Bailey’s Chocolate Mint Chip Cookies…*
I have a confession. I made these cookies exactly 67 days ago, and I am finally getting around to sharing them with you. Although mint chocolate happens to be my second favorite combination, next to peanut butter chocolate obviously, these cookies were made for the sole purpose of St. Patty’s Day Celebrations.

When I discovered Andes Crème De Menthe Baking Chips at my grocery store, I about freaked out and grabbed all of the bags. After realizing I probably shouldn’t spend my entire paycheck on baking chips, I only purchased two—one for the cookies, and one for, well, me J

These cookies are intense. The batter is thick. The flavor is prominent. The texture is crumbly. The result? Chocolate mint madness. Prepare  yourselves, you’re about to fall in love.
The Ingredients…*
Recipe adapted from: Tasty Kitchen
1 cup Unsalted Butter, at room temperature
½ cups Granulated Sugar
½ cups Brown Sugar
2 whole Eggs
1 teaspoon Vanilla Extract
2 cups All-purpose Flour
2-¼ cups Whole Wheat Pastry Flour
¼ cups Unsweetened Cocoa Powder
1-½ teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoons Salt
½ cups Bailey's Irish Cream
1 cup Milk Chocolate Chips
2 cups Andes Crème De Menthe Baking Chips, plus more for dipping (*optional*)
The Instructions…*
(1) Preheat oven to 350° F. Line 2 baking sheets with parchment paper.
(2) In a large bowl, cream butter, granulated sugar and brown sugar until light and fluffy. Beat in eggs and vanilla. Set aside.
(3) In a separate bowl, combine the flours, unsweetened cocoa, baking powder, baking soda and salt.
(4) Add flour mixture to creamed mixture alternately with Bailey’s Irish Cream. 
Fold in  Chocolate Chips and Andes Baking Chips.
(5) Take 1 level teaspoon of the dough, roll into a ball, place on baking sheet and flatten with your fingers.
(6) Bake for 8-10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.
(*) If you have leftover chocolate chips, toss them in a microwave safe bowl, heat in intervals of 30 seconds, stirring in between, until all morsels are melted, and dip cookies in for an extra chocolatey taste :)
5 Minute Pita Chips…* 
It has been 81 days since my last blog post and I am astonished at how much my life has changed since February 23. Not only did I take on a completely new overwhelming, yet extremely rewarding job, but I moved into my dream condo downtown Chicago in the heart of ‘the loop.’ 

I’m happy to say I’m finally beginning to feel settled into both, and with a little spare time on my hands, I’m BACK IN BUSINESS! Wahooo! Time for a celebration, and by that I mean, a fresh batch of chocolate chip cookies! :)
As most of you can relate, moving out of an old apartment (house or condo) and into a new one is very expensive and completely time consuming. Without any time or money on my side, my diet consisted of mini marshmallows, frozen meals, chocolate chips, pb&j, and the occasional splurge of fresh pita bread and hummus.

There were several times when I paced back and forth in the grocery store debating the items in my cart—99% of the time, these things went back on the shelf because I couldn’t justify stuffed chicken breasts, salted pita chips, and fresh squeezed orange juice over paint, packaging tape, and pillows.

It wasn’t long before I started to get creative in my cramped and empty kitchen. With a few spices on hand, a drizzle of olive oil, and a few slices of pita bread, I crafted homemade pita chips in less than 5 minutes. And to be completely honest, they taste better than the $5.99 16oz. bag of Stacy’s; but I’ll let you be the judge of that. Enjoy! 
The Ingredients…*
1 package pita bread (I used Kronos Honey Wheat)
2 tablespoons olive oil
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon sea salt

The Instructions…* 
(1) Preheat oven to 400° F; Line cookie sheet with tin foil and spray lightly with cooking spray
(2) Cut each pita into 8 triangles or ‘wedges

(3) Arrange wedges on baking sheet, and brush with oil
(4) Sprinkle with garlic powder, pepper, garlic salt, and a dash of sea salt for texture
(5) Bake 8 to 12 minutes, or until toasted and golden, rotating pan halfway through 
(!!) Watch carefully for they burn easily
Serve immediately, or store in Ziploc bag for up to 2 days.
Dip 'em in hummus, tabouleh, or peanut butter...or just enjoy alone!

little shortcake...*