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.
  • Recipe Management Powered by Zip Recipes Plugin

    Please like & share:

    Valentine’s Krispie Candy Bark

    Today I have for you what might just be the easiest Valentines treat ever! I chose gummy hearts for the topping because they are my most favorite Valentine’s candy that I wait for every year.

    Those and robin’s eggs and Cadbury eggs at Easter. You can bet I am going to be making another version of this come spring!

    I really like using a silpat for this bark, but if you don’t have one a piece of foil sprayed well with cooking spray will also work.

    Valentine's Krispie Candy Bark


    • 16 oz. meltable white chocolate (I used almond bark)
    • 1 ⅔ c. Rice Krispies cereal
    • 1 c. Valentine's Candies (I used cherry jelly hearts, but M&M', conversation hearts, etc would work)
    • sprinkles (optional)


  • Melt white chocolate over low heat, or in microwave, stirring every minute. Stir in Rice Krispies and until combined.
  • Spread melted mixture on baking sheet lined with silpat or aluminum foil (spray with cooking spray to ensure easy removal). Immediately press candies on top of bark, and decorate with sprinkles.
  • Cool in refrigerator or at room temperature until hardened.
  • Break into irregular pieces; store at room temperature in an airtight containe
  • Recipe Management Powered by Zip Recipes Plugin

    Please like & share:

    Cinnamon Swirl Cream Biscuits

    Guys, winter is slowly killing me. I have had enough of the snow, the ice, the cold, the wind, losing the clean house vs. wood stove battle. I need a sunny vacation, STAT.  Heck, I would even take a sunny day, just a little blue sky!!

    There isn’t much else to do this time of year but stay inside and eat comfort food.

    Cinnamon rolls and biscuits definitely fall into that category, and these cream biscuits, swirled with cinnamon brown sugar filling and topped with sweet icing just might make winter more bearable.

    Or at least stop my complaining for a little bit! 😉

    recipe slightly adapted from Cook’s Illustrated, May/June 2000

    Cinnamon Swirl Cream Biscuits


    • Dough
    • 2 cups unbleached all-purpose flour
    • 2 teaspoons granulated sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 1/2 cups heavy cream
    • 2 tablespoons unsalted butter, melted
    • 4 tablespoons packed dark brown sugar
    • 2 teaspoons ground cinnamon
    • 1/2 cup confectioners’ sugar
    • 1/4 teaspoon vanilla extract
    • 3 teaspoons heavy cream


  • Preheat oven to 425 F with a rack in the upper third.
  • In a medium bowl, whisk the flour, sugar, baking powder, and salt together. Add 1 1/4 cups of the cream and stir with a wooden spoon until a rough dough comes together. Remove the dough from the bowl to your work surface. Add the remaining 1/4 cup heavy cream, 1 tablespoon at a time, until dough comes together. Knead the dough for about 30 seconds, or until smooth.
  • Roll the dough into a 9×12 rectangle. Brush the dough with the melted butter. Stir the brown sugar and cinnamon together in a small bowl, then sprinkle evenly over the surface of the dough. Starting at one of the long sides, roll the dough into a cylinder (I wound up adding a little flour under the dough because it was sticking). Cut the cylinder into 8 equal pieces. Press down on one side of each piece to flatten slightly, then transfer to a 9-inch pie plate. Repeat with all pieces.
  • Bake for 20-25 minutes, or until the biscuits are golden brown. Meanwhile, whisk the confectioners’ sugar, cream and vanilla together in a small bowl until smooth (it will be a thick glaze). Drizzle the icing over the biscuits when they emerge from the oven. Serve warm (I found that these froze wonderfully. Individually wrap and heat for 20-25 seconds in microwave to defrost.)
  • Recipe Management Powered by Zip Recipes Plugin

    Please like & share:

    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.
  • Recipe Management Powered by Zip Recipes Plugin

    Please like & share:

    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.
  • Recipe Management Powered by Zip Recipes Plugin

    Please like & share:

    Hot Cocoa Mix


    Sibling rivalry. It’s making me crazy people. I love those two kids of mine, but why they insist on arguing about everything that ever existed is beyond me. I remember my mother telling my brother and I when we were little that someday we would have kids that would fight, and we too, would go crazy. Well guess what, she wasn’t wrong. I may have to lock them in separate rooms until….14 years from now.



    Hot cocoa is one of my kids’ favorite winter treats, and instant cocoa mix is so simple to make. Just a few ingredients and you have a large batch of mix ready to get you through the colder months. I love hot cocoa because it’s so easily customized. Add a pinch of cayenne and cinnamon, caramel sauce, peppermint schnapps, peanut butter. Something for everyone, and hopefully, no arguments included!



    Recipe Source: Alton Brown

    Hot Cocoa Mix


    • 2 cups confectioners' sugar
    • 1 cup unsweetened cocoa powder, preferably Dutch process
    • 2 1/2 cups nonfat dry milk powder
    • 1 teaspoon fine-grain salt
    • 2 teaspoons cornstarch


  • Combine the confectioners' sugar, cocoa powder, milk powder, salt and cornstarch in a large airtight container. Secure the lid and shake vigorously to combine, and remember to shake prior to every use.
  • To serve: Place 2 tablespoons of the mix in a mug and add about 2 fluid ounces hot water or milk. Stir to combine. Fill the mug with more hot water or milk and enjoy.
  • Recipe Management Powered by Zip Recipes Plugin

    Please like & share:

    Pumpkin Spice Churro Bites and Caramel Sauce


    Its me, and I’m back with another pumpkin recipe! Although, this one doesn’t include any acutal pumpkin. Just pupmkin pie spice, and lots of butter and cinnamon 🙂


    Churros are delicious, but I don’t like deep frying so its something I don’t do often. These churro bites come together with just a handful of ingredients and are a fun snack to make for guests. I used store bought caramel sauce, but if you have the time I strongly recommend making this Pumpkin Caramel Sauce. So good!!!!!!!!!!!


    These are best served immediately, but I did freeze most of them and then popped in the microwave for a few minutes to defrost and they were still delicious.


    Pumpkin Spice Churro Bites and Caramel Sauce


    • 1 puff pastry sheet-thawed
    • 1 cup granulated sugar
    • 2 teaspoon ground cinnamon
    • 2 teaspoons pumpkin pie spice
    • 1/2 cup unsalted butter-melted
    • 1 cup caramel sauce


  • Preheat oven to 450 F and line cookie sheet with parchment paper, silpat, or spray with cooking spray.
  • Unfold the puff pastry and cut it in half (lengthwise), then cut into strips (less than 1 inch wide)
  • Gently transfer the strips onto baking sheets and bake 8 to 10 minutes, until golden brown.
  • While the churros are baking melt the butter and set aside.
  • Combine cinnamon, pumpkin spice and sugar and set aside.
  • While they are still warm, roll baked churro sticks into melted butter ( don't soak them, just coat all the sides) then roll in the cinnamon sugar mixture. Roll and dip one stick at the time.
  • Serve with caramel sauce. Churro bites freeze well, just heat in microwave for 20 seconds to defrost.
  • Recipe Management Powered by Zip Recipes Plugin

    Recipe adapted from OMGChocolateDesserts

    Please like & share:

    Caramel Apple Recipe Roundup


    I’ve compiled a round-up for you of all the Caramel Apple recipes from Caramel Apple Week’s 2014 & 2015, all in one handy list. I hope you find an idea to inspire you, and that caramel recipe really to die for! If you don’t feel like taking the time to dip the apples, try my Salted Caramel Sauce for a delicious dip for apple slices!

    #blondegirlcravings and show me your caramel apple creations!

    caramelapplepopcorn (1 of 1)-2

    Caramel Apple Popcorn

    tropicalapple (1 of 1)-3

    Tropical Caramel Apple

    granolaapple (1 of 1)

    Granola Crunch Caramel Apple

    cookiesapple (1 of 1)

    Cookies & Cream Caramel Apple

    applepieapple (1 of 1)-4

    Apple Pie Caramel Apple

    monkeyapple (1 of 1)

    Chunky Monkey Caramel Apple

    peanutbutterapple (1 of 1)

    Peanut Butter Lovers Caramel Apple


    Turtle Caramel Apple


    Smore’s Caramel Apple


    Samoa Caramel Apple


    Cranberry Bliss Caramel Apple


    Almond Joy Caramel Apple

    the kitchen sink

    Kitchen Sink Caramel Apple


    Ball park Caramel Apple

    Please like & share:

    Mary’s Maine bars

    One of the best parts of blogging, aside from getting to taste test lots of great food, is the opportunity to work with some awesome brands. Sponsored opportunities are part of what makes a blog possible, and when given the chance to help a meaningful charity its a win-win!


    Last year I participated in Cookies For Kid’s Cancer, and recently got and email  asking if I would like to participate in Bake a Difference with OXO for Cookies for Kids’ Cancer and Dorie Greenspan. I would be sent some awesome baking supplies from OXO and make a recipe from Dorie Greenspan’s new cookbook Dorie’s Cookies, being released in October 2016. The cookie book delves into over 200 recipes from classics to brownies to savory cookies. Cookies for Kid’s Cancer will be donating $100 to Cookies for Kids’ Cancer for each blog post (up to our $100,000 commitment.) As you can Imagine, I was giddy when the box of goodies arrived on my doorstep. I received the following:

    Glass 3 Qt Baking Dish with Lid
    Glass 2 Qt Baking Dish with Lid
    Brownie Spatula
    Illuminating Digital Hand Mixer

    I selected Mary’s Maine Bars for my recipe. I am feeling all the fall recipes right now, and these molasses and spice bars sounded like a home-run to me. I served them with whipped cream, and they made the perfect fall dessert. They would be a wonderful addition to a holiday spread as well!


    I have included some pictures of the bake-ware in action, but it’s hard to tell from pictures what high quality these products are. I have been using the same hand mixer I received in high school, and I am embarassed to admit what bad shape it was in. This mixer is amazing! I have never seen one with an illuminating feature before, but its something you don’t want to miss. It makes it so much easier to see what you are mixing!



    DSCN6519When you’re finished, the on-board beater clip, wrap-and-secure cord, and flat, stable base allow for compact, upright storage.


    Made from BPA-free borosilicate glass, OXO Good Grips Glass Bakeware can withstand extreme temperature changes.



    The glass baking dishes with lids are heavy duty, and the lids made them perfect for storing. No more struggling with foil or plastic wrap for me!

    Generous handles and sloshproof lids make moving full dishes easier, and the clean, elegant design means you can take them from the oven directly to the family table.



    With a light to guide you, OXO On Illuminating Digital Hand Mixer includes intuitive digital controls to steadily increase or decrease speed.


    Mary’s Maine Bars

    Recipe from Dorie’s Cookies by Dorie Greenspan

    When Mary Dodd, my wonderful recipe tester, returned from a family trip to Maine, she cooked everything Maine, from lobsters to chowders to blueberry muffins, for weeks afterward, if not earning herself honorary citizenship in the Pine Tree State, then at least making the rest of us believe she was a Down Easter. Of the things she cooked and baked, this recipe turned up most often, bringing happiness with it. Mary’s first taste of the bars was in Portland, where they were called Little Cranberry Island Gingerbread. It must be some kind of Maine magic, but the combination of molasses and a hefty dose of cinnamon and cloves but no ginger, tricks you into believing you’re eating old-fashioned gingerbread.

    I’m the suggestible type, so when Mary told me the recipe was from Maine, the first thing I wanted with it was blueberries. Turns out that folding some blueberries into the dough is as good as you’d think it would be. Serving the bars with whipped cream and Blueberry Syrup is also good. In fact, the full flavors of molasses and spice invite other matches. Try spooning some Mixed Citrus Curd over the bars or go deep and swirl spiced apple butter through the dough; see Playing Around.

    A word on the measuring trick: Whenever you’ve got something sticky like molasses (or honey or corn syrup) in a recipe, measure it in a glass measuring cup that you’ve buttered or oiled; the butter or oil slicks the way for the sticky stuff to just slither out. And when you’ve got oil in the recipe — as you do here — measure the oil first and pour it out, then measure the molasses — it’ll slide out of the cup, leaving almost no residue.

    Mary’s Maine bars

    Yield: Makes about 20 squares


    • 1½ cups (204 grams) all-purpose flour
    • 1½ cups (204 grams) whole wheat flour
    • 1 teaspoon baking soda
    • 1 teaspoon fine sea salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon freshly grated nutmeg
    • ¾ teaspoon ground cloves
    • 1 cup (200 grams) sugar
    • ¾ cup (180 ml) unsulfured molasses
    • ½ cup (120 ml) flavorless oil, such as canola
    • 1 large egg, at room temperature
    • ¼ cup (60 ml) buttermilk, at room temperature
    • Sanding or granulated sugar, for sprinkling


  • Center a rack in the oven and preheat it to 350 degrees F. Generously butter a 9-x-13-inch baking pan or coat it with baking spray. Line it with a piece of parchment paper.
  • Whisk both flours, the baking soda, salt and spices together.
  • Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the sugar, molasses, oil and egg together until smooth. Add half of the dry ingredients and pulse the mixer to start blending them in, then beat on low speed only until the flour disappears into the dough. Pour in the buttermilk and mix to combine. Add the remainder of the dry ingredients and, still working on low, beat until incorporated. You’ll have a smooth, heavy, sticky dough. Scrape the dough into the pan, using a knife or offset spatula to get it into the corners and to even the top as best you can. Sprinkle with sugar.
  • Bake for 26 to 30 minutes, rotating the pan after 15 minutes, or until the top is dry and a tester inserted into the center comes out clean. Transfer the pan to a rack.
  • After 10 minutes, run a blunt table knife around the edges of the pan, invert the Maine bars onto a rack, peel away the paper, turn it over onto another rack and let cool. When you’re ready, cut it into 20 bars (about 1¾ x 3¼ inches).
  • Maine Blueberry Bars.
  • Once the dough is mixed, gently stir in 1 cup fresh blueberries. Or, if you’re making this in any season but summer, use 1 cup dried blueberries that you’ve soaked in very hot tap water for about 10 minutes, drained and patted dry.
  • Maine Apple Butter Bars.
  • Once the dough is spread evenly in the pan, dot the top with spoonfuls of apple butter (spiced or plain) — you’ll need about ¼ cup — and use a blunt table knife to swirl it into the dough to create a nicely marbled surface.
  • Storing
  • Wrap the bars well, and they will be fine at room temperature for at least 4 days; wrapped airtight, they can be frozen for up to 2 months.
  • Recipe Management Powered by Zip Recipes Plugin

    Please like & share:

    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.

    animalicecream (1 of 1)-3

    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!

    animalicecream (1 of 1)-2

    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!

    animalicecream (1 of 1)

    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.
  • Recipe Management Powered by Zip Recipes Plugin

    Please like & share: