Easy Red Velvet Skillet Cookie

Food trends are so interesting to me. One person comes up with a great idea, and they next thing you know, the internet is blowing up with a million versions of that recipe.

Skillet cookies seem to be super popular on Pinterest lately, and I can see why. They are delicious! So much more fun than individual cookies, and if not over baked stay perfectly gooey in the middle, perfect for topping with ice cream.

This red velvet version is perfect for sharing with your sweetie on Valentine’s Day. Lots of white and semi-sweet chocolate chips, a drizzle of hot fudge and melty ice cream atop a gooey red velvet cookie? It’s enough to make anyone swoon!

Easy Red Velvet Skillet Cookie


  • 1 box red velvet cake mix
  • 2 eggs
  • 1/2 cup butter, softened
  • 1/2 cup white chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • vanilla ice cream
  • chocolate sauce or hot fudge sauce


  • Preheat oven to 350 degrees.
  • In a mixing bowl, mix cake mix, butter and eggs until well combined. mix in chocolate chips, saving a few to garnish the top of cookie.
  • Spread cookie dough into a seasoned cast iron skillet. Top with remaining chocolate chips. Bake for 20-25 minutes, or until a toothpick comes out with moist crumbs. Do not over bake. Allow to cool for 5 minutes, top with ice cream and chocolate sauce and serve immediately.
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    Lemon Coconut Biscotti with White Chocolate


    This holiday season, I have decided to switch things up a bit and not make my normal “traditional” recipes. Instead of the same cookie and candy tray I usually make, I think I will give homemade granola for gifts, or these biscotti. Recipes that will keep for a long time, but aren’t as sweet as the expected holiday fare.


    These biscotti are so light and lemony, the perfect treat with a cup of tea. I love the combination of lemon and coconut and the white chocolate on top give the perfect amount of sweetness. They ship well and keep for a long time. Wrap individually and they will stay fresh even longer.


    Recipe adapted from Laughing Spatula

    Lemon Coconut Biscotti with White Chocoate


    • 6 tablespoons unsalted butter, softened
    • ⅔ cup sugar
    • ¼ teaspoon salt
    • 1 tablespoon lemon zest (about one medium lemon)
    • 1 1/2 teaspoons almond extract
    • 1½ teaspoons baking powder
    • 3 tablespoons freshly squeezed lemon juice
    • 2 large eggs
    • 2 cups All-Purpose Flour
    • 1/2 cup shredded coconut
    • 1 cup shredded coconut
    • 1 package white chocolate chips


  • Preheat the oven to 350°F.
  • In a stand mixer (or with a hand mixer), beat the butter, sugar, salt, lemon rind, almond extract, and baking powder until the mixture is smooth and creamy. Beat in the lemon juice and eggs. Slowly add the flour and coconut, mixing until smooth. The dough will be sticky, I recommend flouring your hands or spatula when shaping the dough.
  • Tun the dough onto a large baking sheet with parchment or silicone mat.. Shape it into a log that’s about 13" long x 3" wide x 3⁄4" thick. Try to straighten the sides and smooth the top the best you can.
  • Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes.. Reduce the oven heat to 325°F.
  • Use a serrated knife to cut the log crosswise into 1⁄2" slices.
  • Place the biscotti back on the prepared baking sheet. Return the biscotti to the oven, and bake them for 30 to 35 minutes, till they feel very dry and are beginning to turn golden around the edges. Biscotti will harden as they cool, so do not over-bake. Cool biscotti on wire rack.
  • While biscotti cool, melt the white chocolate in a double boiler. Place the coconut on a large plate. Dip biscotti into chocolate, then in coconut. Allow chocolate to set. Store biscotti in an air tight container for up to 3 weeks.
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    Chewy, Fudgy Chocolate Chip Brookies



    These bars are my love language. Brownies and chocolate cookies are two of my favorite desserts, and to combine the two?? I am disappointed with myself that it took me 29 years to try this. Honestly though, what held me back was sheer laziness. I have only ever seen “brookies” in cookie form, not bars. So when I saw these one day while cruising through Pinterest, I knew I must try. So much simpler than having to form the two dough’s together, just spread them in a pan and get them in the oven!



    The recipe is from Cookies & Cows, and its everything I could ever dream of. Chewy, melty, chocoaltely. Absolute perfection in every bite. And topped with a scoop and vanilla ice cream might seem excessive to some, but to me would be the best. thing. EVER.



    Recipe Source: Cookies & Cows

    Chewy, Fudgy Chocolate Chip Brookies


    • Cookies
    • 1 cup (2 sticks) unsalted butter, melted
    • 1 cup brown sugar
    • ½ cup sugar
    • 1 teaspoon vanilla
    • 2 eggs
    • 2½ cups all-­purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 11.5 ounces milk chocolate chips
    • 1 cup sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • ½ cup canola oil
    • ½ cup all-­purpose flour
    • ⅓ cup cocoa powder
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt


  • 1. Preheat the oven to 350°
  • 2. Grease a 9x13­inch pan and set aside.
  • Cookies:
  • 1. In a large mixing bowl, melt the butter in the microwave.
  • 2. Add the brown sugar and sugar. Stir until completely combined. All of the butter should be incorporated into the
  • sugar!
  • 3. Then add the vanilla and eggs. Stir to combine.
  • 4. In a medium mixing bowl, combine the flour, baking soda and salt. Add to the butter mixture, stirring just until
  • combined.
  • 5. Fold in the chocolate chips. Set aside.
  • Brownies:
  • 1. In a large mixing bowl combine the sugar, eggs and vanilla.
  • 2. Add the oil and stir until completely combined.
  • 3. In a small mixing bowl combine the flour, cocoa powder, baking powder and salt.
  • 4. Add to the sugar mixture, stirring just until combined.
  • 5. Pour the brownie batter into the 9x13­inch pan and spread it evenly.
  • 6. Place in the oven at 350° for 5 minutes.
  • 7. Remove the brownies after 5 minutes and top with the chocolate chip cookie batter. Drop spoonfuls of the batter
  • across the pan, then gently spread until the brownie is completely covered. This will be easier than with other
  • brookie recipes because of the melted butter.
  • 8. Place the pan back in the oven and continue to bake for 25­30 minutes.
  • 9. Cool completely on a wire rack.
  • 10. Use a plastic knife to cut into squares.
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    Pumpkin Biscotti


    Can we talk for a minute about how being an adult is the worst? I keep telling my kids, but they don’t believe me. Guess that is their loss, they are going to grow up someday and wish they hadn’t!


    I just paid the bill from my tonsilectomy this summer. Not my favorite check to write, but that is part of adulting, right? If you need me, I will be nursing my woes with a cup of coffee and a few of these biscotti.


    Perfectly spiced, with a drizzle of chocolate and a sprinkle of pumpkin seeds. These aren’t so hard that you will chip a tooth, but the perfect texture for dunking. They make a big batch, so they are perfect for sharing. Maybe with your fellow bill paying adult friend? 😉

    Pumpkin Biscotti


    • 4 Tablespoons unsalted butter, softened
    • 2/3 cup sugar
    • 1 1/4 teaspoons pumpkin pie spice
    • 3/4 teaspoon ground cinnamon
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 large egg
    • 1/2 cup canned pumpkin purée
    • 2 cups all-purpose flour
    • 1 cup semisweet chocolate chips
    • 1/2 cup chopped pumpkin seeds


  • Preheat the oven to 350ºF and line a baking sheet with parchment paper or silicone baking mat.
  • Using a mixer, beat together the butter, sugar, pumpkin pie spice, cinnamon, baking powder and salt until smooth and creamy, about 2 minutes. Add the egg and pumpkin purée and continue beating. Add the flour and beat just until combined. (The dough will be very sticky.)
  • Transfer the dough onto the prepared baking sheet and divide it in half. Shape each piece into two 10x2 1/2-inch logs then pat the logs into rectangles.
  • Bake the biscotti for 25 minutes then remove it from the oven and allow it to cool for 5 minutes. Reduce the oven temperature to 325ºF.
  • Transfer the biscotti to a cutting board and using a sharp knife, cut each rectangle into 12 slices at a diagonal. Return the biscotti to the baking sheet, standing them up on the bottom edge and spacing them about 1 inch apart.
  • Return the biscotti to the oven and bake for an additional 25 minutes until golden and crispy. (The biscotti will still be soft in the centers.) Turn off the oven, crack open the oven door and let the biscotti cool in the oven. Once they are completely cool, remove the biscotti from the oven.
  • Melt the chocolate in the microwave or a double boiler until smooth. Drizzle the biscotti with the chocolate then sprinkle them with the chopped pumpkin seeds. Let cool until the chocolate fully hardens. Serve or store in an air-tight container at room temperature.
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    Recipe Source Just a Taste

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    Circus Animal Cookie Ice Cream

    Two years!! Two years since I decided to create a blog, two years since I started taking pictures of food and posting them for all the world to see. Two years of recipe trials, fails and successes.

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    A lot can happen in two years, thank you all for sticking with me while I learn and little little blog of mine grows. I love each and every one of you!

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    Sprinkles scream celebration, and ice cream is one of my top 5 favorite foods, so I have the most cheerful – EASY!- ice cream recipe for you, chalk full of sprinkles and yummy cookies to celebrate the big 2!

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    Circus Animal Cookie Ice Cream


    • 2 Cups Heavy Whipping Cream
    • 1 Can 14oz Sweetened Condensed Milk
    • 2 tsp. Vanilla Extract
    • 3 Cups roughly chopped Circus Animal Cookies
    • 1/4 cup sprinkles


  • Whip 2 cups of heavy whipping cream and vanilla until stiff peaks have formed.
  • Pour in sweetened condensed milk and vanilla, fold just until combined.
  • Pour half of your whipping cream mixture into a freezer safe container. Swirl in a layer of circus animal cookies and sprinkles. Pour and smooth more ice cream mixture over the first layer and then finish with another layer of cookies.
  • Freeze in container over night.
  • *Ice cream will freeze solid but softens perfectly to serve after a few minutes left sitting out on the counter.
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    Tropical White Chocolate Blondies


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    As much as I love blogging and I love reading the blog posts of others, I can’t help but get a little frustrated when I think I have a brilliant idea for a new recipe, only to open my inbox and see that someone else has beat me to it. That happened to me not once, but twice this week! I guess I should just feel confident that it is a good idea if someone else posted an extremely similar idea??

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    Someone else posting a similar recipe didn’t stop me from sharing this recipe with you because these blondies are so stinking good! And not only are they delicious, they really couldn’t be any easier and they keep for days. A win-win!

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    I love the texture of all the add-ins in these blondies. Crunch from macadamia nuts, chew from the candied pineapple and coconut. Delicious!

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    Tropical White Chocolate BLondies


    • 1/2 cup unsalted butter (1 stick), melted
    • 1 large egg
    • 1 cup light brown sugar, packed
    • 1 tablespoon vanilla extract (or rum extract)
    • 1 cup all-purpose flour
    • 1/2 cup chopped toasted macadamia nuts
    • 1/2 cup chopped candied (dried) pineapple
    • 1/2 cup toasted coconut
    • 1/2 cup white chocolate chips


  • Preheat oven to 350F. Spray an 8-by-8-inch baking pan with cooking spray; set aside.
  • In a large, microwave-safe bowl melt the butter. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  • Add the flour and stir until just combined, don't over-mix. Stir in the nuts, pineapple, coconut and white chocolate chips. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  • Bake for about 22 to 26 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow blondies to cool in pan for at least 1 hour before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
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    Recipe adapted from Averie Cooks

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    Single Serving Giant Flour-less Peanut Butter Cookie

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    What is your food weakness? For me chocolate, more specifically cookies. I really have zero self control around them. Up until recently I only knew of recipes that made batches of cookies. Not any more! This cookie is so quick to put together, and so few ingredients…..okay it might be equally as dangerous as making a entire batch!
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    This cookie bakes up with the perfect crisp edges and gooey center. Add melted chocolate chips and its cookie heaven!

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    Truthfully, the cookie is large enough to serve two. But call it single serve and its just the perfect size for one! 😉

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    • 1/4 cup creamy peanut butter
    • 1/4 cup light brown sugar, packed
    • 1/4 tsp baking soda
    • 1 tbsp of a lightly whisked egg
    • 2 tbsp semisweet chocolate chip or chocolate chunks


  • Preheat oven to 350F. Line a baking sheet with a silpat mat or parchment paper.
  • In a small bowl, combine the first four ingredients. Mix with a small whisk until batter is smooth. Add in half of the chocolate chips/chunks and mix.
  • Scrape cookie dough onto baking sheet. Using hands, gently shape to form a round cookie shape. Dough will be sticky. Press remaining chocolate on top.
  • Bake for approximately 13-15 minutes until cookie is done. The edges should be browned and the surface should have cracks everywhere. Remove cookie from the oven. Cookie will still be slightly soft and not quite set. Let cookie cool for about 15 minutes to settle and set before removing and eating. Enjoy!
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    Recipe Source: Kirbie Cravings

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    Cookie Sticks

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    I am in need of some warm weather and sunshine ASAP. Today is sunny and 50 degrees, which makes me happy as can be. Lets just continue with this trend, mkay?

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    Cookie sticks filled with colorful candies is a good way to boost my wintertime blah mood, especially if you pair them with a cup of coffee.

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    These cookie sticks are nothing more than a adaptation of my favorite chocolate chip cookie recipe, pressed into a pan because I am lazy. But, they are so fun for dunking, and my kids loved the colored candies ! (note that little hand trying to sneak a snack during the photo shoot!)

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    Cookie Sticks


    • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
    • 3/4 cup brown sugar
    • 1/4 cup granulated sugar
    • 1 large egg, at room temperature
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 2 teaspoons cornstarch
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup mini chocolate chips
    • 1/2 cup mini m&m


  • Using a stand mixer or hand mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy. Mix in egg and extract. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Add chocolate chips and m&s's and mix for about 5 seconds until evenly disbursed. Press dough evenly into a 9x13 baking pan. Chill for 30 minutes.
  • Bake at 350 degrees for 12-15 minutes, until barely golden brown around the edges. Do not over bake, they will continue to cook in the pan. Allow to cool completely before slicing into sticks.
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    My Favorite Sugar Cookie Recipe

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    I know what you’re probably thinking. How many sugar cookie recipes have we seen? And I know its true, this time of year we see a hundred different cut-out cookie recipes claiming to be the best. They all differ a little and everyone likes them for different reasons. This recipe just happens to be my personal favorite. Every single time I get great results. The cookies taste great and hold their shape, which can be an issue with some cut out recipes.

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    I like to roll out my dough and cut the shapes before chilling, but if you prefer you can chill dough and then roll and cut. The dough freezes nicely so it can be made ahead of time before you need it for your holiday cookie spread. Just flatten into two discs, wrap in plastic wrap and place in a gallon freezer bag.

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    This is the same recipe I use all year-long for all my holiday cut-out cookies, thought I do admit that sometimes I get lazy and just use store-bought frosting. I am not so good with ze decorating, so food coloring and sprinkles are as creative as I get!

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    Sugar Cookie Cut-Outs


    • 2/3 cup vegetable shortening
    • 1 1/4 cup sugar
    • 2 eggs
    • 1 Tbs milk
    • 2 tsp vanilla bean paste
    • 3 cup flour
    • 1 tsp salt
    • 2 tsp baking powder
    • 4 cups confectioners' sugar
    • 1/4 cup shortening
    • 1/4 cup softened butter
    • 5 tablespoons milk
    • 2 teaspoon orange extract (can substitute vanilla extract)
    • food coloring and sprinkles


  • In the bowl of a stand mixer combine the shortening and sugar until fluffy. Add the eggs, milk and extract and mix until fully combined.
  • Combine the dry ingredients. Add to the mixer a little at a time until all of the ingredients have been combined.
  • Turn dough onto a floured surface and roll into 1/4 inch thickness. Cut into shapes, place on a wax paper lined baking sheet and chill for 30 minutes. Can also be frozen at this point. When ready to bake, preheat oven to 375 degrees. Bake for 7 minutes. Use caution not to overbake!
  • Frosting:
  • In a stand mixer, cream together the confectioners' sugar, butter and shortening until smooth. Gradually mix in the milk and extract with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. Decorate!
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    How To Host A Cookie Swap Party

    Updated 12/5/2016: I have added photos from my 2016 cookie swap so for more decorating ideas!


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    How to host a cookie swap: or rather, cookie swap/hot cocoa bar. Be ready for picture overload!

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    This year I decided I wanted to have a few friends over for a little holiday gathering and also the first get-together in my new home! I made a few snacks and a hot cocoa bar loaded with different toppings. And of course, there were cookies!

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    There are tons of ideas on Pinterest for how to decorate for holiday parties. I chose to take a “rustic” approach for my party. The branches are from my yard, and I just sprayed them with paint I had on hand and sprinkled with glitter while they were still wet. Put into a vase full of salt and they are perfectly festive! The candle holders are from the dollar store. Coated in glue and rolled in salt, they add a fun winter touch to the table. Pine branches and cones are always festive this time of year. Candles with cinnamon sticks and kitchen twine also graced the table. All of the decorations I purchased from the dollar store or had on hand. Cheap and easy! 2015 cookie swap (1 of 1)-15
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    When all of the cookies and guests have arrived, everyone begins collecting their cookies to take home.   I ask guests to bring as many cookies as they would like to take home… so if you bring 2 dozen, you collect an assortment of 2 dozen to take home.  I also recommend that your guests bring an empty container to place their “take home” cookies in.  At the end of the party, their shared cookie platter will be empty and they can take that home as well.


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    I used a simple hot cocoa recipe that was delicious, and one I will be using again for sure. . I kept it in my slow cooker so it would stay nice and hot for my guests. I offered a variety of toppings for their cocoa:

    • Candy Canes
    • Marshmallows
    • Whipped cream
    • cinnamon sticks
    • pirouette cookies
    • coconut
    • caramel sauce
    • pumpkin spice syrup
    • raspberry syrup
    • peppermint schnapps
    • chocolate chips
    • sea salt

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    I hope this post inspires you to host a cookie swap of your own. Be sure to pin this post for next year if your holiday schedule is already booked for this year. I know this will become an annual event for me and my friends! If you have any questions on the food served, leave me a comment and I will be sure to reply to you!

    Creamy Crockpot Hot Cocoa


    • 1.5 cups whipping cream
    • 1 14oz can sweetened condensed milk
    • 6 cups milk
    • 1 teaspoon vanilla
    • 2 cups of chocolate chips (milk chocolate OR semi-sweet depending on how sweet you like it. I used a cup of each and I thought it was perfect.)


  • Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.
  • Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.
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    Recipe Source: Mrs Happy homemaker



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