I followed the potato chip recipe pretty exactly except for the salt and the pecans. i used 1 tsp regular salt instead of the coarse salt because i don't know what she meant by coarse salt since i have about three different kinds of it and the tollhouse recipe just uses 1 tsp regular. Also i omitted the pecans because eating pecans usually makes my gums feel like i've been chewing shards of glass (except for trader joes sweet and spicy pecans. i seem to be able to handle those just fine, of all the healthy nut products available i can only ingest the worst, oil-fried ones.) and because the pecans i had on hand apparently were "best by" april 2011, and i only noticed because when i pulled them out of the pantry i thought to myself, "these pecans smell like they have been expired for a year." You're welcome, party guests, for catching that. I think they taste great sans pecans at any rate, though i limited myself to only one since potato chips also have a way of feeling like a cheese grater to my gums. This is probably not a recipe i'd make for myself as you can see and i am pretty sure the only reason i chose it was for the novelty.
the expired nuts, as proof
They came out crunchy, chewy, sweet, and salty just like martha said they would. and they were potato-y.
I made these golden graham smores bars, and a gluten-freer was meant to attend so i made a dark chocolate honey nut chex version as well. I am not used to making rice krispie treats with corn syrup in the recipe but i am no expert in cereal bar making so i figured it was probably for the chocolate's sake. Or maybe it helped keep the marshmallow gooey? For the honey nut chex ones i subbed some honey for the corn syrup but i couldn't tell by taste, maybe i would have noticed better with milk chocolate.
The eggs are just there because that is where i keep them.
This is the dark chocolate one. I got a real arm workout trying to stir everything up. I think the corn syrup made it extra tough to combine.
honey nut chex ones. i think they were missing something extra oomphy, like peanut butter maybe.
My red, white, and blue bars come out muffiny because of all the fruit moisture despite using a cookie recipe. The first batch i made last year i am pretty sure i used fresh raspberries and blueberries and hand stirred them but because of the less than stellar selection of raspberries at sprouts this year i decided just to go with frozen. However, i also used the mega mixer and not realizing the brute strength of it turned my bars into purpley mush in the few seconds i stepped away from it. But i still liked them and that is really what matters most since i am the one usually stuck with leftovers that i end up eating for every meal until it is all gone. And i have done exactly that today because of my current crippled situation, it was pretty much the only thing within reach.
a picture of my pinterest trollfeet, pre party. It is probably just the way i am holding my foot but i think living in flipflops has permanently made my toes space that way.