Did this a whiiiile ago, after gum surgery when I needed a soft dessert. It worked swell for that purpose, but certainly is delicious enough that you don’t have to wait for an excuse!
Ingredients:
- 3/4 cup unsalted butter, divided
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt (up to 1/2 teaspoon if using Diamond Crystal kosher salt)
- 1/2 cup light brown sugar, tightly packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 100 gram dark (55-70% cocoa) chocolate bar, chopped
- 1/3 cup other chips – dark chocolate, semi-sweet, I used butterscotch!
Preheat oven to 350 degrees. Take one tablespoon of the butter and use it to grease a 10″ cast iron skillet, then set that aside.
Place the remaining 11 tablespoons of butter in a small saucepan over medium heat. Cook until the butter has a nutty smell, and there are little brown bits floating in the butter when you swirl the melted butter around. Transfer the browned butter to a large pot to cool slightly.
Meanwhile, in a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Add the sugars to the browned butter and whisk vigorously for 2 minutes.
Add the vanilla and egg and whisk again until evenly combined.
Add the flour mixture and stir in with a silicone spatula.
Fold in the chocolate chunks and chips.
Press the dough evenly into the greased skillet.
Bake 18-20 minutes, until the edges are golden but the middle is still soft.
Serve, either sliced in individual servings or eaten straight from the skilled, with vanilla ice cream. Leftovers (ideally not doused in melted ice cream) can be reheated in the oven the next few days, for ~10 minutes at 350.
If you try to scoop out an individual serving while it’s still hot, it’s gonna be a mess!
Leftovers can be sliced and nuked if desired.
Brown Butter Chocolate Chip Skillet Cookie
From Salt N Pepper Here.
- 3/4 cup unsalted butter, divided
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt (up to 1/2 teaspoon if using Diamond Crystal kosher salt)
- 1/2 cup light brown sugar, tightly packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 100 gram dark (55-70% cocoa) chocolate bar, chopped
- 1/3 cup other chocolate chips
Preheat oven to 350 degrees. Take one tablespoon of the butter and use it to grease a 10″ cast iron skillet, then set that aside.
Place the remaining 11 tablespoons of butter in a small saucepan over medium heat. Cook until the butter has a nutty smell, and there are little brown bits floating in the butter when you swirl the melted butter around. Transfer the browned butter to a large pot to cool slightly.
Meanwhile, in a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Add the sugars to the browned butter and whisk vigorously for 2 minutes. Add the vanilla and egg and whisk again until evenly combined. Add the flour mixture and stir in with a silicone spatula, then fold in the chocolate chunks and chips.
Press the dough evenly into the greased skillet, then bake 18-20 minutes, until the edges are golden but the middle is still soft.
Serve, either sliced in individual servings or eaten straight from the skilled, with vanilla ice cream. Leftovers can be reheated in the oven the next few days, for ~10 minutes at 350.
Ingredients:
Toss the marshmallows evenly over the graham crackers, then set aside.
Pour the caramel over the marshmallows, using your silicone spatula as needed to help it get down between all the marshmallows to attach them to the graham crackers. Sprinkle the Reese’s evenly over the top and gently press into the caramel/marshmallow mixture.
Refrigerate at least 1 hour, until set, then slice and enjoy.
Ingredients:
Cook the noodles according to package directions, then drain and rinse the noodles under cold water.
Pour on some of the peanut sauce and toss once more, using enough sauce to coat well but not drench. Taste, and add any extra salt chili flakes as needed, and serve garnished with roasted peanuts if desired.
Ingredients:
In a medium bowl, mix together the oil, eggs, and vanilla. Pour the liquids into the dry goods and stir until well incorporated.
Heat the milk until just below a boil, then whisk into the batter until just combined.
Pour into the cake pan and bake until it passes the toothpick test, 50-60 minutes.
Let cool for 5 minutes then remove the sides of the pan and flip out onto a cooling rack. Remove the parchment and let cool to room temperature.
Flip the cake back right-side-up onto a cutting board and cut into two layers. If you want to be very precise, you can measure halfway up with a ruler and stick in, say, 8 toothpicks spaced around the cake at half height, and use them to guide your bread knife. I don’t currently have toothpicks, so just winged it.
Put the sides back on your cake pan and put the bottom half back in the pan. If you have another circle of parchment, throw it on top of the bottom slice of cake, and throw the top circle on top of the parchment, and freeze for an hour or so to firm up. During the second half of the hour would be a great time to make your ice cream.
Top with the top slice of cake. Freeze until solid. Serve in slices topped with whipped cream and hot fudge sauce.
Meanwhile, chop the cherries, roughly into quarters, then put in the fridge also.
In the last few minutes, add in the chopped cherries, then transfer to a container and freeze at least 4 hours.
Ingredients:
Stir in the celery, green onion, shallot, buffalo sauce, tahini, lemon juice, powdered garlic, paprika, salt, and pepper until evenly mixed.
To serve, briefly microwave a wrap to soften, add a few handfuls of greens and some blue cheese dressing.
Wrap up and enjoy!
Despite having no sugar, the pickles taste a bit sweet, at least when directly contrasted with the kimchi. The sauce for the chicken itself is really good and I bet I make it again soon to put on many other things!
To prepare the chicken, set up a dredging station. Set out plates/pie plates/bowls, with: 1) flour, garlic powder, and black pepper stirred together, 2) the two eggs, beaten, and bowl 3) the crushed chips.
Past the dish with chips, you’ll want the basket/pan for your air fryer, probably lined with parchment so you won’t have to clean it later. Preheat the air fryer to 380 degrees. Dredge the chicken in the flour, then eggs, then chips, placing the coated chicken in the air fryer basket.
Cook in the air fryer for 15-18 minutes total, flipping in the middle. At the end check with a thermometer that the thickest piece of chicken has reached 165 degrees.
While the chicken cooks, whisk together all the sauce ingredients in a small bowl. Pour into a large skillet and cook over medium high heat until slightly thickened, 5-8 minutes.
When the chicken is done, coat each piece well with the sauce.*
Melt a tablespoon of the butter in a skillet and toast an open bun, cut-side-down, until golden brown, adding more butter as needed to toast all four buns. Spread a bit of butter on the inside of each bun, then place a piece of chicken on the bottom bun, some pickles, and some kimchi. Put on the top piece of the bun and enjoy!
*I had more chicken than people, meaning leftovers. To avoid gross sogginess, I stored the cooked pieces, unsauced, and would then throw each one back in the air fryer for 5 minutes and douse in sauce when ready to eat.
Ingredients:
Stir in the egg and vanilla.
Add the flour, baking powder, and salt, continuing to stir until evenly combined.
Fold in the Oreos.
Turn the mixture out into the prepared pan and spread evenly.
Top with some chocolate chips, if desired, then bake 25 minutes or until the bars pass the toothpick test.
Cool in the pan, then slice and serve.
While the squash is cooking, boil a large pot of water and cook the pasta according to the package directions. When ready, drain.
Serve with extra cheese and/or any herbs you like!
Ingredients:
Cook on low 4-5 hours, until the chicken is easy to shred. Shred, leaving whatever liquid is in the crockpot in there.
Add all the cans plus the block of cream cheese, re-cover, and let cook another hour to soften everything, then stir together well.
Top with the cheddar, recover, and let cook at least 20 minutes to melt the cheese.
sparecake 