I decided to make another concoction with the delicious Eliot’s Nut Butters. If you haven’t tried these “adult” peanut butters, they are really nice with some unique additions. My favorite is the Chipotle Honey, but this Espresso Nib Peanut Butter is also pretty yummy. So, take a guess — how many mini cookies do you think are in this cookie jar?
It’s getting to be Valentine’s Day and every year about this time, I go off on a little rant on how much I hate Valentine’s Day while at the same time making treat in the shapes of hearts and made with chocolate. It is also the anniversary of this here blog — Cup of Sugar :: Pinch of Salt turns 9 years old on Sunday. This is usually my excuse for making treat like these linzer cookies. This time with Passion Fruit and Red Wine Jelly filling. Different (especially the red wine) but delicious.
I love figs. In fact, I have a Pinterest Board called “Getting Figgy with it” which is all sort of fig recipes. This is variation of a fig cake cookie (aka “Fig Newton”), in this case, a shortbread base with fig crumble and almonds. Easy to make, comes together in minutes and a sweet, buttery, nutty treat.
It’s official cake day. As I have probably mentioned, I usually only make a *cake* once per year (usually for celebrations, I make cupcakes), but today is official cake day. This year, I made a Lemon Raspberry Layer Cake — inside each layer of cake is progressively “redder” with raspberries (actually, it’s more pink than red) and outside a light, fluffy lemon buttercream. I’ll be digging in shortly!
So these cookies don’t actually look like much, but they do *taste* delicious. The other day, I found this Salted Caramel Crunch stuff at Michael’s Craft Store. Basically, it is hard caramel candy crushed up. I threw some onto and on top of my regular chocolate brownie cookies and the caramel crunch melted, and then hardened up again to make these cookies that are almost like candy. Quite sweet, very unique. You might need some milk with these!