"Sometimes I need only to stand wherever I am to be blessed." ~ Mary Oliver
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
This week we are feeling especially blessed, and family is the best reminder of how truly blessed we are. Indeed it was because of family that John is still with us this week… our two youngest grandkids noticed immediately when he was acting 'weird' so the EMTs were able to come and get him to the hospital quickly when his heart stopped! After 5 days in the hospital he is now back home with a pacemaker to keep his ticker ticking!
RECIPE OF THE WEEK
I was mixing the batter for these cookies when we were interrupted with the call to 911. The batter was still good after chilling for 5 days… I love these cookies! They are crispy on the outside and slightly chewy on the inside… yum…
CHOCOLATE PEPPERMINT CRINKLES
- 1 3/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces semi-sweet chocolate, finely chopped
- 2 3/4 cup sugar, divided
- 1/4 cup canola oil
- 2 tablespoons unsalted butter, melted
- 2 tablespoons light corn syrup
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup confectioner's sugar
In a medium bowl, combine flour, baking powder and salt. Set aside.
Melt semi-sweet chocolate in microwave on 50% power for 1 minutes. Stir, and microwave for 15 more seconds and stir. If still not melted, microwave 15 more seconds, watching carefully! Stir until it has all melted.
In a mixer with the paddle attachment, beat together 2 1/2 cups sugar, oil, butter and corn syrup until well combined. Beat in the eggs, egg yolk, vanilla extract and peppermint extract. Then on low, beat in the melted chocolate.
Add flour mixture and beat to combine on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight.
After letting the dough chill, heat your oven to 325 degrees F. Line baking sheets with parchment paper.
Put remaining 1/4 cup granulated sugar into one bowl and the confectioner's sugar into another bowl.
Take out about one-quarter of the dough at a time to shape. Roll the dough into 2-inch balls and roll each cookie dough ball lightly in granulated sugar first, then heavily into the confectioner's sugar. (The granulated sugar keeps the confectioner's sugar from soaking in too much.)
Arrange cookies 2 inches apart on the parchment paper. For crisp cookies, bake 12-14 minutes, for a chewier cookie back 10-12 minutes.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
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