Now my mom has a different opinion about Cocoa and when asked about him, she'll tell you a different tale. To this day, at the mention of his name, she will emphatically declare "Cocoa was a BAD dog."😂 I think her judgement mainly stems from a Christmas cookie incident that occurred over 40 years ago.😳 According to her, one December, she had baked LOTS of cookies to take to a Christmas cookie exchange. When she finished, she stored all of the cookies on top of the dryer to keep them off of the kitchen counters and out of the way. You can probably guess what happened next.😅 My relatively small dog somehow managed to reach the top of the dryer and eat all of the Christmas cookies! Now that I think about it, do you think it's possible that my brother ate the cookies and framed the dog?🤣 Just kidding bro. I think it was fate that as an adult, when I first started my catering business, we had a dog that ate a counter full of very intricate royal icing cake decorations that took me days to make.😫 That was that day when I finally understood why my mom will forever refer to Cocoa as a "bad dog".😅 I honestly have no idea whether my mom rebaked all of the cookies that were eaten by the dog or if she showed up to her Christmas cookie exchange with a package of Oreos.🤷🏻♀️ I suspect that she had some emergency dessert in her freezer though. A batch of brownies or an unbaked pie ready to be popped into the oven.(A little trick I adopted from her.😉) I usually have some frozen cookie dough or a pie in my freezer for last minute dessert emergencies too.🤣🍪🥧 These chocolate crackles are the perfect thing to keep in your freezer for when your dog eats all of your dessert or when you just want a delicious cookie.😉😅 I scoop my cookie dough into balls, put them in ziploc storage bags and freeze them. When I get a serious chocolate craving, I can take out the number of cookies that I need, defrost them 30 minutes, roll them in sugar and then bake them up fresh. Chocolate Crackle Cookies 2.0 1 cup cocoa powder 1¾ cups sugar ½ cup canola oil 4 eggs, room temperature 2 teaspoons vanilla 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup powdered sugar
Place on silpat lined baking sheets. Only coat as many dough balls as you can fit on baking sheets at one time. Refrigerate remaining dough balls and roll in powdered sugar just before baking. Bake 10-12 minutes at 350. Ciao!
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