Recipe: Chocolate Crinkles

These are one of my favorite cookies probably because they're chocolate and have powdered sugar coating them. The inside stays nice and chewy while the edges are crisped up. They can be messy to roll but but worth it.

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable or canola oil
4 eggs
2 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/2 tsp salt
confectioners sugar

Combine the cocoa powder, sugar, and oil in a medium bowl. Add eggs, one at a time, then stir in the vanilla. In a separate combine flour, baking powder, and salt; add to the cocoa mixture and combine well. Cover and refrigerate for about 4 hours until the dough is firm enough to handle and shape in to spheres.
In a shallow dish add confectioners sugar. Roll the chilled dough into 1-inch balls by hand. Then roll until completely coated in the confectioners sugar. Place on to covered cookie sheet and bake at 350 for 8-12 minutes. The edges should be firm but the insides soft. Allow to cool shortly on  the cookie sheet before transferring.

Notes:
No need to press them down, they will spread out on there own.

Recipe: Fudge Chiffon with Ganache

I made this for a birthday cake on year and this year I made it for myself. It may seem weird to have a heavy frosting on top of a light cake but that's exactly what makes it so delicious. The cake to the right is from my boyfriend's birthday a few years back. I even sprinkled it with powdered sugar, a talent I'm still mastering.

Cake:
1 3/4 cup double sifted flour
1 3/4 cup sugar
3 tsp baking powder
1 tsp salt
1/2 cup cocoa powder
1/2 cup Wesson Oil
7 unbeaten egg yolks
1 cup (7-8) egg whites
3/4 cup cold water
1 tsp vanilla
1/2 tsp cream of tartar

            In the first mixing bowl mix until well blended the flour, sugar, baking powder, salt and cocoa powder. Next add the oil, egg yolks, water and vanilla. Mix until smooth. In a second bowl put the egg whites and cream of tartar. Mix the tartar mixture until stiffer than meringue. Pour the egg yolk mixture over the egg white mixture gradually. Fold in. Pour immediately into a 10 inch ungreased tube pan at least 4 inches deep. Bake for first time then increase to second temperature and time. Once done baking turn pan upside down and let hang until completely cool. Loosen from sides and tube with a spatula. Remove by turning over and hitting it on a table to loosen.

Temperature and times:
First time: 325° for 50 minutes
Second time: 350° for 10-15 minutes

Ganache:
9 oz bittersweet chocolate, chopped or chips
1 cup heavy cream
1 tbsp dark rum (optional)

Just bring the cream to a boil over medium heat, watch carefully so it doesn't boil over. Pour over chocolate in a medium bowl and whisk; add rum. Allow to cool slightly then pour over the cake.

I used dark chocolate morsels this time around and if turned out delicious. I've never made it with rum before mostly because I never have any when I make ganache so let me know how you like it if you ever add in the rum. The recipe also gives the option for a fluffy ganache by allowing the ganache to cool then to whisk.

Cookbooks Galore

If there is one thing I'm proud of it's my cookbooks. I almost have a shelf completely filled in my room. My first cookbook, and the one I trust the  most, is my Betty Crocker Picture Cookbook. It's were my Oatmeal Lemon Refrigerator Cookies come from as well as a delicious mac & cheese recipe. Another one of my favorites is my Illustrated Ingredients Cookbook. I got it a few years ago but plan to use it more now that I'm moving out on my own and see new ingredients at my local grocery store. I can try new things without being completely clueless.

I don't only have the books though, I've collected a few food magazines. I love the ones I got from my neighbor. Thank you for the Cheesecake Recipe and a whole magazine on chocolate. Another one has the recipe for Rum Cake. Thought  I have no interest in trying or making chocolate ice cubes. Pinterest is also a recipe collector I use. I wish I  could organize my cooking and baking board better but I've pinned enough recipes that I don't think I will ever have it under control.
Don't let the cover of a cookbook deceive you nor the age, Some of the best recipes can come from the most unlikely places.