Rosemary-Lemon Cookies with an Olive Oil Glaze
If you like cookies to be boring and simple, this post is not for you.
If you think that caramel is better without the addition of salt, you have no tastebuds and this post is also not for you.
If you don’t like food with deeply intertwined and contrasting flavor profiles, then just get out of my webspace. You disgust me.
Whenever I am baking, I like to push the limits of flavor. To me, something that is just sweet sucks. It makes me want to throw up in my mouth, then run to the dentist for an emergency cleaning. Don’t get me wrong, I love desserts; but last time I checked, cotton candy and sugar packets were not on menu at the hottest restaurants. Mostly because they are awful.
Flavors are so easy to mix and match in baking. Combining them is about the most scientific that I get. A lot of desserts out there are on the edge of glory, but need a tiny nudge. In my experience, it is best to choose 2-3 of the following flavors to push it over: sweet, creamy, salty, acidic, savory.
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