Let’s dive into these Brown Butter Chocolate Chip Cookies, shall we?
I put on Instagram a few weeks ago a question, “Do walnuts belong in chocolate chip cookies?!” I knew the question was divisive but I did it anyway! And boy, were the responses aggressive! People are incredibly opinionated about chocolate chip cookies, rightfully so.
Results from the Poll “Do Walnuts Belong in Chocolate Chip Cookies?”
I’ve made this Piña Colada Cake exactly 10 times. Haha. Whenever I think I know what I’m doing, cakes love to come out of the oven all messed up and tasting mediocre; they laugh in my face and humble me right to the ground.
All that testing was worth it because we now have a delicious cake that will remind you exactly of a piña colada. It has a balance of flavors of equal parts pineapple, coconut and rum. It’s only slightly boozy-tasting.
When I was making this cake, it reminded me of Hawaii. And yeah, a lot of that has to do with how many frozen piña coladas I consumed before noon when I visited.
I’ve only been once—last year for the first time—and it truly is one of the most beautiful places I’ve been to. There’s a vibe in Hawaii, I can’t explain it. But I think whenever I go to lands where the indigenous culture is so alive and celebrated, it gives the place a magical vibe. I feel similarly when I visit New Mexico.
I’m currently in a very dark cave called 90-Day Fiance. It’s an amazing show, GREAT content. And surprisingly very good for productivity. I always need some sort of television that doesn’t require insane amounts of attention to play in the background while I work. And 90 Day show is perfect for that!
A few weeks ago we were blessed by being invited to a summer dinner party and I was tasked with dessert. I went strolling through the farmer’s market that weekend and I was stopped dead in my tracks by the fragrant, sweet smell of summery yellow peaches. Yum. I decided to buy a handful.
I wanted something that was easily transportable and would be easy enough to whip up in an hour or so. This fit the bill perfectly.
I made a sweeter version of Carla Hall’s biscuits. I added about 1/4 cup of sugar to make them a bit sweeter (they still weren’t very sweet so don’t worry).
I sprinkled the tops with turbinado/raw sugar and a bit of flakey sea salt; they were delicious! Since I was transporting this whole thing, this is what i did: