Archive

Food

I had my parents over for dinner tonight, and as I was making a list of everything I needed for our “fancy” (i.e. cheap and easy) spaghetti dinner, I remembered a pin about a huge chocolate chip cookie baked in a cast iron skillet. Thankfully, I had all the ingredients I needed, so we had a yummy dessert to spice sweeten up our meal.

Here’s the original pin from sophistimom.com:

Image

How good does that look? I mean, come on, who can resist a ginormous cookie in a skillet? Certainly not I. For once, I followed the recipe exactly:

  • Preheat oven to 350 degrees F
  • Melt 8 Tablespoon butter (or one stick) on medium-low heat
  • Stir in 1/2 cup white sugar, 1/2 cup light brown sugar, and one teaspoon vanilla extract, then remove from heat
  • Let rest for five minutes
  • Crack in one egg and whisk together with a fork
  • Put 1 1/2 cups flour (plus one teaspoon baking powder if using AP flour), 1/2 teaspoon baking soda, and 1/4 teaspoon salt on top. Carefully stir until well-blended
  • Stir in one cup chocolate chunks (okay, so I deviated a tiny bit and dumped in the rest of a bag of chocolate and peanut butter chips without measuring)
  • Bake for 15-20 minutes (SEE NOTES BELOW!!)

I forgot to take a picture of how mine turned out before we dug into it, so here’s the best you get from me tonight:

Image

What I like:

  • Holy cookies, Batman, this is delicious!
  • Can’t get much easier than tossing everything in a skillet
  • My 8″ skillet is the perfect size for everyone to have a slice of cookie and still have some left for tomorrow (such a healthy breakfast we’ll have!)
  • The cookie didn’t stick to my skillet like I thought it was going to

What I don’t like:

  • Although the website provided a warning that baking time is not exact, this took a lot longer than I expected. I started at 15 minutes and then kept adding a bit more at a time until it looked done. Mine took a total of 28 minutes before the edges looked a bit crispy
  • If you are planning on serving it as one large cake and don’t want to serve straight out of the skillet, it might be a bit difficult to get out. I don’t know because I didn’t try it, but it was a bit tricky to get the first piece out when I cut it

The Verdict:

Somebody make me this for my birthday. No wait, I’ll make one for myself. And not share. Really, everybody needs to go and make this right now. No excuses!

Happy pinning!

Advertisements

Okay, so this isn’t really about a pin, but it’s related to a pin. That’s okay, right? Right.

Some of you may have read my post about mini tacos and roasted zucchini where I mentioned marinating the zucchini in Italian dressing. At the time of the post, I poured homemade dressing from a jar in my fridge into a baggie in order to marinate the zucchini, but this is a much easier method that I have been using lately. When my jar ran empty, I thought it would be silly to mix up a big batch just for dinner tonight, so I mixed up a smaller one directly into the bag.

When I make Italian dressing, I usually use roughly a 1:1 ratio of vinegar and oil. It usually comes out to about 1 c vinegar and 1 1/3 c oil. Just for this small batch, I used 4 tablespoons of each, which was perfect for my sandwich bag/one zucchini. Then I added a small squeeze of honey, a generous shake of premixed Italian herbs (basil, oregano, thyme, rosemary, and marjoram), a dash of garlic powder and salt, and a couple twists of the pepper grinder. I’m not big on measuring my herbs — I just use whatever looks and feels right in the moment.

Make sure to seal up your baggie and give it a good shake before adding your veggies to make sure that everything is mixed up all nice and yummy-like. Yes, “yummy-like”. It’s officially a word now.

Image

Happy pinning!

Tonight, I have to talk about two different pins because my dinner consisted of two different Pinterest recipes. Now I know what you’re thinking: mini tacos and roasted zucchini don’t go together. You might be right, but tacos are delicious, and roasted veggies are delicious, and I’m not good at planning meals that go together!

So here’s the first original pin from flickr.com:

Image

I admit, I made some changes to the recipe. I used 1 lb. ground turkey instead of beef, and I used pastry strips instead of wonton wrappers (hey, you use what you have sometimes!). Just pop your wonton wrappers into the bowls of a greased muffin tin, spoon in some taco-seasoned meat, top with cheese, and bake at 350 for 8 minutes. That’s it!

What I like:

  • These are so amazingly easy! Even with the pastry strip replacements, they are quick to whip up.
  • They’re also tasty. The pastry strips gave a definitely different flavour than taco shells, but very good.

What I don’t like:

  • I used packaged taco seasoning, and I wasn’t pleased.

The Verdict:

I’ll definitely make these again. Loved using the turkey meat, and I might try actually using wonton wrappers next time. I topped them with a dollop of sour cream and a few slices of cherry tomatoes (little tacos call for little tomatoes!), and they were absolutely delicious! I’ll probably make my own taco seasoning next time, as well.

Pin number two! Here’s the original pin from thegraciouspantry.com:

Image

Again, I altered the recipe a bit. The recipe calls for zucchini, yellow squash, olive oil, garlic powder, pepper, and Parmesan cheese. I just made zucchini, and I marinated it in homemade Italian dressing. (UPDATE: I like to use the Italian dressing in a bag method) Either way, chop these babies up, top/marinate, and bake at 350 for 30 minutes.

What I like:

  • These are so, so, so, so good! True, I don’t follow the recipe exactly…
  • I baked them on foil, so clean up was a cinch.
  • Doesn’t get much easier than chop, marinate, and bake.

What I don’t like:

  • Um… can’t think of anything I don’t love about this!

The Verdict:

Yes! I will make this all the time! Again, I didn’t exactly follow the recipe, but I’m sure it’s good the “original” way as well.

Here’s my plate, before I inhaled everything on it:

Image

So tacos and zucchini might not be the best partners, but they tasted pretty good tonight!

Happy pinning!