Between my fashion magazines and wedding reads you may be surprised to know I have an extensive collection of cook books. After switching over to the vegetarian side of life during college, I became obsessed with learning how to cook and bake everything! These days cooking is second nature and I try to have a delicious home cooked meal on the table at least five nights a week. The weekends are usually saved for baking, which brings me to my first Fash Boulevard recipe post. I'm so excited that this weekend is the 4th of July. Not because I'm bursting to skip around with sparklers but simply for the fact that I get to celebrate my 9 year anniversary with my wonderful fiance. Yes, you read that right, 9 years! I wanted to bake something special for him which is how I came upon these beyond delicious Red Velvet cookie sandwiches. Justin loves Red Velvet cake and I thought this was an adorable spin. Plus they're a refreshing break from the usual 4th of July sweets. These yummy color appropriate treats are super easy to make and a delicious new way to get your Red Velvet fix. Below is the recipe if any of you bakers want to try them out. Happy 4th of July weekend everyone! I hope it's amazing. xoxo
Red Velvet Sandwich Cookies
- 1 box Duncan Hines Red Velvet cake mix
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup butter
Cream Cheese Icing
- 1/2 cup butter, softened to room temperature
- 1 8 oz. package cream cheese, softened to room temperature
- 1 1lb. box of confectioner’s sugar
- 1 tsp vanilla
- Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed.
- Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper. And refrigerate for 1 hour or overnight.
- Preheat your oven to 350°F. Lightly grease your baking sheets. And unwrap the dough log and set it on wax paper. Using a sharp knife, cut the log into slices about 1/4- inch thick. Place on cool baking sheets about 2 inches apart.
- Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool for 1 minute. And transfer to a wire rack to cool completely.
- To make the cream cheese icing, mix the cream cheese, butter, and vanilla together in a large bowl. And add all of the confectioner's sugar gradually.
- Spread the cream cheese frosting on the cookie. And top each frosted cookie with another cookie. Gently press together and roll in sprinkles (optional).
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