There is not enough that I can say that would do justice to how good these chocolate crinkle cookies were. Crunchy exterior and almost a cake like interior and the perfect treat for any chocolate lover. Take my word for it and bake them today.
I have never had these cookies elsewhere but the texture of these always intrigued me and after I saw a few of my favorite IG accounts posting about them, I had to try them out.
I got the recipe off the America’s Test Kitchen Step By Step Holiday Baking Magazine. Its on their website as well and if cooking is your love their site is a good place to search for recipes. I tried a bunch of the magazine’s recipes during christmas- besides the chocolate crinkle cookies I tried their rosemary and olive bread and the british scones. All were great and made our christmas meals special. You can see pictures of the food on my instagram account.
While the cookies are relatively straight forward to make, they are a few points for a successful crinkle cookie that America’s Test Kitchen tells to keep in mind:
One is the use of both baking powder and baking soda.
Two, bake from dough that has been left at room temperature for ten minutes and not straight out of the refrigerator.
Three, using unsweetened chocolate keeps the cookies from being overly sweet
Four, roll dough in both granulated and confectioners’ sugar. The granulated sugar acts as a barrier that keeps the confectioners sugar from dissolving into the cookie while baking; thus resulting in crinkle tops with a black and white top.
My one week of raw food is over. I did not lose as much weight as I wanted (I was quite disappointed yesterday about that but after eating a hot meal today I am fine), but I do feel a difference in my body shape. I feel flatter and leaner. Plus I imagine with all the greens I put in my body the past week, I only did it good. So what if I did not lose as much as I did last time, (which is weird because this time I exercised as well), I did my body a favor either way.
It was a difficult one week. But I managed it. And this sugar free, vegan, more or less guilt free banana ice cream helped me quite a bit.
Seriously, this was a treat that I had been craving for. I don’t know if it was the fact that I was deprived of all things unhealthy, but I found this ice cream to taste exactly how a chocolate ice cream tastes- creamy and chocolatey. And it comes together in a jiffy. All you need is a frozen banana and raw cacao powder. I did use a splash of almond milk just to get the blender going, but you might not require it at all. No churning in the ice cream maker. No cooking raw yolks. No cream. No nothing. Just a frozen banana, cacao powder and a blender and in two minutes you have a nice creamy chocolate ice cream without the added guilt that comes with ice cream.
A friend sent me the link to this recipe when she saw that I was on raw. It will be unfair on my part to not share this recipe with as many people as I can. So here it is- Creamy Raw Chocolate Ice cream.
Here’s wishing everybody a Happy happy 2014 with these vanilla and chocolate star cookies.
I have a feeling this is going to be a big year for me. I don’t know how but I know its going to be big- good big or bad big that I am yet to know, but it will be big.
Well, for one I turn 30 this year. Not for another 12 months though (considering I just turned 29 a few days back), but yes thats one big thing that’s definitely going to happen. No running away from that. It will happen this year whether I like it or not.