Last weekend, I decided to use up a reserve of caramel sauce in a quart of simple homemade ice cream. It had a wonderful texture and a next-level sweetness with that perfect shock from the sensational singed sugar that is at the heart of a batch of good caramel. It was offered as a small dessert out of the blue on Tuesday night but plenty remained to partake of on evenings that followed.
When (pre-pandemic) Roediger House regulars Kristen and Mookie came for a driveway camp chairs visit last Thursday afternoon, that caramel ice cream seemed a perfect accompaniment for a warm slice of fresh-baked chai-spiced snickerdoodle skillet cookie. It might have been a little too perfect.
"Chai-Spiced Snickerdoodle Skillet Cookie," from Heather Baird of SprinkleBakes.com. [Published 06 July 2020]
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