Imagethis post is quite delayed… my bad.

I tend to be pretty good at holidays:  I’m certain to wear stretchy pants and a shirt/dress with an empire waste to allow for bloat.  Independence Day has never been a holiday that I gorged on, until this year, so I was unprepared in wearing stretchy pants!  What a feast was had at Perry Street!  I might not be a Japanese tourist, but that didn’t stop me from photographing our feast!

Unfortunately it was too hot and sweaty to meander by the Hudson for the next hour upon completing our dinner (we tried to dilly-dally at the table, but the manager on duty gave us the stink eye) to wait for the fireworks with our bloated bellies.

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these arent the real 4th of july fireworks, but im going to pretend they were.

 

One thing I do not appreciate, however, is that I can see all of the fireworks reflected on the buildings surrounding my apartment, but when I look out the window, the sky is clear!  Stop messing with me ‘Merica!  Who can I write a letter to about moving the barge down (or up) to the two block gap of the Hudson I can see when I lean out my living room window? The list of letters I will be writing is getting increasingly lengthy (will explain at a later date).

But that’s not here nor there. The problem is that my decision making skills on July 4th were incredibly out of wack.  For those of you who know me well, you know I am the most indecisive person ever. So aside from not wearing stretchy enough pants, I also decided it was an appropriate time to bake cookies. At first I wanted to bake momofuku milk corn cookies, but after spending $20 at 3 grocery stores and still missing one ingredient, I decided to change course and bake brownie cookie sandwiches with salted caramel frosting.

My first mistake was obviously deciding it was okay to turn on my oven when it was already 95F degrees outside.  The second was making cookie sandwiches.  The frosting kept melting, and the cookies kept slip-sliding around! I finally got them to set after resting in the refrigerator overnight, but the second I took them out… sigh…

They were still delicious.

Brownie Cookies with Salted Caramel Frosting

(adapted from bakersroyale)

Ingredients:

Brownie Cookie

  • 12 oz. chocolate, chopped
  • 3 tablespoons butter
  • 2 eggs
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour, sifted
  • ¼ teaspoon baking powder, sifted

Salted Caramel Creme Filling

  • 1 cup butter
  • 2 cups confectioner sugar
  • 1/4 teaspoon salted
  • 1/4 cup caramel (I used leftovers from caramel budino)

Instructions:

To make brownie cookies:

  1. Place 7oz. of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside.
  2. Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat for 15 minutes or until pale and creamy. Add in flour, baking powder, melted chocolate mixture, remaining 5 oz. of chocolate and mix to combine. Set aside to to stand for 10 minutes. Spoon 2 tablespoonful of the mixture, onto parchment lined bake sheet. Bake for about 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

To make caramel creme filling:

  1. Place butter in a bowl and beat until creamed. Add in confectioner sugar and salt and beat until light combined. Add in caramel and beat until combined.

Assembly:

  1. Spread a teaspoon and a half of caramel creme on underside of one brownie cookie and place a second brownie cookie bottom side down on top frosting.

Eat and enjoy!

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