Busy weekend! I baked three different types of cookies: snickerdoodles, chocolate crinkles, and a new recipe I tried… mocha flavored cookies with chocolate chips and walnuts. They turned out okay, nothing like those snickerdoodles & chocolate crinkles though… heavenly! I packaged some up for my family, Chris’s parents, and some friends I’m seeing this week. Can’t have that many cookies sitting around the house!
I usually wait until after Thanksgiving to allow myself to listen to Christmas music… but I had to cheat this year! I just couldn’t wait. I’m making my own Christmas cards this year. I’ll post pictures when I’m done them all! They are turning out so beautiful, I can’t wait to mail them out. Chris was really impressed with them…. he thought they were store-bought! :-p
I finished the Hippo I am knitting for my cousin Sarah. It turned out adorable! I had made a hippo for Lizzie using this pattern when I first got the Itty Bitty Toys book. This time, I decided to knit the ears in the round instead of in separate pieces sewn together. I think it gave them a much cleaner look. He turned out so cute!
I want to knit everyone an ornament this year. I messed around with this LionBrand pattern. I used smaller needles than suggested and still ended up with a softball-sized ornament. I’ll have to heavily modify this pattern if I ever use it again.
Now off to finish up some homework while Chris watches the Eagles game. Then maybe some more knitting while we watch The Grinch and The Walking Dead. I’ll leave you with the recipe I use for my Chocolate Crinkles. It is the best. I’m not sure where I found this recipe… somewhere online years ago. These cookies melt in your mouth, so delicious!
· 1 cup unsweetened cocoa powder
· 2 cups white sugar
· 1/2 cup vegetable oil
· 4 eggs
· 2 teaspoons vanilla extract
· 2 cups all-purpose flour
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 1/2 cup confectioners’ sugar
1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.