Espresso Crinkles Recipe

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on telegram
Share on whatsapp
Share on email
Share on print

Ingredients

  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 1/4 cups powdered sugar, divided
  • 1/4 cup unsweetened cocoa
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 5 1/4 teaspoons canola oil
  • 1 1/2 ounces unsweetened chocolate, chopped
  • 1 teaspoon instant espresso granules
  • 3/4 cup packed brown sugar
  • 3 tablespoons light-colored corn syrup
  • 1 1/2 teaspoons vanilla extract
  • 2 large egg whites

Directions

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight. Preheat oven to 350°. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan. Cool cookies on a wire rack.

Easy Lemon Cookies

Easy Lemon Cookies Recipe

Preheat oven to 375 degrees F (190 degrees C). Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended.

Coconut Poke Cake

Coconut Poke Cake Recipe

Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.

Gennaro's Fish Spaghetti

Food Tube favourite Gennaro is back – transporting us to the Italian coast with this colourful and easy fish spaghettini recipe. Using succulent pieces of

Cream Brule

Cream Brule

INGREDIENTS 5 Eggs 500 grams milk 200 grams sugar 500 grams Olpers cream 50 grams gelatin 1 ½ tbsp coco powder 1 tsp Strawberry essence