Tuesday, August 13, 2013

chocolate chip skillet cookie

Is anyone often overwhelmed by the amount of choices at the grocery store now? I personally don't mind spending hours browsing the aisles of the grocery store, but life doesn't really allow this. I have to go in with a list or I'm left disoriented by the number of options for my dietary needs.

I ask this question as I sit with a box of Chocolate Chip Teddy Grahams next to me. I used to love finding these in my lunches as a kid, particularly the chocolate variety. I haven't had them in years, but I saw them on sale over the weekend and decided to bite. I was horrified though to discover Nabisco now offers a strawberry banana flavor. Really? How unnecessary. I love this flavor combination, but lets keep it within its domain. There is no need to artificially flavor graham crackers with this fruity taste. Elth. Just sounds so gross.

Anyway, while I was in the processed snack food section, I decided to peruse the area. Do you know how many varieties of Oreos there are now? Tons. And no fruity flavors. The Oreo expansion is something I solidly support.

And this chocolate chip skillet cookie is something I definitely support. I've always loved cookie cake and while this isn't quite the same thing, it's quite delicious. Here is a giant thick chocolate chip cookie in cake form. This is a good idea. Adding a scoop of ice cream to it is an even better one.

Chocolate Chip Skillet Cookie

1 3/4 cups all purpose flour
1/2 tsp baking soda
1 tsp kosher salt
1 3/4 sticks tablespoons unsalted butter
1/2 cup granulated
3/4 cups packed brown sugar
2 tsp vanilla extract
1 large egg
1 large egg yolk
1 10 oz bag chocolate chips

1. Preheat oven to 375 degrees. Whisk together dry ingredients in a large bowl and set aside. Whisk together the sugars in a small bowl and set aside.

2. Heat your butter over medium heat in a non-stick skillet until melted. Continue stirring the butter until it's golden brown and has a nutty aroma. Watch constantly until you begin to see brown specs at the bottom of the skillet. Remove from heat and let cool.

3. Once butter has cooled, whisk into sugar mixture with vanilla. Add in egg and yolk and whisk until no sugar lumps remain. Stir in flour mixture until just combined then fold in chocolate chips (reserve a about 20).

4. Transfer dough to a 12 inch cast iron skillet. Evenly spread the dough with a spatula. Dot the dough with remaining chocolate chips. Bake until cookie is golden brown, about 20-25 minutes. Keep an eye on cookie while it bakes and use the toothpick test to determine if center is set. Let cookie cool completely on a wire rack before slicing to serve. Wrap cookie slices in foil for storage.

Source: Mama Marin Cooks
Linked at: Time to SparkleTuesday Talent ShowWhat's Cookin' Wednesday

Thursday, August 8, 2013

chocolate cake batter ice cream

Cake batter ice cream and I go way back. Back to my high school days. Which seem foreverrrr ago now. Which is fine by me.

Well, I actually must preface my previous statement about our history together because it doesn't involve just any cake batter ice cream, but Cold Stone Creamery's. Oh my lord, I love Cold Stone. Sidebar, if you're one of those people who adds an "s" to the end, then I implore you to please stop. A major pet peeve of mine is adding an "s" to words. So bothersome.

Cold Stone was a regular spot for my high school friends and I. We didn't really partake in the party scene during high school. A shocker, I know. No, my dear friends and I could be found indulging in massive portions of gluttonous ice cream on a Friday night. My sweet friend Anna always ordered the "Gotta Have It." She's the best.

Anyway, without fail, I always ordered their cake batter ice cream with rainbow sprinkles. I don't know why, but I never ventured outside of my standard order. I just loved this flavor so much and nothing else would satiate my ice cream needs. This ice cream actually became my secret weapon to swimming fast at finals during swim competitions. Most athletes fuel up on power bars, quick breads, fruits, and other energy packed foods, but I responded well to an extreme sugar high. My sweet mother would run out while I was napping in between sessions to grab me cake batter ice cream (with sprinkles) to go. She's the best, too.

So, this ice cream may not be the same as my favorite ice cream chain's, but it is quite a contender. Not only is it a chocolate version, but it's so easy to make. All of the ingredients are mixed in a blender and then you simply pour it into your ice cream maker. So quick and so delicious. What foods conjure about specific memories for you? My list is super extensive, but cake batter ice cream has a particular soft spot in my heart. Churn this up friends!

Chocolate Cake Batter Ice Cream

1 cup heavy cream
1 cup milk (low fat or whole)
1/4 cup sugar
3 tbsp rainbow sprinkles
3/4 cup chocolate cake mix

1.  Combine cream, milk, sugar, and cake mix into a blender and mix until well blended
2.  Pour mixture into ice cream maker and churn according to your manufacturer's instructions
3.  Once ice cream reaches ideal consistency, mix in sprinkles
4.  Transfer ice cream to container and store in freezer for at least two hours until ready to serve 

Source: Wonky Wonderful

Tuesday, August 6, 2013

cold chocolate snacking cake

Here is your solution to fighting the dog days of summer. 

Ok, so maybe cake isn't the first thing you'll want to reach for when coming inside from the heat, but I know you'll want a piece of this!

Are you supposed to refrigerate cake after serving? I'm not sure if there's an unspoken rule, but this seems to be the case with any leftover cake I've had the pleasure of eating. I personally love cold cake. The frosting thickens and fuses itself to the cake layers to form a richer, heavier, more delicious treat. 

This cake is rich and thick on its own, so the time it takes to chill in the refrigerator only makes the chocolate flavor deeper and texture more fudgy. 

My will power was pretty pathetic during the photographing of this dessert. I first had a piece for quality assurance. Once determining that this recipe was a success, I cut another piece to stage for photos. See above. Then I ate that piece. Repeat. I finally decided that this cake looked best while being eaten, so that's what today's post is all about, me enjoying this decadent chocolate dessert. And enjoy it I did. A lengthy run ensued shortly thereafter. So worth it. 

Cold Chocolate Snacking Cake

For the Cake:
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature 
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

For the frosting:
1 cup heavy cream
6 oz semi sweet chocolate, finely chopped
1/2 cup powdered sugar
1/3 cup dark chocolate cocoa powder

1. Preheat oven to 350 degrees. Grease an 8x11 baking pan with cooking spray and set aside. In a medium bowl, whisk together dry ingredients and set aside. In a large bowl beat together butter and sugar until light and fluffy. Add eggs one at a time and beat until incorporated then beat in vanilla. Stir in sour cream until combined. Stir in flour mixture until just combined. Pour into prepared baking pan and evenly spread with spatula. Bake 30-35 minutes, or until toothpick comes out clean.
2. While cake is baking, make your frosting. Place heavy cream in microwave safe bowl and microwave until comes to a rolling boil. Remove from microwave and stir in chopped chocolate until fully melted. Whisk in sugar and coca powder until completely smooth. Refrigerate frosting for at least an hour. 
3. Once your cake is completely cooled, frost cake with chilled frosting and refrigerate for at least a few hours. Serve cold. Enjoy!

Source: The View From the Great Island
Linked at: What's Cookin' WednesdayTuesday Talent ShowTime to SparkleMom On Timeout