Tag Archives: chocolate

Wrinkly Crinkly Chocolate Cookies

This is not technically a Halloween cookie.  You could make these cookies all year, and everyone would love them.  But for some reason, they just feel especially right for Halloween.

Maybe it’s because the stark colored contrast and crackled texture remind me of spooky things.  Mummy skin?  Spider webs?  Who knows?

Either way, if you need a last minute Halloween dessert idea, these cookies would fit the bill nicely.  They are ever so slightly labor intensive, but they still come together fairly quickly.  Plus they look impressive as all get out.

So, are you ready to bake?  Let’s go.

Wrinkly Crinkly Chocolate Cookies

You’ll need:

  • 1/2 cup powdered sugar
  • 1 cup sugar, divided
  • 1/3 cup canola oil
  • 2 tablespoons dark corn syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup almond milk (or milk of your choice)
  • 1 tablespoon ground flax seeds
  • 4 ounces semisweet chocolate, melted and cooled slightly
  • 1-1/4 cups plus 2 tablespoons all-purpose flour
  • 2 tablespoons cocoa powder (bonus points for black cocoa powder, but don’t use Dutch processed)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt

1.  Pour the powdered sugar into a small bowl, and 1/4 cup of the white sugar into a second small bowl.  Set the bowls aside.

2.  In a large mixing bowl, combine the sugar, oil, corn syrup, vanilla, milk, flax seeds, and melted chocolate.  Beat until totally combined.  Then add the rest of the ingredients and beat until fully incorporated.  Your dough should be fairly thick and very sticky.

3.  Refrigerate your dough for at least 30 minutes, to make it easier to handle.  When the time is almost up, preheat your oven to 325° F.  Line two baking sheets with parchment.

4.  Once the chilling time has elapsed, remove the dough from the refrigerator.  Scoop a heaping tablespoon of dough and roll it into a ball with your hands.  Then roll that ball in the white sugar until fully coated.  Then drop the ball into the powdered sugar, and carefully coat the ball with a fairly thick coating of powdered sugar.  Gently shake off any excess sugar, and place on the prepared baking sheet.

5.  Continue this process, placing the cookie balls a couple of inches apart, since they tend to spread quite a bit.  Bake for 13-15 minutes, until the cookies look like they do in the pictures (slightly puffed, with lots of cracks on the surface).  Let them cool for a few minutes on the baking sheet before very carefully removing to a cooling rack.  Allow them to cool completely before eating.  Store in a single layer.

Serve these at your Halloween party, or any time of year.  Their fudgy texture is a huge hit with people who like rich chocolatey cookies (which is everyone, right?).

And now if you’ll excuse me, I have some cookies to eat.  Happy Halloween, y’all!

P.S. This recipe was created by my favorite cookbook authors, Isa Chandra Moskowitz and Terry Hope Romero.  If you want to see this recipe in its original form, plus many many more amazing recipes, check out their book Vegan Cookies Invade Your Cookie Jar.  This is not a sponsored post, and they don’t know me at all.  I just love them, and you should too.

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Empty Pantry Chocolate Cake

Around my house, you can pretty much count on a couple of things:

#1.  There are always baked goods on the counter.

#2.  I am almost always out of some major ingredient.

This combination leads to a lot of improvising in the kitchen.  Which is why I tend to really lean on recipes like this one, since it doesn’t require much in the way of supplies.  And it comes together in no time, which is a total plus in my book.

This recipe is actually a riff on Wacky Cakes, which are desserts people used to make during the Great Depression, when ingredients like eggs, milk, and butter were in short supply.  If you have some very basic kitchen staples hanging around, you can make this cake.

Empty Pantry Chocolate Cake

You’ll Need:

  • 1-1/2 Cups All Purpose Flour
  • 3/4 Cup Sugar
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1/4 Cup Cocoa Powder (I like Dutch Process for this recipe, but whatever you’ve got is fine)
  • 1-1/2 tsp Vanilla Extract
  • 1/3 Cup Canola Oil
  • 1 Tbsp White Vinegar
  • 1 Cup Cold Water
  • Frosting of your choice

1.  Preheat your oven to 350°F and lightly grease some sort of pan(s).  For this recipe, I used four 4″ round cake pans.  But I’m just showing off.  If you’re a normal person, you can use one 9″ cake pan, or a muffin tin, or try two clean coffee cans.  The coffee cans will give you cakes similar in size to mine, and you have the added benefit of exhibiting some super Depression-era realness.

2.  Make your batter while your oven is heating up.  In a large bowl, combine your flour, sugar, salt, soda, and cocoa powder.  Whisk the mixture (with an actual whisk) until the color looks evenly grayish brown all the way through.  This is the hardest part of the recipe.  It’s not hard, the rest of the recipe is just really easy.  Into the dry ingredients bowl, pour the remaining ingredients.  Use that whisk again to get it all good and mixed.  Don’t worry about over-beating, this recipe is totally forgiving.

3.  Pour the prepared batter into your prepared pan(s).  As a rule of thumb, never fill any cake pan more than 2/3 of the way full.  Usually 1/4 cup measuring cup fills each hole of a standard muffin tin nicely.  If you’re using coffee cans (good for you!) only fill them about half way up.  You can bake any left over batter into a regular cake pan.

5.  Bake until done.   For a 9″ pan, or two coffee cans, that will be about 30 minutes.  For cupcakes, it’ll be closer to 18 minutes.  It’s better to check them too often than to let them burn.  Cool on a cooling rack for 5 minutes.

6.  Put the cake into the freezer after five minutes.  That’s right, put the cake (still in the pan) into the freezer.  We’re not going to freeze it, just cool it off a little.  Remember, the pan is hot and it’ll melt stuff, so keep that in mind.  Now make your frosting.  When the frosting is done, your cake should be nice and cool (we’re aiming for somewhere around room temperature here).

7.  Cut into layers.  Cut the rounded top of the cake off to make it as flat as possible.  Now cut it into as many layers as you want, and put a nice layer of frosting in between each layer.  This whole thing only takes a minute, and it looks way more impressive than a single layer.  I promise it’s worth it.

Some notes on this recipe:

You can improvise like crazy with this thing. 

  • If you want to sub some milk (regular, almond, coconut, whatever) for the water, that’s totally fine. (Try brewed coffee, too.  It’s delicious.)
  • If you want to use lemon juice or fancy vinegar instead of white vinegar, go ahead.
  • One of my favorite variations on this recipe is to sub balsamic for the white vinegar and olive oil for the canola.  It feels so fancy.
  • Try using fruit preserves in between some of the layers, and whipped cream in between the others.  It’s divine.

If you make this cake (or some variation of it) I’d love to hear about it!  Leave a comment below.

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