Wilton candy making kit, assorted swirled frosting, glitter icing, assorted sprinkles, tons of cupcake liners & picks, and tons of other cupcake goodies.
This week was a busy one! I had to go to a job fair in Fargo, ND to look for internships.
Unfortunately, most companies there were looking for IT or accounting majors, not marketing communications. But it wasn’t too big of a deal, I already have a few leads, and there was shopping to be done afterwards so the trip wasn’t a total bust.
I also spend a few hours this week planning for my upcoming “Cup of Comfort” cooking class. It’s all about soups, homemade bread bowls, tortilla bowls, and pumpkin bowls. I’m looking forward to this class because it’s been in the low 30’s here and soup warms me up! Plus it’s fun teaching passionate/aspiring cooks. Does anyone have any to-die-for soup recipes I should add to my class plan?
I need two more!
And did you think I forgot about this?
It’s week 6 and here’s my newest cookie recipe fresh out of my kitchen!
Bonus: Only 5 ingredients
Heath Crackle Cookies
- Your favorite brownie mix
- 1 egg
- 1 stick of butter
- 1 c Heath bits
- 1/2 c pretzel crumbs, ground up in food processor
- Preheat the oven to 350 degrees.
- Pour the brownie mix into a large mixing bowl.
- Crack one large egg into the bowl.Add one stick of room temperature butter, cut up.Stir with a large wooden spoon. Then stir in Heath chips. The dough will be thick.
- Form 1-inch balls of the chocolate dough and roll in pretzel crumbs. Place on your cookie sheet. Space each one about three inches apart.
- Bake for 11 minutes if you prefer soft cookies. Bake an additional minute for crunchier cookies.
- Remove the cookies from the oven. Allow them to cool for about 10 minutes.
This recipe was a success—I loved the idea of sweet chocolate covered in salty pretzel crumbs. Good thing I came up with it during Management class. Oops :-)