Hand Mashed Applesauce

A few weeks ago, before the time changed, before Indian summer departed, before I officially decided it was “soup season”, I had one of the best days of my life.

It was a mega-hot October afternoon that felt incredibly precious and my friends and I knew it would be one of our last chances at a warm adventure. So with nothing but sneakers, sunglasses and a crazy-good Motown mix in tow, we headed to Sebastopol to go apple picking.

Have you ever been before? If not, I highly recommend it. We ended up at Gabriel Farm, a charming little orchard tucked far away from civilization.

 

An inexpensive CSA membership gets you four giant jugs of cider, a farm tour, full access to the orchards and unlimited play time with Cody, the dog. I have to tell you, for an animal lover like myself, this last detail really sweetens the deal!

From there, you are free to wander the fields looking for the farm’s best apples. They even teach you how to pick the apples, so you don’t end of harming the tree. (For novices out there, it is all about the gentle twist- no branch yanking, please!)

Nothing like a backless sundress and some glitter nail polish to prove that you can take the girl out of the city, but you can’t the city out of the girl!

 

At the end of the orchard, there was also a small vegetable garden/ pumpkin patch, where you could get down and dirty with your potential dinner…

Or practice stretching…

It was an amazing day and a bountiful harvest, but the best part about the trip happened over a week later… You see, I was a bit overly excited and may or may not have accidentally picked over thirty apples. Maybe it was forty? Either way, there were WAY more than a girl could possibly eat alone, so I had to get creative- and fast!

 

 

The groundbreaking discovery? Homemade applesauce is the best! In fact, it doesn’t even taste like the stuff at the store. It’s way better. Almost unrecognizably so. And it is oh-so-easy to make…

All you need is too many apples, some water and some cinnamon sticks. That’s all, and you’re in business! The end result is good warm, good cold, good plain, good for breakfast, good for healthy snacking, REALLY good heated along side a big scoop of ice cream. I’ve made this recipe five times since our Sebastopol adventure, and as we speak, I’m taking bites of a fresh batch in between sentences.

I think it’s safe to say I’m in love and I hope, very soon, you’ll fall right behind me.

XOXO,

Averyl

The Petite Aesthete

 

Hand Mashed Applesauce

8 apples (any kind work, but you’ll want something on the sweeter side)

1 ½ cups water

2 cinnamon sticks

Rinse and peel the apples. Cut apples into large, 1-inch chunks and put them in a pot with the water. Add the cinnamon sticks, taking care to submerge them into the apples and water. Slowly bring this mixture up to a simmer over medium low heat. Cover pot with a lid and continue to cook until apples become soft to the touch, about 30 minutes. If your mixture starts to look a little dry, add a touch more water until cooking is complete. When apples are cooked through, remove the pot from heat and mash the apples with the back of a spoon until desired consistency is reached. This should happen easily. If it doesn’t, cook the apples a few minutes longer.

If you like a very smooth sauce, you can also toss this mixture in the food processor, but I like my applesauce chunky. I also like to store my sauce in a mason jar with the cinnamon sticks still inside, so they slowly perfume the mixture over time. But do what you like… The best thing about this recipe is that it is foolproof and simple. So mix it up! Add some pears and cardamom if you like, or agave to make it taste even more like candy. You can also keep the peels on your red apples to make a bright pink version.

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Red Lentil Soup with Coconut and Lime

I have a confession to make. And it’s serious. Are you ready?

I am utterly, completely, almost embarrassingly addicted to coconut. It’s kind of a problem. Lately it seems like I have trouble getting through the week without a few post-yoga waters, some milk by way of a veggie curry and maybe even a bit of the shredded and dried variety mixed into my oatmeal. And my latest travels have only fed the fury!

A few weeks ago, I had the pleasure of witnessing one of my dearest friends, Mason, get Maui’d. Or for those of you not big on abbreviations, get married on Maui.

It was a gorgeous wedding. Sunset ceremony, small invitee list, oldies dance party… perfect.

 

And then, of course, there were the tropical cocktails. Laced with coconut and garnished with orchids, I jokingly told friends I’d become addicted to Malibu, the syrup-y sweet liquor I hadn’t tasted since college.

 

All kidding aside, coconut packs rich, tremendous flavor, even if it is a bit over-used. The milk is a vegan’s dream and perhaps the best substitute for cream I think I’ve ever had. When married (no pun intended) with coconut oil, it makes warm dishes as fragrant as sun tan lotion.

In honor of my friend Mason, here is my take on tropical honeymoon fare. It’s a soup, (which seems a bit heavy for re-staging an island vacation), but the flavors really take me back. The base is primarily red lentils, with some vegetables, lime juice and basil tossed in. I also chopped up a jalapeno for a little heat, but this step is completely optional if spicy just isn’t your thing…

Mason L.A., I love you and I feel so honored to have been part of your big day. You are the cutest thing since shredded coconut.

Now let’s eat soup!

Kisses,

The Petite Aesthete

 

Red Lentil Soup with Coconut and Lime

1 yellow onion, roughly chopped

3 cloves garlic, minced

4 medium, vine-ripened tomatoes, chopped

1 jalapeno, finely chopped

4 tablespoons coconut oil

3 cups red lentils

7-8 cups water

1 13-½ oz can light coconut milk

1 lime, zested and juiced

1 ½ teaspoon salt

12 basil leaves, chopped

Heat coconut oil over medium heat in a large pan. When the oil is melted, add the chopped onion and cook until translucent, about 5 minutes, stirring occasionally. Add the chopped jalapeno and cook an additional 2 minutes. Add the garlic and sauté until fragrant, about 1 minute more. Add tomatoes and cook 5 minutes longer until the mixture breaks down and becomes a golden color.

Gently add the red lentils and water. Cover pan with a slightly open lid and simmer over medium-low heat until lentils cook through. This should take about 30 minutes. In the last 5 minutes of the cooking process, remove the lid on the pan to encourage any extra moisture to evaporate. Stir frequently to prevent sticking.

By this point, your soup should be fairly thick. Open the can of coconut milk and slowly add the contents, stirring to combine. This should thin out the soup perfectly, but if a thinner consistency is desired, add a bit more water. Simmer 5 more minutes to encourage the flavors to meld together. Turn off heat and add the lime zest and juice, along with the salt. Toss in the basil and serve immediately.

Additional basil can be used as a garnish if you dig that kind of thing…

I know I do!

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adventures in new york

Remember a few weeks ago when I told you I was in New York? Well, I thought it was about time I shared some pictures from my adventures there.

During the day, I was hustling from one appointment to the next, securing next season’s makeup buys. But at night, I was running around, tasting as much of the city’s fabulous food as I possibly could!

The first night in town we went to one of my favorite places in New York: a little, tiny restaurant in SoHo called Café Habana. Although it is a great stop at any time of year, on a hot August night, it’s the best. I seem to enjoy it most when my clothes are sticking to my back just a bit and the only way to beat the heat seems to be to wait until the sun goes down. It has the energy of an underground salsa club mixed with the life and grit of the street.

On these balmy, Summer nights, Café Habana pumps the music, gets the fans going (no air conditioner here, friends!) and brings out one plate after the next of no fuss Cuban food. While I wish I could say this place is a secret, it is really the complete opposite. We waited in line for 2+ hours for a table (which was totally worth it), but as a result, ended up eating what my gal pals and I deemed “reverse dinner”.

“Reverse dinner” is defined by the fact that you eat in the complete wrong order- an order that your mother would never approve of, starting with dessert first! Once we realized that we weren’t going to eat until 9:30 at best, we made our way to a little place down the street called Little Cupcake Bakeshop.

Besides being adorable, this place also boasts some pretty unusual and difficult to resist flavor combinations. I settled in for a Peanut Butter and Jelly Sandwich slice, but there were SO many more to choose from.

For instance, there was this pretty baby, which I believe was pistachio:

And then there was this cutesy polka dot version. If Minnie Mouse was a cake, I’m pretty sure she’d be this one:

After our cake fest, my friends Lauren, Ali and I made it to Café Habana, which true to tradition, did not disappoint. The highlight was their famous corn, which was grilled, and then seasoned with a fabulous combination of mayonnaise, cheese and chili powder. Garnished with lime wedges, it was a light, fresh and irresistible.

Lauren and Ali going at it. Yum, yum, yummmm.

The next night, we wandered out to the Meatpacking District for a little slice of Paris.

Another of my favorite haunts is Pastis, a fairly well-know bistro where one can stuff themselves silly with little to no trouble whatsoever. Wrong outfit choice for stuffing oneself silly (I really have no idea where the Steak Frites went), but I happen to think that one must look tres chic for doing any kind of French anything…

Like Cafe Habana, the atmosphere at Pastis will charm the pants off of you, but in a completely different way. This place is not tiny. In fact, by New York standards it is huge, and there are waiters and bus boys and bar backs running around everywhere to ensure that the bustling crowd has everything they need. It’s a well-oiled, carb-fueled machine and I love it!

The lighting is low and the drinks are plentiful, which means that the average dinner here could easily take a few hours, (like any good European meal should). And you wouldn’t want to go any faster, I assure you. The appetizers and the company are just too good for that…

There was Roasted Eggplant and Arugula Salad with chickpeas and feta:

Piping hot Mac n Cheese with thick chunks of bacon:

And meat! Boy, was there ever meat:

Between the four of us, there were burgers, steaks and hearty sandwiches, which prompted a late night, sixty block walk home just so we could justify the gorging.

Yes, that’s right- sixty blocks. I’m fairly confident that’s how far one must walk in order to burn off just a fraction of the calories in this meal!

The last meal I have to mention to you is not fancy. In fact, it doesn’t even come from a sit down restaurant. And a HUGE meal will only set you back $7.

In California, a really fabulous falafel can be hard to come by, but in New York, it is 100% possible to stumble across one around the corner from your Midtown hotel. And that’s exactly what I did. Enter Soom Soom, the falafel joint, keeper of my heart!

Not only is this place dirt cheap and incredibly tasty, but it also offers something completely unique: personalized topings a plenty! They have a giant salad bar that houses at least thirty different options to customize your falafel.

It was so good that I ate there twice. Twice in less than 24 hours! Not necessarily something I’d normally admit, but since I can’t get these glorious fried little balls on a normal basis, I’d like to consider it ok.

And you won’t tell anyone, will you? Pretty please? I’m banking on it…

With love,

The Petite Aesthete

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bar tartine sandwich shop

Hi Friends,

My apologies for checking out over the past week. I’ve been running around, traveling for work and eating out a ton! The good news is that most of those meals have inspired some pretty incredible content that I’ll share over the coming weeks.

In the meantime, I wanted to give you a quick update on a restaurant opening that completely blew my mind.

I guess it isn’t so much of an opening as it is an expansion. Or a pop up shop. Or a lunch service inside an already thriving restaurant? For those of you who live in San Francisco, Tartine Bakery needs little introduction.  And neither does Bar Tartine, its elegant older sister. But Tartine Sandwich Shop? Ohhhh, this is Tartine Bakery’s new, casual and savory girlfriend. She’s like the hip Skipper to the Bakery’s Barbie. And she is totally, completely, undoubtedly worth a visit. Or ten. Or a weekly pilgrimage… Seriously. It is THAT good.

Exhibit A: Smoked Eggplant and Tomato Open Faced Sandwich

It can be finished in 3 bites or less, but the smoky flavor is as impactful as a foot long!

Exhibit B: The Chopped Salad

Paprika salami, sunflower seeds, cucumbers… Texture! Texture! Texture!!

Exhibit C: The finale. The. Pulled. Pork. Sandwich.

If I was required to proclaim a last meal at this very second, this would be it. To. Die. For.

If these pictures haven’t convinced you, I will tell you that this is by far the best meal I’ve had in ages. And the minute my friend, Jen, and I finished, we had an oh-so-serious conversation about staying put until we were hungry enough to do it all over again.

Unfortunately, the place closes at 2:30, so the sandwich duet didn’t pan out, but we sure did lick our plates clean…

So go visit. And go quickly… Like most eateries that start with the word Tartine, this place is likely to have a very long line in no time…

XOXOXX,

Averyl, aka The Petite Aesthete!

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sister, sister curried cauliflower

I have been blessed in my life to have not one, but two sisters- one on either side of me. And while they look almost identical and are often mistaken for one another in passing, they could not be more different. One is a serious, the other light-hearted. One is a Fulbright scholar and the other a mother, who can dance you under the table with her eyes closed. My sister, Megan Tria has a ranging sweet tooth, while Lauren was vegan for the better part of a decade.

And I miss them both. Equally, terribly and often. With one in the Philippines and the other in Maine, it’s difficult knowing that the quickest way to one would be even further from the other. The time zones make it hard, but the physical distance makes it harder and I often feel like runny peanut butter, trying to navigate my way between each of their crusts.

This recipe reminds me of them both. One sister invented it and the other one loves it. Though Megan would rather live on instant oatmeal than cook her own dinner, I think she’d make an exception for this dish. The girl loves cauliflower and can eat bowls of it, especially the way Lauren makes it- with lots of butter and curry powder. This is my take on her recipe. It’s a vegan version, made only slightly more complex with the addition of basil, cayenne, onions and garlic. It’s a quick side dish, but I can assure you it sure doesn’t taste like it.

Sister, Sister Curried Cauliflower

“Sister, sister” is a phrase my dad often says when all three of us are together. When we’re leaning together giggling, or taking a picture, or doing something he deems as cute. It’s an endearing term, but one that pokes just a tiny bit of fun at us at the same time.  It is a phrase I think of often when we’re together and a phrase I dream about when we’re apart. I love the idea of this recipe making it’s way to other sets of sisters, who will share it over their own sets of giggles and their own bowls of nutty, brown rice.

2 heads of cauliflower, chopped into large flowerets

1/4 cup olive oil

1 onion, roughly chopped

4 cloves garlic, finely chopped

2 cups roasted and salted cashews

1/2 teaspoon salt

1/2 teaspoon cayenne

2 heaping teaspoons curry powder

pepper

15- 20 leaves fresh basil, roughly chopped

Fill a large soup pot with about 2 inches of water. Place pot over medium heat and bring water to a boil. Once water is ready, add a small handful of salt and the cauliflower. Place the lid on the pot and steam for 15- 20 minutes until tender. You may want to stir once or twice during the steaming process to ensure that all pieces are cooked evenly.

While cauliflower is cooking, sauté onions in half of the oil over medium-low heat. When onions are translucent, reduce the heat to low and add the garlic. Cook an additional 5 minutes until the garlic is cooked through. Add the cashews and the rest of the oil and sauté another 2 minutes. Remove from heat and set aside. In a small bowl, combine the salt, cayenne and curry powder together, stirring until the mixture is one color. Set seasoning mixture aside.

Once cauliflower is fork-tender, strain it and add it to the onion mixture. Turn heat back on low and add the remaining oil, curry mixture and pepper. Gently stir cauliflower until all ingredients are thoroughly combined and heated through, about 2- 3 minutes. Remove from heat and add in basil.

Serve! To anyone, really, but I highly recommend sharing it with your sister.

Note: The amount of salt needed may vary depending on how salty your cashews are. You can always add more… If you are sensitive to sodium, slowly add in the salt a little bit at a time until you’re satisfied with the flavor. This dish is also great reheated the next day, but it tastes best when eaten immediately after the basil is added. If reheating, add additional basil before serving. In my mind you can never have too much fresh basil in anything!

 

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garden harvest in napa

I spent the first part of this past weekend in Napa, celebrating a girlfriend’s bachelorette. We ran around and winery-hopped, making the most of a 95 degree day that had us sweating through our silk. It was a fun-filled adventure, but by Sunday I was ready for some down time.

To me, down time means working hard for your food. So when my mom suggested we pop over to a friend’s house and raid their plentiful garden, I was totally game.

Tucked between vineyards in the heart of the Napa Valley, the home of Victor Burt is a secret little paradise. His garden is meticulous. Every plant has its place and neat little rows of vegetables create an edible perimeter around his yard. Amazing doesn’t even scratch the surface of how beautiful this place is.

Dahlias and cucumbers surround the exterior…

 

 

 

 

 

 

 

 

providing a great stash of Summer veggies. I was a bit greedy with the peach picking, but I have serious issues holding back when it comes to stone fruit…

Bee paradise and the start of some pretty incredible tomato plants:

 

 

 

 

 

 

 

 

My adorable parents playing it up for the camera:

All in all, the harvest was a really great end to a pretty fabulous weekend. I walked away with about 20 peaches of all different varieties and I must say, I’m quite surprised I haven’t turned into one yet!

That’s all for now. Hope your next few days are as *fruitful* as mine were.

XOXO,

The Petite Aesthete

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arugula corn salad

Hello, friends! Happy Summer!

It’s been quite cold here in San Francisco and I’ve been beating the cool, overcast summer with a healthy dose of fresh, fun food. Basically, I’ve been pretending it’s warm!

This past week I made Arugula Corn Salad for a group of friends and it went over so well, I couldn’t resist posting the recipe here. This salad is so simple and easy, it’s crazy. It takes a little bit of time to develop all of the flavors in the corn, but it’s pretty much a raw salad, tossed in a very simple dressing. The freshness of the ingredients really shines through, revealing the perfect combination of sweet and strong. I use bright, flavorful, mini heirloom tomatoes that are so sweet, they practically taste like candy. The arugula, red union and vinegar add a sharp, peppery flavor that helps to cut the sugar in the white corn. All in all, it’s a total crowd-pleaser.

Salad that tastes like dessert? Sign me up!

XOXOXXX,

Averyl

The Petite Aesthete

Arugula Corn Salad

6 ears white corn

1 basket cherry tomatoes (preferably Farmer’s Market fresh)

1 bag organic arugula

1/2 red onion

1/4 cup olive oil

1/4 cup red wine vinegar

3/4 teaspoon salt

Freshly ground pepper to taste

Start by heating your grill to a medium high temperature. Prep the corn by removing the husks and silk. Put naked corn directly on the grill and place the lid on top of grill. Allow corn to brown on each side, turning corn every five minutes until all sides are equally cooked and corn kernels look slightly softened, about 20 minutes total. Remove corn from the grill and set it aside to cool.

While the corn cooks, rinse and halve the tomatoes. Set aside. Peel the onion and carefully sliver one half into very thin, quartered pieces. Add the onions to the tomatoes. When corn is cool enough to handle, begin cutting the kernels off of the cob with a sharp knife, taking care not to let the kernels fly away! (This may be easiest in a deep bowl.) Discard cobs and toss the remaining kernels with the prepped tomatoes, red onion and arugula. In small bowl, whisk the vinegar, olive oil, salt and pepper together. Pour dressing over the remaining ingredients and serve immediately. If salad is not going to be eaten right away, hold arugula and dressing aside from the corn mixture and toss right before serving.



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blue cheese herb potato salad

Happy belated 4th, everyone!

I don’t know about you, but I had a fabulous day on Wednesday. I swam, sunned and BBQ-hopped until it was practically the 5th… Suffice to say that going back to work on Thursday was a rude awakening!

It was a full day of varied adventures, but the one constant was the incredible Herb Blue Cheese Potato Salad that I towed to every party. Those of you who are potato salad traditionalists will have to forgive me; this is not a classic recipe by any means. There is, for instance, not one single egg to be found in here (mostly because personally I happen to despise them!) There is also an absurd amount of beautiful quality blue cheese folded into the dressing that will make any guest with a dairy affinity completely freak out. Lastly, there are tons of herbs and a little lemon, so the salad feels light and fresh rather than heavy and thick.

It is, quite simply, so good…

Cheers to independence!

The Petite Aesthete

Blue Cheese Herb Potato Salad

This salad can be eaten immediately, but it gets better and better over time. I like to make it the night before I entertain and just pull it out of the fridge right before guests arrive. In fact, I happen to think that when made it advance, it makes you look like even more of a domestic goddess! I recommend putting on your best party dress, pulling the salad out and when the compliments pour in, put on your sweetest humble face and reply something like, ”Oh, this old dress? Ohhhh, this old recipe?”

3 lbs red potatoes

1 cup blue cheese, crumbled

3/4 cup sour cream (can also be substituted with greek yogurt)

3/4 cup mayonaise

Juice of 1 lemon

5 green onions, chopped

1 cup fresh parsley, chopped

1 cup fresh dill, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

Fill a large pot with water and bring it to a boil over high heat. While you wait, start the potatoes. Wash the potatoes and chop them into 1 inch cubes, taking care to cut them the same size so they cook evenly. When the water is boiling, toss a generous handful of salt to the water and carefully add the potatoes. Cook until fork tender, about 15 minutes.

While the potatoes cook, start the dressing. Mix the mayonaise, sour cream and lemon juice together in a small bowl. Stir gently until thoroughly combined. Chop the green onions into small rounds and add them to the dressing. Add the crumbled blue cheese and pepper. Taste the dressing and if needed, add the salt. (Depending on the saltiness of the blue cheese, this may or may not be necessary.) Cover the dressing and put it into the fridge to chill.

When the potatoes are tender, drain them thoroughly and add them back to the pot. Set potatoes aside until completely cooled to room temperature, at least 30 – 45 minutes. When potatoes are completely cool, remove the dressing from the fridge and pour it over the potatoes. Add the dill and parsley and stir. Enjoy!

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on balance, bouchon and the babe

This past weekend was all about some much needed balance. My sister was in town from Maine and we did nothing but play, play, eat.

The first stop of the Napa tour (did I mention that’s my home town?) was at Bouchon, the fabulous bakery that makes you leave all of your troubles behind. We ordered at least six different kinds of pastry, sandwiches and drinks, all polished off with a final course of baguette. Truly indulgent indeed.

Me with my strawberry cheesecake croissant. Completely worth the calories!

My niece and sister working on the bread course. First solid food for the babe! Not a bad way to start out in life…

 

But while the pastries were just as good as they always are, the most impressive item was the Potato Leek Soup. Although it sounds so basic and everyday, this one felt different. It tasted light rather than rich, with more depth of flavor than I thought possible. The soup literally tasted like the earth: warm, substantial and deep. I know it’s weird to call soup deep, but that is precisely the word that comes to mind and I haven’t been able to stop thinking about it since.  Fairly confident the next few weeks will be filled with trial and error versions…

That’s all for now, dear friends. Hopefully, by the end of the weekend, I’ll have a deep soup recipe to share!

Happy Friday,

Aa

The Petite Aesthete

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lacy toffee cookies

Today is the first day of Summer. And if that wasn’t reason enough to celebrate, my adorable niece, Emelina, is coming to visit. Cute, right? I’m not just biased?

In celebration of Summer, the blog and the babe, I’m attempting to make the day as special as possible. First up, the most amazing Lacy Toffee Cookies you’ll ever have. Made the night before arrival, the cookies will keep for days in a mason jar, tasting just baked until at least the end of the week. They’re healthy enough to make a great mid-afternoon snack, but when slightly warmed and stuffed with local ice cream, they transform into a decadent dessert sure to impress any guest.

More simple entertaining recipes to come later this week. For now, I highly suggest you scour your pantry for the ingredients below and get to baking some lace all your own.

Kisses,

Aa

The Petite Aesthete

Lacy Toffee Cookies

These cookies were originally inspired by those impeccable all white houses, that although monochromatic, are made interesting by the interplay of many different textures. Leather with lace, canvas with vinyl. I definitely didn’t grow up in a house like that, but as an adult I can appreciate the interest that a little texture can create. Here, the lacy texture is made possible by unsweetened coconut, sliced almonds, thick cut oatmeal and homemade toffee that cools itself into thin shards of glass. Really and truly, you’ll never think of all beige anything the same way again. I wouldn’t be the least but surprised if you end up tossing all your other cookie recipes upon first bite…

For the toffee:

1/4 cup butter

1/4 cup sugar

For the cookies:

1/2 cup butter

1/4 cup sugar

1/2 cup brown sugar, packed

1 egg

1/2 teaspoon pure vanilla extract

1/2 cup whole wheat flour

1/2 cup all purpose flour

1/2 cup oatmeal

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened coconut

1/2 cup sliced almonds

Start by making the toffee. Combine the butter and sugar inro a sauce pan over medium heat. Once butter starts to melt, stir the mixture continuously until the sugar melts and the mixture turns to the color of a paper bag. This process should take about 5 minutes, but be careful not to pull the mixture too prematurely or it will have difficulty hardening. Once a very dark caramel color is achieved, pour toffee on to an ungreased cookie sheet to cool. Spread toffee out until it takes up roughly half of the cookie sheet. Set aside.

Next, cream butter, sugar and brown sugar together in a medium mixing bowl until light and fluffy. (I use my precious, little Kitchen Aid for this, but a hand mixer will do just fine.) Once combined, add the vanilla and egg, mixing thoroughly. In a separate bowl, combine all of the dry ingredients except for the coconut and almonds in a bowl. Gradually add this mixture to butter mixture and mix until combined thoroughly. Once the flour is absorbed, add the coconut and almonds in gently until just combined. Go back to the cooled toffee and gently break up the crisp shards into bite sized pieces no bigger than a dime using your hands or a small knife. Add this hand-broken toffee to the cookies gently.

Place heaping tablespoons of dough on to an ungreased cookie sheet and bake in a 350 degree oven for 10- 15 minutes. Allow the cookies to cool on the sheet for several minutes and then move them to a plate for final cooling. Repeat baking process until batter is gone.

Enjoy! (And then try not to make yourself too sick! In my household, one recipe of these cookies has never lasted more than a day.)

    

 

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