I'm so excited this year to participate in the "Cookies with Rodelle by the Dozen" Event. Rodelle Kitchen Brand Ambassadors are bringing their favorite cookie recipes directly to you this Holiday Season. A month-long holiday cookie celebration.
Want a flavorful and delightful Christmas Cookie? Try Chocolate Crinkle Cookies. The taste of these are similar to a brownie, made into a decadent cookie!
Part of my yearly Holiday Cookie baking lineup, everyone seems to love these.
I love how the Rodelle baking cocoa lends a deep chocolate richness to the cookies. Give these traditional and tasty cookies a try!
Chocolate Crinkle Cookies
2 cups all purpose flour
3/4 cup Rodelle baking cocoa
2 tsp baking powder
1/2 tsp salt
1/4 cup butter, softened
1/4 cup vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
2 tsp Rodelle vanilla extract or Vanilla Paste
1/2 tsp Rodelle chocolate extract
powdered sugar and granulated sugar for rolling
Preheat oven to 350F
Line cookie sheet with parchment paper or silicone mat.
In a medium bowl, whisk together flour, Rodelle baking cocoa, baking powder, and salt.
In your mixer (or a large mixing bowl) beat butter until smooth. Add oil, sugar and brown sugar and cream until light and fluffy.
Beat in eggs one at a time and then stir in the Rodelle vanilla paste and Rodelle chocolate extract.
Add the flour mixture and stir until just combined.
Roll a Tablespoon of dough at a time into a ball.
Then roll in granulated sugar and powdered sugar.
*If you find the dough hard to work with, you can put it in the refrigerator for 10 minutes to firm it up a bit.
Place cookie dough balls about 2 inches apart on prepared cookie sheets and bake for 12-13 minutes or until crackled.
Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool completely.
Store extras in an airtight container.
Makes Approx. 3 dozen
I thought I'd share the photos below - I won "most creative cookie display" at friends cookie exchange party this past weekend. I had 6 dozen chocolate crinkle cookies made and packed into 6 tins, placed into a larger basket with ornaments scattered about - such a fun day and tasty too!!
This post is sponsored by Rodelle, Inc
Simple. Easy. Breakfast.
Using a cast iron pan, heated in the oven with butter - then adding in a pancake type batter to bake - Voila! You've made your first Dutch Baby Pancake...
Did it NOT puff? perhaps all your ingredients were TOO cold. Most folks I know assemble their ingredients and let them come to room temperature (or at least get the chill off the milk and eggs.) I place my cast iron pan in the oven while the oven is heating so that gets nice and HOT too...Beat your ingredients together until smooth, add your butter to the cast iron pan in the oven and let it all melt *keep an eye on it so it doesn't burn! Once the butter has melted, remove cast iron pan from oven, add in batter and place back in oven to bake into a puffy pancake!!!!!! Bake at 425 for 20 minutes then lower oven to 300 for a remaining 5 minutes - the pancake should be puffy and golden when done.
You can add all sorts of spices to your batter or top with any selection of sliced fruits & nuts (tradition is a simple sprinkle of powdered sugar.)
Simple Dutch Baby
(made in a cast iron pan)
3 eggs *room temp
1/2 cup milk *room temp
1/2 cup flour
1 Tablespoon sugar
pinch of nutmeg
dollop of vanilla bean paste or extract
For the Pan ~
4 Tablespoons butter, to melt in cast iron pan
Boho Holiday Giveaway 2018
((THE GIVE AWAY IS NOW OVER & CLOSED))
If you don’t have a KitchenAid stand mixer, you’re missing out on one of the most useful and durable pieces to own. We’re giving away a 5 qt. KitchenAid Artisan stand mixer in candy apple red, just in time for the holidays!
Click on the rafflecopter below to enter to win. The more options you complete, the more chances you have of winning. (open to US residents only)
The only mandatory option is to leave a comment below the post - We want to know what you would do with the mixer - keep it or give it to someone special for the holidays?
Good Luck, and Happy Holidays from the Boho Tribe!
This giveaway is sponsored by the following content creators/influencers:
Shea Goldstein - Dixie Chik Cooks
Mary Marshall - Cooking with Mary and Friends
Ally Phillips - Ally’s Kitchen
Ann Krause - Sumptuous Spoonfuls
Abbe Odenwalder - This Is How I Cook
Michaela Kinkel - An Affair From The Heart
Liz Weber Berg - That Skinny Chick Can Bake
Claudia Lamasco - What’s Cooking Italian
Lynnette Moore - Moore or Less Cooking
Veronica Gantley - My Catholic Kitchen
Diane Baker - Canning and Cooking at Home
Sara de Leeuw - My Imperfect Kitchen
Lynn Vining - Southern With a Twist
I don't know about you but, it feels like the Holidays are trying to sneak up on me this year! I decided to get busy and test out some recipes for Thanksgiving and I am adding this Swedish Cinnamon Star Bread to our menu. The taste and visual appeal of this bread is amazing. There are endless possibilities and variations for this recipe adding in everything from sweet to savory; nuts, Nutella, chocolate, jams, jellies, pesto, fresh herbs and sundried tomatoes.
The first time I tasted Cinnamon Star Bread was at a Swedish Holiday party I attended years ago... and I can't believe it took me so long to make one myself. I admit, it seems like a daunting task to twist and flip the sections of bread but, the dough is so soft and pliable, it all works out great! It's the perfect "pull-apart cinnamon bread."
As an Ambassador for Rodelle - they provided the Vanilla Paste used in this recipe. You too can bake with quality flavors and enhance your recipes - just stop by the Rodelle website and check out all their great baking essentials at: www.rodellekitchen.com
Swedish Cinnamon Star Bread
Recipe adapted from KAF