I have probably put on at least seven pounds since Thanksgiving! I am not kidding…but at this point I am just enjoying myself and will get healthy again come the first of the year. One reason I have put on the pounds is because I have been baking, baking and baking. RG has asked that I stop this baking because it is just too much!
A couple of my favorite things to make lately are salted chocolate chip cookies and chex mix. You should definitely try these out! I have linked over to the recipes I started with and listed my changes that made them perfect 🙂
Salted Chocolate Chip Cookies
I am not going to post the entire recipe because it is copy written, but you can find the details here. The New York Times rated these as the best cookie recipe. I have made a few batches and have finally perfected them. Here are my pointers/suggestions:
– Refrigerate the dough for 48 or 72 hours. They are still good at 24 but have slightly more flavor the longer you leave them in.
– Use Ghirardelli chocolate, I use a little more than one and half bags of their chips
– Take the cookies out at 16 minutes, even if they do not look done. Believe me they are and this will make them softer and moister.
– It calls for two kinds of flour, I did not adhere to this the first time…it REALLY makes a difference.
Homemade Chex Mix
I started with The Original Chex Party Mix recipe and made some adjustments. I have a real hard time following recipes exactly, I like to put my own spin on them. Sometimes it works and sometimes it doesn’t. In this case I definitely think it does. Here is what I tweaked and you should too:
– Instead of mixed nuts use all cashews, and use two cups instead of one
– Use two cups of Roasted Garlic Bagel Chips broken up
– Double the marinade recipe of butter, Worcestershire, seasoned salt, garlic powder and onion powder. Trust me on this one!
– Use both the microwave and the oven…first place the mix in the microwave for 30 seconds, stir and place back in the microwave for another 30 seconds. Stir again and lay the mix in two roasting pans side by side in the oven. Bake for one hour at 250, stirring every 15 minutes.
– Cool for an hour on the paper towels and then chow down!