So recently the New York Times shared a recipe for a gochujang caramel cookie which has been living rent free in my mind ever since and honestly I can't say that I am ready for her - yet. You guys have no idea just how long I have been wanting to make miso sugar cookies and this is how the inspiration for the pumpkin miso caramel cookie was born. It did take 2 attempts until I got it just right and let me tell you - she is the main event this fall and is honestly a really close second favorite because nothing is coming in between me and Ms. Brown Butter Chocolate Chip.
Despite the trial and error, the flavors from the browned butter, pumpkin and miso are unlike anything I have tried before and I am so excited to play around with other flavor combinations !
The Weekly Round-Up
Pumpkin Miso Caramel Sugar Cookies
If you do anything this weekend - you need to make this recipe ! It starts off by browning the butter and chilling it before whipping it to become the base of the cookie dough. The texture is perfection and the flavors are warm, deep and bold between the miso, pumpkin and cardamom.
Coconut Lime Ceviche
Lately I have been having some fun experimenting with plant based versions of seafood dishes trying to broaden my horizons and also have some more variety on the site. Overall this has been an area I really want to explore and I never would have thought to use coconut meat but its amazing for this recipe as a faux fish texture. Ceviche is typically a dish that consists of raw fish that is cooked in an acidic juice like lemon or lime and that broth that’s created in the process is super flavorful and potent. Luckily no fish was needed here to enjoy this and get the full effect of flavor and mouth feel !
That’s it for this week folks ! If you like my recipes please share this with a fellow foodie friend to help support my work.
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