Warm Skillet Chocolate Chip Cookie

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• Not a new idea but so good and an easy quick dessert.  Found these measurements at Martha Stewarts web site always a great recipe source.  You can mix them up and have them in the pan,  just pop in oven  30 min before you want them.  To see a video and get her recipe go to:
• Martha's Web site with video
         

***To make ahead,  line pan with plastic wrap allowing plenty of extra length.  Press dough into pan lined with plastic wrap, fold wrap around dough then turn dough out & place in fridge till ready to use.  When you want the dough remove from plastic wrap & place in pan then cook as directed.

Warm Skillet Chocolate Chip Cookie

6 T unsalted butter, room temp

1/3 C dark-brown sugar

1/2 C granulated sugar

1 large egg

1 tsp. pure vanilla

1 C all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 C semisweet choc chips

Preheat oven to 350°.  In large bowl, combine butter & sugars with wooden spoon.  Stir in egg & vanilla.  Stir in flour, soda & salt just till blended.  Mix in chocolate chips then transfer to 10 inch cast iron skillet.  Smooth batter to level.  Bake until golden brown about 18-20 min.  Let cool 5 min.  Serve warm right from pan with a scoop good vanilla ice cream.

Didn't get very good photos will just have to make them again!
 This was the choice for birthday night so of course needed candles.

More picks!

Tying dish towel on handle is good reminder pan is hot!
I also cut with a plastic spatula so I don't scratch up my pan.

Cranberry Walnut Oatmeal Cookies

I found this recipe at Martha Stewart's site, and used it as a breakfast cookie.  You can change the add ins depending what it is you want to do with them.  They freeze well which is great to bake ahead.  I made about 5 batches to use for breakfast cookies for a grab & go for wedding guests the morning after our daughters wedding.  It worked out great as everyone was getting on the road.










Cranberry Walnut Oatmeal Cookies


Ingredients:

2 c flour
1/2 tsp kosher salt
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 T vanilla
3 T milk
2 large eggs
2 sticks unsalted butter, softened
1 c packed light brown sugar
1/2 sugar
3 c oats
1 c dried cranberries ( can also make with dried blueberries or any dried fruit)
1 c walnut pieces

In a medium bowl, whisk together first 5 ingredients, set aside.

In a small bowl, whisk together vanilla, milk, eggs and set aside.

In the bowl of a mixer with paddle attachment cream together sugars and butter till light & fluffy.
Reduce speed, gradually add egg/milk mixture and beat well.  Add flour mixture and beat till just combined.  Remove from stand and fold in oats, cranberries, & nuts.  Place dough in refrigerator for at least 4 hours or overnight.

***To speed baking I scoop dough into balls and refrigerate, the baking goes quickly when you just have to place them on the cookie sheet.  I have also frozen the dough in scoops and baked from frozen, great for planning ahead.

Preheat oven to 350° bake on parchment lined cookie sheets for 14 min.  (depending on your oven check first batch)  Bake till golden but still soft in center.

Cool on wire rack then place in airtight container.  ***they freeze well after baked also

Lemon Roasted Chicken

Ina Garten's recipe for Lemon Chicken with Croutons was the inspiration for this recipe.  I used chicken breasts & thighs instead of a whole chicken and added carrots & peas otherwise it closely follows her technique.  It was great and will definitely be making it again soon.









Lemon Roasted Chicken


3  boneless skinless chicken breasts
6 boneless skinless chicken thighs
1 large vidalia (or sweet) onion sliced
6 carrots sliced
2 lemons halved & quartered
salt & pepper
4 T Butter, sliced
olive oil for pan
1/2 white wine
1 C chic broth
1c frozen peas

**Loaf of fresh bread from bakery such as a boulé  ( I used a rosemary boule)


In large Dutch oven drizzle a few tablespoons of olive oil, sear chicken seasoned with salt & pepper to get a bit of brown coating on chicken.  You may need to do this in batches or have 2 pans going.  When all chicken is seared add onion, carrots, lemons stir to combine. Deglaze pan with wine add broth then put butter over top cover and roast till chicken is cooked through, about an hour.

Remove from oven pull chicken apart with forks to shred it and let stand 10 minutes  ( this will soak up more juices) then stir in the peas just before serving.

**While chicken is cooking cut or tear bread into cubes/chunks.  In large sauté pan sauté bread in olive oil tossing to coat, when bread is crisp remove to large serving platter.  You want bread to be a bit crispy for serving, like a soft crouton.


To serve Scoop everything from pot onto layer of croutons, allow to sit a minute so that juices soak into bread.  Chicken should be tender enough it begins to fall apart, you can pull apart any large chunks.  When serving scoop to bottom of platter to get down to bread.  The drippings make the bread yummy, there won't be a lot of liquid but enough to absorb into the bread.

toasted Rosemary Bread

topped with some fresh parsley before serving