I’m being cutesy with the title because I plan to try these again with almond butter (or cashew butter, or pecan butter…). The base is what matters, and it’s a solid foundation for swirling in some nut-butter goodness.
Okay, so most people would probably call these “Mexican Hot Chocolate” Brownies, but I’ve never been to Mexico. And spicy food reminds me of Austin, so I shall call these what I want, since I adapted this recipe to suit myself.
Yup. It’s exactly what it sounds like – bacon toffee. And it’s just as glorious and grotesque as you might expect.
I’ve made these sugar cookie bars twice now, and though perhaps a bit on the plain side, the gooey-ness of the center cut squares is what made me come back again.
I don’t think I’ve ever baked cookies that provoked so many immediate, audible reactions (from “oh my God” to “damn, Cate” to even more explicit interjections). These double chocolate buttermilk cookies are that good. And they were sort of accidental.
I don’t think I’ve ever seen an entire cake consumed so quickly and completely. The birthday girl got to take home one final slice, but otherwise this cake disappeared. And it got high praise from kids and adults alike.