So, the other day I was shopping for ingredients to make my own laundry soap (see how to do it on the Sugar Pie Farmhouse blog – the soap is awesome). As I was searching all over the store for what I needed, I happened to see these natural Sea Veggies snacks. They were expensive but sounded interesting, so I thought, “Why not?”
This is what they look like:
I’m trying to eat more healthfully. These are full of vitamins and all sorts of wonderful things! You get 12 of these little sheets of snack in the bag, and all of them together are only 35 calories! Hooray!
This is what I looked like after I ate 3 little sheets:
Image from www.grumpycats.com
Blargh. It tastes like you got a mouthful of ocean by accident when you didn’t want to. And so does the aftertaste, that won’t go away even after half a cup of coffee. Not nice at all. I’m sorry, people who make Sea Veggies. I’m sure you have the best of intentions and all the vitamins and nutrients are super good for me. If you made them taste like nothing at all, I would seriously gobble them up because the texture is nice and light and crunchy, so you’ve got that going for you. And I suppose they might go well with sushi for those who like that sort of thing. But no…no thank you.
I FINALLY have a chocolate chip cookie recipe that bakes properly in my obviously-factory-second oven!! The recipe is called “Best Big, Fat, Chewy Chocolate Chip Cookie” and you can find it here, if you like. I decided to look online because frankly, I couldn’t remember which of the 37 recipes I had tried had failed before. My son expressed great interest in chocolate chip cookies when I announced I was going to bake snickerdoodles.
Here is a photo of one of the actual cookies I made:
This is the first time since we have lived in this house that I have been able to make a chocolate chip cookie with the proper texture. I’m not sure what’s wrong with the oven. Usually the cookies are too puffy, or they spread out and end up wafer-thin and crunchy. Melted butter is used for this recipe instead of just softened butter, which may be the secret. Also, the whole batch came out the same instead of the usual way: first cookies out of the oven = nice; last cookies out of the oven = huh?!
I didn’t make the cookies as big as the recipe suggested (1/4 cup of dough for each cookie) because I didn’t read the recipe carefully at first. Obviously, though they turned out well a larger-size cookie (or any dessert) is always preferable, and they would have been bigger and fatter and chewier if I had used more dough per cookie.
The cookies are Yummy. But, they do give me heartburn a little…I’m sure it’s just from all the sugar and butter and stuff, and nothing serious. I recommend this recipe!