Deep Dish Chocolate Chip Cookie Cake with Caramel and Sea Salt

Adapted from Pinch My Yum

Prep Time: 15 min / Cook Time: 25 min
Yield: 8-12 huge slices, but appropriate servings would be more like 20+

Ingredients:

•     17 tablespoons butter
•     1 cup granulated sugar
•     1/2 cup packed brown sugar
•     2 teaspoons vanilla
•     2 tablespoons real maple syrup
•     2 eggs
•     2 3/4 cup flour
•     1 teaspoon baking soda
•     1/2 teaspoon salt
•     1 cup chocolate chunks (I chopped up a large piece of Scharffen Berger chocolate – yum)
•     1/2 cup milk chocolate chips
•     1/2 cup caramel pieces
•     3 tablespoons heavy whipping cream
•     coarse sea salt to taste

Preheat the oven to 350 degree. Soften the 9 tablespoons butter in the microwave for 30 seconds or until partially melted. Soften the remaining 8 tablespoons for 10 seconds or until you can make an indent with your finger.

Mix the butter and sugars together with an electric mixer until creamed. Add the vanilla and maple syrup and mix again until smooth. Add the eggs; beat slowly until incorporated. Add the flour, baking soda, and salt (sometimes it helps to add the flour in batches). Mix until a smooth dough forms. The dough should feel dry to the touch – if it sticks to your hands, add a few more tablespoons of flour. I generally try to err on the side of more flour. Stir in the chocolate chips and chocolate chunks. Melt the caramel pieces and heavy cream in the microwave for 2 minutes. Stir well until melted and smooth.

Press half of the dough mixture into a 9-inch or larger cast iron skillet lined with parchment paper. Pour the caramel over the dough and smooth with a spoon. Cover with another layer of cookie dough. Bake for 15-25 minutes (see notes). Remove from oven, sprinkle with sea salt, and allow to rest for at least one hour in order for the pieces to hold their shape when cut.

Notes: I baked mine uncovered for 15 minutes, but you could also cover with foil and bake for an additional 10-15 minutes to get the cookie center baked even further. If you only bake for 15 minutes total, like I did, the cookie WILL be underbaked. Cause that’s how we like it.

Serves 12
Calories Per Serving: 530 / Total Fat 27.6g / Sugars 43.4g

My Notes: This cake was amazing. By far the best cookie cake I've ever made. An UNGODLY amount of butter. I feel you could go down to 15 tbsp will no ill effect. Also I only used 1 cup chocolate total instead of 1.5. I would use even more caramel next time because that was a lovely addition and I would spread it all the way to the edge. When the caramel cooks against the skillet it gets burnt and chewy. MXF

Arroz con Pollo

 

Cook's Country

• 1     cup fresh cilantro leaves and stems, chopped
• 1     onion, chopped (1 cup)
• 1     Cubanelle pepper, stemmed, seeded, and chopped (3/4 cup) 
• 5     garlic cloves, chopped coarse
• 1     teaspoon ground cumin
• ½     cup mayonnaise
• 3 ½     tablespoons lemon juice (2 lemons), plus lemon wedges for serving
• Salt and pepper
• 6     (5- to 7-ounce) bone in chicken thigh, trimmed
• 1     tablespoon vegetable oil
• 2     cups medium-grain rice, rinsed
• 1     tablespoon Goya Sazón with Coriander and Annatto
• 2 ½     cups chicken broth
• ¼     cup pimento-stuffed green olives, halved
• 2     tablespoons capers, rinsed
• 2     bay leaves 

Adjust oven rack to middle position and heat oven to 350 degrees. Process cilantro, 1/2 cup onion, Cubanelle, garlic, and cumin in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer sofrito to bowl.

Process mayonnaise, 1 1/2 tablespoons lemon juice, 1/8 teaspoon salt, and 2 tablespoons sofrito in now-empty processor until almost smooth, about 30 seconds. Transfer mayonnaise-herb sauce to small bowl, cover, and refrigerate until ready to serve.

Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in Dutch oven over medium heat until shimmering. Add chicken to pot skin side down and cook without moving it until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate; discard skin.

Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice and Sazón and cook until edges of rice begin to turn translucent, about 2 minutes.

Stir in broth, olives, capers, bay leaves, remaining sofrito, remaining 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to vigorous simmer. Cover, transfer to oven, and bake for 20 minutes.

Transfer pot to wire rack and let stand, covered, for 15 minutes. Fluff rice with fork and stir in peas, if using. Discard bay leaves. Serve with mayonnaise-herb sauce and lemon wedges.

My Notes: I made a few bad substitutions here but it still tasted pretty good. I think if I really stuck to the recipe 100% it would be really amazing. MXF

Root Vegetable Gratin

•     Olive oil
•     1 large onion, sliced (1 1/2 cups)
•     2 cups (1/4-inch-sliced) fennel, top and core, if thick, removed
•     3 cloves garlic, minced (1 tablespoon)
•     1 pound sweet potatoes, peeled and sliced 1/4-inch thick
•     1 pound celery root, peeled and sliced 1/4-inch thick
•     1 pound yukon gold, peeled and sliced 1/4-inch thick
•     1 cup heavy cream (see Note up top)
•     2 cups chicken or vegetable stock or brother
•     2 cups grated gruyere cheese (6 ounces with rind)
•     2 teaspoons minced fresh thyme leaves
•     Kosher salt and freshly ground black pepper
•     2 1/2 cups coarse fresh breadcrumbs or panko (what I used)
•     2 to 3 tablespoons melted butter

Heat your oven to 350°F. Butter a 13×9-inch deep baking dish.

Heat 2 tablespoons olive oil in a large deep (ideally 12-inch) saute pan over medium heat and add the onions and fennel. Cooking, tossing occasionally, until lightly browned and tender, about 10 minutes. Add the garlic and cook for one minute more.

Meanwhile, in the largest bowl you own, combine the onion mixture with remaining vegetables, cream, stock, cheese, thyme, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper. Pour mixture into prepared dish and spread until even. Mix breadcrumbs and butter until evenly coated and distribute evenly over top of dish.

Bake 1 1/2 hours uncovered, or until vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes at room temperature and serve hot.

Notes: To make this ahead of time, you have many options but since a dish like this doesn't need to be baked a la minute to taste good, I’d go ahead and assemble and bake it as soon as you can. If just 1 to 3 days out, keep it in the fridge. 3 or more, freeze it. Make sure it spends a day in the fridge defrosting and then an hour on the counter shaking off its final chill before going in the oven (the last part mostly about protecting your stoneware, should it not be a friend to big temperature changes).

My Notes: This was really simple and totally tasty. I did a blend of gruyere and edam so it wasn't quite as "stinky" which I think made it more palatable. To reheat I put it in a 350 oven for 30 minutes. MXF

Asparagus with Bacon and Hard Boiled Eggs

Adapted from Bon Appetit

Servings: 8

•     4 oz. bacon (about 4 slices)
•     2 bunches green and/or white asparagus (about 2 lb.), trimmed, ends peeled if thick
•     Kosher salt
•     ½ small shallot, finely chopped
•     3 tablespoons Sherry vinegar or red wine vinegar
•     1 tablespoon pure maple syrup
•     1 teaspoon whole grain mustard or Dijon
•     2 tablespoons olive oil
•     Freshly ground black pepper
•     4 hard-boiled large eggs, chopped
•     2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)

Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5–8 minutes. Transfer to paper towels to drain; let cool, then crumble.

Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3–5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.

Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.

Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.

Make Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead; cover and chill.

My Notes: Super simple and really tasty. I skipped the shallot because I didn't have it and used Dijon instead of whole-grain mustard for the same reason. Also used red wine vinegar instead of sherry.

 MXF

Skillet Apple Pie with Cinnamon Whipped Cream

Trisha's Southern Kitchen
 YIELD: 6 servings

  

PIE:

• 1/2 cup (1 stick) unsalted butter
• 1 cup light brown sugar
• 2 refrigerated rolled pie crusts, such as Pillsbury
• One 21-ounce can apple pie filling
• 2 tablespoons cinnamon sugar

WHIPPED CREAM:

• 2 cups whipping cream, chilled
• 1 teaspoon ground cinnamon
• 4 tablespoons sugar 

Prep: 10 min / Inactive: 20 min / Cook: 35 min

TOTAL TIME:: 1 hr 5 min

For the skillet apple pie: Preheat the oven to 400 degrees F.

Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat and line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut vents in the middle of the pie. Bake for 30 minutes.

Serve hot, topped with a generous dollop of cinnamon whipped cream.

For the cinnamon whipped cream: Chill a large metal mixing bowl and a wire beater attachment in the freezer for about 20 minutes. Pour the cream, cinnamon and sugar into the cold mixing bowl and beat until soft peaks form, 2 to 3 minutes; the mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!

White House Honey Apple Cider Vinaigrette

Adapted from Martha Stewart (from White House executive chef Cristeta Comerford)

Ingredients

• Coarse salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 1 shallot, minced
• Juice of 1 lemon
• 1/4 cup apple cider vinegar
• 1/2 cup honey

In a small bowl, whisk together honey, vinegar, lemon juice, and onion. Slowly whisk in olive oil to form an emulsion. Season with salt and pepper.

My Notes: This was a great, simple dressing. I always use less olive oil than called for, so start with 1/3 cup and drizzle more if needed. It doesn't taste as good when leftover the next day so try to make only enough for one day.

MXF

Roasted Carrots with Vinaigrette

The Pioneer Woman

Serves 10

Ingredients

• 1/4 cup Olive Oil
• 2 Tablespoons Olive Oil
• 2 Tablespoons White Wine Vinegar
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Minced Garlic
• 3 sprigs Fresh Thyme, Leaves Removed And Minced
• 1 sprig Fresh Rosemary, Leaves Removed And Minced
• 5 pounds Carrots, Trimmed And Peeled
• Salt And Pepper, to taste

Prep time: 15 min / Cook time: 15 min

Preheat the oven to 475 degrees.

Cut the carrots in quarters lengthwise, then into 2 to 3-inch pieces. Spread them out onto two sheet pans. Toss with 2 tablespoons olive oil and season with salt and pepper. Bake for 15 minutes, tossing them once or twice, until the carrots are tender and brown along the edges. (You may roast them at 450 if you'd like a little room to work with.)

To a jar add 1/4 cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper. Shake to emulsify.
Place the carrots into a dish or platter. Pour over the vinaigrette and serve.

Will keep for two days in the refrigerator. Serve at room temperature or reheat.

My Notes: These are amazingly good. Best carrots ever.

MXF