Sigh. There are times that I wish I could just do things over again.
Like the fact that I should have embraced my curly hair looooooooooong before I actually did. All of those bad yearbook photos and my poor, poor curling iron – it never expected to be used as a straightener.
I also would probably not have pierced my bellybutton. I think I wore that thing for 2 years, got sick of it and just took it out. Now I have a random dot above my navel that is totally lame. And while we’re on the subject of piercings I probably would have pierced my nose earlier than I did…maybe I wouldn’t have gotten as tired of that and the scar is waaaaaay less noticeable.
I would have embraced my love of Dave Matthews Band and Pat Green earlier than when I was in college. And I would have gone to their concerts before I turned into an old lady who doesn’t like loud noises.
Or what about the time that punched my sister and sent her to the hospital? First of all let that be a lesson to anyone who wants to mess with me; I don’t take no crap from nobody! (Name that movie and you get 10 points). Although it’s a funny story now I do feel bad. Sorry Salah!
I probably would have gone to culinary school when I still lived in Dallas.
I would have married Nate earlier than I did. There’s simply not going to be enough time in my entire life to be his wife – even if that life of mine is another 100 years.
Oh, and another thing – I decided that I simply must try again to make some cookies that I was going to make for you guys. You all know my high-altitude cookie woes, and this was no exception. While the first recipe was delicious, albeit ugly, I decided to go a different route this time. I made them fancier with a light sprinkling of sea salt because I just can’t get enough of the sweet-salty combo. I made them like little mini caramel chocolate sea salt pies in the middle of a brown sugar cookie crust.
I did them over and I’m so glad that I did because WOWZAH. Awesome. I even made my own caramel – well, Ina’s own caramel – which in and of itself is worthy of a big fancy gold star on this blog post. Get ready guys, and pull on those fancy pants!
BROWN SUGAR COOKIES WITH SEA SALTED CARAMEL AND DARK CHOCOLATE SWIRL
- 2 sticks butter, at room temperature
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3 cups flour
- pinch of salt
- 1 cup dark chocolate chips
- 1 Tbsp heavy cream
- recipe for the salted caramel can be found here
For the cookies: mix together the butter and sugar until incorporated. Mix in the egg and vanilla until just incorporated; make sure you scrape down the sides of the bowl before adding the flour. Mix in the flour until just incorporated. You want the dough to be a smidge on the dry side, so if it’s not clumpy then add a tad more flour. When the dough has come together wrap it in a disk in plastic wrap and refrigerate for one hour. Preheat oven to 350. Lightly flour your work surface and roll the dough out to about 1/4 inch in thickness. You’ll need two different dough cutters, one slightly smaller than the other. Cut out the dough with the larger cutter, being sure to keep the dough intact as much as possible. Move half of the cut-outs to a baking sheet lined with parchment paper or a Silpat. Use the smaller cutter to cut the middle out of the remaining circles. Brush the circles on the baking sheet with a little water, then gently place the donut-shaped cut-outs on top of the circles on the baking sheet…basically making a little pie crust. Repeat with the remaining dough. Bake at 350 for 10-15 minutes until the bottoms start to brown slightly. Let cool completely before adding the caramel and chocolate.
For the chocolate, melt the chocolate chips and cream in a double boiler over simmering water until smooth and creamy. Set aside to cool slightly. Make the caramel while the chocolate cools a bit.
To make the caramel-chocolate swirl, first fill the middle of each cooled cookie with about 1 Tbsp of the caramel. Drop a few very small bits of chocolate in different places in the caramel, then using a toothpick gently swirl the chocolate into the caramel. Work one cookie at a time to make sure the topping swirl together properly. Let cool before eating.
This post was sponsored by Frigidaire. When you share your own do-over moment at Facebook.com/Frigidaire, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, Frigidaire will help cover the costs for one lucky visitor to win the ultimate do-over.