How lovely!
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Help … I can’t remember who asked about the Brown Sugar Chocolate Chip Cookies with Toffee. The recipe is on Epicurious but won’t let you read it without subscribing. I found the same one on The Boy Who Bakes.
I used Guitard Bittersweet wafers and didn’t add sea salt on top at the end. I refrigerated the dough overnight and then let it soften some on the counter. Recipe says 1 oz portions … way too big for me. I did balls like ping pong balls. It was mig or Caitlin who did the pan banging in the middle so I did that too and wrote it into my recipe.
Skor’s can be hard to find. I love this recipe and it’s the only one like this that I make now … I have a good stash of the Skor bars. Mine take 11 minutes.
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Best wishes to LLD for fast recovery from surgery, glad it went well. I also hope his visit to Lulu in frigid New England went well!
I too am thinking about sweets soon, maybe making a thick Taza hot chocolate sauce to finish up some churros from Spain we’ve had in the freezer for too long.
Also trying to find a really blood-orange-heavy citrus cake recipe I made years ago. I will find it…I don’t make sweets very often, but that was one I liked.
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What an amazing desset spread! Lucky recipients!
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They look fantastic!
iirc Sarah Kieffler is the pan banger 
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Yes, this is the one. Thank you!
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Cake is ready to go for tomorrow’s party. I’m looking forward to seeing the commercials.
Maybe it will be a good game – who knows.
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I want to make my first soufflé !
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Those sound awesome. Skor bars were hoarded in our household growing up.
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You’ll love these, use the Guittard bitters wafers.
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Beautiful cake party!! Hope you enjoyed yourself, you certainly did the birthday girl proud!
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The first thing I tried to bake, very ambitiously, was Grand Marnier soufflé. Took me maybe a dozen attempts to succeed.
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OK, THAT was very ambitious!
Here’s a simple but delicious cheese soufflé, the eggs are not separated but beaten whole directly into the bechamel. Jacques Pepin’s mother’s recipe, made as a unknowing new bride 
, she continued to make it that way as it was very good.
ETA. I should say is very good as I’ve made it several times.
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Sounds delightful, thank you.
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I meant bittersweet chocolate wafers.
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Can you post the ganache recipe? I’d like to make it.
The failed milk chocolate “whipped ganache.”
I made the same recipe with 70% instead of milk chocolate as a trial, and it worked. Note that the quantity of ganache in that recipe is small (it’s for a single layer skillet cake) so I doubled it.
I also made this today (chocolate glaze/ganache for my bundt cakes) and repurposed the leftovers for my layer cake.
Ganache is dead easy - it’s heavy cream and chopped chocolate. Of course there are details and nuances, but it’s extremely simple.
Unless you’re me trying to make milk chocolate ganache for 55 people at a party in 90 minutes.
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Looks like a wonderful spread: very impressed by your quick pivot with the ganache. Doubt that anyone noticed!!
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Ditto!
