I've fancied crinkles since I first had them at my elementary school in the Philippines. I rarely see these for sale around here so I thought of just baking a batch for myself.

So... I did. First try:



They didn't spread as flat as I remember them to be but they turned out good – crunchy outside, chewy inside. I'm definitely making these again!!

Chocolate Crinkles

Ingredients

• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil (I used EVOO)
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar

Directions

1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

*If I remember correctly, I baked them on the second-to-the-top rack for about 10 minutes. The second time I made this, I baked in the middle and they spread out a little more.

Original recipe from allrecipes.com.

I am in love with this dress by Elie Saab.

My obsession for today are teacups and saucers!

Very nice England made cup and saucer from here.

I remember my mom would use oil to rub off the sticky residue on things left by sticky labels. So, I'm doing the same thing for the salt and pepper shakers we got yesterday.

Here, we have the shaker with the goo and my weapon of choice.


Now, let's look at the before and afters:


Here's another shot:


There you go!!!