I am excited to share this recipe with you today! I didn’t think it was possible to make a cookie in the microwave and have it actually have the texture of a real cookie, but it’s possible!

I came across a recipe for chocolate chip cookie in a mug. You know how much I love my mug recipes. I didn’t have too high hopes. I had tried other cookie in a mug recipes before, but they never satisfied my cravings for a real cookie. But I decided to try it out, and I was surprised when a solid cookie popped out.

Not a cakey cookie or a slightly-denser-than-cake-so-we’ll-call-it-a-cookie type of cookie. But a genuine cookie. With crunch and all.

This weekend we did some San Diego beer crawling with friends in honor of San Diego Beer Week. We wanted to have enough food in our stomachs to be able to handle all the beer, so we headed to Hash House.

We don’t visit Hash House much, but we like to take friends who are visiting.

Corned beef, mozzarella cheese, broccoli scramble

This was DH’s choice. I loved how colorful it was. It was accompanied with a healthy serving of crispy potatoes and the trademark biscuit with a sprig of rosemary stuck in the middle.

Andy’s Chicken and Waffles

My friend Limer35 ordered this one, one of the more famous dishes of Hash House. The waffles used to be piled in a high tower, but I guess they’ve changed the display. He seemed to really enjoy the chicken.

Last year I attempted to make pumpkin soft pretzels, but they didn’t work out very well. After I posted about it, I had an epiphany of how to make them better. I never got around trying my idea last year, so I waited until now.

Pumpkin has a pretty subtle flavor, especially if you use it in baked goods. So rather than trying to make a pure pumpkin pretzel, I decided to add some cinnamon in the dough and also coat it with cinnamon sugar. Yes the pumpkin flavor is still light, but mixed with the cinnamon, it has a nice Fall taste.