Wild Turkey

I honestly didn’t think of this being festive until I typed it. Wild Turkey Bourbon = turkeys at Thanksgiving. Totally laughed out loud. But for reals this leads to a delicious recipe.

While perusing the imterwebs a twin stumbled upon this recipe. Then there was a coupon and a sale resulting in the purchase of bourbon. And to top it off we are all fans of chocolate and bourbon. Here is my rendition. Happy baking!

Bittersweet Chocolate Bourbon Crinkles

3/4 cup Flour
1/2 tsp  Baking Powder
1/4 tsp Sea Salt
8 oz Bittersweet Chocolate Chips
3 Tbsp Unsalted Butter
2 Tbsp Bourbon
2 Eggs (room temp)
1/3 cup Granulated Sugar
1/2 cup milk chocolate chips

Extra Granulated Sugar and Powdered Sugar (for coating cookies)

Whisk together the flour, baking powder and salt until well combined. Set aside.
Melt and combine the bittersweet chocolate, butter, and bourbon in a double boiler, stirring frequently. Remove from heat.
Whisk together the eggs and sugar for about 5 minutes.  Gently whisk in the melted chocolate mixture until combined.
Stir in the flour mixture until just combined. Cover and refrigerate until firm (1-2 hours).

Preheat oven to 325°F. Line cookie sheets with foil or parchment.
Pour the granulated sugar and confectioners sugar into two separate small bowls. Form the chocolate cookies into 2-inch balls. Roll the balls in the regular sugar, and then roll in the confectioners sugar to coat.  Place on the baking sheets spaced about 1-inch apart.
Bake for 8 minutes then rotate the cookies sheets and bake for another 5-7 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don’t overbake.
Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack.

These cookies were taken to brighten the evening of musicians stuck in rehearsal and friends-of-friends working the night shift at our favorite pizza joint. Huge hit. And the ones left out for roommates vanished right away. Cannot wait to make these again!

♥ k

Tuesday

What a crazy day!

There was much baking and eating.

I roasted some garlic for dinner to make roasted garlic parmesan mashed red potatoes

And some drinking.

Pinot grigio in twin 1's painted wine glass

We bought Oreos and made crazy peanut butter cookies and cream brownies from the amazing How Sweet blog for dessert. I think the piece I ate negated the 3+ mile walk I took earlier; you know how I hate to be in the negative calorie range, makes me nervous.

Birthday cookies

And I made the yearly batch of Chocolate Crinkles for Uncle Dave’s birthday. They are his favorite cookie of all time. This time we made them extra special with mini chocolate chips. Face it, everything is better with mini chocolate chips.

 

Chocolate Crinkles

(from Betty Crocker’s Cooky Book ©1977)

1/2   cup oil

4   ounces unsweetened chocolate, melted

2   cups sugar

4   eggs

2   teaspoons vanilla

2   cups flour

2   teaspoons baking powder

1/2   teaspoon salt

3/4   cup (approximately) mini chocolate chips

1   cup powdered sugar

Mix oil, chocolate, and sugar. Blend in eggs, one at a time, until well mixed. Add vanilla. Stir flour, baking powder, and salt into oil mixture. Stir in mini chocolate chips. Chill dough several hours or overnight.

Heat oven to 350°

Drop teaspoonfuls of dough into powdered sugar; rolling to cover dough completely. Place 2″ apart on greased or parchment covered baking sheet.

Bake 10-12 minutes.

Makes about 4 dozen cookies.

♥v