Monday, November 26, 2012

Double Chocolate Kringles

These cookies are melt in your mouth yummy and so chocolately and delicious. The recipe and the directions are complements of one of our friends from Montreal ( you know who you are:) and I make them at least once every year because they are Louis's favorite. They are not healthy, but they are home made, so that must give me some points:) 

I've also decided to post all of those old reipces I've been hogging this week. Look for a new one each day. No stories, just recipes. Hope you enjoy them all. Here is a preview of what you'll be getting:

  • tahini tofu over soba noodles
  • my go-to power bars
  • brushetta topped halibut
  • pumpkin quinoa pudding with maple whipped cream
  • barley risotto with beans and kale
  • roasted eggplant and hummus pizza

Double Chocolate Kringles

1 C canola oil
4 oz. unsweetened chocolate
2 C sugar
4 eggs
2 Tbsp vanilla
2 C flour ( I used whole white flour)
2 tsp. b powder
1/2 tsp salt
6 oz. semi-sweet chocolate chips
1/2 C icing sugar

1. Choose a decent sized saucepan as everything will be going in. Heat oil on stove (or in your pants) on low heat. Add chocolate until it melts.
2. Remove from heat and stir in sugar
3. Add eggs, one at a time, and mix well after each
4. Stir in vanilla.
5. Mix in dry ingredients ( which you, having already mixed before, separately, are ready to mix in) with chocolate mixture
6. Add chips. Refrigerate or leave out in the cold for a few hours, until hardish.
7. Roll mixture into 1 or 1 1/2 inch balls ( bigger balls make better cookies).
8. Roll balls in icing sugar. Place iced balls on cookie sheet a few inches apart......they spread.
9. Bake for 8 to 10 minutes ( which really means 9) at 350F.
10. Let cool. Eat. Grow Fat and Happy.

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