Chocolate and Salted Caramel Sandwich Cookies

I have a bruise the size of a grapefruit on my shin. I’ve been bumping into the corners of walls. I missed a step going downstairs and felt like I was going to plummet to my doom for a split second.

Coming back home has thrown me a bit off kilter. I’m happy as can be to be back where I belong and away from school, but it’s taking some getting used to. My body is used to the dimensions of my apartment. It remembers the feel of the floors. The layout of my kitchen.

Salted Caramel and Pumpkin Smashing S'mores

I’m sorry. I’ve been slacking lately. And I wish I could tell you why.

I’m normally a very punctual person. Possibly annoyingly so. I’m 10 minutes early to work, I’m always waiting on my friends to be ready to leave, I sit in the front of class by choice – getting there before majority of my classmates to pick my ideal seat (all pathetic and all true). 

And this treat right here? I’ve only been wanting to share it with y’all since the spring! Like, I thought of it in May during my history class (notes? Who takes notes?) and patiently waited until fall to bust it out. I mean, it’s pumpkin, caramel, spicy goodness. Basically the epitome of this glorious season.

And yet, I sat on this recipe. I stalled and waited and put it off and waited some more. I managed to share a pic on Instagram weeks ago, but that’s as far as I got…that, and eating all of these lovelies in 2.6 days. I am shamefully late in sharing these Salted Caramel Pumpkin Smashing S’mores. I kept the beautiful combination of pumpkin graham crackers, salted caramel swirled marshmallows, and sweet white chocolate coating all to myself. And for that, I am sorry.

Salted Caramel Swirled Marshmallows

My mom has always stressed to me the importance of spraying pans. Always. When I was first starting to bake this was the single most difficult thing for me to remember.

Far too many times, I would be pouring brownie batter (from my favorite boxed mix…because a 15-year-old newbie foodie knows no better. And boxed brownies are delicious) into a pan only to have my mom walk up behind me and say, “Did you remember to spray the pan?”

No. No, I did not.

The situation then went one of two ways. I would either 1) pour the batter back into the bowl and wash, dry, and then (finally) spray the pan and return the batter to it’s rightful place. Or 2) I’d tell myself I didn’t really need to spray the pan. It’s just a suggestion. A gimmick to get me to use one more product I don’t really need. The brownies would be fine.

I was an idiot. 

Chicago Chronicles: Grahamwich

What do fresh coffee, laundry detergent, dog food, and cute shoes all have in common? I can buy them at Target. My love affair for the Bullseye store is deep, like, way deep. I can go into that store for toothpaste and a roll of tape and come out with four bags of items I didn’t even know I needed.

Recently, Target has been doing a great job of getting big name designers to create clothing collections that are fashionable and affordable. I could buy a cute Missoni top or Jason Wu skirt and feel like a million bucks, without actually spending a million bucks.

I feel like Graham Elliot and Target have a lot in common. 

With his self-titled restaurant, Graham Elliot has left a huge culinary imprint on Chicago and the world. The restaurant and its name sake are racking up awards and accolades like nobody’s business. While dining at Graham Elliot would undoubtedly be a revelation, I have yet to make it there. My dollars will only stretch so far.

Bittersweet Salted Caramel Corn

I am not the typical college kid. I go to bed early (before midnight, *gasp*), and wake up even earlier. I get freaked out when I don’t do my homework – and make study schedules every week so that doesn’t happen.

Most peculiarly though, at least at my school, is that I use the kitchen. A lot. Once a day, if not more, I am in there. And not just for making tea or heating up easy mac or rinsing off a disposable fork that came with my takeout (<-- people do that).

When I am stressed, happy, excited, or hungry my first instinct is to head to the kitchen. I want to put my feelings into food. And so, I haul my big box of food and all my pots and pans and utensils into the kitchen and get to work. People come and poke their heads in and say, “What smells so good?” “Wow, you’re baking something, that’s so impressive.” “Hey, can I have some?” Then they get their Ramen, and mosey on their way to do what “real” college kids do.