About Me
Chocolate Mint Sugar Cookie Drops
Ingredients
- 1 cup white sugar
- 3/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups mint chocolate chips
- 1/4 cup white sugar for decoration
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together 1 cup sugar and vegetable oil. Stir in the egg and vanilla until smooth. Combine the flour, baking powder and salt; gradually stir into the sugar mixture. Mix in mint chocolate chips. Roll the dough into walnut sized balls. Roll each ball in the remaining 1/4 cup of sugar to coat. Place the cookies 2 inches apart onto the cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Crispy Chocolate Crinkle Cookies
Unsalted butter, melted & cooled
4 TbspUnsweetened cocoa powder½ cupSugar1 cupEggs2 largeVanilla extract1 TbspAll purpose flour2 cupsBaking powder1 tspBaking Soda1 tspSalt½ tspConfectioners’ sugar for rolling
PROCEDURE
- Mix melted and cooled butter with cocoa powder using an electric mixer until smooth. Add sugar and mix until it’s mostly dissolved. Beat in eggs, one at a time, and finally vanilla extract.
- Add flour, baking powder, baking soda, and salt. Using a spatula, mix until just combined. Cover dough with plastic wrap and refrigerate for at least 3 hours.
- When you are ready to bake, preheat oven to 350 degrees Fahrenheit, and line cookie sheets with parchment paper.
- Roll dough into 1½-inch balls and generously dust them with confectioners’ sugar before placing them on prepared cookie sheets.
- Bake for about 10 to 15 minutes until your chocolate crinkle cookies are buffed and cracked on top.
- Cool cookies on baking sheets for 5 minutes before transferring them to wire racks to cool completely.
As I mentioned in Smart Cookies #05, if you prefer richer, crispier and chewier chocolate crinkle cookies, you may find the following recipe helpful.
Ingredients
All purpose flour¾ cupUnsweetened cocoa powder¼ cupBaking soda½ tspSalt¼ tspUnsalted butter3 ozUnsweetened chocolate, chopped2 ozGranulated sugar1 cupEgg1 largeVanilla extract1 tspConfectioners’ sugar for rollingDirections
- Sift flour, cocoa powder, baking soda, and salt together and set aside.
- Melt chocolate and butter in a large bowl over simmering water. Make sure that the bottom of bowl does not touch the water. Alternatively, use a double boiler if you have one.
- Remove the melted chocolate-butter mixture from heat and stir occasionally to cool it slightly.
- Add sugar and stir until evenly moistened.
- Using an electric mixer, beat in egg and vanilla extract until light and fluffy.
- Gently fold in the flour mixture until just combined. Then cover with plastic wrap and refrigerate until firm, about an hour.
- When you are ready to bake, preheat oven to 375 degrees Fahrenheit, and line cookie sheets with parchment paper.
- Roll dough into approximately 1-inch balls and coat them generously with confectioners’ sugar. Place cookies on prepared baking sheets, spacing about 1 inch apart.
- Bake for about 10 minutes until chocolate crinkle cookies are puffed and cracked on top. The center may appear underdone, but will turn crisp as cookies cool.
- Allow cookies to cool on baking sheets for 2 - 3 minutes before transferring them to a wire rack to cool completely. This recipe makes about 3 dozen crisp, delicious, chewy chocolate crinkle cookies.
CINNAMON FRENCH TOAST
This French toast recipe cuts back on fat by using only 1 whole egg and 2 egg whites.
Ingredients:
- 1 egg
- 2 egg whites
- 1/4 cup milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- dash nutmeg
- 8 slices French bread, sliced on diagonal
Preparation:
In a shallow bowl, whisk egg and egg white until foamy. Whisk in milk, vanilla, cinnamon, and nutmeg.
Have warming drawer heated or heat oven to 200°.
Heat butter in heavy skillet over medium-low heat. Dip 4 slices of bread in the egg mixture, turning to coat thoroughly. Let excess drip back into bowl.
Place coated bread slices in hot skillet. Cook, turning, until both sides are nicely browned, about 2 minutes each side.
Transfer to a warm plate and keep warm in oven. Repeat with remaining bread and egg mixture. To serve, sprinkle with cinnamon sugar, if desired. Serve with maple syrup.
CUPCAKES (Ate Sweet’s Recipe)
INGREDIENTS
1& 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
PROCEDURE
1. Preheat mo ang oven to 350 degrees F.
2. Line a muffin pan with paper or foil liners.
3. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
4. In a large bowl, cream together the butter and sugar until light and fluffy.
5. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
6. Add the flour mixture alternately with the milk; beat well.
7. Fill the muffin cups 3/4 full.
8. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
9. Frost with your favorite frosting when cool.
for the FROSTING
2 & 3/4 cups confectioners’ sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
PROCEDURE
1. Sift together the confectioners’ sugar and cocoa, and set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk.
3. Blend in vanilla. Beat until light and fluffy.
4. If necessary, adjust consistency with more milk or sugar.
