The New York Times Cookie Article

Perfection? Hint: It’s Warm and Has a Secret

Francesco Tonelli for The New York Times

SUGAR AND THE SEA A sprinkling of sea salt just before baking adds a distinctive dimension to chocolate chip cookies.

Have you heard about this recipe? I've been hearing rumblings about it for several weeks. I have yet to try it, but that picture above from the article makes me salivate just looking at it! I love chocolate chip cookies. I mean really, who doesn't?? The unfortunate thing is that for the past 4 months I have had to cut out all dairy and chocolate for the sake of my nursing boy. He doesn't like it and I don't like cleaning up all the spit up. I wish I didn't see a direct correlation between my intake of milk and his spitting up problem or I would indulge a little more often. Anyway, I haven't had many treats and I'm dying to try these. So if any of you have made them or do make them - let me know what you think. I'm thoroughly intrigued by the idea of sprinkling salt on the dough just before baking. Mmmmmm.

The article is a good read - it reminds me of a lot of the Cook's Illustrated articles - explaining a lot of the science and how the recipe evolved.

In a related story, one of my new favorite cooking blogs, Cakespy, just did a piece on how they made the anti-perfect cookie. It's hilarious! Check out that post here.

And in a sort of related way - there is one, no, two things that I have been able to eat without terrible consequences: Rice Krispie Treats (made with that olive oil butter spread - Smart Balance) and the Pillsbury Funfetti Cake Mix!

I've always loved Rice Krispie Treats, but I've had a love/hate relationship with cake. I haven't always been a fan of boxed cakes or grocery store bakery cakes. I like rich heavy pound-type cakes, preferably in lemon, usually homemade, from scratch. But my friend Carla (who does some fun crafty things) introduced me to this cake a few months ago. I ate with reckless abandon (it has milk whey in the ingredients list) and it didn't seem to affect him. AND I LOVE IT! I don't know what it is about it, the flavor, the moistness, the frosting (rainbow chip, I think) - it's just good. So good that I've eaten for breakfast every morning since Friday when part of a cake was left at my house. I've never actually made one myself. I'll consider Carla the expert on that.
Maybe she'll comment and remind me what kind of frosting she used. (hint, hint)

After google-ing Funfetti cake, I've found that I am not alone in my love. I should have taken a picture of her cake, because it looked much better than most of the homefrosted versions (although there was a really pretty pink fondant covered one). But I ate it too quickly and most of it by myself. I would have been embarrassed to show you just HOW much I ate. I blame you, Carla. and Cathy for moving.

Funfetti cake lovers of the universe, UNITE!