CHOCOLATE CARAMEL COOKIES WITH SEA SALT

again, another find on TasteSpotting! the image of sea salted cookies was what first drew me into clicking the link...but it was the added bonus of knowing there was caramel inside that convinced me i needed to try making these cookies. the sweet & salty combination never fails and this take on the trendy sea salt caramels is a MUST for any fan. i dare you to try not getting addicted.

CHOCOLATE CARAMEL COOKIES WITH SEA SALT
posted on two peas and their pod on february 5, 2010

• 1 1/4 c all-purpose flour
• 1/4 t baking soda
• 1/4 t salt
• 5 T butter
• 7 T unsweetened cocoa powder
• 2/3 c white granulated sugar
• 1/3 c brown sugar
• 1/3 c yogurt
• 1 t vanilla extract
• soft caramel, rolled into balls (i used werther's)
• sea salt

preheat oven to 350°F. line a baking sheet with parchment paper and lightly coat with cooking spray. set aside.

in a bowl, combine flour, baking soda, and salt. set aside.

in a large saucepan, melt butter over medium heat. remove from heat and add cocoa, and sugars. stir in yogurt and vanilla. add flour mixture, stirring until moist.

wrap chocolate dough around caramel balls. place balls on cookie sheet and sprinkle with sea salt.

bake for 10-12 mins, or until almost set. let cool on pan for 2-3 mins, or until firm. transfer to cooling rack to completely cool.

my yummy tip: before rolling into balls, spray hands with cooking oil so dough doesn't stick. also, to soften the caramel, put in the microwave for 5 seconds.

PASTA WITH BAKED TOMATO SAUCE

if you had told me six months ago that i would have a serious love affair with tomatoes, i would've thrown up a little in my mouth. i did NOT like tomatoes on their own, at all. but when they say your palette changes every seven years, they are absolutely right! and i'm happy they are. i never knew how robust the flavors can be and how fun they are with just a little bit of salt and pepper. as the new year starts, i've been making sure to stay health-conscious and finding foods that are fresh and making them on my own. other than the awesomeness of the tomatoes here, i think that simplicity is key. it says tomato sauce, but it's very light and more olive oil with little bits of roasted tomatoes.

PASTA WITH BAKED TOMATO SAUCE
posted on une-deux senses by michelle on december 9, 2010

• 1/3c extra virgin olive oil
• 1lb very ripe cherry tomatoes, halved (i used trader joe's assorted heirloom tomatoes)
• 1/3c plain dry breadcrumbs
• 1/4c freshly grated parmigiano (i used parmesan, which was handily available)
• 2 gloves of garlic, finely chopped
• salt and freshly ground pepper
• 1lb. pasta, cooked al dente
• 1/4c loosely packed basil leaves, torn

preheat the oven to 400°F. grease a 9x13 baking dish with 1/3 of the olive oil. place the tomatoes cut side up in the dish.

in a small bowl, combine the breadcrumbs, cheese, and garlic and toss with a fork to mix well. sprinkle the mixture over the tomatoes, making sure each cut is well covered with the crumb mixture. sprinkle with salt and pepper.

bake until the tomatoes are cooked through and starting to brown on top, about 20 mins. 

when the tomatoes are done, add the basil and stir vigorously to mix into a sauce. add the pasta to the baking dish, then top with the remaining olive oil and toss well.

RED VELVET WHOOPIE PIE

happy valentine's day! enjoy some whoopie...ahem, pie, that is. what a better way to enjoy all the sweet things valentine's day brings? i enjoy baking for others and instead of hauling my cupcake carrier on my 1-mile walk, i needed something lighter and easier to bring to shower my work family. i came across this recipe during my weekly peruse through TasteSpotting and thought that this would be a good opportunity to put my whoopie pan pie to good use. so, find your valentine and enjoy a scrumptious bite.

RED VELVET WHOOPIE PIE
posted on brown eyed baker on february 10, 2011

• 3c all-purpose flour
• 1/3c cocoa powder
• 1t baking powder
• 1/2t baking soda
• 1/2t salt
• 1/2c unsalted butter, room temperature
• 1/2c vegetable shortening (i used vegetable oil)
• 1/2c light brown sugar
• 1c white granulated sugar
• 2 eggs
• 2t vanilla extract
• 3t red food coloring
• 1c buttermilk

position rack in center of the oven and preheat to 350°F. line two baking sheets with parchment paper (or grease whoopie pie pan), set aside.

in a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.

in a larger bowl, beat together butter, shortening, and sugars with electric mixer on low speed. Increase speed to medium and beat until fluffy and smooth, about 5 mins. Add each egg one at a time, beating until well incorporated. add vanilla and red food coloring, blend until just incorporated.

add half the flour mixture and half the buttermilk to batter and beat on low until just incorporated. add remaining flour mixture and buttermilk and beat until completely combined.

using a spoon, drop a tablespoon of batter onto on baking sheet and repeat, spacing them at least 2 inches apart. bake one sheet at a time for 10 mins, or until the cake springs back when gently pressed. remove the baking sheet from the oven and let cool on the sheet for 5 mins, then place onto a cooling rack to cool completely.

CREAM CHEESE FROSTING

• 4oz cream cheese, room temperature
• 4T unsalted butter, room temperature
• 3 1/2c powdered sugar
• 1t vanilla extract

while cake are cooling, beat together cream cheese and butter on medium speed. add powdered sugar and beat on low until completely combined. add vanilla and increase speed to medium-high until completely combined.

to assemble, spread the filling onto the flat side of one cake using a knife. or, use a pastry bag with a round tip to pipe on frosting. top with another cake, flat side down.

makes 2 dozen.