SWEETS & TREATS

chocolate chip skillet cookie | rosegoldstudio
Chocolate chip cookies are undoubtedly the stuff my dreams are made of. I remember walking past those aromatic cookie shops in the mall when I was younger and admittedly was more excited to score a bag of a dozen cookies than whatever I would purchase at Wet Seal. Now that I’ve dated myself and exposed my dirty high school secrets, how about I just the recipe for this fine confectionary concoction?
It’s a perfect treat to make a big batch of and freeze the remaining mixture. It’s more of a personal dessert to keep on hand rather than something to serve to a group of guests – mostly because you’ll need as many skillets as there are guests, and it’s just a perfect treat to enjoy while you’re catching up on TV while curled up in a blanket.  I found my skillets at a local restaurant supply store, but a similar skillet can be found here.
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You will need:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups (about 9 ounces) chocolate chips
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Directions:
Mix together the first three dry ingredients: flour, baking soda, salt.
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Using a hand or stand mixer, cream together the butter and sugars until it reaches a well-blended and spreadable consistency.
Add in 1 large egg and 2 teaspoons pure vanilla extract and mix until blended.
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Slowly pour flour mixture in, about a third at a time blending fully until adding more. Be careful not to overmix.
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Then fold in the chocolate chips using a spatula.
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Scoop palm-sized dough balls with an ice cream scoop and roll into smooth circles.
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Place on wax paper. Flatten the dough ball into a saucer. Stack on sheets of wax paper until you’ve formed all the dough into balls/saucers. Tuck the wax paper sheets with dough into a freezer bag.
DSC_0357Before baking, preheat the oven to 350° and remove a serving of dough from the freezer. Place in skillet until it reaches room temp. Bake for 10 minutes at 350°.
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Serve topped with a scoop of ice cream and enjoy immediately.
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I’d like to give a shout out to our friend Steve who shared this recipe and idea with us. We are eternally grateful for the delicious desserts usually waiting in our freezer to bake at any time.
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Chocolate Chip Skillet Cookies
Prep time: 10 min
Bake time: 10 min
Yield: about 12 dough balls, depending on the size of your palm

 

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups (about 9 ounces) chocolate chips
Directions:
Mix together the first three dry ingredients: flour, baking soda, salt>
Using a hand or stand mixer, cream together the butter and sugars until it reaches a well-blended and spreadable consistency.
Add in 1 large egg and 2 teaspoons pure vanilla extract and mix until blended.
Slowly pour flour mixture in, about a third at a time blending fully until adding more. Be careful not to overmix. Then fold in the chocolate chips using a spatula.
Scoop palm-sized dough balls with an ice cream scoop and roll into smooth circles. Place on wax paper. Flatten the dough ball into a saucer. Stack on sheets of wax paper until you’ve formed all the dough into balls/saucers. Tuck the wax paper sheets with dough into a freezer bag. Before baking, preheat the oven to 350° and remove a serving of dough from the freezer. Place in skillet until it reaches room temp. Bake for 10 minutes at 350°. Serve topped with a scoop of ice cream and enjoy immediately.
November 26, 2014 0 comment
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If there is one thing I’m certain of, it’s my affinity for all things sweet. I didn’t always used to be this way, but once I gave birth, there was absolutely no turning back. I appreciate sweets in any variety, from the standard doughnut to the perfectly crafted from-scratch dessert. I saw a photo of a Funfetti cake in a magazine and hadn’t been able to stop thinking about it. I knew I didn’t want to eat a dumb, lifeless boxed cake mix, so I opted to make my own from scratch.

I found a recipe on The Kitchn which uses the world’s most perfect white velvet cake recipe by Rose Levy Beranbaum to use as the cake base, and a buttercream recipe from More from Magnolia which I tinted the absolute palest shade of pink since Valentine’s Day is just around the corner.

 

I greased the cake pan with shortening, placed a circle of parchment paper over top, and re-greased. It really helped the cake pop right out of the pan without sticking at all. Will definitely do this trick from now on.

I added the sprinkles to the batter just before putting it in the cake pan. I made sure not to mix it too much or else the dyes might run.

I sprinkled some jimmies just around the edge, placed it on one of the cake stands that usually live on our buffet and popped a dome over it to stay fresh. But, I guarantee It won’t be around for long.

I do plan to try to make my own jimmies since store-bought varieties are full of artificial ingredients and dyes.

February 3, 2014 0 comment
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