I am in love with chocolate chip cookies. Some people say they’re boring but give me a plate of still warm chocolate chip cookies and a glass of Cruze Farm milk, a good book and a comfy chair and I’m in my own personal Shangri-La. Don’t get me wrong – I’d never turn down a homemade cookie of any kind (although no walnuts please!) but chocolate chip cookies are the best of both my cravings. You get the buttery, rich cookie bits, the melty, transcendent chocolate bits and both tastes in one bite if you so choose.
As a kid, my Mom quickly learned that if any cookies were going to make it to whatever function she was bringing them to, she better make a triple batch and hide them well. I could sniff out a chocolate chip cookie better than a bloodhound can find his man. I’m still pretty good at it but I’ve found that extra minutes on my rowing machine are a far more effective deterrent than any hiding place my mom could ever come up with.
I’ve tried a lot of chocolate cookies in my day and I’ve eaten a lot of lousy ones. One thing I hate is when a chocolate chip cookie has too much chocolate in it, so much so that it really ceases to be a chocolate chip cookie anymore. You want the contrast between the cookie and the chocolate part. I also hate super crisp or chewy cookies. The edges need to be crispy enough to spray crumbs everywhere when they shatter. The inside needs to be soft – just on the done side.
A few months ago, Marcus and I discovered an amazing recipe in Cooks Illustrated. I realize that brown butter is very trendy but I could care less. If something tastes as good as brown butter, it’s earned its trendiness fair and square and it’s certainly a trend I’ll keep following long after it’s cool, just like my trusty Birks have made it past their heyday in my college years. Combine that with just the texture I’ve been looking for and this is our go-to recipe for plain chocolate chip goodness. I’ve made a couple of changes to it as far as the chocolate goes – I like to add a little grated milk chocolate to the batter. I also add chunks of semisweet chocolate to the bittersweet chocolate chips in my cookie. I like the flavor even better this way.
Bacon has also been getting a lot of attention lately, especially when used as an ingredient in something unusual, like a sweet or dessert. I had heard about Mo’s Bacon Bar long before I ran into it last week at our local Earthfare. They had small sizes so I bought one and while I enjoyed it, it wasn’t all that I had heard it was. I could see the potential though. I also have been swooning over this Bacon Caramels recipe at Not Without Salt. Since my favorite chocolate chip cookie recipe has such strong caramel overtones and I knew the chocolate would compliment the bacon as well, I thought I’d tinker around with bacon in my chocolate chip cookie recipe.
The first thing I did was do some research and see what food bloggers were saying about their favorite chocolate chip cookie recipes. I found a couple that looked promising so we made a batch of both recipes and then a batch of our favorite cookie dough. We added minced bacon, chopped bacon, and a combination of minced and chopped bacon to some of each dough and baked a control cookie that had no bacon. In each case, we thought our standard recipe was the best. We also quickly decided that the chunks of bacon worked best and no noticeable additional flavor was added by including minced bacon.
Marcus and I brought three plates of chocolate chip cookies with bacon (and one plate with no bacon) to a party Friday night. It was hilarious listening to people talk about them. I think the most common refrain was “Holy %^$#! There’s bacon in those chocolate chip cookies!” After getting over the weirdness, they were quickly gobbled down. At the end of the night, there weren’t any of the bacon cookies left and only a few of the plain chocolate chip cookies were left. The ones that got the most praise were the cookies that were made from the browned butter. If the idea of bacon in your cookies freaks you out, just fry up a piece or two and add the bits to a few cookies and see if you like it. I’m willing to bet you do. And then you can run around like our friends on Friday night doing an imitation of this commercial:
Brown Butter Bacon Chocolate Chip Cookies
(adapted from Cooks Illustrated)
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon table salt
2 teaspoon vanilla
1 large egg
1 large egg yolk
4 oz semisweet chocolate bar, diced into 1/4″ pieces
1/2 cup bittersweet chocolate chips (I like Ghirardelli 60% cacao)
3 tablespoons milk chocolate, grated
1 cup bacon that’s been fried until crispy and diced into roughly 1/4″ pieces
Put your oven rack in the middle and heat your oven to 375 degrees. Line a large baking sheet with parchment paper. Whisk 1 3/4 cups flour with 1/2 teaspoon baking soda. Set this aside. Try to do this like me and get as many floury fingerprints as you can all over your clothes.
Fry up a few pieces of bacon. You’ll get about a cup from roughly eight pieces of bacon but if you’re like me, you’ll cook a few pieces extra just in case some disappear like it always seems to happen to me. You want the bacon to be as crisp as possible without being burnt. If you can find good, real hickory smoked bacon, use this.
Burn a few pieces so that you HAVE to eat them so they don’t go to waste. Cut the bacon into roughly (and this is very roughly) 1/4″ pieces.
Heat 10 tablespoons of butter in a 10-inch skillet over medium heat until melted. Continue cooking until it turns a dark, golden brown and smells divine. Swirl this pan constantly and stir the bottom frequently for good measure. Watch this carefully! I’m not going to say how I know this but this goes from ready to burnt quicker than anything. As soon as it’s done, take off the heat and pour immediately into a heatproof bowl. Stir in remaining 4 tablespoons of butter so that they melt.
Put the butter in a large mixing bowl and add 1/2 cup sugar, 3/4 cup packed dark brown sugar, 1 teaspoon salt and 2 teaspoon vanilla. Lament the fact that you are now officially out of Penzey’s Double Strength Vanilla.
Dip a piece (or eight) of bacon into the mixture and eat. Because I said so.
Add egg and egg yolk and mix until mixture is fully incorporated. If you don’t have a mixer, use your whisk – it works just as well.
Let sugar/egg/butter mixture stand for a few minutes. Then whisk again for 30 seconds. Do this several times – you want to make sure that the sugar has “melted” into the liquid. When ready, mixture will be smooth, thick and shiny.
Chop your chocolate. Dust the cat hair off the few pieces that fall on the floor and eat.
Using wooden spoon, stir in the flour mixture until just combined. Stir in grated chocolate, chocolate chunks and bacon pieces. Don’t over mix but make sure no flour pockets remain.
Using a teaspoon, place a heaping teaspoon of cookie dough on the baking sheet lined with parchment paper. I get about 14 cookies per baking sheet.
Bake for 10-14 minutes (my oven takes 11 minutes) until cookies are golden-brown and set along the edges but the middle is still soft. Remove from oven and set baking sheet on a wire rack and let cool for at least 10 minutes, keeping the cookies on the baking sheet. You see the two cookies fused together in the center. Those should be considered ruined and eaten so as not to expose anyone else to imperfect cookies.
TIP: I usually make a whole batch of cookie dough and freeze half of it. Just put it on a baking sheet like you’re going to bake it, stick it in the freezer for a few hours and put the frozen clumps in a freezer bag. I haven’t frozen the ones with bacon but I might leave that out and just stick a few pieces to the top when ready to bake. Take from the freezer, put on a baking sheet and add a few minutes to your normal baking time.
Click here for a printable recipe!
I think I just gained 2 lbs looking at this! But that’s okay- that’s why I work out every day. I know what I’ll be making this weekend!
The first half of your post could have been written by me–well not the elegant just your style part
but the I am so in love with chocolate chip cookies part. Have you tried that NY Times recipe? Was it too chewy for you? My one attempt at a CI ccc recipe BOMBED but I know now after consulting Shirley Corriher that it was probably due to what flour I used. Plus their basic blondie recipe is the best I have tried.
It would seem I like my ccc’s thicker than you (funny how ccc-lovers are very passionate and opinionated about exactly what their favorite ccc should be like) but I have to try this nonetheless. First to try the browned butter and second to try the bacon. All those times I was cursing at disliking nuts and coconut and wishing I had something more interesting to put in my blondies, why did I never think of bacon? DUH!
PS Your actual instructions are hysterical.
Thanks Beth! I agree – these are far from rabbit food but everyone who’s tried them has loved them so far. And I spent extra time on my rowing machine yesterday to make up for them!
Thanks Laura! Can you post the link for the NYT cookies? I’m always willing to sacrifice myself by trying a new cookie recipe – you know, for the greater good and all.
This CI recipe comes from a recent issue so maybe it’s not the one you tried?
I bet Blondies with brown butter would be fantastic.
If you don’t mind me sending you to my blog–where the recipe is posted AS IS, nothing adapted, because it is easier for me to find:
http://thespicedlife.blogspot.com/2008/07/move-over-bill-yosses-ive-got-new.html
Try them and let me know what you think. I love bakery style ccc’s so I was VERY happy with them.
No the one I tried did not brown the butter–it was their chewy big bakery style recipe and mine turned out greasy. I am sure I used a flour with lower protein content which therefore absorbed less liquid leading to greasy cookies. The one thing I have learned from Shirley Corriher and the NY Times recipe is that most ccc’s can be improved by letting the dough rest so the flour absorbs more moisture. That and try different flours when in doubt. I am sure it is why the NY Times recipe calls for a blend of bread and cake flour.
Good gracious this looks and sounds delicious! I like your approach to burnt bacon and fused cookies: self-sacrifice is admirable (and deliciously rewarding!)
I know – it’s an admirable sacrifice, isn’t it?
Laura – thanks for the link! I used Gold Medal unbleached for this recipe. You can make the cookies larger – the recipe I used suggested dividing the dough into 16 pieces and I got almost twice that number of cookies.
I’ve got the other recipe bookmarked. I’m a bit cookied out at the moment but I’m sure I’ll get over that soon!
I have already seen some food writers say that the bacon thing is “over”, and that the new thing is
(wait for it)
hot dogs?
OK, I like hot dogs, but it is physiologically impossible for a hot dog to take you to the place that bacon can bring you.
I was under-whelmed by the bacon chocolate bar thing. With two things that good, there’s a very high bar to clear if you’re going to actually improve the experience. But I’ll try this. The dilemma: I’m the only non-vegetarian in my family. Bake for myself or for a pot luck?
Scott – I wouldn’t be so quick to dismiss the “hot dog” trend that I’m sure will soon be sweeping the nation. I mean think of the possibilities – brown butter & hot dog pudding or a delightful mustard & hot dog chutney?
I think the chocolate bar would have been better with larger pieces of chocolate in it. I had just heard it spoken of with such awe that I was underwhelmed when I actually tried it.
If you bring them to a party, expect a lot of weirdness at first until people try them. My husband and I were cracking up listening to people discuss them. You can also always make the cookie dough and just add bacon a small portion for you. They’re really good, even without the bacon.
If you put brown butter, bacon, and chocolate chips in one sentence, you’ll have me craving the stuff. Put it in a cookie however, you’ll have me baking these everyday! I am definitely trying these as soon as possible! Great post!
Thanks Kamran!
You sir, are a brilliant man. Adding bacon to cookies, the greatest invention since the wheel!
This is so interesting… I’d never think to put bacon in a cookie, and can’t come up with how it would taste… will have to try it…
I know it sounds a bit weird but the bacon really does go well with the cookie! If you’re nervous, you can just make the cookie recipe which is fantastic by itself and add a couple of pieces of bacon to a few cookies to try.
These look fabulous! I am sure my kids will love them. I have to laugh – I am a Penzey’s Double Strength Vanillaholic as well. I don’t drink it, but it goes quickly.
and the floury fingerprints…well, we may be twins, separated at birth.
Anyway, thanks for sharing this, I can’t wait to try it now.
Isn’t it amazing stuff Sarah? Luckily, my Dad was back up in Milwaukee and he stopped by and picked some more up for me.
Thanks for the great recipe…though they were received with some skepticism, a coworker claimed they were “the best cookies he has ever had”…I am fairly certain I am bacon’s biggest fan and these are definitely a keeper!
I’m so glad you liked them Karen! I’m a pretty big fan of bacon myself!
Susannah – ovens are notorious for either cooking hotter or colder than the temperature dial says it is. Your oven might run a little warm. If you try them again, cook a couple as a test run and cook them for 10 minutes and see how they turn out. And yes – putting the baking sheet on a wire rack helps the sheet to cool down quicker. The cookies should be crispy around the sides but still have some softness in the middle. I hope that helps!
I wanted you to know that I made this yesterday and I think they were the best cookies I’ve ever had in my life. My entire family couldn’t quit eating them! Thanks so much for posting.
Kelly – thank you! I’m so glad you liked them!
AMAZING cookies. My boyfriend and I just made a batch and ohmygoodness they are delicious. I LOVE the way my house smells right now. Brown butter + bacon + brown sugar? My idea of heaven. Thank you for the recipe!
Kiley – I’m so glad you all enjoyed them. It doesn’t get much better than brown butter & bacon, does it?
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I grew up eating peanut butter and bacon sandwiches (sooooo good!) so the idea of putting bacon into ccc has me so excited i’m ready to get up and bake them right now! *it’s 2 am btw* lol ~Thank you so much for sharing your recipe and your instructions were delightful!!
I have never had one but I could see why they would be fantastic. I’d like to experiment more with peanut butter and bacon. Let me know how the cookies turned out!
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I made the cookies with your recipe last night for v-day! Huge success! 10 mins was the perfect time with my oven, any longer and the bottoms were too cooked/crispy. We had them with vanilla ice cream which paired well with the bacon!!!
Liza – I’m so glad you liked them!
I made these with my boyfriend the other night and they were impeccable! We’re still eating them and blowing our diets!! I posted about the process (with a couple pics) and what the foodie boyfriend thought on my blog, Let The Real World Begin. I linked to the post with my name above.
Just made these and oh-my-goodness are (WERE) they fantastic!!! I am going to blog about this they are so good… and I have to make another batch because they didn’t make it all the places they needed too- they were so good! Thank you so much for sharing your wonderful talents!
Beth – I’m so glad you liked them! Chocolate & bacon, it’s hard to go wrong with them.
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I made these tonight and they are AMAZING! I don’t care how “in” hot dogs are, bacon will always have my heart. Thank you!!!!
For the love of God and all that is yumalicious in the world… bacon is NOT a dying ingredient….and as long as I find recipes as great as this one with which to use it, there is NO chance of it departing the food world any time soon!
In my attempt to make these in a quick manner, I grabbed the first source of chocolate that I could find, which was my 2nd addiction (bacon being the first)… NUTELLA.
Now imagine your CCC’s with little pillows of Nutella nestled inside instead of chunks of chocolate. In case you wonder if it was Heaven on Earth, take my word for it…
Thank you SO much for the inspiration and bacon love!!!
Becca – that sounds amazing! I’ll have to try the nutella in them.
My sister has always said that the only things she would need to survive is coffee, half-n-half for her coffee and bread and bacon for bacon sandwiches. Funny how her birthday is tomorrow and she emailed me this recipe, isn’t it? Looks like my house will be smelling like browned butter, bacon and chocolate tomorrow….not that it’s a bad thing!
(FYI: This recipe reminded me of a recipe I found off of a potato chip bag years ago. A typical ccc recipe but with added crushed potato chips. I nice added crunch, saltiness and texture that one wouldn’t expect. I couldn’t help but wonder…..bacon AND potato chips…..Hmmmmmm?)
Joyce, if you don’t try inventing a bacon, potato chip & chocolate chip cookie very soon, I will be very disappointed in you!
Bacon and chocolate! An inspired combination – possibly the best cookies EVER!!!
Thanks Paul! I feel like you really can’t go wrong with bacon & chocolate.
Two weeks ago I experienced my first cold glass of Cruze farm Milk and was pretty certain I was drinking the milk served on Mount Olympus! And with cookies, why Vahalla doesn’t have such fare. I can’t wait to try making these cookies and having a few with Cruze Farm milk this weekend…you are a southern blessing for posting this! xoxoxox
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OMG!
missharlequin posted this, and I swear i thought this was a joke!! It really has BACON IN IT!!!!!!
holy moly!
I made these tonight and they were scrumptious. I needed to make 12 pieces of Oscar Mayer center-cut bacon and it still didn’t net me a cup of chopped pieces but it was more than enough. I also added some chopped walnuts. The texture was superb.
I’m so glad you liked them Erin!
This is the best blog recipe I have ever read! I have sent it to all my friends.
Wonderful work.
Hello. I think I love you. OMG…if this doesn’t kill me I don’t know what will. Whatever…I’m making them anyway!!
Wow, you stole my heart with your delicious alliterations. I will go wherever there is browned butter, bacon and cookies. I am SO gonna make these.
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Sinful and wonderful all at the same time.
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my german grandma used to make spice cookies using 1 cup of bacon drippings instead of butter/shortening. yummy.
Just made these and they are super fantastic! I did make one substitution, though. I used just one teaspoon of the Penzey’s Double Strength Vanilla and also put one teaspoon of Maker’s Mark bourbon. I mean, what could be better than brown butter, bacon, bourbon, chocolate chip cookies, right? I’m not sure if it made that much of a difference since vanilla and bourbon are similar, but that’s okay. I’m covered in cookie crumbs and quite comfortable with that fact.
Holy crap on a cracker, that looks delicious. I can’t wait to try it!
Awesome recipe! My readers loved it very very much. Stoney eaters love bacon chocolate chip cookies.
Um, why did I have to find this, ugggh. Must make, yesterday.
I really want to thank you for posting this recipe! As soon as I saw it yesterday, I canvased my cupboard for all of the ingredients and “low & behold” had them all! So, I made these cookies and they are so amazing! A bite of bacon in every one. The brown butter makes the cookie so “nutty & caramelized” in flavor! I had to freeze most of them to keep them out of my hands to mouth! Great recipe and again, thanks for sharing!
Sincerely,
Sheryl
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These are great cookies! I just made these and blogged about it. Iwanted to let you know that I gave you a nod over on my blog. Thanks for the recipe!
Holy cow! How have I never had these? Thanks for sharing!
These cookies = heaven for my boyfriend!! All his favorite things!
These sound amazing. I have made bacon brownies and they are incredible. I generally use maple bacon and substitute some of the butter for (filtered) bacon grease, and on the most recent batch, right out of the oven I topped it with some smoked sea salt. Truly an experience. I have to try these cookies for Mighty Fest.
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I made these for my boyfriend. and I think it is safe to say bacon is the key to a man’s heart, but add in brown butter and chocolate and he’s not going anywhere!! We both adored them!!
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Your instructions and commentary and pictures tickled me pink. Your writing style is as delicious as the tiny piece of bacon you made me dip in the pre-flour-mixture-gold and eat. I’m swooning and my cookies haven’t even made it out of the oven yet. Thank you.
We get our new stove tonight…I will be making these this weekend!
I thought I was the only one that does those things while cooking..Making things fall on the floor, just to get to eat them, making deformed cookies and putting them in the place for rejected cookies( my mouth). And bacon is my favorite food group!!!! Thank u sooooo much!!!!
Oh. My. Goodness. These were so good. I saw these on Pinterest and was all, what?! I made them an hour ago and cannot stop talking about them to anyone who will listen. I already took a plate to my neighbor and we both posted your recipe on facebook. My husband ran some over to his bacon loving coworkers and they are now dead with smiles on their faces. Thank you so much for sharing such a great recipe!!
my family has waited almost a year for me to make these cookies, since I told them I was going to make them for Christmas. well today was the day! they are now my family’s all time fave cookie! I did add some white choco chunks to the batter when mixing. oh pure delight! the brown butter gives such a unique flavor!
I’m now making several more batches, as hubby wants to give some of these as gifts….. thank you so VERY much for the recipe! wonderful wonderful!
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Great recipe. I made about 25 cookies and they are DELICIOUS! I’ve been selling them at a bake sale and as soon as I use the words “Bacon” and “Chocolate” together, people become very intrigued…
My daughter sent me the link to this cookie recipe yesterday. This morning I had to make a batch. My oven runs at whatever temp. it wants to
and my first batch burnt.
I lowered the temp. and baked for 9 minutes. Beautiful outcome and oh honey, these are the bestest cookies I ever ate. I’m splitting them with my daughter and the rest will go to the office, cause I would eat them all.
Thanks again for a wonderful”tutorial” for this recipe, you just cracked me up.
I’m so glad you liked them Shirley! I’ve got an oven that gets kind of cranky too and it’s a pain.
Wow..homemade choc. chip cookies re-invented ..amazing ty for sharing!
Thanks Diana!
My friend had bacon choc chip cookies at a restaurant here in Chicago. She was raving to me about them and I thought they would be a great treat for my husbands birthday. I knew I could make them myself though, so I looked up some recipes online.
I’m so glad I decided to follow yours! The brown butter aspect really intrigued me. I am going to make my cookies that way all the time from now on! It adds such a great flavor. So glad I found your site.
Thanks Jen! I think the brown butter is what really makes them.
I love the way you talk about food, I thought I was the only one that took off my dogs hair and kept eating. I just made this recipe I’m excited to eat it. My clothes are covered with flour (as well as the rest of my kitchen) and I did dip my bacon in the goopy mix. LOVED IT. I am going to reply to this after I bake them. I always put my batter in the fridge when making cookies before I bake them so they don’t come out flat.
I can’t wait…
Mary, my kitchen always looks like a flour bomb went off in it when I bake. Let me know if you like them!
These cookies look amazing! I have to make them.
Thanks Jennifer!
just tried this recipe for superbowl sunday – turned out AWESOME! thank you so much
I’m so glad you enjoyed them!
My friend is providing a kitchen for me to use to bake cookies. I baked some last night (white choc macadamia nut, so good) and they turned out great. But for an epic cookie baking date, it has to have bacon. So necessary. Definitely using this recipe.
Nia – let me know if you like them!
my adult son and I just made these and paired them with a 2004 Rocky Creek Cab…..a match made in heaven! love the brown butter and bacon and the smell is divinely decadent! pls share this with the BeBetsy.com readers!
Thanks Denise! I love wine suggestions for cookies!
These cookies were amazing! Just thought I would thank you for the recipe. I sent most of the batch camping(had to keep a few for myself)with my husband, and they were a hit for his whole group of friends.
I’m so glad you liked them Kelsey!
I am so, so, SO in love with these that I have rearranged today just so I can cook bacon and cookies and then marry the two in a perfect union of love and tasty deliciousness! One of my favorite recipes is from the “Everything Tastes Better With Bacon” cookbook for peanut butter bacon cookies; this DEFINITELY needs to be added to the repertoire, especially with the annual Baconalia coming up…Thank you so much for sharing!
Let me know how they turn out for you!
These are, and I do not say this lightly, the Best! Cookies! EVER!!!!! I love them so much I would wear them as a hat. There’s so much depth of flavor, so many textures and nuances…I live with two diabetics who are both going to have to change their last name to Onefoot after they decimated most of the entire cookie batch. I have hidden the rest so I can snack upon them at my leisure, which basically means making Cookie Monster look dainty.
Also, having looked through your website I started marking things and then realized I just want to make EVERYTHING on there. My fiance is a chef and having shown him your site he loves it so much I’m a little relieved you’re already married
Thanks for sharing such deliciousness with the world, and in such hilarious ways. I’ve laughed out loud repeatedly at things you say. You definitely made my day!
I thought I had replied to you but I was wrong. I love this comment so much I want to wear it like a hat.
i made these yesterday and took them to work to share with co-workers, what a hit! they were fantastic!! i don’t think i’ll make a normal chocolate chip cookie again. thanks so much
Meghan – I’m so glad you liked them! The brown butter really makes them work.
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I couldn’t believe when I came across this recipe. Not only did it combine my absolute favorite CCC recipe from Cooks Illustrated, but it adds my oh-so-favorite food/ingrediant/guilty pleasure…bacon! I was planning on combining the two in an experiment of my own, when voila, i found your awesome and HILARIOUS site! thank you thank you.
oh, they came out fantastic btw!
Danielle – I’m so glad you liked them! Isn’t that Cooks Illustrated Recipe amazing? I keep trying others but I always come back to it.
I made these tonight and they were superb! I made one little adjustment. I made my cookies quite large, so there weren’t as many to accidently eat in one sitting.
I’m so glad you liked them! You’re a girl after my own heart. I also employ this tactic with wine – “But I’ve only had one (GIANT) glass!”
These look amazing and I will be giving them a try.
Because they have bacon, should you store the baked cookies in the fridge or is out on the counter okay?
Mark – sorry I’m so late in responding. To be honest, I’ve never had any leftover. Personally, I wouldn’t have a problem keeping them out overnight (as long as the kitchen wasn’t super warm) but after that, I’d probably put them in the fridge.
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OK, I am starting to feel a bit like a stalker, but only because you mentioned these cookies and now I can’t get the thought of these cookies out of my head. You are pretty much daring me to make these cookies. Now I just need to go get some bacon out of the freezer and get it cooked up without the hubby and kids eating it all before I can try these.
I am totally daring you. Triple dog dare. It’s also my favorite chocolate chip cookie recipe without the bacon.
I’m back!
made this again for the holiday season, as it was a ‘must have’ cookie according to my family & friends. was requested for gifts as well! you are pure genius! thanks so much for sharing it with all of us!
Happy New Year!
I’m so glad they all liked it! I’d love to claim the entire recipe as my own but it was just adapted a bit. Happy New Year to you as well!
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