Christmas Neighbor + Coworker Treats
You know I get too much joy out of fattening up those that I love around any holiday. This week I baked my little heart out most of the week to make treats for my neighbors and coworkers. Below are recipes for all three treats.
Red Velvet Chocolate Chip Cookies from Sally's Baking Addiction
1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour
- 1/4 cup (21g) unsweetened 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 light brown sugar (or dark brown)
- 1/4 cup (50g) granulated sugar
- 1 egg, at room temperature*
- 1 Tablespoon (15ml) milk
- 2 teaspoons vanilla extract
- 1.5 Tablespoons red food coloring (liquid, gel, or 2 tsp beet powder alternative)*
- 1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)
Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. 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. 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 redder. On low speed, beat in the chocolate chips. The dough will be sticky.
Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 4-5 days-- make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling for more than 1 day.). Chilling is mandatory.
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop 1.5 Tablespoons of dough and mold 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 is 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 (as explained in the post) - that's optional and only for looks.
Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months - thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).
Oreo Snowmen Truffles
- 1 16 oz brick of cream cheese (room temperature)
- 1 whole pack of Oreos (not double stuffed)
- White melting chocolates (I like Ghiradelli)
- black decorating gel
- orange triangle sprinkles (found here)
Crush Oreos in a food processor and combine with cream cheese. Roll tablespoon size balls. Refrigerate for 30 minutes to an hour. Melt the melting chocolates in the microwave for 1 minute, stir and then again in 30 second increments until completely melted. one by one, dip the Oreo balls in the melting chocolate. While the chocolate is still wet, apply orange sprinkle to create the "nose". Once the chocolate has dried, use the black decorating gel to dab on dots to create the eyes and smile.
Hot Cocoa Fudge (from Wine and Glue)
- 3 cups milk chocolate chips
- 14 oz sweetened condensed milk
- 1 TBSP cocoa powder
- 2 tsps vanilla extract
- 1 cup marshmallow bits
- Line a 9 by 9 inch pan with aluminum foil.
- Over medium low heat, add the sweetened condensed milk to a small saucepan. Whisk in the cocoa powder.
- Stir in the chocolate chips and stir consistently until well combined. Stir in the vanilla extract.
- Pour into the pan, and add the marshmallow bits, gently pressing them into the fudge. (You may not need all of them.)
- Refrigerate for at least four hours, covered, before removing the fudge from the pan by lifting the aluminum foil, peeling it off the fudge, and cutting the fudge to serve.
- Store in an airtight container at room temperature for up to two weeks.