Ever since I first flipped through Elizabeth Prueitt’s latest cookbook, Tartine All Day, in the spring, I’ve wanted to make this apple beehive.
It turns out that when I get anxious, I make ice cream. Pints and quarts of fruity sherbet, chocolate-dipped salted caramel ice cream bars, Bronte pistachio gelato, and soft and chewy chocolate ice cream sandwiches.
Every September, I look forward to the baskets of fragrant grape varietals that Klug Farm brings to the Green City Market.
Cookies. You wanted cookies.
Cookies with milk chocolate and semisweet chocolate and butterscotch chips. Cookies that are generous with butter and vanilla and salt.
I love salted caramel. You love salted caramel. We all love salted caramel. Or most of us do anyway.