Christmas celebration is incomplete without its delicacy and one can’t miss the most loved and preferred Red Velvet flavour and tinge of Chocolate. And what it would feel like if these both are combined together. HEAVEN!!!! Isn’t it?
So, get ready to dip into flavour of Red Velvet with some chocolate chips
Red Velvet Cake Flour – 2 cups
Egg – 1
Butter – 2 tbsp
Oil – 2 tbsp
White (or Dark) Chocolate Chips – 1.5 cups
Add all the above ingredients except chocolate chips in a bowl and combine it using our Kraft hand blender or you could just crush it with hands.
Now mix the chocolate chips in this mixture.
Make small balls out of the dough and flatten them slightly in shape of cookie
Now place these cookies on greased cookie sheet (slightly) or any baking pan.
Leave 1 ” space between the cookies to give them enough space to expand.
Bake in a 375 degree F (or 200 degree C) oven for 10 minutes and you could see that the chocolate chips were slightly golden brown in color.
Note: Add chocolate chips on top as soon as you have taken the cookies out from the oven(instead of adding them before baking) as they will be little soft to hold the chocolate chips. The little heat inside the cookies will melt these chips slightly making it delicious and retaining its bright white color.
The cookies can be made in no time and is perfect to make for unexpected guests if you have the cake mix on hand.
Christmas and Cakes go hand in hand, this Spiced Canberry coffee cake would add sweetness to your Christmas celebration.
¾ c. unsalted butter
3 c. all-purpose flour
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. kosher salt
1½ c. granulated sugar
3 large eggs
1½ c. lowfat buttermilk
2 tsp. grated orange zest
2 c. Spiced Cranberries or store-bought cranberry sauce
1 c. roughly chopped walnuts
1¼ c. confectioners’ sugar
3 tbsp. milk
Heat oven to 350 degrees F. Coat a 9- by 13-inch baking dish with butter and lightly dust with flour. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Using an electric mixer, beat the butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, then the buttermilk and orange zest. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
Spread half the batter into the prepared baking dish. Dollop 1 cup cranberry sauce over the top, then gently spread, swirling it into the batter. Top with the remaining batter, then dollop with the remaining cranberry sauce.
Sprinkle the walnuts over the top and bake until the cake is golden brown and a pick inserted into the center comes out clean, 45 to 50 minutes. Let cool for 5 minutes.
While the cake cools, make the icing: In a small bowl, whisk together the confectioners’ sugar and milk until smooth. Drizzle the icing over the warm cake, then let cool completely before serving.
Serve guests a piece of seasonal coffee cake and a steaming hot cup of coffee on Christmas morning