I’m afraid of children.
Not the ones from horror movies that lurk in the cornfields (although you can bet your brioche I’m not watching those either), but regular children.
Yes, even the utterly adorable ones. With pigtails.
You see, their intuitive awareness is intimidating. A baby can cry sensing the uneasiness radiating from the person carrying them without ever being able to exchange a word of conversation with them.
Kids are also brutally honest. If they don’t like you, they don’t like you. Oh, and you can count on them letting you know. Perhaps even with a tongue out in assertion.
I suppose I fear that they can distinguish my insecurities without much effort, whereas adults are much easier to conceal those from.
It wasn’t until recently though that I realized I may have this whole thing backwards.
Adults, although bigger and more mature (by time elapsed and development, not always by example), perhaps are the ones I should be wearier of. I always thought that since I rely so heavily on my ability to communicate I’d find significantly more comfort with adults than children.
However, it seems that adults, for all their mature stature, are often the most childlike. They play more psychological games than their mini-me counterparts and although are gifted with the superior ability of verbal communication, they seldom use it to express their most genuine selves or to resolve conflict utilizing unpretentious openness. Often, they seem to have shed their malleable youth for a more rigid definition of themselves.
Yes, I think I need to reconsider my view on things. If adults would begin blurting out their blunt opinions with the organic honesty and innocence of a child, I believe some of my social circle would be much better off.
Instead, I’ve recently found myself forced into a rousing-less round of Rumor Telephone, a bullying bout of Acceptance Keep Away and a pitiful match of Sharks and Minnow. Yep, minnow.
I’ve decided to hop off this merry-go-round packed with grown-up riders and intervene with some childlike truth.
After all, I never was very good at Don’t Break The Ice so why start now?
To aid my inner child in making an appearance of such candid expression, I offer these delectable chocolate cookies with salted caramel buttercream frosting.
At first, one could scoff at their lack of bold brightness from sprinkles or neon frostings but ooooh would that be regrettable. Once their deep chocolate-y chew and salty caramel cream greet your palette, there will be not so much as a sprinkling of yearning for anything more.
Follow the leader.
Magic does exist. Watch. No hands….
Okay, but when you get here use your hands- pronto!
Sticky fingers, sticky spoon, sticky camera, sticky situation.
Almost ran to get my ice cream scooper. Don’t.
The winner’s medals after a fight with some flour and some dough.
Simon says eat them all. Don’t share. Gotcha!
Simon says don’t share.
Rolled Chocolate Cookies with Salted Caramel Buttercream Frosting
Your panacea to rolled chocolate cookie woes has a crisp exterior and a giving interior. The deep cocoa shelf supports a sweet and lightly salty buttercream pairing like a frosted chocolate brownie drizzled with salty caramel in your mouth. No games here. Just straight up dessert ecstasy.
Rolled Chocolate Cookies – Recipe by SmittenKitchen
- 1 1/2 C flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 C butter
- 3/4 C sugar
- 1 egg
- 1/2 tsp vanilla
- 1/3 C unsweetened cocoa powder
- Preheat oven to 350 degrees. Line baking sheet with silpat mat or parchment paper.
- In a bowl, stir flour, salt and baking powder together.
- Separately, cream butter and sugar. Add egg, vanilla and cocoa powder.
- In two parts, blend the flour mixture into the butter mixture.
- Roll dough in a ball, wrap it up and place in the fridge for a minimum of an hour.
- Roll dough on a floured surface to 1/4 inch thickness. Cut out cookies.
- Place on sheet pan and bake 8-11 minutes in oven until their surfaces have begun to puff up.
- Cool on wire rack and frost with salted buttercream frosting below.
Salted Caramel Buttercream Frosting
- 1/2 C butter, softened
- 2-3 C powdered sugar
- 1 batch salted caramel sauce (see below)
- 1-2 T heavy cream as needed
- Cream the butter and 2 C powdered sugar together.
- Slowly add the caramel one tablespoon at a time until it is gone or you have achieved the desired sweetness you are looking for. Add extra powdered sugar if necessary.
- If frosting is too thick after adding all the powdered sugar, add heavy cream one teaspoon at a time to loosen it to spreadable consistency.
Salted Caramel Sauce
- 1/2 C sugar
- 1/4 C water
- 2 tsp light corn syrup
- 1/8 tsp vanilla
- 1/8 tsp fleur de sel
- 1 tsp unsalted butter
- 1/4 C room temperature heavy cream
- Place sugar, water and syrup in medium-sized pot. Make sure this pot is deep as the boiling contents will rise significantly during the creation process. Have all remaining ingredients measured and ready next to the stove.
- Turn heat to medium high and stir until sugar is completely dissolved.
- Without stirring anymore and while swirling the mixture periodically, let sugar boil until it becomes a medium to dark amber color, without burning. Be careful as the change happens very quickly so once you see the color starting to turn amber (usually on one side of the pot first) be ready to take it off any moment. This change can take up to 10 minutes before you see it start.
- Once change has occurred, remove immediately from heat and add the cream and then whisk the mixture. Be careful as every addition once the caramel is removed causes intense raising and boiling of the pot’s contents.
- Immediately whisk in the vanilla and salt and then butter. Return to stove over low heat while whisking to make sure the caramel is smooth.
- Pour into a container to cool to room temperature.