One-Pan Chocolate Chip Skillet Cookie

A giant chocolate chip cookie all in one skillet! This is a fun and easy way to serve a chocolate chip cookie anytime.

Buy your skillet here: http://amzn.to/1v5YMnF

This is my original chocolate chip cookie recipe:

And here is the slightly modified one from the video:

Ingredients:

2 1/8 cups Flour
1/2 tsp Salt
1/2 tsp Baking soda
1 1/2 sticks Butter
1 1/2 cups Brown sugar
2 Eggs
2 tsp Vanilla
1 x 12oz bag (about 2 cups) Chocolate chips

– Preheat oven to 350ºF/180ºC.
– Melt butter in 10″/25cm skillet over medium heat.
– Add sugar and stir until smooth, but not completely dissolved.
– Turn off heat and let butter and sugar mixture cool to room temperature.
– Once cooled, mix in eggs and vanilla.
– Stir in flour, salt, and baking soda.
– Stir in chocolate chips.
– Bake in skillet for 30-40min.
– Cool and serve in skillet.

Advertisements

Sweet & Simple Coconut Macaroons

These are classic coconut macaroons that are sweet and simple to make. They’re a great use for leftover egg whites!

Buy the insulated cookie sheet here: http://amzn.to/1A9Gim9
Buy the baking parchment here: http://amzn.to/1vDu70Y

Ingredients:

1 bag (14oz) Sweetened flaked coconut
1/2 cup Sugar
1/4 tsp Salt
3 Egg whites
1 tsp Vanilla extract

– Preheat oven to 325ºF/160ºC. Line a cookie sheet with parchment.
– Mix coconut, sugar, and salt in a bowl.
– Add egg whites and vanilla and mix until thoroughly combined.
– Bake 15-25 min. until golden brown.
– Cool on wire rack.

Ginger-Spicesnap Cookies

These cookies are nice and spicy for the cooler weather and perfect for the holiday season! They are a cross between a gingersnap and a spice cookie and have a delicious snap when you bite or break them.

Buy the insulated cookie sheet here: http://amzn.to/1A9Gim9
Buy the baking parchment here: http://amzn.to/1vDu70Y

Ingredients:

2 cups Flour
1 tsp Baking soda
½ tsp Salt
1 tsp Ground cinnamon
1 tsp Ground ginger
1 tsp Ground cloves
½ cup Vegetable shortening
½ cup Packed brown sugar
1 Egg
½ cup Molasses
White sugar and cinnamon for topping

– Preheat oven to 350ºF/180ºC and line 2 cookie sheets with baking parchment.
– In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
– In the bowl of a mixer, beat together shortening and brown sugar.
– Mix in egg and molasses until well combined.
– Stir in flour mixture.
– Scoop into round balls and place on cookie sheets.
– Dampen the bottom of a glass and dip into sugar cinnamon mixture. Use this to flatten cookies to desired thickness, dipping glass into mixture between each cookie.
– Bake for 12-15min or until a light golden color and firm to touch.
– Cool on wire rack.

3 More Ways to Decorate Cupcakes – Wilton 104, 352, 233 Tips

Here are 3 more of the tips I like to use to decorate cupcakes and cakes. They’re lots of fun to use, so play around and be creative with your designs!

Buy the stuff you need from here:
Cupcake pan – http://amzn.to/1vLfdo8
Silver cupcake liners – http://amzn.to/1v8iYQK
Wilton food coloring gels – http://amzn.to/12k2X3h
Wilton Disposable Piping Bags – http://amzn.to/1wdJUoC
Wilton Clear Vanilla – http://amzn.to/1FJiPLI
Wilton Couplers 4pk – http://amzn.to/1FK1z93
Wilton #233 Tip – http://amzn.to/15MMYwY
Wilton #104 Tip – http://amzn.to/1vcz3K8
Wilton #352 Tip – http://amzn.to/1zJ1kqX

Lemon Ricotta Cake with Lemon Syrup, Buttercream, and Sugared Zest

This is a very lemony cake made with polenta, grounds almonds, and ricotta. A lemon syrup is then poured over the warm cake to give a sweet lemony tang and moistness. More lemon flavor is added with the buttercream and even more lemon sweetness is added with the sugared lemon zest on the top.

Buy your Springform Pan 9inch – http://amzn.to/1vDztt2
Buy your Lemon Zester – http://amzn.to/1y7VbCx

Cake and syrup recipe originally from http://www.wheat-free.org/wheat-gluten-free-lemon-ricotta-cake-recipe.html

Cake:

2 sticks Butter
1 cup Sugar
3 Eggs, beaten
1 cup Ricotta Cheese
1½ cups Ground Almonds
½ cup Polenta
1 tsp Baking Powder

– Preheat oven to 350ºF and line a 9″ springform pan.
– In a mixer, cream butter and sugar.
– Mix in eggs.
– Mix in ricotta, almonds, polenta, and baking powder until well combined.
– Scrape into lined pan and bake for 1-1½ hrs or until a toothpick inserted comes out clean. Cake will be a golden brown on top.
– While cake is baking make Lemon Syrup and Sugared Lemon Zest.
– Once cake is cooked, remove from oven and leave in tin. Pour or brush cake with Lemon Syrup while cake is still warm. Leave to cool completely.
– Remove cake from tin and spread or pipe Lemon Buttercream over the top. Garnish with Sugared Lemon Zest.

Lemon Syrup:

½ cup + 1 Tbsp Sugar
1 Lemon, juice and zest
2 Lemons, juice
100ml water

– Place sugar, lemon juice (3 lemons total), and water into a saucepan.
– Heat over medium-high heat until it begins to boil. Boil for about 5min. or until slightly syrupy.
– Remove from heat and add zest. Set aside until cake is ready.
– Brush over warm cake.

Lemon Buttercream:

4 Tbsp Butter, softened
1 Lemon, juice
1½ cups Confectioner’s Sugar

– Beat butter and sugar, adding enough lemon juice to reach desired consistency.
– Spread or pipe onto cooled cake.

Sugared Lemon Zest:

3-4 lemons
2-3 Tbsp sugar

– Use a zester to remove zest from lemons.
– Toss in sugar to coat.
– Garnish finished cake.