These lightly chocolaty, deliciously chewy, gorgeously red cookies are simply fantastic! In my opinion red velvet isn't chocolate, if I wanted a chocolate dessert I'd make a chocolate dessert. Red velvet to me is a combination of vanilla and chocolate, one shouldn't really overpower the other. That's why when I make red velvet recipes they are somewhat mild on the cocoa. Plus when you use too much cocoa it depletes that beautiful red color, it turns it more of a brownish auburn shade rather than a velvety red. I also tried making these cookies with half brown sugar and half granulated sugar and that even hid the red color due to the deep brown shade of the molasses in the brown sugar, so the brown sugar was out.
Really....I needed these around like I needed a hole in my head, but, I couldn't help it. I have had these little Take Five bars laying around for about a week now...burning a hole in my kitchen apron. Do you know I can only find these little bars at Target, no one else ever carries them. I wonder why?
Joy the Baker calls them crostadas. I have another food blogger friend who argued with me for 10 minutes about how they’re crostaTAs, and then I just got frustrated and used Swagbucks to clear up the confusion. That’s when I learned that they can also be called galettes. Oh geez, let’s call the whole thing off. As long as it’s eaten and enjoyed, I don’t think it matters one iota what they’re called. Let’s just call them Yummilicious and leave it at that.
This cheese bread is just about the perfect option. It doesn’t require any exotic ingredients, it’s easy as can be to put together, it can be cooked in your oven or on a grill at a tailgating party, and it’s a serious crowd pleaser. In fact, when I said, “Go ahead, guys… dig in…” This is what happened.
Soft-on-the-inside/crusty-on-the-outside Italian bread that is cut into grab-able squares, generously doused with melted butter mixed with minced green onion and garlic, toasted til hot and tender, then crammed full of Cheddar cheese and baked until bubbly with browned bits of cheese capping it. This is a true crowd-pleaser!
This recipe for stuffed portobellos is a great side dish to serve with grilled steak or roast chicken. The filling is reminiscent of creamed spinach, but with a hint of smokiness from the bacon and a mild sweet and sour flavor that complements it nicely. We chose Muenster cheese for the topping because it melts so nicely and has a mild, creamy flavor.