Every once in a while, our office “Macgyver,” Eric will trek it to the back of the office, slyly peek around my desk, roll back on his heels (hands in pocket, acting totally casual) and coyly mention, “Soooo, you haven’t uh, been baking much lately, huh? Whhhat’s up with that?”
The guilt will overwhelm me and I’ll make a pit stop at Jewel for some ingredients before embarking on a bake-fest in an attempt to satisfy my sweet-toothed coworkers. Truth is… 99% of the reason I bake is so that I can indulge and then get rid of the remainder at the office the next day so I don’t suffer from a mid-20’s heart-attack.
However, I’ll blame last week’s contribution on Eric.
One of my favorite treats to nibble on is Puppy Chow. I told the office, “it’s like popcorn, but better.” I will warn you, the calorie/fat content in this “popcorn substitution” mocks that of the movie-theater kind, even with the melted butter topping! Eat in moderation…
CLICK HERE for the recipe.
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