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.

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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. 

Patriotic Pound Cake 

Just in time for Fourth of July! I present my Patriotic Pound Cake made with fresh strawberries and blueberries. I also added some red, white and blue sprinkles in the batter to make it even more patriotic. Have a slice with coffee for breakfast or serve it as a simple dessert. 
Ingredients:  

3/4 cup butter, (1 and 1/2 sticks) room temperature 

1 cup of sugar

3 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

1 3/4 cup flour plus an additional 2 Tablespoons for the berries

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup milk

1/2 cup blueberries

1/2 cup strawberries, chopped

5 Tablespoons of red, white and blue sprinkles


Preheat oven to 325 degrees. Line loaf pan with parchment paper or nonstick foil. 

In a mixing bowl, mix butter an sugar until light yellow and fluffy. Add eggs one at a time and blend. Add extracts and mix well. 


In a separate bowl, whisk flour, baking powder and salt. Alternate flour mixture and milk. Once everything had been combined, stir in 5 Tablespoons of sprinkles to the batter. Add 2 Tablespoons flour to the berries, stir to coat the berries before adding them to the batter. This will keep the berries from sinking to the bottom. Bake for 1 hour and 20 minutes or until a tester comes out clean. Cool completely before glazing. 


Glaze:

1/2 cup powdered sugar

1/2 teaspoon almond or vanilla extract

1 -2 Tablespoons of milk

Decorative sprinkles, optional
Mix sugar with extract and one Tablespoon of milk. Add additional Tablespoon of milk if needed. Pour over Pound Cake. Decorate with more sprinkles if desired. 

Outback’s Salted Caramel Cookie Skillet


One of my favorite restaurants to eat at is Outback Steakhouse.  Outback was founded here in Tampa Florida in 1988. The original restaurant on Henderson Bouvelard is still open. I have so many favorites that I have tried and enjoyed the many years since I have been dining there. Their Salted Caramel Cookie Skillet is my latest favorite. The star is the cookie with white chocolate chips, toffee bits and pretzels. Just the cookies alone would be delicious. Outback changes their menu frequently so when I find something I like, I try to figure it out so I can enjoy it at home after it vanishes from the menu. 


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

3/4 cup white 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

Salted Caramel 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, granulated and brown sugar. Add egg and vanilla and blend well.  Gradually add dry ingredients and combine with wet ingredients. Stir in white 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. 
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 6″ cast iron skillet and mine baked about 16 minutes. Time will vary with the size of cookies you make. Top with a big scoop of vanilla ice cream and salted caramel ice cream topping. Serve warm. This recipe yields 4 very large cookies.  Enjoy!

Chocolate Covered Strawberry Nachos 


This is probably one of the most fun desserts I have had the pleasure in making and eating. The tortillas fry up quickly (even faster if you have an air fryer) and this dessert comes together very fast. One plate can feed several people. This dessert will definitely have you licking your fingers. 😉

Ingredients:

Flour tortillas (I fried 6)Strawberries, washed, dried and cut into bite size pieces 

Hot fudge ice cream topping, warmed

Nuts, chopped, optional

Whip cream, optional


Fry to a golden brown. 


Fry flour tortillas in oil heated to 350 degrees. Once crisp, remove from pan and place on a plate lined with paper towels. Drain and blot the tortillas. While still warm, sprinkle both sides with the cinnamon sugar mixture. Cut into wedges, I used my pizza cutter. Make a layer of cinnamon sugar chips and layer of strawberries. Drizzle warm chocolate sauce over chips and strawberries. I sprinkled mine with chopped nuts. Continue layering, with chips, strawberries, chocolate and nuts. Whip cream makes a great addition to this recipe. Enjoy!


Optional Air Fryer Directions:

Lightly mist tortillas with extra virgin olive oil, grape seed, coconut oil or (light oil). Crisp in air fryer and immediately sprinkle cinnamon sugar on both sides of crisp tortilla. Cut into wedges when cool enough to handle. Layer chips, strawberries, warmed chocolate sauce, nuts and whip cream. 


Cinnamon sugar 

1/2 cup sugar 

2 teaspoons of cinnamon 

Just Got Lucky Bailey’s Cheesecake

Just got lucky? Pretty much. I thought I sprinkled Christmas trees on the cheesecake instead of shamrocks. Today I was lucky to get your post done before St. Patrick’s Day. I used an Oreo crust, but if you if you, the Golden Oreos can be used instead. I have always loved celebrating St. Paddy’s Day. I guess that’s the wee bit of Irish in me. I love the taste and flavor of Baileys. Since it’s Irish Cream, I thought I might as well incorporate it for my Irish recipe. A special thank you to my friend Lorinda, The Rowdy Baker for sending me the adorable Leprechaun jiggly leg bottle stopper. 🍀💚🍀


Ingredients:

Crust

2 rows of chocolate wafer cookies, white cream removed (from a 15.5 ounce package)

3/4 stick of butter, melted (6 Tablespoons)

Preheat oven to 325 degrees. A 10″ springform pan is recommended or you might have a little spillage. Put cookie tops and bottoms into your food processor or blender. Scrape off the white cream. Pulse until cookies are crumbs. On the low setting, stream in 6 Tablespoons of melted butter. Press into the bottom of your springform pan. Place pan in the freezer while you make the cheesecake.


Ingredients:

Cheesecake

3 8-ounce cream cheese, room temperature 

1 cup sugar

3 Tablespoons corn starch

3 eggs

1 teaspoon vanilla

3/4 cup sour cream

1/2 cup Baileys Irish Cream

Blend softened cream cheese in your mixer. Add one cup of sugar. Mix well. Add 3 Tablespoons of corn starch. Put your eggs in one at a time and blend well on medium speed. Add vanilla and sour cream and blend. Lastly, pour in Baileys Irish Cream. Remove cookie crust from freezer. Mix and pour over your cookie crust. Bake for 1 hour 15 minutes. Let cool completely. 


Ingredients: 

Ganache

4 Tablespoons Heavy cream

4 Tablespoons Bailey’s

8 ounces semi-sweet chocolate chips

Heat cream and Bailey’s in the microwave for 1 minute. Once cream is warm, pour over chocolate chips. Let stand 3 minutes and stir until chips are melted. Pour on top of the cheesecake and refrigerate. Let ganache set up before topping with whip cream.  


Bailey’s Whip Cream

4 ounces of cream cheese

8 ounces heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla

2 teaspoons Bailey’s Irish Cream

Green or Shamrock sprinkles


Chill mixing bowl for a minimum of 30 minutes.
JUST GOT LUCKY BAILEY’S CHEESECAKE 
Just got lucky? Pretty much. I thought I sprinkled Christmas trees on the cheesecake instead of shamrocks. Today I was lucky to get your post done before St. Patrick’s Day. I used an Oreo crust, but if you if you, the Golden Oreos can be used instead. I have always loved celebrating St. Paddy’s Day. I guess that’s the wee bit of Irish in me. I love the taste and flavor of Baileys. Since it’s Irish Cream, I thought I might as well incorporate it for my Irish recipe. A special thank you to my friend Lorinda, The Rowdy Baker for sending me the adorable Leprechaun jiggly leg bottle stopper. 🍀💚🍀
Ingredients:

Crust

2 rows of chocolate wafer cookies, white cream removed (from a 15.5 ounce package)

3/4 stick of butter, melted (6 Tablespoons)

Preheat oven to 325 degrees. A 10″ springform pan is recommended or you might have a little spillage. Put cookie tops and bottoms into your food processor or blender. Scrape off the white cream. Pulse until cookies are crumbs. On the low setting, stream in 6 Tablespoons of melted butter. Press into the bottom of your springform pan. Place pan in the freezer while you make the cheesecake.
Ingredients:

Cheesecake

3 8-ounce cream cheese, room temperature 

1 cup sugar

3 Tablespoons corn starch

3 eggs

1 teaspoon vanilla

3/4 cup sour cream

1/2 cup Baileys Irish Cream

Blend softened cream cheese in your mixer. Add one cup of sugar. Mix well. Add 3 Tablespoons of corn starch. Put your eggs in one at a time and blend well on medium speed. Add vanilla and sour cream and blend. Lastly, pour in Baileys Irish Cream. Remove cookie crust from freezer. Mix and pour over your cookie crust. Bake for 1 hour 15 minutes. Let cool completely. 

🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀

Ingredients: 

Ganache

4 Tablespoons Heavy cream

4 Tablespoons Bailey’s

8 ounces semi-sweet chocolate chips

☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️

Heat cream and Bailey’s in the microwave for 1 minute. Once cream is warm, pour over chocolate chips. Let stand 3 minutes and stir until chips are melted. Pour on top of the cheesecake and refrigerate. Let ganache set up before topping with whip cream.  

💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚💚

Bailey’s Whip Cream

4 ounces of cream cheese

8 ounces heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla

2 teaspoons Bailey’s Irish Cream

Green or Shamrock sprinkles, optional

🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀💚🍀

Chill mixing bowl and attachment for a minimum of 30 minutes. Blend the above ingredients until stiff peaks are formed. Decorate cheesecake with whip cream and sprinkles if desired. 

A special nod to Jo Boxer for loaning “Just Got Lucky” from their 1983 hit song. 

Plant City Strawberry Cobbler 

I love strawberry season in Florida. I can’t eat enough of them. This recipe contains delicious strawberries grown in Plant City, Florida. 


Ingredients:

4 quarts of strawberries

1/2 cup plus 1/4 cup sugar, divided

3 heaping Tablespoons of cornstarch 

1 1/2 cups flour

2 teaspoons of baking powder

6 Tablespoons of cold butter, cut into pieces

3/4 cups plus 4 Tablespoons of heavy whipping cream

Ice Cream, optional


Preheat oven to 350 degrees. Spray a 9 x 9 pan with nonstick spray. Wash and take the stems off of the strawberries. Cut strawberries into bite size pieces if they are large. Combine 1/2 cup sugar with the cornstarch. Gently add that to the berries and combine. Place strawberries in your prepared pan. In a separate bowl, combine flour and baking powder. Add butter to the flour mixture and cut in the butter using a pastry blender or two knives. The flour should resemble fine crumbs. Pour in whipping cream and mix to form dough. The dough will be very sticky. Drop by teaspoonfuls on top of the berries. Sprinkle with remaining 1/4 cup sugar. Bake for 50 minutes or until top is brown and the strawberries are bubbling. Serve warm with ice cream. Enjoy.