Harvard Man Cookies

Am I allowed to brag a little?

Okay thanks guys! I am officially dating a HARVARD MAN.

Yep, my man is headed to Harvard for graduate school next year! My first reaction? Yes! A chance to make themed cookies!!! I mean, congratulations, honey!!!!

But of course, I couldn’t resist. I just had to whip up a batch of crimson Red Velvet roll out cookies complete with cream cheese frosting Harvard H’s. I also made some Harvard cocktails and hit up The Coop for a Harvard tee.

While this was slightly beside the point for this occasion… these actually weren’t my favorite cookies. I found them to be a bit chalky. If I make them again, I think they need more butter or liquid and a little less cocoa powder so they are a little less thick and a little more red.  But they were fun to make – I had never heard of red velvet cookies before, only cake or cupcakes! And I’m always up for a kitchen adventure.

So all I have to say is….. GO CRIMSON!! And really, congratulations to my Christopher 🙂

Red Velvet Roll Out Cookies
adapted from ireallylikefood.com

• 1 cup unsalted butter
• 2 cups confectioners sugar
• 1 egg
• 2 vanilla bean pods, seeds scraped out
• 1 tbsp red food colouring
• 2-3 tbsp milk
• 1/2 cup cocoa powder
• 1/4 cup buttermilk powder
• 3 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

Cream together butter and confectioners sugar. Add the egg, vanilla seeds, red food colouring, and 2 tbs milk and mix well.  Sift together the cocoa, buttermilk powder, flour, baking powder and salt and add to the wet ingredients. The dough should be soft but not sticky. After mixing, let it rest for five to ten minutes, then roll out to 1/4 inch thickness dusting very lightly with cocoa powder if needed. Cut into desired shapes and bake at 400 degrees for 6-7 minutes. Frost with your favorite cream cheese frosting!

Hey stranger….

Okay. It’s been a while. But let’s not make this awkward. We are old friends right? Time means nothing?

Yeah, yeah, get on with the chocolate, right?

I have to say, I had all but given up on this little blog of mine. It’s not that I didn’t miss it, and it’s not that I haven’t been baking. I just thought perhaps it had run its course.

But then I got a call from a friend, who, much like this blog, I hadn’t talked to in way too long. Let’s just say she was in need of some chocolate therapy. And I realized…. so was I. So I got out my mixing bowls and my trusty camera. I don’t think I fully appreciate how much I missed full on baking until I was elbow deep in graham crackers and chocolate chips.

OH…and there’s a new addition to my baking team…. MEET ARTHUR! I’m sure he will be making some appearances…

Betsy, darling, this is for you. Sorry I couldn’t mail it.

A graham cracker crust with chunks of chocolate.

A gooey caramelly-chocolate center, studded with pecans and chocolate chips.

Topped with a sticky sweet swirl of caramel on top.

Yes. Please.

Chocolate Turtle Pie
recipe from Mrs. Field’s I Love Chocolate Cookbook

Crust:
1 1/4 c graham cracker crumbs
3 oz milk chocolate, finely chopped
4 tbs unsalted butter; melted

Filling
5 egg yolks
2 tbs sugar
3 tbs water
3/4 c sugar
6 oz semisweet chocolate; finely chopped
2 c heavy cream; scalded
1 tsp vanilla extract
1/4 semisweet chocolate chips
1/4 c chopped pecans
Caramel topping (like the kind you put on ice cream)

Preheat the oven to 350. In a medium bowl, blend the graham cracker crumbs, butter and sugar. Stir in the milk chocolate. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate until ready to use.

In a heavy medium saucepan, dissolve the sugar in the water over low heat, stirring constantly. Bring to a boil over medium-high heat, then let boil without stirring until the syrup turns a light amber. While the syrup is boiling, brush down the sides of the pan from time to time with a wet pastry brush to prevent crystals from forming. Remove the pan from the heat and stir in the hot cream (be careful, it will bubble rapidly). Continue stirring, over heat if necessary, until all of the caramel is dissolved into the cream. In a medium bowl, lightly beat the egg yolks. Whisk about 1/2 c. of the hot caramel cream into the eggs to warm them. Transfer the warmed eggs to the caramel cream in the saucepan. Stir in the chopped semisweet chocolate and the vanilla, stirring until melted and smooth. Pour the filling mixture into the pie crust. Sprinkle the pecans and chocolate chips on top.

Bake for about 35 min., or until the center is just set. Transfer to a wire rack to cool completely, then refrigerate until firm, about 4 hrs. Drizzle caramel on top when cool.