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Over the weekend, Minneapolis received about a foot of snow in less than 24 hours. I woke up, saw the snowflakes, and immediately wanted to spend the day stuffing my face with food. This winter has been seriously brutal to my waistline. And my inner thighs. And the back of my arms. And my hips. Whatever.
Against my vanity and better judgement, I decided to make cookies. I was inspired by a recipe for gluten-free chocolate chip cookies that I saw in the most recent Penzeys Spices catalog that uses eggs and peanut butter for the cookie base, no grains at all! I knew had to try an adapted version of that recipe. Conveniently, my local co-op just started stocking duck eggs again and I had bought a couple cartons on Thursday, and I had all the other ingredients I would need. Cookie project, ACTIVATE!