Red Velvet White Chocolate Chip Cookies

Guys…I have discovered the holy grail of cookies. I have made four batches of these cookies in the last FIVE days and every single person who tried them has melted into a little puddle of happy.

The recipe is from and was created by Sally of Sally’s Baking Addiction which is a great site filled with lots of fantastic recipes.


Sally’s Red Velvet White Chocolate Chip Cookies

Makes 18 cookies

1 ½ cups + 1 tbsp. all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp. baking soda
¼ tsp. salt
½ cup unsalted butter, softened to room temperature.
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg
1 tbsp. milk
2 tsp. vanilla extract
1 ½ tbsp. liquid red food coloring
1 cup white chocolate chips (plus a few extra for after baking)

1. Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder. On low speed, beat in the white chocolate chips. The dough will be sticky.

3. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours (and up to 4-5 days. Make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling the cookie dough for more than 1 day.). Chilling is mandatory for this sticky cookie dough.

4. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

5. Scoop 1.5 Tablespoons of dough and roll into a ball. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly; simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few white chocolate chips into the tops of the warm cookies – that’s optional and only for looks.

6. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Baked cookies may be frozen for up to 2 months. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).

Maybe Martha’s Notes

I mixed the dry ingredients together for the first double batch I made and added the dry ingredients separately after mixing the wet ingredients the second time. I didn’t notice a difference and I preferred not having to clean up another bowl.

I used margarine instead of butter and don’t think it affected the taste or texture. I tend to bake with margarine more often than butter because it is what I use the most around the kitchen and don’t usually find anything to be missing. The one place that I will never sub margarine for butter is in buttercream icing, but when it’s in the title you know it’s important.

I didn’t use any extra chocolate chips on top and even found the full cup of chocolate chips to be a bit too much. I used 3/4 of a cup and found it to be the perfect amount (trust me, the dough is so delicious you don’t need it to be totally jammed with chocolate), but to each their own!

I mentioned before that I just kind of plop dough in vaguely ball-shaped lumps to bake. However, this recipe said to roll them and for some reason I actually listened this time…and thank goodness! Absolutely roll the dough into balls and then flatten them out with your spatula when they are done baking if you feel the need. By baking them in the balls, the cookies remain doughy and fluffy like you wouldn’t believe. I had one person comment that they never dreamed a cookie could be that texture!

Mine didn’t turn out as red as the original recipe pictured. I don’t think all red dye is created equally and clearly mine was not as strong as Sally’s. It didn’t bother me too much and the slightly red tint was all I needed.

I hope you enjoy these fabulous cookies as much as I have! They are definitely going to be one of my go-to recipes from here on out.


Happy Valentine’s Day!

There is no better holiday (completely commercialized or not) than Valentine’s Day to bust out a delicious sugar cookie, and that is exactly what I did this year for my co-workers. My family has been using this sugar cookie recipe since I was a little girl and it is still my go to when I want something easy, delicious and cute.

My favourite use of the cookies so far was for my sister’s wedding shower a few years ago when we gave them as favours. My mom and I found a wedding cake cookie cutter and I hand iced each one. I wouldn’t recommend using the star method if you are worried about time, but I think it turned out beautifully so if you have time, go for it!


For today’s cookies, I used a heart shaped cookie cutter, a relatively liquid icing and pink and red sparkles to create a Valentine’s theme. Are they my most attractive cookies? No. But when you are awake on a Thursday icing cookies at midnight, they tend to go a little wayward. Plus, I think they have charm! Right…?


Sugar Cookies

6 tbsp butter
½ cup sugar
1 egg
½ tsp vanilla
1 ¼ cup flour
¾ tsp baking powder
¼ tsp salt

Preheat oven to 350 degrees.

Beat the butter, sugar, egg and vanilla on medium speed until smooth.

Add flour, baking powder and salt. Beat on lowest speed until moist.

Chill in fridge for 2 hours or overnight.

Roll the dough to 1/8 of an inch (or 1/4 of an inch if you prefer a thicker cookie). Bake for 8-10 minutes.

Recipe makes 18 heart shaped cookies (2 inch width).


Icing sugar
Vanilla extract

This icing is all about personal preference. I never use measurements for this particular recipe, so just mix to your hearts content!

I would start by mixing about 1/2 cup of icing sugar with 1/2 tbsp milk and a teensy splash of vanilla extract. Mix thoroughly and go from there.

Once cookies are cooled, use an icing bag or spoon to decorate the cookies as you would like (or just dunk them top down into the bowl of icing if you’re a little bit lazy like me!)

Maybe Martha’s notes

When checking to see if the cookies are done, the edges should just be browning. If you have good bakers instinct and can take them out just before that point, even better! But don’t wait until the entire bottom is brown.

The thicker the icing, the more flavour it will add to the cookie. If you’re adding sugar crystals or any kind of sprinkles, you may want a thinner icing that acts more like a glue (this is what I did above)  but if the icing is going to be the star of the show, add some dye and make it thicker!

Be sure the icing is thoroughly mixed before adding any more ingredients. A couple of times last night, I had my hand on the icing sugar to thicken up the icing but with a few more “stirs” it ended up much thicker than I originally thought it would be.

Do NOT purchase those overpriced containers of sprinkles at the grocery store or Michael’s. Bulk Barn has a great array of decorations for very good prices and you only have to buy as much as you need. It is my number one baking and cooking supply store these days!

Happy Valentine’s Day!


Housewarming Cake

My brother and his lovely girlfriend moved in together at the beginning of December. Having been busy over the holidays, they were finally able to throw a housewarming party on Saturday to show off their new digs. Although I was asked to bring an appetizer (I made my favourite Buffalo Chicken Wing Dip), I couldn’t let the occasion pass without baking something special!

I decided to experiment with adjusting a vanilla cake recipe that I love to make a chocolate cake. The results were pretty good – it was described by one party-goer as “kind of half brownie but fully delicious” – but I would really like to experiment a bit more to get it a touch more fluffy. I will post my recipe and results as soon as I hit the jackpot, promise!

I baked my cake into two 8 inch square pans. After letting them cool, I cut one of them in half diagonally to make two triangles. I placed one of the triangles at the top to make the roof and fashioned a chimney out of part of the other one (the remainder of which I have been snacking on all week…oops).


Their house literally looks nothing like this…but this is cuter than a replica would have been.

As I made the cake the evening before the party, I decided to add a quick crumb coat to keep the moisture in and because I had the time. I made a batch of my favourite Wilton buttercream icing (it is to die for) and used it as “glue” to keep my pieces together. Additionally, I added a very thin layer to the top of the cake.


For those who haven’t used/heard of a crumb coat before, the application of a thin layer of icing acts as a primer to ensure that your final, decorative icing remains free of crumbs. The coat also allows you to smooth out any dips or valleys in the top of the cake that may occur when transferring out of the baking dish or for any mishaps that may happen on the way to the final decoration. Once you have added a thin layer, allow it to dry completely. Once it is dry, continue decorating as normal and you will likely notice a difference! 

The next day, I decided that I wanted to make the house brown and the easiest way to do so was to make the icing chocolate. I added about 1/4 cup of unsweetened cocoa powder to the icing that I had made the night before and found it was a delicate chocolate flavour and the perfect colour. I also separated some out and added some black icing dye to use as a roof.  I finished by adding some details such as a door and windows. As you can tell, I need to work on my lettering skills, but that is an issue for another day.


Overall, I was very pleased with the result and I can’t wait until someone else I know buys a house!

Maybe Martha’s notes

Because you lose 1/4 of the cake in cutting the roof, I was worried that the cake wouldn’t feed everyone there. As there was a lot of food and a few other desserts, it ended up being more than enough, but if you are concerned about portions I would recommend making 1 1/2 times the recipe you are choosing to use. You can then create a double decker cake in the same fashion with no leftover (keep in mind you wouldn’t be able to make the “chimney”). Alternatively, make a double recipe and make a few cupcakes to use as bushes for the front of the house!

Happy baking!

Chai Spice Cookies

I am a big fan of trying new recipes and when making savoury recipes, I enjoy making small adjustments here and there to create something unique. When it comes to baking, however, I have found it hard to shake the thought that without following a specific recipe, it simply won’t turn out well.

That changed the day that I stumbled on Chai Spice Baking Blend on a recent trip to Calgary.


I purchased it immediately (along with about $70 more worth of delicious spices which have since become staples in my cooking repertoire) and daydreamed about all of the possibilities. So far, I have used it in a cocktail, on top of a latte and in the following cookie recipe. I don’t think it is too much of an exaggeration to say that it would be good in almost everything, but I’ll let you know if I discover otherwise.

Having decided that the spice would be perfect for cookies, I purchased a few fun ingredients to experiment with and began. I’m lucky enough to say the first round turned out almost perfectly!

Chai Spice Cookies

1/2 cup butter or margarine
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 cup and 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon chai baking spice (I found this recipe for homemade chai spice if you can’t find a pre-mixed spice like the one I mentioned above)
Optional: bakers choice of 1/2 cup of white chocolate chips, Skor bits or walnuts (or all of the above!)


1) Preheat oven to 350° and prep two baking trays by covering them with parchment pape

2) Cream together butter, sugar and brown sugar

3) Mix in egg and vanilla

4) Add remaining dry ingredients and stir until blended

5) Blend in your choice of addition, or keep them plain

6) Gather one inch “balls” of dough (mine are rarely perfect balls and more so lumps of dough that are about one inch) and place on the baking sheets

7) Bake for 15-18 minutes, or until you notice a slight browning of the edges/bottom

Maybe Martha’s advice on additions

Based on the taste test conducted in the office, there is no definitive answer as to which addition is the best. I found that the taste of the walnuts were somewhat drowned out by the spice in the cookies. While they provided some crunch, they weren’t all together necessary for flavour. The white chocolate chips and Skor were a little more pronounced in taste but the spice overwhelmed these as well.

I did make some cookies that included all three additions and found that they were a delicious mix of flavour. That said, the winner for me were the plain chai spice cookies. They were interesting and had layers of flavour that were the perfect addition to afternoon tea or coffee without needing all of the other stuff in there.

I hope you enjoy the cookies!


Upping my Cupcake Game

For our second family Christmas get together, I was in charge of the whole menu. I made from-scratch lasagne that was quick and delicious and a Caesar salad to die for (a full pound of bacon for bacon bits means you can’t really go wrong).

The main event for me – as always – was dessert. I love finding new ways to delight my family and friends and I find baking to be a massive creative outlet. I took a Wilton cake decorating class a few years ago and shortly thereafter, I made my sister’s wedding cake! It was basic but I was still proud and she and her husband were thrilled with the result.


The cake was a white chocolate sponge with white chocolate buttercream – delicious! I also learned a very important lesson that day – even if it is 30+ degrees outside, putting a fondant covered cake in the fridge will cause it to sweat and cause more damage than if you leave it out!

I enjoy decorating cakes, but I have always found cupcakes to be difficult to be creative with. When I found this tutorial online, I knew I had to try to make a cupcake wreath and I am so pleased with how it came out!


I used the Hummingbird Bakery’s red velvet cupcake recipe found here after reading a lot of positive reviews and I iced them with the Wilton Buttercream that I have come to know, love and perfect over time (with children around, cream cheese icing wasn’t necessarily going to be a winner and so I decided to go classic).

A few notes on the cupcake recipe…

  • I doubled the recipe and it made 24 perfect cupcakes. I only needed 22 for the wreath (14 on the outside and 8 on the inside) so the other two were great as testers so I knew what I was serving my guests. The number needed will vary with the size of plate used, but I thought my numbers worked out well for looks, icing ease and taste testers.
  • I used gel red food colouring (1/2 tsp. as recommended by my favourite lady in her recipe: Martha). As the recipe would have asked for 4 tbsp. of liquid food colouring, I substituted a bit more fat and liquid in my cupcakes – 1 tbsp of butter and 3 tbsp of water. I thought this would be more than enough and I was even worried about them being too moist (is that even a thing?!) However…
  • The cupcakes turned out very dry in comparison to the recipes I usually bake with. I have had Hummingbird cupcakes before – they were a great treat after a hard week in London – and I don’t recall them being overly dry. Sometimes dryness is an attribute of a certain recipe, but I have trouble believing this was the case here. More likely, I didn’t substitute appropriately and so I would recommend using the liquid colouring to be sure to achieve results true to the recipe or stay tuned here for a new solution to the red velvet mystery.
  • Dryness aside, they were delicious and so, so fluffy. It is clear the recipe itself is a winner once you can get the balance right.
  • The buttercream was a great addition! I was very doubtful that it would taste quite right (and, to be honest, a little resentful that I didn’t get to make one of my favourite icings!) and I was proven wrong. The delicate chocolate flavour was well complimented by the rich and smooth icing and it definitely helped with the dryness of the cake itself.

Overall – a decent foray into the elusive red velvet for now. While I am still on the hunt for a perfect, staple recipe, I have found a great decoration technique that I will use time and time again! And after a successful presentation of cupcakes, I am dreaming up cupcake decoration ideas for the Superbowl…I will post my results when complete!