October 1, 2014
We end this dessert run on Mmmarilynn with two humble but delicious cookie recipes.
First of all, buy Maldon sea salt flakes. They top both of these cookies and make your cookies look extra gourmet and taste extra gourmet.
Secondly, I think I found a recipe I like more than my all-time favorite chocolate chip cookies from Zingerman's. In fact, the two recipes are very similar but this one has ground espresso in the batter (which adds more flavor to the cookie) and is topped with sea salt. And the texture in this cookie is just slightly more perfect. I mean, look at that first photo above!
Thirdly, as often as I bake chocolate chunk cookies (every. single. week), I still don't like chocolate. But I DO like salted caramel. So while I appreciate the amazingness of the above cookie, I really can't get over this recipe. I would recommend halving the recipe (I still got at least two dozen cookies from a half batch) and refrigerating the batter for half an hour to one hour before baking. This gives you a slightly less thin cookie and makes the dough easier to work with.
Salted Chocolate Chunk cookies: http://www.pastryaffair.com/blog/salted-chocolate-chunk-cookies
Salty Caramel Cookies: http://www.happyontheway.com/2012/11/the-long-awaited-chewy-salted-caramel.html
I debated whether or not to blog about this recipe because I wasn't sure if I liked it enough to share it with the world. But considering I ate this two days in a row for lunch, I think it's safe to say I enjoyed it. It's an understated salad - not a lot of flavor, but just enough. I added more sriracha to my salad bowls each day to give it some more umph. I also skipped the black lentils and doubled the farro (I cooked 1 1/2 cups of dry farro, but 1 cup would have been enough).
This is a good (maybe even great?), healthy meal to pack for lunch or as a side for dinner.
Here's another dessert to make for your next birthday celebration. I wanted to make a simple cake (white cake with white frosting) for my future sister-in-law but wanted to spice it up a bit (well, not literally make it spicy, but conceptually, make it more elevated). This pound cake is deliciously dense and sweet, with white chocolate filling in between each layer. The light whipped cream frosting is the perfect counterpart to the already sweet and dense cake.
It was also quite easy to make - an extra plus - because the pound cake keeps its shape very well after being sliced and stacked. I halved the recipe and made a 8"x4" cake which was plenty, especially considering how rich it was and how small the slices needed to be.
PS this recipe also called for a mint berry coulis on top which I'm sure would have been epic, but I didn't have time to make it!
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