Chocolate Blossoms

Hello all, its almost a year since my last post. I have a lot of drafts and pending recipes to post but due to my accident, I needed to wait and before I knew it, nearly a year has passed. So, what happened to me? I tripped on the stairs and fell over and God! please take care of yourself, the pain and the ordeal that I experienced was oh so painful. You dont want to be confined in a wheelchair, you cant take a bath and a lot more. For a short while I was crippled and the fact that I have split foot malformation made everything hard for me. It took me months to be fully recovered Apart from that a lot of things happened and  yeah I am back with a vengeance 💖👌 Bake Mareliz, Cook Mareliz, Write Mareliz !!!

My post today is very special to me because it's all about our Filipino cookie called Crinkles. Both adults and the young love Crinkles in our country. I used to do it back home when my kids were little. There was a time I even sell them for fun and true enough I was able to sell a lot. I did not continue as I was alone and I was raising two children. In the Philippines you can find Bakery Shops everywhere and most Filipinos enjoy eating. We love occasions such as birthdays, graduation day, anniversaries, fiestas and of course we look forward to celebrate holiday season. As a matter of fact, as early as September, malls are already prepared with Christmas Decor and most Filipino homes are actually putting up their Christmas Tree. I know its funny and absurd but its true.

I have a different name for my crinkles. I call it Chocolate Blossoms and I make it differently. I don't like the bakery type which more often made for mass production so the taste is too sweet or tough and in some cases, dry. ( hate it!) My version is chewy, soft and it melts in your mouth. The trick: be careful with timing and don't use cocoa powder.

Ingredients:

2 1/4 cup all-purpose flour

2 tsp baking powder

3/4 tsp salt

3/4 cup unsalted butter softened ( 1 1/2 stick)

2 cups sugar ( white)

5 eggs

2 tsp vanilla

1 1/2 cup chopped unsweetened chocolate

1 cup confectioner sugar

Directions:

Put chocolate in aluminum bowl.

Heat some water in wok or sauce pan.

Make sure the bowl of chocolate will fit in.

Once the water boils, shift the heat to simmering mode and put your bowl on top.

Melt chocolate, stir and make sure without any lump. Turn off the heat.

In a mixer, throw butter and sugar and mix until soft and fluffy.

Beat in eggs one at a time until the color is pale yellow. 

Add vanilla and melted chocolate and mix until blended.

Sift flour, baking powder and salt. Gradually add to the mixing bowl.

Do not over mix, the goal is just to mix and make it blend.

The dough is sticky so refrigerate it for one hour.

Drop a tsp or a tbsp and roll in icing sugar. ( I use a tsp..I like small ones..)

Bake at 350 or 180 for 10 to 12 minutes.

They are soft and fragile when hot but firm and chewy later on. Store in a tightly covered container with wax paper bet. layer. My senoritas will last for about 3 weeks..( I doubt it! surely you will grab and eat ) My petite senoritas may be crinkled and all..but honestly they are so good..soft, chewy and melts in your mouth. 

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