Strawberry Dark Chocolate Chip Cookies

Happy Valentines Day!
Now I know you're thinking that you don't have time to make anything.
However, these simple delicious cookies only have 4 ingredients and take less than an hour to make so don't you fret!
Kirbie's Cravings  made these cookies with chocolate chips, but I made them even more decadent with dark chocolate chips. Healthier too! I used olive oil so you don't have to feel as bad for indulging. If you're feeling experimental you could make these with white chocolate too.
Now these cookies are quite yummy, but I would change one thing, I had fresh strawberries at home and i really wish I would have chopped them up and added them to the batter for extra strawberry goodness. Next time.
I know that using a box cake mix is technically cheating, but that's what the recipe called for and really how could I resist trying these?! Its like a chocolate dipped strawberry in a cookie! I used Pillsbury box mix and Hershey's special dark chips.

Strawberry Dark Chocolate Chip Cookies 
yields about 2 dozen cookies

1 box strawberry cake mix
halfway between 1/3 and 1/2 cup oil
2 eggs
1 cup dark chocolate chip cookies

Preheat oven to 350 degrees F.
Line two cookie sheets with parchment paper.
Mix cake mix, oil, and egg in a large bowl until smooth and without pieces of dry cake mix remains.
Stir in chocolate chips.
Scoop about 2 tbs of dough and roll into a ball.
Place on cookie sheet and make sure dough balls are about 2 inches apart.
Bake about 12 minutes until cookies are set and edges are turning a light brown.
Let cool on baking sheets for about 5 minutes before removing.

Strawberry White Chocolate Brownies

This may shock you, but I'm really not much of a dessert person. Eating too much chocolate or sugar either gives me headaches or just makes me sick. So, when I really like a dessert you know it's good.
This is another reason I love mixing fresh fruit with my baked goods, they add a bit of tangy that balances out the sweetness and a different flavor other than chocolate.
These white chocolate brownies were very delicious and like the raspberry crumb bars I love to make, they were quite addictive. They were soft and moist. They'll be a hit with whomever you sever them to.
They're kind of summery, but I like to be a little unconventional and keep summer around year-round, and I live in Florida so summer is here year-round anyway. Even if you don't live in the sunshine state, dare to be a little unconventional sometimes. These would be a nice change from the typical Thanksgiving desert and much less heavy and filling. (hint, hint)
Sorry about the lack of more pictures. By the time I decided I needed more, it was a little too late.
This recipe is from The Way The Cookie Crumbles.

Strawberry White Chocolate Brownies

1 cup flour
1/4 teaspoon baking powder
1/3 teaspoon salt
5 ounces white chocolate
5 tablespoons butter, (cubed)
1/2 cup sugar
1 teaspoon vanilla
2 eggs
4 ounces strawberries, (hulled and quartered)

Adjust a rack to the middle position and preheat the oven to 350 degrees.
Line the bottom and sides of an 8x8 baking pan with parchment paper, leaving a slight overhang.
In a medium bowl, whisk the flour, baking powder, and salt together.
Set a heatproof bowl over a saucepan containing one inch of simmering water.
Add the chocolate and butter; stir frequently until the mixture is melted and smooth, them remove from heat.
Whisk in the sugar, (the mixture will appear curdled), the add the vanilla and eggs one at a time, whisking constantly.
Switch to a rubber spatula and add the flour mixture, stirring until just combined.
Gently fold in the strawberries.
Pour the batter into the prepared pan, spreading it into an even layer.
Bake brownies for 25-30 minutes, or until the top is golden and a toothpick inserted near the center cones out clean.
Transfer the pan to a wire rack to cool completely.
Use the parchment paper to lift the bars out of the pan and cut into 2-inch squares.

Strawberry Lemonade Cupcakes

My parents wanted me to make some cupcakes for their annual Forth of July Rib Fest. Instead of following the typical Forth of July theme I really wanted to make a summer cupcake and I asked preferences from my Mom and Dad and this is the one we chose. I was really happy with my decision to make a cupcake that wasn't chocolate, I needed to switch it up. This recipe was also a learning experience for me because I learned what lemon zest was. The recipe is from Annie's Eats, I don't like a lot of frosting on my cupcakes, so if you do disregard this, but I'd recommend cutting the frosting recipe in half. Also, the cupcakes took much longer to bake for me than the recipe said. I'm told the cupcakes are delish, I however couldn't tell you, they were all gone before I could even snag one.
Strawberry Lemonade Cupcakes
makes 23 cupcakes 
For the cupcakes:
2 1/4 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons lemon zest
12 tablespoons of butter (softened)
1 1/2 cup sugar
2 eggs
3/4 cup milk
2 cups fresh chopped strawberries 


For the lemonade syrup:
1 cup lemonade concentrate, thawed
3/4 cup confectioners' sugar


For the frosting:
1 cup fresh chopped strawberries
12 ounces cream cheese (softened)
18 tablespoons butter (softened)
2 2/3 cups sifted confectioners' sugar
3 teaspoons lemon juice
1 teaspoon vanilla extract

Part I: Cupcakes
Preheat the oven to 325 degrees and line your cupcake pans with liners.
In a medium sized bowl, not your mixer bowl, combine the flour, baking powder, salt, and lemon zest and then set aside.
In your mixing bowl, beat the butter on medium speed until it is fluffy.
Add the sugar and beat until combined.
Beat in the eggs one at a time, scrape the sides of the bowl after you add each one.
Add half the flour mixture and beat on low speed.
Fold in the strawberries with a spatula.
Fill each liner about 3/4 full. Bake 20-25 minutes or until a toothpick comes out clean.
Allow to cool in the pan for 5 minutes before transferring onto the cooling rack.

Part II: Lemon Syrup
Once the cupcakes have completely cooled, whisk together the lemonade concentrate and the confectioners' sugar on a small bowl.
Poke several holes in the cupcakes using a skewer or a straw.
Pour the syrup over the cupcakes and allow it to soak in.

Part III: Frosting
Puree the strawberries in a food processor or blender.
Strain the puree through a mesh sieve to remove the seeds and set aside.
Beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and fluffy, about five minutes.
Add the confectioners' sugar and mix until smooth.
Add the lemon juice and vanilla extract and mix until combined.
Mix in strawberry puree, a little bit at a time until you reach the texture and flavor you want.
Frost the cupcakes and garnish as desired.