Christmas Tradition

We have a few Christmas traditions in our family: Me setting up the manger at Mom and Dad's, usually celebrating Christmas on some day other than Dec. 25th (due to our crazy work schedules and celebrating with in-laws), and making red chocolate crinkle cookies along lots of other goodies.   

Today I will share with you the story of the red chocolate crinkles. {recipe at the bottom}

I loved baking and cooking with my Nana {Mom's Mom}. She was the ultimate housewife (after retiring from nursing): constantly cooking, cleaning, gardening, dusting, and always putting her family before herself. While it deeply saddens me that she passed away before we could have adult conversations and I could learn more from her, I keep close to my heart our accidental tradition of red chocolate crinkles.

A long time ago {I was probably eight or nine} we started our holiday baking and the ingredients were brought out.

First you start out melting the chocolate in a sauce pan or double boiler.

And eventually you'll need to add some vanilla.

Funny thing about the vanilla though...this bottle looks a lot like

This bottle of red food coloring!

I remember us measuring out the "vanilla" and it coming out red for some reason. I don't remember what we said, but we just went with it and kept making the cookies. Only later did it dawn on us that the "vanilla" we used was actually food coloring!

A new tradition was born!

If we find time to do little else during the holidays, Mom and I always make time to bake our favorite red chocolate crinkles, reminiscing about Nana all the while.

 

Do you have any fun, accidental traditions?

Betty Crocker's Chocolate Crinkles:

1/2 cup vegetable oil

4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
{red food coloring optional}

In large bowl, mix oil, chocolate, granulated sugar and vanilla {and red food coloring}. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.


Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.