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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    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
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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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    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.
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    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!

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    Caramel Apple Popcorn

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    Tropical Caramel Apple

    granolaapple (1 of 1)

    Granola Crunch Caramel Apple

    cookiesapple (1 of 1)

    Cookies & Cream Caramel Apple

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    Apple Pie Caramel Apple

    monkeyapple (1 of 1)

    Chunky Monkey Caramel Apple

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    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

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    Homemade Drumsticks

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    So much of my recipe inspiration comes from eating something I purchased from the store or a restaurant, but wanting to re-create it at home. Homemade is almost always better, and cheaper too!

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    I don’t remember eating drumsticks often when I was younger, because I remember mom saying a box of them was expensive. She wasn’t wrong!

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    I have fallen in love with homemade magic shell. Its so fast two make, and a million times cheaper to make than store bought. These cones come together in a snap, and are so versatile. Any ice cream flavor and any toppings will work, the sky is the limit! I used vanilla ice cream here with sprinkles, toffee bits and peanuts. I would love to hear what fun combos you come up with!

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    Homemade Drumsticks


    • 2 cups semisweet chocolate chips
    • 1/4 cup coconut or vegetable oil
    • 12 count box sugar cones
    • vanilla ice cream (or any flavor of your choosing)
    • Peanuts, sprinkles, toffee bits, etc.


  • Melt together the chocolate chips and oil in a microwave safe container until chocolate is melted. Stir well to be sure the chocolate and oil are well combined.
  • Pour about 1 teaspoon chocolate into the bottom of each ice cream cone. Top with ice cream. I prefer to place into the freezer at this point to harden ice cream. If you do this, you may need to microwave the chocolate shell for a few seconds before dipping cones. Dip ice cream cone into chocolate and immediately sprinkle with desired toppings. Chocolate will harden almost immediately.
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    German Chocolate No-Churn Ice Cream

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    Being single and living alone (at least when the kids are with Dad) had created some “single person behaviors” in me. The least embarrassing one I am willing to admit? I only eat ice cream straight from the carton when I am alone. Call me crazy, but I swear that it tastes better that way. And while I’m at it, I might also eat it for dinner. What?? I’m an adult, I can do what I want!

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     This ice cream is nothing short of amazing. No churn chocolate ice cream, brownie pieces- box mix is just fine here!- and coconut pecan frosting. I am not a cake person, so to me this combo blows german chocolate cake right out of the water!

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    I am obsessed with no churn ice cream. I love the ease and not having to cook anything. Just two steps and done!

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    German Chocolate No-Churn Ice Cream


    • 1 14oz can sweetened condensed milk
    • 2 tsp vanilla extract
    • 2 cups heavy whipping cream
    • 1/2 cup cocoa powder
    • 1/3 cup granulated sugar
    • 1/3 cup heavy whipping cream
    • 1 egg yolk
    • 2 tablespoons unsalted butter, softened and cut into 4 pieces
    • Pinch of salt
    • 1/2 cup shredded coconut, toasted
    • 1/2 cup chopped pecans, toasted
    • 1/8 teaspoon vanilla
    • 2 cups chopped brownie pieces


  • In a large bowl combine your condensed milk and your vanilla extract.
  • Whip your heavy cream and cocoa powder in a large bowl until stiff peaks are formed, about 5 minutes on high.
  • Fold your whipped cream into your sweetened condensed milk.
  • For the frosting: In a medium saucepan, whisk together the sugar, cream, egg yolk, butter, and salt. Bring to a boil over medium heat, stirring constantly as the butter melts. Once boiling, cook another 3-5 minutes or until the mixture thickens.
  • Remove from the heat and stir in pecans, coconut, and vanilla. Cool to room temperature. If making ahead of time, refrigerate in an airtight container then microwave in 5-10 second intervals or until spreadable.
  • Pour half of your ice cream mixture into a freezer safe container. Layer in half the brownie pieces and swirl in half the frosting. Repeat with remaining ingredients. Freeze 4 hours.
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    Easy Bavarian Donuts

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    School’s out for the summer! I know the kids are rejoicing, but how are my fellow parents feeling about it? I know most stay at home parents dread this time of year. I work, but I dread it for the increased daycare bill!.

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    Am I the only parent who feels a little sad and nostalgic on the last day of school? Like, we are one year closer to when my sweet, tiny baby girl leaves me and goes out into the real world?? Maybe that’s just me…..

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    These donuts make a perfect treat for a weekend morning, but without all of the fuss of yeast dough. Just a few ingredients and you have a fun treat, perfect for celebrating or just because DONUTS!

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    Easy Bavarian Donuts


    • 1 can buttermilk biscuits (8 count)
    • 1 small package vanilla instant pudding
    • 1.5 cups milk
    • 1 tsp vanilla bean paste (optional)
      Chocolate Glaze
    • 1½ cups confectioners’ sugar
    • 4 tbsp cocoa powder
    • 2 tbsp milk (start with 2, increase if not smooth enough)
    • 2 tsp vanilla


  • Mix pudding mix, milk and vanilla bean paste according to pudding package instructions. Chill. Can be made in advance.
  • Pour canola oil into 10-inch-wide saucepan or Dutch oven until at least 2 1/2 inches deep. Heat oil over medium heat until deep-fry temperature reads 375°F. Line large plate with paper towel; set aside.
  • Separate dough into 8 biscuits. Place 4 biscuits in hot oil; fry 2 minutes 30 seconds. Using spatula, flip biscuits over; fry 2 minutes 30 seconds longer. Transfer doughnuts to paper towel-lined plate to absorb any oil.
  • Using handle of wooden spoon, poke a hole in side of each doughnut. Fill decorating bag fit with small hole tip with pudding mixture. Squeeze enough pudding into each doughnut to fill hole.
  • For chocolate glaze, sift together the sugar and cocoa powder in a medium bowl. Using an electric mixer, slowly add in the milk and vanilla and beat on low speed until glaze is smooth and pourable.
  • Gently dip one side of the donuts into the glaze and place on parchment paper to set up. Donuts are best when enjoyed fresh.
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    Chocolate Toffee Trifle

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    Every year I try to set myself a goal of something new to try in the kitchen, like working with yeast breads. It was something that I used to be really afraid of, but over the last few years I have really been enjoying experimenting, and even have a few recipes on the blog.

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    I have decided that the next thing I want to learn is to make pretty layer cakes. I have never been good at frosting cakes, but I want to conquer a 3 layer beauty!

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    So where is my first attempt? Ummmm…. I haven’t tried yet. I swear I will though! It just feels hard to justify making a layer cake on a random weekend, they feel like they are intended for special occasions.

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    Until I find the time to practice a pretty cake, I will rely on this killer trifle to bring when I need a dessert to impress. Layers of chocolate cake, hot fudge, chocolate pudding, chocolate whipped cream and toffee pieces make for the most delicious dessert that is meant to be messy. no precise layers and crumb coats needed here!

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    Chocolate Toffee Trifle


    • 1 chocolate fudge cake mix, prepared according to package directions
    • 1 3.4 oz box cook & serve chocolate pudding, prepared according to package directions and cooled
    • 11.75 oz jar hot fudge sauce
    • 8 oz bag Heath bits
      Chocolate Whipped Cream
    • 1/2 pint whipped cream
    • 3 T cocoa powder
    • 4 T powdered sugar
    • 1 t vanilla extract


  • To make the chocolate whipped cream, pour the cream into a stand mixer (can also use a hand mixer and a large bowl) and beat on high for one minute. Stop mixer and add the cocoa powder, sugar and vanilla. Turn mixer on high and beat until stiff peaks form.
  • To assemble trifle: layer the chocolate cake, hot fudge sauce (heated until a drizzling consistency) whipped cream, pudding and heath bits in a trifle dish or large bowl. Continue to layer until all ingredients have been used.
  • Can be served immediately or refrigerated.
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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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