1. I FINALLY have a portfolio website (completely separate from my blog) that showcases all my best food writing and photography work! Please check it out at KailleyLindman.com and let me know what you think!
2. Just a heads up: Recipe posts will be sporadic for the next couple weeks. I’m getting ready to go on vacation (I’m Big Sky, Montana-bound!), which means I’ll be away from my kitchen and will have limited access to my computer. So, my apologies in advance! If you haven’t done so already, be sure to follow me on Instagram for the scoop on where I’m eating and what I’m doing on my trip.
Things always get a bit hectic pre-vacation; as a full-time freelance writer and photographer, I don’t have the luxury of paid time off. And honestly, that doesn’t really bother me. It just means that, in order to not have to work while I’m traveling, I have to front-load whatever stories will be due while I’m away. It’s stressful, no doubt, but it also makes me feel like I’ve truly earned a break!
So, despite the chaos this week, I wanted to put together something easy, fun, and totally fool-proof to share with you before I leave. I came across these puppy chow cookies from Half Baked Harvest a few months ago and went bananas; they’re SO easy, and taste like a delicious childhood memory come to life.
Instead of simply dipping the cookies in melted chocolate, I decided to make an ultra-indulgent, 5-minute ganache coating. Sure, it adds a couple more ingredients and a couple more minutes to the process, but it’s worth it, I promise!
TIP: These cookies are best served cold! I like to keep them in the freezer until I’m ready to serve them. Or, if you’re feeling adventurous, crumble them on top of ice cream and call it a Puppy Chow sundae!
Ritz Cracker Puppy Chow Ganache Cookies
*Recipe adapted from Half Baked Harvest