“Little Erin” as CK likes to refer to my pouty, adolescent, pigtailed self had quite a few interesting snacking habits.  When I was a kid I liked to make sneaky things that I wasn’t supposed to be eating.  Especially if I could utilize the microwave in the process.  Some of my more famous concoctions included taking 8 Ritz crackers, folding 2 Kraft Singles into quarters, placing a piece of cheese on each cracker and then topping them with a green olive.  I’d finish this “delectable” snack off with 30 seconds in the microwave.   I proudly referred to this processed cheese invention as an hors d’œuvre.

Another favorite after school “treat” involved placing spoonfuls of peanut butter and Nestle’s Quik into a coffee cup and also microwaving it.  Then I’d stir the two together and pretend I was eating a Reese’s Peanut Butter Cup.  I assure you, peanut butter and powdered drink mix do not taste anything at all like a candy bar.  My mother and grandmother would get really annoyed at me when they discovered these chocolate encrusted cups in the sink.

I also liked to sit down in front of the TV with my school books and the one and only Mr. Maury Povich (pre paternity test days) while eating Cheerios dipped in Chocolate milk.  Are you beginning to see a pattern here?

Finally, a far less revolting item in my repertoire was the standby Ritz smothered in Marshmallow Fluff.   I vividly remember the first time I ever ate these sticky crackers.  I was watching the movie Lisa.  If you haven’t had the honor, it stars Staci Keenan (Dana from Step by Step) and Cheryl Ladd.  Staci portrays the precocious “Lisa” who has a penchant for making prank phone calls and being a great big, although quite creative, boy stalker …until she starts chatting up an honest to goodness serial killer.   It’s total camp.  You should rent it.  So the other day I picked up a $3 single sleeve of Ritz at the sketchy market on my street, popped open a plastic jar of fluff and had a little nostalgic sugar high for a few minutes.  It felt…good.  In an artificial sweetener kind of way.

Please feel free to share your bizarre childhood junk food memories in the comments.  I can’t possibly be the only weirdo who snuck things like the above and really loved having birthday parties filled with Cheddar Cheese Jax, Shark Attack Fruit Snacks, Mountain Dew (ick…I seriously just gagged a little) and Circus Peanuts.

Dear ErinCooks: I have a chocolate chip cookie conundrum: try as I might I can’t get my cookies to the consistency I like. I am a fan of chewy chocolate chip cookies, not cakey or crunchy, just chewy. I think it must be a butter issue. Should I try margarine or shortening? Maybe it’s too much mixing? Or maybe timing? — Julia

Dear Julia: This is your lucky day! While I can’t honestly speak coherently to the science behind chewy, over cakey, over crispy chocolate chip cookies I do have a fabulous recipe to share with you. According to the recipe’s author, this particular cookie dough contains less butter than the standard recipe, which prevents the cookies from spreading too much in the oven. So you’re right on track about butter having something to do with a cookie’s texture.

Please give this recipe a try and let me know what you think. It’s one of my favorites and right up there with the artichoke dip in the category of "super top secret." I honestly can’t believe I’m telling you guys how to make all of my best recipes! On a side note The Got Milk? Cookie Book has excellent cookie recipes. The Peanut Butter cookies from that cookbook are some of my favorites too, and if you’re into crisp and crunchy, or thin and chewy, rather than thick and chewy, there’s a recipe inside for you.

Thick and Chewy Chocolate Chip Cookies (Originally published in the Got Milk? Cookie Book by Peggy Cullen)
Makes 15 large cookies

2 ounces (1/2 stick) unsalted butter, softened
6 tablespoons white sugar
6 tablespoons packed light brown sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 large egg
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 cup (6 ounces) chocolate chunks or chips
1 cup nuts (Note: optional. I never add nuts, but it’s totally personal preference).

Preheat the oven to 375 degrees.

In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds.

In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Combine the chocolate chunks and nuts into a small bowl and stir into the dough.

Shape the dough into 1 1/2 inch balls and drop them about 3 inches apart onto ungreased baking sheets (Note: I use a silpat. I don’t have a lot of faith in leaving my baked goods ability to be removed from a pan up to chance). For perfectly uniform cookies, scoop the dough using a 1 1/2 inch diameter ice-cream scoop, leveling the dough off across the top before dropping onto the baking sheets. Bake for 10-12 minutes, or until edges are golden. Let sit for 5 minutes, then transfer to wire racks to cool completely (Note: I never bake my batches for more than 12 minutes. If you over bake the cookies they obviously wont be chewy).

Doubling: I should warn you all that I’ve never had very good luck when I double this recipe. Sometimes they come out really flat, sometimes they come out thin and chewy, and sometimes they’re just a big mess. Once in a while they come out like they’re supposed to, but not often. You’re better off making two complete batches of the smaller original recipe.

Need some advice? You can always Ask Erin Cooks.

Blake Makes recently gave away free samples of a new type of chocolate. This chocolate is crafted by a company called TCHO. TCHO bills themselves as a “startup premium chocolate manufacturing and sales company.” Their website has a very young and high tech appeal to it and they come off sounding very much like the Gary Vaynechuk of chocolate. I appreciate the enthusiasm. I guess the founders better get themselves a Twitter account and join the color wars.

The chocolate that I tried is described as being in a “Beta” stage. This means that they’re still working on the recipe and are hoping for some constructive feedback from people who have tried the current batch. When I ate the chocolate I felt like it had a really great texture, but it was just a tad too bitter for me. That didn’t exactly stop me from eating it though. It was gone before the first commercial break of New Amsterdam. Don’t raise your eyebrows! It’s a good show and I worked out first. Anyway, I’ve been craving chocolate chip cookies all week and I think the TCHO chocolate would be great chopped up and used in the batter. So if anyone (hint hint) wants to send me any more chocolate I’d be happy to test that theory.

Boston Menu Pages linked to a blog post and video made by this local guy, Andy. Andy took a trip over to the Fenway McDonalds, ordered a Big Mac, and then proceeded to eat the whole burger in one disgusting bite. His friend graciously documented the gluttonous event. Apparently this is Andy’s opening act for a series of “food feats” he’ll be posting in a new blog entitled, Andy Eats. He’s taking requests. So think up something ridiculous and dare him to comply.

Rachel has gotten her hands on one of those AeroGarden kits and is documenting the growing process at her blog, Food Maven. My mother and I are obsessed with this infomercial so I’m really looking forward to seeing what sort of real life results occur. Is it possible to really turn your kitchen counter into an herb garden and a cherry tomato farm? We’ll see.

Converse has designed a new Chuck Taylor All Star shoe called “The Diner.” For $46.99 you can have your very own pair imprinted with the black and white text of a nostalgic 1950’s greasy spoon-inspired menu.

Josh from Newlywed in Dubai details his experience having High Tea at the Burj al-Arab.

Don’t forget that Paul Pape is selling those adorable and delicious Mii Chocolates again. Give the guy a chance. My Mii’s arrived with lightening efficiency and in perfect shape.

Top 5 Recipes I’m Dying to Try this Week (If food didn’t have calories etc…)

Chuck’s Tofu Chocolate Chip Cookies at Sunday Nite Dinner
Amy’s Pushing Daisies inspired Apple Cup Pies at Eggs On Sunday
Gena’s Maple White Chocolate Fudge at Big City, Little Kitchen
Lindsay’s Golden Brioche at Love and Olive Oil
M&M and Padma’s Wonton Soup at The Secret Life of College Foodies

When everyone online went gaga over these adorable Mii Chocolates, I actually pulled out my credit card and bought a set for my video game obsessed boyfriend for Valentines Day. Paul Pape was so efficient in the order fulfillment and shipping of these tasty characters that I had to hide the package in our refrigerator for almost three weeks. Chris, observant creature that he is, never even noticed the post office box nestled behind his precious Coronas. Last night we both ate our respective Mii’s and I glared at Chris every time he pretended his chocolate was in pain…and then I bit his head off.

As the week draws to a close (thank God!) and thoughts turn to the fabulousness that is the Super Bowl (go Pats!) I bet you’re starting to wonder what the heck you’re going to serve the rowdy crowd of male friends and Tom Brady ogling girlfriends who plan to congregate around your TV on the big day. Well, I’m planning to make Super Top Secret Artichoke Dip, a Baked Brie, and possibly Chicken Tikka Masala. I was leaning toward my favorite Ellie Krieger Chili recipe, but I’m still on the fence. It may end up being a game day decision. Or maybe I’ll just say screw it, order pizzas, and call it good. Either way I’ll be cheering on my favorite sexy quarterback hair plugs and all.

The internet is full of crazy, useless, cooking related stuff this week that you and I definitely don’t need but will still secretly covet and bookmark all over the place. This includes:

• Monkey Tea, which I have to admit I almost bought yesterday until I came to my senses.
• Cupcake dresses for adorable little girls with bouncy blonde curls.
• La Vie En Rose Tea which I would only buy out of guilt for not actually having seen the film.
• Slashfood linked to a website that allows you to make your own granola bars and then name them. I played with the “You Bars” website this morning and made a peanut butter, chocolate chip, and nut filled concoction. I think at that rate I’d just have to name it “Why Don’t You Just Eat a Snickers Bar.”
• In addition, they apparently make New York Style Cheesecake Hershey kisses. If you let me try one I’ll be your best friend.