Carmelitas. These bars are like the bubblegum with the squishy, squirty center that oozes when you chomp down.
Except it’s rich, creamy, buttery caramel that squirts in your mouth when you bite down here. They’re like the softest oatmeal chocolate chip cookie, with a streusel-crumble topping, and more melted caramel than you have napkins for, and that’s beautiful. I’ve been wanting to (re)make these bars for years, and I’m so glad I did. They’re a no-mixer, layered bar and are an adaptation of my early 2012 Caramel and Chocolate Gooey Bars. In this version I tinkered with the flour and oat ratio, increasing the flour and decreasing the oats slightly, so the bars hold together better.
Japanese Gyoza Recipe. Ingredients: 2 cups napa cabbage 1/2 teaspoon plus 1/4 teaspoon salt 2 gloves garlic, minced and crushed into a paste 1 teaspoon grated ginger 2 tablespoons chopped Chinese chives 6 ounces ground pork 1/3 pound medium shrimp, shelled, deveined, and chopped 1/4 teaspoon sugar 1/2 teaspoon black pepper 1 1/2 tablespoon Japanese soy sauce 1 tablespoon sake 1 teaspoon sesame oil 1 pack Gyoza wrappers Method: In a bowl, toss the cabbage with 1/2 teaspoon salt.
Set a side for 15 minutes to draw excess moisture from the cabbage. Twice Baked Sweet Potatoes. Happy Friday!
Yay! I am currently making Momofuku Ramen for 8 people to eat tonight. Pretty excited about it. This will be the first time I have had people over for a proper dinner. My friend Adrianna is making some delicious dessert from the Milk Bar cookbook.
Cookies and Bars. Savory. Desserts. Beverages. Ice Cream. Cupcakes and Macarons.