sugar britches

one day in international, i made curried shrimp. it was delicious and there is not photographic evidence of it.  there was, however, evidence all over my pants. I managed to get curry powder….everywhere. Including my hind quarters, and it wasn’t long before the nickname Curry A$$ was born.

after advanced dining room, we went to advanced patisserie (because i’m soooo advanced now), where on day 1 we made all kinds of fruit coulis. I made a delightful cherry coulis. and got it on my pants. enter Coulis A$$.  not nearly as catchy.  BUT i actually have pictures of what my hard work and soiled britches produced (props to our chef who required pictures of every plate in our final project).

our chef was awesome. cool, calm, and collected (as most pastry chefs are) and not afraid to beat into the teenagers’ heads the importance of taking care of your body in this industry–with both food and exercise.  only healthy snacks were allowed during lecture (i’m continually shocked by the amount of soda, cookies, and fast food consumed for breakfast here) and we all had to tell her what we do to keep ourselves fit.  Ironic in a lab full of cream, butter, and sugar, but that made it all the more necessary.

So–the treats! We worked in groups the first few days, with one person directing the plate design, then the last days we worked together for production, but plated our own desserts.  All these (well, the decent looking ones) went to the Advanced Dining Room for lunch service.

chocolate mousse with a tuile cookie, chocolate piping, and assorted fruit coulis

almond financier with red-wine poached pineapple, chocolate straw, lace spiral, and piping/sauces. (my plate design–chef said best of the day!)

lemon basil bavarian cream on a phyllo nest

fresh fruit tart with coconut cream

pear tatin with lace cookie (that awkward open space on the right side of the cookie is for ice cream). first dessert plated totally on my own!

lemon-scented cheesecake on a chocolate cookie with fresh raspberries and a sugar spire (sugar work is now my sworn enemy).

hand-pulled apple strudel with a cookie cup for ice cream and demerits for the fresh fruit because it didn’t go with the fall flavors of the strudel. whoops!

and my final! chocolate lava cake with (now tremendously melted) raspberry swirl ice cream. also imagine a beautiful piece of chocolate placed right through those delicately cut holes in the lace cookie. rough day, but i still made an A!



U-G-L-Y You ain’t go no alibi. You’re ugly. Yea. Yea, you’re ugly.

These little guys are not winning any beauty pageants. But MAN are they tasty.  Last weekend I went on an autumnal baking extravaganza. Manfriend’s only request was “like a brownie or a blondie or something.” Blondies* have never been my favorite thing–I associate them with kinda bland, dry cakey bars full of  nuts (which i detest in baked goods). But, I wanted to do something with pumpkin and I knew the flavor would get lost in regular chocolate brownies.  I whipped these guys up then realized: they had to bake for “35-40 minutes” which means “45-50” minutes in my oven.  It was 10:10am. I had a yoga class at 11:00. Dilemma.

Looking back, I could have just waited to bake them until I got back. But they were already in the oven and didnt think gently heating raw batter then letting it sit at room temperature would be the…safest thing in the world. So I let them continue baking and around 10:50, I turned the oven off. And left.  I returned to a cold oven and…this

Victory, right? Looks like its baked all the way through….feels like it’s baked all the way through. I let them cool and tried to slice them up. That’s where it all went wrong. Chef’s knife, serrated knife, nothing would give me a clean cut.

And, what I had originally feared had come true: the very center of the pan wasn’t raw…but I wouldn’t call it done. So, I tossed the middle 4 bars, tasted some crumbs (to make sure it doesn’t taste like soap or something), packaged away the survivors, and moved on.

Manfriend returned Monday night from his romp in Manhattan, so Tuesday morning I packed up some treats for both of us to take to work. I promptly got distracted by an absolutely incredible mocha milkshake from these guys and forgot about the treats.  Well yesterday I broke them out and HOLY HELL were they delicious.  All the spices definitely blended and enhanced the pumpkin so much more from the original bits I tasted.  Thanks to my brilliant yoga/oven maneuver, they were really moist and decadent.  Really, really freaking tasty. My fear of blondies has been conquered AND we’ve found a fantastic fall treat.

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Pumpkin Chocolate Chip Blondies

My Baking Addiction


  • 2 1/3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 (15 ounce) can pure pumpkin puree
  • 2 cups chocolate chips


  1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. If the mixture looks curdled, do not fret.
  4. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips and pecans.
  5. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
  6. Storage: Store the pumpkin blondies in a single layer inside an airtight container for up to three days.

*the irony has not been lost on me that I am, in fact, a blonde. i hope you have a good giggle over this.

we got a thing….goin’ on

The Joneses, present and future, had our whole motley crew down by the bay (Chesapeake style) for Memorial Day weekend.  It was a fantastic trip–full of dancing on the dock, water sports (failed, in my case), ICE, good friends, and good food.

I volunteered, in one of the many logistical spreadsheets organizing the weekend (par for the course when you hang out with engineers), to take on the sweets.  Then we calculated 20 people attending.  This quickly became my Iron Chef challenge: “Can you, a young inexperienced food blogger, turn out 3 days of treats for 20 people, with one afternoon and a mini-oven?”

Do you accept this challenge?

(2) Strawberry Polenta Cake (recipe is actually rhubarb, but Safeway was out)

Yogurt Coffee Cake

Salted Toffee Chocolate Squares

Halfway Cookies

Lime Meltaways

and, what every good outdoor event should have, Rice Krispie Treats


BAM. Take that Morimoto.

there must be a god.

Another office birthday, another excuse for a ridiculous cake.  While Mommala has already claimed the brownie escapade for her next birthday, I’m going to go on record and say this may be better.  No–not “may be”–HANDS DOWN TIMES ONE MILLION THIS IS THE BEST CHOCOLATE CAKE I HAVE EVER TASTED.  The frosting, I could do without. It’s pretty bitter, which balances the moist, transcendent cake nicely, but if you have more than just a thin veil, it’s a little distracting of the AMAZING CHOCOLATE EXTRAVAGANZA currently in your mouth.  That was a lot of capital letters, I realize.  I don’t use them lightly.  This cake is worth it.  Its light and not overwhelmingly sweet. It’s moist for DAYS (literally and figuratively) and just sweet enough–not dense or decadent, but rather quite…refreshing.  Make this as soon as humanly possible.

The original recipe is 3 9-inch rounds, stacked and completely frosted.  I’m not insane and wasn’t about to walk a 3-tier cake 10 snowy city blocks, so I opted for a sheet cake and lots of cupcakes.  Worked like a charm.  Yea, the cooking times are different, but just pay attention and you’re fine. I did 10-minute intervals and flipped the cupcakes/sheet cake front-to-back and top-to-bottom  to ensure even baking.  Quite an aerobic task, but worth it.  Oh man. Is it worth it.

Chocolate Stout Cake
by Bon Appetit
my inspiration: The Bitten Word



  • 2 cups stout (such as Guinness)
  • 2 cups (4 sticks) unsalted butter
  • 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
  • 4 cups all purpose flour
  • 4 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/3 cups sour cream


  • 2 cups whipping cream
  • 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped


  • Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper.
  • Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat.

welcome to the exclusive club of beer and butter. your life will never be the same.

  • Add cocoa powder and whisk until mixture is smooth. Cool slightly.

  • Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.

big bertha has returned.

  • Using electric mixer, beat eggs and sour cream in another large bowl to blend.

  • Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.

mm so maybe i added those in reverse order. worked juuust fine.

  • Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.

obviously this guy took longer..more like 55 I think. Just keep an eye on him.

these kids took about 18. I did 10 minute intervals and flipped them and the sheet cake around.

  • Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:

  • Bring cream to simmer in heavy medium saucepan. Remove from heat.
  • Add chopped chocolate and whisk until melted and smooth.

we're whisking, we're whisking

smooooth as silk

full disclosure: i made this before i started the cake so it had time to chill in the fridge. rebel without a cause, i know.

  • Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
  • Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

glory to god and guinness.

musings on mars and venus.

When boys throw a football party, they bring beer. Beer and, well, beer.  When girls throw a football party, there are mimosas, fruit salad, zucchini dippers, taco dip, hummus, and cookies.  These cookies.

When I moved into a new apartment this summer, I had a couple excessively stressful conversations with cable companies and henceforth elected to go a year without cable television.  Alright, clean the water you just spit out off the computer screen.  Truth be told, I don’t really miss it. And I’m happy to  still have the brain cells I would have lost watching every episode of Jersey Shore.  AND I’m happy to have become an avid-bordering-on-obsessive fan of America’s Test Kitchen.  I can identify Christopher Kimball’s voice from 3 words MAX.  So, imagine my absolute delight when I received a bound-and-indexed volume of  all 2009 issues of Cook’s Illustrated.  All the  Equipment Corners, Ingredient notes and meticulously crafted recipes.

Meticulous. And while we all know I often struggle to follow rules and recipes, these are worth it. Even the 4 bowls that got dirty and the specific number of scrapes of the bowl.

Chewy Chocolate Cookies
Cooks Illustrated, Jan/Feb 2009


  • 1/3 c. granulated sugar, plus 1/2 c. for coating
  • 1 1/2 c. unbleached all-purpose flour
  • 3/4 c. Dutch-processed cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon plus 1/8 teaspoon table salt (really? how do you measure that?)
  • 1/2 c. dark corn syrup
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 1/3 c. packed dark brown sugar
  • 4 ounces bittersweet chocolate, chopped into 1/2 inch pieces


  • Adjust oven racks to upper and lower-middle positions and heat oven to 375.  Line 2 large (18 x 12) baking sheets with parchment paper.  Place 1/2 cup granulated sugar in shallow baking dish or pie plate.  Whisk flour, cocoa powder, baking soda, and salt together in medium bowl.  Whisk corn syrup, egg white, and vanilla together in small bowl.

  • In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 c. granulated sugar at medium-high speed until light and fluffy, about 2 minutes.   Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula.

hand mixer works juuuust fine.

oh and i may have created "bittersweet chocolate" out of 2 oz. unsweetened and 2 oz. chocolate chips. Yea, the science doesn't compute. It worked. Don't tell Mr. Kimball.

  • With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once.  Give dough a final stir with rubber spatula to ensure that no pockets of flour remain at bottom.  Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes).

the perfect cookie dough: tall, dark, and handsome

  • Divide dough into 16 equal portions; roll between hands into balls about 1 1/2 inches in diameter.  Working in batches, drop 8 balls into baking dish with sugar and toss to coat.  Set dough balls on prepared baking sheet, spacing about 2 inches apart; repeat with second batch of 8.  Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10-11 minutes.  Do not overbake.


  • Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.


Crispy outside, soft center, deep and chocolatey without being too sweet or dense.  Just freaking delicious. And perfect for football (and 3rd quarter wedding planning 🙂 ) Boys, you have no idea what you’re missing.

just call me The Oven…i’m a baking machine!

This year, as the cookie posts started going up on my favorite foodie sites, I noticed an abundance of variations on thumbprint cookies. I was never a huge fan of the fruity versions, so when these kids showed up on Macheesmo, I knew I had to give them a whirl.  And I also would get to learn a new skill (something Nick at Macheesmo is quite keen on)–making ganache!

AND as fate would have it, MommaBear had some whole vanilla beans sitting in her cupboard yearning to be cut up and melted into chocolate and cream.

Chocolate Thumbprint Cookies
from Macheesmo

Makes 40 cookies (The original recipe says that this makes 90, but you’d have to make them very tiny to get 90 out of it.)

The cookie: (A Martha Recipe.)

  • 2 Cups all-purpose flour
  • 1 Cup plus 1 Tablespoon unsweetened cocoa powder (high quality)
  • 2 teaspoons Kosher salt
  • 1 Cup (2 sticks) unsalted butter, room temp
  • 1 1/3 Cups sugar, plus more for rolling the cookies in
  • 2 large egg yolks
  • 2 Tablespoons heavy cream
  • 2 Teaspoons vanilla extract

Chocolate and Vanilla Bean Ganache: (Adapted from a different Martha recipe.)

This makes a perfect amount of ganache for the cookies (I disagree, Nick. I had a good 1.5 cups left over…which worked out perfectly for homemade hot chocolate!)

  • 1/2 Cup honey
  • 1/2 Cup heavy cream
  • 1 whole vanilla bean, split and scraped
  • 5 ounces bittersweet chocolate
  • 3 Tablespoons unsalted butter, room temp and cut into pieces

Making the cookies.  Martha says to sift dry ingredients here and I think it’s important just because of the cocoa powder.  It has a tendency to clump up if you don’t sift the stuff.  So start by sifting your flour and cocoa powder.  You can sift your salt too if you want, but that’s a bit OCD.

not sifting my not to be judged.

You should end up with a pretty little mound.  Just by looking at it, it’s pretty easy to tell why sifting will make a better cookie.

In a stand mixer (or in a large bowl with a hand mixer), mix together your butter and sugar.  Cream these two things together until they are light and fluffy – about 4 minutes.  Then add your vanilla, egg yolks, and cream.

Turn the mixer down to low and slowly add your dry ingredients.  Mix it just until everything is combined.  Be sure to scrape the sides of the bowl, but don’t overmix it!  We’re making cookies, not bread.  Gluten is not your friend.

Your final dough will be pretty dry and sturdy.

god that's terrible lighting. some of my butter wasn't quite as soft as it should have been, so my dough was a little on the wrong side of dry.

This next step is where I veered from the original recipe a bit. I didn’t want tiny little cookies, although you can definitely go that route. I wanted a more normal-sized cookie. Also, I didn’t really feel like making 90 of anything so I went with a bigger version.

I used about 1 tablespoon-sized balls of dough for mine. Roll each ball of dough in sugar to give it some nice texture.

a little extra rolling in my hands, and we persevered.

Then lay out these balls on a baking sheet lined with parchment paper. You should be able to fit about 18 or so on a baking sheet.

i used spray instead of juuuuust fine.

Next is making the thumbprint.  You could actually use your thumb for this, but it’s a bit more uniform if you use the back of a spoon (I used a metal tablespoon.)  If you are making the smaller version you can use the end of a wooden spoon to get the desired divet.

i used the business end of a sturdy wooden spoon.

Bake these at 350 degrees for about 10 minutes.  Rotate the pans halfway through for even baking, especially if you are like me and using an oven from the 40’s.

When you take the cookies out, they may have puffed a bit during baking.  If that happens, take your divet-creating device and softly press back into the cookies, reforming the thumbprint.  This is another reason why you wouldn’t want to use your actual thumb.

Making the Ganache.  I’ve only made ganache a handful of times.  Basically it’s just beating together warm cream and chopped chocolate until it’s smooth.  This version has some bonus ingredients though that really kick it up a notch.

Start this recipe by combining your honey, cream and vanilla bean in a small saucepan.  If you need some help with the vanilla bean, check out my post on homemade coffee liqueur.  If you don’t have beans, you could use extract, but go light on it.  I’d say maybe 1/2 Teaspoon of extract would be enough.  I highly recommend the bean though.

Quick DTMS Aside: How to Split and Seed a Vanilla Bean

step 1. prepare you body, mind, and soul.

step 2 (and 3): with the tip of your knife, split the bean long-wise into two. 3. Run the knife down the cut side, to scrape out every little bit of the insides.

Ok back to it:

cream, honey, and vanilla getting acquainted.

Bring these ingredients to a simmer in a pot and make sure to stir them to dissolve the honey.  Once everything is dissolved, take the pan off the heat and let it sit for 20 minutes to let the vanilla get infused.  No need to wait if you are using extract.

Meanwhile, roughly chop up your chocolate and add it to your mixing bowl.

please note my PERFECTLY weighed chocolate.

If you left your cream mixture to rest for 20 minutes, bring it back to a simmer over medium heat (be careful not to burn the cream).  Then pour the hot cream mixture over the chocolate.

Let it sit for a minute to start melting the chocolate and then mix away on medium speed until everything is melted and combined.

melty melty melty

While the mixer is running on medium, add in your butter, a few chunks at a time.  Keep mixing for a few more minutes until the mixture is slightly cooled.  It will be very silky and smooth and have the consistency of a loose frosting.

one word: YUM.

The next step should be obvious enough.  Spoon that mixture into your thumbprint cookies!

i foresaw a messy, messy, ganache-on-the-ceiling situation if I got a spoon I elected to pipe. it was the right decision.

Let them sit at room temperature and the ganache will firm up even more.  It will end up getting pretty thick.  You can definitely turn one of these cookies upside down and it won’t budge.

mmm so the picture of the final cookies has gone missing, but trust me. they're pretty. PRETTY DELICIOUS.

I took these cookies to a holiday party (I’ve been to possibly too many holiday parties this year) and they were pretty popular.  They are really rich so it’s hard to have more than one, but the cookies are nice and flavorful and the ganache is freakin’ excellent.

My dryish dough produced a really light, delicate, chocolatey-but-not-too-sweet cookie that is dynamite with the decadent ganache.  I think these will quickly become another holiday tradition.

c is for cookie

Cookie Recipes! I’ve been happily munching on all of these all week. Solid performances this year, ladies.

Clockwise from top left:

Liscious’ Chocolate Toffee Cookies (don’t forget to check out her guest post!)

Raffles’ Holiday Wreaths

Sparkles’ Caramel-Filled Chocolate Cookies

Booty’s Peanut Butter Cup Cookies

DTMS’ Macadamia Nut Brittle Cookies with Fleur de Sel

Slow Motion’s cookies were so large and grand they came on a platter all their own…and I promptly forgot to snap a pic. But thanks to the luxury of poor internet security, I lifted a picture she snapped when they were fresh out of the oven:

Our little overacheiver made two kinds of biscotti, with varying permutations of chocolate and almond toppings.

Chocolate Orange Biscotti

Gingerbread Almond Biscotti

There will undoubtedly be another cookie extravaganza when I hit the Homefront next week. Grandma Mac’s Sugar Cookies and Gingerbread Men will undoubtedly be on the list.  Hope everyone is having a lovely holiday season…your nation’s capitol is currently battening our hatches for SNOWPOCALYPSE  2009.

Guest Blogger: Liscious!

You and I both knew it was only a matter of time: I’m honored to announce my very first guest blogger, Liscious!

Hi DTMS. It’s me, Liscious. For those who don’t know me I won’t bog you down with too much information, as I want to get straight to the task at hand, but I thought my bio could best be summarized in a brief haiku:

My name is Liscious
I enjoy baking for fun
I don’t wear color

Alright, let’s get blogging. What started as a night filled with copious amounts of libations, pounds of glorious cookies, and six best friends has now evolved into an annual tradition and really what more could you ask for around the holiday season!

Seeing that we were given free reign over our blog entries describing our baking experiences, I decided to compile the below list of goals as to ensure that she does not revoke my guest blogging privileges in the future.

  1. Successfully make and bake chocolate toffee cookies (compliments of my second favorite food blog Smitten Kitchen);
  2. Fill the holiday void in my life, one that can only be filled by the sweet and savory melding of chocolate, toffee and some walnuts;
  3. Bake said cookies and take DTMS-worthy photos simultaneously without destroying my digital camera and/or burning down my apartment; and finally
  4. Spread some semblance of holiday cheer when my friends bite into these cookies, even if we are too inebriated to remember our delight in the morning.

Chocolate Toffee Cookies
(Source: Smitten Kitchen; Adapted from Bon Appetit)

1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped
Flaky sea salt for sprinkling (optional)

Steps to Ensure Success:

  • Preheat the oven to 350 degrees Fahrenheit
  • Combine flour, baking powder and salt in small bowl; whisk to blend.
  • Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
  • Using electric mixer, beat sugar and eggs in bowl until thick, about five minutes. Beat in chocolate mixture and vanilla.
  • Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
  • Line two large baking sheets with parchment or waxed paper.
  • Drop batter by spoonfuls onto sheets, spacing two inches apart.
  • Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes.
  • Cool on sheets.
  • Enjoy!

And voila, that completes my contribution to this year’s annual cookie exchange. I would also like to commend myself for achieving all four of my goals. (Caveat: I did manage to delete every photo I took from my camera after making my cookies. However, after a meltdown, both physically and mentally, my techie boyfriend was able to successfully recover the photos!).

I would like to take this opportunity to thank my dear friend Princess Pantyhose (a.k.a. your editor) for providing this forum where I, and the rest of the ladies, can discuss our annual cookie exchange and our delicious recipes.

I hope everyone has a safe and happy holiday season. And to DTMS, I wish you much success in 2010!!!



Sustenance for baking.

Chocolate, toffee, and nuts, oh my!

My hand mixer died a slow death mid mixing; I was mortified and had to resort to “gasp” a whisk.

And the arm workout continues.

Waiting for my cookies as they bake in the over (and yes, if you were wondering, it is standard protocol to eat and drink wine while reading Food & Wine Magazine).

After living with Liscious for 2 years, I can testify to what you all are thinking. Yes, she bakes and drinks wearing ONLY an apron.

Holiday goodness.

These are really, really tasty. A thin,crisp crust on the outside and soft and chewy inside (even after 4 days!).  Fantastic! Now Liscious, go put your pants on! xoxo