist cake. Tastes great with cream cheese frosting.
Provided by Claire312
Categories Dessert
Time 40m
Yield 12 , 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Mix all ingredients in large mixing bowl.
- Beat until well blended-- about 3 minutes.
- Pour batter evenly into two greased and floured 8 or 9 inch round pans.
- Bake at 350 for 30 minutes.
- Let cool in pan for 10 minutes.
- Turn from pan and let cool completely.
- Frost with cream cheese icing.
Nutrition Facts : Calories 283.7, Fat 13.9, SaturatedFat 2.9, Cholesterol 47.3, Sodium 418.1, Carbohydrate 36.2, Fiber 1, Sugar 24.9, Protein 4.7
RED VELVET WHITE CHOCOLATE CHIP COOKIES
Red velvet goodness topped with white chocolate can be yours in just 25 minutes.
Provided by Tieghan Gerard
Categories Dessert
Time 25m
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or cooking parchment paper.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla, egg and food color. Add Bisquick mix and baking cocoa; beat on low speed until combined. Stir in chips.
- Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
- Bake 8 to 10 minutes, but no longer than 10 minutes (mine were perfect at 8 minutes). The cookies will look underdone, but this is what you want. Cool on cookie sheets 5 minutes. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 16 g, TransFat 0 g
RED VELVET WHITE CHOCOLATE CAKE MIX COOKIES RECIPE BY TASTY
Here's what you need: red velvet cake mix, white chocolate chips, oil, eggs
Provided by Pierce Abernathy
Categories Bakery Goods
Time 30m
Yield 12 cookie
Number Of Ingredients 4
Steps:
- Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
- Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
- Bake at 350°F (180°C) for 10-12 minutes.
- Enjoy!
Nutrition Facts : Calories 295 calories, Carbohydrate 37 grams, Fat 15 grams, Fiber 0 grams, Protein 3 grams, Sugar 22 grams
SINFUL RED VELVET COOKIES
This is based on a Paula Deen recipe, so it's quite rich ;) This is by far the most luxurious cookie I make. They never last long. They're painfully easy to make, which may be bad news for your waistline.
Provided by Im cookin
Categories Dessert
Time 17m
Yield 24-30 cookies, 5-7 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
- Beat in the egg.
- Beat in the vanilla extract.
- Beat in the cake mix.
- Cover and refrigerate for at least 2 hours to firm up so that you can roll the batter into balls.I've chilled batter overnight and it comes out fine.
- After batter has chilled and you're ready to make the cookies, preheat the oven to 350°F.
- Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.
- Place on an ungreased cookie sheet, 2 inches apart.
- Bake 12 minutes. The cookies should remain soft and gooey.
- Cool completely and sprinkle with more confectioners' sugar, if desired.
- To make these devilishly rich, I also top the cookies with cream cheese frosting, which is simple to make. I use Bev's Cream Cheese Frosting (recipe #55530), but double the vanilla. Or, if I'm making them for people I know have more of a savory tooth than sweet, I'll triple it to a full tablespoon.
Nutrition Facts : Calories 339.9, Fat 34.9, SaturatedFat 20.7, Cholesterol 136, Sodium 322.4, Carbohydrate 2.3, Sugar 1.8, Protein 4.2
RED VELVET WHITE CHOCOLATE CHIP COOKIES
These homemade red velvet cookies are full of white chocolate chips. Red Velvet White Chocolate Chips Cookies are full of all the classic red velvet cake recipe flavors!
Provided by Michelle
Categories Cookies
Time 32m
Number Of Ingredients 14
Steps:
- Beat butter until light and fluffy, about 1 minute. Add in brown sugar and white sugar and beat until well creamed. Beat in the egg, vanilla extract, salt, buttermilk, and espresso powder. Add in the food coloring and mix. Once combined, set aside.
- In a separate bowl, mix together flour, baking soda, cornstarch, and cocoa powder. Once combined, slowly incorporate the dry ingredients into the wet ingredients. Once combined, if the dough is not as red as you would like, feel free to add in more food coloring until it's at your desired color.
- Add in white chocolate chips. Mix. Once combined, chill the dough in the fridge for at least 30 minutes. (Or, if you're impatient like me, scoop the dough onto a baking sheet, and pop into the freezer for five minutes and then bake).
- Preheat the oven to 350 degrees.
- Scoop dough into 2-inch Tbsp balls, place 2-inches apart on a cookie sheet.
- Bake for 10-12 minutes, or until slightly soft to the touch but not gooey (because of the color, red velvet cookies can be hard to tell if they're that "golden brown", thus the touch method is my best bet! :-) )
- Allow to cool and enjoy!
RED VELVET CAKE MIX COOKIES
The easiest cookie recipe you'll ever make!
Provided by The Chunky Chef
Categories Dessert
Time 18m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 F degrees. Line 2 baking sheets with parchment paper and set aside.
- In a mixing bowl, combine cake mix, oil and eggs using a rubber spatula. Stir in chocolate chips. Dough will be fairly stiff and have a slightly sticky consistency.
- Lightly spray a 1.5 - 2 Tbsp cookie scoop with cooking spray (this helps the dough release from the scoop). Scoop batter onto prepared baking sheets, about 2-3 inches apart.
- Bake 11-12 minutes. Cookies will look soft and not quite done in the center when you take them out. Don't worry, they'll keep cooking while on the baking sheet.
- Let cool on baking sheets for 5 minutes, then remove to a cooling rack to cool completely.
Nutrition Facts : Calories 329 kcal, Carbohydrate 38 g, Protein 4 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 39 mg, Sodium 325 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
RED VELVET AND WHITE CHOCOLATE CHUNK COOKIES
Made these for Christmas this year and it's a keeper!
Provided by lscribbet
Categories Chocolate Chip Cookies
Time 50m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
- Beat butter in a mixing bowl with an electric mixer until fluffy. Slowly mix in cake mix and flour until combined. Add egg and beat until mixed completely. Add white chocolate chunks and mix until well combined, about 1 minute.
- Form dough into 1-inch balls and place on the prepared sheet.
- Bake in the preheated for 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes..
Nutrition Facts : Calories 249.7 calories, Carbohydrate 27.1 g, Cholesterol 31.3 mg, Fat 14.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 8.7 g, Sodium 128.8 mg, Sugar 8.5 g
RED VELVET SHORTBREAD COOKIES RECIPE BY TASTY
Transform store-bought cake mix into these merry and bright red velvet Christmas cookies! Decorate the cookies with white chocolate designs and sprinkles for an extra-festive touch!
Provided by Tikeyah Whittle
Categories Desserts
Time 1h30m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, use an electric mixer on medium speed to cream the butter until smooth, about 1 minute. Add the flour and mix until combined, about 30 seconds. Add the cake mix and water and continue mixing until smooth, about 1 minute more. Transfer the dough to a sheet of plastic wrap and flatten into a disc. Wrap tightly, then refrigerate until slightly firmed, about 30 minutes.
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Divide the dough in half. Working with one portion at a time (wrap the other in the plastic and refrigerate until ready to use), roll out on a lightly floured surface to ½ inch thick. Cut out shapes using the cookie cutters. Use an offset spatula to gently lift the cookies and transfer to the prepared baking sheets, spacing 1 inch apart. Gather and re-roll the scraps until all of the dough is used.
- Bake the cookies until they have puffed and the edges begin to crisp, 8-10 minutes. Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
- When ready to decorate, place the candy melts in a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted completely.
- Line a baking sheet with parchment paper.
- Dip the cookies in the candy melts, then place on the prepared baking sheet. Alternatively, transfer the candy melts to a small piping bag and cut the tip, then drizzle over the cookies. Garnish with the red, green, and white sprinkles. Let sit until the candy hardens, about 10 minutes.
- Enjoy!
Nutrition Facts : Calories 115 calories, Carbohydrate 21 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams
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