Chocolate Chip Skillet Cookie

This Chocolate Chip Skillet Cookie is so quick and easy. There is also minimal cleanup involved. Yay! The cookie comes out soft and delicious. It is awesome on its own or with a scoop of vanilla ice cream.

Cast iron skillets come in a variety of sizes and are usually numbered. The skillet number is often marked on the bottom of the skillet or on the handle. The numbers range from 0 – 20. The 0 skillet in tiny, while the 20 skillet is humongous (and hard to find). The numbers are not universal and depends on the cast iron skillet’s manufacturer. I have a vintage number 8 (which is about 10 1/2 inches in diameter) and a Lodge number 10 (which is about 12 inches in diameter). For this recipe, you want a basic 10 – 10 1/2 inch cast iron skillet.

Chocolate Chip Skillet Cookie

1 stick (8 tablespoons) butter
2/3 cup brown sugar
1/3 cup sugar
2 teaspoons vanilla
2  large eggs
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup chocolate chips

Preheat oven to 350º F.

Melt the butter in a number 8 cast iron skillet (which is about 10 1/2 inches in diameter) over medium-low heat. Remove from the heat and stir in the sugars and vanilla. Add the eggs and mix well. In a bowl, combine the flour, baking soda, salt, and baking powder. Add the flour mixture to the butter/sugar mixture in the skillet. Mix well. Gently stir in the chocolate chips and spread the dough evenly in the skillet.

Place in the preheated oven. Bake 25 minutes at 350º F, or until golden brown and cooked through. Let cool about 15 minutes before slicing.

Trix Marshmallow Treats

Trix Marshmallow Treats

In November, I made Trix Marshmallow Treats for a bake sale at my oldest son’s school. They turned out so cute, especially when individually wrapped and tied with colorful curling ribbon. They also sold well. They are a fun and colorful variation of Rice Krispies Treats.

Trix Marshmallow Treats Wrapped 2

Trix Marshmallow Treats Wrapped (640x480)

Trix Marshmallow Treats

1 10 ounce bag mini marshmallows
1/4 cup butter
10.7 ounce box Trix cereal

Melt the marshmallows and butter together in a large sauce pan over low heat. Add the entire box of Trix and mix well. Pour into a greased 9 X 13″ pan and spread the mixture out evenly with your hands. I spray my hands with a little bit of cooking spray to help keep the mixture from sticking. Cut into squares with a sharp knife.



Gluten-Free Coconut Flour Brownies

IMG_1258 (640x500)

I am continuing to experiment with coconut flour. These gluten-free and grain-free brownies using coconut flour were a big hit in our family. They are pretty terrific. I bet most people would not be able to tell these were gluten-free. Quite impressive.

Gluten-Free Coconut Flour Brownies

1/3 cup butter (or non-dairy alternative)
6 eggs (or equivalent substitute)
1 cup coconut sugar (or sugar)
1 teaspoon vanilla
1/2 cup cocoa powder
1/2 cup coconut flour
1 cup chocolate chips

Preheat oven to 350 degrees F.

Butter a 8 X 8 baking pan (or spray with cooking spray) and set aside.

Melt butter in a saucepan over low heat or in a bowl in the microwave. Set aside and let cool.

In a separate bowl, mix the eggs, sugar, and vanilla with a whisk. Whisk in the cocoa powder and then add the melted butter. Stir in the coconut flour and mix until the batter is no longer lumpy. Add the chocolate chips. Pour into the prepared baking pan and bake at 350 degrees for 30 to 35 minutes.

Allow brownies to cool before cutting into squares.

Adapted from the recipe on the package of Let’s Do Organics Organic Coconut Flour

Granola Bars

From September 16, 2005:  i’ve been searching for things to make to pack in my son’s (a very, very, very, picky eater) lunch.  i made these today.  well, my son wouldn’t eat them, but my hubby and i thought they were pretty yummy.  these granola bars are crispy (not chewy), just the way i like them.

as always, i made a few changes to this recipe.  i just realized now that i totally forgot to put in the almonds (dang, those would have been good).  i added about 3 tablespoons of ground flax seed at the time i combined the sugar mixture with the toasted oats mixture.  i also added 1/2 cup of chocolate chips (instead of dried fruit) and they got all melted and so i ended up with chocolate granola bars.  i have no complaints, though. : )  next time i will try them without the chocolate chips and add dried cherries instead.

Granola Bars
Makes 16 (2-inch) squares.

8 oz. old-fashioned rolled oats
1 1/2 oz. raw sunflower seeds
3 oz. sliced almonds
1 1/2 oz. wheat germ
6 oz. honey
1 3/4 oz. dark brown sugar
1 oz. unsalted butter
2 tsp. vanilla extract
1/2 tsp. kosher salt
6 1/2 oz. dried fruit

Butter 9×9-inch glass baking dish; set aside. Heat oven to 350 degrees. Spread oats (about 2 cups), sunflower seeds (about 1/2 cup), almonds (about 1 cup) and wheat germ (about 1/2 cup) onto half-sheet pan.  Place in oven and toast 15 minutes, stirring occasionally. Meanwhile, in medium saucepan, combine honey (about 1/2 cup), brown sugar, butter, vanilla extract and salt. Cook until brown sugar (about 1/4 cup packed) has dissolved completely. Once oat mixture is done, remove it from oven; reduce heat to 300 degrees. Immediately add oat mixture to liquid mixture, add chopped dried fruit (any combination of apricots, cherries or blueberries); stir to combine.  Turn mixture out into prepared baking dish and press down, evenly distributing mixture in dish; bake 25 minutes. Remove from oven; allow to cool completely. Cut into squares and store in airtight container for up to 1 week.

Recipe Source:  Food Network’s “Good Eats” and Alton Brown.

Blackberry Crumble Bars

Blackberry Crumble Bars

From June 9, 2007:  I made these treats this morning for my hubby and son to take to a party this afternoon.  I thought they were really good, although a bit messy (crumbly). I adapted this recipe from one I found using raspberry jam and walnuts on the site.

Blackberry Crumble Bars

1 cup unsalted butter, at room temperature, cut up
1/2 cup sifted confectioner’s sugar
2 cups unbleached flour
1/2 teaspoon salt
1/2 cup old-fashioned rolled oats (not instant oatmeal)
1/2 cup chopped pecans
3/4 cup blackberry jam (preferably seedless)

Heat the oven to 375°. Grease a 9- by 9-inch baking pan with butter or non-stick cooking spray.

In a mixing bowl, beat the butter and sugar until well blended. Add the flour and salt and beat just until the dough forms clumps. Don’t overmix. Turn out the dough onto a piece of waxed paper. Lightly flour your hands and squeeze the dough into a ball (the warmth of your hands will soften the dough enough to hold it together).

Divide the dough into thirds. Crumble one third into a bowl and set it aside. Press the remaining two thirds evenly into the greased pan and bake it on the center oven rack for about 10 minutes, until the edges of the dough are lightly golden. Set the pan on a wire rack.  While the dough cools, add the oats and pecans to the reserved dough in the bowl and pinch the ingredients together so that the mixture becomes crumbly.

Spread the blackberry jam on the baked shortbread (it’s OK if the dough is still warm), then cover the jam with an even layer of the crumb topping. Bake the bars for 20 to 24 minutes, until the top crumbs are golden brown, then set the pan back on the wire cooling rack.  While the shortbread is still slightly warm, cut it into 21/4-inch squares. Once the bars cool completely (they are very fragile while warm), lift them from the pan with a spatula.