Butterfingers Cookies 

I stood and debated, butter or oil? Butter, your last two sticks of butter, one last batch of cookies… or follow the recipe  and use oil. “You have plenty of oil,” I thought.

Pulling the cookies out of the oven I was so hopeful. Then I tasted them.

Let’s begin with the texture: chewy and thin- which is not a good combo. Give me a thick, big bite to mull on.

Next, flavor: a one dimensional cookie, sweetness. Sugar floats everyone’s boat, that’s why we’re here right…? but if all we wanted was sugar we’d have eaten the Butterfinger bites by the fist full straight from the bag.

I corrected course, by topping each cookie ball before baking, with kosher salt.

The result: an added layer of, “Oh, my God, what did I just devour and can I have another?”

Moral of the post: trust your taste buds and take a risk. Sweet and salty always over comes simple glucose.

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Cinnamon Toast Crunch Treats

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In case you wish to eat an entire box of cereal in one sitting, first melt butter and gingerbread flavored marshmallows (or plain marshmallows if you ate the gingerbread ones in December like a normal person) into the creamy consistency they were born to be. *Melted marshmallows is the reason why God created Food Scientists.

Stir in cereal. Press into pan.

Eat one sticky, crunchy,  bite after the other until all you have left to show for your efforts is the hardest to clean bowl ever.

How To Assemble a Pie

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Candied Ginger Peach Raspberry Pie or is it Raspberry Peach Pie with Candied Ginger?
Doesn’t matter what you call it, it’s delicious. 

  1. First parbake the pie shell using pie weights. (I used dried chickpeas).
    350-ish ten minutes-ish.
  2. Empty raspberry filling into crust.
  3. Arrange canned peaches along the outside.
  4. Sprinkle the edges with chopped candied ginger.
  5. Bake for 30 minutes-ish.

Really just an assembly job but so tasty!

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