When I met Jessica of My Baking Heart last fall in San Francisco, my first thought was, “I love her Texas accent!”, my second thought was, “Her mom looks like Paula Deen!” and my third thought was, “Jessica is so pretty!” To say we had a blast would be quite the understatement.
Through getting to know Jessica beyond the blog, she always lit up when talking about her then boyfriend, Chris. To no surprise, they were engaged shortly thereafter and have spent the last many months planning the wedding of their dreams. Jessica has an eye for all things 4-star and without a doubt, her wedding will be one that guests remember for a lifetime. I can only assume the food will be out of this world. Especially dessert.
When I think of Jessica, other than her accent, her celeb look-a-like mom, and her stunning beauty, I think of her baking. Likely in a really cute apron. Maybe even some heels.
Jessica is a baker. The girl can make flour, sugar, and butter work magic and hand her a pastry bag and tip, and you’re bound to end up with a masterpiece. My blood sugar goes up just looking at the beautiful treats she whips up so it was only appropriate to return the favor for her virtual wedding shower with these Red Velvet White Chocolate Chip Cookies.
I’ve made Red Velvet Cookies with White Chocolate Chips in the past and they were a huge hit on the blog. Cookies…red velvet…no wonder. Unlike my previous attempt which included a boxed cake mix, these were from scratch. Yet, they were very simple to make. I whipped these up in no time and Mr. Prevention and I both had trouble resisting fourths. I mean thirds. Crap, I mean seconds.
Jessica and Chris, happy upcoming nuptials. You deserve a perfect day and then some. Cheers to you and many years of happiness!
Red Velvet White Chocolate Chip Cookies ever so slightly adapted from Cooking Classy
1 1/2 cups whole wheat pastry flour or white wheat flour
2 1/2 Tbsp cocoa powder
1 tsp cornstarch
3/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 tsp white vinegar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 tsp red food coloring
3/4 cup white chocolate chips, divided
Preheat oven to 375 F.Line 3 baking sheet with parchment paper and set aside.
In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt; set aside.
Add butter and sugar to the bowl of an electric stand mixer. Pour vinegar over mixture and blend mixture on medium speed, about 4 minutes, until pale and fluffy. Add egg and mix until combined; add vanilla and food coloring whisking to combine, scraping down the sides. Slowly incorporate dry ingredients and mix just until combine. Fold in just under half of the white chocolate chips.
Drop cookie dough by heaping tablespoonfuls onto lined cookie sheets and “decorate” with the remaining chocolate chips (about 3 chips per cookie), pressing the chips ever so gently into the dough. Bake in preheated oven 9 – 11 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.
Yield: 30 cookies.
Nutrition Information (per cookie): 104 calories; 4.8 g. fat; 6 mg. cholesterol; 58 mg. sodium; 14.7 g. carbohydrate; 0.8 g. fiber; 0.3 g. protein
Result: Heaven. Period. All things considered, I think these are pretty acceptable (for a dessert) nutritionally, as well! Enjoy!
Check out the round-up of other great recipes in honor of Jessica’s upcoming wedding on Nikki’s blog, Pennies on a Platter!
Please don’t forget to vote for my Vegan Chocolate Pumpkin Nut Muffins on the Smart Balance Facebook page. “Like” Smart Balance and then vote by “liking” my recipe! Thank you!