So far, on our roadtrip, we’ve hit Boston (+Cambridge), Providence, and now we’re in New Haven. It’s so weird to be in all these college towns after applying to and attending college. I feel like I’m three years late to my college campus tour. But these campuses have all been super gorgeous and Ben and I have been eating so much great food. Definitely going to need to cut back a little when we get home…
Today, I whipped up a batch of red velvet cookies, complete with semisweet chocolate chips. They’re perfect for Valentine’s Day if you need a gift for your significant other—or for eating any other day of the year because, well, they’re delicious.
I was chatting with one of my friends the other day about baking and I told her resolutely that baking cookies is actually one of the toughest endeavors for me.
“Really?” She sounded baffled. “But they’re the most standard desserts to make!”
I agree—most people try baking chocolate chip cookies before tackling things like cheesecakes or muffins, but I’ve always found that unless I was baking out of a mix from the grocery store, my cookies always ended up looking too imperfect. Too flat, too puffy, too soft, too crispy, too sugary, too buttery, too smooth (not enough of a crackly top), too boring… For some reason, perfecting the visual part of a cookie has always been at the forefront of my thought process when baking cookies, and I was terrified of getting it wrong.