Red Velvet White Chocolate Chip Cookies + Homemade ‘Chipotle’

Happy Thursday Everyone!

My best friend and I are at it again, cooking and baking our butts off.

Today I decided to make Red Velvet White Chocolate Chip Cookies, and I dedicate these cookies toΒ Atiya, who inspired me with the idea. I had never really thought of Red Velvet cookies before, so when she mentioned that she loved it, I knew that I had to make it. So, thank you Atiya!

 

Red Velvet White Chocolate Chip Cookies

Ingredients:

  • 2 1/4 cups flour
  • 2 1/2 Tbsp cocoa powder
  • 1 1/2 tsp cornstarch
  • 2/4 tsp baking soda
  • 1/2 tsp salt
  • 12 Tbsp butter, at room temperature
  • 1 1/2 cups sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tsp white distilled vinegar
  • 1 1/2 tsp vanilla
  • 1 Tbsp red food coloring
  • 1 cup white chocolate chips

Directions:

  1. Preheat oven to 350 degrees F.
  2. Combine the flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
  3. Cream the butter and sugar until pale and fluffy. Add in the egg and egg yolk until combined.
  4. Mix in the vinegar, vanilla and food coloring until incorporated.
  5. Add the dry ingredients in several additions and mix with a spatula.
  6. Fold in the white chocolate chips.
  7. Bake for 10-12 minutes. Take cookies out at 8 or 9 minutes and poke with spatula to see whether edges are firm. When edges are firm, the cookies should be taken out and let cool.

In addition to the cookies, my partner in crime wanted to make barbacoa for the tacos. Barbacoa is a type of cooking meat that originated in the Carribean. Traditionally, the meat is slowly-cooked over an open fire. But, since conditions here doesn’t permit it, we used a crock-pot instead. Keep in mind that the total cooking time of the meat itself is 5-6 hours. It’s a long time, but the wait is definitely worth it, I promise you. During those 5-6 hours, the meat becomes so tender and juicy as it fully absorbs the seasonings. The whole kitchen smelled like Chipotle as I baked the cookies, so I’m warning you of the temptation now. This recipe is that good.

 

Barbacoa Recipe
courtesy of Ali

Ingredients:

  • 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
  • 4 cloves garlic, minced
  • 2 chiptoles in adobo sauce, chopped (or more to taste)
  • 1 small white onion, finely chopped (about 1 cup)
  • 1/4 cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves (we omitted this – it still tasted awesome)
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried Mexican oregano (or regular oregano)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 tsp ground cloves
  • 1/2 cup beef broth or water

Directions:

  1. Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
  2. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove cover and use a pair of tongs or a slotted spoon to serve the barbacoa beef.
  3. If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Fresh Salsa

Ingredients:

  • 1 tomato, seeds taken out and diced in pieces
  • red onion, diced
  • pickled jalapenos
  • cilantro
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste
  • scallion, chopped

Directions:

  1. Combine all of the ingredients together

Fresh Guacamole

Ingredients:

  • 2 ripe avocados, mashed with a potato masher
  • 1 tomato, seeds taken out and diced in pieces
  • red onion, diced
  • pickled jalapenos
  • cilantro
  • salt
  • chili powder
  • ground cumin
  • scallion, chopped

Directions:

  1. Combine all of the ingredients together.
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