And for those of you on the lunar calendar . . .
We didn’t get a chance to eat actual mooncakes this year, but I was suddenly obsessed with baking my own alternative. After a quick trip to Michael’s to pick up a couple tools, I figured out a way to make a cookie-coated brownie “mooncake”!
1) Start with a brownie and a cookie-cutter
2) Wrap thinly with cookie dough and imprint. Note: chill the cookie dough in the freezer for easier handling and pat gently with flour-coated fingers to mold around the brownie.
3) Bake! Or rather, brûlée in order to preserve the imprinted pattern.