Dark Chocolate Mint Chip Skillet Cookie

Dark Chocolate Mint Chip Skillet Cookie

Dark Chocolate Mint Chip Skillet Cookie

Earlier this week, we had 40 degree temperatures and it was raining. On Wednesday it started snowing, and by Thursday we had about 9 or 10 inches of fresh, fluffy snow. I wake up this morning to find that the temperatures have taken a nose dive and have dropped down into the teens. It’s a bit windy this morning too, which makes it feel much colder outside. It’s shaping up to be the kind of day where I just want to stay indoors and do some household chores. Better yet, maybe I’ll just do some more baking.

Speaking of baking, have you ever made a giant cookie in a cast iron skillet? If you haven’t, you might want to give it a try. I made this ooey, gooey, rich and chewy Dark Chocolate Mint Chip Cookie in my Lodge cast iron skillet, and it is fantastic! The outside is slightly crisp, while the inside is soft and moist.

I’m seriously contemplating warming up a slice of this cookie, placing a scoop of ice cream on top, and having it for breakfast. That probably won’t do my diet any good, but it sure would make me happy.

~Enjoy~
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Dark Chocolate Mint Chip Skillet Cookie

2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1/4 cup chocolate syrup
1 teaspoon vanilla extract
1 1/3 cups dark chocolate & mint morsels (plus 1/3 cup more for sprinkling on top)

Directions:
Preheat oven to 350 degrees. Spray a 10″ or 12″ cast iron skillet with cooking spray.

In a medium bowl, combine flour, cocoa powder, baking soda, and salt; set aside.

In a large mixing bowl, cream the butter and sugars together until fluffy. Beat in the eggs, chocolate syrup, and vanilla; mix until smooth. Gradually add in the dry ingredients; mix until well combined. Fold in the 1 1/3 cups dark chocolate & mint morsels.

Press the dough evenly into the prepared skillet. Bake for 25-30 minutes, or until the cookie is just set.

Remove skillet from oven and place on a wire rack. Sprinkle with remaining 1/3 cup dark chocolate & mint morsels. Let cool, then cut into wedges.

Skillet Cream Puff Pie

Skillet Cream Puff Pie

Skillet Cream Puff Pie

All last week we had beautiful sunny weather with temperatures in the mid to high 50′s. Unfortunately, when the weekend rolled around, it turned cloudy and cooler. Isn’t that always the way it seems to be? During the work week the weather is fantastic, and on the weekends, not so much. I guess I don’t mind the cooler weather too much though. I did manage to get a lot of the outdoor projects on my list done during the week, and now I have time to do a little baking.

For our weekend dessert, I decided to make a Skillet Cream Puff Pie. It’s a bit of a twist on the classic cream puff dessert. It has everything you’d expect to find in a classic cream puff – light fluffy pastry, vanilla cream/pudding, chocolate and whipped topping – it’s just arranged a little differently. No matter which way you arrange it though, the end result is still the same – a rich, decadent dessert that tastes absolutely delicious.

Cream Puffs have always been one of my very favorite desserts, and now this pie has become one too.

~Enjoy~




Skillet Cream Puff Pie

1 cup water
1/2 cup butter, cubed
1 cup all-purpose flour
4 eggs

Filling:
1 package (5.1 ounce) instant vanilla pudding mix
2 1/2 cups milk

Topping:
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chocolate chips
1 tablespoon butter

Directions:
Preheat oven to 400 degrees. Grease a 12-inch cast iron skillet, or make sure it’s well seasoned.

In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny.

Spread onto the bottom and halfway up the sides of prepared skillet. Bake for 22-26 minutes, or until puffed and golden brown. If any part has puffed up too much, prick with a toothpick a few times to let the steam escape and it should deflate. Cool completely on a wire rack.

For filling, in a medium bowl, beat the pudding mix into the 2 1/2 cups milk with a whisk for 2 minutes. Spread over the crust; refrigerate for 20 minutes.

For topping, spread whipped topping over pudding. Combine chocolate chips and butter in a microwave safe bowl; microwave for approximately 20 seconds. Stir until smooth and combined. Let cool slightly and then drizzle over whipped topping.

Chill until ready to serve.

Italian Herb Skillet Bread

Italian Herb Skillet Bread

Italian Herb Skillet Bread

I discovered this recipe on the Rhodes Bake-N-Serv Blog the other day, and it looked so yummy that I just knew that I would have to make this bread in the very near future. Well, I didn’t have to wait very long, because today turned out to be the day that I would try it.

I know I’ve probably mentioned this in previous posts, but I really love the Rhodes product line – especially their frozen dinner rolls. They bake up so big and soft, and they come out perfect every time I make them. They are so good in fact, that they have now become a staple at all of our holiday dinners.

From the delicious smells that were filling my kitchen while this Italian Herb Skillet Bread was baking, I just knew that it was going to be a winner. When it finally came time to remove the bread from the oven, I could see that, just like the dinner rolls always do, it had turned out absolutely perfect.

The crispy outer crust coated with Italian herbs and Parmesan cheese is so delicious, and the inside of the bread is very soft and chewy. This would be a perfect bread to serve with an Italian pasta dish, or you can just enjoy it as I did – all by itself.

~Enjoy~




Italian Herb Skillet Bread
(recipe from the Rhodes Bake-N-Serv Blog)

7 Rhodes frozen dinner rolls
1/4 teaspoon basil
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon rosemary
1/4 teaspoon garlic powder
1/8 teaspoon red pepper flakes
3 tablespoons butter, melted

Directions:
Spray a small iron skillet with cooking spray. Place 7 frozen rolls in the skillet, leaving plenty of room for rising.

Cover and allow to rise for several hours. Uncover rolls.

Combine herbs and mix with melted butter. Brush rolls with half of the melted butter and herbs.

Sprinkle with Parmesan cheese if desired.

Bake at 350 for 15 to 20 minutes, or until rolls are a deep golden brown on top.
Brush with additional butter and serve in skillet.

Skillet Snickerdoodle Cookie

Skillet Snickerdoodle Cookie

Skillet Snickerdoodle Cookie

I’m sorry I haven’t been posting very many recipes or photos the past couple of weeks. One of my little birds is flying the nest and moving out of state this weekend, so I’ve been helping her prepare for the move.

It’s going to be so hard to see her go, but I know that, even though I very much want to, I can’t keep her here with me forever. I sure am going to miss her though…

I couldn’t think of a better comfort food to help ease some of the sadness of seeing my little bird go, then this Skillet Snickerdoodle Cookie. The aroma of the cinnamon & sugar baking in the oven did help lift my spirits a bit, and when I removed the giant cookie from the oven, it looked so yummy that I wanted to dive right in and help myself to a piece… but I decided it might be best if I wait until it cools a bit. ;)

~Enjoy~




Skillet Snickerdoodle Cookie

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla butter & nut flavoring (or vanilla extract)
2 tablespoons granulated sugar mixed with 2 teaspoons ground cinnamon

Directions:
In a medium bowl, combine flour, cream of tartar, baking soda and salt. Set aside.

In a large mixing bowl, cream butter and sugar together until light and fluffy. Add eggs and flavoring and mix until smooth. Gradually add dry ingredients to butter mixture, and mix until well combined. Chill dough for 30 minutes.

Preheat oven to 350 degrees. Rub a 12-inch cast iron skillet with a small amount of butter.
Sprinkle 1 teaspoon of cinnamon sugar mixture over the bottom of the skillet. Place cookie dough in skillet and pat the dough evenly until it completely covers the bottom of the skillet.

Snickerdoodle Batter

Snickerdoodle Batter

Sprinkle the remaining cinnamon sugar evenly over the cookie dough.

Cinnamon Sugar Topping

Cinnamon Sugar Topping

Bake for 35-40 minutes, or until golden brown. Carefully remove skillet from oven and place on a wire rack. Cool for at least 20 minutes. Slice into wedges and serve.

Skillet Molasses Cake

Skillet Molasses Cake

Skillet Molasses Cake

We’ve been having some really chilly weather here for the past couple of days. It’s been below zero in the evenings, and the day time temperatures have only been in the single digits. Some people are complaining that it’s too cold. I just shrug and say “That’s Alaska”.

When it’s cold like this, the thing I like to do most is bake. It not only helps to warm up my home, but it also leaves me with something tasty to snack on while I’m curling up in front of the fireplace.

Today I decided to bake a Molasses Cake in my cast iron skillet. I may have mentioned this before, but my cast iron skillet is a kitchen staple I can’t live without. It’s so versatile, you can cook almost anything in it. I’m always amazed at how often I use it.

I especially enjoy baking cakes in my cast iron skillet. They cook evenly, and turn out moist and delicious – as you can see from this Skillet Molasses Cake.

~Enjoy~




Skillet Molasses Cake

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
3/4 cup brown sugar, packed
6 tablespoons butter
2/3 cup molasses
2/3 cup milk
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees. Grease a 12-inch cast iron skillet, or make sure it’s well seasoned.

In a large bowl, blend the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and allspice. Set aside.

In a small saucepan, combine brown sugar, butter and molasses. Stir over medium heat until melted and well combined. Stir in the milk and vanilla.

Stir the brown sugar and milk mixture into the dry ingredients. Mix just until smooth. Pour the batter into the skillet.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and place on wire rack to cool.

Skillet Molasses Cake

Skillet Molasses Cake

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