Pixelated Crumb

Last week I shared my favorite  vegetarian game day food, the roasted vegetable enchiladas. It’s packed with smokey, roasted veggies and is utterly delicious. But if you’re looking for something a little on the  guilty pleasure side, well, you’ve come to the right place.

I was vegetarian for a while, so I don’t think I had ever had buffalo chicken wings until after I had graduated from college. My first job was in the heart of Georgetown, and I was young and had so few responsibilities. My friends and I used to to trek over to McFaddins for beer after work and it was there that I had my first wing. Someone else had ordered them and I took one red, sticky wing with some skepticism, and then instantly fell in love. I began to crave their super spicy wings. I was crushed when our new hangout spot slowly gravitated back towards Georgetown, to Mr. Smith’s. Sure, it was more convenient and more laid back, but they just didn’t have the wings!

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Is football getting in the way of your New Year’s resolution to eat healthier? Well lament no more, because these enchiladas are  absolutely deeeelicious and they are loaded with healthy veggies.

Joseph first made these enchiladas for me a year and half ago after one of my knee surgeries and afterwards I only vaguely remembered some yummy thing with sweet potatoes. When he made it again and I wasn’t hopped up on painkillers, I begged him to make it again and again and again. I adore roasted veggies and am especially in love with sweet potatoes and poblano chilies together. If you’re not familiar with poblanos, they’re the mild peppers typically used to make chilis rellenos.

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It’s no secret that I love mint and I’m also a huge fan of a perfectly buttery chocolate chip cookie, so it’s no surprise that I love these chocolate chip peppermint M&M cookies. I didn’t even know that M&M made peppermint candies until I saw this recipe posted on Two Peas and Their Pod. I tried to resist the urge, but there was just no way that I could not go out and find the peppermint M&Ms and make these cookies.

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Who doesn’t love nutella? I mean really, is there anyone out there that doesn’t love this rich hazelnut and chocolate spread? Hazelnuts and chocolate make for a perfect combo and that’s no exception in this drool-worthy cookie from America’s Test Kitchen.

I love baking with hazelnuts, but I have to be honest – I am less fond of going through the process of removing the skins. It’s not that roasting them and cleaning them off with kitchen towels is that hard, it’s that the perfectionist in me comes out and I get frustrated when I can’t remove every bit of skin. That’s why I was so thrilled to get these roasted unsalted hazelnuts from Oh Nuts that have all of the skin completely removed! It saves a whole step and I can completely get behind that, especially in the busy holiday cookie time of year!

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