Hey, guys!
Two things:
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
Ingredients Instructions
http://www.kailleyskitchen.com/2015/03/17/ritz-cracker-puppy-chow-ganache-cookies/
Michelle @ The Complete Savorist says
These are delightful! I would love some right now, feeling all sorts of snackish. Enjoy your trip, following on IG now.
Kailley @ Kailley's Kitchen says
Thanks so much, Michelle!
Arman @ thebigmansworld says
Pretty much just got diabetes of the eyes after seeing this!
Des @ Life's Ambrosia says
I could probably eat the entire batch of these by myself. Holy yum!
Kailley @ Kailley's Kitchen says
It’s been a struggle to not do the same myself! Thanks, Des!
Lauren says
Is there a reason why you wouldn’t make an actual ganache for this? (Traditionally, ganache is made of just good whipping cream and bitter- or semi-sweet chocolate, for those not familiar with this preparation.) Would the traditional method be too thick or something for these cookies?
Kailley @ Kailley's Kitchen says
Lauren, You are more than welcome to make traditional ganache for this recipe if you want! I created this based on what was readily available in my pantry, and it tastes delicious as is, so I felt no need to resort to traditional methods =)
Lauren says
I was wondering about that! I was hoping it wasn’t because the traditional method yielded a chocolate that wouldn’t set right. I think I’ll try this method first, and then see – I’d rather experiment after I have a freezer full of cookies!
Thanks!
Kailley @ Kailley's Kitchen says
Agreed! If you experiment with traditional ganache, let me know how it works!
pc501 says
I’ve made these for yearss but without the powdered sugar. My grown sons used to call them home-made peanut butter cups. We made them as Christmas gifts but the boys ate more than we gave away. Love the idea of powdered sugar in the rare instance some made it to the freezer they would tend to stick together if out for more than a few minutes. Glad I found your recipe!
Kristen says
What an incredible idea! These look so good. (Love your portfolio!)