This morning at 6 am, I awoke in the worst pain I have ever been in. It felt as if somebody was stabbing my ovaries with an ice pick over and over again. After 14 years of period cramps, I can safely identify between serious pain and monthly pain. This was serious pain. Due to the ungodly hour, I wait till the sun was up before I called my mom. It doesn’t matter how old you are, in times of discomfort you want your mommy. Am I right? In her soothing voice, my mom told me to take an ibuprofen while she called her doctor to see if he could fit me. Three hours later, a lovely gentleman in a white coat diagnosed me with a ruptured cyst. Do you know what I thought of when he said that? The scene in Star Wars when the Death Star blows up. Sometimes I don’t understand my own thought process.Before I left for the doctor’s office, I drowned my worries in a chocolate croissant which didn’t do squat. I needed more than that to get over the life alternating pain I felt. Can I just a say something real quick? Childbirth? Yea that ain’t happening anytime soon. Props to the mothers out there who I have done it though. You all deserve to win the lotto. Moving on, I spied a bag of chocolate chip cookies in my cupboard and a light bulb went off. Mexican Chocolate Chip Cookie S’mores! Mexican chocolate has a gritter texture that may not be your cup of tea. Your welcome to use a regular chocolate bar and sprinkle it with a dash of cinnamon. Either way this is a gooey treat your whole family will love! Enjoy.
- 8 Chocolate Chip Cookies
- 1 2.7 Ounce, Taza Chocolate Mexicano Chocolate Disc
- 4 marshmallows
- Place a silver of chocolate on the inside of 4 cookies, then place a marshmallow on top of that. Place the cookies on a baking sheet.
- Heat the broiler on high in your oven, placing the oven rack directly underneath. Broil for 1-2 minutes, until the marshmallows are golden and bubbly. Remove from the oven and top with the other chocolate chip cookie. Eat