Archive for May, 2010

chocolate crinkles “that’s a stout cookie”

our first recipe is in honor of our very own bethany…making her way into late twenties!

i’m not gonna lie…the first post is a bit intimidating. i’m gonna go ahead and say that baking wise – bethany will school me. she is the resident baker in our team at work and is always the one who brings in the birthday treats. it being her birthday though, means i have to step up to the plate…which also means i get week one of posting….gulp.

the request: chocolate crinkles (chocolate and powdered sugar version of the snickerdoodle)

i have eaten this cookie…but never made it…and chocolate cookies always make me nervous cause while they are baking, you can’t use the “once the edges start to brown” rule in knowing when to take them out of the oven. anyone who has baked cookies knows that 1 minute too long makes a huge and unfortunate difference in the outcome of the treat….no pressure though right?!

2 cups granulated sugar
1/2 cup vegetable oil
4 ounces melted unsweetened chocolate (cool)
2 teaspoons vanilla
4 eggs
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar

mix together sugar, oil, chocolate, vanilla and eggs till smooth. i’m a believer in sifters….so sift in flour, baking powder and salt. the dough can be formed into a large ball – wrap and refrigerate for at least a few hours – i left mine in overnight…which may have been a mistake – experimenting to follow.

after chilling the dough – break off and shape into balls. roll in powdered sugar.

bake at 350 on greased cookie sheet. i always start checking cookies at 8 minutes…and adding on one minute at a time (if necessary) from there.

result: success! I think my favorite baked good is a brownie….a pan of brownies is a very dangerous thing for me to be left at home alone with. that being said, these cookies have a glorious resemblance to brownies. they were soft, dense, rich and as bethany would put it, “that’s a stout cookie.”

i had two issues while baking. 1. i chilled the dough overnight and when woke up early to get back to it, the ball of dough was solid as a rock – thawing was definitely in need. 2. the recipe calls for the cookies to be formed into balls and rolled in powdered sugar. i assumed they would drop in the oven….but they did not. i ended up having to flatten the first batch and shape the other batches pre-oven.

confession: as i wrote out the ingredients just now….i realized i omitted 2 of the eggs…oops! i only used 2 when the recipe called for 4…arg! – i don’t know if this is what caused my problems but i’m left feeling like i should give it another round – a take two….to see if the second batch will turn out better.

2 eggs aside….the were a hit at work….and while i’m disappointed i made a goof in the first lazy bird post – i’m still going home with an empty tupperware.


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two designers with a common love for baking…

bethany’s specialty: cake balls
laura’s specialty: mom’s buns

hmm….we should probably think about giving those new names…?!

this is where our journey begins. bethany and i (laura) have been tossing around our idea/dream of lazy bird for a while. when maggie gyllenhaal hit the screen in stranger than fiction it hit us both…in separate places…that we wanted to be cute tatted up bakers (minus the tatts though, cause neither of us is cool enough or bold enough to pull off the sleeves)…but shoot, we can throw dough around and yell at the tax man too!

the game plan begins with the blog. we will be trading off week by week and trying out new recipes. armed with our recent cookbook buys from half price books, we’re setting out to challenge ourselves, broaden our baking horizons….and give all our coworkers cavities.

the goal….tattoos and a bakery of course

thanks for joining us on our journey!

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