I can’t believe that I almost forgot to post this recipe for Soft-Baked Chocolate Chip Peanut Butter Cookies. Do you want to know what reminded me? Here it is – scrolling through my own Instagram account. I spotted a photo I had posted over a month ago of these cookies cooling on a rack on my kitchen counter and my jaw dropped when I found these photos still on my camera. Am I the only person who does that? Forgetting to edit photos and post recipes I mean, not scrolling through one’s own Instagram profile. I like to at least pretend that everyone secretly checks out their own account from time to time.

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Normally after baking and shooting a recipe, I have to restrain myself from sharing it right away. I tend to bake things in batches, so sometimes I’ll be sitting on two or three draft posts before I hit publish. I don’t recommend working this way, though, unless you like driving yourself crazy trying to edit photos without any leftovers to snack on.

I made these sea salt milk chocolate chip pecan cookies earlier this month when I helped my parents move my sister into her college residence (yes, she’s in the big city now). My mom always comes prepared on road trips, so while our hotel room was filled snacks, I still wanted to pitch in and share some baking. Especially because my parents live so far away and while they do follow this blog (hi Mom, hi Dad!) the only real time I get to bake for them is when I’m home for the holidays. Well, it’s safe so that despite all the snacks we had on hand, these cookies were a huge hit and didn’t survive two days in our hotel room. Even my Dad couldn’t stop raving about them. He jokingly called them “breakfast cookies” because he would sneak a few early in the morning while having his morning coffee.

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So besides making my own ice cream, I’ve apparently now become a person who makes her own crackers. I know, crazy. If you had told me that I would become this domestic when I first started this blog, I would have laughed and laughed and laughed. Yet here we are, almost 4.5 years later, and I’m posting a recipe for the incredibly long-winded but very addicting olive oil and rosemary sea salt crackers.

One of the main reasons I never thought I would make my own crackers is because they’re pretty cheap to buy and really, what’s easier than opening a box? We always have a box or two going at once because they’re a great snack when we don’t want something sweet, they pair wonderfully with everything (i.e. hummus, guacamole, salsa, soup, etc) and they go on sale at the Shopper’s Drug Mart near our condo all the time. And I’m all for getting optimum points on things like groceries so I can use the points to buy non-grocery things like chocolate. And shampoo when we run out.

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After weeks of off and on hot and cold weather, I believe it’s finally safe to say that it is officially summer in Toronto. There have been a few days of scorching temperatures and some heat advisory warnings that make me grateful to know that I get to spend the majority of my days in my air-conditioned office building. Our apartment doesn’t have such luxuries, but we did recently purchase a fancy stand-up fan that has been making the living room bearable.

With the return of summer, this also means that the kitchen oven will be off for the time being. For suppers, we’ve been relying a bit more on our slow cooker and have really taken to slow-cooked chicken. On one particular day, the chicken smelled so fantastic that I broke my oven-off rule and made these savoury salted rosemary buns. I’m such a rebel.

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