Skillet Cookie, Two Ways

You know me and chocolate peanut butter treats…we go together like, well, chocolate and peanut butter. So, I wanted to make this skillet cookie from Gimme Some Oven. I ended up making it for a friend’s birthday when we also had a playdate. I left it with her since, you know, it was for her birthday, but I did get to taste it and it was great. Then I made a version without the cocoa powder and it was still good, but less soft and more of a crunchier/shortbread texture. Still good, and less rich tasting. Then I made the chocolate version again, but again to share with friends…one of these days I will make it for us when I can take a picture of a slice…but not today.

img_5416

 

Either way you make this, it is easy and fast.

img_5156

You can swap in different mix-ins and change the amounts too. That part doesn’t matter as much and allows you to be creative. Have fun with your favorite flavor combinations!

img_5155

Directions for Skillet Cookie, Two Ways

Slightly adapted from Gimme Some Oven

  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 egg, room temperature
  • 1 Tablespoon¬†vanilla extract
  • 1 cup all-purpose flour (plus 1/3 cup if not doing cocoa powder)
  • 1/3 cup unsweetened Dutch process cocoa powder (omit if not doing the chocolate version)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup peanut butter chips
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped Reeses cups (optional)

Continue reading

Mixed Bag (Part 9): Biscuits and Pies

Today is about flaky delicacies. I’ve been making more pies, trying out different fillings and a different crust from Stella Parks. I’ve also been making a new biscuit recipe from a recipe writer I normally respect but … well, read ahead to see.IMG_4464

Continue reading

Mixed Bag (Part 8): Pierogi Into Cheeseburger Pie

I’ve made pierogi before, but it was back when K and I were first dating. They were the traditional type, and he helped me fold all of them. This time, I folded them all on my own and felt like the effort was not worth the end product. Ravioli are worth it to me, but not pierogi, or at least not this recipe. Before you decide to click away to another website or recipe, let me remind you that today’s post is a mixed bag. That means there was something good that came out of the pierogi. An easy cheeseburger pie! Nothing fancy, nothing crazy, but it was deemed tasty by all of us.

IMG_4349

Continue reading

Chocolate Truffle Pie

Even though I shared a recipe for Pi Day, this was the actual pie I made for this year’s Pi Day. I mean, really, you can’t have too many pies, especially when I tend to go for the chocolate kind.

IMG_3701

Continue reading

Ham-and-Cheese Pie

This is a picture-light post. As in, not many pictures, but there are also not many steps. It is a simple recipe you could make on a weekday if you have a bit more time (most of the time is for the pie to bake and then cool). I made it on a weekend just because that’s how I roll these days. Are you surprised to see ham in the title? You should be. I don’t like ham. At least not most of the time. But, I was willing to suck it up to try this recipe. You can easily pull out the ham from your slice if you don’t like it, but I was surprised–the ham I picked out wasn’t too bad. I got a low-sodium variety from the deli counter and I would get it again.

IMG_3480

And yeah yeah, not the prettiest of pictures, but here is the whole pie…

IMG_3478

Continue reading

Chocolate Chip and Peanut Butter Cookie Pie

It’s the annual day for me to try to share a new pie recipe…which is hard, given I don’t eat many pies. This year, I actually made this on purpose to have a Pi Day post. And then I realized (after making it) that I had just made another pie, albeit a savory one. Oops! That one will have to get shared, too…or saved for next year? Haha. Anyway, I like that this one is as easy as making cookies…but even easier since you just spread the batter in a pan and don’t have to chill it/scoop it/do multiple trays of cookies/etc. So simple. And, bonus? There is peanut butter in it! It’s a bit subtle with the peanut butter, compared to some other recipes I’ve made, but just enough for you fellow chocolate/peanut butter lovers.

IMG_3498

 

You don’t want to bake this pie all the way through. You want it to still be a bit soft as it is above.

IMG_3494

As it cools, the pie sets up nicely and is like one giant cookie. You definitely need a tall dish for it, so if you don’t have a deep dish pie pan (I don’t), a springform pan can also work, assuming yours is tall on the sides like mine.

IMG_3500

You can microwave the slices to get them ooey gooey again if you like. Entirely up to you. I ate it both ways.

IMG_3493

A peek inside before it baked….

IMG_3490

And what happens when you slide it off the bottom of the springform pan early…

IMG_3496

The Fudgelet and I ate that piece quickly. No one had to know. Except now you do.

Directions for Chocolate Chip and Peanut Butter Cookie Pie

Adapted slightly from Food Folks and Fun

  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1 cup brown sugar (light or dark)
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 2.5 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips
  • About 8 mini Reese’s peanut butter cups (the ones about an inch across), cut into quarters

Preheat the oven to 350 degrees and prepare a 9-inch deep dish pie plate, or a 9-inch springform pan. My springform pan is glass and silicone, so I didn’t spray it.

Beat together the butter and peanut butter until fluffy and combined (about 1 minute on medium speed with your mixer).

IMG_3483

Add both sugars and beat for another 2-3 minutes, again until fluffy.

IMG_3484

Add the eggs one at a time, beating for about 30 seconds in-between, then the vanilla. Beat for one more minute.

IMG_3486

Meanwhile, whisk together the flour, baking soda, and salt. Stir in the dry ingredients into the butter/egg mixture, just before it is combined.

IMG_3487

Then, stir in the chocolate chips and mix until combined.

IMG_3488

Press about half of the dough into the bottom of the baking dish. Then, sprinkle the peanut butter cups on top, spreading them out evenly.

IMG_3489

Place the remaining dough on top, pressing down and making sure you cover the peanut butter cups, and that the top is smooth.

IMG_3491

Bake for about 50-55 minutes until the top is lightly browned and dry, and the inside is set but still gooey. Let the pie cool for 30 minutes before serving. If baking it ahead of time, you can microwave slices for about 15-20 seconds to make them gooey again, serve them as is for a more firm/cookie-like slice, or rewarm the entire pie pan in the oven.

IMG_3492 IMG_3499

Directions for Chocolate Chip and Peanut Butter Cookie Pie (without pictures)

Adapted slightly from Food Folks and Fun

  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1 cup brown sugar (light or dark)
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 2.5 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips
  • About 8 mini Reese’s peanut butter cups (the ones about an inch across), cut into quarters

Preheat the oven to 350 degrees and prepare a 9-inch deep dish pie plate, or a 9-inch springform pan. My springform pan is glass and silicone, so I didn’t spray it.

Beat together the butter and peanut butter until fluffy and combined (about 1 minute on medium speed with your mixer). Add both sugars and beat for another 2-3 minutes, again until fluffy. Add the eggs one at a time, beating for about 30 seconds in-between, then the vanilla. Beat for one more minute.

Meanwhile, whisk together the flour, baking soda, and salt. Stir in the dry ingredients into the butter/egg mixture, just before it is combined. Then, stir in the chocolate chips and mix until combined.

Press about half of the dough into the bottom of the baking dish. Then, sprinkle the peanut butter cups on top, spreading them out evenly. Place the remaining dough on top, pressing down and making sure you cover the peanut butter cups, and that the top is smooth.

Bake for about 50-55 minutes until the top is lightly browned and dry, and the inside is set but still gooey. Let the pie cool for 30 minutes before serving. If baking it ahead of time, you can microwave slices for about 15-20 seconds to make them gooey again, serve them as is for a more firm/cookie-like slice, or rewarm the entire pie pan in the oven.

Continue reading

Extra Pie Crust Chocolate Pinwheels

What kind of title is that, you say? Well, often, when you make pie crusts, you have extra dough. There are different things you could do with it. Sometimes I have decorated the edges. I have also tried to bake the dough as-is, since people say it can be tasty. That’s all fine, but I decided I wanted a way to make it with chocolate and have a bonus treat. So, bonus treats for all of us because I am sharing what I did.

IMG_2950

IMG_2945

Continue reading