Saturday, April 28, 2012

Finding Keba's Country

Some days no one can find

     Here today, gone tomorrow? Where have we been?  Lost in cyberspace, locked inside a computer.  Aren't there just some days that one would want to just open up the computer and find what you're looking for?
     Keba's country still exists with farm adventures.  Blogger moved to Google Chrome and left this farm stuck in cyberspace and trying crazy attempts to figure out how to get back on and post.
     Computer changes seem to just be another bump in the road for twenty-somethings or thirty-somethings.  When you are not even close to those ages, it can be an exercise in developing patience.  
     Hoping to find the right button, answer a question the right way to get what is wanted can be just frustrating. But, now we're here to blog and hopefully here again.
    In case it is days before Keba's country can find its way back again to post, this chocolate cookie recipe adapted from BakeWise by Shirley O. Corriher satisfies any chocolate craving.  The book is well worth buying especially if you like to read about recipes as well as bake them.              
                         Chocolate Crinkle Cookies   
1 ¾ cup  plus 2 tablespoons all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 1/3 cups semisweet chocolate, finely chopped
2 ¾ cups sugar, divided
1/3 cup canola oil
2  Tbs light corn syrup
2 large eggs
1 large egg yolk
2 tsp pure vanilla extract
1 cup  confectioners' sugar

 oven  325°F
   1. Beat together well flour, baking powder, and salt.  
   2. Melt chocolate in the microwave on 50% for 1 minute, stir, and microwave
for 15 seconds more and stir.
   3. In the mixer, beat 2 1/2 cups sugar, oil, and corn syrup together to blend. Beat in eggs, egg yolk, and vanilla, and on low, then beat in melted chocolate. Add flour mixture and
beat in on low.
   4. Wrap the dough in plastic and refrigerate for several hours or overnight.
Take out about 1/4 of the dough at a time to shape. Roll the dough into
1-1/2 to 2-inch balls. Pour 1/4 cup granular sugar into one bowl and the confectioners' sugar in another bowl. Roll each cookie dough ball very lightly in plain sugar first and then very heavily in confectioners' sugar.  
   5. Use parchment paper and arrange cookies 2 inches apart. For crisp cookies, bake 12 to 14 minutes
 (Rolling cookies in sugar first keeps the confectioners’ sugar on surface of cookie.)