Red Velvet Cookie Cake

I’ve never really thought about it before, but cookie cakes have played kind of a major role in my life.

It started in high school. Junior year when my husband and I were dating, there was a Sadie Hawkins’-style dance called MORP (backwards prom). Everything about it was supposed to be the opposite of the regular protocol for school dances. Instead of dressing up in our fancy best, couples were supposed to dress exactly alike. (This was much trickier in the ’90s, before the age of gender neutralized clothing.) The dance was casual instead of formal; even the photo backdrop was a departure from the usual Grecian columns and silky fabrics:

Ah yes, here we are, dressed alike and casually hanging out on our garland-draped ATV. (Who comes up with this stuff?)

The final detail of MORP was that the girl was supposed to ask the guy to the dance in some clever way. I guess food has always been my love language, because I decided to present my then-boyfriend-now-husband with a cookie cake popping the question in frosting. Unfortunately, “Will you go to MORP with me?” was too long to fit on the cookie I ended up ordering, and instead, I remember it just had the word MORP with a giant question mark.

MORP?

Good thing he knew what I was talking about, or he probably would have thought I was suffering from some sort of delicious aphasic episode.

Fast forward several years. When we found out I was pregnant with our first child, we figured we’d break out the old cookie cake communication trick to inform my husband’s parents of their new grandparent status. We had been tasked to bring dessert to Sunday dinner. Imagine my in-laws’ surprise when they read the happy news in frosted lettering. Good memories.

With this history, cookie cakes have always held a place in my heart as special occasion desserts. So the other night when a friend and her daughter joined us for dinner, I decided a red velvet cookie cake sounded like just the delectable treat to serve after dinner.

When our visiting friend and I took our first bites, we looked at each other and went, “Oh. WOW.” The subtly flavored chocolate cookie dotted with white chocolate chips and covered with smooth cream cheese frosting made for an amazing finish to dinner. Cookie cakes for the win once again!

With Valentine’s Day on the horizon, or for any special occasion, consider this decadent dessert. You don’t even have to spell out any messages on it. It’s special enough all by itself.


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Red Velvet Cookie Cake
Perfect for Valentine's Day, this frosted red velvet cookie cake is a decadent treat!
Servings
small slices
Ingredients
Servings
small slices
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Spray a 10-inch tart pan with cooking spray. In a large bowl, cream the butter and sugars until light and fluffy. Add egg, egg yolk, vanilla, food coloring, and vinegar and mix to combine.
  2. Add flour, cocoa powder, corn starch, baking powder, and salt and mix until just combined. Stir in white chocolate chips. Pour into prepared pan, smoothing the top of the batter until even. Bake 30 minutes.
  3. Meanwhile, make the frosting: In a medium bowl, beat cream cheese and butter until smooth. Gradually beat in powdered sugar, then vanilla and milk, until smooth and spreadable.
  4. When cookie cake has completely cooled, spread frosting in a smooth layer on top. Sprinkle with colored sprinkles, if using. Keep refrigerated.
Recipe Notes

Cookie cake adapted from Just So Tasty. Frosting from Betty Crocker.

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Apple Pie Truffles

How has it been since August that this blog has featured a dessert recipe? I’ll be honest, the gap in blogging about desserts is certainly not for lack of eating them! Halloween and our Stranger Things Party made sure of that. But now that Thanksgiving is upon us, leading (obviously) straight into the Christmas season, I say we can interrupt our regularly scheduled mostly healthy programming to bring you these Apple Pie Truffles.

Why Apple Pie Truffles? Doesn’t regular pie stand on its own as the top choice of discriminating holiday dessert eaters everywhere? Why would you mess with greatness? Well, pie and truffles are like religion and science: they don’t have to be in opposition! There’s room at the table–literally–for both.

These decadent truffles are like individual apple pies in poppable bite form–oh, and did I mention they’re covered in white chocolate? Apple pie + white chocolate is the flavor combination you didn’t know was missing from your life. The use of shortbread cookies to achieve the buttery texture of crust adds to the sensory experience…and of course the taste.

I’m thinking these need to make an appearance at our annual Christmas party…and maybe at a cookie exchange…and heck, let’s throw in Thanksgiving dinner, too. I don’t think anyone will mind.


Print Recipe
Apple Pie Truffles
These decadent truffles are like apple pie in poppable bite form!
Course Dessert
Servings
truffles
Ingredients
Course Dessert
Servings
truffles
Ingredients
Instructions
  1. Peel apple and dice fine into ~ 1/4 square cubes. Place in a small saucepan with 1-2 Tbsp. of water, cover, and heat over medium heat about 5 minutes or until apple has just softened. Remove from heat, drain if any water remains, and set aside to cool.
  2. Crush shortbread cookies into crumbs. In a large mixing bowl, combine cookie crumbs, powdered sugar, cream cheese, 1/2 tsp. cinnamon, and melted white chocolate. Form into a ball as best you can, cover, and refrigerate for 1 hour.
  3. Line a flat platter or baking sheet with wax paper. Remove truffle mixture from fridge and form into 12-14 balls, about 1 inch in diameter, placing them on wax paper. Return to the fridge for another 30 minutes to 1 hour of chilling.
  4. In a small bowl, melt white chocolate in the microwave (30 second intervals tends to work well). Carefully dip each ball in the melted chocolate, rolling to cover the exterior and allowing excess chocolate to drip off. Place balls on wax paper. Sprinkle with cinnamon to finish.
  5. Return to the refrigerator for storing.
Recipe Notes

Adapted from Kitchen Sanctuary.

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Streusel-Topped Blueberry Custard Pie

Did you know that you can still actually enter pies to be judged at the state fair? There are many things I do not wish to be judged on (my fashion sense, the way I drive when my kids are late to school, the fine lines creeping across my face, to name a few), but if you must judge me, by all means, judge me by my pies.

This pie, specifically. I’m seriously considering entering this Streusel-Topped Blueberry Custard Pie in the upcoming Arizona State Fair Culinary Arts Exhibition in October. It may just be me and a bunch of old ladies from far-flung regions of this great state–places with goofy names like Tuba City and Why–people who still think of the state fair as an opportunity to display their skills instead of an opportunity to see Snoop Dogg in concert and eat fried Twinkies. But I’d kind of like the chance to showcase this gem of a pie, because it is deeeeelish.

Admittedly, “Streusel-Topped Blueberry Custard Pie” is a bit of a mouthful–literally and figuratively–and initially, sounds like a rather odd combination of flavors and concepts:

Streusel? On top of blueberry pie? Which is a custard?

But don’t let that deter you.

This is one special pie. Its mix of creamy blueberry custard with sweet, crunchy streusel is truly unique and has been a crowd-pleaser for its originality every time I’ve served it. If you’ve ever seen the movie Amélie, you may remember the title character’s delight at cracking the crust of a crime brûlée with a spoon to access the smooth custard underneath.

This pie offers a similar tactile pleasure, as its crunchy layer of streusel topping gives way to velvety custard beneath. And I think you’ll be pleasantly surprised by the way the cinnamony top complements the blueberry filling.

So what do you think? State fair-worthy? What pie would you enter in your state fair?

Nutrition Facts
Servings: 9
Per Serving % Daily Value*
Calories 276
Total Fat 12g 15%
Saturated Fat 4.5g 22%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 204mg 9%
Potassium 91mg 2%
Total Carb 39.9g 13%
Dietary Fiber 1.9g 7%
Sugars 24.8g
Protein 3.5g
Vitamin A 5% · Vitamin C 11%
Calcium 2% · Iron 8%
*Based on a 2,000 calorie diet
Recipe analyzed by 
Print Recipe
Streusel-Topped Blueberry Custard Pie
A crunchy layer of streusel gives way to velvety blueberry custard underneath in this truly unique pie.
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
For the crust and filling:
For the streusel topping:
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
For the crust and filling:
For the streusel topping:
Instructions
  1. Preheat oven to 400 degrees. Roll pie crust to a diameter of 10 inches and place in the bottom of a 10-inch pie plate.
  2. In a medium bowl, combine sour cream, egg, sugar, vanilla, 2 Tbsp. flour, and salt. Fold in blueberries. Pour the mixture into the pie crust. Bake 25 minutes. (You may want to cover the edges with foil or a crust shield to prevent excessive browning.)
  3. In the meantime, prepare streusel: in a small bowl, combine brown sugar and flour, then work the butter in with a fork or your fingers. Stir in pecans.
  4. After 25 minutes of baking, sprinkle streusel over the top of the blueberry filling. Return to oven and bake an additional 15-20 minutes until the filling is no longer jiggly and the topping is nicely browned. Cool 30 minutes before serving, or serve chilled.
Recipe Notes
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Mandarin Orange Yogurt Pops

I always forget about popsicles. They’re such a simple, versatile snack that’s just about fail-safe, and I have what is officially known as a “crap-ton” of popsicle molds sitting in one of my kitchen cabinets. But somehow, the idea of making popsicles rarely springs to mind.

Until, that is, I go swimming. When you’re by the pool on a hot day, doing the summer dance of in-for-a-dip, out-for-some-sun, don’t popsicles just sound like the perfect treat? They sure do to me! So the other day, when the kids and I were enjoying an afternoon by the pool, a craving for popsicles came on full force.

These creamy Mandarin Orange Yogurt Pops were just the thing, both for me the crew of my own kids and neighbor kids tromping through my house until school starts next week. Of course, if you’ve ever made popsicles, you probably realize that any mix of fruit, juice, and/or yogurt will pretty much work, so think of these as more “popsicle inspiration” and less “popsicle recipe.” The mandarin oranges here could easily be replaced by any frozen fruit, and the yogurt with honey could be flavored yogurt. (There’s a reason why even kids can make these frozen treats.)

What’s your favorite version?

Print Recipe
Mandarin Orange Yogurt Pops
Creamy frozen pops with bursts of juicy mandarin orange!
Course snack
Prep Time 5 minutes
Passive Time 2 hours (freezing)
Servings
popsicles (depending on mold size)
Ingredients
Course snack
Prep Time 5 minutes
Passive Time 2 hours (freezing)
Servings
popsicles (depending on mold size)
Ingredients
Instructions
  1. In a mixing bowl, stir together yogurt, honey, and orange extract (if using). Drain about half the liquid from the mandarin oranges, then stir oranges and remaining liquid into yogurt mixture.
  2. Carefully spoon into popsicle molds. Freeze 2 hours or until firm.
Recipe Notes

A Love Letter to Food Original Recipe.

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3-Ingredient Mango Frozen Yogurt

Mango frozen yogurt

I’m gonna come right out and say that Disneyland is missing a major opportunity.

Anyone who has been to Adventureland knows that you absolutely cannot have a complete Disney experience there without enjoying some Dole Pineapple Whip. You know, from the thatched-roof stand next to the Tiki Room where the line always stretches back to the I-10 (or at least to Sleeping Beauty’s Castle). I enjoy Dole Whip, with its cool, creamy texture and tropical sweetness, but I’m not quite as fanatical about it as some people I know. People go NUTS for this stuff.

So when I say Disneyland is missing an opportunity, here’s what I mean: there are other tropical fruits they haven’t experimented with that can be made into whips. Like mango! In this foodie’s humble opinion, this mango frozen yogurt (aka Mango Whip) is at least as tasty as the pineapple version served in Adventureland. It’s a zippy fresh fruit treat that, with only three ingredients, is ridiculously easy to make and surprisingly low in added sugar. If Disneyland tapped into this, the tiki stand could have lines that stretch all the way to the Pacific! Wouldn’t THAT be fun?

Mango frozen yogurt

Or, instead, you could just make it at home.

Mango frozen yogurt

Frozen mango + yogurt + powdered sugar + a blender, and in 5 minutes you’ve got the definition of refreshment in a bowl. So who needs Disneyland? (Ok, I do. I need Disneyland. When can we go back again???)

Adventure land

 

Print Recipe
3-Ingredient Mango Frozen Yogurt
A refreshing mango frozen yogurt with minimal added sugar.
Course Dessert, snack
Servings
(generously)
Ingredients
Course Dessert, snack
Servings
(generously)
Ingredients
Instructions
  1. Place all ingredients in a blender or the bowl of a food processor and blend/process until smooth. Serve immediately.
Recipe Notes

Adapted from Eating Well.

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