I've was totally bad and made something really good!

I've been on a binge the past week or so and am totally paying the price in a 5 lb weight gain, and other bodily functions that you don't need the details for. I've been eating WHEAT, WHITE SUGAR, CHEESE and I even stooped so low as to have a Liverwurst Sandwich (on a 100 calorie bun though)

I'm back on the wagon today and am signing a blood covenant (to quote my favoritest Republican) and disengaging from the ingestion of the white food. (except for cauliflower)


I did however want to share one of the goodies I made yesterday.

Chocolate Chip Pretzel Bars.

My only tweak was that I used roughly chopped Peanut Butter filled Pretzels (the Trader Joes ones). and used about 2 cups worth.



Ingredients

1. 2 cups all-purpose flour
2. 1 teaspoon baking soda
3. 1/2 teaspoon salt
4. 1 1/2 sticks unsalted butter, softened
5. 1 cup light brown sugar
6. 1/2 cup sugar
7. 2 large eggs
8. 2 teaspoons pure vanilla extract
9. One 12-ounce bag bittersweet chocolate chips
10. 1 1/2 cups mini pretzels, coarsely chopped
11. 2 tablespoons chocolate sprinkles
12.

Directions

1. Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with parchment paper, allowing overhang on the 2 long ends.
2. In a bowl, whisk the flour, baking soda and salt. In a large bowl, using a mixer, beat the butter with both sugars at medium speed until light, 1 minute. Beat in the eggs and vanilla. At low speed, beat in the dry ingredients. Stir in the chips and pretzels.
3. Spread the batter in the pan and top with the sprinkles. Bake for 30 minutes, until golden; the center will still be a little gooey. Transfer the pan to a rack and let cool completely.
4. Run the tip of a knife around the side of the pan and lift the bar out using the parchment paper. Cut into 24 squares and serve.

http://www.foodandwine.com/recipes/chocolate-chip-pretzel-bars

For some reason, that has me thinking about those deals made with melted chocolate and those store-bought chow mein noodles, only this would be less work. I have to admit I've gotten so lazy in my old age that I rarely even bother to make proper cookies anymore--every batch just gets slapped on the cookie sheet, flattened, and baked in a rectangle for bars.

Have you tried those silicone baking sheets? You don't even need to clean the cookie sheet anymore. I suppose someone will tell me that silicone is toxic, but I like the idea of a nonstick sheet you can just run through the DW and use over and over.

I'm confused here, though. This recipe doesn't appear to have a single curly ingredient. I expected everything you do for the next couple weeks to involve your new gadget. ;)

:wow: :wow: :wow: :wow:

I'm curling zucchini for oven baked "fried" zucchini to go with dinner tonight. I love those silicone baking sheets and I have found them easier to clean than the older Silpat that I've been using. But when push comes to shove I always go back to my beloved parchement. I can cut it to fit every shape pan, I can run it up the sides to make a sling for easy removals and it's really not that expensive for someone like me who doesn't bake every week. I am baking fat free/sugar free zucchini muffins sometime this week though. I need to get rid of a few of my crop that slipped away from me and grew bigger than the size of my arm. (well...forearm)

We used to make them with 2/3 chocolate chips and 1/3 butterscotch chips. Yum. Hadn't though of them in YEARS. Wish I wasn't watching calories to fit into dress for upcoming party or I'd be making them tomorrow. :)

are my absolute favorite combination.

It's a keeper. I really like sweet and salty too. These are rich and dense and they look like they'll keep well too. My kids taking what we have left back to the dorm tomorrow.

"The empressof all has has a deep-seated hatred for white foods!"


Recipe copied and saved to make after fitting into party dress in a few weeks. :)