It turns out in the 2 years now that I have heartlessly abandoned my blog, I have garnered a small following thanks to my beau's undercover PR skills. He tells me how he brags about my cooking to everyone but I didn't realize he had amassed a small fan club for me through friends he met at coin shows.
So I am there to say:
Thank You.
Thank you to T for always encouraging me and making me feel like what I have to write and cook and offer everyone is worth reading. For bragging to everyone you meets about the little things I do like they're big ones. For reminding me that I started this blog and I should never give up what I love just because I got 'busy' (let's be real here, lazy.) And for supporting me, encouraging me, and never once telling me I'm overdoing it when I set out to do what I imagined, even if I definitely am, it is overkill and I drive myself crazy getting it done. I love you, Cupcake, you inspired this blog and I'm here to keep it going!
Thank you to those of you still reading this far, you're the ones I imagine when I picture people reading my thoughts, making my food and sharing it with your friends, impressing your friends with your newfound cooking skills and all around loving food for the same reasons I do; it brings people together and ignites the senses, there's no better drug than that. I'm blown away that people are still checking out this blog two years after I stopped posting recipes. The fact that you still care enough to use it as a source for your recipes makes me feel warm and fuzzy inside. There's no other way to describe it. Eat, drink and be happy, my darlings. I hope my recipes bring you the same joy and pride they bring me.
A Little Update:
For those of you I haven't updated in the last two years, let me be brief. I graduated college, moved to NYC to follow my man and my dreams of being a food writer, and got a job working for the iconic Gael Greene, Insatiable Critic.
In case you don't live and breathe food and cooking shows and food writers like myself, she's been a NYC food and restaurant critic for over 40 years. Its a roller coaster every week for sure but its been an eye opening experience. Working for Gael has allowed me to cover various food events and post a couple recipes on a platform I wouldn't otherwise have had the opportunity to.
So if you'd like to read a little bit of what I've been writing over the last year working for Gael, head on over to http://www.insatiable-critic.com/ and look me up! Or follow the snippets of my life in the city on my twitter account, @alopezeats.
A Thank You Recipe:
Now the part you've all been waiting for and the part that is long overdue: a delicious recipe! I'm posting this one from a piece I wrote for Insatiable Critic, not because I cant be bothered to make another one but because I haven't taken any pictures of my most recent recipes and I want nothing but the best for my munchkins. But dont despair! This is a new one to the blog and just in time for the holidays. Read on to find the best cookies you've ever made!
Love,
A
Cocoa Brown Butter Sea Salt Cookies
I was escaping the relentless New York winter in sunny San Luis Obispo, CA. Taking advantage of the summery aura, we took a day trip to Cayucos, a small beach town overlooking the coast.
My brother’s girlfriend had insisted we find time to visit the Brown Butter Cookie Company. A congenital connoisseur of edibles –- she had never led me astray. One bite and I was stunned. And instantly in love with the soft, melt-in-your-mouth goodie. It was the cocoa flavor that wowed me. The others, original, citrus and coconut lime, were too tart for my sweet tooth. I bought a batch to bring home for my beau, but somehow they ended up in a hiding place only I knew about.
When the last of the cookies were gone I was actually depressed. I could certainly go online and order but at $27 for two dozen plus shipping, I wouldn’t be able to maintain a serious cookie habit very long.
Apparently I wasn’t the only fan fighting brown butter cookie withdrawal. Other sufferers offered instructions for their attempt to recreate the sensation at home. None of their recipes did the trick for me. After several false starts and half a dozen baking sessions, I got just what I craved: a satiny, crumbling cocoa cookie with just the right amount of sweetness. I’m sharing it with you.
Cocoa Brown Butter Sea Salt Cookies
Makes about 24 cookies
1 ½ sticks unsalted butter
¾ cup packed brown sugar
1 tsp vanilla extract
1 ½ cups all purpose flour
1 tsp baking soda
¼ cup cocoa powder
Fleur de sel sea salt for sprinkling
In a pan, melt butter until it browns. When you smell a nutty aroma, its ready. Pour butter into a bowl and stir in brown sugar and vanilla.
In a separate bowl, whisk flour, baking soda and cocoa powder. Add dry ingredients to the butter mixture and combine.
Cool dough to room temperature and preheat oven to 325°. Line a cookie sheet with parchment paper. Next, using a tablespoon, form a ball and place cookies on pan. Sprinkle sea salt on each cookie and press down lightly. Be careful, as the cookies may break apart if you press down to hard.
Bake cookies for 15 minutes. Do not overcook or the cookies will crumble.
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