Aloha! It’s good to be back! Thanks to Kate for holding down the fort without me. She and I are spoiled having two people to share the blogging load with, so when one of us is MIA it’s a lot of work for the other- thanks girl!
So guess what? Today is my birthday. Well today as in Tuesday (at nearly midnight) when I’m sitting here preparing this post, not today as in Wednesday when you are all reading it. Let me tell you about my birthday. And don’t tune out yet, this totally has something to do with today’s post. I promise. I just turned 30. And I’m about to pass out from a food-induced coma. I basically ate my way through the day. Seriously. It all started this morning when my husband surprised me with breakfast in bed from one of my favorite places which included plate-sized cinnamon rolls, sticky buns, and a slab of bacon quiche. I’m willing to bet that just one bite of the bacon quiche alone had more calories than your entire dinner menu tonight. Then my sweet friend Katie took me to lunch at Costa Vida and while she got her cute little mini-salad I stuffed my face with the giant sized version (c’mon, it’s only a buck more- I’m all about value). Just about the time I was recovering from the sweet pork finding its way to my thighs my husband surprised me with news that he had arranged a babysitter for the night so we could go to dinner at Tucanos. (Good job honey!) Anyone who’s eaten at a Churrasco can understand the food-induced coma from that alone. They basically just hook up a feeding tube to your gut as you walk in and then continuously stuff it with red meat. After rolling me out of the restaurant and using a fork-lift to put me back in the car we swung by the Cheesecake Factory where the husband picked up an 48 lb Caramel Turtle Cheesecake. Fortunately we had friends (which was a surprise, thanks friends!) to help us pound that one down, but are you feelin’ me now??! Needless to say I have a date with one of my work-out buddies at 6am in the morning.
Soooo this post/recipe has another half to it and I was going to post them both today, but if I stay up any later to do that then I’m going to have to sit in a jogging stroller while my work-out buddy wheels me around. And that would just be embarassing. Plus I’m 30 now, so I just can’t handle the late nights like I did in my 20′s. haha. Hmmm…now I’m seeing how long my explanation is and I’m thinking that in the time it took me to write it out I could have been finished with the 2nd post. Oh well- there’s no turning back now! You’re getting this part today and a bonus post tomorrow! Then you’ll get me again on Friday, so there’s going to be no shortage of yummies this week. Don’t forget to pop in every day!
This is as simple as it gets (sorry to my brother Drew who literally just finished telling me on the phone that he thinks it’s lame when our recipes don’t have more than 3 ingredients). I told him we definitely have a 3-ingredient or less audience out there- am I right or am I right?? Back me up on that one.
Flour Tortillas (I like the little 6″ ones)
Preheat oven to 350.
Lightly brush one side of each tortilla with melted butter. You could use cooking spray instead of butter, buy why would you ever want to do that? Life Lesson from Sara: If ever given a chance to choose between butter or cooking spray, butter wins. Always.
Then sprinkle on some cinnamon sugar. A little or a lot. Since we’re doing life lessons today, here’s another: If ever faced with the decision to go with a little sugar or a lot of sugar, a lot wins. Always.
Use a pizza cutter to cut those tortillas into wedges. Last life lesson of the day: If you don’t own a pizza cutter go buy one. You will use it for all sorts of things you never knew you needed a pizza cutter for.
Place them on an ungreased baking sheet (sugar side up, incase you are visually impared and can’t tell by the picture) and bake them in the oven for about 10-12 minutes. You’ll see them crisp up. Watch for the edges to turn up.
When they’re done they’ll be light and crisp and oh so delicious. These are yummy, addicting little things. You can use them for all kinds of things- try making nachos by topping them with some vanilla ice cream and buttermilk caramel sauce or hot fudge. Or dip them in fruit dip or straight into whipped cream. Or just snack on them plain- they make a great after school snack. My toddler loves making these with me. Even sprinkled with sugar they’re still more healthy than a fried tortilla chip and they taste like a yummy cookie!
Part 2 to this recipe can be found here: Sweet Fruit Salsa