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Happy Wednesday!
Whatscooking came back to quite the mess in her kitchen after a lovely 4th of July weekend.

First, I beg all of you to have a bit of patience with me-my computer completely died on me last night and I now have to share my husband’s laptop.

We had decided to just bite the stale loaf of bread and buy another one, but unfortunately both of our furry babies got very sick and we decided the family budget has to take care of their needs more than my want.  This means I’m busy trying to work and figure out this new laptop while fondly grieving for my 6 year old deceased friend.

Now, I was going to discus lunch time desserts today.  I personally do not partake in sweets except for my weekly treat of a weekend chocolate chip cookie (or an oatmeal chocolate chip with raisins, dates and coconut!)

I like to dress up the favorite Tollhouse recipe with various different changes.  My family loves the soft and chewy type of cookies-so first off I use butter flavored shortening.  I know, I know-but besides making sure I get soft cookies this way, it also takes care of the fact that we have dairy allergies and using butter would make us all quite ill.  No fun having a treat that makes you hurl!

When I’m in the mood for peanut butter-I switch out half the shortening for some good chunky all natural peanut butter.  We also love a tropical feel sometimes-so I’ll add some dried dates, pineapple and coconut.

If we‘re in a spicy mood in our home (my son loves heat!)  I will add a teaspoon of hot sauce to the batter and buy some hot and spicy peanuts and switch out the recommended nuts in the recipe for them.  You haven’t tried good until you’ve had a bite of chocolate and cayenne together!

Now I would normally put a recipe in here, but I think I’ve given you enough “switcheroos” for the traditional chocolate chip recipe for now.  

Remember the most important thing when making your lunchtime cookies/bars-it’s the quality of the ingredients that makes the difference!  Use really good 60% chocolate chips, fresh eggs, pure vanilla and make sure your baking soda or powder is working!



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