With a name like Butter, it’s gotta be good. The eclairs are what made them famous, so naturally. And the cupcakes were the hugest I’ve ever seen.
life as an aspiring amateur
Do you ever wonder why I rarely put serving sizes in my blog recipes? I must not really believe in them–have as big a slice as you want. Also, it is because things like this skillet cookie happen to me. I eat 1/4 of the ingredients while making it, and then eat 1/3 of the finished product over the next two days, and by the end, I can’t tell how many people this should have served. I only know that it served one, but it probably should have served more.
I cannot stress how dangerously good this cookie was.
I literally could not be trusted with this thing in the house.
And I even make a lot of cookie dough, so I know this one was over the top.
The dark chocolate chips balanced the sweetness of the cookie nicely, but the really serious bit of this cookie was the peanut butter swirl. The swirls of peanutbuttery caramel goodness throughout are gratifyingly thick and not over-sweet, making it easy to indulge in slice after glorious slice.
And then I served it warm to my work friends with ice cream, hot fudge and whipped cream. I’m sure you understand. And then I fretted over getting the stuff away from me. I’m sure you understand.
In an effort to rid myself of the swirls, I hastily shoved off the rest of it on my Bible study.
Dark Chocolate Peanut Butter Swirl Skillet Cookie
Adapted from Savor Home
1/2 cup (1 stick/8 tablespoons) unsalted butter, melted
3/4 cup light brown sugar, packed
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups old-fashioned oats (regular, not quick cooking)
1 14 oz can sweetened condensed milk
1/2 cup creamy peanut butter
1 cup dark chocolate chips
Preheat oven to 350 degrees. Spray a 9-inch cast-iron skillet with cooking spray or brush it with melted butter. Set aside.
Add the melted butter, egg, sugar and vanilla to a large bowl and whisk for about 1 minute or until the batter is fluffed. Add the flour, salt and baking soda and stir with a spatula until just incorporated. Add the oats and stir until combined.
Press a little less than 3/4 of the batter into the skillet, pressing slightly up the sides. Reserve the remaining batter and set the skillet aside.
In a small bowl, whisk the sweetened condensed milk and peanut butter together until smooth. Pour the mixture over the dough in the skillet. Sprinkle the chocolate chips evenly over the top of the condensed milk mixture. Drop tablespoon-sized chunks of the reserved dough evenly over the chocolate chips in the skillet.
Bake for about 20 minutes or until the edges of the cookie are slightly crisp. The center of the cookie will be very gooey, but it will set as cools in the skillet. Serve warm with ice cream or let cool and slice into bars.
I had it in my mind for a good three months to make jammy dodgers at Christmastime. Jammy dodgers are the British version of Linzer cookies…which are an Americanized version of German cookies? I don’t know. Europe.
And, like the Christmas Yule Log that I wanted to make and then everyone made a Yule Log, I found this recipe posted. For some reason, every time I’ve wanted to try something cool this year, it’s like every other food blogger in the world wants to do the same and posts their recipe before I can. It’s ok, I’m not trying to be super original or anything, it’s just funny how food trends come and go, and I’m swept along with the tide like everyone else. The Christmastide, as it were.
This recipe felt wholesome and European. It’s a little long, but if you want to feel wholesome and European today, it’s worth the lattice puzzling. It includes bread crumbs and ground walnuts and raspberry jam, a welcome reprieve from all the buttercreams and peanut butter you can find in the archives. I mean, nothing against PB, but you know, girl deserves some different nut butters now and again, amirite?
False lattice-ing. You know how I hate making pies.
Base and lattice
2 1/4 cups (1/2 pound or 225 grams) shelled walnuts
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon table salt
1 stick + 2 tablespoons (5 ounces or 240 grams) cold, unsalted butter, cut into chunks
scant 1 cup (165 grams) granulated sugar
1 egg plus 1/2 egg yolk
Finely grated zest of 1/2 a lemon
1/4 cup (about 20 to 25 grams) fine, dry breadcrumbs
2 cups (about 575 grams) seedless raspberry jam
1 egg yolk
1 teaspoon water
1/2 cup slivered almonds (optional)
Make base: Heat oven to 400 degrees F. Butter a 9-inch round layer cake pans or cast-iron skillet.
In a food processor, process the walnuts and 1/4 cup of the flour (reserve remaining 1 1/4 cups for next step) for 15 seconds, or until the nuts are finely ground but have not formed a paste.
Place remaining 1 1/4 cups flour, cinnamon, cloves and salt in a large, wide-ish mixing bowl. With a pastry blender, work the butter into the dry mixture until it forms coarse crumbs. Stir in the sugar and walnut-flour mixture. In a small dish, beat the whole egg, yolk, and lemon rind utnil combined, and stir into crumb mixture, kneading with your hands at the end until a cohesive mass forms.
Divide dough into halves. Place one portion into the bottom of the pan, and press evenly and firmly over the bottom and then about 1 1/4 to 1 1/2 inches up the sides with your fingers.
Bake the shell for 15 minutes, or until it barely begins to color at the edges.
While the shell bakes, roll the remaining piece of dough between two pieces of waxed paper, until 1/4- to 3/8-inch in thickness one inch bigger than your pan size. Transfer to the freezer until the dough is well-chilled, about 20 minutes. Remove the shell from oven and let cool slightly; reduce oven temperature to 350 degrees.
To make the fine breadcrumbs, I toasted some bread and then pulsed it in a food processor until it was really fine. You’ll need about double the amount of coarse breadcrumbs to yield enough of the fine bread crumbs when pulsed.
Sprinkle 2 tablespoons finely ground breadcrumbs over each par-baked shell. Stir the jam until soft, then spread 1 cup over the shell. Cut the remaining dough into 1/2- to 3/4-inch wide strips. Place strips over the jam, aranging them 1/2- to 3/4-inch apart, criss-crossing them on an angle to make a lattice top with diamond-shaped openings. Use any leftover pieces to fill in gaps between the lattice-strips and tall sides of shells.
Mix egg yolk and water. Brush it all over lattice top and border. Sprinkle with almonds, if using. Bake torte for 45 to 60 minutes, until the crust and almonds on top are well-browned.
Remove from oven and place on a rack. Once fully cool, you can decorate the tortes with powdered sugar before serving in wedges or squares. For best flavor, let stand overnight covered with foil.
My guess is that you don’t eat mint, chocolate and peanut butter in combination very often. Mint and chocolate (York Peppermint Patties) or chocolate and peanut butter (Reese’s amen), but not all three in combination. And neither had I, until I tried these unexpected delights, a chewier/better version of these monster cookies. It is so odd, but the Andes mints really do add something that makes these just irresistible. And I really liked the texture that the old-fashioned oats lend to the finished product.
The ingredients and method couldn’t be simpler. I had this recipe sitting in my email for literal years, but I really should have gotten it out of the way much sooner. And by “gotten it out of the way,” I mean “tried it so that I could solidify its place in my archive of trusty favorites.”
Portable and pleasing, these are. Enjoy in plenty.
Andes Monster Cookies
Inspired by this recipe. From Katrina.
1 1/2 eggs
1/2 cup + 2 tablespoons brown sugar
1/2 cup white sugar
1 teaspoon baking soda
1/2 teaspoon white corn syrup
1 teaspoon vanilla
6 ounces peanut butter
2 ounces (4 tablespoons) butter
2 ¼ cups old fashioned oatmeal
4 ounces total Andes mints bits and chocolate chips
Cream the butter and sugars together in the bowl of a stand mixer fitted with a paddle attachment for a minute or two, then add in the peanut butter, creaming until combined. Scrape down the bowl and add the eggs, beating until well mixed. Mix in the baking soda, corn syrup and vanilla. Reduce mixer speed to low, stir in the oatmeal, then stir in the chocolate.
Drop by spoonfuls onto a parchment-lined cookie sheet, allowing room to spread. Press down slightly with the back of a spoon. Bake at 350F for 9-11 minutes. Don’t overbake.
This cake should be straight out of ‘Gone with the Wind.’ I only say that because it’s the only classic Southern book I can think of right now, and doesn’t the plate and pecans just make you think of a Southern belle Paula Deen caramel cake tea party? It does me.
This is my third breakfast-inspired cake for my cousin’s shower. You can salivate over the gluten-free Nutella mousse cake and blueberry muffin cake I did if you want. I won’t right now, because I’m typing right now, and who has time to clean off their keyboard?, but you just feel free to click those there links.
The idea was that it would be like a stack of orange pecan french toast drizzled with maple syrup. The sponge itself uses maple syrup as the sweetener. I really should have found a better recipe–the mixing technique was odd, and I don’t think the butter and syrup were well-incorporated, which caused problems. I thought it was a bit dry and not fluffy at all, but some people at the shower said it was their fav, so I don’t know. To each his own, or her own, as it were. Do guys ever go to baby showers? Maybe not.
Also, I had no zester or grater when I was making this, so I was pitifully trying to peel an orange with a dull knife and then lazily trying to slice it into tiny bits. It was a fail, and the orange really didn’t come through. The idea was solid, though, and I have hopes that if I try this again, I could do it much better.
Smooth like butta. Oh wait, it is butter. Buttercream, that is. Delectable. I feel like the decor job saved this cake from my ultimate disapproval.
Orange Maple Syrup Cake with Vanilla Swiss Meringue Buttercream
Cake adapted from Epicurious. This will make two 8-inch layers.
You can find the frosting recipe at smitten kitchen. Add maple flavoring in place of vanilla flavoring.
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup + 2 tablespoons (10 tablespoons) unsalted butter, room temperature
finely -grated zest of one orange
2 cups pure maple syrup
3 large egg yolks
1 large egg
1 1/4 cups milk
Preheat the oven to 325°F. Spray two 8-inch-diameter cake pans with 2-inch-high sides with non-stick spray. Line bottom of pans with parchment paper, and spray the parchment. Dust the pans with flour and tap out excess.
Combine the flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the maple syrup and beat until smooth, about 3 minutes. Add the egg yolks and egg, one at a time, beating until well blended after each addition. Beat in the flour mixture in three additions, alternating with the milk in two additions. Divide the batter equally between the two prepared pans. Smooth the tops.
Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool the cakes in pans on a wire rack for 20 minutes. Run a knife around the sides of cakes and invert cakes onto a wire rack. Remove parchment, and let cool completely. Frost as desired.
I waited months to take my coolio sister to the Mayday Cafe which is her namesake. I discovered it on a wonderful exploration day and then joyfully bided my time until I could take her there. The small things.
I split a 7-layer bar with her for breakfast and then felt sick for hours. I will never make 7-layer bars after this. They are over-sweet, and I have no use for their sickly, cloying consistency, even if I am from the Midwest and occasionally attend potlucks. The end.