Wilde in Chicago

Hello from the sunny Midwest!  Today I'm coming to you from my hotel room in downtown Chicago, sending you some tasty cookies rather than dinner.  Why am I in the windy city this fine Tuesday morning?  I'm off on my first official business trip!

The majority of my coworkers and I have packed up and relocated to Chicago for a week long conference.  I've been spending endless hours in dark rooms, watching powerpoint presentations and listening to scientists talk about their research.  There is a lot of biology, a little bit of chemistry and a whole lot of note-taking!  Let me tell you, my brain is fried!

 Luckily we've been able to enjoy the evenings away from the conference and in the great city of Chicago.  I've spent a lot of time here in the past, with going to grad school in Madison, Wisconsin, a mere two hours up the I-90.  It's been great being back in the city.  I've actually gotten to do a few things that I never had the chance to in the past.

I saw the bean...

I had some deep-dish pizza...

I took a walk through Millenium park...

Yay!  Tulips!  You all know how I love tulips

And I saw the new Trump building...



This building wasn't anywhere near finished last time I was in Chicago!

It's been an exhausting few days, and I've got another day before the conference is over.  I think that I'll sleep very well on my way back to New York City tomorrow night!



One Year Ago: Sponge Cupcakes with Chocolate Swiss Meringue Frosting and Tortellini Soup

Peanut Butter and Chocolate Granola Bar Cookies

A Wilde Original

These cookies were made as a result of a little brainstorming with boyfriend.  He said he wanted a cookie that was like those chocolate and peanut butter chewy granola bars.  I tried to make it happen.  We were both happy with the results.  The cookies are soft and warm right out of the oven, but they harden up a little and are just like a chewy granola bar.  After a few days though they get really hard, eat them within a few days of making them!

6 tbsp butter
1/4 cup brown sugar
1/2 cup golden syrup (or maple syrup)
2 1/4 cups rolled oats
1/2 cup all-purpose flour
1/2 tsp salt
1 cup graham cracker crumbs
1 cup mixed chocolate and peanut butter chips

Preheat oven to 350 and line two baking sheets with parchment paper or silpats.

In a small saucepan, heat butter, brown sugar and syrup until butter is melted and sugar dissolves.

In a large bowl, mix oats, flour, salt and graham cracker crumbs.  Pour butter mixture over the oats and stir with a wooden spoon.  Once all of the oats are wet with the butter mixture, add chocolate and peanut butter chips.  Stir to combine.  If the mixture isn't sticking together, add a few more tablespoons of syrup.

Scoop out 1 tbsp of the mixture and press into a ball with your hands.  Place on the baking sheet and flatten a little with your palm.  Bake for 10 minutes.  Remove from the oven and place on a wire cooling rack.  Cookies will seem still squishy, but will harden up upon cooling.