Yes! The weekend is here! This has been the longest and busiest week I’ve had in a long time! I have had something to do every evening after work. Zumba kicked my but Monday. Tuesday there were errands to run. Wednesday I worked in the evening after a visit to a university with my daughter. Yesterday I had another Zumba class and today errands and house cleaning. Whew!
My feet are really hurting after Zumba when I wear my gym shoes but I am going to continue to go until I really can’t take it anymore. I am hoping to get some orthotics for my gym shoes…maybe that will do the trick!
I should not be eating anything white. No white breads, no pasta, no white rice, etc…It is so hard! I have kind of failed at it. the only thing I have had success changing has been the white flour I usually use to bake with. I am substituting white wheat flour for regular white flour. It seems to work well for the desserts I have been making.
I used the white wheat flour in these Chocolate Mint Cookie Bars. Nobody in my house is a big fan of mint except for me.
You know what a big fan I am of clearance items. Unfortunately with all the chemicals and preservatives in foods they pretty much last forever! After Christmas when all the sales were on I bought several different bags of candies and chocolates including Andes mints and what better thing to make with them than these delicious cookie bars?
Chocolate Mint Cookie Bars
1 box yellow cake mix
1 tsp vanilla extract
5 Tbsp melted butter
2 Tbsp milk
1 cup Andes mint chips (I used chopped Andes mints)
1 cup dark chocolate chips
Preheat oven to 350. Spray a 9×13-inch pan with cookie spray. Set aside.
Mix together all ingredients and spread in prepared pan. Bake for 22-25 minutes, until lightly golden. Allow to cool completely and cut into bars.
Is this not the easiest recipe you have ever seen? The taste of mint was so sublime! I just love it!
Recipe source http://www.plainchicken.com/