Chocolate Crinkle Cookies
Chocolate, anything chocolate, is ALWAYS at the top of the list for our family. How about yours? Afterall, who doesn’t love chocolate cake, brownies, chocolate pie, and chocolate cheesecake. But the question is, have you ever tried Chocolate Crinkle Cookies? Yummy cookies you can’t sop eating.
Over the years, if I asked my family what dessert they want for a birthday, or other holiday, I typically get the same answer. “Anything chocolate!!” So, a chocolate cookie seemed like the best place to start on this journey through timeless family recipes.
Chocolate Crinkle Cookies make everyone happy. Don’t you love cookies that are chewy on the inside and a little crispy on the outside? This is one of those cookies that you take to a gathering and everyone wants the recipe.
The Chocolate Crinkles recipe came from an Amish Cookbook I received as a wedding gift in 1990. As you can see from the picture, this cookbook has seen some love. Also, to be fair, I am a very messy baker! Amazingly, I found this cookbook on Amazon. It was originally published in 1979. As you can tell from my flagged pages, it contains some great Amish recipes!
This cookie recipe is simple and straight-forward so I won’t go into the details of making them. Simply follow the recipe below. However, here are a few tips that will help you make them the very best!
Simple Tips for Chocolate Crinkles:
- Mix by hand with a spoon. The dough will be thick like brownie batter.
- Chill the Chocolate Crinkles dough for a few hours. I like to chill it overnight.
- Be sure and roll the cookies in powdered sugar first, then the granulated sugar.
- Don’t overbake! The cookies will look a little gooey in the middle when you take them out of the oven
- Parchment paper will keep these cookies from sticking to the pan when they bake.
One more thought about why I love this Chocolate Crinkle Cookies recipe. I usually have these ingredients already in my pantry. How many times have you decided at the last minute to mix up a batch of cookies and realized you were missing any ingredient. It’s such a bummer! Give these cookies a try and let me know what you think. I hope you love them as much as I do!
-Stacy
Balsamic Chicken: Slow-Cooker Style
Equipment
- slow cooker
Ingredients
- 2 lbs. frozen boneless, skinless chicken breasts (4-5 chicken breasts)
- 1 white onion, peeled and sliced
- 2 cloves garlic, minced (Store-bought minced garlic in a jar is the quick option!)
- ⅓ cup balsamic vinegar
- ½ cup chicken broth (Typically, I use 1 Tbsp. of "Better Than Bouillon" with ½ cup water)
- ¼ cup red wine
- 1 14 oz. can diced tomatoes (don't drain it)
- 2 tbsp fresh basil (1 tsp dried basil)
- 2 tbsp fresh oregano (1 tsp dried oregano)
- ½ tsp rosemary
- ¼ tsp marjoram
- ¼ tsp thyme
- 1 tsp onion powder
- ½ tsp red pepper flakes (Add more if you like it spicy.)
- 2 tbsp cornstarch
- ¼ cup water
- ¼ tsp salt
- ¼ tsp ground pepper
- 2 tbsp honey
Instructions
- Turn slow-cooker on high
- Place frozen chicken in the slow-cooker.
- Chop onion and garlic and add to the slow-cooker.
- Add balsamic vinegar, chicken broth, red wine and can of diced tomatoes to the slow-cooker.
- Add basil, oregano, rosemary, marjoram, thyme, onion powder and red pepper flakes to the slow-cooker.
- Using a large spoon, give the ingredients a few stirs to mix up the mixture a bit.
- Cook on high for 4-5 hours. Be sure an check it at 4 hours. You don't want dry chicken!(You can also cook on low for 6-8 hours. Typically 8 hours it a bit long but slow-cookers vary)
- (If you want to serve it over pasta or rice, start cooking it as soon as your chicken is done. )
- Remove chicken and onion from the cooker. I like to shred it and put in a serving bowl
- Pour the remaining liquid into a pot on the stove and turn on low
- Mix the cornstarch with the water in a small bowl until there are no lumps, then add it to the sauce in your pot. Turn up the stove to medium-high and stir until the sauce thickens. The sauce will need to just come to a boil to start to thicken.
- Remove from stovetop and stir in salt, pepper and honey,
- Pour the sauce back over the chicken, or serve it separately.
- Serve the chicken and sauce on pasta, rice, quinoa or in a flour tortilla as a wrap. It's also just good all by itself with a salad.
Notes
