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Wednesday, March 13, 2013
Skillet Chocolate Chip Cookie…Mmmmmm…
I am LOVING all the great cast iron skillet recipe suggestions everyone is sharing on last week’s post. I am super excited to start using my cast iron skillet regularly! Many people mentioned making giant chocolate chip cookies in their skillet, so of course I had to give that a try ASAP. And the experiment was beyond successful. I think the skillet chocolate chip cookie is my new favorite chocolate chip cookie.
Here’s what I love most about making a giant skillet chocolate chip cookie: you only dirty one dish! All the mixing and baking happens right in the skillet. Oh, and I also love that it is delicious.
I found the recipe on Tasty Kitchen, but if you have your own skillet chocolate chip cookie recipe that you love or any tips, please share! I want to perfect this delectable goodie! Plus I’m always up for experimenting for dessert.
Skillet Chocolate Chip Cookie...Mmmmmm...Adapted slightly from Tasty KitchenAuthor: Jane MaynardRecipe type: DessertIngredients- 8 tablespoons butter
- ½ cup sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups all-purpose flour
- 1 cup semi-sweet chocolate chips
Instructions- Preheat oven to 350 degrees F.
- Melt butter in 8-inch cast iron skillet over low heat. When butter is melted, stir in sugars with a spatula until well mixed. Remove from heat and let cool 5 minutes.
- Stir in egg and vanilla with a fork. Mix well. (I was worried the pan and dough would be too hot for the egg, but they weren’t – no scrambled eggs to be seen!)
- Using the spatula, stir in baking soda and salt, then stir in flour until well mixed.
- Spread batter over surface of the skillet then sprinkle the chocolate chips evenly over the top. Fold chocolate chips into batter. By spreading the batter first you minimize chocolate chips hitting the pan and melting. It’s okay if a bit of this happens, but it does help to sprinkle the chocolate over the spread out dough and then mix the chips in.
- Bake for about 20 minutes, until edges and top start to brown and center is set. (Took my oven 22 minutes.)
- Best served warm and with ice cream!
OTHER RECIPES YOU MAY LIKE:
- Chocolate Chip Pie
- Chocolate Almond Fudge Bars, i.e. Crack Bars
- No-Bake Chocolate Peanut Butter Oat Bars
EQUIPMENT I USED TO MAKE THIS RECIPE:
Posted by Jane Maynard at 2:06 pm 22 Comments
Categories: featured recipes, Recipes, sweet things Tags: chocolate, cookie, dessert, skillet, skillet chocolate chip cookie |
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Thursday, November 4, 2010
Skillet Biscuit Bread
Despite the fact that Nate and I used to be addicted to the show Good Eats, we actually hardly ever watch any food shows on TV. One of the cooking shows that has had staying power for us, however, is Jacques Pépin’s More Fast Food My Way on PBS. Jacques shares low-key, simple food and I especially like it when his daughter is on the show with him. Their interactions are so, I don’t know, un-produced and we love it. On a recent episode, Jacques made a simple skillet bread. I paused the TV, got out a pen and piece of paper and wrote down everything he did. The result? Today’s recipe for skillet biscuit bread.
I am so happy I took notes and tried out this skillet biscuit bread. It was really good. By the way, Jacques did not call this skillet biscuit bread himself. I’m renaming it because the bread tasted a lot like biscuits, minus all the stress that goes into making biscuits! This bread is really so easy to throw together and my 2-year-old Anna couldn’t stop eating it! Three cheers for skillet biscuit bread!
Here’s a side shot so you can get an idea of the texture. The outside is quite crusty and cripsy, while the inside is very moist and biscuity (how’s that for an adjective?). So, if you’re tight on time and ingredients and want a simple biscuit-like bread to go with dinner, give this a try.
Skillet Biscuit BreadAs described by Jacques Pépin on More Fast Food My WayAuthor: Jane MaynardRecipe type: Side Dish, BreadIngredients- 1½ cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 cup water + a few more tablespoons
Instructions- Mix the dry ingredients, then add water and mix.
- Pour about 1 tablespoon of olive oil (I have also used butter with great success) in a 9-inch non-stick skillet over medium heat. Immediately pour the batter into the pan, spreading evenly and letting some of the oil come on top as you press the dough down. Add a few tablespoons of water around the edge of the bread then cover with a lid.
- Cook for about 7 minutes (until browned), flip and and then cook covered about another 7 minutes or so. Bread should be browned on both sides.
- Cut up, butter the bread and enjoy! Would also be delicious with a bit of honey!
OTHER RECIPES YOU MAY LIKE:
EQUIPMENT I USED TO MAKE THIS RECIPE:
- Le Creuset Enameled Cast Iron Skillet
- OXO Good Grips Mixing Bowl Set with Handles
- Olive Oil Cruet
- Kitchenaid Measuring Cups and Spoons
Posted by Jane Maynard at 6:00 am 99 Comments
Categories: featured recipes, Recipes, side dishes, simple side dishes Tags: biscuit, bread, jacques pepin, quick breads, side dish, skillet, skillet biscuit bread |
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
