I’m thinking of doing some version of copper throughout the kitchen for the pulls on the cabinets. What do you guys think? Seriously, if you are the kind of person who has kitchen opinions, TELL ME. Will copper stuff clash with a dark/light gray counter? In a perfect world, I would also buy this copper KitchenAid, but that’s probably not going to happen. (Our dishwasher and oven are white, btw. Fridge is too, but maybe someday soon we will get a stainless steel one. Maybe.) Here’s a picture of our kitchen (pre-dark wood floors.) Don’t get me wrong, I love a pretty kitchen just as much as the next girl, but loving a pretty kitchen and CHOOSING a pretty kitchen are not the same thing. I just don’t have that sense of style that some people are born with. If you are the kind of person who can visualize, (I’m not) picture this: dark wood floors, white shaker cabinets, dark OR light gray quartz (or maybe white with gray veining??) teardrop white backsplash, white under-mount corner sink (no space for apron front), and maybe this faucet: Whew. I’m not cut out for this. To keep myself from actually ripping my hair out, I’ve been eating one Carmelita for ever 10 kitchen sinks investigated. I feel pretty good about it. This recipe is from my friend Hayley, who blogs over at The Domestic Rebel. (She even lives here in Sacramento, so I actually get to hang out with her in real life, unlike most of my blog friends who are spread across the country!) For the cookie dough: You can just buy a 30-ounce package of refrigerated cookie dough, or you can make it from scratch using the ingredients below. For the caramel layer:
an 11-oz. package of caramels (or caramel bits) sweetened condensed milk
Bake, let cool completely (I know it’s hard to wait!) and slice! Make the cookie dough (or grab your prepackaged dough). Line a 13×9 inch pan with foil or parchment paper. Press half the cookie dough into the pan. Add the caramel, then press the other half of the cookie dough on top.
Facebook | Pinterest | Instagram Ironically, I didn’t have a package of cookie dough on hand for this recipe, and I rarely do. (I always have cake mixes on hand!) So in the recipe below I provided a basic chocolate chip cookie dough recipe that will make the right amount that you need to make these Carmelitas. Either one will work great!
Switch out the chips. Dark chocolate, milk chocolate, and mini chips are just the start. Cinnamon chips or white chocolate chips would be amazing! Add nuts. Chopped pecans are a classic with these, but you could add walnuts or macadamia nuts instead. Throw in some toasted coconut. Toasted coconut and caramel are an incredible combo, you will not regret this.
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