Carrie Saum

I made you these cookies. They are special cookies that are made from pulverized cookies that became butter that then became cookies again.

When I tasted creamy jalapeño dip for the first time, I had to figure out immediately what was in it and how to make it. I was instantly addicted to the herby-creamy-spicy hit with just the faintest vinegary undertone. And by addicted, I mean that I wanted to drink it through a straw.

I’m writing this, and I don’t even fully know how to tell you to slow down during your busy life because the truth is, I’m learning how to do this myself.

I am not here for your betterment. I am not here to be your dumping ground for all of your thoughts and fears. You are not entitled to my emotional labor!

I now interrupt your frantic turkey preparations for the following announcement: 

EAT PIZZA, INSTEAD.

The result was a gorgeous, decadent, crispy-edged-and-soft-in-the-middle caramelized cookie skillet straight from heaven. It filled our entire building with sweet almond and fig baked goodness.

Oh, you say you’re making this for your neighbor who just had a baby and a traumatic birth experience and you want to be an Exceptional Neighbor and bring her post-partum love and healing in a warm, bubbling cake dish? Fantastic. Just make sure to eat half of the cobbler straight out of the pan first, and then transfer it to another pan and pretend it’s meant to look like a pan of berry mush.

No-bake cookies were always one of my favorite potluck eats. These seemed like straight-up magic to me, and I was fascinated by cookies that tasted awesome without baking them. It was potluck sorcery at Hogwarts level.

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In celebration of the first juicy strawberries of the season, I make a special treat. These chocolate covered strawberries are anything but ordinary.