The shower hostess group I belong to at church got to host a wedding shower last week for a special couple, James and Jenna.
After learning the bride’s colors were red, black and silver, my imagination went crazy thinking about what we could serve that would taste good, be a little different and carry out the color scheme. Although tradition dictates a sheet cake decorated in appropriate colors, I think it’s more interesting to be weird and unpredictable. For example, we’ve done a pie bar, mini-bundt chocolate cakes and Gooey Chocolate Cakes with Coffee Ice Cream in the past. I considered cupcakes this time but my skills with a pastry bag are limited so forget that!
Then I remembered a post I published recently on Black and White Cookies–the traditional kind with white batter and a subtle lemon flavor. How would they taste if I used a red velvet cake kind of recipe instead? I set to work experimenting with my original recipe. After what seemed like at least 100 bottles of red food coloring, this is my recipe for Black and White Red Velvet Cookies. The frosting is the same for both cookies.
These gorgeously red cookies with a cake-like texture have a mild chocolate flavor with the barest hint of almond. One of Helen Corbitt’s (a strong influence from my past) favorite tricks was to dip her measuring spoon in almond extract before measuring out the vanilla. I do this a lot (sometimes more than a dip), especially in ice cream and pudding but also anything chocolate.
My friend Debbie (second from the right in picture below), the leader of our hostess group, offered to help bake since we estimated needing at least 45-50 cookies. Saturday night before the shower we produced 3 batches and slathered chocolate frosting on one side leaving them to dry overnight. I woke up nervous that we didn’t bake enough so I hopped out of bed early Sunday morning before church to make another batch. At this point, the cookies started to take over the kitchen and dining room and I began feeling like a big blob of frosting.
We made them big since they would be the main entree with sides of nuts, mints and punch. Each batch produced 14-16 cookies using two ice cream scoops for each cookie. Of course, we had some rejects and a few had to be taste-tested by the husbands.
Once the shower started, it appeared we might run out of cookies so I retrieved the tray of emergency-only rejects I had left in the car. It was difficult to decide which would be more embarrassing–to serve ugly cookies or have to tell our guests we had no more cookies. Of course, everything worked out in the end. (Thank-you God.)
This shower was special because both the bride and groom grew up in our church so their parents have been friends for a long time. As you can imagine, guests and gifts were plentiful to honor this special time in the lives of James and Jenna. May God bless their marriage.
Click here to see recipe for Black and White Red Velvet Cookies.