Home Sweet Home

Saying goodbye to Dublin was quite the bittersweet farewell. On one hand, I already miss my hilarious coworkers. I miss my crowded, albeit incredibly peaceful, morning commute to work on the bustling city bus. I miss the delicious cafe right around the corner from my office that was frequented far too often than I would ever care to disclose. And finally, I miss the astonishingly friendly people who really made this the most unforgettable summer of my life.

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On the other hand, I am so happy to be back home. I missed my family and my puppies. I felt such joy being reunited with all my clothes that didn’t make the 1 suitcase cutoff that I was actually a bit embarrassed. I missed sweet tea and warm weather and leaving the house without a rain jacket. Oh, and my oven and fully stocked kitchen – I missed those, too.

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No matter where in the world I am, I love Puppy Chow.

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I snacked on a Ziploc baggie full of the sweet treat on the plane ride from Atlanta to Dublin. In the absence of an oven, puppy chow was the first dessert I whipped up in my Irish apartment. Although I could not find Chex cereal…or chocolate chips…or “normal” peanut butter, for that matter – I did my best to make it work.

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Therefore, it seemed fitting that this should be the first recipe to make upon my return to the States. But this is special Puppy Chow. Nothing says America like Oreos, right?

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Cookies ‘n Cream Puppy Chow

Source: Sally’s Baking Addiction

Yields: 6 cups

Ingredients:

1 cup semi-sweet chocolate chips

1 cup white chocolate chips

2 teaspoons shortening

8 Oreo cookies, broken into a fine crumb using a food processor or blender

1 1/2 cups powdered sugar

6 cups Rice Chex cereal

Method:

1. In a large Ziploc bag, add 1/2 of the Oreo crumb mixture and 3/4 cup of the powdered sugar. Add the remaining Oreo crumb mixture and remaining 3/4 cup of powdered sugar to a second large Ziploc bag. Set aside.

2. Add white chocolate chips and 1 teaspoon shortening to a large microwave safe bowl. Microwave in 30 second intervals until fully melted (mine took one minute and 30 seconds).

3. Add 3 cups of the cereal directly to the melted chocolate. Toss gently to guarantee all pieces are covered in chocolate. Pour chocolate-covered cereal into one of the prepared Ziploc bags. Seal and shake vigorously for a few seconds until the cereal is covered in the sugar and cookie mixture. Empty contents of bag onto a cookie sheet covered in parchment paper.

4. Add semi-sweet chocolate chips and 1 teaspoon shortening to another large microwave safe bowl. Melt in the microwave in 30 second intervals.

5. Repeat step 3 with the melted semi-sweet chocolate. Pour chocolate-covered cereal into the second Ziploc bag. Shake and empty contents onto the same parchment-lined cookie sheet.

6. Combine all of the cereal together. Serve and enjoy! Leftovers can be kept in an airtight container.

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Happy Baking!

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