Schmooper Bowl

It has warmed up considerably -- almost seventy degrees! ... but I still want hibernation food >.> especially spicy chocolate.

Crinkle Cookies

dried Valencia orange peel + cinnamon + cayenne
cinnamon + confectioners sugar
confectioners sugar

3/4 c coconut (or other light/unflavored) oil
1-3/4 c turbinado sugar
1 c cocoa powder (the darker the tastier!)
1-1/3 c unbleached all purpose flour
1 c whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tbs Ener-G
3/4 c warm water
2 tsp vanilla extract
powdery stuffs for coating (not included in nutrition)
Obviously, I used the coatings listed below the picture, but I also thought about using ground ginger, masala chai spices, cocoa powder, homemade mint cocoa mix, powdered instant coffee, and curry powder... but I didn't want to clean 20,000 tiny bowls. I think they would all be delicious! The powdered sugar makes the cookies a little too sweet for my tastes, so I will skip it as a coating and not mix it with the cinnamon in the future. The orange+cinnamon+cayenne are to. die. for. If you're into that sort of thing ;)

I'm convinced chili+chocolate was discovered just for me.

In a large mixing bowl, using a hand mixer, beat together oil and sugar; add cocoa and beat again. In a separate bowl, stir together flours, baking soda, baking powder, and salt; set aside.

Measure Ener-G into blender carafe; slowly pour warm water over Ener-G; blend until foamy. Pour Ener-G mix and vanilla into cocoa mixture, beating to fully incorporate.

Begin beating flour into the cocoa mix a little at a time. About half-way through the dough will probably become too stiff for the hand mixer and the remaining will have to be mixed by hand.

Cover dough in plastic wrap and chill (at least) 6 hours.

Preheat oven to 350° Fahrenheit and lightly grease a cookie sheet. With a large, non-serrated knife, cut dough in half, re-wrap one half and stick back in the fridge. With the remaining half, cut into 32nds (divide dough in half three times -- 2 pieces to 4 pieces to 8 pieces -- then cut each of the 8 pieces into quarters) and roll each piece into a small ball.

Roll each ball into coating(s) of choice and place on cookie sheet. Bake 10-12 minutes or until tops are cracked and edges are firm to slight touch. Allow to cool on sheet a minute or so, then transfer to wire racks to cool completely. Repeat with second half of dough.

Servings: 32 | Serving Size: 2 cookies | Calories: 122.1 | Total Fat: 5.5 g | Cholesterol: 0.0 mg | Sodium: 90.7 mg | Potassium: 41.2 mg | Total Carbs: 16.3 g | Dietary Fiber: 1.5 g | Sugars: 10.6 g | Protein: 1.5 g | Vit. A: 0.0% | Vit. C: 0.0% | Calcium: 2.4% | Iron: 3.1%
Full nutrition can be found here.

K. Time to take advantage of Big Game Day and hit the stores \m/