Red Velvet Crinkle Cookies
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 2 hours, 40 minutes
Yield: About 24 cookies
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
3/4 cup unsalted butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 Tbsp milk or buttermilk
1 1/2 tsp vanilla bean paste or vanilla
2 tsp lemon juice
5 tsp red food coloring
1 cup white chocolate chips
1 cup powdered sugar
a mixing bowl whisk together flour, cocoa powder, baking powder, baking
soda and salt for about 30 seconds, set aside.
In a stand mixer cream together butter and
granulated sugar until pale and fluffy. Mix in eggs 1 at a time,
blending until combined after each addition or live on the wild side and toss the all in at once. Mix in buttermilk, vanilla bean
paste, lemon juice and red food coloring. Set mixer on low speed,
slowly add in dry ingredients and mix just until combined. Stir in white
Cover bowl with plastic wrap and chill 2 hours or
until firm enough to shape into balls. I skip this step often...
oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from
refrigerator, scoop dough out and with hands or cookie/ice cream scoop & roll cookie dough balls into
powdered sugar and evenly coat. Transfer to a silicone baking mat or parchment paper
lined baking sheets and flatten slightly, then bake in preheated oven 13
- 14 minutes. Allow to rest on cookie sheet several minutes then
transfer to a wire rack to cool completely. Store in an airtight
It has been way to long since I have baked so I am taking advantage of Valentine's Day to make my fiance and I some red velvet crackle cookies, which if you've followed me on social media for a while you know are my favorite cookies!
are giving away a $100 gift card to Le Bijou for our final holiday
giveaway of the year good at Le Bijou Boutique in Long Beach Ca or
online at LeBijouLB.com
Take a peek of some of the current favorite's in stock at Le Bijou!
The giveaway is open internationally and ends 12.24.16 with daily online entries and 5 free entries with purchases!
Enjoy 15% also from shopping online with code 'LANIELOVESYA'
or mention the code when visiting us in person!
Every year I make cookie platters for family and friends for the holidays, this is a must have on my platter!
Makes about 2 dozen
1 1/4 cups all purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. coarse sea salt
1/2 cup butter
3/4 cups brown sugar
1 large egg
1 tsp. vanilla extract
2 tbsp. sugar, for topping
1 tsp. cinnamon, for topping adding cinnamon to any cookie makes it better!
butterscotch chips, optional
Preheat oven to 350 F degrees.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
a large bowl, cream together butter and brown sugar until light and
fluffy. Beat in egg, followed by vanilla extract. Gradually blend in the
flour mixture until dough comes together and no streaks of dry
Place sugar and cinnamon in a small bowl. Shape
dough into 1-inch balls and roll in sugar before placing on baking
sheet. Allow about 2 inches between cookies to allow for spread.
Bake for 11-14 minutes, until cookies are set and very lightly browned around the edges.
cookies to cool on baking sheet for 3-4 minutes, then transfer to a
wire rack to cool completely. While still one the baking sheet you can press a butterscotch chip in the
center of each cookie.
If you are in So Cali you can buy juniper berries from Penzey's Spices in Santa Monica or Torrance, I know they are sometimes hard to find.
For the juniper rub:
1 1/2 tablespoons kosher salt
1 1/2 tablespoons juniper berries*
1/2 teaspoon black peppercorns
2 bay leaves
2 garlic cloves, finely minced
2 1/2- to 3-pound boneless pork loin
For the juniper rub:
the salt in a small bowl. Using a mortar and pestle or a mallet, crush
the juniper berries and peppercorns. Add to the salt. Crumble the bay
leaves and add them, along with the garlic, to the bowl. Mix everything
Press the salt mixture evenly over the entire surface of
the pork loin. Place in a shallow pan, cover lightly with plastic wrap, and refrigerate at least 6 hours or overnight.
Remove from the refrigerator 1 hour before roasting.
Preheat the oven to 375 degrees F.
Place the pork loin in the pot and brown it on all sides, approximately 3
to 4 minutes per side, or until golden brown. Remove the pork loin from
Bake until the internal temperature reaches 160 degrees F on an
instant-read thermometer, about 30 minutes. Remove to a cutting board
and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange
on a serving platter and serve.
As a thank you to all who have supported my dream, business and self this past year I want to give a little something back... cash for jewelry!
It has been a crazy year with it's ups and downs and I know I have not blogged often enough since I have opened my shop (check my instagram for more updates from me) but I as I have said before I do plan to get back at it. Anyway, On to the good stuff, the giveaway!
You can enter here on my blog or head to my shop's facebook!
Oh, and watch this short video to see a few of the new designs made by myself and a few other designers I am currently working with available now in store and online!
Good luck and happy Thanksgiving!