Tamale Take Down

“They’re pretty good… But I’ve had better,” the woman sitting at a neighboring booth leaned across the table, whispering conspiratorially.

Seated in one of the most highly regarded vegan restaurants in the bay area, luxuriating in some of the most masterfully composed dishes around, this stunning utterance was enough to induce whiplash. Snapping back into reality out of a food-induced daze, it took a moment to re-focus and discover the source of such heretical words. A small woman with a kind face looked back at me, eyes gleaming with clarity- Or perhaps it was a hint of mischief.

The dish in question was a tamale, lavished with smoked black beans, spiced pepitas, and a luscious avocado crema. Impeccably plated with all the flourishes one would expect of a fine dining establishment, it was a sight to behold, and certainly no slouch in the flavor department. In fact, up until that moment, this could have very well been the pinnacle of tamale artistry in my opinion. Now that impression was suddenly questionable, an uninformed statement based upon only half of the story. I had to get myself these purported transcendent tamales.

I had to go to Flacos.

An east bay institution serving up an entirely vegan menu, the bill of fare is short and sweet. You won’t find any overstuffed “Mission-style” burritos or loaded nachos here, but real deal Mexican meals. Tacos slide out of the kitchen on handmade corn tortillas, thick and crisply toasted. Masa is made from scratch every day, and that dedication to the craft pays off in huge gustatory dividends. The scent of cooking cornmeal wafts out onto the street early in the day, tempting passersby even as breakfast time has barely ended.

Huarache is a regional delight that doesn’t make a big splash in most American states, which is a real shame given its fool-proof flavor combinations. Soft slabs of fried masa lurk beneath a veritable forest of romaine and cilantro, huge servings of refried pinto beans, and slathered with rich, creamy avocado salsa. It’s worth noting that the avocado salsa is available in both mild and spicy formats, but unless you’re a glutton for punishment, I would advise keeping it cool. The heat on the spicy rendition is no joke; I’ve seen grown men weep over their taquitos upon discovering this fatal flaw.

On cool, foggy days, nothing satisfies like a bowlful of pozole, a very simple soup of tomatoes and hominy. While it’s not quite on par with the other, flashier staples, it’s sure to hit the spot if you’re craving a bit of comfort.

But enough beating around the bush. The main attraction, the thing we’ve all been waiting for, the banana leaf-wrapped tamale is hands-down the single item you must order if you can only pick one. Though the mole, caper, potato, and green olive filling sounds like a discordant combination, suspend disbelief and give it a try. The reasons why it works so well remain a mystery, but you’ll never question it ever again. A true rarity in the crowded and heavily promoted bay area food scene, this particular promise lives up to the hype.

Tamales can be ordered a la cart or as a plate, complete with rice, beans, and salad. While you may feel more virtuous by selecting a fully balanced meal, the sides are nothing special. Get the most mouthwatering bang for your buck by doubling down on the tamales instead. It’s an easy choice that you’ll never regret, even for those with a penchant for fine dining. Flacos might very well hold the key to the best tamales you’ve ever had.

June 9, 2016January 23, 2026

Hannah (BitterSweet)10 Comments

Top Ramen

When fresh noodles meet hot broth, some sort of strange alchemy occurs. It’s easy to understand the allure of ramen, and yet mysteries still abound, lurking at the bottom of each steaming bowl, compelling slurp after slurp as if the secret might be hiding in that very last spoonful. How on earth can such simple, humble ingredients meld together into something so sublime? Where exactly do those immense, throat-gripping savory flavors come from? Which came first; the pasta or the soup?

I paid a visit to my friend and accomplished chef Philip Gelb in hopes of answering these questions and gaining some insight on the way of the noodle. The promise of ending up with a taste of fresh, handmade ramen may or may not have been the primary excuse for attending his often sold out class. Either way, I got much more than I signed up for, which is the essential wisdom behind this dish.

It turns out that like most foods, there is no magic going on behind the scenes. Rather, the foundation is built upon quality ingredients that are treated with respect, prepared with the utmost care to coax out their full potential. The richest, most umami-infused broth you’ve ever splashed across your palate contains a minimal number of components, but is slowly simmered for a number of hours, allowing the water to reduce while the latent flavors to naturally emerge and intensify.

Ramen masters jealously guard the formulas to their patented brews, but even the die-hard fanatics rarely make their own noodles. Without means of mass production, the temptation to cut corners by sourcing acceptable starchy options is understandable, and indeed Sun Noodle provides very good ramen noodles for approximately 90% of the trendiest shops around the US. No, that’s not an overstatement, but the honest truth. Few other manufacturers have mastered the art form quite like the Hawaii-based company, eliminating a huge amount of labor for innovative restaurateurs nationwide. No matter how good this high standard may be, still nothing compares to the delicacy of a fresh ramen noodle made by your own two hands- And perhaps a pasta roller if you can afford the luxury.

Chewy, soft, and bouncy in all the right ways, the ramen noodle gets its great acclaim from its inimitable texture. Though traditionally imparted by kansui, a solution of potassium carbonate and sodium bicarbonate that serves to toughen wheat proteins and create the signature mouth-feel for these distinctive strands, a more accessible alternative can be found right inside your kitchen cabinet. Philip smartly induces the same sort of chemical reaction in standard baking soda by burning it in the oven. Aromatic in a less than pleasant way, he recommends doing this step in bulk so that you only need to suffer the fumes once. You may question your sanity as the stench rises in growing waves, but you must persevere through the pain! The rewards on the other side of this acrid wall are great. The difference between alkaline noodles and plain old spaghetti are like night and day.

Toppings are another discussion entirely, but my impression is that pretty much anything goes. Consider it the pizza of noodle soups; strong opinions about what is “right” and what is “wrong” are prevalent among purists, but if it tastes good, there’s no reason not to indulge. For this demonstration, key additions include deeply savory shiitake mushrooms, fried tofu, spicy pickled bean sprouts, and roasted cabbage. Crazy as it may sound, a whole head of cabbage is simply rubbed with olive oil and tossed in a slow oven for two hours, yielding an impossibly buttery and dare I say meaty morsel that very well could steal the show in a lesser bowl of soup.

The beauty of this combination, though, is the perfect balance of ingredients. Each addition is a strong player in its own right, capable of standing up to competing flavors without drowning each other out. While some continue to argue about whether it’s the noodles or the broth that makes the bowl, the real secret is that it’s neither. It’s the bigger picture of the dish altogether that makes ramen so great, and anyone focusing on just one piece of the puzzle is bound to be disappointed. Sure, it’s quite a bit more work than tossing a quick-cooking block of instant ramen on the stove, but every eater owes it to themselves to try the real deal at least once. You will never regret the time spent when you consider the true satisfaction gained by fabricating each and every facet by hand.

Yield: Makes 4 Servings

Homemade Ramen Noodles

Name: Homemade Ramen Noodles
Prep time: 30 min
Cook time: 1 min
Total time: 1 h 31 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 Cup Semolina Flour; 1 Cup White Flour; 1/2 Teaspoon Sea Salt; 1/2 Teaspoon Burnt Baking Soda*; 3/4 Cup Water

Chewy, soft, and bouncy in all the right ways, the ramen noodle gets its great acclaim from its inimitable texture.

Prep Time 30 minutes

Cook Time 1 minute

Additional Time 1 hour

Total Time 1 hour 31 minutes

Ingredients

1 Cup Semolina Flour
1 Cup White Flour
1/2 Teaspoon Sea Salt
1/2 Teaspoon Burnt Baking Soda*
3/4 Cup Water

Instructions

Mix both flours, salt and burnt baking soda. Add water and stir well. Knead by hand for 20 minutes or until very smooth and pliable. Wrap tightly and refrigerate overnight.
Bring dough to room temperature and knead again for 10 minutes. Wrap tightly and let rest 1 hour. Roll out noodles to desired thickness and cut into thin strands.
When ready to eat, drop noodles in rapidly boiling water for about 1 minute or till desired texture. Serve immediately.

Notes

*Burnt baking soda is needed to alkalize the dough. Place approximately 1 cup baking soda on a sheet pan and bake at 250 F for 1 hour. Store in an airtight container for a few months.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 264Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 425mgCarbohydrates: 54gFiber: 2gSugar: 0gProtein: 9g

Yield: Makes 6 - 7 Servings

Ramen Noodle Soup

The beauty of this combination is the perfect balance of ingredients. Each addition is a strong player in its own right, capable of standing up to competing flavors without drowning each other out. While some continue to argue about whether it’s the noodles or the broth that makes the bowl, the real secret is that it’s neither. It’s the bigger picture of the dish altogether that makes ramen so great, and anyone focusing on just one piece of the puzzle is bound to be disappointed. Sure, it’s quite a bit more work than tossing a quick-cooking block of instant ramen on the stove, but every eater owes it to themselves to try the real deal at least once. You will never regret the time spent when you consider the true satisfaction gained by fabricating each and every facet by hand.

Prep Time 1 hour

Cook Time 2 hours

Additional Time 1 hour

Total Time 4 hours

Ingredients

Homemade Ramen (See Previous Recipe)

Kombu Stock:

Water
Dried Kombu
Dried Shiitake Mushrooms
Yellow Onion
Scallion
Fresh Ginger
Celery
Carrot

Soup:

12 Cups Kombu Stock (Above)
1 Cup Mirin
3/4 Cup Sake
1 1/2 Cups Soy Sauce

Roasted Cabbage:

1 Whole Head Green Cabbage
Olive Oil
Quick Pickled Sprouts
1 Pound Mung Bean or Soybean Sprouts
2 Quarts Boiling Water with 1/8 Teaspoon Baking Soda Added
2 Tablespoons Rice Vinegar
3 Tablespoons Soy Sauce
1 Tablespoon Toasted Sesame Oil*

Shiitake Mushrooms

6 – 8 Dried Shiitake Mushrooms
1 Cup Kombu Stock (Above)
1 1/2 Tablespoons Granulated Sugar
2 Tablespoons Soy Sauce

Tofu

1 Pound Firm Tofu, Drained
Oil for frying

Instructions

For the kombu stock, place all ingredients in water to cover, add heat, bring to simmer, lower heat, cover, simmer for 2 hours. Drain all solid parts out. Optionally, roast some or all the vegetables first for a darker, richer flavor. Experiment by adding other vegetables such as cilantro, pumpkin, sweet potato, celery root, parsnip, lemongrass, and so forth as desired.
For the soup, combine all ingredients, bring to simmer and cook 5 minutes to burn off some of the harsh notes of the alcohol. Balance with more shoyu or mirin if needed, to taste.
To make the cabbage, rub cabbage generously with olive oil and wrap tightly with aluminum foil. Roast at 350 for 2 hours. Let cool completely before slicing thinly.
To make the quick pickled sprouts, plunge sprouts into boiling water. Immediately remove and rinse well under cold water. Place blanched sprouts in a bowl and add vinegar, soy sauce, and oil. Toss to coat.
To make the mushrooms, bring water to boil with sugar and soy sauce. Add shiitake and cook over medium-low heat until the liquid evaporates.
To make the tofu, cut tofu into 1/4-inch wide strips and pat dry. Deep fry tofu till crisp.
Slice each mushroom into several sections. Use one mushroom per bowl of soup.
Finally, when you're ready to assemble the soup, place a handful of noodles in a bowl and top with 1 - 2 cups of soup. Finish with all the toppings and garnishes your heart desires.

Notes

*For spicy sprouts, use hot chili oil instead of plain sesame.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 483Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 35mgSodium: 4521mgCarbohydrates: 65gFiber: 13gSugar: 14gProtein: 30g

June 6, 2016January 23, 2026

Hannah (BitterSweet)27 Comments

Copper-Plated

All that glitters isn’t gold, but if you’re lucky, it might just be copper. If that sounds like a bum deal at first glance, then you haven’t yet experienced the glory of copper cookware. Renowned for its ability to retain heat and distribute it evenly across the surface of any food, not to mention its undeniable aesthetic attraction, it’s easy to see why copper is the real gold standard for professional chefs. It’s also about as expensive as 24 karats, which is why these gleaming pans are rarely seen outside of the most elite professional kitchens.

That is, until now. Copper Chef is bringing this beautiful vessel to the masses, in gleaming non-stick square pans that boast incredible versatility far beyond the traditional format. The catch is that they’re not actually copper through and through; copper-coated aluminum with a steel induction plate is a more accurate, albeit less alluring description. Though skeptical of the grand claims made by “As Seen On TV” products, I still couldn’t resist the offer to give them a trial by fire.

No matter what these gleaming pans are made of, color me impressed. With or without a protective layer of oil, not a single thing stuck to the surface, which meant that cleanup afterward was a breeze, too. With capabilities that go far beyond a standard sauté or stir fry, the full set includes a brilliant square stand for steaming, as well as a perfectly fitted mesh basket to facilitate effortless frying. The less traditional square shape may be a detractor for some, but I can only see more opportunities here, as these pans can actually be used as fully functional baking dishes as well. That’s right- You can bake your brownies in the same saucepan that you prepared dinner in! For anyone on a tight spatial budget in a tiny apartment kitchen, the incredible benefits of being able to consolidate pans needs no further explanation.

Almost as soon as I got my hands on this lovely cookware, I knew exactly how to put them to the test: baked mac and cheese. Not just any stove top instant mac, of course, but a fully baked, one-pot rendition, completed with only the Copper Chef pan in service. Turns out that my trial was no challenge at all, resulting in a beautifully baked slab of cheesy, gooey mac and cheese with a crisp breadcrumb crust on top after the first attempt. Looking back on it even now, it seems absurd that it could have been so easy; no boiling or draining water, no transferring slippery noodles into a casserole dish, no whisking sauce separately with all burners firing.

The quest for the perfect mac and cheese is never-ending, but I would implore you to give this one a trial by fire. I doubt you’ll find a baked rendition that’s altogether so quick, easy, and deeply satisfying. For all the shortcuts it takes in preparation, there are no concessions made to taste.

Yield: Makes 6 - 8 Servings

One-Pan Baked Macaroni and Cheese

When you're craving comfort food, this is the dish you're looking for. Beautifully baked slabs of cheesy, gooey mac and cheese with a crisp breadcrumb crust on top make it the ultimate recipe for everyday indulgence.

Ingredients

Mand and Cheese:

1 Tablespoon Olive Oil (Optional)
1/2 Cup Diced Onion
1 Clove Garlic, Minced
2 Tablespoons White Miso Paste
1 Tablespoon Dijon Mustard
1 Tablespoon Tapioca Starch
4 Cups Unsweetened Non-Dairy Milk
2 Cups (1 8-Ounce Package) Shredded Vegan Cheddar
1 Pound Penne Pasta (Uncooked)
3 – 4 Cups Broccoli Florets

Breadcrumb Topping:

2 Slices (About 1 Ounce Each) White or Whole Wheat Sandwich Bread, Toasted and Crumbled
2 Teaspoons Nutritional Yeast
1/4 Teaspoon Smoked Paprika
1/4 Teaspoon Dried Basil
1/8 Teaspoon Ground Black Pepper pepper
2 Tablespoons Fresh Parsley, Finely Minced

Instructions

Preheat your oven to 350 degrees.
Place a large oven-safe pan over medium heat and begin to heat the oil, if using. It’s not necessary to prevent sticking, but to add a touch more richness to the finished dish. Once shimmering, add the onion and garlic, sautéing until translucent and aromatic. Stir in the miso paste and mustard, and sprinkle the tapioca starch evenly across the top. Try to avoid dropping it in just one place to prevent clumps.
Slowly pour in the non-dairy milk of your choice while stirring continuously. Cover the pan loosely and allow the liquid to come just to the brink of a boil. Uncover, reduce the heat to medium-low, add in the cheddar shreds, stirring and simmering gently until melted. Finally, introduce the pasta and broccoli, mixing thoroughly to incorporate and distribute all of the goodies throughout. Let simmer, undisturbed, for about 8 minutes.
Meanwhile, mix together all of the ingredients for the breadcrumb topping except for the fresh parsley. Sprinkle the mixture evenly over the top, and very carefully move the pan into the oven. Bake for 20 – 30 minutes until golden brown. Top with the parsley and serve hot!

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 309Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 430mgCarbohydrates: 46gFiber: 10gSugar: 11gProtein: 16g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

May 31, 2016January 23, 2026

Hannah (BitterSweet)7 Comments

Summers on Ice

It has long been rumored that Mark Twain once asserted, “The coldest winter I ever spent was a summer in San Francisco.” Although readily disproven, the false quote still haunts the bay area to this day, resonating with those more accustomed to the sweltering sunshine seen further down the west coast. Even I’ll admit a certain disappointment when heading downtown on a mid-July day calls for a jacket and long pants, but it’s an entirely different story just across the bay.

Berkeley and Oakland regularly send the mercury rising 10 – 15 degrees higher, and there’s no telling what sort of tropical conditions exist just a few miles further out towards wine county. By the time I’m ready to head home, the disparity finds me swimming in my heavy layers, gasping for the relief that only a frozen treat, or two, can bring.

In such a desperate state, nutrition is rarely top of mind, truth be told. Anything cold and preferably sweet will do, never mind the sugar rush and crash soon to follow. After one too many midday food comas, I’ve found it essential to stock only the good stuff in the first place, making the best choice also the easy choice.

Thank goodness for quality plant-based protein powder.

Blending with any liquid as smooth as silk, thickening like a dream, and possessing a rich sweetness far beyond the label might indicate, it’s everything you could ask for in a powdered supplement. Okay, there is one more think you might one: Good taste.

Once available only in a limited palate of flavors, the discovery of a Chai Latte rendition has stolen my latte-loving heart. Warm spices mingle with a hint of coffee flavor, both in perfect balance, the combination of the two is a real snacking showstopper.

A thick, frosty protein shake does wonders to tame the typical hunger pains, but all it takes is a humble popsicle mold for crafting next-level summertime satisfaction. Initially inspired by a leftover protein shake left in the freezer for too long, it was obvious that my oversight was no mistake, but a hint of unlocked potential. All it needed was a stick.

Flecked with bold, invigorating spices and the perk of your favorite caffeinated beverage, these frosty treats are no mere syrupy ice cubes. Flakes of toasted coconut add texture, while coconut milk provides a decadent, creamy backdrop. Each bit has all the richness of typical ice cream, but without the need for any fancy equipment, or for loosening your belt afterwards.

To all the hot, busy, summer days ahead: Bring it on, do your worst. I’ve got some delicious backup ammunition in my freezer now, ready for instant refueling.

Yield: Makes About 6 Medium Freezer Pops

Coconut Chai Freezer Pops

Indulge in a healthy, high-protein treat! Flecked with bold, invigorating spices and the perk of your favorite caffeinated beverage, these frosty treats are no mere syrupy ice cubes. Flakes of toasted coconut add texture, while coconut milk provides a decadent, creamy backdrop. Each bit has all the richness of typical ice cream, but without the need for any fancy equipment, or for loosening your belt afterwards.

Prep Time 5 minutes

Additional Time 6 hours

Total Time 5 minutes

Ingredients

1 3/4 Cups (1 14-Ounce Can) Full-Fat Coconut Milk
1/2 Cup Plain or Vanilla Non-Dairy Milk
1/4 Cup Light Agave Nectar
1/4 Cup Vegan Chai Latte Protein Powder
1/4 Cup Unsweetened Shredded Coconut, Toasted
1 1/4 Teaspoons Ground Ginger
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cardamom
1/8 Teaspoon Ground Black Pepper
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
1/8 Teaspoon Anise Extract (Optional)

Instructions

Whisk together the coconut milk and non-dairy milk of your choice along with the protein powder, mixing thoroughly to ensure that there are no remaining lumps. Add in the toasted coconut, spices, salt, and extracts, and stir well.
Pour the resulting mixture into popsicle molds, insert sticks, and place them on a level surface in your freezer. Allow at least 6 hours before serving, and preferably overnight.
If you have trouble getting the pops out of the mold, run the outsides under hot water for about 60 seconds to loosen them.

Silent Sunday: Cherry Picking

May 15, 2016January 23, 2026

Hannah (BitterSweet)13 Comments

Ay, Chihuahua!

Inspiration is often found in the most unusual places. In the case of my new favorite cornbread formula, it came in the form of a four-legged, two pound pup known throughout the entire bay area as Strummer. This darling little dog truly has a fan club, famous both for her size and sweet, loving nature that could melt even the iciest of hearts. When this pup speaks, the world listens. To deny her anything would constitute an act of unthinkable cruelty.

Thus, as a notoriously picky eater, the temptation to spoil the old gal with human foods is a constant temptation. While her dietetic, all-natural, “premium” canned slop sits in her bowl, slowly crusting over, the urge to push all remotely viable foods her way becomes absolutely maddening. I know very well what dogs should and should not eat, but ever since I learned that tortilla chips are one of her favorite treats, well… Let’s just say I always just happen to have a bag on hand when she comes to visit.

On her most recent sleepover, Strummer and her brother were having a raucous good time, play fighting with each other and rearranging all of the blankets and towels within their reach, when the tiny princess grew suddenly despondent. Hours passed while she hid beneath a tangle of pillows, that bowl of healthy food remaining completely untouched. There was nothing that could convince her to eat.

And so, I was forced to break out my secret weapon. I couldn’t let my beloved Strummer go hungry, after all! The trouble is that now in her golden years as a senior dog, her teeth aren’t quite what they used to be, nor as numerous, truth be told. Scheming up a way to feed my finicky house guest, it was that strange source of inspiration that led to the creation of tortilla chip cornbread.

No cornmeal need apply. The chips themselves provide a surprisingly full-flavored toasted corn taste throughout, making the formula perfect for those days when the pantry isn’t entirely accommodating. Designed for mass appeal, humans can enjoy these treats just as heartily as the canines we love, should they be so lucky to steal away a few bites. Such a simple formula may look suspect at first glance, but the results speak for themselves. Their soft, moist crumb can rival the very best baked goods, no matter the intended audience. Just try to share a few morsels with all of your friends- even those who can only woof quietly in approval.

Yield: Makes 8 – 10 Muffins

Tortilla Chip Corn Muffins

No cornmeal need apply for this unconventional approach to cornbread. Crushed tortilla chips add a toasty depth of flavor while creating a rich, moist crumb.

Ingredients

4 Ounces Yellow Tortilla Chips, Finely Ground*
1 Cup White Whole Wheat or All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Cup Unsweetened Non-Dairy Milk
1/2 Cup Plain Vegan Yogurt
2 Tablespoons Coconut Sugar or Light Brown Sugar, Firmly Packed
2 Teaspoons Coconut Oil, Melted
1 1/4 Teaspoons Apple Cider Vinegar

Instructions

Preheat you oven to 375 degrees. Lightly grease a medium muffin pan and set aside.
In a large bowl, combine the ground tortilla chips, flour, baking powder, and baking soda. Mix well to distribute all of the dry ingredients throughout. Separately, whisk together the non-dairy milk, yogurt, sugar, melted coconut oil and vinegar until smooth. Pour the wet ingredients into the larger bowl of dry goods and stir gently, until just combined. Don’t worry if there are a few small lumps remaining.
Fill the prepared muffin tins with batter, about 3/4 of the way to the top, and bake for 20 – 25 minutes. They will be lightly golden brown on top and a toothpick inserted into the middle of the muffins should come out clean. Let the muffins cool in the pan for at least 10 minutes before transferring to a wire rack.
Serve warm or at room temperature. The muffins can also be made in advance and stored in the fridge in an air-tight container for up to 1 week.

Notes

*If you’re making these to share with your four-legged friends, I would recommend seeking out low- or no-salt chips. For humans, I happen to love the super-salty chips and think they really make these muffins pop!