Chocolate Chip Cookie Skillet

I was gifted Sugar from Imperial Sugar Company. It was my pleasure to create a recipe using Imperial Sugar for #Choctoberfest2017.   I love chocolate chip cookies and cookie skillets. I have added a few fun extras in this recipe besides the chocolate chips. I added crushed pretzels and toffee bits. Top this with ice cream and hot fudge sauce, this is a winner.  Home is where the cookies are!


Ingredients:
1 c flour

1/2 t baking soda

1/2 salt

1 stick butter, room temperature

6 T granulated sugar

6 T brown sugar

1 Egg

2 t vanilla

1 cup semi sweet chocolate chips

3/4 cup toffee chips

1/2 cup pretzels, crushed into small pieces (I placed mine in a plastic bag and crushed them with a rolling pin)

Vanilla Ice Cream

Hot fudge ice cream topping


Preheat oven to 350 degrees.
Whisk together flour, baking soda and salt in a separate bowl and set aside. Mix together softened butter, granulated and brown sugar. Add egg and vanilla and blend well. Gradually add dry ingredients and combine. Stir in chocolate chips, toffee chips and pretzels.

No skillet?  No worries, just make a big cookie on a cookie sheet and eat it from a bowl when the cookie is baked. I highly recommend parchment paper or a silpat on your cookie sheet if you are just baking cookies.


No skillet, no problem. Use a bowl.
Place cookie dough in a small cast iron skillet or make big cookies on a cookie sheet. Bake 8-11 minutes for normal size cookies. If you are making larger dessert size or skillet size cookies on a cookie sheet, they will take longer. I used a 4 inch skillet, pictured. Time will vary with the size of cookies you make and what size skillet you use. You will have plenty of cookie dough left to make cookies and several skillets. You will love these cookies without the ice cream too. Top with a big scoop of vanilla ice cream and hot fudge sauce ice cream topping. Serve warm. Enjoy!


Leftover Cookies that don’t make it into the skillet will gladly be eaten just as they are. They are excellent.

https://static.inlinkz.com/cs2.js

Advertisements

Perk Me Up Smoothie


I was given Barleans Greens Chocolate Silk Powder to create a recipe #Choctoberfest2017. Barleans makes healthy and nutritious products that are delicious. This Perk Me Up Smoothie has antioxidants from fruits and vegetables from the Barleans and protein from the Greek yogurt I used. This is one healthy coffee smoothie.


Ingredients:

Coffee Ice Cubes, I froze one cup of coffee in an ice cube tray the night before

1 8 ounce plain or vanilla Greek or regular yogurt

1 scoop of Barleans Green Chocolate Silk Powder 

1/4 – 1/2 cup whole, low fat, almond, soy, coffee creamer, whatever you prefer

Strawberry for garnish, optional


Place ingredients in blender and blend until smooth. You may add more liquid if your smoothie is too thick. This is my new replacement meal in the morning. It has everything, coffee, antioxidants from fruit and vegetables, chocolate and protein. It was my pleasure to work with Barleans again.

Choctoberfest 2017

Today is one of my favorite days of the year… because it is the first day of #Choctoberfest 2017!
#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?

Thank you to the sponsors who make #Choctoberfest possible! This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers.

Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:

Enter now to win our #Choctoberfest 2017 prize pack! We’ll be picking a winner at random winner on Saturday, Oct. 16, so enter by Friday to make sure your name is in the drawing:
a Rafflecopter giveaway

I’m looking forward to seeing all of the yummy recipes posted on these blogs. Check them out throughout the week and don’t forget to follow our sponsors and bloggers.

Choctoberfest 2017

Welcome to Choctoberfest 2017 with Imperial Sugar, our gold sponsor.

Today is one of my favorite days of the year, because it is the official start of #Choctoberfest. This is the third annual food blogger celebration of all things chocolate, made possible thanks to our gold sponsor Imperial Sugar and the other sponsors listed below.

Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.

You can also enter to win our #Choctoberfest prize pack. Thank to our amazing sponsors who are contributing the following items for the prize:

  • $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
  • 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
  • 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean’s
  • 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen

This prize pack is valued at over $450! To enter, simply follow participating sponsors and bloggers using the below giveaway widget.

a Rafflecopter giveaway

https://widget-prime.rafflecopter.com/launch.js

Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean’s products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about about their chocolate products.

Here is a complete list of all the bloggers participating in #Choctoberfest 2017, so you can see the recipes they are posting throughout the week:

The PinterTest KitchenFix Me a Little LunchSavory MomentsCrumbs in my MustachioHouse of Nash EatsBake It With LoveThat RecipeHardly A GoddessCooking With CarleeA Kitchen Hoor’s AdventuresBody RebootedCindy’s Recipes and WritingsThe Redhead BakerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceSweet CoraliceSeduction in The KitchenCooks&Books&RecipesEveryday EileenUnder My Apple TreeFamily Around The TableBottom Left of the MittenThe Spiffy CookieFairyburgerJoin Us, Pull up a ChairJonesin’ For TasteJane’s Adventures in DinnerTake Two TapasJennifer BakesThe Unlikely BakerHostess At HeartKaren’s Kitchen StoriesKate’s Recipe BoxKelly Lynns Sweets and TreatsWildflour’s Cottage KitchenChocolate SlopesLittle House Big AlaskaMakes, Bakes and Decor2 Cookin MamasThat Skinny Chick Can BakeBooks n’ CooksMildly MeanderingLiving IdeasRestless ChipotleGet the Good Stuff!The Weekday GourmetAn Affair from the HeartWest Via MidwestCookie Dough and Oven MittThe Bitter Side of SweetCookaholic WifeDaily Dish RecipesFor the Love of FoodThe Saucy SouthernerCook’s HideoutBy the PoundsTramplingrose: Cooking, Baking & Ranting in Small-Town South DakotaSarah Cooks the BooksChef Sarah ElizabethFantastical Sharing of RecipesSarah’s Bake StudioThe Pajama ChefFrankly EntertainingLong Distance BakingPalatable PastimeThe Freshman CookThe Food Hunter’s Guide to Cuisine ♥ A Day in the Life on the FarmWendy PolisiTampa Cake GirlMy Southern Sweet ToothCanning and Cooking at HomeFull Belly SistersSuperSizeGuy.comOur Good Life

Apple Pie Churro Cheesecake 


This is my first fall recipe of 2017 since I broke my hip and leg. It’s been a rough couple of months but I am back in the kitchen doing what I love to do. This recipe is very tasty. I made this dessert in an 8 x 8 pan but I will also supply the directions if you prefer to make a 9 x 13 size to serve more people. 

Ingredients:

1 can of crescent rolls 

2 8 ounce packages of cream cheese, room temperature 

3/4 cup sugar 

2 teaspoons vanilla

1 can apple pie filling

1/2 teaspoon cinnamon, leave in jar to sprinkle, optional*


Putting the apples on top of the cream cheese mixture. 

Preheat oven to 350 degrees. Spray 8 x 8 pan with non-stick cooking spray. Place 1/2 of the crescent rolls in the bottom of the pan. Press seams together and bring edges out to all edges of the pan. 
In a bowl, combine cream cheese, sugar and vanilla. Carefully spread on top of crescent roll sheet in the pan. 


A quick sprinkle of cinnamon before adding the other crescent on top. 

Pick apples out of the can of pie filling. Lay apples on top of the cream cheese in a single layer so you have enough fruit to cover the cream cheese. Sprinkle cinnamon on top of apples. *The canned apple pie filling I purchased had no high fructose and no cinnamon in the apples. If your can has cinnamon in your canned apples, I would omit the sprinkling of cinnamon. I tasted my apples and they were on the bland side so I added cinnamon to my recipe. 


Second sheet of crescent rolls on top with melted butter, sugar snd cinnamon. Ready to go into the oven. 

Take the remaining 1/2 sheet of crescent rolls and place between 2 sheets of wax paper. Roll out until it’s 8 x 8 and place on top of apple pie filling. Make sure the edges come out to the sides of the pan. 


Finished product!

Churro Topping:

1/2 stick of butter, melted

1/2 teaspoon of cinnamon 

6 Tablespoons of sugar

Garnish with whip cream or a scoop of ice cream if desired 


Mix butter, cinnamon and sugar together and spread over top of the top crescent. Bake for 30 minutes. Cool and serve with whip cream or ice cream. Or both! 😉  Enjoy!


***For a 13 x 9 size pan, use the following measurements. 

Ingredients for 13 x 9 pan:

2 cans of crescent rolls, 1 entire can for the top and one for the bottom

3 8 ounce packages of cream cheese, room temperature 

1 1/2 cups of sugar

3 teaspoons of vanilla

2 cans of apple pie filling

1 teaspoon of cinnamon, optional

Follow the instructions for the 8 x 8 pan for assembly. 
Churro topping for 9 x 13:

1 stick of butter, melted 

1 teaspoon cinnamon 

3/4 cup of sugar

Follow the instructions for the 8 x 8 size.  Baking time will increase to 40-50 minutes. 

Low Carb Italian Bowl of Love

Ingredients:

2  Sausages (I used Al Fresco)

1/2  cup roasted vegetables (I used Trader Joe’s Fire Roasted Peppers and Onions, you can make your own roasted vegetables by grilling or broiling)

3 Tablespoons or more to taste marinara sauce

Parmesan cheese, optional


Cook sausages, I grilled mine. Slice into bite size pieces. Warm up vegetables and marinara sauce. Combine ingredients and garnish with Parmesan cheese if desired. You can serve this over low carb pasta if you wish but it will change the carb count from low carb to medium high carb. 


***As far as the carb count goes, the sausages I used were 1 carb each. The toasted vegetables were about 4 carbs. My marinara was on the high side, I didn’t notice it until I read the label. I used tomato basil flavor and used about 3 tablespoons which was approximately 4 carbs. My goal carb count 9 carbs. Not bad. I didn’t count the cheese because I used so little. You will need to read your labels to see what your total carb count is. I currently have 2 boxes of low carb pasta in my pantry but I find the carb count on the high side. I can’t imagine what regular pasta is. 

Cannoli Cupcakes


I love cannoli. I have a friend that dearly loves them and recently celebrated a birthday. I decided to make cannoli cupcakes for his birthday. I must say they were a success. Chocolate cupcakes with cannoli whip cream frosting. 

Ingredients:

1 cup flour

1 cup sugar

6 Tablespoons unsweetened baking chocolate 

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 Egg

1/4 cup oil

1/2 cup buttermilk 

1/2 cup hot coffee

1 teaspoon vanilla
Preheat oven to 350 degrees. Line tin with cupcake liners. 

In your mixing bowl, put flour, sugar, baking soda and powder and salt.  Whisk together. In a separate bowl, egg, oil and buttermilk and beat together. Add these liquid ingredients to your flour mixture. Add your hot coffee once the ingredients are mixed together. After coffee has been blended, add vanilla. Fill liners 1/2 full. Bake 18-20 minutes until cupcakes test clean. Cool completely before frosting. 


Cannoli Whip Cream Frosting:


Ingredients:

1 8 ounce container marscapone cheese

1 teaspoon Grand Marnier*

1 teaspoon vanilla

1/2 cup powdered sugar, or more to your taste

1 pint (2 cups) Heavy Cream

Mini chocolate chips for decorating 

Chocolate sauce for drizzling, optional

Chill mixing bowl and attachment for minimum of 30 minutes. Mix marscapone cheese, Grand Marnier and vanilla together quickly. Over mixing will cause the marscapone cheese to become watery. Add powdered sugar and mix. Pour in heavy cream and whip until it’s very stiff. Place in piping bag and frost cupcakes (I used a 1 M tip). I sprinkled mini chocolate chips on top. I also drizzled chocolate sauce on top of the cupcakes. Store in refrigerator. Enjoy!

*This is an orange liqueur. If you prefer not to use this in your frosting, use additional teaspoon of vanilla.