These beautiful cookies are known as Chocolate Crinkles or Black and Whites which are perfect names for this deliciously soft, fudge-like chocolate cookie that is encased in a coating of confectioners (powdered or icing) sugar. The batter for these cookies is chock full of chocolate and because the flavor of the chocolate takes center stage make sure to use a high quality, semi sweet or bittersweet chocolate that you enjoy eating out-of-hand. Once the batter for the cookies is made it does need to be well chilled several hourse so it can be easily rolled into small balls.
What makes these cookies so amazing is what we do after the batter is chilled, and that is to roll them in confectioners (icing or powdered) sugar. It is important that no chocolate shows through. The surprise is that as these white balls of dough bake, they spread, making cracks in the white sugar which reveals the soft chocolate cookie underneath. Do not to over bake these cookies or they will be dry and that is not how we want them to taste. We want them to be nice and soft. I love these cookies warm from the oven so, if possible, make them shortly before serving although they can be stored for a day or two - if they last that long.
In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture.
In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours or overnight).
Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.
Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (2.54 cm) diameter ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.
These cookies are best eaten the day they are baked.
Chocolate Crinkles:
4 tablespoons unsalted butter
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Topping:
1 cup confectioners (powdered or icing) sugar, sifted
Makes about 3 dozen cookies.
Thanks Stephanie!
1 cup butter softened
1 cup sour cream
2 cups sugar
2 eggs
1 tsp. vanilla (I use almond instead)
1 tsp. salt
1 tsp. soda
4 tsp. baking powder
5 cups flour
Cream butter and sugar. Add sour cream and mix, Add eggs and vanilla. Sift dry ingredients together and add gradually. Mix well. Either shape into a roll if you plan to slice into circles or form into a disk if you plan to roll and cut the dough. Wrap in plastic wrap and refrigerate for about 1 hour. To cut the dough with cookie cutters, roll dough out 1/2 inch thick on well floured surface (may be a bit sticky so flour well). To cut into circles slice 1/2 inch slices starting at the end of the roll. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Frost when cool. Makes 4 dozen.
Cream Cheese Frosting:
2 tsp. vanilla (or almond)
4 cups icing sugar
8 oz cup cream cheese, softened
A few drops of milk (may need more depending on consistency)
Photo and recipe from Lindsay Miller
1-1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus 1 tablespoon sugar
3 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Preheat oven to 350 degrees F.
Make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
Put foil partway up the outside part of an 8-inch springform pan. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy. Pour the filling into the pan. Bake for 60-70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator.
Caramel Sauce
from Good Eats 'n Sweet Treats who got it from Culinary Concoctions by Peabody who got it from Baking: From My Home to Yours
2 cups sugar
1/2 cup water
1-1/2 tbsp light corn syrup
2/3 cup heavy cream
2 tbsp unsalted butter, at room temperature
Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber., 5-10 minutes. Lower the heat a bit and, standing back from the saucepan add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps.
1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 3 days for a 20 pound turkey to fully defrost.
2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.
3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.
4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For the stuffing lovers, cook the dressing in a casserole dish on the side.
5. For even roasting, truss your turkey.
6. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning (it will be removed in step 7).
7. Don't be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.
8. Remove the turkey from the oven when the deepest spot between the leg and the breast reads 180 degrees F on an instant-read thermometer. Check the internal temperature of the stuffing as well; it should be at least 165 degrees.
9. Tent the bird with foil and let rest for about 15 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an hour without losing too much heat.
10. Remember to carve your turkey with a very sharp or electric knife.
Some more helpful How To's with pics from The Food Network:
Brining - Considered optional by some, brining helps prep the turkey to make it more moist and flavorful.
Trussing - How to tie your turkey so it cooks evenly
Carving - How to cut up those beautiful slices
photo from The Food Network
Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
1 (10 to 12-pound) turkey
1 large orange, cut into 1/8ths
4 tablespoons unsalted butter at room temperature
Salt and pepper
1 large yellow onion, cut into 1/8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
2 sprigs rosemary
1/2 bunch sage
3 or 4 sprigs parsley
1 1/2 to 2 cups chicken or turkey stock, for basting
Turkey Broth:
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock, or canned low-salt chicken broth
3 cups water
Gravy:
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup all-purpose flour
Salt and freshly ground black pepper
For the Brine:
Directions
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.
Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
For the turkey broth:
Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
For the pan gravy:
Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat.
Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes.
Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
Slice and serve guests with desired sides.
photo from The Food Network
This is a great recipe if you are nervous about cooking a whole bird- whether its cooking the whole bird evenly or having all those leftovers that come from cooking the whole bird. While this recipe calls for a whole bird and you cook it in parts. If its the leftovers that you don't want, you can half the ingredients and order just a breast from the butcher.
by Robin Wilson
Ingredients
1 (8 to 10-pound) turkey, cut into 5 parts (breast, legs, wings), giblets removed and discarded **
Salt and ground black pepper
2 tablespoons fresh thyme leaves
3 teaspoons dried oregano, divided
2 teaspoons olive oil
1 cup chopped onion
2 apples, peeled, cored and diced (preferably Macintosh)
2 celery stalks, chopped
2 tablespoons chopped fresh parsley leaves
1 tablespoon dried sage
2 teaspoons dried thyme
4 cups sourdough bread
cubes
2 cups reduced-sodium chicken broth
**You can ask the butcher to do this for you
Directions
Preheat oven to 450 degrees F.
Season turkey pieces all over with salt and black pepper. Rub fresh thyme and 1 teaspoon of the oregano all over outside of the turkey pieces and place turkey in a large roasting pan.
Place turkey in oven and immediately reduce oven temperature to 375 degrees F. Roast until an instant-read thermometer inserted into the deepest part of the thigh reads 180 to 185 degrees F, about 1 1/2 hours. Let stand 10 to 15 minutes. Transfer to a serving platter.
Heat oil in a large skillet over medium heat. Add onion, apples and celery and saute 5 minutes, until soft. Add parsley, sage, dried thyme, and remaining 2 teaspoons of oregano. Stir to coat apples and vegetables with herbs and spices. Transfer mixture to a large bowl and add cubed bread and chicken broth. Toss to combine. Season, to taste, with salt and black pepper. Transfer the stuffing mixture to a baking dish and bake in oven at 375 degrees F for 45 minutes.
I admit I have a sweet tooth- sweets are my downfall to healthy eating. Greasy, salty, fried? Nah I can take it or leave it. But every Halloween my mother would make these simple, tasty Mummy Wraps and I couldn't resist. Whenever I make them for a party they are gone in a flash and I make a mental note to bring double the amount next year.
From Betty Crocker
2 pounds Pumpkin or butternut squash, peeled and seeded- bake in the oven at 375 for 40 min or until tender, peel off skin and run through the food processor
1 tablespoon Extra virgin olive oil
1 Large onion, chopped
1 Garlic clove, minced
1 Jalapeno chile, minced
1 14.5-ounce Can diced tomatoes, drained
1 14.5-ounce Can crushed tomatoes
1 cup Water
1 cup Apple juice
3 tablespoons Chili powder
1 tablespoon Salt
1 Tbsp cocoa powder
2 packed tablespoons brown sugar
1/8 teaspoon Cayenne pepper
3 cups Cooked or canned black beans, rinsed and drained if canned
2 cups 1/4-inch-thick slices trimmed rhubarb (1 pound untrimmed)
2 cups strawberries, hulled, halved
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Heavy cream, whipped, for serving
Preheat oven to 400 degrees. Combine all filling ingredients in a medium bowl and mix well; set aside.
OR
Apple Berry Blossoms
3-4 tart apples, skinned and sliced
2 cups fresh or frozen berries
2 Tbsp butter
1/2 teaspoon ground cinnamon
½ cup sugar
3 Tbsp cornstarch
Sautee the apples in butter, sugar and cinnamon. Meanwhile rinse the berries if they are frozen and drain the liquid. Add the berries to softened apples and sautee until the berries are the same temperature as the apples. The idea is not to cook the fruit but soften it a little and give it a head start before going in the oven. Drain a bit of the liquid off the mixture, add cornstarch stirring to fully mix in and then turn off the heat.
Assembly
On a lightly floured surface, roll out dough into a rough circle, about 1/8-inch thick. Chill dough until just cold and easy to work with, about 30 minutes.
Transfer tart to a parchment-lined baking sheet. Spoon fruit mixture in the center of each unbaked shell covering it to about 1 inch from edge. Fold edges of shells over filling, leaving the tarts open in the center; gently brush between the folds with water and press gently on folds so that the dough adheres together.
Place in oven to bake until crust is golden brown, about 30 minutes, rotating pans halfway through. Reduce heat to 350 degrees F, and continue to bake until the juices are bubbly and just starting to run out from center, 10 to 12 minute more. Transfer immediately to a wire rack, and let cool before serving. Top with a dollop of whipping cream.
