I feel like a lot has happened since my last post...let me tell you in short:
- I took a trip up to New York for my mom's birthday 2 days before Valentine's Day {1 day before that super blizzard} and ended up staying an entire week! Why did I have all this time off? I decided to change jobs and had 2 weeks off in between...
- I got a new job! You're looking at the new {and only} Assistant Buyer for ThinkGeek!! I am back in the fashion industry, sort of. So far I am loving it there, and the lack of suits required to wear to work.
- I found this new recipe that allows you to eat all the raw cookie dough you want, with no risk of salmonella! It uses applesauce instead of eggs, who knew? You can also bake them if you want a delicious cookie without the eggs.
What you will need: 2/3 cup (1 1/3 sticks) butter, room temperature
¾ cup granulated sugar
¼ cup dark brown sugar, packed
¼ cup applesauce
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
6 blocks chocolate-almond bark
In an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce and vanilla together until smooth. 
Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture. 
Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up. 
While the dough is chilling, melt the chocolate-almond bark in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully.
Returned the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Enjoy!
