Over the weekend, I came to the conclusion that I have a brownie problem. I think that brownies have the potential to be super delicious or super not delicious, but I seem to never turn them down either way, so who am I to judge? It’s just really hard to avoid making brownies, when my recipe tastes like damn fudge and only takes 15 minutes to mix together. I think the brownies themselves are really inhibiting my creativity and motivation to try new goodies on the weekend, because why try a recipe that miiiight be good when I know my brownies will turn out flawless regardless? Also, I have a list of recipes to try, and I just get overly excited about all of them that it turns into overwhelming anxiety about all the things I want to try in the world. Someone please tell me this also happens to them?
Anyways, the whole reason for the brownies is that I decided this past weekend was Galentine’s weekend which means I had my friends over to eat mac n cheese, drink rosé, and of course, have a brownie party! However, since I’m currently a single lady, this week will also be spent celebrating Galentine’s, because yay for lady love! The Galentine’s party consisted of lots of food plus spending a solid 2+ hours talking about uteruses and weird men we meet at bars, so it was a fairly solid girls’ night if you ask me. Also! I made homemade caramel sauce for the first time in forever, and it didn’t even take me a million tries to get it right! The Galentine’s goddess was looking down on me, and I’ve been blessed.
Here’s a guide to throwing your own brownie party!
- Start with my homemade 15-minute brownies, because they’re just perfect.
- Make a few yummy fillings! I had chocolate pudding and whipped cream. You don’t need a ton of fillings, because it’s really all about the toppings!
- Lots of toppings is key. I had animal cookies, pretzels, PB cups, mini M&Ms, chocolate kisses, and Oreos! Oh, and salted caramel sauce!
- Have some cute little cups for assembly. I used my candlewick teacups and other glass mugs I had laying around the house, but you can use anything.
- Have everything prepared before people come over, so you can just put everything on the table when it’s dessert time. Otherwise, you’ll be placing pudding in bowls when you could be talking about uteruses and dumb men (aka the important stuff).
Have a beautiful day celebrating love. Happy Valentine’s Day!
xo Sara Lynn
*Song of the Day: I’ll Have to Say I Love You in a Song by Jim Croce
Apparently at the tender age of 21, I have succumbed to the eternal tiredness accompanied with socializing until midnight and drinking 1 glass of sangria + a single gin and tonic. This past weekend consisted of both of those events at a Friendsgiving celebration, where a few friends and I enjoyed a hodgepodge of family recipes along with a distracted game of Cards Against Humanity and a slew of various spirit glasses. While Thanksgiving is my absolute favorite holiday, I’m starting to realize the value of a successful Friendsgiving, which in my experience is pretty similar to regular Thanksgiving without the pressure of telling your great-aunt and four second-cousins your life plans post-college, and also, you typically don’t have to talk about the disappointing political climate (except not always, but that can be solved with a simple “Sangria anyone?!”. I know how to please the crowd).
Typical to Sara Lynn antics, I provided the aforementioned sangria and a pumpkin pie with whipped cream, which after a few hours, turned into a weapon of mass destruction as it was flung throughout the kitchen, into hair, and onto faces while I ducked under the breakfast bar with my wine glass. Once whipped cream starts flinging, this chick is out. However, the pumpkin pie was amazing and enjoyed for breakfast before work the next day. As for the sangria, a twist on the classic using apple cider for a autumnal flavor, it needs to be worked on slightly. It was delicious, but it also reminded me of bubblegum which just isn’t really my style. Don’t worry…I’ll keep working on it for winter holidays.
After a weekend of socializing with friends and working, I came down with a bad chest cold that I can just tell is brewing into something horrid. Luckily, I got my ass into the doctor ASAP, and hopefully the antibiotics they provided will knock this thing out before it even develops, because again, Thanksgiving is my favorite holiday! I want to enjoy my family time even if it does make me evaluate my life plans and strive to keep my mouth zipped when certain President-elects are brought up. Also, I have a ton of pie dough to make before Wednesday, and this hacking out my lungs thing is making me want to do nothing but pass out in my bed with a heating pad suctioned to my chest. Yes, I like to feel sorry for myself, but I did work today and take a test and do a presentation, so I feel like I deserve a little credit here. I’d probably whine a little more, but I am hugging some warm apple cider and watching Full House reruns, so it can’t be all bad, right?
And that leads to the apple cider. As I mentioned before, my parents just moved here and have an abundance of apple trees on their property which equates to me having fresh apples in my house constantly. Pros: beautiful, freshly picked apples all the time!!! Cons: I will never be able to eat another apple pie with store-bought apples again. How come homemade apples are so much sweeter and flavorful? Anyways, I found myself with pounds on pounds of fresh apples, and that is how this apple cider recipe came to fruition.
Now, you can make this apple cider recipe on the stove which will take a couple of hours. I chose to prepare it in a slow cooker so I could pop it on before class and come home to a cinnamony-appley-smelling goodness when I came home. Either way, this recipe is fool-proof and will taste absolutely delicious.
*If you are using orchard apples, you may notice that the cores look a little funky every once in a while – yay organic!! I chose to cut these parts off, but if the cores look okay, don’t worry about removing them. You can even leave the seeds in – they’ll all get strained out in the end.
XO Sara Lynn
*Song of the Day: Flightless Bird, American Mouth by Iron & Wine
Summer has now officially approached in Reno. In my Vegas-days, I used to loathe summer and its dry heat that would exceed far past the low hundreds. Now living in Reno, the weather is a gamble, meaning I can be a little more friendly towards the summer months depending on the day. For instance, yesterday the high was 75*F, but tomorrow could be 105*. Luckily, I’m not too far from SF, which pretty much always has a low chill and Tahoe, which may be warm, but at least you can cool off in the melted-snow water. However, I’m a huge fan of BBQs, as I’ve mentioned in the past, and even though I’m working as both a marketing intern and barista, I’m taking this summer as an opportunity to eat plenty of good food, explore new Northern Nevada attractions, and not be in school for the first time in 3 years. Plus, my birthday is in July, so that’s always something I look forward to! I’m also stoked to try out some new BBQ recipes, starting off with a twist on classic summer Lemonade. Hello blackberry-mint limeade!
When it comes to the lemonade-limeade debate, I wholeheartedly lean towards the limeade side. Actually, I’m not really sure there is such a debate, but if there were I would always go Team Limeade. Now that it’s summer, I’ve decided to try out my own variations on limeade (and maybe even lemonade, we’ll see…), and I thought the perfect way to start off the limeade experiment would be to use a berry that’s not as highly recognized as its berry counterparts. I love how shiny and succulent blackberries are, and when they’re mixed into a limeade, it makes this beautiful fuchsia hue that would perfectly complement a BBQ. Also, I added mint, because I was feeling fancy.
Before I share the recipe, I will first start off with a confession, because I’m not perfect, and I’ll readily admit that
all the time in most circumstances, such as this one. For this recipe, I decided to use already bottled limeade. *gasp*, I know. From someone who really goes out of her way to not use prepackaged stuff, this may be slightly shocking. However, I can already find delicious, sweet, fresh-tasting limeade in the juice aisle at my local grocery, and I own no type of juicer whatsoever, so prebottled limeade it was. On the other hand, if you are one who feels so inclined to make their own limeade, I’ve found a recipe from a trusted source with good reviews here.
This limeade is refreshing and easily adaptable if you’d like to try another berry or herb. I prefer my limeade sweeter, so I use more syrup, but if you like yours a little more tart, I’d use less syrup or even muddle some blackberries and mint in the bottom of your glass and just use a tiny bit of syrup. Also, I used 3 mint leaves in my original recipe, and I found that the mint was very strong. I’d recommend using only 2 mint leaves so the blackberry flavors are noticeable. The mint can be very overpowering, but you can always add some straight to your drink if you want more of that flavor later!
Blackberry + Mint Limeade
- 1 cup sugar
- 1 cup water
- 1 cup blackberries
- 4 fresh mint leaves (or basil!)
- 2 liters limeade or lemonade
- 12 oz vodka optional
- In a small saucepan, combine the sugar, water, and blackberries. Bring to a boil, smashing the berries with a wooden spoon. Boil until the syrup thickens slightly, about 3-5 minutes. Strain through a sieve if you don't want blackberry chunks.
- In a pitcher, combine the limeade or lemonade and the blackberry + mint syrup. Start with 1/2 cup of the syrup, and add more to taste. Stir in vodka, if using. Serve over ice with mint and blackberries for garnish.
XO Sara Lynn
*Song of the Day: The Other Woman by Devendra Banhart
(Updated 10/6/2019) An easy, deconstructed chicken pot pie made with plenty of fresh vegetables, thyme, parsley, and topped with buttery puff pastry!
PSA: Please be nice to college students, we are in the midst of midterms and life is a lot to deal with right now!!!!!!!
Over the past couple of weeks, I have been a giant ball of college-related anxiety which has led me to staying up into the early hours of the morning working on business plans and marketing research studies while living off of scrambled eggs with toast. I’ve also been fighting the early stages of a cold by popping obscene amounts of Vitamin C and drinking Immune Boosting Tea. The cabin fever is getting to a Jack Nicholson-level that makes me dream of hiking and Tahoe beaches and weekend roadtrips to San Fran.
In times like these, I find the only cure is to take a couple of hours to indulge comfort food, a sleeve of Milanos, and a lighthearted tween movie, normally of the Disney variety, although that is not required. My choice of the moment is Princess Diaries. But I digress. What I’m really here to talk about is the comfort food component.
My comfort food of choice: easy, cozy deconstructed chicken pot pie.
Today, we have chicken pot pie that has been deconstructed, because there’s less time between preparation and consumption, and also puff pastry is the jam. I developed the recipe randomly one weekend with ingredients I had sitting around in my fridge, and I will never look back. As far as I’m concerned, chicken pot pie is the best food to cure sadness, and also it’s the best way to say goodbye to the winter season. While this is not necessarily a “traditional” pot pie, it has all of the components. Chicken, veggies, thyme, crust, warmth, happiness. And you’re probably eating it snuggled up in a blanket while watching a movie. I *highly suggest* making this one last time before BBQ season officially hits.
How to make deconstructed chicken pot pie
This is a very easy pot pie recipe! It’s one of my favorites for the weekend, because it only takes like, an hour total. I prefer to make little mini chicken pot pie cocottes, but it’s not necessary. You can also make this a one-pot deconstructed chicken pot pie if you feel so inclined! You just have to boil the chicken and potatoes, saute the veggies, and thicken the sauce. After, top it with buttery puff pastry! And then dig in while it’s way too hot, burn your lip, and have the *ultimate* chicken pot pie situation.
Also, this recipe is easy to switch up! Use whatever veggies you have laying around. You could do broccoli or green beans or mushrooms if you’d like. I kind of think mushrooms have the texture of a slug, so I avoid them. But do you!
And speaking of mushrooms, you could totally make this recipe vegetarian by subbing chicken for mushrooms and using veggie broth! Super easy. Have fun. Get creative. Go crazy, girl.
(On another note, if you know anyone interested in funding a coffee shop/bakery or a weekend vacation, or you have some secret knowledge that I’m a princess and therefore deserve to be in the far away land of Genovia wearing pretty ballgowns and living in a castle instead of studying my brains out in college, you know where to find me).
Deconstructed Chicken Pot Pie
Notes: This will feed six people if you have other sides involved. If you have big eaters, this will probably only feed four.
Make it vegetarian by subbing the chicken for mushrooms and using veggie broth!
You can also use regular pie dough if you prefer that over puff pastry.
You can use ramekins or cocottes. I like Staub and Le Creuset. These are the cocottes I used for this recipe.
Deconstructed Chicken Pot Pie
- 1 sheet puff pastry, thawed
- 1 egg, whisked with 1 Tbs. water (a.k.a. egg wash)
- 1 lb chicken breasts or thighs
- 3 small gold potatoes, peeled and diced
- 1/4 cup unsalted butter
- 3 carrots, peeled and sliced
- 2 celery stalks, small dice
- 1 large shallot, minced
- 1/3 cup peas
- 1/3 cup corn
- 2 large cloves garlic, minced
- 1/4 cup flour
- 1 1/4 cup chicken broth
- 3/4 cup milk
- 1 tsp fresh thyme
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- Preheat oven to 400° F. Line a baking sheet with parchment paper. Grab 6 ramekins/cocottes to make mini chicken pot pies. To make a one-pot recipe, make sure you have a deep 12-inch pan.
- Place your puff pastry on a floured surface. Roll out any cracks in the pastry with a rolling pin. Using your ramekins as a guide, cut out six rounds. (If you’re making one-pot chicken pot pie, you can just leave it as a big rectangle). Place the puff pastry rounds/rectangle on a baking sheet, and brush with the egg wash. Bake for 12-15 minutes, until a deep golden brown. Set aside.
- Place the chicken breasts (or thighs) and potatoes in the 12-inch pan, and cover with water. Bring to a boil, and reduce to a simmer. Cook 15-20 minutes, until the potatoes are fork-tender and the chicken is cooked through. Drain the chicken and potatoes. Then, cut the chicken in bite-sized pieces. Set aside.
- Wipe the 12-inch pan clean, and place it back on the stove over medium-high heat. Melt the butter in the pan, and add the carrots, celery, and shallot. Cook, stirring occasionally until the vegetables are tender and starting to brown on the edges, about 8 minutes. Add the peas, corn, and garlic, and saute for about 30 seconds, until the garlic is fragrant.
- Sprinkle the flour over the vegetable mixture, and cook for a minute or two. Then, slowly whisk in the chicken broth and milk, until the mixture is smooth and starts to thicken. Add the chicken, potatoes, thyme, parsley, salt, and lots of pepper. Taste, and season as necessary. Let the mixture simmer for about 10 minutes.
- Divide the chicken pot pie filling between the six ramekins. Top with the puff pastry rounds, and serve! For the one-pot version, place the puff pastry rectangle on top of the filling. Cut into 6 slices, and serve. Enjoy!
*Song of the Day: Maps by The Yeah Yeah Yeahs
About once a year, I get a strong yearning for summer. The long days off, laying on the beach at Lake Tahoe, wearing light sun dresses and messy up-dos to keep the hair off my face, the smell of beer & cheeseburgers on the grill, Slurpees, riding bikes, bonfires when it starts to cool down at sunset, going on holiday, fireworks. The time normally comes around late January/early February. The holidays are over, so the snow isn’t lit up by Christmas lights, and comfort food feels too rich and loses its appeal. Winter break has passed, and I’m back in school for “spring” semester, which is really just a tease, since it’s still 40* or below outside, and I’m tired of wearing the same sweaters and coats I’ve been wearing for months. I stare longingly at my bikinis and dream of taking a roadtrip and going on hikes.
After a few days of missing summer, I normally resort back to my usual cold-dreary-weather-obsessed self, snuggle in my blanket with some hot tea, and watch a movie while the rain patters outside. I indulge myself on the weekends with pot pie or roasted chicken, enjoy the cold Reno mornings surrounded by snow-capped mountains, and sip Guatemalas or Perus at the coffee shop. Once summer comes around, I’m already dreaming of the brisk cold that sneaks in mid-September.
A couple of weekends ago, I went to Tahoe with a *special human* to see the snow on the lake, which I had never done before. I took some pictures, and we climbed on rocks at Sand Harbor to watch the sun dip completely under the horizon, which was incredible, albeit slightly dangerous. Kings Beach was filled with cute kids in puffy snow onesies and dogs prancing after tennis balls on the beach. My faith in winter was restored, and bagels were consumed over coffee the next morning.
Which leads me to the bagels. Lately, with stormy clouds blanketing Reno on my days off, I’ve taken to trying out more difficult recipes that I’ve never attempted before. Oftentimes, I find that the recipes are not as hard as I initially thought, and they taste much better and cleaner than their store bought alternatives. Such was the case with these homemade bagels. Seemingly intimidating, but actually so easy, and they take no more than two hours to make.
I’ve been staying off of the internet lately, mostly due to a recent computer update from a certain tech company, let’s call them Schmicroshoft (no names please), that refuses to connect my computer with my wifi, essentially leaving it unusable, and leaving me to try solution after solution to no avail (but also because people keep talking about politics on social media). Long run-on-sentence short, I spent 2 hours on the phone with said company, and my computer still isn’t fixed, which is why I haven’t gotten the opportunity to share this recipe until now. But I promise, it’s probably one of the most successful recipes I’ve made, and it’s versatile enough to add whatever ingredients you want. Use an egg wash, and sprinkle the homemade bagels with seeds, garlic, onion, cheese. Mix in blueberries or chocolate chips. Take one straight out of the oven, toast in under the broiler for a few minutes, and smother it with a thick slab of butter or cream cheese.
Don’t forget the coffee.
*Bagels require high gluten flour, or they do not come out nearly as well. I easily found bread gluten at my local bulk grocery, but if you cannot find bread gluten, you could also use high-gluten flour.
*If you top your bagels with seeds, onions, garlic, or cheese, you will need to brush them first with an egg wash (1 egg mixed with a little water). If you want blueberries or chocolate chips, you can mix them straight into the dough!
*Song of the Day: It’s Real by Real Estate*
[Update 1/12/16: I made these rolls last weekend for the first time since I posted this recipe. I changed the recipe up a little bit for experimentation, and ended up liking the new recipe more. I added more butter (yikes, I know), tried traditional scalded milk instead of buttermilk, and used a different icing. The original recipe is in the body of the post, and the new recipe is on a recipe card at the bottom of the post. The new rolls are more fluffy, but if you prefer the old recipe, it’s still there, no worries! I also updated some new pictures, since my photography has gotten significantly better (but still left the old ones with instructions and whatnot). Hope you guys love! Xo.]
These are so good.
Have you ever had like, a really really really good cinnamon roll? Not like a Cinnabon one, but a really delicious, homemade cinnamon roll? It’s a special kind of experience everyone should get to have.
I’m happy to report that you may now make your own if you truly wish to experience the phenomenon of eating an out-of-this-world cinnamon roll.
I have truly done it. I have created the perfect cinnamon rolls.
They take pretty much all day to make, but they’re super easy. I promise, you can make these! Just make sure you have new yeast and everything is going to be okay. You can do anything.
Sara Lynn: motivator and cinnamon roll goddess.
Maybe that’s a little dramatic. Maybe it’s not. Maybe you should make these cinnamon rolls and let me know if you think that I’m a cinnamon roll goddess.
A disclaimer about the following pictures:
1. My nail color randomly changes from red to sparkly pink because I got my nails done while the dough was rising. I highly recommend you find something time consuming to do while you wait because cinnamon rolls take a long time to rise and a long time to make in general (but still so worth it).
2. The pictures change from good quality to bad quality because, again, they take a while to make and I ran out of daylight.
Shall we get started?
1/2 c. warm water
1 package instant yeast
1/2 c. + 1 Tbs. sugar
1/4 tsp. salt
1/2 c. buttermilk
1/3 c. melted butter
4 1/2 c. flour
1/2 stick butter
1/2 c. brown sugar
1/2 c. white sugar
2 1/2 Tbs. cinnamon
4 oz. cream cheese
2 Tbs. butter
1 1/2-2 c. powdered sugar (depending on how sweet you like your icing!)
1/2 tsp. vanilla
2-3 Tbs. milk, to thin
First, you’re going to want to mix together your warm water, yeast, and a tablespoon of sugar. Set it aside to double in size!
Mix 1/2 c. sugar, flour, and salt in a bowl.
Nice and doubled! Yay!
Mix together buttermilk, egg, and butter.
Add half of the flour mixture until it’s incorporated.
Add the yeast mixture and stir together.
It might not mix very well because it’s going to be very lumpy and thin like pancake batter.
Mix in the rest of the flour and knead a few times with your hands.
Knead until smooth and beautiful.
Set aside in a warm place covered with plastic wrap or a towel. Let rise for 1-2 hours.
*insert random photo and nail color change*
Roll until about 1/8 inch thick.
Brush with melted butter.
Mix together cinnamon, sugars, and salt for your filling.
And spread it all around!
Roll it up.
Brush it with more butter (sorry cholesterol).
Cut into rolls that are about 2 inches wide. You should have about 8 pretty ones.
And a few not so pretty ones 🙁 Oops!
Brush a parchment lined casserole dish with more butter.
Sprinkle with remaining cinnamon and sugar.
Line the cinnamon rolls in the casserole dish. Set them aside, covered, to rise for another hour or two.
Look how pretty!!! (That top left one is so sad. Poor little guy. Still delicious).
Bake at 350* F for about 14-16 minutes, or until a light golden brown.
Meanwhile, mix together the icing! Whip butter and cream cheese together until incorporated. Add sifted powdered sugar and vanilla. Thin with milk.
(Uhm, is this not just the worst picture you’ve ever seen? Did I even try? Just trust me, it’s a delicious icing).
Yay, they’re baked and beautiful!
Spread frosting over warm cinnamon rolls.
Do you see that cinnamon filling? Oh my gosh. I might go grab one of my extras from the freezer right now. They’re sooooo good.
Which reminds me, if you have too many because you made 11 cinnamon rolls and you live by yourself, just go ahead, wrap them in some plastic wrap individually and then place them in freezer bags. They’ll stay good for a few months and you can indulge in cinnamon bun goodness whenever you want!
Go make these. Right. Now.
* Notes*: 1. I use my mixer with dough hook, but these can also be made with a mixing bowl and wooden spoon! I’ve done tries both methods and either works! 2. If your dough won’t rise, try heating oven to 250* F, turning oven off, and placing covered bowl of dough in warm oven (make sure bowl is oven proof!). Leave alone for 2 hours. 3. If dough still won’t rise, your yeast is probably old. Buy new yeast and start again. 4. Rolls can be made one night, and baked in the morning! Just form the rolls and let them do their second rise in the fridge overnight (8-12 hours). In the morning, remove from fridge, and let warm up for about an hour. They will take longer to bake (upwards of about 30 or 40 minutes, so don’t worry if they don’t bake quickly! Cover with foil halfway through if they start to brown too much.)
*Song of the Day: Won’t You Come Over by Devendra Banhart
Have you ever had one of those days where you feel like nothing goes right?
And then you realize that literally everything you’re sad about is just a bunch of first-world problems, and nothing is actually wrong and you’re just being a princess about everything…?
Because I had that kind of day on Friday.
First, I woke up really early (at like, 6 a.m. On my day only day off…) and could literally hear my next door neighbor’s TV. Please note: I live in a house. Not an apartment. Not a condo. A house. And I could hear their TV. Because only at 6 a.m. do I have superpower hearing. After laying in bed staring at the wall for a few hours, I got up and *attempted* to do my hair and makeup, but no matter what I did, I looked like a hot mess. After about 1 1/2 hours, I finally was able to make myself look how I do every single day. It just took twice as long.. I finally decided that I would grab lunch and watch movies. But then I dropped my lunch on the ground 1 bite in (and ate it anyways because at that point, I had no limits). I also couldn’t find half of my Disney movies. So to solve that problem, I had a meltdown.
I am almost 20 years old and I cried over not being able to find my Disney movies.
Eventually, I decided to go grab a coffee, talked to a cute barista, and ended up at an 80’s party wearing a Risky Business costume.
The day ended up pretty great, and I realized that I just needed to take a deep breath, and understand that my problems were really not that bad.
Because they weren’t.
But they were kind of funny and now you can mock me a little.
Plus, I had these sitting in my fridge, so how bad could my day really be?
Since I know most of you are probably thinking, “What’s a nanaimo bar”, here’s a brief history:
The Nanaimo bar was invented in none other than Nanaimo, Canada. That’s about all I know. The actual dessert is made up of 3 layers. The first is a no-bake crust made with chocolate, nuts, coconut, and graham crumbs. The second layer is traditionally a custard buttercream, and it’s topped with chocolate.
But since it’s Girl Scout Cookie season (because obviously that’s a season), I decided to make them using Somoa cookies. Which already have chocolate, coconut, and a graham-like texture.
Plus caramel which is never a bad thing.
As previously stated, traditional nanaimo bars have a custard buttercream filling. Which is really good, but really rich, and really sweet. To make it a little less dense, I decided to make a swiss meringue buttercream filling. And add caramel to enhance the Somoa theme.
Result = something you need to make now.
Note: Please don’t be scared. 3 layers sounds like a lot. Swiss meringue buttercream sounds intimidating. SO NOT. These are very easy and don’t require that much time. Be brave, bakers.
1/2 c. unsalted butter
3 Tbs. sugar
1/4 c. cocoa powder
1 egg, beaten
1 1/2 c. Samoa cookie crumbs, crushed + 1/2 c. chopped roughly for garnish
1/2 c. almonds, chopped
1 c. sweetened coconut
3 egg whites
1/2 c. sugar
1 1/2 sticks butter, softened
1 tsp. vanilla extract
1/4 c. caramel sauce, homemade or store bought
4 oz. baking chocolate
1 Tbs. butter
For the bottom layer, melt the butter, sugar, and cocoa on the stove over medium heat. When it’s combined, mix 1/4 cup of the mixture into the egg to temper. Add egg mixture back to the chocolate mixture and stir over the heat until slightly thickened. Remove from heat and stir in Samoa crumbs, almonds, and coconut. Press into a greased 8×8 or 8×11 baking pan. Freeze for 20-40 minutes.
Meanwhile, heat 1-2 inches of water in a medium sized sauce pan on the stove until it starts to simmer. In a heat-proof mixing bowl, combine the egg whites and sugar. Place mixing bowl on top of the sauce pan and stir the mixture until a candy thermometer reads 140-150* F. Remove from heat, and whip egg mixture until stiff peaks form and mixture is cooled. Add butter, 1-2 Tbs. at a time until frosting forms. If it appears curdled, keep beating until it forms, or add butter 1-2 Tbs. at a time until the texture is creamy and smooth. Add vanilla extract, salt, and caramel sauce. Pour mixture and spread evenly over the crust layer. Refrigerate until buttercream is firm.
While the buttercream firms, heat the chocolate and butter over low heat until melted. Spread chocolate evenly over firm buttercream layer. Sprinkle chopped cookies over the top, and refrigerate until chocolate is hardened. Cut into bars, or bite sized pieces. Bring to room temperature before serving.
Makes 16 large bars or 64 bite sized pieces.
I hope you all had a wonderful Sunday. I laid in bed until 11, went to my favorite coffee place, and watched Friends for hours.
What did you do?
*Song of the Day: Pedestrian at Best–Courtney Barnett
I’m writing this post late in the night purely because there’s a good chance I’ll be on a small hiatus for the next few weeks.
Because I’m moving! Yep, the past week all I’ve been doing is packing away. We even got a 26 foot trailer to pack it all in. Crazy!
So, about these tacos. I’ve been craving Mexican food so badly the past few weeks but have yet to get it. And even though what I’m really craving is deep fried chips with salsa, and globs of gooey cheese over shredded beef, this was a pretty good sub for a healthy dinner.
And just in case you’re wondering, my brother (and I quote) said these were “the best tacos he ever had”. A nice compliment if I do say so myself.
The best part? They’re sooo easy! They only took me about 1 hour to make from prep to dish-washing, and some of it can be made in advance if needed.
Keep reading for the best tacos ever 😉
(recipe not found or in draft status)
XOXO Sara Lynn
*Song of the day: Beach Demon by Wavves