Now before you close this window, I must tell you that my mother's tuna quiche was really quite good, even if it was made with the amazing ingredient quoted in the title of her cookbook. A friend raised by a Parisian baker once agreed to taste it, and although she would not allow that it was worthy of the name "quiche", she did concede that it was quite delicious.
But here's the thing about my mother: since the recipe said tuna and scallions, tuna and scallions it was. Every. Single. Time. No ham, no mushrooms, no broccoli. No cheddar cheese, only swiss. No crustless quiche. Because the recipe said so.
In this regard, my mother and I have little in common; I love to mix it up. If I really like a dish, I might make it 5 or 6 times a year, but even then, I usually change up the recipe depending on how I feel and what I have on hand. Looking through my cupboards last night, I was not pleased with the amount of half-consumed snack food I found, so I decided to throw it all into chocolate chip cookie batter. Here is what I added to a 1/2 recipe of New York Times Chocolate Chip Cookies:
3/4 cup of "Wholesome Medly" trailmix of uncertain vintage
1 peanut butter and dark chocolate Kind bar, crumbled
12 stale marshmallows, cut in fourths
5 oz. chopped belgian white chocolate
Might I add that I finished each of these unloved ingredients? With my son away at school, finishing snack food is a win.
Just kidding about the olives. Please don't add the olives.
As you can see, the cookies turned out pretty well. The marshmallows browned and puffed up in some cases, but the they tasted delicious!
If you'd like to try mixing up your chocolate chip cookies, here's the New York Times chocolate chip cookie recipe. And if you're willing to share, I'd love to hear what you added...as long as it's not olives...or tuna.
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