.widget.Profile .widget-content>a img.profile-img { min-width: 80px!important; min-height: 80px!important; max-width: 80px; border-radius: 40px; } .widget.Profile .widget-content>a img.profile-img { float: center; } .widget.Profile { text-align: center; float: center; margin: auto; }

04 August 2013

Red Velvet Pudding Cookies

Yesterday was Ashley's Big Day! She has officially joined the "Mrs." club :) The wedding was absolutely beautiful from start to finish. I have not been to Dallas before, beyond driving through when coming back from Kansas City. So it was nice to spend some time in the city celebrating. We were in the Arts District of Dallas which was gorgeous. Oh, how I miss living in the city. Having been to a wedding, it makes me miss getting married so much. Can I have another wedding day?!? I got so much advice from other brides and I have since, dished out the same advice-- to take the time to stop and enjoy your wedding. I wanted so bad to have a "time-out" and "stop-time" to just enjoy the day, because I realized that for me and I am sure for other brides, no matter how much you take the time to enjoy the big day-- it just goes by too fast. They say fairy tales cannot last forever. And having a day where you marry your best friend, the man of your dream surrounded by friends and family who have given you unconditional love and support- is truly a fairy tale, a fairy tale that is gone with the blink of an eye!

Between the wedding and the reception- we went to a cupckarery (of course!) Remember when I got to visit three cupcakeries in Dallas as the hubby and I drove back from Kansas City? And how I got super sick? Well- I never got to eat Sugar Queen's Cupcakes, to review them. So I wanted to go back and review them, but it was too far from where the wedding was- so instead we drove to The Original Cupcakery in Dallas. It got great reviews, but I guess you will have to stay tuned to see what I think (check out my Cupcakery Reviews). After some down time, we headed to the reception at the Room on Main-- the venue reminded me of my reception--a large room with floor to ceiling windows with a great view! I had such an amazing time- a night filled with love, laughter, dancing and good times with my labmates, another friend in the program and their significant others. So.Much.Fun! And the hubby and I got to have some photobooth fun and be silly! Since we were so busy at our wedding, we did not have time to go in the photobooth!

Sunday funday can only bring yumminess! I think I have already, many times, professed my love of pudding cookies. And I truly think I cannot make a non-pudding cookie anymore! I was craving something sweet- and my favorite sweet treat has got to be cookies. So I wanted to make another pudding cookie. I had already made a few, but realized I never made a red velvet pudding cookie and I love red velvet cake-- so the cookie should be super yummy. I did a Google search for recipe and stumbled on this recipe! It is so so so gooood! Definitely making my Favorites of 2013 list, for sure. The hubby came home, had one bite, and was also in love :) I have a feeling these cookies are not going to last long at all! If I could describe them in one word- addicting! I chose not to use white chocolate chips because I am a real chocolate kinda gal ;) The combination of a moist red velvet cookie with a chocolate pudding base with ooey-gooey chocolate chunks- to die for! Trust me, you are going to want to make these!

Adapted from Chef-in-Training


Preheat Oven to 350F Degrees

2 1/4 c. flour
2 tsp. baking soda
1 (3.4-3.56 oz.) package of chocolate pudding
1 1/2 sticks of butter, softened
1/4 c. sugar
3/4 c. brown sugar
2 eggs, room temperature
1 tsp. vanilla
1-2 tbsp. red food coloring
1 1/2 c. chocolate chunks*

*Can substitute with chocolate chips or white chocolate chips


In a medium bowl, whisk together flour, baking soda and pudding mix. Set aside. In the bowl of a stand mixer fitted with paddle attachment, mix together butter and sugar, until light and fluffy (approximately 5-8 minutes). Add in eggs, one a time, mixing until incorporated (after each egg, scrape down the sides of the bowl before mixing again). Next, mix in vanilla, followed by red food coloring.
  • For food coloring, add in 1 tbsp. first. Then slowly add in more, until desired color is reached. Note- the batter will get slightly darker when adding in dry ingredients. After all, we are using chocolate pudding.
Slowly add in dry ingredients, one cup at a time, mixing until just incorporated. Similar to the eggs, scrape down the sides of the bowl, before mixing again. Last, mix in chocolate chunks.

Place batter in the refrigerator for abut 5-10 minutes, to allow the batter to harden a bit. Line baking sheet with a baking mat, aluminum foil, parchment paper or wax paper. Scoop out 1 1/2-2 inch, large cookie dough balls onto sheet (roll between palms of your hands for a nice round shape). Space the cookies 2 inches apart and bake for 10-12 minutes. The cookies do not spread too much. Let cool for 5 minutes before transferring to a cooling rack.


1 comment :

  1. They helped us put together a great menu, from the consultation to the tasting to the actual event at banquet halls in Chicago. They had biscuits and gravy, cornbread muffins, fried catfish, jambalaya, enormous pieces of fried chicken