Happy Valentine’s Day!

14 Feb

Happy Valentine’s day!

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Last night WE got to go to a PRE-Valentine’s Day Chocolate Dipping & Champagne.
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I had forgotten it was going on. Dan came home from his run and said:

Dan: Did you know there was a chocolate fountain downstairs?
Me: Ahhhh I forgot!
Dan: Do you want to go?
Me: How fast can you shower?

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Tonight we decided to have a quiet night in. Dan was going to make dinner. I was in charge of dessert.

Chimichurri tofu, quinoa, and kale

Chimichurri tofu, quinoa, and kale

I love making red velvet cake for Valentine’s day but I wanted to make something different this year.

I found this gem: Red Velvet Chocolate Chip Gooey Cookies

Red Velvet Chocolate Chip Cookies
adapted from Averie Cooks

This is what you need:
1/2 cup unsalted butter, very soft
8 ounces brick of cream cheese, very soft
1 large egg
2 teaspoons vanilla extract
1 18.25-ounce box red velvet cake mix, must be sifted, or there will be lumps
12-ounces (1 bag) mini semi-sweet chocolate chips

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Here is what you do:
1.Combine the butter, cream cheese, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 5 minutes.
2.Stop, scrape down the sides of the bowl, add the cake mix, and beat on low speed until just combined, about 1 minute.
3.Stop, scrape down the sides of the bowl, add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
4.Using a large cookie scoop, 1/4-cup measure, or your hands, form 16 equal-sized mounds of dough, roll into balls, and flatten slightly. The dough is very sticky and gloppy; this is normal.
5.Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough!
6.Preheat oven to 350F. Place dough mounds on baking sheet, spaced at least 2 inches apart
7.Bake for 13 to 15 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Cookies firm up some as they cool. Allow cookies to cool on baking sheet for about 10 to 15 minutes before serving. If you rolled your cookies smaller, reduce baking time accordingly.
8.Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

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They were not as gooey as I thought they would be. BUT I forgot to set the timer for both baking sheets. Fail! They were DELICIOUS though and gigantic! Just the way a cookie should be! SCORE!

Hope you all had a wonderful Valentine’s day!! Did you do anything fun?

4 Responses to “Happy Valentine’s Day!”

  1. Heather @ HeatherRunsFast.com February 15, 2014 at 6:43 AM #

    Ummm get outta here with that chocolate fountain! LOVE! Your red velvet cookies look delish. Only one problem… they are missing my favorite part- FROSTING! We had a quite night in too, it’s the best way to go 🙂

  2. Luv What You Do February 16, 2014 at 8:25 AM #

    What a fun way to spend the day! Those cookies look AWESOME!

  3. Kristen February 22, 2014 at 11:52 AM #

    YUM! Can’t go wrong with chocolate. 🙂 We cooked an italian dinner at home: brushetta, caesar salad, lasagna and had some cheesecake for dessert!

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