Easy Red Velvet Cake Mix Cookies

What you will need:

  • 1 box of Red Velvet cake mix
  • 1/3 cup vegetable or olive oil
  • 2 eggs
  • 1/3 cup (or more) powdered sugar
  • 2 small mixing bowls
  • Mixing spoon or handheld mixer
  • Ice cream scoop
  • Measuring cup
  • Cookie pans
  • Baking mats or Parchment paper
  • Spatula
  • Cooling racks

Directions

Combine the cake mix, eggs and oil. The mixture will be really thick. When it has been mixed well, let it chill in the fridge for 20 minutes.

Using your ice cream scoop, scoop a ball of cake mix and roll it in the powdered sugar.

Red velvet will stain your hands if you decide to roll it between your palms to make perfect sized balls.

Place them a couple of inches apart. Optional: Using your measuring cup, flatten the top of the cookies.

Bake for 8-12 minutes. I used the toothpick method to see if it done.

Let it cool for one or two minutes then using your spatula, carefully transfer the cookies to the cooling rack.

Slow Cooker Bread

I’ve been wanting to make bread in my Instant Pot, but I do not have the yogurt function, so I was going to make it in the Dutch oven. While googling for a recipe, I found out that you can make it in the slow cooker!

The recipe I used for the first time is Tasty’s Slow Cooker Rosemary Bread! Be sure to visit the page and give them a review.

My process is a little different and this time I added grated parmesan for seasoning. You can add to/omit/replace the rosemary.

What you’ll need:

  • Slow cooker – mine is 4-quarts
  • Parchment paper
  • Kitchen towel
  • Large bowl
  • Wooden spoon
  • Dough mixer (optional)
  • Glass measuring cup
  • 1-1/4 cup luke warm water
  • 1 teaspoon sugar
  • 2-1/4 teaspoons (or 1 packet) active dry yeast
  • 3-3/4 cup flour – plus more for dusting
  • 1 teaspoon salt, plus more for sprinkling
  • 3 tablespoon olive oil
  • Seasonings (play around with how much you want to use)
    • 1-1/2 tablespoons dried Rosemary (optional)
    • 2 tablespoons grated parmesan (optional)

Instructions

1. In your glass measuring cup, mix the sugar with the lukewarm water. Then add in the dry active yeast. Let it sit for 15 minutes, until foamy on top.

2. Add the olive oil, salt, and seasonings (rosemary & parm). Mix well.

3. ADD FLOUR SLOWLY – 1 cup of flour at a time, then the rest.

My processor has a knead dough function, so I decided to use it this time. I mixed it until the dough was no longer sticky (sides of my bowl were clear) – took maybe 2 minutes.

The alternative way is to pour the wet mixture into a bowl and slowly add the flour, while mixing with a wooden spoon. Make sure it combined well. Then you will need to knead the dough by hand for 10 minutes.

4. Form the dough until a nice ball.

5. Measure your Parchment paper to make sure it fits your slow cooker. This will help pull the dough out. I sprayed the Parchment paper with oil to make sure the dough doesn’t stick.

6. PROOF YOUR DOUGH — Add your dough to the center of the Parchment paper. Cover with a towel, making sure the sides are covered well. Place the lid on top and set the slow cooker to the warm setting for 30 minutes.

Because not all slow cookers are the same, I check on it after 15 minutes to make sure the dough isn’t cooking. After 30 minutes, it should have doubled in size. Pull out the dough.

7. KNEAD DOUGH BY HAND FOR 5 MINUTES. Lift the dough out of the slow cooker by the corners of the Parchment paper.

If your dough feels sticky, dust your hands and clean surface with flour and knead it. What I do is take the bottom half of the dough and flip it inward, over and over. Once the 5 minutes is up, form it into a nice ball.

8. Place the Parchment paper back on top of the slow cooker and the dough in the center. I spray the top of the dough with oil and sprinkled my seasoning (rosemary and parmesan) and salt.

9. Cover the dough with the towel and lid again. Set the slow cooker on the high setting and cook for 1-2 hours.

Because not all slow cookers are the same, keep an eye on your dough to make sure it is not overcooking and/or burning on the bottom.

10. You’ll know your bread is done when you tap the top of the dough and it bounces back – my mom taught me this trick, she said this is how they checked their dough before thermometers (hehe).

You can also check the internal temperature with a thermometer. It is done when it says 190°F.

11. Either preheat your oven to 500°F or use the broil setting on high. Brown the top of your loaf for 5-10 minutes.

By the corners, pull out the Parchment paper from the slow cooker and place it on a baking sheet.

You will want to trim off the Parchment paper around the loaf. Either spray or brush oil on top of the loaf. Place baking sheet in the oven.

12. Once the top is golden brown, remove from the oven and let it cool down for 15 minutes.

Oops! Broiled it a little too long, lol!

13. Slice and dig in!

2021

One of my most favorite things to do for the new year is go shopping for a new planner. I am ridiculously obsessed. At one point in my life, I literally had three planners! But, the last couple of years, I have been able to just use one 🙂

Something about the crisp, clean pages give me hope for new beginnings. And I definitely need that for 2021.

December hasn’t been a busy month. The highlight has been my mom visiting. I haven’t spent the holiday season with my parents in almost seven years – right before I moved to Montana. So it has been a blast having her here. The first thing we did was get a Christmas tree and decorate the house. We did a lot of shopping – havent shopped this much in a long time (pre-covid days).

I got some new winter boots that need stretching, clothes, a Dutch oven, new pans and a Fitbit! And earlier this month she bought me a new camera… which was supposed to be my Christmas and birthday present rolled into one. I am very grateful 🙂

So boyfriend and I were just talking about 2021. School is from mid-January to end of April. Depending on Covid, we will most likely be traveling. He has some work to do in Europe for a few days, so I’ll tag along and we will travel around for a few weeks. It would be a very much needed vacation!

Other than that, plus puppy training, I am not sure what else we have planned.

Puppy has been a handful. He’s only 15 weeks and is learning every day. He talks back and definitely let’s us know when he disagrees with us. Barks loudly and a lot, especially in your face or ear. He sometimes refuses to go on walks, which I do not understand. I read Corgis can get bored quickly, though. We will be enrolling him into preschool, so hoping that’ll help with his boredom. He just got his second round of shots, so we can possibly start taking him to dog parks. He loves meeting new people and other dogs. His new fascination is the garage and has discovered he can go through the cat door. We’ve caught him sitting in the cat box *barf* I am hoping he grows out of that quickly!