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

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!

Nawlins Pralines And Cream Pie With Salted Bourbon Caramel Sauce 

July is National Ice Cream Month. I wanted to end the month with one more yummy ice cream pie using one of my favorite ice cream flavors, Pralines and Cream. I would like to thank my friend Lisa Thaxton, for the suggestion of adding the bourbon to the caramel sauce as a tribute to Bourbon Street in New Orleans. 

  
Crust Ingredients:  

I package of pecan sandies 

4 Tablespoons melted butter 

Preheat oven to 350 degrees. Crush cookies in a food processor. Incorporate with melted butter and press into a 9 inch springform pan, going up the sides if you wish. Bake in oven for 7 minutes. Remove and place in freezer to cool. 

Ice Cream:

I used 2 quarts of Baskin Robbins Pralines and Cream. Set out of freezer to let soften. Smooth on top of cooled cookie crust and place back in the freezer. Let harden for several hours or overnight. 

  
Salted Bourbon Caramel Sauce: 

3/4 cup sugar

1/4 cup water

1/4 teaspoon of kosher salt

1/2 cup heavy whipping cream

1 teaspoon of vanilla

3 Tablespoons of bourbon  

1/4 teaspoon, more or less of sea salt sprinkled on top of caramel sauce

  
In a sauce pan, stir sugar and water over medium high heat and cook about 9-10 minutes until it’s caramel in color, if it gets too dark, it will taste burned.   Stir constantly to prevent burning and scorching. Remove from heat and add vanilla and bourbon. Whisk in 1/2 cup of heavy whipping cream. Let cool. Pour over frozen cake. Add sea salt on top, about 1/4 teaspoon sprinkled on top. Return to freezer until ready to serve. Recipe yields about a cup of caramel sauce.  If you do not like bourbon, leave it out. This pie is delicious. Enjoy!

  

Frozen Peanut Butter And Chocolate Avalanche 

Love peanut butter and chocolate? I have loaded those flavor in this frozen ice cream dessert.  Chocolate cookie crust, peanut butter and chocolate ice cream with a creamy peanut butter topping and drizzled in chocolate peanut butter. Yes, I said CHOCOLATE PEANUT BUTTER!!!  My friends and I have declared June Ice Cream Month. Be sure to visit and enjoy the yummy recipes listed in the links below. 

   
Crust:

24 Oreos crushed into crumbs, food processor is what I used

4 Tablespoons of butter, melted

Preheat oven to 350 degrees. Mix crushed Oreos with butter and form a crust on the bottom of a springform pan. Bake for 7 minutes. Remove and cool completely. I put my pan in the freezer to speed up the process. 

  
Ice cream:

2 quarts of Peanut Butter and Chocolate ice cream, I used Baskin Robbins or use your favorite chocolate ice cream

Soften ice cream so you can spread it on top of your cookie crust. Place back into freezer. 
Peanut Butter Topping:

1 8 ounce block of cream cheese, room temperature 

1 teaspoon of vanilla

3/4 cup creamy peanut butter, I used Peter Pan

1/2 cup powdered sugar

16 ounces of heavy whipping cream

Place mixing bowl and attachment in refrigerator for a minimum of 30 minutes. Beat softened cream cheese until smooth. Add vanilla and peanut butter and mix to combine. Add powdered sugar. Mix well. Add heavy whipping cream and beat till stiff. Pour on top of frozen chocolate ice cream. Smooth the top with a knife or spatula. Place back in freezer. Freeze for a minimum of 2 hours. 

  
  
Chocolate Peanut Butter Drizzle:

1/2 cup of chocolate peanut butter, I used   Dark Chocolate Dreams by Peanut Butter & Co. (Pictured below) purchased at Walmart, Target sells it too

1/4 teaspoon vegetable oil

Melt peanut butter and oil in microwave for 30 seconds or so. Stir to a smooth consistency. Drizzle over peanut butter topping and place in freezer. To remove springform ring, run a knife that has been put under hot water and run around the sides before unlocking the ring. Enjoy!

  
  

  

Please make sure you visit the blogs listed below for all of the yummy ice cream desserts. 

Amy has delicious Waffle Ice Cream Sandwiches http://crumbsinmymustachio.wordpress.com/2015/06/Waffle-Ice-Cream-Sandwiches/

Lorinda has made an exquisite Baked Alaskalicious

http://www.therowdybaker.com/?p=3753
Nettie has created a fabulous Blueberry Cheesecake Ice Cream 

http://mooreorlesscooking.com/2015/06/01/blueberry-cheesecake-ice-cream/
Alyssa is sharing her easy recipe for Chocolate Ice Cream

http://cookingfromasahm.blogspot.com/2015/06/easy-chocolate-ice-cream/

From Cindy, she is sharing yummy  Brown Sugar Cinnamon Ice Cream Sandwiches.

http://www.hunwhatsfordinner.com/2015/05/ice-cream-sandwiches.html
Not a paid spokesperson for any of the products I used in this recipe.  

123 Ice Cream Cake

I love ice cream. My Dad loves it too. For his birthday, I made a quick and easy ice cream cake from ice cream sandwiches. This cake was easy and came together very quickly. I put chocolate mousse between the layers but I bet cheesecake pudding would also be great. I think this would be a fun activity for kids, no baking, no sharp utensils and they can assemble and decorate the cake on their own.

Ingredients:
2 boxes of ice cream sandwiches, you will use 20
16 ounces of whipped topping, 8 ounces is plenty if you are not decorating with borders
1 box of Jello chocolate mousse* (sold at grocery store or Walmart) or pudding*
1/4 – 1/2 cup of your favorite chocolate ice cream topping, I used Sanders from Michigan
Cherries, nuts, or sprinkles to decorate with, optional

Prepare mousse* or pudding* less 1/4 cup milk per directions. You want this to be thick between the layers of the ice cream sandwiches. Let stand in fridge for at least an hour or over night.

For your first layer, take mousse or pudding and spread on the bottom of your ice cream sandwich. Place mousse side down on serving plate or cake board. This will help adhere the ice cream sandwiches and keep them lined up. Spread more on top of the ice cream sandwiches.

20140720-105335-39215367.jpg
As you can see in this photo, I have spread the mousse on top and I am about to add two more ice cream sandwiches to complete the layer. My cake was 5 sandwiches across and 4 sandwiches high. Continue until you have completed your layers with using the mousse/pudding as glue to hold everything together.

Frost with whipped topping. Put in freezer for an hour or more to harden the whip topping. Once hardened, pour chocolate sauce on top of cake and let it drizzle down the sides. Place back in freezer for an hour or more.

Place partially frozen whipped topping in a pastry bag to pipe border and decorate. If the whipped topping is too soft, it’s messy to pipe.

20140720-110002-39602888.jpg

20140720-110953-40193118.jpg

20140720-110952-40192007.jpg

20140720-111200-40320682.jpg

It’s A Mudslide Baby

It was 92 degrees today. Hot for April. I have been wanting a good Mudslide. My favorite one can be bought at Fat Tuesdays, Duval Street, Key West, Florida. Lately when I order one they are thin and like chocolate milk with alcohol in it. Not too great. I found the right combination. It’s thick and creamy like an adult milkshake. Perfect dessert/after dinner drink on a hot summer day. Enjoy!

Ingredients:
1 scoop of vanilla ice cream
1 scoop of chocolate ice cream
2 scoops of coffee ice cream
1 shot of vodka
1 shot of Baileys
1 shot of Kahlua
Hot fudge ice cream topping for drizzling
Whip cream for garnish

Put ice cream and liquor in a blender. Blend until thick and smooth. Drizzle hot fudge sauce down the sides of a tall glass. Pour Mudslide into glass. Add whip cream, more hot fudge drizzled over whip cream. Relax and enjoy!

20140428-214109.jpg