Burst of Red Velvet
I've always been a huge fan of red. It's one of the colors that gives me the greatest boost of confidence in the world. In fact, my favorite jacket in my wardrobe is a red peacoat. I also love how warm the color is and how just a splash of red can add that little bit of pop to things. When it comes to desserts, I love red velvet anything. Red velvet cheesecake, red velvet ice cream, red velvet cookies, yogurt, popsicles, brownies, pancakes, fudge, pies. The list could go on for ages, and believe me, I've eaten and loved them all.
The thing about red velvet is that it's most commonly associated only with Valentine's Day. I simply can't wait that long to have it. I actually came up with this recipe a few years ago when I was craving some red velvet cake. I didn't want to bake a whole cake because I was trying to control my portion sizes. Well, necessity is the mother of invention. Add a bit more flour and voila! You've got a firmer batter that makes a great soft cookie (and coincidentally freezes pretty well).