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Ingredient: cocoa powder

Chocolate Crinkles

Chocolate Crinkles

November 2016 in Review, and Christmas Cookie #11

A favorite photo…

A few highlights…

  • A 90th birthday party for Grandpa Train
  • A second story for the treehouse
  • Thanksgiving road trip to Salt Lake, San Francisco, and back again

And a cookie recipe to go with it!

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Chocolate Crinkles
I got this recipe from my sister-in-law and have loved it ever since. Katya requested "just plain dark chocolate cookies" this year, and these always fit the bill.
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Mix oil, cocoa, and sugar well in a large mixer bowl.
  2. Blend in one egg at a time until mixed well. Add vanilla.
  3. Gradually blend in flour, salt, and baking powder.
  4. Chill dough for several hours (overnight is best).
  5. Preheat oven to 350 degrees. Grease several cookie sheets.
  6. Use a cookie scoop or teaspoon to shape dough. Roll dough in sugar (either granulated or powdered) and place on prepared sheets.
  7. Bake at 350 degrees for 10-14 minutes, until set and tops begin to crack. Don't overbake. These are best soft!
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Hot Cocoa Cookies

Hot Cocoa Cookies

January in Review, and Christmas Cookie #1

A favorite photo…

A few highlights…

  • Returning from Senegal
  • Sharing photos and trip stories with so many kind audiences
  • Settling back into routines (and getting snow!)

And a cookie recipe to go with it!

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Hot Cocoa Cookies
These were near the top of Nathan's list this year, and are always popular at my recital. They just look so festive. The soft texture of the base cookie is also appealing. The original recipe is from glorioustreats.com via Pinterest.
Servings
dozen
Ingredients
Icing Ingredients
Toppings
Servings
dozen
Ingredients
Icing Ingredients
Toppings
Instructions
  1. In a medium saucepan or microwave safe bowl, melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
  2. In a mixer bowl, beat the sugar, eggs, and vanilla on low until well combined.
  3. Add the melted chocolate mixture and blend well.
  4. Gently mix in the flour, cocoa powder, baking powder, and salt. Mix until just combined.
  5. Cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
  6. Preheat oven to 325 degrees and grease at least two baking sheets. Use a tablespoon or cookie scoop to put the dough on the prepared sheets, about 2 inches apart. Bake about 12 minutes.
  7. While the cookies bake, cut large marshmallows in half for a total of 50 marshmallow pieces. (You can also use 4-5 mini marshmallows per cookie). When the cookies have baked, remove the tray from the oven. Press one marshmallow half (or 4-5 mini marshmallows) onto each cookie. Return the hot cookies to the oven and bake another 3 minutes or until the marshmallows have puffed up and adhered to the cookie.
  8. Allow cookies to cool on the pan for a few minutes, then remove to a cooling rack to finish cooling.
  9. When cookies are cool, combine all icing ingredients in a medium bowl and whisk together well. Icing should be pourable but not too runny, so adjust consistency with additional powdered sugar or hot water.
  10. Place cookies on cooling rack over a baking sheet to catch drips. Spoon a small amount of icing on top of each marshmallow. After icing just a few cookies, top with sprinkles before the icing sets. Continue icing and sprinkling until everything looks festive.
  11. Allow icing to dry and set for at least 30 minutes before serving.
Recipe Notes

These cookies stay soft and pretty for at least 1 week or more after baking.

Original recipe: http://www.glorioustreats.com/2013/12/hot-cocoa-cookies.html

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Marshmallow Caramel Krispie Brownies

Marshmallow Caramel Krispie Brownies

Made for Staff Lunch March 2014

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Marshmallow Caramel Krispie Brownies
Decadent combination of layers with a good texture variety. I can eat way too many of these!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350. Line an 8x8 pan with foil and spray with nonstick spray. Set aside.
  2. In a large bowl, whisk together melted butter and cocoa powder until smooth. Add sugar and whisk until blended. Whisk in eggs and vanilla. Stir in flour until no streaks remain, then fold in hot fudge. Spread in prepared pan and bake for about 20 minutes, until puffy and a toothpick inserted in center comes out with moist crumbs, but no raw batter.
  3. Immediately upon removing brownies from oven, top evenly with mini marshmallows. Pop back in the oven for a few minutes, just until marshmallows are puffy but not browned. Let cool for about 30 minutes.
  4. In a microwave safe bowl, heat caramels and 2 TBS water in the microwave, stopping to stir every 30 seconds until smooth. Carefully pour over the marshmallow brownies, spreading gently to cover. Immediately sprinkle with krispies, pressing in gently.
  5. Let brownies cool completely before cutting and serving.
  6. Makes 16 servings.
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