Sometimes after a chocolate chip cookie, I want something salty. That’s the beauty of the cowboy cookie; sweet and salty so you don’t have to choose. Chocolate chips, oats, and salty pretzels with the added hint of coffee giving it depth. It’s all crunchy edges, chewy center, sweet and salty deliciousness. These are truly one of my favorites – if I have pretzels on hand I make these over standard chocolate chips every time.
A re-do for updated photography, these have been on my blog for years and are my go-to for biscuits. I made them recently for when my cousins and their kids came for a playdate in the mid-morning. There may have been some cinnamon honey butter (just beat softened butter with a pinch of kosher salt, 1/2 tsp. cinnamon and about a tbsp. of honey until smoothly blended) to go along and everyone was happy – kids and mom alike.
In level 1 cooking one of the first thing we talked about was how to understand a recipe. See, the thing is, if you understand how to read a recipe and how to do what the recipe tells you, you can cook. This muffin recipe supports and exemplifies that statement – let me explain.
Thought I’d share this; perhaps you’ll get a tip or two or have a suggestion for me, which I would love. I have found that if you want to get a bunch of moms riled up, start talking about how you feed your kids. Tempers get hot, real quick. Please don’t read any judgment into anything I say here. You do you.
This was suggested to me by a life long friend – a foodie who shares my sentiments about food; namely, how do we balance healthy eating with all of the wonderful, delicious options out there?
I would just like to say that the rice krispie treat is underrated. They come together in literally five minutes and their deliciousness makes you have interesting conversations with yourself. “I already had one, I don’t need another. But they’re basically breakfast cereal, so another one is fine. Marshmallows are fat free, so it’s cool if I have a third. Oh look, that edge isn’t totally straight, I should even it out”.
I find that people are very particular about the timing for corn on the cob. I’ve heard 11 minutes, 3 minutes, and 10 minutes removed from heat. Me? I don’t have an opinion. I’ve never made corn on the cob.
I’ll set the scene for you. It was “clean out the fridge” week, leading up to a family trip away at the shore. The pickins’ were slim – I’d thawed four beef patties but didn’t have buns (or lettuce, tomatoes, or cheese). At least I have onions (a staple), and that’s when this recipe popped into my mind, having just read it in my mag.