Red Velvet Cookies

This is a family favorite. Whenever we have guests over, my parents will ask for a batch. And they're really easy to make! These were the ones I started my baking addiction with. They're so soft, but of course, if you're a crunchy cookie person, you can simply leave them in the over a bit longer!! 

Ingredients:

• 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour
• 1/4 cup (21g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature.
• 3/4 cup (150g) packed brown sugar 
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature
• 1 Tablespoon (15ml) milk
• 2 teaspoons vanilla extract
• 1.5 Tablespoons red food coloring
• 1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)

Directions:

1. Mix the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2. Using a mixer with a paddle attachment, beat the butter on high speed until creamy, (ard 1 minute). 
3. Scrape down the sides and the bottom of the bowl as needed. Beat in the brown sugar and granulated sugar until combined and creamy, (ard 1 minute). 
4. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. 
5. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be brighter red. On low speed, beat in the chocolate chips. The dough should be sticky.
6. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 3 days-- see make ahead tip). Chilling is mandatory.
7. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
8. Scoop 1.5 Tablespoons of dough and roll into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that's ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies.
9. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

And there you have it! Beautiful, soft red velvet cupcakes. You can dye them any color you want, so if you want a blue velvet, go ahead! Hope you enjoy this recipe as much as I do!! 

Dulce De Leche Cheesecake

I am OBSESSED with this recipe!! It takes approximately 4 hours to make, but the wait is so worth it! Serves 12-16 people!

Ingredients:

- 1 can (400g) of sweetened, condensed milk

- 3 large eggs

- 1/4 tbsp salt

- Sea salt flakes (optional)

- 1/2 cup (112.5g) sugar

- 1 tbsp vanilla extract

- 10 tbsp (142g) unsalted butter

- 24 oz (680g) cream cheese

- 1/2 cup (115g) sour cream

- 300g graham crackers (digestives)

Preparation:

The Dulce De Leche:

- Start by boiling a pot of water. Make sure there's enough water to cover the milk can!

- Carefully place the can of condensed milk into the pot, making sure it is fully submerged. It could explode if it isn't properly submerged!

- That's it! Let it boil for 3 hours, making sure to keep checking on it and adding boiling water to the pot if it looks like the water levels are dropping.

- Take the can out gently using tongs and let it cool down before opening.

The base of the cake:

- Crush the graham crackers using a food processor until fine crumbs form.

- Add 1/4 cup (50g) of sugar and the butter, and mix until all the crumbs are evenly moist. 

- Transfer the crumbs into a 9 inch pan, and spread them on the bottom and sides of the pan. 

- Let that set in the fridge while you prepare the "cheese" part of the cake.

The cheesecake filling:

- Start by beating the cream cheese until it's fluffy on medium speed. 

- Stir in the rest of the sugar, 3/4 of the Dulce de Leche and the sour cream. The rest of the Dulce de Leche will be used as a topic. Mix until everything is combined.

- Stir in the vanilla and salt.

- Add the eggs in one by one and mix on low speed, just until combined. 

- Transfer the filling into the pan.

- Bake the cheesecake for 45-50 minutes, or until the edges are set and slightly wobbly in the center. 

- Cool on a wire rack for 10 minutes. Then carefully run a knife around edge of the pan to loosen; cool for 2 hours. Then refrigerate to set completely for at least another 2 hours.

When you want to serve, simply spread the reserved Dulce de Leche on top of the cheesecake and sprinkle some sea salt. And voilà! You can keep the cake for up to 5 days! Hope you guys enjoy it as much as I did!

Tomato-Thyme and Rosemary Soup

I love this recipe, it's good for around 8 people and you can keep it in the fridge for a week. The first time I made this, it reminded me of bourguinone sauce. Great soup to make for a loved one who's sick! This is great with some toasted baguette slices and butter. 

I made it for my vice principal when she was sick, she loved it, and said it reminded her of France.

Ingredients:

4 cups chopped seeded peeled tomato (4 large) 

4 cups tomato juice 

1/3 Rosemary leaves

1/3 Thyme leaves

1 cup 1% low-fat milk 

1/4 teaspoon salt 

1/4 teaspoon cracked black pepper 

1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened 

Preparation:

1) Bring tomatoes and juice to a boil in a large saucepan.

2) Reduce heat. Leave to simmer, uncovered, for approx. 30 minutes.

3) Place tomato mixture, rosemary and thyme leaves in a blender.

4) Blend until smooth.

5) Bring mixture back to pan and stir in milk, salt and pepper.

6) Add cream cheese and whisk well.

7) Cook over medium heat until thick (approx. 5 minutes)