Chocolate Chip Roll Out Cookies For Valentine's Day

In light of the blizzard that is battering my little Pennsylvania Dutch town this morning my girls and I decided we needed to find something to do or we would go bonkers: well, maybe I decided that and pumped them up enough about the idea that they followed suit.

Enter in a Valentine's Day baking session with a fantastic Chocolate Chip Roll Out cookie recipe I came across on The Adventure's of Sugarbelle! I tweaked the recipe just a bit and we added a drop or two of Americolor Soft Pink food gel (obviously a girly, girl Valentine's must). 

And yes, that is a unicorn you spy there: I have girls, what can I say?! The cookie cutters came from another outing in an attempt to calm the stuck-in-doors crazy. I am fortunate enough to live near Foose Cookie Cutters and Tinsmithing, and I love going there and perusing all the beautiful cutters they make. They sell them online too, and one day I realized (after purchasing one off of Amazon and paying extra shipping) that I could literally drive five minutes down the road and get them myself!

The cookies come out nice and crisp, with and awesome flavor and the bonus of chocolate chips in a cut out cookie. Up until today I didn't even realize there was such a glorious sweet out there! The girls ate them up and enjoyed some tall glasses of milk along side them. What a better way to pass the time on a snowy day! We enjoyed them so much that we are packing up the leftovers for the little one's Valentine's Day party at school tomorrow...if they have school tomorrow.  

Thanks for popping in! Have a sweet day and remember, there is always room for cake! XOXO

 Chocolate Chip Roll Out Cookies 

adapted from Sugar Baker

Ingredients

• 1 c salted butter
• 1/3 c granulated sugar
• 1/2 c light-brown sugar
• 1 extra large egg yolk
• 1 tbsp vanilla extract
• 1/2 tsp salt
• 2 1/4 c all-purpose flour 
• 2 drops pink food gel, optional
• 1 c semi-sweet mini-chocolate chips

Instructions

1. Cream the butter and the sugars until fully incorporated. Add in extra large egg yolk, 
    vanilla extract, and salt. Add in a drop or two of pink food gel, if desired.
2. Slowly, a half cup at a time, add in the flour. Once blended, fold in the mini chocolate 
    chips by hand. 
3. Wrap ball of dough in plastic wrap and refrigerate for 45 minutes to an hour.  
4. Preheat oven to 350 degrees.
5. When the dough is chilled, roll out on heavily floured surface and cut out with your 
    choice of cutters.
6. Place cut out's on a cookie sheet covered in parchment paper and bake for 10-
   12 minutes.
7. Let cookies cool on cookie sheet for a few minutes before placing them on cooling 
    racks.
8. Pour yourself a glass of milk and ENJOY!

The Sweet Dutchess and Black Forest Photo Shoot

Hello there! I just could not wait to share some of the photographs that came out of a fabulously fun photo shoot with the lovely Jenna Herring from Jenna Herring Photography. What a sweet way to spend a Saturday morning!

I had the opportunity to not only debut myself as The Sweet Dutchess, but also was able to introduce my fans, and other people who randomly fall onto this blog site,  to the new, authentic Black Forest cake that will be added to the Sweet Dutchess menu. We went right to work and she snagged some fantastic shots as I began building the tower of dark and devilish chocolate cake layers, kirsch infused whipped cream, and kirsch-soaked dark sweet cherries.

What I love about this cake is the absence of the ridiculously sweet cake with maraschino cherries (what are those things anyway?!) and uber sugary frosting that we have come accustomed to. The whipped cream is infused with kirsch, or kirschwasser, which is a clear fruit brandy distilled from morello cherries. The dark, sweet cherries nestle themselves within the white, billowy clouds of cream and are the perfect pairing with the moist, tender crumb of the dark chocolate devils food cake. Oh, did I mention that the cake layers are also brushed with a kirschwasser simple syrup as well?! Utterly irresistible and and the perfect marriage of flavors, in my opinion.

And look, there I am: The Sweet Dutchess! Looking pretty professional, baking wise, am I not?! I think it is hard not to when you put so much research and passion into what you do: I put myself into every confection I create and I love every moment of it!

Thanks for popping in! Have a sweet day and remember, there is always room for cake! XOXO

The Baked Red Velvet Donut

What comes to mind when you think about Valentine ’s Day? Hearts?  Hallmark cards? Maybe the jewelry store commercials that miraculously begin appearing every thirty seconds right around February 1^st? Well for me, nothing could be more emblematic of cupid’s holiday than a red velvet cake. You see it everywhere this time of year: cakes, cupcakes, cookies, the list goes on and on…especially if you are on Pinterest.  How could I not be inspired to try my hand at a little transformation of the traditional?!

Since Sweet Dutchess introduced The Baked Donut on its one year anniversary this month, I decided to dedicate a flavor to the month of amour. The Baked Red Velvet is light and fluffy, yet dark and decadent and has a scrumptiously moist crumb. These baked donuts are then slathered with an oh-so-lovely cream cheese glaze that caresses the cake-inspired donuts, creating one of the most perfect pairings known to taste buds everywhere.  J'aime beignets!

Fondant Celebration Cakes

For the Non-chocolate Lovers

Meyer Lemon Cake with Earl Gray Icing

The Strawberry: A moist strawberry cake topped with a fresh strawberry whipped buttercream

The Vanilla Cardamom: A lush vanilla bean cake infused with cardamom and then dressed with a vanilla swiss meringue buttercream

Italian Rum Cake: Soft Italian sponge cake glazed with rum has alternating layers of vanilla and chocolate Italian pastry cream and is then iced with homemade whipped cream and topped with slivered almonds.

Candied Sweet Potato Cake dressed with a light and tangy Mascarpone Frosting

The Vanilla Bean Coconut: A fluffy and robust vanilla bean cake filled with a layer of coconut infused custard, wrapped in the silken textured vanilla bean Swiss Meringue Buttercream, and sprinkled with toasted coconut

The Chocolates

The Chocolate Salted Caramel: Velvety salted caramel between layers of dark chocolate buttermilk cake and iced with salted caramel buttercream. Topped with chocolate ganache and sprinkled with sea salt.

The Raspberry Red Velvet: A twist on the traditional! Moist red velvet cake layered with homemade raspberry curd and marshmallow cream cheese filling and then wrapped in a decadent chocolate swiss meringue buttercream.

The Chocolate Gateau: A rich, flourless dark chocolate cake that is complimented with a sweet berry coulis and fresh berries

The Neapolatin: A decadent dark chocolate cake layered with a whipped vanilla bean buttercream and fresh strawberries and then wrapped in the creamy vanilla bean buttercream

Blackberry Merlot Chocolate Cake:  Moist dark chocolate and blackberry wine cake filled with blackberry preserves, covered in buttercream, and drizzled with chocolate ganache.

Sweet Dutchess Menu and Pricing