I haven’t made anything chocolatey for a while, for good reason: It’s summertime and there is such an abundance of fruits, veg and berries, that I should leave chocolate for the winter, when I am not as lucky. That said, chocolate is pretty good too, so I decided to make these sugar cookies. And pecans and sea salt? How can you go wrong!
What is better than regular ole s’mores? Make the graham crackers yourself (I make them round in this case) and then add a Reece’s Peanut Butter cup and proceed as usual. These are absolutely crazy good. Be forewarned that you will likely only be able to manage one though, as they are rich rich rich!
Apparently today is a holiday. Or a “holiday”, as it were. The first Friday in June is apparently National Doughnut Day in the US. Yes, just what we as a generally overweight nation need: a day in celebration of the doughnut. And yet, when I heard that Dunkin Donuts and Krispy Kreme were giving the little gems away, I decided that I could one up them by simply making my own, hence these Glazed Ricotta Doughnuts. For Breakfast. Before work. On a holiday.
I really like Florentine-style chocolate chip cookies … the thin and crispy kind. The trick to this, I think, is to make the dough and then make the cookies straight away. Letting it cool in the refrigerator firms up the butter again and then you get more “puff” to the cookies themselves. These, while not really chocolate chip cookies as their primary flavor, definitely are florentine style. The toffee bits make them even crispier. Quite yummy, if I do say so myself.
As an aside, maple extract is my new favorite flavor. If you can’t find the extract, simply boil down some syrup until it is thicker and more concentrated. Just be careful when you are doing that, as you don’t want to cause a “burned pan” disaster.