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

Ingredients

  • 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

Instructions

  • 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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    Pumpkin Spice Churro Bites and Caramel Sauce

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    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 🙂

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    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!!!!!!!!!!!

    dscn6898

    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.

    dscn6901

    Pumpkin Spice Churro Bites and Caramel Sauce

    Ingredients

    • 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

    Instructions

  • 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.
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    Recipe adapted from OMGChocolateDesserts

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    Funfetti Cake Batter Milk Shake

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    I am wanting to know how my fellow parents feel about kids and “activities.” M is only 6 and just finishing Kindergarten, but I am starting to feel the pressure to get her more involved in activities. The problem lies in the fact that I don’t want to be involved in activities. Sports bore me, and the idea of attending multiple practices a week makes me cringe. No, I am not one of those parents who finds it adorable to watch a bunch of kids roll around on a T-Ball field while their coach tries to heard them like a bunch of cats. Sorry soccer moms, but I would really rather not.

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    We will stick with 4-H, thank you very much! M decided she wanted to take a candy making class- I knew she was my daughter!

    Call me a lazy mom, but sometimes I love an easy dessert just as much as I love not standing out in the pouring rain watching a soccer match on my Saturday morning.

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    3 ingredients, and the addition of sprinkles around the rim of the glass if you like, and you have a delicious, no effort dessert everyone will love!

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    Funfetti Cake Batter Milk Shake

    Ingredients

    • 2 cups vanilla ice cream
    • 1 cup milk
    • 1/2 cup vanilla or funfetti dry cake mix
    • Sprinkles (optional)

    Instructions

  • Combine all ingredients in a blender except sprinkles. Blend until smooth. Fold in sprinkles if desired. Pour into cups and serve immediately, garnished with more sprinkles if desired.
  • Note: I used light corn syrup to stick sprinkles to rim of cup - just a very thin layer. I poured the sprinkles in a bowl and rolled the corn syrup coated rim in sprinkles.
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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

    Ingredients

    • 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

    Instructions

  • 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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    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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    Tropical blondies (1 of 1)

    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

    Ingredients

    • 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

    Instructions

  • 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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    http://blondegirlcravings.com/2016/05/09/tropical-white-chocolate-blondies/

    Recipe adapted from Averie Cooks

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    PB & J Dessert Pizza

    pbj dessert pizza pic monkey

    Any one who knows me well enough will tell you that I am not a very decisive person. I can never decide what I want to wear each day, what paint color I want for the kitchen, or  what I want to order off a menu. I am car shopping right now, and as you an imagine a big decision like that is about to make me lose my mind!

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    While I may not be good at making decisions in most areas of my life, one area that is always a firm “YES” is pizza, and dessert. And we all know you can never go wrong with PB & J!

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    I loved my Vanilla Crumb Dessert Pizza so much that I decided to create another version, this time with sweet jam and a peanut butter crumb topping. That topping is to die for, I could pick those crumbs off all day!

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    pbj dessert pizza (1 of 1)

    I used my favorite Quick and Easy Dough recipe, but feel free to use store-bought dough to speed the process up even more. I used strawberry jam this time, but think grape or even apricot would be delicious!

    PB & J Dessert Pizza

    Ingredients

    • 1 recipe Easy Pizza Dough
      Peanut Butter Steusel
    • 1/2 cup brown sugar
    • 1 T sugar
    • 1/4 teaspoon cinnamon
    • 1 cup flour
    • 1/4 cup + 2 T peanut butter
    • 2 T softened butter
    • 3/4 cup jam
    • additional peanut butter and glaze, optional
      Glaze
    • 1/4 cup jam, melted
    • 1/2 cup powdered sugar
    • 1 T heavy cream or milk

    Instructions

  • Prepare pizza crust.
  • Preheat oven to 350 degrees. To make crumb topping, in a bowl combine the flour, brown sugar, sugar, peanut butter, butter and cinnamon together with a fork until crumbly, set aside.
  • On a floured surface, roll dough into 12 inch circle. Place on pizza pan. Spread jam, leaving a 1/2 inch border around the edge. Sprinkle crumb mixture over crust, pressing slightly to make it stick. Cook pizza or 20 minutes or until crust is lightly golden.
  • Optional: Melt additional peanut butter and drizzle on pizza. To make glaze, melt jam in a small bowl. Mix in powdered sugar until smooth, adding milk or cream until it is the desired consistency. Drizzle on pizza.
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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

    Ingredients

    • 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
      Frosting
    • 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

    Instructions

  • 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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    Confetti Mug Cake

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    Being a food blogger, I am sure you can imagine the amount of goodies that are in my kitchen. Not all of the recipes that I create make the blog either, some are experiments that don’t end up quite at my standard.

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    To keep myself from eating it all and for it not to go to waste I usually try a little bit of whatever the goodie is and then give the rest away or bring in to my coworkers. There are some days where I kick myself for giving all those treats away though and I NEED something for dessert.

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    That is where mug cakes come in. They are the perfect single serving treat that don’t leave me with a whole cake to eat and only take minutes to make. This one tastes just like a yellow cake from a box. I love topping it with whipped cream but ice cream or even plain are great too!

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    Confetti Mug Cake

    Ingredients

    • 2 tablespoons butter
    • 1/4 cup all-purpose flour
    • 1 egg yolk
    • 2 tablespoons sugar
    • 1 tablespoon milk
    • 1 teaspoon vanilla
    • 1/2 teaspoon baking powder
    • 1 teaspoon decorator sprinkles
    • whipped cream, optional

    Instructions

  • Place butter into large coffee mug; microwave 30-45 seconds or until melted. Add all remaining cake ingredients except sprinkles; mix well with fork. Stir in sprinkles.
  • Microwave 60-90 seconds or until cake pulls away from sides and top is dry. (Do not overcook.) Cool slightly. Top with whipped cream, if desired.
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    Almond Joy No-Churn Ice Cream

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    Most of the time when I go grocery shopping I am a bargain hunter. Other than ketchup, most items that are not name brand are okay with me. Ice cream is an exception to that rule though. I hate spending close to $7 for a gallon of ice cream in my small town, but the store brands are really terrible. You should never be able to count how many cookie dough pieces are in the carton!

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    That being said, if I am going to make homemade ice cream I am going to do it right. Lots of texture, and tons of mix-ins.

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    I am not shy when it comes to the almonds, toasted coconut and fudge pieces in this no-churn ice cream. It comes together quickly and tastes a million times better than anything you would but in the store. The fudge pieces stay nice and soft and chewy, and the almonds add the perfect amount of crunch.

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    Almond Joy No-Churn Ice Cream

    Ingredients

    • 2 cups cold heavy whipping cream
    • 1 14oz can sweetened condensed milk
    • 2 teaspoons vanilla extract
    • 5 ounces semisweet chocolate, finely chopped
    • 2 tablespoons corn syrup
    • 1 tablespoon heavy cream
    • 1/2 cup toasted sweetened shredded coconut
    • 1/2 cup sliced or chopped salted almonds (I used a combo of both)

    Instructions

  • To make ice cream: Use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, careful not to over whip. The cream will be done when you pull the beaters out and it stands at attention. Gently fold in the sweetened condensed milk and vanilla with a spatula, slowly incorporating so it stays light and aerated. Transfer the mixture to an insulated tub or paper container. Add in fudge pieces, coconut and almonds. Freeze for 4-6 hours.
  • To make fudge pieces: In a small saucepan set over low heat or a double boiler, melt chocolate, corn syrup, and cream until chocolate is melted and mixture forms a smooth paste. You can also do this in the microwave, heating the ingredients on half-power inn 15 second intervals, stirring in between.
  • Pour chocolate mixture out onto a sheet pan lined with parchment paper or aluminum foil and spread into an even 1/4-inch thick layer. Cover with a layer of plastic wrap, pressing onto surface of chocolate, and chill until firm. While ice cream is churning, remove plastic wrap from chocolate sheet and turn onto a cutting board. Cut into 1/2-inch squares. Return pieces to sheet pan and freeze until ready to use.
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    Fudge Chunk Recipe Source: Love and Olive Oil

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    PB & J Ice Cream Sandwiches

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    Macaroni and cheese, tomato soup and grilled cheese, pretzels and beer. All magic combos that go so well together. We all know how well peanut butter and jelly go together, it’s a loved combo no matter how old you are.

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    I choose to take it to a new level with peanut butter cookies and homemade no-churn jelly swirled ice cream!

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    The cookies are a very simple recipe and the ice cream comes together in a snap. I chose to make my sandwiches larger and got nine sandwiches from the batch, but you could make the cookies smaller if you like.

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    I split my ice cream into two bowls and swirled strawberry into one and grape into another. Any of your favorite jelly or jam flavors would work!

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    PB & J Ice Cream Sandwiches

    Yield: 9 sandwiches

    Ingredients

    • Cookies
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, at room temperature
    • 1/2 cup creamy peanut butter
    • 1/2 cup light brown sugar
    • 1/2 cup granulated sugar
    • 1 large egg
    • 1 teaspoons vanilla extract
    • Extra granulated sugar, for rolling cookies in, optional
      Jelly Ice Cream
    • 2 cups cold heavy whipping cream
    • 1 14oz can sweetened condensed milk
    • 2 teaspoons vanilla extract
    • 1 cup jelly of your choice

    Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  • Using a stand mixer, cream the butter and peanut butter together until combined. Add the sugars and beat until creamy and smooth, about 3 minutes. Add in the egg and vanilla extract. Mix until combined. With the mixer on low, slowly add in the dry ingredients. Mix until just combined.
  • Use a ice cream scoop to form cookies. Roll in granulated sugar, if desired (I just sprinkled a little on top of each cookie.) Place cookies on prepared baking sheet, about 2-inches apart.
  • Bake the cookies for 9-10 minutes or until they are golden at the edges and just set. Don't overbake. Remove pan from oven and let cookies cool on the baking sheet for 4-5 minutes. Transfer to a cooling rack and cool completely. Once cool, place cookies in freezer to harden before making sandwiches.
  • To make ice cream: Use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, careful not to over whip. The cream will be done when you pull the beaters out and the it stands at attention. Gently fold in the sweetened condensed milk and vanilla with a spatula, slowly incorporating so it stays light and aerated. Transfer the mixture to an insulated tub or paper container. Swirl in the jelly using a knife. I choose to separate my ice cream into two bowls and do 1/2 cup strawberry, 1/2 cup grape jelly. Freeze for 4-6 hours.
  • To assemble sandwiches: Place a scoop of ice cream on top of one cookie and top with a second cookie, pressing down with your palm to even the ice cream. Serve immediately, or freeze until ready to eat.
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    *this ice cream will make more than you need for the sandwiches, feel free to half the recipe

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