Amy Lyle > Quotes

“Four-Ingredient M&M Brownies Serves Nine Ingredients: 1 1/4 cups (371g) Nutella - or one 13-ounce jar 2 large eggs room temperature 1/2 cup (62g) all-purpose flour 1/2 cup (100g) M&M’s chocolate candies (Perhaps a cup if there has been a death) Instructions: Preheat oven to 350°F. Grease an 8”x8” non-stick baking pan. Set aside. Mix the first three ingredients in a large bowl with a wooden spoon until smooth. About 50-60 strokes. Do not over mix. Pour batter into prepared pan and smooth top with a spatula. Sprinkle M&M’s candies over batter, distributing evenly. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Do not over-bake. Let brownies cool and set before cutting and serving. Cut into nine squares. I suggest you make a double, or even a triple-batch as I could eat nine brownies for breakfast. For instant gratification, eat the caramel and Nutella as you bake. I’m not suggesting that chocolate cures us of all our worriment, but you cannot operate in crisis mode non-stop - you have to take a break.”
― Amy Lyle, We're All A Mess, It's OK: A Collection of Funny Essays and One-Liners About the Struggles of Everyday Life

“If you’ve survived, then you have hope, and isn’t that all we need? Because, You are never a failure—you’re just having a little bit of trouble right now.”
― Amy Lyle, The Amy Binegar-Kimmes-Lyle Book of Failures: A Funny Memoir of Missteps, Inadequacies and Faux Pas

“administrator (glamorous for receptionist)”
― Amy Lyle, The Amy Binegar-Kimmes-Lyle Book of Failures: A Funny Memoir of Missteps, Inadequacies and Faux Pas

“Chewy Chocolate Chip M&M Cookies.39 2 and 1/4 cups all-purpose flour 1 teaspoon baking soda 1 and 1/2 teaspoons cornstarch 3/4 teaspoon salt 3/4 cup (1.5 sticks) unsalted butter, melted 3/4 cup light brown sugar, loosely packed 1/2 cup granulated sugar40 1 large egg + 1 egg yolk (preferably at room temperature) 1 tablespoon vanilla extract 1 cup chocolate chips 1/2 cup M&Ms for tops of cookies Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Toss together flour, baking soda, cornstarch and salt in a large bowl. Set aside. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold41 in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.42 Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. Roll the dough into balls, about 3 tablespoons of dough each and place 2 inches apart on cookie sheets, or use a cookie scooper. Bake the cookies for 11-14 minutes. They will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow cooling on the cookie sheet for 10 minutes before moving to a wire rack43 to cool completely.”
― Amy Lyle, The Amy Binegar-Kimmes-Lyle Book of Failures: A Funny Memoir of Missteps, Inadequacies and Faux Pas