Chex Brittle

December 27th, 2011

I love snacks. Although when I’m alone, I tend to take the casual nature of snacks too far by putting zero effort into eating them like an adult or a lady.  Unfortunately for my boyfriend Patrick, I’m comfortable enough to expose him to that.  He somehow still likes me despite the loud eating, the trails of popcorn kernels from the kitchen to the living room, and chip crumbs embedded in my sweaters and my hair.  ”You’re a monster.” he says.  But since we’ve been dating, I’ve become more attentive to my snacking to avoid getting made fun of for being gross. He’s the Henry Higgins to my Eliza Doolittle…of eating chips.

Chex brittle may be the perfect snack.  I found this recipe on the Chex website and it has several positives: cheap, easy to make, low calorie, gluten-free, and is both salty and sweet. Awesome!


8 cups of Rice Chex
1 cup salted peanuts
1 14 oz can of sweetened condensed milk (not evaporated)
1 tsp vanilla
SPRINKLES! yayyyyy! (flailing muppet arms)


1. Preheat oven 300 F.  Spray two cookie sheets with cooking spray (spray WELL- this mix can get pretty sticky.)

2. In a large bowl mix ingredients until evenly coated.

3. Spread single layer on each pan

4. Bake for 20-22 minutes, stirring every 5 minutes (otherwise half of mix is soggy and other half is burnt)

5. Spread on wax paper to cool. Store in airtight container

My friends Jenny and Julie hosted a cookie party on Tuesday.  I think there’s supposed to be more to a cookie party (games? awards?) than drinking wine and eating each other’s cookies and saying “oh this cookie is GOOD… I’m gonna try this one now… this cookie is good too!!  COOKIES!” but that’s literally what we did. It was an great party! We never wandered from the fundamental purpose of a cookie party: getting drunk and eating cookies.

I made the above cookies right before the party and I think I have a new favorite cookie to make.  They’re oatmeal cookies with apple bits and a maple sugar glaze.  I realize that sounds more like a fall cookie but I don’t really care.   Seasonal rules are lame. Although, nixing white jeans in winter might be a legitimate one. Shut it down.

The Cookie


  1. 1 and 1/4 cup brown sugar
  2. 2 sticks butter
  3. 2 extra large eggs
  4. 1/4 cup ripe mashed banana
  5. 1 tsp vanilla
  6. 1 and 1/2 cups flour
  7. 1 tsp cinnamon
  8. 1 tsp baking soda
  9. 1/2 tsp salt
  10. 3 cups rolled oats
  11. 1 cup of apple bits, either finely minced or chunks (requires two apples)


  1. Preheat oven to 350 degrees.
  2. In mixer on low speed, cream together vanilla, eggs, banana, sugar and 2 sticks room temp. butter. Add flour, baking soda, cinnamon, and salt at a medium speed until well blended. Then, mix in oats and apples using a large spoon or spatula. Stir until evenly blended.
  3. Place batter in freezer for 15 minutes or fridge for one hour.  Scoop batter onto parchment lined cookie sheet and bake for 8-12 minutes.

The Glaze


  1. 2 tbsp butter
  2. 1/4 cup PURE maple syrup (I used organic)
  3. 1 cup powder sugar


Melt 2 tbsp butter and PURE maple syrup over medium low heat until fully incorporated. Remove from heat and add 1 cup powder sugar. Pour 1-2 tbsp of glaze over each cookie.

Here is the cookie party spread:

Left to right: dark chocolate truffles, Oreo white chocolate bark, chewy chocolate cookies w powdered sugar, and apple maple cookies

Not pictured: Hershey’s kiss peanut butter drops and chocolate caramel turtle cookies

Thanks Jenny and Julie!!

As much as I love the heavy foods of this season, it’s nice to take a break from the starchy, sleepy, mouth-breathing inducing goodness and look to the sea.


2 Filets (roughly 3/4 lb)
1 tbsp butter melted
2 tbsp fresh lemon juice
Parmesan or romano cheese, shredded
Sweet peppers, diced


1. Preheat oven to 375 degrees and spray baking sheet with cooking spray

2. Place tilapia on a baking sheet or pan. Pour lemon juice then drizzle butter over the filets. Sprinkle desired amount of parmesean over each filet (I used about 2-3 tbsp total). Then sprinkle sweet peppers.  Mine looked like this:

I split the two filets into four smaller strips

3.  Bake for 25 minutes. Test by splitting one with a fork. If it is white and flakes when pulled apart, it’s done.

I didn’t get a chance to take a picture of the finished fish, which is a shame as it was very pretty.

Watch and watch again: