It’s a BOY!!

This past week we had our first ultrasound of the baby. It was amazing to see our little one for the first time!! We couldn’t wait to find out if it was a boy or girl, the suspense was killing us. Our boy was hiding behind my belly button and she had to wiggle my belly to get him to move around so we could see him. After she told us it was a boy my husband squeezed my hand so tight. I was convinced it was a girl because of all the old telltale stories of pregnancies. Even the Chinese Gender Chart was even wrong. Not to say I am sad that it’s a boy, I am very happy its a boy. I always thought we would have a boy first and I always liked having a big brother growing up. So now he can be a big brother to his siblings (yes, hopefully in the future there will be more babies).

I’ve enjoyed being pregnant so far. Not too many cravings, mainly fruits, salads, cereals, and chocolate covered grapes! Speaking of chocolate, guess I should stop talking about our baby boy and talk about these wonderful chocolate cookies. The recipe came from Two Peas and Their Pod, and I didn’t change the recipe since they were so good. I halved the recipe because I didn’t want 50 cookies.

These cookies are a perfect way to fill that chocolate craving, oh wait, that’s me who’s having cravings. Even if you’re not having pregnant cravings these cookies are so moist and chocolately that it’s hard not to eat just one.

I do have to say, these are one of the easiest cookies to make. Just make sure you don’t over bake. It can be hard to tell but watch them closely. I kept my dough in the refrigerator and only baked a few at a time because they are best when their still warm from the oven. And you gotta have milk, and at least two, if not three. They only last 3-4 days, after that you can warm them up in the microwave to make them soft again.

Chocolate Crinkle Cookies

Recipe from Two Peas and Their Pod

Yields: 25 cookies


1 cup sifted all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/8 cup canola oil

2 ounces 99% unsweetened chocolate, melted

1 cups granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1 cup confectioners’ sugar


Combine the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, chocolate and granulated sugar and blend on medium speed. With the mixer running, add the eggs, one at a time, followed by the vanilla, scraping the sides of the bowl as necessary. There may be some small clumps of sugar in the batter at this point. Add the dry ingredients and mix on low speed, stopping once to scrape down the sides. Mix until just incorporated, 2 to 3 minutes. The dough will be sticky.

Gather the dough into a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.

Position the racks in the lower and upper thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with Silpats or parchment paper.

Pour the confectioners’ sugar onto a plate or into a shallow bowl. Roll the dough into 1-inch balls, drop onto the sugar and roll each ball so that all sides are covered. Place 2 inches apart on the prepared sheets.

Bake for 10 minutes for soft, chewy cookies, or 12 minutes for crisp cookies, rotating the pans halfway through baking. The cookies are done when the edges are set (but the tops still have a little give to them). Let cool completely on cooling racks. The cookies can be stored in an airtight container for 3 to 4 days.


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