red velvet white chocolate chunk cookies

I’ll begin by apologizing to Erica for the late submission of this guest post. I’ve had a pretty hectic week. (Thanks for being so patient!). She’s an amazing blogger, and I couldn’t have been more honored than I already am to have discovered her blog. Like Erica, I am also a young blogger. However I’m a bit older than her, and have already graduated high school. I will be attending culinary school in Paris to study and learn about French pastry. Therefore, that is what inspired me to name my blog “La Boulangére”.

I initially planned to create something a long the lines of using puff pastry. However, due to the warm weather that San Francisco had earlier last week, puff pastry was simply out of the story.

Instead, I’ve decided to use up my last batch of white chocolate and make red velvet white chocolate chunk cookies!

Red velvet is usually tinted to a very bright red hue. As attracting and appealing as that may be for others, I like my red velvet to be more on the natural side. Meaning, I’d much rather prefer the natural color that the cocoa powder gives off.

What motivated me to create these cookies is all due to the first time that I ever laid my eyes on a red velvet white chocolate cookie. There’s a local cookie delivery service located in San Francisco that not only makes the traditional chocolate chip cookie, but red velvet as well.

They were absolutely out of this world! I couldn’t help, but to try to create a re-make of their cookies. These cookies are definitely thick and a bit chewy as well. There are a few things that I would tweak from the original recipe though. It would be to decrease the amount of flour by 1/8 of a cup and to add about 2 tablespoons of milk since the dough was a bit tough to work with (not reflected in the recipe posted). Otherwise, these cookies are definitely a keeper!

Red Velvet White Chocolate Chunk Cookie Recipe:
Yield: 2-3 dozen cookies

1/2 cup of unsalted butter, softened
1/2 cup of sugar
½ cup of brown sugar
1 egg
1 tsp of Vanilla
1 1/2 cups of all purpose flour
1 tsp of baking soda
1/3 cup of unsweetened cocoa powder
1 tbsp of red food coloring
1 tbsp of milk
1/2 cup of white chocolate chunks

1.Preheat oven to 375 degrees.
2.Combine butter and sugars in the bowl of a mixer and cream together.
3.In a separate bowl, combine flour, baking soda, salt and cocoa.
4.Add the food coloring.
5.Add the egg and vanilla and mix until incorporated.
6.Add in the flour mixture, in 3 additions, scraping down sides after each addition.
7.If mixture is too thick, you can add more than 1 tablespoon of milk. Add more or less depending on your consistency.
8.Stir in chocolate chips.
9.Scoop with a small batter/ice cream scoop and place on a parchment lined pan.
10.Place in oven for around 8 minutes, or until the edges of the cookie begin to lift up off pan.
11.Remove from oven and let cool on a cooling rack.

raspberry and white chocolate tart

Hello everyone! Today I am super excited to share with you all a recipe from my favorite teen blogging duo: Anne and Mathilde. They are two teenage girls growing up in Denmark and sharing their beautiful photos and recipes on the blog Les Quatre Saisons. Hope you all check them out — I’m sure you’ll love their work as much as I do!

First of all, a big thank you to Erica, for letting us do this guest post and share our recipe with all of her readers! Second of all, we are from Denmark, and English aren’t our native language, so pardon our french 😉 We are two sisters, Mathilde and Anne, blogging on Les Quatre Saisons. Just like Erica, we are both high-school students with a huge passion for food and photography.

When Erica invited us to do this guest post, we knew that we wanted to make a dessert, because what’s better than dessert? The only question was, what kind? We chose to make raspberry and white chocolate tart. A crisp and sweat crust with a creamy, chocolatey filling and a rich raspberry filling. The combination of these 3 things worked perfectly together, a real treat.

Be careful not to overwork the dough, otherwise it might not be crispy. And remember to let the chocolate mixture settle before adding the raspberry mixture, otherwise they will blend together.
Please let us know what you think!
Mathilde and Anne


The dough:
4.41 ounce of butter
2 cups of flour
3/4 cup icing sugar
1 egg

Mix together all of the ingredients (be careful not to overwork the dough). Put the dough into the fridge for a few hours. Roll out the dough as thin as possible and place in a tart tin. Bake in a preheated oven (170 C) for approx. 20-30 min. until it’s golden.

White chocolate filling:
8,75 ounces of white chocolate
0.8 cups of cream
2 leafs gelatine

Let the gelatine soak in cold water. Warm the cream, and finely chop the chocolate. Put the gelatine into the cream, and let it melt, before mixing in the chocolate. Stir until the mixture is homogeneous. Pour the mixture over the tart, and let it cool for a few hours.

Raspberry filling:
2 cups of raspberry puree
0.27 cups of caster sugar
2,5 egg whites
6 egg yolks
2 leafs gelatine
0.44 stick of butter

Let the gelatine soak in cold water. Warm up the raspberry puree and sugar. Whisk together the egg yolks and egg whites, and pour the warm puree over, while whisking. Let the mixture cook on low heat until the consistency is creamy. Add the gelatine and whisk in the cold butter. Pour the puree into the tart – as a second layer. Let it cool for at least two hours. Serve with fresh raspberries.