red velvet cookies

https://tasty.co/recipe/red-velvet-box-cookies-recipe

Ingredients

for 24 cookies

• 1 box red velvet cake mix
• 2 eggs
• ⅓ cup vegetable oil
• powdered sugar, for topping

Instructions

Preheat the oven to 375°F (190°C).

Mix everything except the powdered sugar into a bowl (Batter will be thick).

Spoon into balls and roll in the powdered sugar.

Place on cookie sheets leaving about 2 inches (5 cm) between cookies. Level with a glass.

Bake for 8 to 10 minutes until cookies brown SLIGHTLY on the edges.

Enjoy!

Meatballs

https://ourtableforseven.com/how-long-to-bake-meatballs-at-350/

Ingredients

• 1 cup seasoned bread crumbs
  
• 1/2 cup milk
  
• 3/4 pound ground beef
  
• 3/4 pound ground pork
  
• 1/2 pound ground veal
  
• 1/4 cup yellow onion, grated
  
• 4 cloves of garlic, finely minced
  
• 2 eggs
  
• 1 cup grated parmesan cheese
  
• 2 teaspoons Worcestershire sauce
  
• 1 1/2 teaspoons House Seasoning Blend
  
• 1 teaspoon Italian Seasoning Blend
  
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
   
2. Combine the bread crumbs and milk in a small bowl; stir to combine and put aside.
   
3. In a large mixing bowl, combine the beef, pork, and veal, the grated onion, the minced garlic, the eggs, the parmesan cheese, the Worcestershire sauce, the House Seasoning Blend, the Italian Seasoning Blend, and the red pepper flakes.
   
4. Mix in the moistened bread crumbs with the meat mixture.
   
5. Mix the meat with your hands until it is barely mixed. Make sure not to over-mix the meat.
   
6. Using parchment paper or nonstick foil, line a rimmed baking sheet.
   
7. Form the meat into 24-30 medium meatballs with a cookie scoop and set them on the prepared baking sheet.
   
8. Bake the meatballs for 25-30 minutes, or until an internal temperature of 160°F is reached

Scrumptious Chocolate Chip Cookies

Posted at:

 https://www.thebakingchocolatess.com/omg-soft-batch-chocolate-chip-cookies-pure-nirvana/#recipe

Ingredients:

14 tablespoons unsalted butter softened

1 cup granulated sugar

½ cup light brown sugar

2 eggs

1 teaspoon vanilla extract

2½ cups all-purpose flour + a few extra tablespoons, see ** in directions below--I used 2 extra tablespoons

1 teaspoon baking soda

½ teaspoon salt or sea salt

3 cups chocolate chips ( any variation of chocolate chips or chocolate chunks)

Instructions:

Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.

2 ways to partially melt better. Place in microwave and partially melt halfway (watch to not melt completely) or use a a metal bowl, place the butter inside the bowl and place in the preheating oven. Leave it just for a few minutes, until the butter starts to melt around the outside (approx ½ of the butter melted). Take out of oven to cool.

Once the butter has cooled down, add both sugars and beat with a mixer until light and fluffy.

Add the vanilla and eggs, beating between each addition just until mixed.

Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined. If you find that the dough is wet, you probably need a little more flour.

**If needed, add more flour, a tablespoon at a time, until the dough starts coming together to start forming a ball and not sticking to the sides of the bowl as much. 

I added 2 extra tablespoons of flour to the 2 ½ cups flour - if you use over 3 tablespoons, it's too much. 

Fold in the chocolate chips until just incorporated.  

Use an ice cream or cookie scoop (¼ cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.

Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Don't over-bake and allow to cool on wire rack.

Makes 1 dozen large or 2 dozen small cookies.

Store cookies in air-tight container

Hot Mama Grade: A 

Hot Mama Notes: These cookies are scrumptious! I love them! So do my kids! I had them previously at a friend's house, and I asked for the recipe. I love the extra chocolate chips. And the recipe is simple. It did take almost twice as long to bake as was stated, but it is all good. I used my cookie school which is maybe why it took so long to bake. Large, thick cookie balls. I didn't pay them down (Oops!). I didn't add extra chips on top, there are definitely plenty! 🤣🤣 I did add the extra flour into the dough. 

Destiny Chocolate Chip Cookies

Originally posted by: https://www.thebakingchocolatess.com/omg-soft-batch-chocolate-chip-cookies-pure-nirvana/

14 tablespoons unsalted butter softened

1 cup granulated sugar

½ cup light brown sugar

2 eggs

1 teaspoon vanilla extract

2½ cups all-purpose flour + a few extra tablespoons, see ** in directions below--I used 2 extra tablespoons

1 teaspoon baking soda

½ teaspoon salt or sea salt

3 cups chocolate chips ( any variation of chocolate chips or chocolate chunks)

Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.

2 ways to partially melt better. Place in microwave and partially melt halfway (watch to not melt completely) or use a a metal bowl, place the butter inside the bowl and place in the preheating oven. Leave it just for a few minutes, until the butter starts to melt around the outside (approx ½ of the butter melted). Take out of oven to cool.

Once the butter has cooled down, add both sugars and beat with a mixer until light and fluffy.

Add the vanilla and eggs, beating between each addition just until mixed.

Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined. If you find that the dough is wet, you probably need a little more flour

**If needed, add more flour, a tablespoon at a time, until the dough starts coming together to start forming a ball and not sticking to the sides of the bowl as much.

I added 2 extra tablespoons of flour to the 2 ½ cups flour - if you use over 3 tablespoons, it's too much

Fold in the chocolate chips until just incorporated. 

Use an ice cream or cookie scoop (¼ cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.

Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Don't over-bake and allow to cool on wire rack.

Makes 1 dozen large or 2 dozen small cookies.

Store cookies in air-tight container.

NOTES

Enjoy!I used 1 cup Ghirardelli Semi-Sweet Chocolate Chips, 1 cup Ghirardelli Milk Chocolate Chips, and 1 cup 60% Ghirardelli Cacao Bittersweet Chocolate Chips in my recipe.