This month’s Cookies and Kindness recipe is also a Tuesdays with Dorie recipe this month! Some of you may remember last year, I introduced you to Dorie Greenspan’s latest project, #cookiesandkindness.
The aim: To make the world sweeter.
The method: Bake/Share/Post
Goodness knows we can all use a little kindness and sweetness these days and I couldn’t think of a more deserving group of people to bake for than my colleagues in Week 9 of Term 2. Though Term 1 is LONG and Term 3 is crazy, Term 2 is the hardest, I think. It’s the darkest, coldest term full of germs and sickness and due to a calendar snafu this year, we ended up having parent-teacher interviews all day on the Monday of the last week of school, taught all day Tuesday then had more interviews until 9 that night, headed back to school the next day for a whole day of spring concerts THEN we had two full days of school to get through. It was a long, grim week peppered with renovations happening around us that made for a challenging week (some of us were also preparing to fly our directly when school ended on that last day to a photoshoot in France too… ’nuff said). I KNEW these were the right choice to end my term’s baked goods offerings on!
Of this choice, Dorie says:
This is the kind of cookie that makes you think you should stop everything, throw over your regular life and open a fancy pastry shop just so you can have a legit excuse to bake — and eat — these every day. The base is a simple chocolate shortbread, one with just enough sugar and salt to make it delicious but not obtrusive. It’s a cookie that knows that its place is to give the voluptuous star, the caramel, a foundation on which to flaunt its assets, among them its characteristic smooth, slow-melting texture; its deep flavor, which blends burnt sugar, dark chocolate and a hint of salt; and its looks, all sleek sophistication even while it’s enticing you to grab it like a greedy kid. The bars are topped with toasted pecans, there for flavor and to add a bit of crunch to the lithesome caramel.
I mean, when caramel is described as “lithesome”? Who can resist!? I topped mine with nut-free sprinkles as I knew I was taking them to school where some of my colleagues have allergies but I will definitely try them again with nuts…
These were really easy to make and even easier to eat. They were, however, incredibly gooey and once you cut them you basically have to store them single layer and not touching each other otherwise they stick together unrelentingly. The chocolate-caramel doesn’t actually set at all so they are gooey and messy to eat. They came with a warning that, apparently most people didn’t even care about because…. the taste…..
Cookies and Kindness: 1
Last week of Term Two: 0
Get the recipe for Salted Chocolate-Caramel Bars here or on pp 42-44 of Dorie’s Cookies.
What cookies will you bake to share? Take part in the #cookiesandkindness movement!
Get baking! Who will you treat this month? If you’d like stickers, tags and cards to dress up the cookies you’ll be sharing, get them here courtesy Dorie’s publisher.
We’d love to see what you’re baking up to share! Use the #cookiesandkindness and #Dories_Cookies hashtags and don’t forget to tag @doriegreenspan (Twitter and Instagram). Bake on, people!
Want more cookie recipes? Order Dorie’s Cookies for yourself on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
Please note: This post contains product links from Amazon and The Book Depository which are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you) which goes towards maintaining eat. live. travel. write. Thank you in advance!
Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.