It’s a self-declared day-off due to typhoon Glenda. It was a long day of strong wind, rain and blackout. I was on my way to work this morning, thinking that its just a not so strong wind so I can make it to the office. To no avail, I stood on the street for an hour with an umbrella on my right hand and a soaking wet pants. I told to myself, Okay I’m fed up with this bad weather and so haggard look and decided to go back home.
It’s a good thing I decided to went back home. If I still insist going to the office I’ll end up wet and frustrated bystander on the street. The first thing I did when I got home was, of course, to sleep. The sleep that’s been so aloof to me during weekdays. I don’t care with the blackout. All that matters to me is sleep.
I woke up almost lunch with no one feeling like eating. Everyone is busy cleaning the street filled with leaves and branches. I checked out our kitchen and smiled when I saw my favorite rainy day comfort food, lugaw or porridge. The lugaw was cooked with pork intestine and its good.
With no electricity, means no internet and no movie marathon. That’s what I’m supposed to do. Anyway, feeling this boredom and idea pop in my mind. I’m supposed to do this on weekends but I think I was in the mood to bake. The weather is cold so I took this opportunity to bake ube keso crinkles or Purple yam and cheese crinkles.
I don’t know why lately I’m so fond of ube and keso flavor. Whenever I’m going to buy an ice cream, I would pick up this ice cream flavor. I love their combination, the sweet tasty flavor of ube (purple yam) and the creamy salty taste of cheese. While the flavor of ube (purple yam) and keso (cheese) is lingering in my imagination an idea struck me. How about a crinkle flavored with ube and keso? The ube flavor will be coming from the ube food flavor and the cheese will be made of chopped processed cheese that does not melt in the oven. So I give it a go.
Okay, this is somewhat a dominant arm muscle builder. There’s no electricity and all I have is a wire whisk. So it is, I used the wire whisk to beat the butter, sugar and eggs. Mind you, my arm was putto test.
3 cups All Purpose Flour
6 Tablespoons Unsweetened Cocoa Powder
2 teaspoons Baking Powder
3/4 teaspoons Salt
1 cup Softened Butter
1 1/3 cup Sugar
3 pieces Eggs
3 teaspoons Ube Flavor
5 teaspoons Liquid Violet Food Coloring
1 Tablespoon White Vinegar
1/4 teaspoon Baking Soda
1 cup Small Cubed Cheese
1 cup Chocolate Chips
1 cup Icing Sugar
Okay, for everyone’s sake, I’ll give the procedure as if I’m using an electric or hand mixer.
Preheat oven to 190 degrees Celsius.
Sift together flour, cocoa powder, baking powder and salt. Mix and set aside.
Beat softened butter for 3 minutes. gradually add sugar and mix for another 5 minutes. Add eggs one at a time. Add ube flavor and food color. Mix until everything is well incorporated.
Add flour mixture into the butter mixture half cup at a time and mix well.
Combine vinegar and baking soda and add to the batter. Mix well.
Fold in cheese and chocolate chips.
Chill the batter for atleast 4 hours in the fridge.
Using a 1 ounce ice cream scooper, scoop the batter and roll into the sugar. Heavily coat the scooped batter with icing sugar.
Place the sugar coated batter onto a baking sheet lined with baking paper and bake for 12 minutes. Put out the batch from the oven and cool in pan for another 5 minutes. Transfer the crinkles onto a wire rack to cool completely.