The weekend is almost here AND The Avengers is coming out. Holla!
I’m pretty excited about this movie, although I’ve only seen a couple of the Marvel films. My brother made me watch Iron Man and I loved it. I saw Captain America in the theater. That one was pretty good, but the experience was overshadowed by a major embarrassing moment….I got up to go to the bathroom halfway through, got confused about where we came in, and suddenly found myself walking out a door next to the screen and into the bright sunlight…I laughed so hard as I jogged around the entire building to get back to the front. I was kind of afraid the whole theater had flooded with light but fortunately it wasn’t really noticeable. Moral of the story: don’t be like me.
I hope you have a fun weekend planned too. If you’re in the mood for baking, here is yet another brilliantly simple and delicious recipe from Paula Deen. She is becoming my favorite source for dessert recipes.
The cookies are soft and chewy, and the cream cheese frosting is….cream cheese frosting. No further description needed there.
I made a couple small adjustments to this recipe after reading the comments on the original. The cookies will spread out quite a bit as they cook, so the dollops of batter should only be the amount of a tablespoon or just a little more. I also cut the frosting recipe in half, as the original recipe makes too much. (Although the concept of “too much frosting” is a little hard for me to grasp.)
These are indulgent, fun to eat, and perfect for the weekend. I hope it’s a great one whatever you do!
Red Velvet Sandwich Cookies
Recipe adapted from Paula Deen
Makes 13-17 sandwiches (depending on the size of the cookies)
1 1/3 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, room temperature
1 cup sugar
2 tablespoons buttermilk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1 stick butter, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar
Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
In a small bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
In the large bowl of an electric mixer (or using a hand mixer) cream the butter and sugar together until light and fluffy. Add in the eggs one at a time, then beat in the buttermilk, vinegar, vanilla and red food coloring. Beat until combined. Add the dry ingredients to the wet, and mix until combined.
Drop batter onto baking sheets. Each dollop should be about 1 tablespoon of batter, or a little more for big cookies. Leave plenty of room in between as the cookies will spread.
Bake for 10 minutes or until baked through. Cookies will be cakey and light. Let cookies cool for a minute or two on the baking sheet, then transfer to a wire rack to cool completely.
For the frosting: In the large bowl of an electric mixer, combine the cream cheese, butter, and vanilla until smooth. Add powdered sugar on low speed until incorporated, then mix on high until frosting is light and fluffy.
Spread frosting over one cooled cookie and place another cookie on top. Enjoy!