I love summer and all, but there’s one thing that I cannot stand: ants! Summer always brings around ants, especially here in Southern California. We were pretty lucky with our last apartment. They came once through the patio door. Nothing a little cinnamon trail couldn’t fix.
At our current place, however, they’re coming out of every crack imaginable! There should be some disclosure about that when you rent a place. Beware: ants errrrrywhere when the temperature rises!
We’ve tried every home remedy, but we finally resulted to Terro liquid ant baits. It’s the most entertaining thing ever. I spent 30 minutes just watching the ants go into the trap, suck their little brains away, and then go back to the opening they came from. Maybe I just need a more entertaining life.
I’m crossing my fingers that the traps work. At least they haven’t invaded the kitchen yet! That’s where all the good stuff is.
The worst three insects/bugs on my list would definitely be ants, flies, and mosquitoes. Who needs them, anyways?
These cookies are more cake like than the cookies I prefer. The malted flavor underlies the buttery dough. No one could guess what the secret ingredient was, but they all did taste something a little different from a normal chocolate chip cookie. Recipe from Cookies and Cups.
Ingredients
- 2½ cups flour
- ½ cup malted milk powder
- 1 tsp baking powder
- 1¼ tsp kosher salt
- 2 tsp cornstarch
- 1 cup butter, melted
- 1½ cups light brown sugar
- 2 eggs
- 1 Tbsp vanilla
- 2 cups chocolate chips
Directions
- Cream together the butter and brown sugar. Add in the eggs and vanilla.
- Gradually stir in the flour, malted milk powder, baking powder, salt, and cornstarch until just combined.
- Fold in chocolate chips.
- Refrigerate dough for at least two hours.
- Preheat oven to 350°
- Line baking sheet with Silpat sheet.
- Roll dough into balls and bake for 11-12 minutes.
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