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Much to my disdainment, I’ve really been enjoying this whole baking from scratch once a month goal.  It’s really allowed me to enjoy baking and appreciate the complexities essential to producing a well-baked product.  For example, until July I had never sifted anything.  Anything.  Now, I understand why it’s so dandy to do such a thing…it’s easier to mix everything up!  There were no clumpy gobs of dry mixture hidden amongst the smooth mixture when I was mixing…how many times can I put the word “mix” in one sentence?!  Anyways, on to this months recipe!

FARMHOUSE CHOCOLATE CRINKLES

1/4 cup vegetable oil
2 1/4 cups granulated sugar
4 large eggs (I used 5 small)
2 tsps vanilla extract (I ran out of this so I compensated with a teaspoon of brown sugar)

In a large bowl, blend oil and sugar.  Gradually add eggs.  Add vanilla extract.

4 ounces unsweetened dutch-processed cocoa
2 cups flour (I used whole-grain wheat flour)
2 tsps baking powder
1/2 tsp salt

Sift dry ingredients together.  Gradually add flour mixture to oil mixture.  Blend well until free from lumps (which won’t take long if you sift!).  Chill overnight.

1 cup confectioners sugar

Preheat oven to 350°F.  Line baking sheet with parchment paper.  Roll dough into 1-inch balls and roll in confectioners sugar.  Place on baking sheet.  Bake for 10 minutes.  Let cool.

THE VERDICT:  Two dozen of these were gone within 24 hours.  You tell me.    Many thanks to Christy over at Sweet Tidings for the recipe!!

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~ by jenifriend on August 19, 2009.