classics are classics for a reason.

when i worked in fashion, no matter what we made, the best colors were always black, white and grey. it never mattered how pretty the red or purple was, the people always wanted black.

and cookies and cake seem to be no different. no matter how creative my flavors or designs are, chocolate chip is always a winning cookie and chocolate is by far my best selling cake.

they are classics. and while i don’t believe in messing much with classics, i do think there is a little bit of wiggle room for improvement.

and a sure fire way to improve upon any tasty dessert is with salted caramel. that little extra dose of deliciousness takes the classic chocolate chip to the next level.

salted caramel + chocolate chip cookies

serves: 24-36 cookies (dependent on the size of your cookies)

prep time: 10 minutes

active time: 5 minutes

inactive time: 20 minutes

bake time: 12-18 minutes (again dependent on the size of your cookies)

total time: 1 hour

ingredients: 2 cups + 2 tbs all purpose flour. 2 tsp corn starch. .5 tsp baking soda. .5 tsp salt. 6 oz melted butter, cooled to room temperature. 1 cup brown sugar. .5 cup sugar. 2 eggs. 2 tsp vanilla extract. .5 cup salted caramel. 1 cup rolled oats. 1.5 cup chocolate chips. parchment paper. baking sheet.

start by preheating your oven to 325 degrees f. in a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, combine both of your sugars and the butter.

mix until well combined.

add in your vanilla extract and your eggs, one at a time. when all the wet ingredients are combined.

add in your dry ingredients a little bit at a time and mix until just combined.

add in the oats, chocolate chips and the caramel and mix until just combined.

allow your dough to chill in the fridge for 20 minutes so it is much easier to work with.

when you are ready to bake, spoon your dough onto a parchment lined baking sheet. bake the cookies for 12-18 minutes. this is very dependent on the size of your cookies. I went for a larger cookie so i baked for the full 18 minutes. my husband usually makes a smaller cookie and he bakes for 12-14 minutes and starts checking them to make sure everything is going well at about 10 minutes.

once the cookies are slightly browned on the edges but not crispy on top, remove them from the oven. allow them to cool slightly and then place them on a rack to fully cool. enjoy warm or at room temperature and you can store them in a tin or something airtight for up to 5 days. if they last that long.

xo, a

salted caramel + chocolate chip cookies

serves: 24-36 cookies (dependent on the size of your cookies)

prep time: 10 minutes

active time: 5 minutes

inactive time: 20 minutes

bake time: 12-18 minutes (again dependent on the size of your cookies)

total time: 1 hour

ingredients: 2 cups + 2 tbs all purpose flour. 2 tsp corn starch. .5 tsp baking soda. .5 tsp salt. 6 oz melted butter, cooled to room temperature. 1 cup brown sugar. .5 cup sugar. 2 eggs. 2 tsp vanilla extract. .5 cup salted caramel. 1 cup rolled oats. 1.5 cup chocolate chips. parchment paper. baking sheet.

start by preheating your oven to 325 degrees f. in a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, combine both of your sugars and the butter. mix until well combined. add in your vanilla extract and your eggs, one at a time. when all the wet ingredients are combined. add in your dry ingredients a little bit at a time and mix until just combined. add in the oats, chocolate chips and the caramel and mix until just combined. allow your dough to chill in the fridge for 20 minutes so it is much easier to work with. when you are ready to bake, spoon your dough onto a parchment lined baking sheet. bake the cookies for 12-18 minutes. this is very dependent on the size of your cookies. I went for a larger cookie so i baked for the full 18 minutes. my husband usually makes a smaller cookie and he bakes for 12-14 minutes and starts checking them to make sure everything is going well at about 10 minutes. once the cookies are slightly browned on the edges but not crispy on top, remove them from the oven. allow them to cool slightly and then place them on a rack to fully cool. enjoy warm or at room temperature and you can store them in a tin or something airtight for up to 5 days. if they last that long.

over the weekend, wes and i catered an event for my good friend lish down in laguna. it was a beautiful backyard lunch, and the food really needed to live up to its surroundings. with the invent of instagram, now more than ever, the pressure is on to produce STUNNING food. food is not just about the taste. it needs to look, smell AND taste good. not to mention, it has to be texturally pleasing. basically the only sense i don't have to stress on is hearing. the point is, i was feeling the pressure to make REALLY PRETTY food. 

the cherry on top? we had gluten free guests. so many of my normal tips and tricks had to go out the window and i had to get really creative. 

insert this tart. the oat & sunflower crust is a flavor packed alternative to the traditional flour based crust of a tart. heirloom tomatoes and basil are a no brainer summer combo, not only for their bright vibrant colors, but for their perfect flavor pairing. mix in some delicious cheese and a couple eggs and you have a sure crowd pleaser on all fronts. try to have just one piece. i dare you. 

heirloom tomato tart + oat & sunflower seed crust
serves: 8-10
prep time: 10 minutes
active time: 20 minutes
bake time: 1 hour total time: 1 hour 30 minutes
ingredients: 1.25 cups rolled oats. .75 cup unsalted sunflower seeds. 5 tbs very cold butter, plus a bit extra for the tart pan. 3 tbs cold water. 1 tsp kosher salt, divided. 1 large or two small heirloom tomatoes, sliced thin. 5 oz herbed goat cheese. 5 oz ricotta cheese. 5 oz white cheddar, grated. 2 eggs. 2 garlic cloves, minced. .25 cup caramelized onions. 3 tbs basil leaves, divided. .25 fresh ground pepper. 9 inch round or large square tart pan. food processor. baking sheet. parchment paper. 

start by preheating your oven to 350 degrees f. in the bowl of your food process, blend up the oats until they are fine.

add in the sunflower seeds and once again blend until you have almost a flour like powder. 

add in half the salt and the butter, pulse until you have pea sized crumbs. 

with the food processor on, pour in the cold water till the dough has combined in the bowl of the processor. 

it may still be a bit crumbly, that's ok. lightly butter the sides and base of your tart pan. 

dump the crust dough into the tart pan. use your hands to press the dough into the shell and up the sides. 

prick the shell base with a fork and bake the crust for 15-20 minutes until it starts to turn a very light golden brown. be careful not to over cook it as the crust will have to go back into the oven. 

once your tart crust is baking, line a baking sheet with parchment and set out all your tomato slices to roast. roast the tomatoes till they are starting to dry up (we are trying to eliminate the moisture from the tomatoes). about 30 minutes. be careful not to over do the tomatoes as well. 

while the crust is baking and tomatoes are roasting, make your filling. in a medium bowl, combine the rest of the salt, the pepper, 2 tbs of basil (roughly chopped), the caramelized onions, all three cheeses and the garlic. add in the two eggs and mix everything till well combined. 

when your tomatoes are done, start to fill up your crust with the filling. top the filling with an even layer of the roasted tomatoes. 

bake till set and no longer giggly, about 15-20 minutes. 

remove from the oven and allow it to cool so you can handle it. remove the tart from the pan. use the remaining 1 tbs of basil as fresh garnish for the top of the tart, either slicing them up thin or just using leaves. whatever you prefer. slice and enjoy. 

xo, a

heirloom tomato tart + oat & sunflower seed crust
serves: 8-10
prep time: 10 minutes
active time: 20 minutes
bake time: 1 hour
total time: 1 hour 30 minutes
ingredients: 1.25 cups rolled oats. .75 cup unsalted sunflower seeds. 5 tbs very cold butter, plus a bit extra for the tart pan. 3 tbs cold water. 1 tsp kosher salt, divided. 1 large or two small heirloom tomatoes, sliced thin. 5 oz herbed goat cheese. 5 oz ricotta cheese. 5 oz white cheddar, grated. 2 eggs. 2 garlic cloves, minced. .25 cup caramelized onions. 3 tbs basil leaves, divided. .25 fresh ground pepper. 9 inch round or large square tart pan. food processor. baking sheet. parchment paper.
start by preheating your oven to 350 degrees f. in the bowl of your food process, blend up the oats until they are fine. add in the sunflower seeds and once again blend until you have almost a flour like powder. add in half the salt and the butter, pulse until you have pea sized crumbs. with the food processor on, pour in the cold water till the dough has combined in the bowl of the processor. it may still be a bit crumbly, that's ok. lightly butter the sides and base of your tart pan. dump the crust dough into the tart pan. use your hands to press the dough into the shell and up the sides. prick the shell base with a fork and bake the crust for 15-20 minutes until it starts to turn a very light golden brown. be careful not to over cook it as the crust will have to go back into the oven. once your tart crust is baking, line a baking sheet with parchment and set out all your tomato slices to roast. roast the tomatoes till they are starting to dry up (we are trying to eliminate the moisture from the tomatoes). about 30 minutes. be careful not to over do the tomatoes as well. while the crust is baking and tomatoes are roasting, make your filling. in a medium bowl, combine the rest of the salt, the pepper, 2 tbs of basil (roughly chopped), the caramelized onions, all three cheeses and the garlic. add in the two eggs and mix everything till well combined. when your tomatoes are done, start to fill up your crust with the filling. top the filling with an even layer of the roasted tomatoes. bake till set and no longer giggly, about 15-20 minutes. remove from the oven and allow it to cool so you can handle it. remove the tart from the pan. use the remaining 1 tbs of basil as fresh garnish for the top of the tart, either slicing them up thin or just using leaves. whatever you prefer. slice and enjoy.