Caramel Chocolate Chip Skillet Cookie

Did you ever want chocolate chip cookies but wanted to make something a little different than plain ol’ chocolate chip cookies? If so, this recipe is perfect for you! Taking the base of original chocolate chip cookies, this caramel chocolate chip skillet cookie combines a thin ribbon of caramel sauce and is so much harder to burn (I’m not the only one who routinely burns chocolate chip cookies, right?).

What You Need

  • 6 tablespoons salted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1 1/4 cup flour
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup caramel sauce + extra to drizzle

How You Do It

  1. Preheat oven to 350 F.
  2. While oven is heating, combine the butter, sugars, and vanilla
  3. Add in the egg.
  4. Going 1/3 cup at a time, add the flour and baking soda.
  5. Add in the chocolate chips. If you’ve been using a hand or stand mixer a up until the point, stir in the chocolate chips by hand to prevent them from breaking.
  6. Separate the dough in half. Press one half into the bottom of an ungreased, 10-inch cast iron skillet. It’s okay if the bottom isn’t completely covered; the dough will expand as it bakes. Pressing the dough into a 6 or 7-inch disk will work
  7. Avoiding the edges, pour over the caramel sauce.
  8. Heavily flour your hands and shape the second half into a disk (saving a little). When it’s roughly the same diameter as the first half, place it on top and press together the edged.20180826_140409.jpg20180826_140816.jpg
  9. If there are any cracks, or caramel seeping through, fix them with any dough that you’ve saved.20180826_140606.jpg
  10. Bake for 30-35 minutes. Note: it’s incredibly easy to overtake this. Because there might be air pockets inside, the cookie might jiggle a little, making it seem like it’s undercooked. If you’re unsure, simply take it out, wait five minutes, and cut open slightly.
  11. When done, drizzle over as much caramel sauce as you’d like, slice, and enjoy!

I wanted the caramel sauce to harden slightly so I popped it back in the oven for 5 minutes, but totally not mandatory.

These are perfect for dunking in milk. Maybe put some whipped cream on them. Absolutely delicious.

Plus, they’re absolutely stuffed with chocolate chips–no skimping here.

Give these a try and let me know how they turn out. If you haven’t already, make sure to follow me on Instagram. Until next time,

-Danielle

Mix It Up: Prefer butterscotch chips instead of chocolate chips? Feel free to substitute those!

Coffee Caramel Ice Cream & Cotton Candy Cupcakes

With summer officially here, I think it’s only fitting that we pivot to hot weather recipes. Ice cream isn’t one of those things that I eat often, but when I do, I love it homemade. And the cupcakes? Both fun and delicious. In case you missed June’s recipes, catch up below!

Continue reading “Coffee Caramel Ice Cream & Cotton Candy Cupcakes”

Coffee Caramel Ice Cream

Nothing screams “Summer!” quite like ice cream. And, sure, you can go with the traditional–vanilla, strawberry, chocolate–once you’ve mastered those, it’s time to move onto something something more adventurous.

Actually, “mastered” might not even be the right word. Did you know ice cream actually isn’t all that difficult to make? It’s true! Outside of the basic ingredients, all you need is a lot of patience. That’s it. No special skills or magic required.

Trust me. Give this coffee caramel ice cream a go and you’ll see what I mean. You’ll be able to “master” ice cream in no time!

What You NeedBlog Ingredients.jpg

  • 3 cups heavy whipping cream
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 6 egg yolks
  • 4 ½  teaspoons ground coffee + ¼ to ½ cup water (depending on how strong you’d like the coffee taste)
  • ½ – 1 cup caramel sauce (note: thicker sauce is better. Avoid anything that says “syrup” as it will dissolve into the ice cream and you won’t have thick, gooey ribbons of caramel throughout)

 

How You Do It

  1. The night before, freeze your ice cream maker according to manufacturer’s instructions. Having a freezing bowl is crucial; without it, your ice cream won’t properly firm up before it goes it the freezer, resulting in chunks of ice. At least 12-15 hours minimum is recommended.
  2. Brew coffee. I placed mine in empty tea bags. To prevent burning, use a medium temperature and let coffee brew as you make the rest of the ice cream.
  3. In a medium saucepan heated to low, whisk together the heavy whipping cream, milk, vanilla, and sugar. Stirring frequently, heat until small bubbles begin to form. Remove from heat and let cool at least 5 minutes.Blog Cream Sugar
  4. Separate the egg yolks from the egg whites and discard the egg whites. Using a fork, whisk together the egg yolks until they’re completely blended together.Blog Eggs
  5. Whisking as you go, very slowly pour the egg yolks into the heavy whipping cream mixture. Turn stove up to medium, and heat for 7-10 minutes, stirring frequently to prevent burning. Once the mixture reaches 180 F, remove from stove.Blog AllBlog Temp
  6. Stir in brewed coffee. If you used tea bags, plop them right into the mixture–this will strengthen the flavor. Let sit for at least 20 minutes, cover, and put mixture in the fridge (not freezer) anywhere from 1-3 hours.Blog Brew Coffee
  7. Mix in ice cream maker according to manufacturer. I mixed for 20 minutes, but if it don’t begin to firm up, it’s a good indication that the bowl wasn’t cold enough.Blog Ince Cream Maker
  8. When ice cream starts to firm up but is still soft, spoon into container. Layer in the caramel sauce, finishing with a drizzle on top. Cover and freeze, preferably overnight.Blog Caramel Sauce
  9. When it’s all ready to go, spoon some out into a bowl, drizzle over more caramel sauce, and enjoy!Blog FInished 2

I absolutely love the pockets of caramel–look at that!

Blog Caramel Center

Who knew making ice cream could be so easy? Sure, it takes a bit of time, but, with results like this, why not?

Blog Finished 1

Until next time,
Danielle

Chocolate Caramel Cheesecake

Chocolate Caramel Cheesecake

Ever notice how versatile cheesecake it? You can have a plain cheesecake, cheesecake with fruit, cheesecake with chocolate, coffee-infused cheesecake…Basically, cheesecake is so forgiving that you can pair it with just about anything sweet and you’ll come out with something amazing.

Take the recipe below. There’s chocolate incorporated throughout–from the cookies in the crust to the chocolate in the filling to the chocolate on the top, this is truly the cheesecake for the person who never turns down chocolate. And don’t worry if you don’t have a spring form pan (see note below); you’ll still be able to make this with whatever pan you do have.

What You’ll Need
Crust20180422_092328

  • 4 cinnamon graham crackers
  • 8 sandwich cookies, filling removed
  • 1 tablespoon sugar
  • 2-3 tablespoons butter, melted

Filling20180422_095058.jpg

  • 2 oz semi-sweet chocolate
  • 4 packages cream cheese, softened
  • 1 ½ cup sugar
  • 1 ¼ tablespoon vanilla extract
  • ¾ cup milk
  • 4 eggs
  • 1 cup sour cream
  • ¼ cup flour

Topping

  • ½ cup milk chocolate, crush (I used a chocolate Easter bunny!)
  • ½ to 1 cup caramel sauce

A quick note about the pan20180311_083300.jpg

Ideally, cheesecake should be cooked in a spring form pan. But if yours is leaking, or you just want to try something different, there’s nothing stopping you from using a regular ol’ pie pan or a tart pan. The one I used has a glass bottom and removable silicon sides. This produced a thinner cheesecake (see pictures below) and cook time wasn’t as long, but this recipe is written as if you’ll have a spring form pan. If you use anything other than a spring form, don’t sweat it–you’ll just have leftover filling.

How You Do It

Crust

  1. Using a food processor, combine graham crackers, sandwich cookies, sugar, and 2 tablespoons of butter. Pulse until texture is crumb-like. Mixture will hold its shape when pressed. If not, add another tablespoon of butter.20180422_092850
  2. Press crust into pan.20180422_093459

 

Filling

  1. Preheat oven to 350 F.
  2. Cut up semi-sweet chocolate into desired chunks and sprinkle over crust. I left larger chunks, but the size is up to use. The smaller the chunks, the more likely they are to melt into the crust, creating a fudge texture, so it’s completely up to you.20180422_095937(1)
  3. Mix together cream cheese, sugar, and vanilla. When combined, add in milk.
  4. Adding one at a time, beat in eggs until combined.20180422_101337.jpg
  5. Add sour cream and flour into the filling. When fully combined, spoon filling over prepared crust. If there are a few lumps in the batter, that’s okay. *Remember, if you’re using a pie pan instead of a spring form pan, you’re going to have some extra filling. If you’d like, save it and make another cheesecake!20180422_101925
  6. Bake for 65-75 minutes (about 45 if not using a spring form). Remove from oven and let cool for at least 1 hour at room temp. Refrigerate for at least 2 hours afterwards. Note: if there are cracks, don’t worry–that’ll be covered up later.

 

Topping

  1. After cheesecake has cooled, remove the rim of the pan.
  2. Begin to decorate. The pattern is up to you, but I created a cross-cross pattern using caramel sauce. Make sure the sauce is warm enough to easily spread/ drizzle over the cheesecake. If not, put it in the microwave for 10-20 seconds.20180422_154251
  3. Break the milk chocolate into desired chunks and sprinkle around the rim.20180422_154327.jpg
  4. When you’re done, cut into it, and enjoy!

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Can we talk about the crust for a moment? Look how gorgeous!

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So much chocolate; I’m getting hungry just thinking about it.

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Truly a cheesecake you won’t want to share.

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That’s all for today, but what do you think? Are you big on chocolate cheesecakes, or are you more of a strawberry cheesecake person? If you give this a try, let me know how it goes. Until next time,

♥Danielle

Mix it Up: Prefer dark chocolate? I bet it would be amazing, especially it you use a sea salt caramel sauce.