Chocolate Crinkle Cookies

My most favorite Christmas cookie ever is the Chocolate Crinkle cookie. I realized while making them the other night that it’s pretty close to a brownie batter…maybe that’s why I love them so much! They are soft, chewy, chocolatey and classic.

Ingredients:

1/2 vegetable oil

4 eggs

2 cups of flour

4 oz bakers chocolate

2 teaspoons baking powder

2 cups granulated sugar

1 cup powdered sugar

  1. Melt your bakers chocolate in the microwave
  2. In a mixer combine sugar, vegetable oil and melted chocolate
  3. Very SLOWLY add in your 4 eggs. The chocolate is hot so if you dump them all in at once they’ll scramble!
  4. Sift 2 cups of flour with baking powder and a dash of salt- slowly add to your chocolatey mix. Your batter will be thicker than a cake batter, but not as dry as a regular cookie batter.
  5. Transfer to some plastic wrap to chill in the fridge. THIS IS VERY IMPORTANT!!! 3hrs-over night is best. I left mine in over night.
  6. In a bowl add powdered sugar. Pre-heat oven to 350 degrees

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  1. Using teaspoons or a small ice cream scooper, scoop small portions of chilled dough, roll and drop into powdered sugar to coat.

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  1. Place on parchmented cookie sheet. Bake for 9-11 minutes. DO NOT OVER BAKE or they will end up crunchy and they are best nice and soft. I bake mine for 9-10 minutes.
  2. Remove from baking sheet and place on cooling rack.

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ENJOY! These guys are best with a giant glass of milk and no care for your waist line. This is a hard cookie to have just 1 of. 🙂

Makes about 5 dozen cookies!

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St. Patricks Day

I know I’m a few days behind, but I’m sure the leprechaunS forgive me. I have always loved St. Patrick’s Day. I am very fortunate to have a family that enjoys history and keeps track of who and where our family came from. I am off-the-boat Irish. My family came over in the late 1800s-early 1900s.

1922459_10203369528264042_1221351795_nWhile I was wandering around Victoria Square in Belfast, Northern Ireland, I came across a picture of the family crest!

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Now that I’ve been to Ireland, my adoration for the holiday has grown…if that’s even possible! You can read all about that trip HERE! St. Patrick’s Day is also a mostly American thing because it is a celebration of where we came from and our heritage…not just a day to drink cheap green beer. Since I was home for the day, I made 2 St. Patty’s day treats.

First, I made a shamrock shake

Ingredients:

2 scoops vanilla ice cream

1 cup of milk

1 teaspoon sugar

Green food coloring

Peppermint Extract

Handful of ice

Throw everything in a blender and blend until smooth. Add food coloring until it is the desired shade. Serve with a cool shamrock straw.

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The second thing I made was green chocolate chip cookies. It’s a relatively basic cookie recipe with…you guessed it…green food coloring.

Ingredients:

2 1/2 cups flour

1 stick butter

1/2 cup butter flavored Crisco

2 teaspoons cornstarch

2 eggs

1 teaspoon vanilla

1 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups sugar

1/2 teaspoon peppermint extract (optional)

Chocolate chips of your choice- I used dark chocolate

1. Cream butter and crisco, add sugar, vanilla and eggs.

2. Add green food coloring to desired shade. I used about 10 drops.

3. Combine flour, cornstarch, salt and baking powder in a bowl. Slowly add it to the “wet” ingredients.

4. Mix in 1 1/2 cups, or half a bag of chocolate chips. It will look like mint-chocolate-chip ice cream.

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5. Chill in the fridge for at least an hour. Trust me. Don’t skip this step. Longer is better. But at least an hour.

6. Pre-heat the oven to 350, bake for 10-12 minutes depending on your oven etc. The cookies will JUST start to turn brown around the edges.IMG_5336

EAT, with a nice big glass of milk!

And now, for some Irish fun facts to make your St. Patricks day a little educational-

-Only 9% of the Irish population are natural redheads.

-A book only needs to sell 3,000 copies to top the Irish bestseller list.

-There have never been snakes in Ireland. St. Patrick did nothing with snakes.

-Gaelic is Ireland’s official language, but English is most commonly spoken

“I DID IT!” Chocolate Chip Cookies

The original recipe came from Host the Toast. I was quietly minding my own business the other day when my friend Emily messaged me, “ANNA I swear to God the best chocolate chip recipe I’ve ever made. They are aamaaazinggggg!” It is a running joke in my life that I can’t make chocolate chip cookies, hence her sending me this recipe. I’ve had a few solid batches here and there but they just never work. I can make really hard recipes perfectly the first time but can’t make a basic batch of chocolate chip cookies. I was skeptical, but promised her that I would try them. This is what convinced me to make them-

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Ingredients:

2 cups + 2 tablespoons all purpose flour

1 teaspoon baking soda

2 teaspoons cornstarch

½ teaspoon salt

1 ½ sticks (6 oz) butter, melted and cooled

1 cup brown sugar, lightly packed (I used dark brown sugar, but either will work)

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1½ cups dark chocolate chips

1. Soften butter, add in sugars and mix until combined and fluffy.

2. Add in the eggs and vanilla until incorporated.

3. Sift together flour, salt, cornstarch, and baking soda. Slowly add it into the bowl until JUST combined, do not over mix.

4. Fold in chocolate chips by hand to help keep from over mixing.

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5. Cover and refrigerate for at least a half hour. I put mine in for 20 minutes, then turned my oven on to pre-heat to 325 and let them stay in the fridge until the oven was pre-heated.

6. The original recipe says to use 1/4 cup dough per cookie, I just used the larger ice cream scoop to make them uniform. I fit 9 per cookie sheet.

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7. Cook for about 12 minutes or until just golden brown. I put the dough back in the fridge between batches.

8. Allow to cool for 5 minutes before transporting them to a cooling rack.

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9. Enjoy with a large class of milk, like my dad likes to do.

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Oh yeah, check out that beard 😉

The cookies are awesome too. Emily was right. However, we both discussed and decided that we would probably add just a little bit more flour to give them a bit more body, more like 2 1/2 cups of flour.

Pumpkin Spice Cookie Bars

I’ve never had pumpkin. I have yet to have a pumpkin spiced latte, I don’t eat pumpkin pie. Something about it wigs me out. But my ma made a pumpkin roll and didn’t use the whole can of pumpkin puree. Obviously we had to do SOMETHING with the left overs. Thanks to handy dandy Pinterest, I came across this lovely recipe on A Kitchen Addiction! She titled them Pumpkin Snickerdoodle Cookie Bars. I adjusted the recipe just a TINY bit and didn’t do the frosting. Here is how I did it…

Ingredients:

  • 1/4 cup butter, room temperature
  • 1/4 cup butter flavored shortening
  • ¾ cup brown sugar
  • 3 tbsp pumpkin puree, not pumpkin pie filling
  • 1 egg
  • 2 tsp vanilla extract
  • 2½ C all-purpose flour
  • 1½ tsp cream of tartar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Pre-heat oven to 350 degrees

1. Mix all ingredients except the flour together until well blended.

2. Slowly add flour and mix until well incorporated

3. The dough is thick. Do not fear! Press the dough into a baking dish. I used an 8×10. The original recipe suggested a 9×9 or 8×8.

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4. Bake for 15-20 minutes. Mine turned out just fine at 15! Poke the center with a knife to check it.

5. Let cool and eat slightly warm.

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For the frosting recipe, check out the original blog post at A Kitchen Addiction!

Happy snacking! 🙂

Soft, Fluffy Sugar Cookies

Yes, I already have a sugar cookie recipe. See HERE. No, they are not the same. Why? Because my brother is a prickly cactus.  The goober graduated high school and his party is this weekend.

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My last first day, senior year of high school, his first day of freshman year and then obviously his graduation. 🙂

He requested sugar cookies like you buy at the grocery store with that super sugary awesome frosting. Mom was going to buy them but OF COURSE I couldn’t let that happen. In true Anna fashion I looked up about 8 different soft, fluffy sugar cookie recipes, looked at the similarities and differences and went for it. I created my own kinda recipe. So far this method hasn’t failed me yet. These were super easy and at 9:30pm when I decided to make the dough so I could just make the cookies in the morning, I had all of the ingredients in the fridge and pantry to whip them up easily.

Ingredients-

2 sticks butter

3 eggs

2 teaspoons vanilla

2 cups of sugar

1 1/2 teaspoons baking powder

4 cups flour

1/4 teaspoon salt

1/2 cup sour cream

Directions-

1. Cream butter, sugar, sour cream and vanilla

2. Add in 3 eggs

3. Slowly add in flour, baking powder and salt

4. Mix only until dry ingredients are combined. DO NOT OVER MIX! I have a tendency to want to whip everything up thinking it will make it extra fluffy when really it can make it tough and dense. These are supposed to be FLUFFY. Just mix until there are no more pockets of flour.

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5. Make a cross with two piece of intersecting plastic wrap. Plop the dough in the middle and wrap it.

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6. Let refrigerate over-night or at least an hour.

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Pre-heat oven to 350. You have one of two options here. You can roll out the dough 1/2 of and inch thick and use a round cookie cutter or glass to get your desired shape OR you can simple take a large scooper, and gently smoosh down a bit as I did below.

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*I wrote this post between the night I made the dough and the next day when I actually made the cookies. Something I totally didn’t think about that I’m now sharing as an easy tip. Form the dough into a log an inch or so in diameter and THEN wrap and refrigerate it. After it has chilled you can use a serrated knife to just cut medallions about half of an inch thick and plop them down! This takes away having to scoop and press down! It’s done for you already.*

Cook 11-12 minutes. You do not necessarily want the cookies to get brown. There is no brown sugar in the recipe, and the ones you see in the store aren’t brown around the edges are they? NO!

Remove and cool on cookie sheet. Once cool slather on that yummy frosting- recipe found below.

6-8 cups powdered sugar (based on desired viscosity, sweetness etc)

2 teaspoon vanilla

2 stick of butter

3-8 tablespoons milk/heavy whipping cream (based on desired viscosity)

Food coloring- optional

Sprinkles/Jimmies- Necessary

1. Cream butter with vanilla.

2. Slowly add powdered sugar. It will be really dry

3. Add milk/heavy whipping cream until the frosting is at your desired thickness

4. Add food coloring at this point if you so desire.

5. Whip the frosting until it is smooth and fluffy

6. With a small spatula or knife slather on a nice thick layer of frosting

7. Top with jimmies

This will make a lot of frosting, but this recipe makes a lot of cookies and you need to put a healthy amount on each cookie. All of that frosting is totally necessary.

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My brother’s favorite color is green so I dyed the frosting a nice light green as to not dye everyone’s mouths green as well. There is just a little bit of crunch from the bottom but the rest of the cookie is nice and soft.

This recipe yielded 4-5 dozen. There’s a bit of a discrepancy from taste testing the dough and eating a few as they finished. 😉