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Delete email and work-related apps from your phone. Use an app to block work email and apps during non-working hours. Put your laptop in a drawer at the end of the workday. Have a separate work ...
Stack leftover cooled waffles with a sheet of parchment paper in between each one, then place in an airtight container and freeze for up to 1 month. Recipe courtesy of Allergy-Friendly Food for Families: 120 Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Soy-Free Recipes Everyone Will Enjoy from the editors of Kiwi Magazine/Andrews McMeel ...
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Preheat the oven to 325°F. In a cold cast-iron skillet over medium heat, combine the oats with 3 tablespoons of the vegetable oil, stir to coat the oats thoroughly with oil, and toast until fragrant and dry, about 20 minutes, stirring occasionally.
Preheat oil in a large, heavy pot over medium-high heat. Line a baking sheet with parchment paper. Pierce each candy bar with a pop stick, place on the prepared baking sheet, and refrigerate 30 minutes. Whisk all batter ingredients until little to no lumps remain. One at a time, dip chilled candy bars in batter and coat well.
Drop generous teaspoons of the dough onto the prepared baking sheet and roll each one into a ball. Place a lollipop stick in the center of each ball. Place the chocolate chips in a microwave-safe bowl and microwave, stirring once or twice, for 60 to 90 seconds, until melted.
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