Red velvet cake presented in cookie form complete with cream cheese frosting and a toasted pecan half on top!

While love red velvet year round, that vibrant red color always makes me associate it with Valentine’s Day. Plus the itself name just sounds so luscious. So when I signed up to participate in #FoodBoggerLove I knew it had to be something red velvet.

I’ve made so many different kinds of red velvet inspired recipes I initially had a hard time thinking of something new to make, but then it seemed so obvious that I had to make red velvet cookies with a dollop of cream cheese frosting on top and of course a toasted pecan half.

I’ve made several variations of cookies that start with a boxed cake mix before but the fact that it took me this long to figure out I could make such a perfection resemblance of red velvet cake surprises me. I was almost tempted to stack them into little red velvet layer cookie sandwiches to look even more like red velvet cake but figured they were good enough in a single layer.

Fun fact: this was the first cookie to be made in our new kitchen! The only other thing that has been in the new oven is my spinach-artichoke dip for which I took new photos and proceeded to bring to a Palentine’s Day party (like Galentine’s except there were dudes there so we are all pals).

But speaking of new ovens, I cannot recall if I mentioned this before but it is on that goes into the wall and only a 24-incher. While most of my pans fit in there, not much else does. Since the 6-burner range just has a set of drawers below it we decided that the first big project would be to install a larger over under there.

Long story short, we found one for 60% off at Sears this weekend because that location was going out of business (and thankfully since it’s just the one store and not all the 5 year warranty is still good to go)! Now to install it…

What foods do you think of for Valentine’s Day? Lava cake is another dessert that comes to mind for me (yes I’ve made a red velvet version), but if you want to talk savory steak is the first thing I think of.

We haven’t made ANy plans for Valentine’s Day as we’ve been too busy trying to unpack as quickly as possible but hopefully we will remember to slow down for at least one night and enjoy our new residence despite all the boxes and disorder. If you are staying in like we are and looking for more recipe isnpiration, scroll to the bottom of this post to see what everyone else is sharing today!

Four years ago: DIY Heart Shoe Clips

Five years ago: Strawberry Pretzel Salad

Six years ago: Red Velvet Hot Cocoa Mix & Cream Cheese Frosting Marshmallows

Seven years ago: Dark Chocolate Strawberry Shortcakes with Amaretto Cream

Eight years ago: Guiltless Fettuccine Alfredo

RED VELVET THUMBPRINT COOKIES

Makes about 4 dozen cookies

Ingredients:

THUMBPRINT COOKIES

1 box (15.25 oz.) Red Velvet cake mix

2 eggs, room temperature and lightly beaten

1/3 cup vegetable oil

CREAM CHEESE FROSTING

1/4 cup (1/2 stick) unsalted butter, room temperature

4 oz. cream cheese, room temperature (I used reduced fat)

1/2 tsp vanilla extract

2 cups confectioners’ sugar

1 cup pecan halves, toasted

Directions:

1. Preheat oven to 350º F. Line baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, combine cake mix, eggs, and vegetable oil. Stir with a spoon until thoroughly mixed and no dry pockets remain.
3. Form the dough into round, 3/4-inch balls (I used a small cookie scoop). Place cookies on the prepared baking sheets 2 inches apart. Using the bottom of a glass, flatten each cookie to about 1/4-inch thick.
4. Bake cookies for 6-8 minutes, until cookies are set or slightly golden on the edges. Using the back of a spoon or your thumb, gently push a crevasse into the center of each cookie immediately after removing from oven. (Be careful not to push all the way through the cookie.) Let cool slightly before transferring to wire rack.
5. While cookies are baking, make the frosting. While the cake cools, make the frosting. In a medium bowl, beat the butter, cream cheese and vanilla extract until fluffy. Slowly add the confectioners’ sugar 1 cup at a time until it reaches desired consistency. Beat until the mixture is smooth and creamy.
6. Once the cookies are completely cool, spoon a teaspoon of frosting into the center of each cookie. Top with a pecan half and serve immediately. Store leftovers in the fridge.

Source: Cookies adapted from my German Chocolate Thumbprint Cookies and frosting from my Carrot Cake with Cream Cheese Frosting.

If you are a blogger who wants to participate in #FoodBloggerLove next year, make sure to join our Facebook group to know when sign-ups open!
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Remember when stuffed cookies were a thing? How about we bring them back in cookie cup form for the holidays with these sugar cookie cups filled with red velvet truffles!

It’s been a hot minute since I’ve stuffed a cookie or cupcake with a truffle. I’ve actually been meaning to make this very recipe since last winter so it was high time it happened. These festive little cups are made easy with the help of a couple prepared food items that are turned into a not so prepared looking final product.

Regular refrigerated sugar cookie dough is baked into mini muffin pans, forming little cookie cups. Once cooled they are filled with a truffle made from red velvet cake mix, powdered sugar, and cream cheese. Yup that’s it. All that’s left to do it top with some melted chocolate and sprinkles so that they are party ready!

Speaking of parties. Today is the third day of #ChristmasSweetsWeek which means there is plenty more where these came listed right before the recipe. Then if you scroll even further down you will find the widget to fill out in order to enter the giveaway for the event! More info on what you could win is listed HERE. Good luck and happy baking!

#ChristmasSweetsWeek recipes:

Beverages:

Boozy Salted Caramel Apple Cider from The Beard and The Baker
Christmas Punch from Juggling Act Mama
Frozen Caramel Hot Chocolate from Eat Move Make
Crockpot Red Velvet Hot Chocolate from April Golightly
Gingerbread Spice Caramel Latte from Hezzi-D’s Books and Cooks
Gingersnap Eggnog Shooter from Seduction In The Kitchen
Glogg from A Kitchen Hoor’s Adventures
Hot Buttered Rum from Moore or Less Cooking
Peppermint Hot Chocolate from Mildly Meandering
Salted Caramel Hot Chocolate from The Bitter Side of Sweet
Salted Caramel Hot Apple Cider from Culinary Adventures with Camilla
Sugar Cookie Cocktail from Cookie Dough and Oven Mitt
Vanilla & Spice Hot Mulled Wine from The Baking Fairy

Candies:

Almond Roca from Everyday Eileen
Christmas Cookie Bark from The Mandatory Mooch
Creamy Cheese Fudge from Take Two Tapas
Grinch Fudge from An Affair from the Heart
Milk Chocolate Toffee Fudge from Rants From My Crazy Kitchen
Reindeer Food Snack Mix from Big Bear’s Wife

Desserts:

Chocolate Mint Cookies from Platter Talk
Dark Chocolate Dipped Almond Shortbread Cookies from With Two Spoons
Gingerbread Bars with Maple Cream Cheese Frosting from Sweet Beginnings
Gingerbread Cupcakes from The Redhead Baker
Holiday Pavlova from My Suburban Kitchen
Hot Chocolate Whoopie Pies from Strawberry Blondie Kitchen
Joulutorttu (Finnish Christmas Tarts) from Tara’s Multicultural Table
Merry and Bright Marshmallow Filled Christmas Cupcakes from Lady Behind the Curtain
Minty Grinch Dip from Who Needs A Cape?
Oatmeal Maple Cream Pies from Blogghetti
Pecan Pie Cheesecake from The Crumby Kitchen
Peppermint Stick Cookies from Karen’s Kitchen Stories
Red Velvet Cookies from Live Love Texas
Red Velvet Truffle Sugar Cookie Cups from The Spiffy Cookie
Santa Belt Cupcakes from 4 Sons ‘R’ Us
White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise

Two years ago: Peppermint Shortbread

Four years ago: Hot Chocolate Brownie Bites

Five year ago: Pinto Bean Breakfast Patty Melts

Six years ago: Chewy Molasses Cookies

Seven years ago: Andes Crème de Menthe Chocolate Cookies

RED VELVET TRUFFLE SUGAR COOKIE CUPS

Makes 2 dozen

Ingredients:

1 (16.5 oz.) tube refrigerated sugar cookie dough

1-1/4 cup dry red velvet cake mix

1 cup Dixie Crystals pure cane powdered sugar

4 oz. Cabot Creamery cream cheese, room temperature

1/2 cup red chocolate candy coating, for topping

Festive sprinkles, for decorating

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 24-cup mini muffin pan (or two with 12).
2. Roll the cookie dough into 1-inch balls (roughly 1 tablespoon each) and add to each cavity in the muffin pan. Bake 10-12 minutes or until golden brown.
3. Cookie cups should sink but if not, using a round teaspoon, press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans and filling.
4. For the truffles, place the cake mix, powdered sugar, and cream cheese in a large mixing bowl and use a hand mixer to combine until the dough comes together.
5. Powder your hands with powdered sugar, form the dough into 24 balls and place into the center of each cookie cup (alternatively you can use a small cookie scoop).
6. Melt the chocolate in the microwave for 30 second increments, stirring frequently, until just melted. Spoon melted chocolate over the top of the truffles and decorate with sprinkles. Allow to harden before serving.

Source: Adapted from my Stuffed Red Velvet Truffles and Eggnog Mousse Sugar Cookie Cups.
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These chewy little morsels with a pop of red velvet color and flavor are the perfect treat for all the Valentines in your life.

Valentine’s Day is only 2 days away and I’ve teamed up with a bunch of bloggers to share some #FoodBloggerLove, hosted by Allison of The PinterTest Kitchen. After saving the recipe for these cookies, makes sure to scroll all the way to the bottom of this post to check out everyone else’s recipes!

Well, I managed to do it again. I didn’t think I would be able to come back with an equally stellar cookie after last week’s rousing success but the recipe for these cookies has been requested just as much from everyone who has had them. And since it made 6 dozen in my hands, that was a lot of people! Maybe I should take a month-long hiatus more often… just kidding.

It really should come as no surprise that these cookies were a success. After all, I stacked my cards because I modified the recipe from the lemon gooey butter cookies that were one of the top 10 recipes for 2017 even though they were only just posted in December! Heck that’s why I decided to make another version because clearly you all dig the gooey butter cookies, but this time they are all dressed up for Valentine’s Day.

Red velvet tends to rise in popularity this time of year, clearly due to it’s rich red coloring. I would eat it year round but I admit, the inspiration for such things does tend to be linked to the impending holiday of Valentine’s Day. While I am attending two Galentine’s Day events, Bob and I actually don’t have any plans for Valentine’s Day itself because we feel like planning a wedding kinda covers it. I’m sure I’ll throw something corny at him at some point during the day however, because I just cannot resist.

One year ago: Weekly Meal Plan: 7

Two years ago: Nutella Stuffed Biscotti

Three years ago: Homemade Lip Balms Revisit

Four years ago: Quinoa Turkey Meatballs

Five years ago: Red Velvet Molten Lava Cakes

RED VELVET GOOEY BUTTER COOKIES

Makes approximately 6 dozen

Ingredients:

2-1/4 all-purpose flour

2 Tbsp cocoa powder

2 tsp baking powder

1 (8 oz.) package cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

1-1/2 cups sugar

2 tsp red food coloring

1 tsp vanilla extract

1/2 tsp salt

1 egg + 1 egg yolk

1 cup confectioners’ sugar

Directions:

1. In a medium bowl, whisk together flour, cocoa, and baking powder. Set aside.
2. Using an electric stand mixer fitted with paddle attachment on medium speed (or handheld electric mixer and a large bowl), cream together cream cheese and butter until smooth. Beat in sugar, food coloring, vanilla, and salt until light and fluffy. Add egg and egg yolk and beat until creamy, about 1 to 2 minutes.
3. On low speed, gradually add flour mixture and mix until just incorporated. Cover and refrigerate at least 2 hours or overnight.
4. When ready to bake, arrange oven rack in lower third of oven and preheat oven to 325 degrees F. Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
5. Roll dough into 3/4-inch balls (I used a small cookie scoop), roll in confectioners’ sugar to coat, and place on prepared baking sheets at least 2 inches apart.
6. Bake for 10 minutes, or until cookies are puffed and crackly. Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Remove cookies from baking sheet and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container.

Source: Adapted from Lemon Gooey Butter Cookies.

If you love red velvet cake, imagine it in cookie bar form with a layer of cheesecake in the middle instead of cream cheese frosting. Awesomeness.

In case you live under a rock, tomorrow is Valentine’s Day. It seems impossible that someone could possibly forget/not know with the amount of paraphernalia at the stores and commercials about “what she really wants” for Valentine’s Day. Don’t get me wrong, love is great and should be celebrated, I just grow tired of all the cliche stuff.

We don’t usually do anything too crazy for Valentine’s Day. In past years we have gone out to dinner the night before or after because restaurants were still offering their special menus. This year will plan to cook dinner together. Not that we don’t do that already but we are going to try something new – homemade tortillas! You know, cause Valentine’s Day falls on a Taco Tuesday and all ;-).

But today’s post is not about tacos as I’m sure you have figured out. Let’s talk red velvet! While I definitely think it deserves more attention year round, I’m not going to deny it’s existence in my kitchen for Valentine’s Day because I cannot resist baking fun holiday treats. Think red velvet cake but chewier and instead of cream cheese frosting you have a cheesecake swirl. Add some festive sprinkles and let the swooning begin!

Two years ago: Red Velvet White Chocolate Chip Cookies

Three years ago: Captain Rodney’s Baked Cheese Dip

Four years ago: White Chocolate Cake Batter Hearts

Five years ago: Pasta with Vodka Sauce

RED VELVET WHITE CHOCOLATE CHIP COOKIE CHEESECAKE BARS

Makes 16

COOKIE DOUGH

1-1/4 cups all-purpose flour

1 Tbsp cocoa powder

1 tsp baking soda

1 tsp salt

3/4 cup (1-1/2 sticks) unsalted butter, melted

2/3 cup light brown sugar, lightly packed

1/3 cup sugar

1 egg

1/2 Tbsp vanilla extract

1 tsp red food coloring

1 cup white chocolate chips

Festive sprinkles, optional

CHEESECAKE

8 oz. cream cheese, room temperature

1/4 cup sugar

1 egg, room temperature

1/2 tsp vanilla extract

Directions:

1. In a medium bow, sift together the flour, cocoa, baking soda, and salt; set aside.
2. In a large bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the, egg, yolk, vanilla, and food coloring until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand. Cover and chill for at least 3 hours or overnight.
3. Preheat the oven to 325 degrees. Line a 9×13-inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Press 2/3 of the cookie dough evenly into the bottom of the prepared pan.
4. In a medium bowl with an electric mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter over the dough.
5. Distribute the remaining cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps (I flattened out each piece to evenly cover the cheesecake layer), covering most of the cheesecake batter. Top with sprinkles, if desired.
6. Bake for about 40-45 minutes, until the top feels dry and firm and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
7. Lift the bars out by the overhang. Slice into desired size and store in the refrigerator. Serve cold or at room temperature.

Source: Adapted from my Red Velvet White Chocolate Chip Cookies, Peanut Butter Cookie Dough Cheesecake Bars, and Funfetti Stuffed Chocolate M&M Cookie Cake.

Whether you’re celebrating July 4th or just looking for a delicious summer dessert, you’ll want to make this no-bake red velvet patriotic dessert lasagna.

This flag is nearly anatomically correct with 13 strips representing the original 13 colonies and nearly the correct number of blueberries for the 50 states – there’s only 49. But if you can overlook that minor glitch, this easy no-bake dessert should appear at several events this summer with COPA American currently underway (USA plays Argentina tomorrow), July 4th around the corner, and the Olympics in August. Or make it on any random day and just chuck the berries on top.

But for those of you looking to celebrate our nation, as an added bonus there are red velvet Oreos inside, continuing the red and white strips theme. Heck yea red velvet Oreos! And layered between them is a cheesecake-like filling because nothing pairs better with red velvet than cream cheese.

I actually served this yesterday when we had friends over to cookout and then watch the basketball final game #7 which ended with one of my Cleveland-born friends running out of my house screaming with excitement. It was absolutely hilarious and you better believe we captured it on video.

Two years ago: Caramelized Cheetos

Three years ago: Chicken Taco Salad with Quesadilla Strips

Five years ago: Zucchini Bread

NO-BAKE PATRIOTIC DESSERT LASAGNA

Serves 24

Ingredients:

FILLING

3 (8 oz.) packages cream cheese, room temperature

1 cup powdered sugar

1 cup heavy cream

1 tsp vanilla extract

16 oz. frozen whipped topping, thawed

3 (12.2 oz.) boxes red velvet Oreos

TOPPING

8 oz. frozen whipped topping, thawed

Fresh strawberries, sliced

Fresh blueberries

Directions:

1. Prepare the filling: In a medium mixing bowl, whip together cream cheese, powdered sugar, heavy cream and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the thawed whipped topping 8 ounces at a time. Continue to whip until fluffy and light. Set aside.
2. In a 9 x 13 inch dish place one layer of Oreos. Spread 1/3 of the filling mixture over the Oreos. Gently press the next layer of Oreos into the filling and repeat, ending with the final third of the filling.
3. Frost with whipped topping and top with the sliced strawberries and blueberries to resemble the flag.
4. Chill for at least 4-6 hours before cutting into 24 squares.

Source: Adapted from Chocolate Peanut Butter Cup Lasagna.

The chewiest chocolate chip cookies now come in red velvet. Rich red velvet color and flavor with sweet white chocolate chips.

Welcome to the I-stopped-counting-how-many reincarnation of my favorite chewy chocolate chip cookies. I am surprised it took me so long to make a red velvet version, especially since I’ve made a small batch green velvet. It is such an easy transition, just add a little cocoa powder, red food coloring, and use white chocolate chips. It has the look and flavor of red velvet while keeping the best quality of these cookies – chewiness.

Today may be Friday the 13th but it is also the day before Valentine’s Day so beat the bad luck voodoo and whip up some magic in the form of cookies.

One year ago: Captain Rodney’s Baked Cheese Dip

Two years ago: White Chocolate Cake Batter Hearts

Three years ago: Pasta with Vodka Sauce

RED VELVET WHITE CHOCOLATE CHIP COOKIES

Makes approximately 3-4 dozen cookies

Ingredients:

2-1/4 cups all-purpose flour, spooned and leveled

2 Tbsp cocoa powder

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled

1 cup packed dark brown sugar

1/2 cup white sugar

1 egg + 1 yolk, room temperature

1 Tbsp vanilla extract

2 tsp red food coloring

3 cups white chocolate chips

Directions:

1. Sift together the flour, cocoa, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the, egg, yolk, vanilla, and food coloring until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
3. Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted slightly from my Favorite Chewy Chocolate C.hip Cookies.

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Welcome to the combination of red velvet and creme brulee. With so much decadence in one dessert, you’ll be glad it only serves two.

When it comes to cooking holiday meals preparation is key, even when it comes to Valentine’s Day. Unless you are cooking the meal together, you don’t want to spend the entirety of Valentine’s Day in the kitchen so if possible knock out some steps head of time. So the day before you should marinade the meat and make this creme brulee.

This creme brulee recipe is perfect for Valentine’s day not just because it is red velvet, it only makes 2 servings and is pretty easy to make as far as creme brulees go. And creme brulee is fancy. By making it the day or two before means all you have to do is show off your pyro skills and toast the sugar on top right before serving. Dessert and a show!

Now go check out all the other #TripleSBites bloggers’ recipes by scrolling down to the bottom of this post. And don’t forget to enter the giveaway brought to you by our amazing sponsors. Click HERE for more information on how to enter.

Two years ago: Valentine’s Funfetti 7 Layer Bars

Three years ago: Sausage Lasagna Heart Calzone

Four years ago: Oreo Truffles

RED VELVET CREME BRULEE FOR TWO

Serves 2

Ingredients:

3 egg yolks

3 Tbsp sugar, plus more for topping

1/2 tsp red food coloring

1/4 tsp vanilla extract

3/4 cup + 2 Tbsp heavy cream

2 Tbsp buttermilk

0.5 oz chocolate (I used Spicely honeybush caramel chocolate)

Directions:

1. Preheat oven to 325 degrees. Set aside two ramekins set inside of a rimmed baking dish.
2. In a medium heat-proof bowl, whisk together the yolks, sugar, red food coloring, and vanilla. Set aside.
3. In a small saucepan over medium-high heat, add the heavy cream and buttermilk and stir until it starts to foam – don’t boil. Remove from heat, add chocolate, and stir until the chocolate is completely melted.
4. While whisking, slowly pour the hot cream mixture into the egg mixture until blended. Divide mixture between the two ramekins and place in the baking dish. Fill baking dish with hot water until water comes to about halfway up the sides of the ramekins.
5. Bake for 30-40 minutes or until set. Remove and allow to cool in refrigerator for 2 hours or overnight.
6. When ready to serve, remove from refrigerator and sprinkle tops with about 1 teaspoon of sugar. Melt with a kitchen torch (or watch carefully under a broiler) until golden brown. Serve immediately.

Source: Adapted from a recipe saved from Fallen Souffle (website no longer active).

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tag #TheSpiffyCookie

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Red velvet isn’t complete without cream cheese. These cheesecake bars have a layer of red velvet cheesecake topped with a plain layer. Don’t forget the Oreo crust!

Welcome to Day 2 of #TripleSBites where 20 bloggers including myself are sharing spicy, saucy, and secy recipes for Valentine’s Day and beyond (said like Buzz Lightyear)! When it comes to Valentine’s Day desserts, decadent desserts as king and red velvet is a popular category. It’s time to splurge after 1-1/2 months of abiding by your new years resolutions so let’s make some red velvet cheesecake bars!

These bars have an Oreo cookie crust, topped by a layer of red velvet cheesecake, followed by another layer of plain cheesecake. The result is a bar that resembles a red velvet sheet cake topped with cream cheese frosting. Top them with fruit, fresh whipped cream, sprinkles, or enjoy them straight up. Whatever tickles your fancy!

Don’t forget to enter for a chance to win the big #TripleSBites giveaway. Click HERE and use the widget located at the bottom of the post.

One year ago: Smoked Sea Salt Caramel Dark Chocolate Chip Cookies

Three years ago: Nutella Recipe Roundup

Four years ago: Cocoa Brownies with Browned Butter and Walnuts

RED VELVET LAYER CHEESECAKE BARS

Serves 16

Ingredients:

CRUST

8 oz. (approximately 16) whole Oreos, finely ground in food processor

3 Tbsp unsalted butter, melted

FILLING

2 (8 oz.) pkg. cream cheese, room temperature

1/2 cup plain Greek yogurt (I used 4% Chobani)

1/2 cup sugar

1-1/2 Tbsp all-purpose flour

1 tsp vanilla extract

2 eggs, room temperature

1-1/2 Tbsp cocoa powder

1 Tbsp red food coloring

1/2 tsp white vinegar

Directions:

1. Preheat oven to 350°F. Line a 9-inch square baking pan* with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
2. In a medium bowl, combine cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7 to 8 minutes or until set. Remove from oven and cool completely.
3. In a large bowl with an electric mixer, beat cream cheese, yogurt, sugar, flour, and vanilla until well blended. Add eggs, 1 at a time, beating on low speed just until blended.
4. Measure 1 cup batter into medium bowl. Whisk in cocoa, food coloring, and vinegar. Pour into crust. Evenly top with plain cheesecake batter.
5. Bake 40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving.

*You could also bake this in a greased 9-inch pie or springform pan

Source: Adapted from McCormick.

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tag #TheSpiffyCookie

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Red velvet cake gets a spring-time makeover with blueberries, blue food coloring and even a blueberry cream cheese frosting. It’ll disappear faster than you can slice it.

Warning: this is not a joke. I know it’s April’s Fools Day but I truly did make a blueberry blue velvet cake with blueberry cream cheese frosting topped with more blueberries. Why? Because my nephew Luke LOVES blueberries so I made him the bluest and blueberriest cake I could possibly come up with for his birthday last week. He actually had his own personal blue truck shaped blueberry blue velvet cake, but everyone else had to share this cake. It disappeared as fast as I cut it, making me think I baked a magical disappearing cake!

One year ago: Rainbow Guacamole Deviled Eggs

Three years ago: Baked Funfetti Doughnuts

BLUEBERRY BLUE VELVET CAKE

Serves 12-16

Ingredients:

CAKE

3-3/4 cups all-purpose flour

3 Tbsp cocoa powder

1-1/2 tsp baking soda

1/2 tsp salt

12 Tbsp unsalted butter, room temperature

2-1/4 cups sugar

3/4 cups vegetable oil

3 large eggs, at room temperature

1-1/2 tsp vanilla extract

1-1/2 tsp red wine vinegar

1 Tbsp blue food coloring

1-1/2 cups buttermilk, room temperature

2 cups fresh blueberries, plus more for garnish

FROSTING

1 lb. cream cheese, room temperature

2 sticks (1 cup) unsalted butter, room temperature

1/2 cup blueberry preserves

6 cups sifted confectioners’ sugar

Blue food coloring, if desired

1 tsp vanilla extract

Directions:

Small batch chocolate chip cookies studded with white chocolate chips and colored green for St. Patrick’s Day! Or change the colors for your favorite holiday.

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I was incredibly pleased with how well the flavor of these turned out. They taste just like red velvet in cookie form… except green. And the recipe only makes 6 regular-sized cookies or one jumbo if you’re feeling like Cookie Monster.

Just promise me you won’t wear white while making these? Food coloring and white clothing to do mix :-/.

Other red (or other color) cookie ideas:

• Red Velvet Gooey Butter Cookies
• Red Velvet Shortbread Cookies
• Red Velvet Thumbprint Cookies
• Red Velvet Truffle Sugar Cookie Cups
• Red Velvet White Chocolate Chip Cookies
• Red Velvet White Chocolate Chip Cookie Cheesecake Bars

Three years ago: Nutella Fruit Dip

SMALL BATCH GREEN VELVET WHITE CHOCOLATE CHIP COOKIES

Print

Yield: 6 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp unsalted butter, room temperature
• 2 Tbsp granulated sugar
• 2 Tbsp packed light brown sugar
• 2 Tbsp beaten egg
• 1/4 tsp vanilla extract
• 1/4 tsp green food coloring
• 6 Tbsp all-purpose flour
• 1 tsp buttermilk powder
• 1 tsp cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup white chocolate chips

Directions

1. Preheat oven (or toaster oven) to 350 degrees and line a small baking sheet with parchment paper.
2. In a medium mixing bowl, beat butter and sugars until light and fluffy. Add egg, vanilla and food coloring, mixing until combined. Stir in flour, buttermilk powder, cocoa, baking soda and salt until combined. Fold in chocolate chips. Scoop six balls of dough onto prepared cookie sheet (or in the middle if making one large cookie).
3. Bake for 8-10 minutes (15-18 minutes for one large), or until baked through. Let cool on baking sheet for 10 minutes before transferring to a cooling rack.

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Post updated 3/2/210, photo above is the original.