Kitchen Sink Skillet Cookie

Remember those giant chocolate chip cookies you could get at the mall for a birthday or party?  Are those places still open or did they go the way of Orange Julius?  I always wanted one of those.  I thought of them the other day when I got a request for chocolate chip cookies but I wanted to shake it up a bit.  I mixed up my dough with anything I could find in the pantry and plopped it into a 10-inch cast iron skillet. 

I call these Kitchen Sink cookies because you can use up any leftover ingredients you may have on hand in them.  I used coffee grounds, chocolate and butterscotch chips and if I'd had any leftover pretzels or potato chips I would have crushed those and dropped them in too.  Below is what I used, but feel free to play with the recipe, just don't exceed 1 1/2 cups for your mix-ins.  If your skillet is well-seasoned, the baked cookie will easily come out when you flip it.  If not, cut and serve right from the pan. Slice it into wedges and serve alone or warmed with ice cream.

Kitchen Sink Skillet Cookie
Serves 16
 
2 cups of flour
1 egg
3/4 c butter at room temperature
3/4 c brown sugar
1/2 c sugar
1 t baking soda
3/4 t salt
2 t vanilla
1/4 c butterscotch chips
1/2 c Guittard semi-sweet chocolate super cookie chips
1/4 c semi-sweet chocolate chips
3T coffee grounds

1. Preheat the oven to 350F.  In a medium bowl, whisk flour, baking soda and salt together.

2.  Combine butter and sugars with mixer.  When well mixed, add egg and vanilla. Once egg and vanilla are incorporated, add dry ingredients and mix just until flour disappears.

3.  Gently incorporate your mix-ins (chips, chocolate, coffee grounds, nuts, etc.) Bake in a 10-inch cast iron or oven safe skillet for 40 min.  Let cool completely before cutting or turning out of pan.

Goodwill Towards Men

My munchkins slept in until almost 10:30a.m. today.  Whoa. So far this 2011 thing is working out quite nicely.

As you all go forth into the new year and be the wonderful people that you are...I have something to start you off on the right foot.  It's a website called: www.mealtrain.com

It's a way for a group to organize meals for families/people in need.  If you know someone who has suffered a loss, has an illness, is recovering from surgery, has a new baby, etc. this is a great tool.  Friends can log on and choose a date to deliver a meal and give details of what they'll be delivering. It will email a reminder of when and what you've signed up for.  The recipients can also list their dietary restrictions, likes and dislikes.  It is a fabulous organizational tool for helping your neighbors.  And I know you're the kind of people who do that.

Here are some ideas that make great "deliver and reheat" meals for such occasions.

Italian Easter Pie
One Pan Sausage and Chicken Bake
Pasta e Fagioli Soup

And one final idea, breakfast for dinner.  Deliver this Baked French Toast with some roasted potatoes and grilled sausages.  Kids and kids at heart will love it.  Now go forward and do good things.

Note: This is a Paula Deen recipe so fair warning-it's delicious but healthy? Not so much.  You could make this without the praline topping and substitute fresh fruit or a fruit compote on top.  Alternatively, make half the amount of praline topping to sprinkle on top.  Or just make it as is and live a little.

Baked French Toast w/Praline Topping

Serves 10 

From Paula Deen, Paula’s Home Cooking

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping (recipe follows)
Maple syrup

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well.

1. Slice French bread into about 20 slices, 1-inch each.  Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. You can deliver it with cooking instructions below or continue to cook it yourself.

2.The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Drizzle with maple syrup.

Cake Gallery

More recent cakes below...

Lego Cake 

Chocolate cake w/cookies and cream filling

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cupcakes for boy and girl twins having a king and queen themed party.

Red Velvet w/cream cheese frosting & yellow cupcakes w/ milk chocolate buttercream

Make Your Own Ice Cream Cake

As I've mentioned before, my husband loves ice cream cake.  And for ten years I've dutifully purchased said ice cream cake for all his celebratory occasions.   But it kills my foodie sensibilities to buy one at the grocery store.  So, sorry honey, the honeymoon is over because I just can't restrain myself anymore.  MUST. MAKE. HOMEMADE. ICE CREAM CAKE. 

I'm keeping all the elements he loves, a crunchy cookie bottom, a fudgy layer and a creamy, marshmallowy layer on top.  This Father's Day I'm hoping to convert him over to the dark side.  If it doesn't work, we've got a stack of presents to make it up to him.  Update:  He loved it even more than the store bought ice cream cake of his childhood.  My evil plan has succeeded.  Today ice cream cake, tomorrow the world!

I went with an Oreo theme with my crust and ice creams.  I may try a Coffee ice cream and Butter Pecan combo next time around.  Even a Neopolitan would be cute, one layer each of vanilla, strawberry and chocolate.

Recipe Note: I did not frost the sides of my cake but I think I may next time.  Also, once you unmold and cut the cake: keep the cake on the springform bottom but put the whole thing inside of a 10 or 11 inch round cake pan to keep any leftovers to the freezer. In other words, you won't be able to reattach the sides of the springform pan and the cake pan will catch any melting ice cream.

Do-It-Yourself Ice Cream Cake
Serves 12


1 9 oz. pkg of chocolate wafer cookies
4T salted butter, melted
2t sugar
2 gallons of ice cream (I used Mint Cookie and Cookies and Cream)
1 14.5 oz. jar of Dove fudge sauce
8 oz.  of marshmallow fluff
1 pint of heavy cream
1/2 pkg. of Oreo cookies

1. Preheat oven to 350. 
2. Process wafer cookies in a food processor until reduced to crumbs.  Add in sugar and melted butter.  Stir with a fork to combine. 
3. Press into the bottom of a 9-inch springform pan.  Bake crust in oven for 8 minutes.  Let cool.
4. Soften first flavor of ice cream.  I used the paddle attachment and my stand mixer.  (Please note, this turned my mint cookie ice cream sort of grayish in color from the cookies mixing throughout the green ice cream.  Lesson learned: If you care, use a spatula and do it by hand instead.) You want the ice cream spreadable, but not melted.  Layer ice cream over cooled crust.  Add a layer of crushed Oreos and freeze for 30 minutes.
5. Warm the fudge sauce by placing a jar of it in a small pan of simmering water on the stove.  You want the fudge sauce merely spreadable, not hot!
6. Working quickly, spread fudge sauce over bottom ice cream layer.  Refreeze for at least 30 minutes.
7. Soften second flavor of ice cream in mixer and spread it over the fudge layer. Refreeze. 
8. Using the whisk attachment, whip the pint of heavy cream until you have stiff peaks.  Gently fold in the marshmallow fluff until well combined.
9.  Spread the marshmallow fluff/whipped cream layer over the last ice cream layer and return to freezer.  You will have leftover fluff/cream.  If you wish, you can use this to frost the sides of the cake after you unmold it from the springform pan.
10. When ready to serve, defrost for 5-10 minutes.  Then run a sharp knife around the edges of your springform pan and release sides of the pan. 

Power to the People

My kids are pretty good eaters, yet we still have our issues.  Does this sound familiar?
Kids: What's for dinner?
Parent: (Insert any dinner menu here).
Kids:  Ugh! Groan! Oh, the horror!

I decided to return the power to the people.  Each kid is now in charge of planning one dinner a week.  They have full access to any of my cookbooks, food magazines or anything their imaginations come up with.  We have two rules:  The meal has to include at least one vegetable course and no one is allowed to complain about the chosen menu.  The chef du jour writes up the grocery list and helps with all the prep and cooking that they can handle.

The 7-year-old's menu:

Indonesian Grilled Swordfish

Creamy Cheddar Grits

Parmesan Roasted Broccoli

The 5-year-old's menu:

Sole Meuniere

Confetti Corn & Raw Carrot Sticks

The verdict? THIS IS AWESOME, PEOPLE!!!  My kids love this.  They are chopping, stirring and tasting which leaves very little time for complaining and groaning.  They are choosing foods that surely would have been panned if I had served them and they are EATING THEM.  They are starting to understand the planning and work that goes into getting a meal on the table.  And they take it very personally if someone does not like what they've made.

This will definitely be a tradition we will continue for years to come.  I'd love to hear from you if you try this at home and what menus your kids come up with!

High Fructose Corn Syrup

There has been a lot of information in the past few years on the evils of high fructose corn syrup (HFCS) and it's contribution to childhood obesity. And you would not believe how many products list HFCS as an ingredient: breads, crackers, cereals, juices, yogurts, even pickles and ketchup! The biggest culprits seem to be the processed snack foods that make your life easier when packing school lunches or throwing something in your purse or diaper bag. Ah, the irony.

DO NOT DESPAIR, I've done some legwork for you and have found some substitute products that are still "convenience foods" but contain no HFCS.

As a general note, products labeled ORGANIC do not contain HFCS. If you have a Whole Foods or Trader Joe's near you, you'll hit the jackpot with HFCS-free products galore, especially snacks and cereals. Not all of their goods are HFCS free, but most are. Products labeled "natural" are often big, fat hairy liars. Check the labels and you may find HFCS. Wah, wah...

Breads:

Thomas' English muffins have taken out the HCFS in their products. Check out Arnold Sandwich Thins (our family favorite) and any organic bread. Try Costco's Kirkland Organic bread. It still has the squishy-ness of fructose laden breads so you don't even notice the difference!

Cereals:

Check the labels. Many cereals have it but many don't!

Crackers:

Who doesn't love Ritz crackers? But yes, they contain HFCS. Alternative brands: Late July Organic brand has the same buttery Ritz flavor without the chemicals. The good news-Cheez-its, Triscuits and Pepperidge Farm Goldfish do not contain HFCS. Also Annie's Naturals line of sweet and savory crackers are HFCS free.

Applesauces/Fruits:

Mott's makes a Natural line as well as Musselman's "Totally Fruit" line of applesauces. Canned fruit-check the label. The "light" versions usually don't contain HFCS while the ones packed in heavy syrup do.

Crunchy, salty snacks:

Regular pretzels or Pretzel Thins, Stacy's Pita Chips, Pirate's Booty, potato chips, popcorn are all HFCS free.

Granola/Breakfast bars:

Try Quaker's Simple Harvest line or Nature Valley granola bars. Trader Joe's makes the softer breakfast bars that are also good. Our whole family is addicted to the Clif Kid Organic Z bars.

Yogurt:

Instead of Dannon or Yoplait, try Stonyfield Farms yogurt Smoothies or Horizon Organic yogurt Tuberz.

Waffles/Pancakes:

Eggo and Aunt Jemima products contain HFCS. Van's Belgian Waffles do not. Alternatively, make a big weekend batch of pancakes from scratch and put them in the freezer. Use them the same way you would the store-bought frozen kind, just microwave for 30-40 seconds! Buy real 100% maple syrup to avoid HFCS.

Jams/Jellies:

Smuckers and Welch's why must you torment me so? Chock full of HFCS. Any jam or jelly labeled 100% fruit is good, i.e. Polaner All-Fruit. The "boutique" brands of jams & preserves are HFCS free too: Stonewall Kitchens, Bonne Maman.

Take a look in your fridge and pantry and see what is full of HFCS that you can live without or substitute. There are more and more alternatives every day that could make a difference in your diet and the future health of your family.

P.S. I won't hate on you if you keep a few. I confess, I'm still doing the walk of shame with my French Vanilla coffee creamer and my Heinz ketchup. A girl's got to have a few vices.

School Lunches

September is not even over and you may already be out of creative lunch ideas for your kids. Or maybe your kids are saying "peanut butter and jelly, AGAIN?"

In the race to be SuperMom, all of our current knowledge is not helping. Will you get the evil eye at the next PTA meeting if you don't have BPA-free plastics only? Will you continue add to landfills with your flagrant excessive use of ziploc bags? Will you continue to poison little Sally & Johnny with high-fructose corn syrup? Organic or conventional fruits and veggies? Processed or unprocessed? HELLLPPP!!!

Here are some ideas that might help you to think out of the box or expand your repertoire.

1.Sandwich Thins/Deli Thins-Made by Arnold, Orowheat, Pepperidge Farm

These are round breads/buns, small enough for little bellies, only 100 calories, no high-fructose corn syrup and NO CRUST for your crust-phobics. I love these.

2. Muffin tins are your friend. If you're making pasta for dinner save some of the cooked pasta and sauce. Combine the sauce and pasta. Spray a muffin tin with non-stick spray or oil. Pack the muffin tin with scoops of your pasta (sneak in some veggies) and top with cheese. Bake at 350 until bubbly (about 10 minutes). Put these in the lunch box, they will be delicious at room temperature.

3. Do the same thing using eggs, leftover veggies and cheese and make mini-frittatas. Use cupcake papers in the muffin tins for these.

4. I recently used these little pie crusts and made mini-quiches using all sorts of leftovers: sun-dried tomatoes, salami, feta cheese, veggies, etc. I used the following egg custard recipe to make 12 mini-tarts:

3/4 cup whole milk

3/4 cup heavy cream

3 whole large eggs

1 large egg yolk

3/4t salt

1/2 t pepper

Then I pre-baked the shells at 375 F for 15 minutes. I let the shells cool, added my ingredients and poured the egg custard into the shells. I lowered the oven to 350F and baked until the eggs were set, about 20 minutes.

These are great at room temp too. And what kid doesn't want their own "pie"?!

5. Finger foods or appetizers. Kids will eat almost anything if it comes with a "dip", skewer or is individually sized. We're kickin' it old school lately with deviled eggs. If you your kids like egg salad, try deviled eggs. When I pack these in a lunch, my kids are swarmed by other kids and teachers saying "oooh, deviled eggs!" Also cucumbers, grape tomatoes, carrot sticks, snow peas with salad dressing on the side.

6. Instead of the same old sandwich, how about sending tuna salad with crackers on the side. They can then dip it themselves. Or make mini-sandwiches on the crackers instead of bread to compete with their Lunch-ables schoolmates. Or make a wrap using tortillas, lavash or flatbreads.

7. Behold, the thermos. Leftovers are your friend. Soup is your savior. A thermos can be filled with last nights stew or pasta, soups, mac and cheese, even mashed potatoes and gravy. I fill the thermos with hot water while I'm heating up the soup. Empty thermos and add your hot food. My kids report that everything is still warm by lunchtime too.

8. Who says lunch=sandwich? Skip the sandwich. Today I packed my munchkin a container of hummus with carrot sticks and pita chips, grape tomatoes, cheese and a plum and yogurt--plenty of food without a sandwich.

9. Get them involved in the planning. If your little gourmand is complaining about their lunch, have them plan the menu. Write out what will be packed for the week so they know what's coming. They are less likely to complain if they have chosen it. Take them grocery shopping to help select their favorite fruits, bread, snack, etc.

10. Try new things. They may refuse to eat 90% of them but they just might find something new to love. Have you tried: almonds & dried cranberries mixed together; edamame; frozen grapes; flavored mini-rice cakes; a banana sliced down the middle (but not all the way) with peanut butter spread inside; mini Baby Bel wrapped cheese rounds; cream cheese and jelly on a mini-bagel; popcorn; dried fruits; yogurt smoothies, etc.

Please add on your inspired ideas in the comments!

Coming next: A shopping list of convenience foods without high fructose corn syrup...