Recipe: Chocolate Crackles

Helen Ruzich, of Isanti, works as a sales clerk at Ossell’s Fine Apparel in Princeton and as a waitress at Ravens bar and family restaurant in Bradford, between Princeton and Isanti.

Helen Ruzich

Helen Ruzich

Ruzich lived in Eagan until her fifth grade and then moved to Isanti. She graduated from Cambridge-Isanti High School.

Her long-range plans are to become a photojournalist, and she would like to work for National Geographic magazine. She attended St. Cloud State University for one year and hopes to resume more schooling when she has enough money saved.

Ruzich enjoys anything outdoors, including hunting or just taking in nature around her. She recently found a little park that consists of a bog with wooden boards to walk on. She called the setting “gorgeous.”

Ruzich also enjoys crafts, including making jewelry, baking and cooking (especially desserts). She says India is at top of her list of places she would like to visit. Its culture “completely amazes me,” she said.

Ruzich’s recipe is one her family has used for years at Christmas.

 

CHOCOLATE CRACKLES

2 cups semisweet chocolate chips

2 cups packed brown sugar

2/3 cup salad oil

4 eggs

2 tsp. vanilla

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

2 cups chopped walnuts

1 cup packed sugar

 

Combine and melt the chocolate chips, brown sugar and oil. Mix in one egg at a time and beat well in separate bowl. Mix in the vanilla. Combine the flour, baking powder and salt in separate bowl and then combine with wet mixture. Stir in the chopped walnuts.

Chill dough overnight. When ready to bake, form dough into small balls and drop with a tablespoon into powdered sugar and roll until fully coated. Place each coated ball on a greased cookie sheet and bake in 350-degree oven 10-12 minutes.

Alternative: Instead of using chocolate chips, substitute a mixture of 1 cup and 2 Tb. cocoa powder, 1/3 cup and 2/3 tsp. sugar and 1/3 cup and 2/3 tsp. oil.

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