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.

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

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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!

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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)

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Chicken with Olives, Garlic, and Bell Pepper with Pasta

This was a recipe I made up as I went. I had some leftovers from our Halloween party that needed to get used (yes, I am still blogging about posts from the end of October/early November…sorry?). We had olives and red bell pepper for the black bean/hummus dip I made. I haven’t actually shared that recipe on here, either, although I have now mentioned it a couple times. I also had some leftover pasta but not enough extra sauce, so this was a way to throw it all together.

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Skillet Roasted Chicken Thighs and Stuffing

You will notice the pictures are from two different occasions. The first time, I followed the original recipe but wasn’t completely happy with it. I wanted more vegetables and an easier chicken experience…carving chickens are “meh” but eating chicken thighs are easy. So, I added more vegetables (yummy carrots!) and switched to thighs. I also used my Dutch oven to give myself a little more room for those vegetables. That part mattered less, but I do recommend adding what tastes good to you.

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Crisp, Fluffy Pizza Crust

I have lots of pizza recipes on here already. Most of them are pancrust style, because that is K’s favorite. Especially from Pizza Hut. So, we are always after a crust that mimics that style. This one is my new favorite. It is less involved than some recipes, but it produced a crust that had a crunch to it, while still being almost bread-like. K commented that it was less greasy than other recipes. I wasn’t sure if this was a bad thing, but apparently he liked it. You could always add more fat to the pan if you prefer a greasier crust, but we liked this.

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Skillet Pizza

The finale of Italian Week…You might think, really? Another pizza recipe? Doesn’t everyone have a go-to one already? Haven’t you already made pizza? Well, I saw this one on a blog I follow, Life’s Ambrosia, and it peaked my curiosity. I actually wasn’t sure we had a cast iron skillet because I thought mine was ruined. The one I found and used was apparently mine, and somehow it improved itself with disuse. So, after making pizza a couple times in it and then keeping it around for other random tasks, it has found its purpose in the kitchen. It also is now properly seasoned, which makes it much easier to use. Yay! So, this is a perfect excuse to pull out your cast iron skillet. If you don’t have one, they are about $20-30 and are great for browning things, such as the mushrooms on this pizza. Now that I have one (again) I hope to make some desserts with it, too.

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One Dish Chicken Curry with Rice

Do you go through phases of wanting to make new dishes and other phases of not caring? It happens every so often and it feels almost like writer’s block. Sometimes I’m super interested in baking or cooking, and then sometimes I really dread planning out meals for the week. Those are the weeks I hope to have leftovers around so I do not have to do much thinking. If all else fails, I rely on cookbooks to give me inspiration and luckily I have tons of cookbooks.

After looking at some skillet dishes I decided to do my own version but in the Dutch oven. I like cooking in skillets, but lately I prefer the Dutch oven because it cooks more evenly and makes stirring easier (less likely to have food go flying out of the pan). You can certainly use a skillet if that is what you have…I am calling this “One Dish” and not “Dutch Oven” or “Skillet” Chicken Curry after all.

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