INGREDIENTS

For Shredded Chicken

• Boneless Skinless Chicken Breasts (I used about 1 1/2 lbs)
• ¼ cup chicken broth
• 1 medium onion, cut into chunks
• 4 cloves of garlic, smashed
• 1 teaspoon Penzeys Cumin
• 1 teaspoon Penzeys smoked Paprika
• 1 teaspoon Penzeys Mexican Oregano
• salt
• freshly cracked pepper

 For Sauce

• one 15 oz can tomato sauce
• ¼ cup barbeque sauce
• 4 tablespoons brown sugar

8 Tortillas

Shredded Cheese

INSTRUCTIONS

Cut your onions in chunks and throw them in the crockpot. Smash your garlic and add them in with the onions. Place the chicken on top of the onions and season with salt & freshly cracked pepper. (You’ll add the seasonings later)  Let the chicken cook on low for about 6 – 8 hours or until it’s cooked all the way through and starting to fall apart.

Ready to hang out in the crock pot

Once the chicken is done, separate the onions & garlic from the chicken, keeping the chicken and the broth in the crock pot. If you want to use the onions and garlic in the filling, by all means go ahead.  I don’t use it.

Chicken & Broth; ready to shred!

Shred the chicken. Add the cumin, smoked paprika, oregano and any other seasonings you desire to your shredded chicken. Mix it up and let it cook on low for another hour so.

Seasoned!

From this point you can either refrigerate the chicken and use it another day (which is what I did) or you can use the chicken right then and there to make your enchiladas (I’ve done this before too). It worked very well to make the chicken over the weekend when I had a bit more time and then use it in the middle of the week for dinner.

When you are ready to start assembling the Enchiladas go ahead and preheat your oven to 400 degrees. Spray a 13 x 9 baking dish with cooking spray.

In a small sauce pan, add your tomato sauce, barbeque sauce and brown sugar. Let that come to a boil and then let it simmer on low.

Take one tortilla and place a little bit cheese on it. I had some slices of mild cheddar that I needed to use up so I placed a half of a slice on my tortilla. Normally I just throw some shredded cheese on there. Top the cheese with some shredded chicken. You don’t want to use too much or it will all fall out! Top the chicken with a little bit of the sauce.

Fold the tortilla and place it in the baking dish. I usually use a little bit of sauce to help hold the tortilla together. If you have issues with them staying closed you can always use a toothpick, but I find that the sauce helps. Repeat this with the other seven tortillas. Top with the sauce.

Cover the baking dish with foil and bake in the oven for 20 minutes. Remove the foil and top with shredded cheese.

Pop it back in the oven for about 5 minutes until the cheese melts.

Serve with your favorite kind of rice!

Related posts:

1. Sunny’s Easy Chicken Pot Pie
2. Slow Cooker Honey Sesame Chicken
3. 5 Ingredient Friday: Paige’s Crockpot Chicken

{Adapted from this recipe}

 INGREDIENTS

• 1 (15-ounce) can tomato sauce
• 1 tablespoon Penzeys chili powder
• 1 tablespoon Penzeys smoked paprika
• 3 tablespoons light brown sugar
• 2 teaspoons Penzeys ground coriander
• 1 teaspoon Penzeys ground cumin
• 1 (3-pound) pork shoulder (or butt), trimmed of excess fat
• Kosher salt and freshly cracked black pepper
• 3 cloves garlic, minced or grated
• 1 large yellow onion, cut into chunks

• 2-3 tablespoons brown sugar (optional)
• 1 tablespoon balsamic vinegar
• 1 teaspoon soy sauce
• 1 tablespoon tomato paste
• slurry made of corn starch & water (1 teaspoon corn starch + 3 tablespoons cold water) 
• Tortillas
• Cheese
• Pineapple
• Scallion Rice
• Broccoli Slaw

INSTRUCTIONS

Combine the tomato sauce, chili powder, smoked paprika, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly.

Look at this beauty

Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again.

It’s all ready to hang out in the slow cooker!

Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. I highly recommend letting this pork cook all day in the slow cooker. I know that it says you can cook it on high for 4-6 hours, but I definitely recommend letting it go for at least 12 hours (if possible) on low. You want this pork to really start falling apart.

Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat.

Strain out the onions and skim any excess fat off of the sauce remaining in the slow cooker. If you have a Multi-Cooker like me, this next step is super easy. If not, you can transfer the sauce to a small saucepan and do it that way. Switch your Multi-Cooker to the “Sear” mode. This will get that sauce all bubbly. Add the 2-3 tablespoons of brown sugar (this is optional – if you like a slightly sweet sauce go ahead and add it in), balsamic vinegar, soy sauce, and tomato paste to the slow cooker. Whisk it together and then once it comes to a boil go ahead and add in your slurry. This should thicken it up very nicely.

Add the shredded pork back into the slow cooker and mix it with the sauce. You can store the pork in its sauce for 3 to 4 days.

Shredded and ready for the tacos!

Assemble the Shredded Pork in the warmed tortillas and top with your desired components.

MY THOUGHTS

We really enjoyed these tacos! When Mr. Curly Fry heard what we were having for dinner I don’t think he was looking forward to it all that much. But when he took his first bite, he fell in love. He put the shredded pork, cheese, rice and pineapple in his taco. I decided to go for the shredded pork, pineapple and broccoli slaw in mine. The pineapple sent this taco out of the ballpark. Seriously. The sweetness of the pineapple went so well with all of the other flavors. It was definitely a winner.

Related posts:

1. Maple Brined Pork Cutlets with Honeyed Mission Figs
2. Slow Cooker Honey Sesame Chicken
3. Souper Bowl Sunday – Week 4

I have to say that I wasn’t really all that impressed with the choices of flavors. I thought for “…the best little cupcakes in Vegas!” that they didn’t have enough of a selection. Now, we went on a Monday evening, so maybe they sold out of a lot of flavors? I don’t know. Maybe I should give them the benefit of the doubt? So I guess I wasn’t too bummed to only try two flavors since there really weren’t all that many that I wanted to try.

I’m a huge fan of Peanut Butter…so that’s up first.

Chocolate Peanut Butter Cup™
Rich chocolate cake topped with a fluffy peanut butter frosting
and sprinkled with peanuts and mini chocolate kisses

Well where do I start? I was really looking forward to this one and I have to say I was let down. The cake wasn’t moist at all. It had a bit of chocolate flavor but it wasn’t as rich as I was hoping for. It pretty much became a crumbled mess, and I’m definitely not a fan of that. The Peanut Butter frosting was anything but fluffy. It was actually quite hard.  It almost tasted like a cream cheese peanut butter frosting to me… you know cream cheese frostings kind of firm up a bit? I also didn’t think there was quite enough peanut butter in there, but that was the least of my concerns.The biggest disappointment though was that it wasn’t fluffy. Who likes a hard icing? Definitely not me. So I have to say this was a let down.

Chocolate Passion™
Our rich chocolate buttercream frosting paired with
our moist vanilla cake or decadent chocolate cake

My friend picked out this flavor. I was just kind of “eh” on trying it because it’s so basic, but it actually turned out to be better than the Chocolate Peanut Butter Cup one. The soft, vanilla cake was definitely moister than the chocolate cupcake that we had already tried, and it had a much better consistency. The chocolate buttercream wasn’t bad – it tasted more along the lines of the frosting in a jar than true buttercream. It was kind of thick and heavy if you know what I mean. So I really can’t complain about that. It just wasn’t light and fluffy like I was anticipating.

So overall I would have to say that I wouldn’t run back to The Cupcakery for cupcakes on my next trip to Vegas. I’d rather go to Serendipity 3 for a Frrrozen Oreo Hot Chocolate or Jean-Phillippe Patisserie in the Bellagio for some Gelato or other desserts.

Monte Carlo Resort and Casino
3770 Las Vegas Blvd, South
Las Vegas, NV 89109
(702) 730-7777

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1. Viva Las Vegas!
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3. Philly Cupcake

Can’t really complain about this view at dinner…

While drinking this at The Sugar Factory…

Stopped in the Bellagio to check out Jean Phillippe Chocolates

All of these desserts looked amazing

I couldn’t leave without trying the Gelato. I got Cappuccino and Oreo (on the bottom)

And you better bet I ate it all

Although I wanted to stick my tongue under the Chocolate Falls

A delicious drink from Trevi in the Caesars Forum Shops

We loved breakfast at Mon Ami Gabi in Paris. Too bad it wasn’t the real Paris.

But the BEST brunch in Vegas is Bouchon. I’m still thinking about it.

This was the best Cheese Danish I’ve ever had in my life.

I’m still dreaming about it. Seriously.

The main part of my breakfast was good too. Lots o’ bacon.

We went to Serendipity 3 for Brunch.

But really only so I could get one of these…

Frrrozen Oreo Hot Chocolate

And it was amazing.

BUT – I didn’t appreciate that the waitress asked me if I wanted Marshmallows (and proceeded to tell me that it’s so much better with them) – and didn’t tell me they cost extra. Seriously lady? At least be up front about it. I wouldn’t mind spending the extra money if I was told about it first, ya know? But for me to find out when I get the bill? That’s shady.

This drink from Wolfgang Puck Cafe in MGM was amazing.

I had that after we went on a Scoot Car Tour of Red Rock Canyon.

We rode around in these…

And we got to see some beautiful sites

Seriously…how beautiful is that?

I highly recommend trying this out. The two leaders were awesome. And we had so much fun!

And driving around in those little cars was so much fun! Can you believe they go like 60 mph?

It was hot that day, but with the breeze in that little car it didn’t feel that hot.

Which is a good thing.

Because it got HOT there.

So we spent a lot of time here:

And the drinks were refreshing

Even at Happy Hour!

You can’t beat $5 Sangria

And we went to Holstein’s at the Cosmopolitan so I could have this:

And let me tell you – I LOVED IT! I’m going to recreate it at home.

It was so good.

I could’ve had one every single day.

Even Freddy Kruger was out!

We got to see Kevin James & Ray Romano. They were funny.

I love Kevin James. The King of Queens is our favorite show!

What are your favorite things to do in Vegas? Any favorite restaurants?

No related posts.

Last year it was Cheese. This year it’s Sandwiches. You just can’t go wrong. I had an opportunity to go to the event last year and it was so much fun! The creations that people come up with are amazing, and you get to taste them all and vote! As an added bonus you even get some Brooklyn Brewery Beer!

Sixteen cities. Four hundred amateur chefs. Only ONE national champion. On the heels of a successful 5-city tour in 2011, The Food Experiments, the nation’s leading cook-off organization, is back with a 16-city National Tour sponsored by Brooklyn Brewery. The sixth stop on the tour is The Philadelphia Sandwich Experiment on May 6th, 2012 at the Underground Arts Theater from noon – 3pm.

Since its inception, almost every single Food Experiments competition has been met with a sold out crowd, including last year’s event in Philadelphia. This year’s judges consist of a high profile line-up including Emilio Mignucci of Di Bruno bros. Winners will be competing for Cookware, Bakeware, Knives, Cash and culinary glory. Sponsors include Brooklyn Brewery, Le Creuset, Anolon, Microplane and Wusthof knives.

The Experiment will have around 25 local amateur chefs who have prepared a unique creation incorporating the food theme, sandwiches. Dishes will range from the savory to the sweet, from the Club Sandwich to Grilled Cheese to the Ice Cream Sandwich and every possible experiment in between! Remember, there is always room for a little experimentation and one last bite. As long as there’s some kind of layers to it, it can represent. You may never look at Sandwiches the same.

Samples will be served to the 350 food enthusiasts in attendance as well as celebrity judges, and everyone will have an opportunity to choose which “cheftestant” will gain bragging rights. That is, until the National Championship on December 16. The winner from each city’s Experiment will be flown in to Brooklyn courtesy of Brooklyn Brewery to compete with the best of the best to become The Food Experiments’ 2012 reigning champion. Victory has never tasted so good!

WHAT: The Philadelphia Sandwich Experiment
WHEN: Sunday, May 6th, 2012
TIME: Noon – 3pm
WHERE: Underground Arts at Wolf Building, 1200 Callowhill St., Philadelphia, PA 19108
JUDGES: Emilio Mignucci of Di Bruno bros
COMPETE: Click here to sign up or compete!
TICKETS: $12 – includes tasting samples and a Brooklyn Brewery beer. A portion of the proceeds will go towards charities that promote sustainability and local culinary education for disadvantaged children and teens.

Click here to purchase tickets!

ABOUT THE FOOD EXPERIMENTS

Nick Suarez and Theo Peck, New York City’s “cook-off royalty”, created The Food Experiments in 2009. The Experiments are a series of cooking competitions that challenge amateur chefs to create around 300 samples of a dish featuring an “experimental” ingredient or theme. Eight sold-out Experiments have taken place in Brooklyn involving beer, cheese, chocolate, tacos, brunch, Brooklyn roots, holiday and booze themes. Brooklyn Brewery sponsored their first national tour in 2011 featuring Experiments in Austin, New Orleans, Boston, Philadelphia and Washington, DC.

For further information, click here.

Related posts:

1. The Philly Cheese Experiment
2. GIVEAWAY: 2 Tickets to the 2011 Philadelphia Food & Wine Festival!
3. Speakeasy at the Philadelphia Wine School

I felt like making some doughnuts in my doughnut pan and I had a box of funfetti cake mix open from when I made the awesome Cake Batter Pudding. And I knew that I couldn’t possibly have been the first person to come up with this idea, so I did a little bit of Googling! Stephanie Cooks had a pretty good recipe that look super simple. So I figured I’d give it a try.

[Adapted from Stephanie Cooks ~ I made a few changes]

INGREDIENTS

• 1 cup all purpose flour
• 2/3 cup yellow cake mix
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 eggs, beaten
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons rainbow sprinkles
• non-stick cooking spray

INSTRUCTIONS

For the the vanilla glaze I just used 1/2 cup powdered sugar + 1 teaspoon vanilla + 2 tablespoons milk.

For the chocolate glaze I used 1/2 cup powdered sugar + 1 tablespoon of cocoa + dash of vanilla + 2 tablespoons milk.

Doesn’t that look amazing?

And you can eat them plain if you want. But make sure you eat them before they fall over!

Enjoy!

Related posts:

1. Cake Batter Pudding
2. Cake Batter Cookie Sandwich
3. Oreo Pudding Poke Cake

Philabundance, the Delaware Valley’s largest hunger relief organization, is throwing the second annual Cupcake Smash at The Piazza at Schmidts on Saturday, April 28th from 1- 5pm. This year, Philabundance and PYT are joining forces with The Piazza to raise money for our neighbors in need of food in the Delaware Valley. Professional and amateur bakers alike will vie for the tastiest PYT themed cupcake to be deemed #1 by celebrity judges and the “People’s Choice”. Advance tickets are on sale now for $20 and can be purchased here.  There will also be tickets on sale at the door for $25.

This year, Cupcake Smash will be held in the middle of The Piazza and Tony Luke Jr. of Tony Luke’s will emcee the event. Celebrity judges include Tony Luke Jr., Drew Lazor, editor of Meal Ticket for Philadelphia City Paper, Wendy Rollins, Radio Host on Radio 104.5, Tommy Up of PYT, and Michael Klein, editor of Philly.com/Food. Judges will vote on the best cupcake for the amateur category and professional category, while attendees will vote for the “People’s Choice”. The winning cupcakes will be featured on PYT’s menu through May.

DJ Jay Yo will be on the ones and twos while complimentary beverages will be provided by Pabst Blue Ribbon, FUZE, St-Germain Liqueur and Bare Foot Wine and Bubbly. Root 222 Crew will be doing a live painting onsite and attendees will have an opportunity to grab something to eat from a number of outdoor vendors like Mompops, who will be donating 50 percent of proceeds back to Philabundance.

Tickets to last year’s Cupcake Smash sold out before the event and raised $3,400 for Philabundance helping them provide 6,800 meals to people in need. The goal for the second annual Cupcake Smash is to raise enough money to provide 10,000 meals for people in need.

Sponsors include The Piazza at Schmidts, Pabst Blue Ribbon, FUZE, Philadelphia Chocolate Tours, Radio 104.5, St-Germain Liqueur, Mompops and Barefoot Wine and Bubbly.

For more information, please call 215-339-0900 or visit www.philabundance.org.

So here’s the rundown:

WHEN?
Saturday April 28, 2012
1pm – 5pm

WHERE?
PYT
In the Piazza at Schmidt’s
1050 N. Hancock St.
Philadelphia, PA 19123

TICKETS
$20 in advance
$25 at the door
ALL AGES are welcome to attend
*Must be 21 and older to drink, ID’s will be checked
100% of the proceeds will go to Philabundance (this is AWESOME!!)

CLICK HERE TO BUY TICKETS!

About Philabundance

Philabundance reduces hunger and food insecurity in the Delaware Valley by providing food access to people in need in partnership with organizations and individuals. Philabundance provides a full plate of services through direct service programs and a network of close to 500 member agencies in 9 counties. Philabundance serves approximately 65,000 people per week at a cost of 50 cents per meal. There are more than 900,000 people in the Delaware Valley who are at risk for chronic hunger and malnutrition. In 2011, Philabundance distributed 21 million pounds of food. For more information about Philabundance, visit www.philabundance.org or call 215-339-0900. Visit us on Facebook, Facebook.com/Philabundance and follow us on Twitter, Twitter.com/Philabundance. If you or someone you know is in need of food assistance, please call Philabundance’s Food Help Line, 800-319-Food (3663).

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Wild Berkshire Pork Chop ~ maple brined, honeyed-mission figs, melted gorgonzola, seared brussel sprouts

Now at the restaurant they were awesome and let me substitute mashed potatoes for the brussel sprouts. Because who wants veggies when you can have a starch?

This dish was so amazing that I wanted to try to make something like it at home. Now I knew I wasn’t going to be able to replicate it perfectly, but I was hoping to get somewhat close. Now Mr. Curly Fry doesn’t like Gorgonzola cheese, so I just didn’t incorporate that into the dish.

[Inspired by the Wild Berkshire Pork Chop from Twenty Manning]

INGREDIENTS

• 1 pork tenderloin, trimmed of fat
• 1/2 cup maple syrup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar (packed)
• 2 teaspoons salt
• 2 cups hot water
• olive oil
• 1 container of black mission figs
• 1/3 cup of honey
• 1/4 cup water
• 2 tablespoons champagne vinegar
• salt & pepper

INSTRUCTIONS

To make the brine: Stir the hot water and 1 teaspoon salt together until the salt is dissolved. Add in the maple syrup, apple cider vinegar,  brown sugar and stir.  Let it cool in the refrigerator while you trim and slice your pork.

Take your pork tenderloin and slice it into 1/2 inch pieces. Lay a piece of wax paper down and place a few pieces of pork on it. Cover it with another piece of wax paper. With a mallet, pound the pork into thin cutlets. Repeat until you’ve gone through them all. Place the pork in a Ziploc bag.

Once your brine has cooled off, add it to your Ziploc bag.  Let the pork sit in the brine in the refrigerator for or at least 4 hours. You can keep it in there overnight, if desired.

Take the pork out of the refrigerator. Put the pork in a colander drain the brine. Blot the pork dry with a paper towel and place on a plate. Season with freshly cracked pepper.

Meanwhile, wash the figs under cool water and then gently wipe dry using a paper towel or kitchen towel.  Remove the stems and slice in half; set aside.

In a large skillet heat a teaspoon of olive oil on medium heat. Once the pan is hot, place the pork cutlets in (seasoned side down) and season the other side with salt and pepper. Let them cook about 3 minutes and flip. Since they are thin they won’t take that long to cook. Once they are browned on both sides, transfer them to a paper towel lined plate.

Add the champagne vinegar to the pan pick up the brown bits from the bottom with a spatula. Add in the honey and the 1/4 cup of water and whisk it together. Season with salt and pepper. Add in the black mission figs and let them caramelize a bit. Make sure you move everything around in the pan a bit so they don’t burn. Let it reduce down and bit and then transfer the black mission figs and sauce into a bowl.

I decided to just spoon the sauce over top of the pork since it’s a sweet sauce. I usually like to transfer the pork back into the sauce but I didn’t want to do that this time. Place some pork on your plate and spoon some figs and the sauce on top. Serve with a side of mashed potatoes and some fresh cooked broccoli!

Related posts:

1. Roasted Chicken, Potato Medley and Maple Gravy

[Skinnytaste Grilled Garlic Dijon Herb Salmon recipe is here]

INGREDIENTS

• 4 garlic cloves
• 1 tsp dried Penzeys  Herbs de Provence
• 1 tsp champagne vinegar
• 1 tsp olive oil
• 2 tbsp Dijon mustard
• olive oil spray
• 3 (3 oz) wild salmon steaks (if frozen, thaw first)
• salt and fresh ground pepper to taste
• 4 lemon wedges for serving

INSTRUCTIONS

Mash garlic with the herbs, vinegar, oil, and Dijon mustard until it becomes a paste. Set aside.

Season salmon with a pinch of salt and fresh pepper.

Heat a grill or grill pan over high heat until hot. Spray the pan lightly with oil and reduce the heat to medium-low. Place the salmon on the hot grill pan and cook without moving for 5 minutes.

Turn and cook the other side for an additional 3-4 minutes spooning on half of the garlic herb mustard sauce.

Turn and cook 1 more minute spooning the other side of the fish with remaining sauce. Turn once again and let the fish finish cooking about one more minute. Note: the fish should have a total cooking time of about 9-10 minutes per inch. If your fish is thinner, reduce the total cooking time.

Transfer the fillets to plates and serve with fresh lemon wedges.

I have to say that this was pretty good! It was nice to have something different than usual. I get tired of having the same stuff over and over. So this was a welcomed change. I think the next time I’d use regular salmon fillets, but I did enjoy trying the salmon steaks. I just wasn’t too fond of the bones, but I guess you’ll run into those no matter what. The Garlic Dijon Herb Sauce/Paste was very good! I was expecting it to be a little stronger than it was, so that was good. I’d definitely try this sauce with some other types of fish as well. This is a must try – it’s a nice, light dish that is healthy for you!

Related posts:

1. Baked Pretzel Coated Chicken Strips with Honey Dijon Sauce
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Fast forward to yesterday. I saw something on Philly.com about this new Insomnia Cookies store that opened up in Center City. I was intrigued. So I looked up the location and what do you know?! They are located not even a full block from my office. Uh oh. This could get dangerous! So I knew that I’d have to make a pit stop on my way home from work to pick up some cookies. How could I not? As I was walking down the street I could literally start to smell the cookies. So I followed the scent of freshly baked chocolate chip cookies and I ended up in their store!

They not only have cookies & milk, but ice cream too! Who’s in for some vanilla ice cream between two S’mores cookies?! ME! And they are open late…and they deliver!! The Dairy Queen near my apartment closes at 7pm. Huh? Really? I mean, who gets a craving for ice cream at 6pm? Don’t get me wrong, I can eat ice cream any time of day. But at 6pm we haven’t even eaten dinner at that point. So it’ll be nice to have somewhere to go to get ice cream at 11pm when I decide that I need to have some. Oh! And the cookies are kept warm so it’s like so each one you order seems like it just came out of the oven! How awesome is that? I’m a sucker for warm cookies.

So since this was my first time there, I only got three cookies. I know, I said only. We normally like to do it big here and try a bunch! But this time I decided to get one of each flavor of the Deluxe (large) cookies that they offer: Triple Chocolate Chunk, S’mores Deluxe and Chocolate Peanut Butter Cup.

First up – Mr. Curly Fry’s favorite standby cookie – The Triple Chocolate Chunk:

As you can see, this cookies is packed full of chocolate chunks. When they said triple chocolate chunk they weren’t lying! The chocolate is nice and gooey and the cookie is soft. I don’t know about you but I do not like hard chocolate chip cookies. Mine have to be soft and chewy. Even better if they are gooey!

Next up – one of my favorites – Chocolate Peanut Butter Cup:

I took one bite of this cookie and I swore I died and went to Cookie Heaven. It’s a peanut butter cookie with peanut butter chips and peanut butter cups in it. As you can see they don’t skimp on the peanut butter cups at all. It’s the worst thing ever when you get a cookie and it’s only…cookie! I want a lot of what’s supposed to be in it!  This cookie was nice and soft and it had the perfect amount of peanut butter. I loved the flavor the peanut butter chips gave it and the chocolate peanut butter cups just melted in your mouth.

Last but certainly not least – The S’mores Deluxe:

So we went over the his (triple chocolate chunk) and the hers (chocolate peanut butter cup) cookies, now it’s time for theirs! I knew the S’mores Deluxe would be a cookie that we’d both like.  I loved the chocolate cookie – it was a nice and rich cocoa flavor. The marshmallows made it sticky and gooey. I kind of missed the graham cracker part of the S’mores, but the cookie was so good that I didn’t mind. It had chunks of chocolate in it that melted when it hit your tongue. The cookie was soft and it was easy to break pieces off.

So needless to say this is a place that we will definitely visit again. I’m actually kind of scared to work so close to the store, because it’ll be way too easy to stop in to pick up a cookie (or five). At first I thought the price tag ($2.50 for deluxe, $1.25 for regular) was a bit steep, but after tasting these cookies they are definitely worth it. I want to go in and try the rest of the flavors of cookies that they offer. They have a bunch of other flavors (in the smaller cookie size) that we didn’t try yet. I think that will have to go on this weekend’s agenda!

Philadelphia / Center City
108 South 16th Street
(215) 563-7426

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