Friends, I’m nervous. After nearly two-and-a-half years of work, the book finally goes on sale Tuesday! And when I’m nervous, I eat. (Gosh, wonder if that’s how I came to weigh 260 pounds…)
The only thing keeping me from inflating like Violet Beauregarde is what you see pictured above: Just-sweet-enough, crunchy, not-quite-a-cookie Cinnamon Toast Wonton Crisps. They take about 20 minutes start to finish—and that includes the time it takes to heat the oven.
And if you, um, eat the entire tray in the course of the following 20 minutes, well, they won’t kill you. I’m not saying they’re good for you, but as empty calories go, this is a pretty substantial bang for the buck. Eating 30 cookies—which you and I both know isn’t exactly hard to do for a champ-een eater like me—would add up to about four times as many calories.
Did that just sound like I encourage binge eating? I don’t. I really, really don’t. But sometimes, especially under stress, I eat to excess, even when I know I’m going to hate myself afterwards. Bingeing on these crunchy little treats lets me go a little bit easier on myself.
What’s your go-to nibbly thing when you know you might overindulge?
Cinnamon Toast Wonton Crisps
Makes 30
15 wonton wrappers
2 teaspoons neutral-flavored oil
1 tablespoon demerara sugar
1/4 teaspoon cinnamon
pinch salt
Preheat oven to 375°F. Grease or line a baking sheet.
- Stack the wonton wrappers and cut in half diagonally. Arrange on the baking sheet, and brush the tops with the oil.
- In a small bowl, combine sugar, cinnamon, and salt. Sprinkle on top of the wonton wrappers.
- Bake for 6 to 8 minutes, until bubbling and browned. Cool on the baking sheet before eating—they’ll continue to crisp up as they cool.
MAKE BABY FOOD: This is all for you.