The name of the blog post says it all, once it gets done saying quite a bit. I was on a bit of a run with ice creams and super-duper cookie concoctions as we began the month of February. Following the successful maple walnut white chocolate blondie with vanilla ice milk back on February 4th, I was ready to go with a different skillet cookie with yet another frozen dairy treat. Ah, but I had one of my blessedly rare kitchen screw-ups when I made it a couple of nights later, because I completely forgot the brown sugar! But on Monday a week ago, I gave it a second trial. Pictured above is an oatmeal chocolate chunk salted coffee caramel skillet cookie, topped with homemade Vietnamese coffee ice cream, and drizzled with a bit more coffee caramel sauce. I'm glad I don't have to get a read on my glucose levels again until my next regular check-up this summer, or else my doctor might get to fussing at me.
Adapted from "Oatmeal Chocolate Chunk Salted Coffee Caramel Apple Skillet Cookie," from Tieghan Girard of the Half-Baked Harvest blog. [Published 29 October 2013]
"Vietnamese Coffee Ice Cream," by David Lebovitz. In The Perfect Scoop. Berkeley: Ten Speed Press (2007), p. 35.
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