This month has been hectic. This month is track season. I’m writing like I am living in the present,
but this is a post about the month that has passed that I can look back on and
think, “Watdahhell just happened?” Track
season started and I decided to travel.
I decided to put myself upon multiple friends so that I could remember
what it’s like to have friends. I
decided to travel across Massachusetts.
From where I live, I started in West Springfield,
MA. I visited my best friend.
Then I went to Worcester to visit a wonderful
person.
Then I ended up in Boston and met up with my old neighbor
and then an old high school friend.
If I were a better blogger, I would have brought a camera
and taken photos of the time I spent in West Springfield laughing at the
waitress who slipped and spilled half our food on the ground. I would have taken photos of the frozen mojito/margarita
Ally’s mom gave her (tequila in a mojito mix bucket is considered what?). I would have documented my time spent in the doorway
of a dorm talking to an old friend who gave me back my high school class
ring. I would have taken photos of
breakfast with someone I can always catch up with. I would have snapped shots of the beers and the ridiculous amount of options of beers with
Nick. I would have told you about the
crazy person I woke up to at 3AM in Allston.
I would have been able to show you all these things, but I was crazy.
I was so crazy that when I
made these cookies, this is the only photo I took. I took only ONE photo of the entire
recipe. They are brownie cookies with a salted-caramel
cream filling. They were too moist, too
delicious, and traveled across the state of Massachusetts. They were the thank you and parting gifts for
every person I visited. They were
delicious. They were not from Martha.
(WHAT?!) And now that I re-read the recipe, after a month, I realize that I did
these absolutely wrong and I’m glad they tasted okay. Maybe I’ll try them again.
Brownie Cookie
·
12 oz. chocolate,
chopped
·
3 tablespoons
butter
·
2 eggs
·
⅔
cup sugar
·
1 teaspoon
vanilla extract
·
¼ cup all-purpose
flour, sifted
·
¼ teaspoon baking
powder, sifted
Salted Caramel
Creme Filling
·
1 cup butter
·
2 cups
confectioner sugar
·
1/4 teaspoon
salted
·
1/4 cup caramel (I
used ice cream topping because I was lazy and out of time)
Instructions:
To make brownie cookies:
1. Place 7oz. of the chocolate and the butter in a saucepan
over low heat and gently stir until melted and smooth. Set aside.
2. Place the eggs, sugar and vanilla in the bowl of a stand
mixer fitted with a paddle attachment and beat for 15 minutes or until pale and
creamy. Add in flour, baking powder, melted chocolate mixture, remaining 5 oz.
of chocolate and mix to combine. Set aside to to stand for 10 minutes. Spoon 2
tablespoonful of the mixture, onto parchment lined bake sheet. Bake for about
8–10 minutes or until puffed and cracked. Allow to cool completely on trays.
To make caramel
creme filling:
1. Place butter in a bowl and beat until creamed. Add in
confectioner sugar and salt and beat until light combined. Add in caramel and
beat until combined.
Assembly:
1. Spread a teaspoon and a half of caramel creme on
underside of one brownie cookie and place a second brownie cookie bottom side
down on top frosting.
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