sunday night...

the first week after the holidays always feels well ..abrupt and cold.  the spirit of the holidays disappears so quickly.  everyone seems to be rushing back to their hurried lives.  this weekend was so warm and even tho it was enjoyable it gives off a really weird vibe.  like...  it's not suppose to be this warm in january and i was going to go ice skating but i couldn't get in the mood. 
so..  we went to a small coffee shop and watched someone else's world behind our raspberry latte.  and talked about if we owned a restaurant - what it would look like,  and what it would feel like,  and what the food would be like...  and then we went home and cooked.. and baked... and  packaged... and dreamed...

deep, dark salted butter caramel sauce 


makes about 1 1/3 cups
1 cup sugar
3 ounces (6 tablespoons) salted butter, the better you can get, the better it will taste
1/2 cup plus two tablespoons heavy cream, at room temperature

melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two or three quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. cook the liquefied sugar to a nice, dark copper color. add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (the sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce.
you use it right away or pour it into a jar and store it in the fridge for up to two weeks. when you take it out, it will likely have thickened a bit but 60 seconds in the microwave brings it right back to pouring consistency.
serve over, well... everything








coconut thumbprint cookies with salted caramel.

3 sticks unsalted butter
1 cup sugar
1 1/2 tsp vanilla
3 1/2 c flour
table salt
2 large eggs
12 oz sweetened flaked coconut
caramel sauce (above)
large flaky sea salt

preheat oven to 350 degrees.   beat together butter and sugar with a mixer on medium until pale and fluffy.  then beat in vanilla. with mixer on low add flour and 1/2 tsp table salt. beat to combine.  roll dough into 1 1/4 balls.  dip each ball into egg then into coconut.  place balls on parchment lined baking sheet, press indentation into each with your thumb.  bake 10 minutes.  remove sheets from oven and repress indentations.  bake another 8 minutes.  let cool and repeat with remaining dough.  spoon warm caramel into indentations and sprinkle with sea salt.  store in air tight containers.

love sent, xo