Red Velvet Cookies - Levain Style

 

The attic of my house is home to stored holiday decorations, several Christmas trees, boxes containing 'old' documents, my preserved wedding dress, boxes of Beanie Babies, seasonal wreaths, some pillows/cushions and boxes that have been unopened for almost 19 years (the year we moved into the house). Needless to say, there is way too much stored in the attic. The painful process of beginning to cull through and get rid of some of things started right before Christmas. Over the past weekend my nephew and I started an attic project that will enable us to better organize and get a handle on what exactly is stored up there. In moving things around we discovered one of those 'unopened' boxes. After bringing it down we unwrapped everything in the box. There was mostly glassware in the box, but there were a few more forgotten treasures. The absolute best find of the day was the lid to a slow cooker. For nineteen years I kept a slow cooker with no lid (I have trouble getting rid of things) and always wondered if the movers had broken the lid and never told us. Needless to say, I was beyond thrilled to now have two fully functional slow cookers (because we all need more than one most things or at least one thing that is functional). Because life is always better when you have at least two of something. And having at least two slow cookers is almost as good as having at least two recipes for Red Velvet Cookies.

It was a little more than two years ago that I shared a recipe for Red Velvet Crinkle Cookies. Maybe it didn't get your attention at the time or you decided to it was one of those seasonal Christmas and/or Valentine's Day cookies. But just like a Red Velvet Cake, Red Velvet Cookies are just different versions of chocolate confections. And in my world, a chocolate dessert goes into the category of  'perfect to eat 365 days a year'. Which means Red Velvet Cookies were always meant t to be made and enjoyed year-round. And especially more fun when made for the Memorial Day, Fourth of July and Labor Day holidays! Or maybe to make when watching your favorite sports team, one whose team colors are dominated by the color red! I guess what I am trying to say is don't wait for a special occasion for make these incredibly scrumptious Red Velvet Cookies-Levain Style!  Especially if you are a chocolate lover!

With that red velvet flavor, load of white chocolate chips and ribbons of cream cheese, these cookies are heavenly! 

Do not be deterred by the two-step process used in the making of these cookies. In your first bite of a baked cookie, you will be more than happy you took the time to make them. Because they truly are one of those divinely delicious cookies, the kind destined to get rave reviews from your family and friends. To get those swirls of cream cheese in the cookie you need to first begin by making a cream cheese mixture. Once made, it needs to be placed in the freezer for 2-3 hours, so it has time to harden up.  If it's too soft you will lose the ribbons of cream cheese in your cookies. And it's those ribbons that bring added flavor and allure to these cookies.

The recipe makes 12-13 bakery sized (at least 4 inches in diameter) cookies. It's important that your balls of dough weigh the same (or as close to the same as possible) so they bake up evenly in the oven. While using a cookie scoop helps to create beautifully rounded cookies, these too benefit from being more perfectly rounded using the bowl and swirl method.

If you are looking to add another decadent cookie to your life, then you definitely want to make these Red Velvet Cookies - Levain Style. Keep the recipe in a handy, visible place. You wouldn't want it to get lost or forgotten for years!

Recipe

Red Velvet Cookies - Levain Style

Makes 12-13 Large Sized Cookies

Ingredients

Cream Cheese Filling

1/2 cup (113g) cream cheese, slightly softened

1/3 cup (40g) confectionary sugar

2 1/2 Tablespoons (20g) cornstarch

1/4 cup (50g) white chocolate chips, melted and cooled

1 teaspoon vanilla

1/4 teaspoon Kosher salt

Cookies

2 3/4 cups (358g) all-purpose flour, preferably organic

1/3 cup (35g) unsweetened cocoa powder (NOT Dutch Processed), sifted

1 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon cornstarch

1/2 teaspoon Kosher salt

1 cup (223g) unsalted butter, cubed

1 cup (200g) light brown sugar

2/3 cup (133g) granulated sugar

1 large egg

2 large egg yolks

2 teaspoons vanilla

1 teaspoon red food coloring gel Note: For a deeper red flavor use 2 teaspoons of red food coloring gel.

1 to 1 1/4 cups white chocolate chips (170-212g) or white chopped chocolate Note: More is better here.

Flaky sea salt

Directions

Cream Cheese Filling

1. In a medium sized bowl, use a hand mixer to cream the cream cheese. Add in the remaining ingredients. Beat until well blended and smooth.

2. Spread the mixture on a 9"x12" parchment paper lined baking sheet. Spread to a generous 1/4" thickness. Place in the freezer.

3. Freeze the filling for 2-3 hours. At the 2-hour mark start making the cookie dough batter.

Cookies

1. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter.

2. Add in the granulated sugar and light brown sugar. Beat just until blended.

3. Add in the eggs, one at time.

4. Mix in the vanilla and red food coloring gel.

5. In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, Kosher salt and cornstarch.

6. Add in the dry ingredients in two additions.

7. Mix in the white chocolate chips or chopped white chocolate.

8. Remove the cream cheese filling from the freezer. Cut into 1/2" wide strips. Cut each strip into 2 to 3 inch pieces. Add these pieces to the dough. Mix just until blended (do not over mix as you want the strips to remain as much as possible).

9. Using a large (2 1/4" wide) cookie scoop, make 12-13 cookie balls. Place on a small baking tray. Cover and freeze 3-4 hours or overnight. Note: Balls of dough will weigh approximately 3.6 oz or 102g.

10. Preheat oven to 350 degrees (F). Place 5-6 cookie dough balls on a large baking sheet. Lightly sprinkle with flaky sea salt. Bake 15-18 minutes on a parchment paper lined baking sheet. Allow cookies to cool on baking sheet.

Notes: (1) Red food coloring gel is preferable to liquid red food coloring.  (2) Begin making the cream cheese filling at least 2-3 hours before assembling the cookie dough.

Baked Banana and Blueberry Oatmeal

There are essentially two kinds of runners. Those running 'fasted' and those running 'feasted'. Fasted runners generally don't eat anything before a run, while feasted runners have learned how to best fuel their bodies with food prior to lacing up. Having a sensitive stomach, I tend to be a fasted runner because I haven't found a food that won't betray me (if you know, you know). Honestly, not having anything in my stomach hasn't necessarily served me well. However, that has now changed as I have found a nutrient dense breakfast that's not only incredibly delicious but has been the fuel I never knew my body loved. I have my Instagram friend @marmilious to thank for this. Little did she know that her Instagram post for this healthy, scrumptious Baked Banana and Blueberry Oatmeal finally turned me into a 'fueled' runner. Not a runner or morning walker? No worries. Because this easy to make, heart healthy baked oatmeal makes for a great start to any day.

With its' dense, moist, cake-like texture this Baked Banana and Blueberry Oatmeal is a very satisfying meal. And because it can also be made ahead of time and quickly reheated in the microwave, it makes for a perfect grab and go kind of meal.

What makes this Baked Banana and Blueberry Oatmeal the perfect breakfast or pre-run/walk meal is that it's loaded with all natural ingredients. Peanut butter, bananas, blueberries, honey, eggs, milk, oatmeal, Kosher salt and cinnamon come together to create the kind of baked oatmeal even non-oatmeal lovers will come to love. The ripe bananas and honey serve as natural sweeteners, thus eliminating the need for any processed sugar. The oatmeal, bananas and peanut butter are a complex carb combination intended to keep you full but without giving you that 'too full for comfort' feeling. Lastly, the milk, eggs and peanut butter bring much needed protein. I mean, really. Starting your day with THIS baked oatmeal will have you living your best life!

Ever since I was lucky enough to be given my friend Marla's recipe, I have made this Baked Banana and Blueberry Oatmeal three times now in the last three weeks. Here's what I learned in making it several times. Very ripe bananas, the kind you generally use when making banana bread, make a difference. Using more rather than less fresh blueberries makes it even more delicious. While I haven't yet swapped out the blueberries for blackberries or made a blueberry/blackberry version, but more than likely I will in the weeks ahead. Because I am now addicted to this Baked Oatmeal. All because a friend so generously shared one of her recipes with me.

You have the option of baking the oatmeal in either generously buttered individual ramekins or in an 8" x 8" pan. Personally, I prefer making them in the ramekins as they make the perfect individual serving. Additionally, I think it also makes for a great presentation when you are making breakfast and/or brunch for your family.

Did I mention how easy this Baked Banana and Blueberry Oatmeal is to make? Other than bowls, measuring tools, a whisk, a fork, a spatula and either ramekins or a baking pan, it doesn't require any special equipment. It's the kind of breakfast you make when either at home or on vacation. For those of you who love to meal prep for the week, this Baked Banana and Blueberry Oatmeal is made for you! Lastly, it's the ideal breakfast for all of you "love to be fueled' runners and/or walkers out there. 

Okay, what are you waiting for? You too need this crave worthy Baked Banana and Blueberry Oatmeal in your life!

Recipe

Baked Banana and Blueberry Oatmeal

Makes 6 servings

Ingredients

2 medium-large sized very ripe bananas (approximately 340g)

1 cup whole milk

2 large eggs

1 teaspoon vanilla

1/2 cup (125g) creamy peanut butter

2 Tablespoons (38g) honey

2 1/2 cups (225g) old fashioned oats

1 teaspoon baking powder

1/4 to 1/2 teaspoon cinnamon

1/4 teaspoon Kosher salt

1 to 1 1/2 cups fresh blueberries (or fresh blackberries)

Maple syrup for serving, optional but good

Directions

1. Generously butter 6 eight-ounce ramekins or an 8"x 8" baking pan. Set aside.

2. Preheat oven to 350 degrees F.

3. In a medium sized bowl, mash the bananas well. Add in the eggs, honey, vanilla and peanut butter. Whisk until well combined.

4. Pour and whisk in the milk.

5. Stir in the baking powder, Kosher salt, cinnamon, and oats.

6. Gently fold in the blueberries.

7. Divide the mixture evenly between the 6 ramekins or pour into the baking pan. 

8. Bake for 30-35 minutes or until the mixture has puffed up slightly and is lightly golden on top. Remove from the oven.

9. Enjoy immediately with some maple syrup. OR Cool to room temperature. Cover and chill. Reheat in the microwave when ready to eat. Note: The Baked Banana and Blueberry Oatmeal will be good, if well wrapped, for up to 5-6 days in the refrigerator. 

Notes: (1) Highly recommend using 1 1/2 cups of fresh blueberries. (2) I baked the oatmeal in ramekins, so I had individual servings. (3) Replaced the Old-Fashioned Oats with Gluten Free Old-Fashioned Oats to make this gluten free.

Grand Tetons, September 2024

Caramelized Shallot and Onion Dip

 

When it comes to onion dips, homemade is always better than store bought. And always better than the semi-homemade version where you stir a packet of a soup or dip mix into a mixture of mayonnaise and sour cream. Up until recently, I would have told you an onion dip made only with caramelized onions was the best kind of onion dip. As is sometimes the case here on the blog, I am about to tell you something different. Who amongst us has never shifted their opinion? An onion dip made with both shallots and onions is the most 'beautilicious', richly indulgent, best-ever onion dip! It's with 99.9% certainty that I will hold steadfast to that opinion! You can hold me to it!

The flavor profile of shallots might best be described as a cross between a sweet onion and garlic. They are more delicate and milder than an onion and less pungent than garlic. When caramelized they take on a bit of sweet flavor. Which explains why an onion dip made with both caramelized shallots and onions is a umami flavor bomb! 

There is a 4-1 shallot to onion ratio in this dip. When shopping for shallots look for larger-sized ones, ones almost the size of a small lime. If you can only find smaller ones, then create small clusters of the shallots until it closely resembles a small lime. Small onions are often hard to find, so use half of a medium onion in this recipe. Cutting both the shallots and onions to about an 1/8" inch thickness is made easier if you use a mandolin. Additionally, it ensures your slices are even.

Caramelizing the shallots and onions is a 'slow process'. Sauteed in melted unsalted butter over low heat, it can take up to 35 minutes to perfectly caramelize them. You know you have superbly caramelized shallots and onions when they get to a deep, rich, golden-brown color and have a soft, jammy kind of texture. Low and slow is your caramelization mantra.

Destined to be the centerpiece of any appetizer table, this Caramelized Shallot and Onion Dip begs for a sturdy potato chip. But potato chips aren't the only things it can be served with. An assortment of vegetables, crackers, and/or grilled bread pair exceptionally well with this ultra creamy, sinfully addictive, delicious dip. 

If you are looking to impress your family and friends, this Caramelized Shallot and Onion Dip can be made year-round. Serve it at your next gathering and I am pretty certain you will have everyone asking you for the recipe.

Recipe 

Caramelized Shallot and Onion Dip

Makes 2 cups

Ingredients

4 Tablespoons unsalted butter

4 large sized shallots, skins removed and sliced very thin (see notes)

1 small or half of one medium sized yellow onion, skin removed and sliced very thin (see notes)

2 Tablespoons light brown sugar, firmly packed

Kosher salt

2 garlic cloves, minced

8 ounces (226g) cream cheese, room temperature

1/2 cup (115g) mayonnaise (i.e., Hellmann's)

1/4 cup (60g) sour cream

1 Tablespoon + 1 teaspoon freshly chopped chives

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

Potato Chips, sliced vegetables, crackers, and/or grilled bread for serving

Directions

1. In a medium sized saucepan or cast-iron pan, melt the butter over low heat.

2. Add in the sliced shallots, sliced onions, brown sugar and a generous pinch of Kosher salt. Cook over low heat, stirring occasionally, until the shallots and onions are caramelized (the color should be a rich golden brown). Cooking time will be somewhere between 25 and 35 minutes.

3. Add in the minced garlic and cook for one additional minute.

4. Remove from the heat. Transfer to chopping board. Allow to cool slightly and then coarsely chop. 

5. In a medium sized bowl, cream the cream cheese until smooth (no lumps). Add in the mayonnaise and sour cream. Beat until very creamy (about 2-3 minutes).

6. Add in the slightly cooled onions/garlic, the chives, 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper. Use a spatula to mix thoroughly.

7. Transfer mixture to a serving bowl. Garnish with some chives and a light sprinkle of black pepper. Serve immediately. Or cover and store in the refrigerator until ready to serve. If chilled, remove from the refrigerator at least 30 minutes before serving. Stir well then top with the garnishes. If the mixture has thickened considerably loosen with another tablespoon of mayonnaise.

8. Store any leftover dip (covered) in the refrigerator for up 5-6 days. But it will most likely be gone before then.

Notes: (1) When buying shallots look for ones the size of small limes. (2) Cut the shallots and onions to about a 1/8 inch thickness. Using a mandolin makes cutting easy and creates even slices. (3) Recipe inspired by the Caramelized Shallot Dip shared by Erin French in her cookbook "The Lost Kitchen Volume 2: Big Heart Little Stove). (4) There is one other onion dip on the blog. You can find the link to the French Onion dip here.