Chocolate Crinkle Cookies

INGREDIENTS
1 cup (5 ounces) all purpose flour
½ cup (1 1/2 ounces) unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed (10 1/2 ounces) brown sugar
3 large eggs
4 teaspoons instant espresso powder (optional)
1 teaspoon vanilla
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
½ cup (3 1/2 ounces) granulated sugar
½ cup (2 ounces) confectioners' sugar

INSTRUCTIONS:
1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

2. Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.

3. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

4. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.

5. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.

From whence it came: This is a Cook's Illustrated recipe. Their website shares great tips and yummy recipes. The Spy gave me one of their cookbooks a few years back and I haven't used it nearly enough. I need to repent!

Why it's bloggable: I grew up with a marvelous mom who made Chocolate Crinkle Cookies and I've always loved them! They are so good and they remind me of my mom and my childhood. This recipe is the best version I've ever tasted! They are extra good!

Hope you enjoy stirring it up!

Crockpot Beef and Broccoli

INGREDIENTS
2 lbs. sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low sodium soy sauce
1/4 cup brown sugar
1 Tablespoon sesame oil
3 garlic cloves, minced
4 Tablespoons cornstarch
4 Tablespoons water
1 (12 oz.) bag frozen broccoli florets
White rice, cooked

INSTRUCTIONS

• In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.
• Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 5 hours.
• When done, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the frozen broccoli over the beef and sauce. Gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
• Serve over warm white rice. Enjoy!

From whence it came: My terrific daughter-in-law sent a link of healthy crockpot recipes to me and this is the first one I tried. If the others are half as good as this one we'll have found some super yummy recipes. Our son married the best girl! Having a DIL is so much fun! SIL's are great, too, but mine don't exchange recipes with me. Sydney, you're my hero and I'm so happy you joined our family!

Why it's blogable: This recipe is crazy easy and crazy good. AND it's also healthy! What a perfect combo. The meat was so tender and the sauce was really flavorful. I'll be making this one again and again!

A horrifying story: Our baby boy married the nicest girl. Her name is Sydney and she's someone I'd never ever want to hurt. At our daughter's wedding last year, during family pictures, our baby boy was leaning against me and trying to push me over. I never get mad, I just get even. So I elbowed that bratty boy right in the stomach as hard as I could. Except that I missed Jake and elbowed poor Sydney right in the guts. Thankfully Sydney is a stud and took it like a woman. I bought her a pair of super soft socks and mailed them to her with a card that said, "I didn't mean to sock it to you!" Every mom of a boy needs him to marry a girl like our Sydney!

Hope you enjoy stirring it up!

The World's Best Chocolate Chip Cookies

INGREDIENTS
4⅓ cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon coarse sea salt
2 sticks salted butter, softened
½ cup shortening
1 ½ cups brown sugar
½ cup granulated sugar
2 eggs
1 tablespoon vanilla extract
1bag of mini semi-sweet chocolate chips

INSTRUCTIONS

1. In a large bowl mix together flour, cornstarch, baking soda, and salt. Set aside.
2. In the bowl of an electric mixer, cream butter, shortening, and sugars until light and fluffy. Add eggs and vanilla and stir to combine.
3. Add your dry ingredients to the wet ones and stir just until everything is combined. Do not over mix. Add in mini chocolate chips.
4. Using a ¼ cup measuring cup, scoop dough into rounded discs and place on a plate small enough to fit into your freezer. Freeze for at least 2 hours or up to 3 months.
5. If you’re not going to use the dough right away, transfer the frozen dough to a freezer bag to keep them fresh.
6. Preheat the oven to 350ºF.
7. Place frozen dough directly on to a greased cookie sheet.
8. Bake for about 15 minutes or until you see golden brown spots form on top.

From whence it came: Pinterest comes through for us again! This recipe was pinned by Sarah Capriolo on her website Simple and Sweets. Sarah, you are my new BFF for creating and sharing this recipe. Cornstarch = genius!

Why it's blogable: The texture of these cookies is perfect. They are BIG and TALL! For some reason this recipe caught my eye as I was perusing Pinterest. When I read the ingredients and instructions I had a feeling it would be a winner. And let me tell you, I was right! These cookies are fabulous! I've never added cornstarch to cookies but believe me when I tell you, it works. I followed Sarah's instructions almost exactly. (You can read them here.) The only thing I did differently was use regular size chocolate chips. I'm sure the minis are super good, too. I just didn't have any on hand.

I can't urge you strongly enough to try this recipe! And when you do, let me know what you think!

Hope you enjoy stirring it up!