Food I Eat

I just tried this recipe, and it was so good that I needed to post about it right away. I found it at Feasting on Fruit, and it's their recipe for Cookie Dough Protein Bars . I wanted to add it here for reference, but also to add a few notes. Instead of using a baking pan to make bars, I firmly stuffed the mix into a 24 mini muffin tin. When you add the chocolate after, you're just filling up the cup. Plus, it makes it a lot easier to portion control and freeze. I also added less chocolate. Honestly, the chocolate that goes into the main mix is plenty, but who can argue against more chocolate? I used semi-sweet chocolate, which is sweet enough for me, but bitter enough for my dark chocolate-loving husband. That's it! You should make it!

This recipe is originally from the Toronto Star, published by Mary McGrath, who was apparently "The Star Home Economist". I wish I had that title. Anyway. The recipe title was, "Willis Davidson's Fruitcake". My grandmother cut it out to keep, gave it to my mother, and my mother added her own hand-written modifications: Every Christmas, my maternal grandmother, and then my mother, would pull the tinfoil- and cheesecloth-wrapped loaves from the fridge to slice up for everyone to enjoy. It's all very gauzy and Dickensian, but in all honesty, this fruitcake is amazing. Since it's the only one I grew up eating, I never really understood the whole "use the fruitcake as a doorstop!" trope. Then one year, I bought some grocery store fruitcake. I saw that it had icing, which I thought was weird, but hey, fruitcake, right? Wrong. It was dry. There was peel in it. It tasted like damp newspaper wrapped around old apples. No wonder it needed icin...

I love burritos, because I am a person with a tongue. They're kind of intimidating to make, just because they involve so many disparate cooked ingredients. Seeing as I am lazy, I decided to cook a huge batch of burritos. Such a huge batch, in fact, that after making two dozen burritos for the freezer, and giving my family of five dinner, I still had enough for another five or six burritos. It was burritomania. Fortunately the kids liked it enough to ask for burrito bowls in their lunches the next day! There were seven main parts to my burrito. Why not more? Because when you make freezer burritos, they have to be fairly dry. That means no sour cream, no guacamole (it doesn't freeze well anyway), and not much salsa. That's okay, though! You can always add those after the fact. Throw your burrito into your lunch bag, toss in a few single servings of guacamole, salsa, and sour cream, and you're off! I really did want to focus on reliably freezing. You can try addin...