If you’ve been following my blog for a while now, you know that I love to make baked goods in the summer that have fruit in them. Well I love using fruit in general, but in the summer especially, it seems more appropriate to be eating something that tastes more refreshing and has real fruit like berries or citrus, as opposed to chocolate on chocolate on chocolate. I still do plenty of that, but I really love using fruit.
I feel like I’ve gotten to the point where I’ve covered all the basics on my blog, so it’s time to start thinking outside of the box. This isn’t crazy outside of the box, I’ll give you that. But I thought cookies and cream cupcakes sounded cool. It reminds me of the ice cream. Plus, the frosting looks just like the ice cream. With the half cookie on top, it kind of reminds me of an ice cream sundae.
Today’s the day of my organic chemistry final exam. Wish me luck, I’m going to need to it. But then that means I go home tomorrow, for a whole summer! I’m really excited. I am excited to see my dog, first and foremost, of course. I’m also excited to hang out with my family, have fresh fruit available to me, to have a real kitchen again, watch the Nightly News every night, not have homework, and for playing horse on the basketball court across the street from my house in those wonderful summer evenings.
When I was a kid, I refused to eat nuts. In reality, I had never actually even tried nuts, I just assumed I must not like them because I said I didn’t like “crunchy things.” How I ever got away with this, I have no clue. I think I was first introduced to nuts with my mom’s famous Chocolate Chip Pecan Shortbread cookies, and then gradually discovered that I really like them.
I actually almost remembered to write this in time! This is a crazy time of year for me and all other college students across the country. The final stretch. Next week is the last week of classes (except for that one awkward Monday that we still have classes for). After that is exams week. This means two “reading days” that are dedicated to allowing us to prepare for exams. Then, they start and everyone goes into crazy stress mode.
My dad walks into the kitchen and I’m cutting up this fudge on a cutting board and placing it in a Ziplock container for the fridge. He peers over, grabs one and asks, “Can I eat this?”. I inform him that he can, so he subsequently takes a bite half the size of the piece of fudge, starts chewing and then nonchalantly asks, “What am I eating?”.
I roll my eyes and excitedly answer peanut butter fudge with Nutella swirl on top! He looks at the remaining half of his fudge and says “Wow, holy crap”.
This just goes to show how anesthetized my family has become to my constant baking. At this point it’s just expected – when they come into the kitchen, there will be baked goods and they will probably be worth trying. I just find it funny that my dad ate a sizable piece of fudge before even knowing what it was. Maybe it’s a compliment? Probably just the fact that my dad doesn’t really care what he eats, he just eats. I don’t know how we’re related in that regard.
I’ve actually made these chocolate caramel cookies twice. I made them once at college, and they were so good that I decided to make them again when I was home and properly photograph them so I could put the recipe on my blog. Rolos fill the inside of the cookie and act as the caramel-stuffed inside. The two pair really well together. I had never really eaten many Rolos before I made these, but they’re actually delicious. Highly recommend.
I always forget to write these. What can I say, I have organic chemistry to study for. Well, in between the time that I wrote the last cookie crumbles post and now, lots has happened. I had spring break and went to Washington D.C., then went home and baked a ton, then went to NYC and saw Phantom of the Opera. Since then, it’s been a studying craze, with some baking in between as well, of course.
I’ve probably mentioned this before, but over last summer, I worked at a sandwich shop/café called The Biscuit. Surprisingly enough, they had the best biscuits I’d ever tasted. Before working at this place, I didn’t think biscuits were much different from rolls or any other type of bread. Man oh man, I was so wrong. A dinner roll is chewy and a homogenous dough baked into a roll shape. A biscuit, when made correctly, is extremely tender, flaky, buttery-tasting, and melts in your mouth. These are the second.
You know how Macbooks have notes now, like the application? Well I keep it in my dashboard and use it all the time. One note I have is a baking bucket list. On this list is things like a crêpe cake, a tiered cake, a tasty recipe, etc. Now I can cross off a tasty recipe, as I found this video on Tasty and pinned it to make over break. I’ve seen and heard of tarte tatin, but never made it.