My START in the Kitchen {Blogger of the Month}

My Start in the Kitchen

Written by Miss January 2014, Whitney Sutherland

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Here’s a throwback pic of me around the age of 12 cooking up some pancakes in the kitchen.  Fun fact…if you look closely you will see tons of chocolate chips in that pancake which is the only reason I would have been eating that pancake since I don’t actually like pancakes.  Also, you have to check out the 1990high fashion that I was rocking – oversize Rugby shirt and curled bangs.  

Back in the early 90’s I was just getting interested in cooking…really baking.  What can I say; I’ve always had a sweet tooth! Growing up we didn’t have cable TV so I would watch PBS cooking shows like Yan Can Cook and The Frugal Gourmet.  I had a very healthy imagination and would host my own cooking style show as I baked at home.  Total dork!

Below is one of the first recipes that I remember selecting out of one of my mom’s magazines.  I can’t believe that she saved the magazine clipping but she did.  My mom has a very extensive collection of recipes and a few years ago I just mentioned this cookie and she told me she still had the recipe.  Score!

The recipe is dated from the October 1991 Woman’s Day magazine.  Because it’s a photocopy of a magazine clipping it doesn’t photograph that well.  But here you go…it would be perfect to make for your sweetie on Valentine’s Day as long as they like chocolate as much as I do!

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Fudge Crackle Kiss Cookies
Yields 25
This saucepan cookie is moist on the inside, crisp on the outside.
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Ingredients
  1. 1 C all-purpose flour
  2. 1 tsp baking powder
  3. ¼ tsp salt
  4. ¼ C butter
  5. 3 squares (1 oz each) unsweetened chocolate
  6. 1 C plus 3 TBSP granulated sugar
  7. 2 large eggs
  8. 1 tsp Vanilla extract
  9. 25 milk chocolate kisses unwrapped
Instructions
  1. 1) Mix flour, baking powder, and salt.
  2. 2) Put butter and chocolate in a heavy 3 quart saucepan. Stir over low heat until melted and smooth. Cool, then stir in 1 C sugar, the eggs, and the vanilla. Stir in flour mixture until blended. Cover and chill 1 ½ to 2 hours until dough is firm enough to shape.
  3. 3) Heat oven to 300 degrees. Have cookie sheets ready.
  4. 4) Roll slightly mounded measuring tablespoonfuls of dough in balls. Roll balls in remaining 3 TBSP sugar.
  5. 5) Place 2 inches apart on ungreased cookie sheet. Bake for 20 minutes until crackled on top and firm to touch.
  6. 6) Place cookie sheet on wire rack. Immediately place a chocolate kiss on each cookie, pressing down slightly. Cool on cookie sheet 5 minutes before removing cookies to rack to cool completely.
Notes
  1. Per cookie: 86 cal, 3 g pro, 7 g carb, 9 g fat, 26 mg chol with butter, 65 mg sodium
Adapted from Woman's Day 10/15/91
Adapted from Woman's Day 10/15/91
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

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