The majority of my coworkers and I have packed up and relocated to Chicago for a week long conference. I've been spending endless hours in dark rooms, watching powerpoint presentations and listening to scientists talk about their research. There is a lot of biology, a little bit of chemistry and a whole lot of note-taking! Let me tell you, my brain is fried!
Luckily we've been able to enjoy the evenings away from the conference and in the great city of Chicago. I've spent a lot of time here in the past, with going to grad school in Madison, Wisconsin, a mere two hours up the I-90. It's been great being back in the city. I've actually gotten to do a few things that I never had the chance to in the past.
I saw the bean...
I had some deep-dish pizza...
I took a walk through Millenium park...
|Yay! Tulips! You all know how I love tulips|
And I saw the new Trump building...
|This building wasn't anywhere near finished last time I was in Chicago!|
One Year Ago: Sponge Cupcakes with Chocolate Swiss Meringue Frosting and Tortellini Soup
Peanut Butter and Chocolate Granola Bar Cookies
A Wilde Original
These cookies were made as a result of a little brainstorming with boyfriend. He said he wanted a cookie that was like those chocolate and peanut butter chewy granola bars. I tried to make it happen. We were both happy with the results. The cookies are soft and warm right out of the oven, but they harden up a little and are just like a chewy granola bar. After a few days though they get really hard, eat them within a few days of making them!
6 tbsp butter
1/4 cup brown sugar
1/2 cup golden syrup (or maple syrup)
2 1/4 cups rolled oats
1/2 cup all-purpose flour
1/2 tsp salt
1 cup graham cracker crumbs
1 cup mixed chocolate and peanut butter chips
Preheat oven to 350 and line two baking sheets with parchment paper or silpats.
In a small saucepan, heat butter, brown sugar and syrup until butter is melted and sugar dissolves.
In a large bowl, mix oats, flour, salt and graham cracker crumbs. Pour butter mixture over the oats and stir with a wooden spoon. Once all of the oats are wet with the butter mixture, add chocolate and peanut butter chips. Stir to combine. If the mixture isn't sticking together, add a few more tablespoons of syrup.
Scoop out 1 tbsp of the mixture and press into a ball with your hands. Place on the baking sheet and flatten a little with your palm. Bake for 10 minutes. Remove from the oven and place on a wire cooling rack. Cookies will seem still squishy, but will harden up upon cooling.