Last weekend, we spent a laughter-filled Saturday evening with friends, and I was charged with bringing dessert (practicing those baking skills!). This was both challenging and enjoyable for me. Now that I’ve become more comfortable with baking, I see more recipes I want to try, and the challenge in this case was narrowing it down. After much debate (raspberry brownies, lemon squares, pie? Decisions, decisions!), I selected the Chocolate Krinkles from Recipes from the Maine Kitchen because the recipe met what you all likely now recognize as crucial criteria for me: a (relatively) brief ingredient list which includes primarily items I already have, the use of ingredients that are nearing their expiration dates, and (at least for baked goods) a pretty straightforward process.
- 1/2 cup vegetable oil
- 4 squares unsweetened chocolate, melted
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Powdered sugar
Mix oil, chocolate, and sugar. This was my first time melting chocolate, so I did a bit of googling and found instructions online. They recommended cutting the chocolate into small pieces (a step I actually forgot in my haste, oops!) and heating in a pan over very low heat, stirring almost constantly. I was intimidated initially, but it turned out to be much simpler than I anticipated.
Add eggs and vanilla. Mix dry ingredients and add to batter. Chill several hours or overnight. Roll a heaping teaspoonful of batter into a ball, then roll in powdered sugar.
Bake at 350 degrees for 10 to 12 minutes, being careful not to overbake.
These cookies, or Krinkles, earned rave reviews from our friends and from Nick, who kept snagging them off the cookie sheet when I wasn’t looking. They were simple and speedy, with the exception of the time needed for chilling the batter, and they were delicious – just the right balance of sweetness and chocolate flavor.
On an upcoming recipe note, one of my good friends from college now eats a gluten-free diet – and checks out my blog from time to time – so I’ve been keeping my eyes peeled for gluten-free recipes for both meals and baked goods. It seems that Mainers must have an affinity for gluten, as so many recipes contain flour. My patience has paid off, however, as I recently came across a blog post on The Gluten Exchange that is all about a gluten-free recipe for doughnuts that uses none other than Stonewall Kitchen’s gluten-free Cinnamon Sugar Doughnut Mix. Talk about a match made in gluten-free heaven – Stonewall Kitchen is based in York, Maine. So stay tuned for a series of upcoming posts – a weekly recipe featuring gluten-free doughnuts (and using my pretty new doughnut pan, pictured below) and one highlighting Stonewall Kitchen and their exceptional products.