started attending Bikram hot yoga classes. At the time I said I wasn’t exactly enjoying them. Now, after 20 classes, I can firmly say that was an understatement. Not only do I not like Bikram yoga, I hate it. Strong words? Perhaps. But true. I gave it a chance. People told me it would get better. It does NOT get better. I hate it, I hate it, I hate it! Wooo, that felt good to get off my chest! Some people would question why I would attend so many classes if I dislike it so much. It’s partially because I’m stubborn and hate giving up on things and also because I saw results with Bikram yoga. I felt myself getting stronger and more flexible and quite quickly too. But those good things are more than cancelled out by the fact that it’s such a struggle to force myself to attend classes because of how terrible I feel before, during and afterwards.
drink a fruit smoothie and then eat mass quantities of baked goods to undo all the potential good I had just done in class, to make me feel better.
Bri’s Sweet Pretzel Cookies, (Adapted from Alton Brown’s The Chewy)
2 sticks, (8oz) unsalted butter
2 1/4 cups flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
¾ cup semisweet chocolate chips
1 ½ cups lightly crushed salted pretzels
¾ cup mixed dried fruit, (I used a combination of dried cherries, blueberries and cranberries)
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Continue to heat until the butter turns brown and smells wonderfully nutty. Be careful as it will go from lovely and brown to black and burnt quite quickly.
Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips, pretzels and dried fruit.
Chill the dough, then scoop onto parchment-lined baking sheets. Bake for 10-12 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.