a recipe that I love… even if it’s off the back of the packet! https://www.hersheyland.com/recipes/sea-salt-caramel-chip-chocolate-cookies.html made for a friend who is in town for Thanksgiving…
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Sorry for the dumb question, I am unfamiliar with this cookie. Is this the dough or the finished cookie?
thats the dough…
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I made these on your recommendation years ago. Had to search out the chips. Absolutely delicious!
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Looks like they’ll be delish! Finished product pic, or did they go too quickly?
These look great, I must try them.
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They are easy and good: I usually make the dough one night, and let the dough sit in the fridge overnight… bake the next.
Runzas / meat & sauerkraut-filled bread. One each for supper tonight, a couple in the fridge for tomorrow and the rest frozen for future meals. The recipe is one my niece wrote down as her husband’s grandmother made a batch and tutored her on each part - dough, filling, assembly/folding, and storage (wrap in foil, then freeze, store in freezer bags).
A single batch of filling makes enough for 14 runzas, and a batch of dough yields 16 dough balls to be flattened / filled. Option 1 as taught by his grandmother, who was feeding 4 men, is doubling the filling and using the extra as a baked casserole, topped with mashed potatoes. Option 2 is one I chose for our much smaller 2-person family; a single batch of filling and using the extra dough to make small cinnamon rolls.
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Slab apple pie for my father’s 96th birthday celebration tomorrow. It’s about 8" to 9"” across, and I squeezed the best of two small Honeycrisp in it.
Also a picture of my latest bread machine bake. An Irish Barmbrack loaf - delicious!
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Lucky girl, lucky dad!
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Well, I ate up that little chocolate loaf, so I baked the same quantity but in a tiny round pan instead. Also added some chocolate chunks to the otherwise plain batter.
Near-disaster: forgot the oil, debated what to do for a moment, pulled out the cake, poured in the oil, used the whisk to distribute it, put the cake back in and said a little prayer. Phew.
Tasty today, better tomorrow. And so darn cute!
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Good save, and also, that’s adorable.
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Oh no!
If you have a Trader Joe’s nearby they make a salted caramel chip. I think they are seasonal and are around for the holidays. Stock up!
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No it was a bit long in the tooth; oh dear! Will look when I am next at Metro…
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Update: Lidl has speculoos cookies that are much more affordable and they are fine! I opened the package to taste them but now I want to not eat the rest - if I’m only going to use these to make a crust, I can toss them in the freezer, , then defrost and crush as usual, right?
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You may remember that I asked for advice on making a nutty bread similar to what I had in Switzerland. I’ve been trying to find rye flour, which struck me as a great suggestion, but haven’t been able to so far. So I used 1/3 ww flour and 2/3 ap. Used pumpkin, sunflower, and flax seeds. The flax seeds seem to have disappeared. The ww flour made it a bit more bitter than I wanted but it’s still good with jam. Will keep looking for rye flour.
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Yes, just put the package in a freezer bag and squeeze out all air possible. Freezing them helps make sure they don’t get “sampled” away before you next want to use them. 
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