Perfect Chocolate Crinkle Cookies

These are a must-make for Christmas cookie exchanges!  Consistently good and pretty!  Plus, you probably already have the ingredients in your pantry!

Chocolate Crinkle Cookies

INGREDIENTS
1/2 cup (2.2 oz/60 g) unsweetened cocoa powder
1 cup (7 oz/205 g) white granulated sugar
1/4 cup (60ml) vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
1 cup (3.5oz/130g) all purpose or plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup confectioner's sugar or icing sugar (for coating)

INSTRUCTIONS
In a medium-sized bowl, mix together the cocoa powder, white sugar and vegetable oil. Beat in eggs one at a time, until fully incorporated. Mix in the vanilla.
In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough forms (do not over beat). Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
When ready to bake, preheat oven to 350°F | 175°C. Line 2 cookie sheets or baking trays with parchment paper (baking paper). Roll 1 tablespoonful of dough into balls for smaller cookies, or 2 tablespoonfuls for larger cookies.
Add the confectioners (icing) sugar to a smaller bowl. Generously and evenly coat each ball of dough in confectioners' sugar and place onto prepared cookie sheets.
Bake in preheated oven for 10 minutes (for small cookies) or 12 minutes (for larger cookies). The cookies will come out soft from the oven but will harden up as they cool.

Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to cool.
NOTES
This recipe can be doubled for more cookies, with the same baking time.88 calories each for smaller cookies. 146 calories each for larger cookies.
NUTRITION
Calories: 102kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 65mg | Sugar: 11g | Vitamin A: 25IU | Calcium: 15mg | Iron: 0.7mg

Mexicorn Dip - Kim's Recipe

My friend Kim makes this every year and I cannot get enough of it.  Eat it with Fritos Scoops for the best taste.  Yum!

Kim's Mexicorn Dip

2 large can Mexicorn, drained
1 small can diced green chiles
1 small can diced jalepenos
1 small container sour cream
1 large spoonful of mayo
1 bag shredded sharp cheddar
1 bunch green onion, sliced

Combine ingredients and chill. 

Mom's Krumkake. (Kroom-Kaa-Kaa) Cookies

I grew up enjoying Norwegian krumkake sprinkled with powered sugar at Christmas (my mom was part Norwegian).  My parents would make it on the old Nordicware krumkake iron on the stovetop and give our neighbors a dozen as their Christmas gift. I've inherited the krumkake iron.  I don't know how they every got it seasoned well enough not to be a nightmare - it's a royal pain in the a$$.  This year I broke down and purchased an electric krumkake iron.  Game changer my Norwegian friends.  So easy!

Betty Busch's Krumkake

4 eggs
1 cup sugar
1/2 cup butter or margarine melted
5 Tbsp whipping cream
1 tsp vanilla
3/4 cup flour
2 tsp cornstarch

Heat iron on medium high heat (or just plug in the electric krumkake iron).  Beat eggs and sugar throughly; add butter, cream and vanilla.  Blend flour and cornstarch and stir into egg mixture.  Beat until smooth.  Test iron with a few drops of water; if they "jump" iron is ready. Drop batter (about 1/2 tsp) on ungreased iron; close gently, do not squeeze. Bake on each side for 15 seconds (or bake for 30 seconds on electric iron).  Remove immediately and roll on wooden roller.  When cool dust with powdered sugar. 

Green like a Goddess

Green Goddess Dressing

2 cloves garlic
1 scallion
1 handful (about 1/2 cup) fresh herbs (I use parsley and dill)
2 tbsp red wine vinegar
2 tsp dijon mustard
1 c mayo
1/4 c water (leave this out if you want more of a dip consistency)
salt & pepper, to taste

Method: Add all ingredients to a food processor and process until smooth and creamy. Don’t have a food processor? No problem! You can mince the garlic and herbs with a knife and add in some finely chopped chives instead of the scallions.

VARIATION: Try using different herb combinations such as basil, cilantro and/or tarragon

NOTE: I prefer not to add any sweetener to this, but if you find it has too much “bite” for you, add a pinch of sugar.

LOW FAT OPTION: substitute half of the mayo with fat free Greek yogurt.