It seems like salty & sweet is the name of the cooking game everywhere I look. Sometimes I feel like people mix salty & sweet to be “edgy” and “controversial,” however these deeee-lights below just plain tickle my fancy and so far live up to their exciting battle of the taste sensations.
These first two tasty treats fall into what I call “Pinterest: Tried & True.” (As in I found them on Pinterest, tried them and maaaaan are they true to their picture glory.) And best part, they are lazy recipes. EASY PEASY, I promise!
No seriously, I just wrote that. All of that amazing deliciousness baked up in one little recipe.
I don’t know about you, but my least favorite part of making chocolate chip cookies is dropping cookies on the sheets over and over again. Besides the fact that this cookie pie is slightly under cooked, which is my favorite kind of cookie, all you have to do is mash it up in a cast iron pan and pop it in the oven.
(When it comes out of the oven you’re going to think its under cooked, let it cool and don’t be tempted to put it back in otherwise you’ll get a dried up edge. If you hate the idea of an undercooked center lower the temp and add some time.)
I’ve always been afraid of making caramels or candies of any kind. It seems all fussy needing a thermometer and watching it so it doesn’t burn, but I tell-ya what this was so simple. And beyond delicious. I made this over the Christmas holiday to go on a Flourless Chocolate Cake (thoughts on that below).
After this delightful sauce played its key role in Christmas dessert we came up with excuses to eat it any which way we could! “Oh the sugar bowl is empty, maybe I should put caramel sauce in my coffee.” “Oops that spoon fell into the jar, how did that happen? I guess I should lick it clean.”
Before we move on, back to that Christmas dessert. While you’re whipping up these new tasty recipes add this one to your Rolodex - pull out your food processor and make this Chocolate Flourless Cake STAT. Seriously, another easy easy recipe that is a crowd pleaser all around! (Also delightful with a raspberry sauce/coulis - just sayin’.) Similar to the Chocolate Cookie Pie you’ll think this is undercooked when you pull it out of the oven, the center seems all jiggly. Trust it, let it cool, its fudgy heaven. Yuuuum!
And finally in honor of World Nutella Day (no joke it was this past Sunday)
NUTELLA. SEA SALT. FUDGE.
Whhaaaaat?!? The last treat cannot be far behind to claiming its place on the Pinterest: Tried & True list - I’ll report back soon. For now enjoy this photo from the Tasty Kitchen and click over for the full recipe here.
—- Maybe you noticed that gorgeous wood table holding up these treats in the first two photos? That would be the fabulous table my Dad made for us. You may remember the teaser from my last post before my 6-month hiatus… A full post on that to come on that soon! —-
Being born and bred in NY I know good bagels, good deli sandwiches, good black & white cookies and good rainbow cookies!!!
You cannot get them anywhere else in the world that taste as great. * FACT *
I suppose it is this high standard that never allowed me to think about the idea of even trying to bake my own version, but Smitten Kitchen makes me want to give it a try.
She calls them Seven-Layer Cookies, I’m not sure why you would call them such a boring name, when Rainbow Cookies is an option, but hey who am I to judge. I’ll file this one for one day in the future.
And…the post over at Smitten Kitchen was originally made on my birthday, check that out. Clearly me and these cookies are meant to be!
Oh Joy! indeed…why has it never crossed my mind to shake up the traditional s’more?!? Normally I’m not a big messing with traditional food-type of person. If I’m going to have a pizza I want more cheese then you know what to do with and sauce up in there, if you’re making some cupcakes - serve up the vanilla & chocolate please. Don’t go messing with tradition…but Neopolatin S’mores, some how I think I can handle this!
Via Oh Joy!