These are the most dangerous cookies I’ve ever made. Ever. Seriously. If you have one, you won’t be able to stop until they are all gone! This stuff is seriously addictive!
Another bad camera photo…hopefully I’ll find my camera soon!
And why the name? Well our friend AJ (who is staying with us) tried these cookies and he was like “These are the best damn cookies ever! I can’t stop eating them! Did you put crack in them or something becoz I just can’t stop eating them!”- as he was eating the last little bit of the leftover cookie dough out of the bowl. So there you have it Better-Then-Crack-Cookies. And no I’ve never done crack so I don’t know if they are better, but they are pretty amazing!
But these cookies are completely full of goodness! Dark chocolate, biscoff, butterscotch chips, a hint of cinnamon… Need I say more? Just incredible! And yes, I’ve discovered Biscoff spread and I’m totally addicted! I keep imagining what to put it on and all the different ways to use it, but everything I buy it I end up just eating with a spoon. Soo good!
Here’s the recipe!
- 1 stick butter, softened (I used Blue Bonnet so if you do that don’t add any more salt)
- 1/2 cup sugar
- 1 egg
- 1/4 cup Biscoff Spread
- 1/2 tsp vanilla
- 1 cup flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup dark chocolate chips
- 1/2 cup butterscoth chips
Directions: In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the egg, biscoff and vanilla and beat to combine. Add the flour, cocoa, baking soda, cinnamon and salt and beat just to combine. Fold in the chips. Refrigerate for 2hrs. Preheat oven to 350F. Scoop cookie dough on a cookie sheet and bake for 10-12mins. Let cool completely before serving!
You are in for a treat! These are fab! I mean seriously! Finger-licking delish They are really easy to make, take about 30mins and the ingredient list is really simple, full with widely available and affordable items. These are packed with flavor- the soy sauce gives it a little tang, the sugar(agave) gives it a nice sweetness and the Sriracha gives it some heat And did I mention it’s actually low on calories and points? Only 213 calories and 5WW points for 2 drumsticks Definitely a winner in my book and Mr. Picky loooved it!
By the way, summers get me lazy. I don’t feel like doing anything besides lounging by the pool with a Pina Colada. Or laying on the couch with the AC blasting and eating ice cream while watching 5 One Tree Hill episodes in a row. And I haven’t been working out. Not at all. I don’t even remember the last time I set foot in the gym. Yeah, it’s been that long…sigh… so I need to get back into it… I mean it’s summer! You would think that being in a bikini would motivate me? Soo not the case! So instead, I decided to make something healthy for dinner and tomorrow I think I’ll meet with my long-lost friend, The Treadmill…
And by the way, my camera is MIA. I have no idea where it is. I’ve checked everywhere..under the bed…in the dirty clothes…in my car…in all my (ridiculously messy and full of receipts and gum wrappers) purses….and came up with nothing! I’m sure I’ll eventually find it, but until then I’m using my phone to take pictures.
Here’s the recipe:
Asian Glazed Drumsticks
- 8 medium chicken drumsticks (skin removed)
- olive oil cooking spray
- 1 cup water
- 1 tbsp Sriracha hot sauce
- 1/2 cup balsamic vinegar
- 1/2 cup reduced sodium soy sauce
- 4 tsp sugar (agave)
- 3 cloves garlic, crushed
- 1 tsp ginger, grated
- for garnish: chives(green onions) and sesame seeds
Directions: In a heavy large saucepan over high heat, brown the drumsticks with some cooking spray for about 3-4 mins per side. Add the hot sauce, vinegar, soy sauce, sugar, garlic and ginger and bring to boil. Cover, reduce the heat to low and simmer for 20mins (flip the chicken around the 10min mark). Uncover, bring the heat to high and cook for another 10mins (turn chicken occasionally) until the sauce thickens and becomes a glaze.* Remove the drumsticks to a plate and top with the glaze.
*My sauce took about 15mins to thicken so be patient! If after 10mins it hasn’t reduced to your liking, remove the chicken to a plate and continue to reduce the sauce.
I’m back! Change is coming! You know how I love food, right? Well I have a few other obsessions as well. Like clothes…and shoes…and make up. And book/movie reviews. And every now and then a relationship advice that I’ve learned from my crazzyy past relationships and wonderful(and challenging) marriage. I’ll give you more of an insight of what’s going on in my world
Update on my house! It won’t be complete until the end of Sept but things are moving along! After 4 revisions (soon to be 5) we finally chose all of the upgrades we wanted. And we have windows. And electrical. Also the showers and tubs are in. It’s really exciting going by the construction site and looking at all the progress and all the things that are getting done, it gets me excited, giddy and very impatient! I just can’t wait for it to be complete! But since all the big decisions have been made I can relax a little more and I’m definitely not as stressed. A lot of shopping and pina coladas have helped that too!
Anyways! The weather here has been moody. It was hailing today! Hailing in Vegas? Say what! So I decided to whip up some soup. Comforting. Delicious. Waist-expanding. Loaded with bacon. And cheese. In other words loaded baked potato soup. In the summer, I crave soups. I know I must be crazy since its like 110F normally here, but all I want is a big bowl of hot, steamy soup served with some crusty french bread and today was my perfect excuse. Chris of course was not as excited as I was over the soup, but I didn’t care. He always says “Make whatever you want for dinner” so I took advantage of that, but I didn’t expect him to love it as much as he did. 2 and 1/2 big bowls of soup later, he was full and ready to take a nap on the couch.
And what an easy and cheap recipe it is to make it!
Lost my camera, so phone pic….
Here’s what you need to do:
Loaded Baked Potato Soup
- 5 medium russet potatoes
- 1 onion sliced
- 1/2 cup AP flour
- 2 cans (14.5 oz) chicken broth
- 1 can (14.5 oz) beef broth
- 2 cups half n half
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- 1/2 lb bacon (applewood smoked yum)
- garlic powder
- Garnishes: cheddar cheese, green onions, bacon bits
Directions: Pierce the potatoes with a fork a few times on each side. Bake for 1hr at 350F or until tender when pierced with a fork. Let them cool, unpeel and cube.
In a dutch oven over medium low heat cook the bacon until nice and crisp. Transfer to a paper towel. Drain the grease keeping about 2 tbsp in the dutch oven. Add the onions to the pot and cook for about 5mins or until translucent. Stir in the flour and let it cook for a min. Slowly add the chicken and beef broth, whisking constantly. Turn the heat up to medium high and cook (stirring occasionally) until it starts to bubble and it thickens. Add the cubed potatoes and half n half. If you like your soup chunkier, leave it like that otherwise use an immersion blender (or food processor) to make it smoother. Continue to cook for 10 more mins on low. Add the cheddar and sour cream. Crumble the bacon and add it to the soup, you can reserve some for garnish if you want. Add salt, pepper and garlic powder to taste. Serve with green onions, more cheese and bacon bits. Enjoy!