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!

S’mores Cupcakes

Picture it: it’s a warm summer night, you’re gathered around the campfire, you have nowhere to be the next morning, and you’ve spend a full day relaxing. The only thing that can make it better? S’mores, of course!

But how do you create s’mores without the campfire? And how do you make it a cupcake? Actually, its really easy! This recipe comes together with minimal effort, you can decorate it however you want, and there’s marshmallow fluff in the frosting to really amp up the flavor and texture. You know how a roasted marshmallow is gooey? Same concept here.

A quick note: this post is NOT sponsored by Hershey’s. I know their product is featured heavily in some of the photos, and while you’re more than welcome to use any chocolate you want, when I think of s’mores, I automatically think of Hershey’s. Yes, their branding is that strong.

What You Need

20180715_084101.jpgGraham Cracker Crust

  • 8 graham crackers (approximately 1 ¼ cup)
  • 4 tablespoons of butter, melted
  • 1 tablespoon sugar

Blog Cake Batter IngredientsCupcake Batter

  • 2 cups sugar
  • 2 eggs
  • 1 cup milk
  • ½ cup canola oil
  • 2 teaspoons vanilla
  • 1 ¾ cup flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 cup cocoa
  • 1 cup water
  • 1 tablespoon coffee

Marshmallow Frosting

  • 2 ½ cups powdered sugar
  • 2 teaspoons vanilla
  • 1 cup marshmallow fluff
  • 2 tablespoons milk

Decorations

  • Graham crackers crumbs
  • Chocolate bars

 

How You Do It
Graham Cracker Crust

  1. Preheat oven to 350 F and place liners in cupcake pan.
  2. Using a rolling pin, crush the graham crackers into fine crumbs.
  3. Add in the sugar and butter until fully mixed. Mixture should be slightly crumbly.20180715_085538.jpg
  4. Spoon about 1 tablespoon of mixture into each liner, pressing down lightly.20180715_085828
  5. Bake for no more than five minutes. Because the crusts are prone to burning, check halfway through.
  6. When done, remove from oven and let cool. Keep oven at 350 F.

Cupcake Batter

  1. Mix together sugar and butter until combined.Blog Sugar Eggs
  2. Add in milk, oil, and vanilla. Mixture will become slightly foamy and might not fully combine. To avoid splatters, mix on low (speed 2 on stand mixer).Blog Wet Ingredients
  3. Add in flour, baking soda, and baking powder.Blog Flour
  4. When combined, add cocoa. The consistency should be that of brownie batter.Blog Cocoa
  5. Finally, stir in water and coffee.
  6. Pour batter into cupcake pan. Because the batter is fairly thin, it would rise too much during baking, so you can just about fill up the liners.
  7. Bake for 15 minutes or until a toothpick comes out clean. When done, place on cooling rack until ready to frost

Frosting & Decorations

  1. Combine all ingredients. Mixture should be sticky and not overly firm. Soft peaks should form.Blog Finished Frosting
  2. Place in decorating bag and begin to pipe the cupcakes. Because frosting isn’t firm, it will level out slightly.Blog Piping
  3. After the frosting flattens out, crush graham crackers and sprinkle over cupcakes.Blog Decorate 1
  4. Lightly press pieces of chocolate into the middle of the top of the cupcake.20180715_105607.jpg

That’s it! A delicious cupcake with a no-stress decoration. These are amazing both warm and cold, but should we take a second to just admire them?

Blog Finished 2

And that graham cracker crust? Gorgeous!20180715_112851.jpg

I know I should share these, but I absolutely don’t want to.

Blog Finished 3

What do you think? Are you a huge fan of s’mores? What’s your favorite summer dessert? Let me know below. Until next time,

Danielle

Mix It Up: Don’t want to use chunks of chocolate to decorate? Try chocolate syrup instead! You can even use bigger pieces of graham crackers–it’s entirely up to you!

Red, White, and Blue Brownie Pops

Happy 4th of July! If you’re looking for something last-minute that has a huge wow factor, this recipe’s for you!

Cake pops (in this case, brownie pops!) do take some time and there’s a bit of technique involved with dipping them in the chocolate, but, overall, these are a lot easier than you think. Not only are we using an easy-peasy brownie recipe, but because all of these are hand-dipped, you don’t have to worry about uniformity, meaning there’s no stress if they don’t all look the same. After all, that’s part of their charm!

What You NeedBlog Ingredients.jpg
Brownie Batter

  • 2 tablespoons butter
  • 2/3 cup sugar
  • 2 tablespoons water
  • 8 ounces semi-sweet chocolate (2 bars)
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 teaspoon baking soda
  • 1/2 cup flour

Frosting

  • 2 tablespoons butter, softened
  • 2 1/2 to 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar

White Chocolate Coating

  • 4-5 cups white chocolate, melted
  • 1 cup blue chocolate (pre-colored)
  • 1 cup red chocolate (pre-colored)


How You Do It
Batter

  1. Preheat oven to 325 F. Butter a 9×13 inch or 8×8 inch pan.
  2. In a medium pot, melt butter on medium-lowBlog Butter
  3. Add water and sugar to butter. Stirring occasionally, cook until mixture starts to bubble.Blog Sugar Water
  4. Turn stove to low and add chocolate and vanilla. Stirring frequently, cook until chocolate melts. When mixture is similar in consistency to frosting, remove from stove and let cool. Note: cooling time is important. Otherwise, the eggs will begin to cook if added immediately.
  5. When cooled, add in the eggs and stir. At this point, the consistency will be similar to pudding.Blog Egg
  6. Going 1/3 a cup at a time, add in the flour and baking soda.Blog Batter
  7. Spread evenly over the pan and bake. If you used a 9×13 pan, cook time will be 10-12 minutes; if 8×8, it’ll be 25-30.Blog Unbaked

Frosting

  1. Combine butter and vanilla.Blog Butter Vanilla (2)
  2. Add in 1 cup of powdered sugar. If the mixture is dry and clumpy, that’s okay!Blog Frosting 1
  3. Mix in 2 tablespoons and milk. At this point, the frosting will he on the thinner side, but still hold its shape.
  4. Add in the remaining sugar. Frosting will be thick.Blog Frosting 3
  5. Add in the rest of the milk. Depending on your desired consistency, add in either 1/2 or 1 tablespoon.Blog Frosting 4

Cake Pop Balls

  1. Using a fork, crumble the brownies. Break down as many as large chunks as possible, and pour into a large bowl.Blog CrumbleBrownie Crumbles
  2. Add in 3 dollops of frosting (there might be leftovers) and mix with a spoon. Roll some between your hands. The mixture should be moist, but not overly wet. If too dry, add in more frosting.Blog Brownie Frosting
  3. Begin to shape into balls. Roll into desired size, placing on a plate. When finished, cover, and stick in fridge until ready to assemble.

Chocolate Coating

  1. When ready to assemble, melt chocolate in separate bowls.  If you’re using a microwave, melt for 15-20 seconds at a time, stirring between each.Blog Chocolate Colors
  2. To add sticks to brownie balls, dip into white chocolate, scraping edges.
  3. Slowly push stick into the brownie balls. This will act as a glue, keeping the stick firmly in place.Blog Stick
  4. Combine colors. Using either piping bags or plastic baggies, but the red chocolate in one bag and the blue in another.
  5. Alternating between colors, drizzle over white chocolate.Blog Drizzle
  6. Swirling as you go, dip the cake pop into the chocolate. Continue to swirl as you pull up.Blog Dip
  7. If you don’t have full coverage on the first dip, use a knife to spoon out a small amount of chocolate and spread over and part that isn’t covered in chocolate.Blog Knife
  8. Stick in freezer until hardened, then move to fridge. When ready to eat, remove from fridge, wait five minutes, and enjoy!20180701_181958

Aren’t they gorgeous? I love how no two are alike.20180703_122903.jpg

Some even remind me of planets.20180703_122814.jpg

They’re absolutely perfect for lounging poolside.

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So what are you waiting for? Give these a go, and let me know how it goes! Until next time,

♥Danielle

Classic Yellow Birthday Cake

Classic Yellow Birthday Cake

With my birthday coming up in a few short days, I wanted to make a classic: a yellow birthday cake. Both easy and delicious, there’s no wrong way to decorate a classic yellow birthday cake. It’s an “all about the taste” cake, so don’t feel like you have to do something extravagant. Keep it in the pan and just frost the top, have several layers with frosting in the middle… The choice is up to you. With something so delicious, it doesn’t matter how it looks.

What You Need

CakeBlog Cake Ingredients

  • 1 ½ cups sugar
  • 8 tablespoons (½ cup) salted butter, softened
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk

FrostingBlog Fristing Ingredients

  • 3 ⅔ cup powdered sugar
  • 8 tablespoons (½ cup) salted butter, softened
  • ⅓ cup milk, plus more as needed
  • 1 teaspoon vanilla

 

How You Do it

Cake

  1. Preheat oven to 350 degrees F and prepare pan. If you’re going to serve in the pan, simply butter and flour. If serving right out of the pan, line with parchment paper. I used a 9’x13’ with the intention of cutting it in half, so if you’re not going to do that, you can use a smaller pan.
  2. Cream together the sugar and butter.Blog Butter Sugar
  3. Adding one at a time, mix in eggs and vanilla. The consistency will be similar to that of uncooked pudding.Blog Sugar Butter Eggs Vanilla.jpg
  4. In a separate dish, combine the flour, baking powder, and salt. Alternating with the milk, pour the dry ingredients into the wet ingredients until all are combined.Blog Cake Batter
  5. Pour into prepared pan and bake 35-40 minutes, or until a toothpick comes out clean. Let set as room temperature for at least 20 minutes, then place in freezer until ready to decorate (it’s a lot easier to work with cold!).

Frosting

  1. Combine powdered sugar, butter, and vanilla. Mixture will not completely combine at this point; there will still be clumps.Blog Frosting Butter Sugar
  2. Add milk. Mixture will be slightly thinner than typical frosting.
  3. Add cocoa powder. This will thicken the mixture, but if you plan to frost your cake instead of piping, add some more milk until desired consistency is reached.Blog Frosting.jpg

Putting it Together

  1. Take cake out of the fridge. If making a layered cake, cut in half and begin to carve cake into desired shaped. If your layers are uneven, use a bread knife and shave off the tops.Blog Cake LayersBlog Carve Cake
  2. Stack the layers on top of one another, frosting in between, and create a crumb coat. If you’re planning on piping, this might be as far as you go–and that’s okay! If you’re interested in piping and adding sprinkles, continue below.Blog Crumb Coat
  3. Staring at the bottom, begin to pipe the cake. I used an open star tip, but which one you use is up to you.Blog Piping
  4. Pipe all the way around the cake. Depending on how you want to decorate the top, either pipe until the cake is completely covered, or leave the top open for sprinkles. If putting on sprinkles, do so carefully and slowly–they have the tendency to bounce around and make a mess! Putting the sprinkles on the dead center of the cake and then pushing them to the desired spot works the best. Pat them down if needed.20180520_131600 (2).jpg
  5. When you’ve finished decorating, that’s it! Cut, serve, and enjoy!Blog Cake Slice.jpg

The sprinkles make it so fun, worthy of any celebration.Blog Complete Cake.jpg

I love layered cake, don’t you?Blog Cake Center

I’m so excited for my birthday this year, and though I made this cake a few days before hand, I’m trying my best to save a slice or two for the big day. Until next time,

♥Danielle

Mix it up: The sprinkles I used are nonpareils, but if you don’t like the “crunch” they produce, you have so many other options. You can even use sanding sugar. Experiment!

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!

20180422_154603.jpg

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

20180422_154312

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

20180422_154858.jpg

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.

Brown Sugar Orange Triangles & Peanut Butter Cookies

It’s so hard to believe that it’s already April–and Spring! I don’t know about you, but I was getting tired of snow…and snow…and more snow. Don’t get me wrong, it gave me the perfect excuse to stay in and bake, but sometimes it’s nice to have a bit of sunshine and not need to ear snow boots everywhere you go.

April also means that I’ve had this blog for just over two months–can you believe it? In case you missed anything from last month, this post is perfect for you!


In Case You Missed It

Brown Sugar Orange Triangles
12 triangles | 2 hours
Dense. Sweet. Delightful.

Cut use 3

These make the perfect breakfast treat. The icing is made with cream cheese, and there’s orange juice woven throughout the entire recipe. Serve them with some coffee or tea!

Peanut Butter Cookies
Approximately 24 cookies |45 minutes
Classic. Simple. Rich.

Use above shot

Fair warning: these are only for the biggest peanut butter lovers. They so rich and flavorful, that you just have to have a glass of milk with them. Plus, it’s pretty much impossible to eat only one. Trust me; I tried.

Hungry for More?

The next recipe doesn’t come out for almost two weeks, but if you still want more, check out my Instagram, daniellesmixingbowl. Hope to see you there!

Until next time,

Danielle