Eat It


It’s a cookie. It’s a pie. It’s a Whoppers filled, chocolate chip stuffed, malted milk flavored slice of heaven. And it can be all yours in under 30 minutes.

First off, a cookie in pie form is so much tastier than a regular cookie. Because the ingredients are condensed into one deliciously thick layer, the center is melt-in-your-mouth soft while the outer edge holds just a hint of crunch. The cookie is baked in a glass pie pan, and easily sliceable, but those are the only similarities to an actual pie.

You can stuff your cookie pie with whatever candy combo makes your heart sing, but the mix of Whoppers, chocolate chips, and malted milk is where. it’s. at. Yep, you read that right – malted milk, my not-so-secret-ingredient. The addition of it enhances the Whoppers flavor and also creates an unexpected creamy taste, similar to a malted milkshake. Chunks of Whoppers were mixed throughout the dough and placed on top so there are extra crunch and chocolate malt flavor in each bite. And did I mention these triangular pieces of perfection take only 30 minutes from start to finish? Just imagine, hunks of gooey, chocolate malty goodness could be making their way to your face in just half an hour.

Best preheat that oven NOW.

What it took for 1 Whoppers Chocolate Chip Cookie Pie:
25 Whoppers halved
2 tablespoons malted milk
1/2 cup semi-sweet chocolate chips
1 tablespoon vanilla extract
1 stick unsalted butter, melted
1 egg
1/2 teaspoon salt
1 1/3 cup all-purpose flour
3/4 cup brown sugar
1/4 cup granulated sugar

Preheat your oven to 350 degrees. Spray a 9-inch pie dish (I recommend glass) with cooking spray.
Melt butter in the microwave until it becomes liquid. Whisk together with egg, sugars, and vanilla until smooth. Add the salt, flour and malted milk. Then combine the chocolate chips and Whoppers, setting aside 12-15 Whoppers to add to the top. Spoon dough into the pie pan, smooth dough with a spatula, then add Whoppers on top (pushing them down into the dough). Bake for 20 minutes, or until a tester comes out clean.

Creamy Coconut Mojito

It’s officially warm enough for patio drinking so I’m celebrating with a tropical frosty cocktail. And this Creamy Coconut Mojito tastes like summertime in a glass.

The inspiration for this drink spawned from a recent happy hour at El Patròn where I had my first ever coconut mojito. Maybe it was the preceding mango habanero margarita or the platter of mouthwatering fish tacos, but drinking this cool cocktail felt like I was having my own island getaway. Bringing the frosted glass to my face brought back a scent memory from an old scratch-and-sniff sticker I had as a kid. The sticker was suntan oil-scented and it smelled identical to a coconut mojito. Oh, memories. 

Anyway, days after drinking this suntan-oil-scratch-and-sniff-sticker-scented-island-getaway-tasting drink I couldn’t get it out my head. Recreation was necessary. So this is how I spent a good chunk of my weekend – hunting down fresh mint, limes (we’re having a lime shortage, by the way) and coconut milk.

What it took for 2 Creamy Coconut Mojitos:
2 limes (1 juiced, 1 for garnish)
3/4 cup canned coconut milk
1/2 cup coconut rum
6 fresh mint leaves torn in pieces
2 tbsp. simple syrup (2 tbsp. water, 2 tbsp. sugar heated in a saucepan until sugar is dissolved)
1/4 cup club soda

Put the mint, lime juice and simple syrup in a glass and muddle to release the flavor from the mint. Combine the remaining ingredients and shake with ice. I served mine in a classic Ball Jar.