I had the chance to see To Kill a Mockingbird the stage play over the weekend. While I see a lot of musicals, I don’t have the chance to see a lot of plays, so it was such a treat to see a powerful story on stage, particularly because Richard Thomas played Atticus. I actually saw him on stage in 12 Angry Men back in Detroit quite awhile ago as well.
It also happens that Aaron Sorkin wrote the stage adaptation of this classic novel. He’s my favorite writer, and why I became a writer. I speak fluent Sorkinese, especially when it comes to The West Wing. Although if Peacock wanted to make Studio 60 available to stream I would not complain at all. Although I’m probably just about alone in wanting to rewatch that series.
My biggest takeaway from the amazing afternoon at the theatre was a distant memory of reading To Kill a Mockingbird back in eighth grade. I was transported back to that corner classroom with windows that overlooked the playground and field next to the school with my favorite teacher reading the book out loud to us in large portions. I remembered the way she said Jem and chiffarobe. The way we’d all sit there, rapt at hearing her read the book to us, even though we had already read it ourselves. I remembered watching the movie in class, sometimes sitting in the back of the room and chatting with the kids that sat around me. Unless the teacher sat in the desk behind me, then I dared only talk to her.
I didn’t like school, but I do like those memories.
And I definitely like this caramel carob cookie pie. There is something about a cookie pie that steals my heart every single time. Y’all cookie pie > cookies all day every day, no questions asked. As for this cookie pie, I was honestly a little worried this would actually bake up because it was a rather gooey dough.
But oh did it bake up and oh did I fall in love with it after one single bite. The magic of it is that it bakes up crispy on the outside and stays kinda gooey and unctuous on the inside even once it is totally cool from the oven. That’s right, I said it, this recipe is food magic and it is awesome and you seriously need to try it.
You’ll thank me. And if you ever get the chance to see To Kill a Mockingbird, you definitely don’t want to miss that either.
Caramel Carob Cookie Pie
- Total Time: 1 hour
- Yield: 8-10 servings 1x
A decadent giant cookie studded with carob chips and generously swirled with caramel.
2/3 cup olive oil
2 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 ¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
2/3 cup coconut sugar
2 teaspoons espresso powder
2 teaspoons pure vanilla extract
1 ½ cups carob or dark chocolate chips
¾ cup homemade caramel sauce
Preheat oven to 350 degrees F/325 degrees F convection.
In a large bowl, stir together oil, sugar, espresso, and vanilla until well combined. Stir in the flour, baking powder and soda, and salt, until just combined. Stir in the chips and then swirl in the caramel, leaving visible ribbons.
Pour into an 8 or 9 inch round pan, smooth the top, and bake 40-50 minutes until golden brown and mostly set in the center. Cool completely in the pan before slicing and serving with more caramel.
Recipe adapted from Saveur
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Debbie Eccard says
Wow, this cookie pie looks so decadent!! Would love a piece for sure.
It is wonderfully decadent – thanks, Debbie!