These little cookie cakes are heavenly. I call them cookie cakes because although they look like mini cup cakes they are most definitely rich cookies. They are simple and fast to make and are fun for a Valentine’s Day treat or any other occasion for a lover of red velvet cake in you life!
Before I reveal this recipe, I feel the need to confess.
I always feel a little like a fraud with my recipe post.
Three years ago the most cooking I ever did was fajitas, brownies, or spaghetti. My kitchen cabinets were empty and I had to borrow most cooking supplies from my mother. It was not a priority and it was not fun.
Flash forward. Now I have a hungry man to feed (seriously, how do they eat so much?) and a tighter budget and I’m finding that I love spending time cooking.
My meals are still a far cry from gourmet. Yet, they are but they are far closer than my grilled chicken, canned green beans, and peanut butter and pretzels menu pre marriage. I still have a hard time making a recipe with more than 10 ingredients or any that takes longer than 45 minutes.
It’s funny though, how when something became a priority, I found that I actually enjoy it. I find solace in cutting and chopping and a great peace when you have a finished product that is rewarding not only for you but for those you share it with. I still get majorly frustrated when things don’t go rights. For instance, the first batch of these cakes got a little burnt. I blame our ancient oven in our rental with a broken top heating unit. As Ryan said yesterday, “Katie, you can get a little nasty when you’re baking”. I still find baking the hardest of cooking. There’s such a small unit of time between “lightly crisped” and “extremely burnt”.
But after some practice I feel like I can now call myself a good cook and baker – and actually look forward to meal planning and discovering and creating new recipes.
For example – these cookie cakes! Yum!
1 box Red Velvet Cake Mix
1/4 Cup Canola Oil
1/3 cup Powdered Sugar
1 bag of Cookies and Cream Hershey Kisses
1. Preheat oven to 350 degrees
2. Mix together the cake mix, eggs, and canola oil. Blend in mixer for about two minutes.
3. Roll small balls of the dough and place in a sprayed mini muffin tray. The balls should fill the muffin tins 2/3 of the way.
4. Bake for 10 minutes (I found this to be the magic number after burning the first batch)
5. While the cookies are baking, unwrap your Hershey kisses.
6. Let the cookies sit for 2 minutes and then remove from tin and place on a cooling rack.
7. Sift powdered sugar on top of the cookies and then place a Hershey Kiss in the center of each cookie.
Makes 3 dozen cookies.