Oh, my goodness, it’s been so long. There have been many things, some of them terrible, some of them annoying, some of them great, and all of them quite time-consuming. But there’s finally been some baking going on, so let’s get to it.
Let’s do, over here.
Okay, so I’ve never actually had a subscription to Gourmet, but I’ve always wanted one. As the Times said this week, Gourmet was kinda like the New Yorker of food magazines: erudite, fancy, well-researched and well-edited. I always pick up a copy when I’m traveling, and I leaf through issues at bookstores, looking wistfully at all the fancy things I have yet to bake, and all the fancy places I’ll probably never go. Oh, well. I believe they have a great number of Gourmet’s recipes up on Epicurious, so I suppose there will still be at least one way in which to revel in the glory of things past.
Get your chocolate fix and say farewell, this-a-way.
You’re in for a treat, folks, because this week, you will know the glory that is messy cookie cake.
What is it, you ask? I’ll tell you, but you have to realize that the end result is so much more amazing that you can imagine just by seeing the description: it’s basically a cake made out of chocolate chip cookie dough and a sweet cream cheese sauce. And it’s so much more than either cookie or cake could ever be. As a child, it was one of my favorite things in my mom’s arsenal of sweet treats, and as an adult, it’s the dessert I request every time I go home to visit. When warm, and eaten with a glass of ice-cold milk, this cake like sugary-chocolatey nirvana. It is a part of my childhood. Also, it’s freakin’ delicious. Are you ready?
It’s been quite a couple of weeks, friends: I went on vacation; I’ve been studying for the LSATs like mad; I’ve ridden on trains; I’ve caught up with old friends; and I’ve started to get to know some new ones. And this past weekend, Kenan (who just moved into some schmancy new digs) and I visited our friend Alli at her apartment in Boerum Hill to say our goodbyes before she flitted off to South Africa for a few months. As I’d just received a request for advice** on oatmeal chocolate chip cookies, I thought I’d prepare a batch to take with me to the shindig.
more batches of oatmeal cookies than you’ll know what to do with, in the oven