Honey dijon chicken

Preheat your oven to 450ºF.

Then, mix together 1/2 cup of dijon mustard,

1/4 cup of maple syrup,and 1 tablespoon of rice wine vinegar.

You can also add honey.

Or use honey instead of maple syrup.

Put a 1.5 pound package of chicken thighs into an baking dish.

Then, salt and pepper the thighs.

Pour your maple mustard mixture over them

turning the thighs in the mixture so they are fully coated.

Put the chicken thighs into the oven,

and let them bake for 40 minutes.

Baste the tops of the chicken with more sauce half way through.

Let the chicken rest for 5 minutes before serving.

Plate the chicken, making sure to spoon some extra sauce over the top.

Sprinkle over some fresh rosemary.

Cookie problems

1. This cookie is done just right. It is pictured to compare with the rest.
2. This dough was not refrigerated. It is still good but a little flatter than it should be.
3. This dough contained too much flour and did not spread much at all. It is interesting to note that the dough looked identical to the correct dough, but was much stiffer and drier.
4. This dough had too little flour. It spread too much and didn’t bake evenly.
5. This dough was over-mixed. It had a poor color, baked flat and had a strange consistency.
6. This dough was formed too small. It was overcooked at eight minutes. It is fine to make smaller cookies, just bake them for less time.
7. This dough was formed too large. The outsides were done while the middle was too high and underdone.
8. This dough was baked in an oven 25 degrees too hot. The outside was overdone and the inside was slightly underdone.
9. This dough was baked in an oven 25 degrees too cool. It fell flat and became too crisp without much of an inside.
10. This dough was frozen when baked. It took longer to bake and didn't cook as evenly. To use frozen dough, set on cookie sheet at room temperature while oven is preheating, 15-20 minutes. It takes the frost off and bakes perfectly.