dessert

Double Chocolate Skillet Brownie

What’s Cooking in Gail’s Kitchen? Be Our Guest: Double Chocolate Skillet Brownie! I love gooey brownies, especially right out of the oven. Maybe it’s the butter and brown sugar that makes them so delicious. Or it might be the smidgen of peanut butter mixed with real vanilla extract. Lest we not forget the main attraction: dark chocolate and semi-sweet chocolate for that rich delectable aftertaste once your teeth sink in. Mmmm. Pass me the milk, please.

DOUBLE CHOCOLATE SKILLET BROWNIE

Ingredients:

6 tablespoons butter, room temperature

1/3 cup crunchy natural peanut butter

3/4 cup brown sugar

1 large egg

2 teaspoons vanilla

1 cup flour

2 tablespoons cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt crystals

1 1/2 cup semi-sweet chocolate chips

1/4 cup white chocolate chips (optional), for garnish

2 tablespoons walnuts, chopped (optional)

Instructions:

Preheat oven to 350°. Grease a 10″ iron skillet and set aside. In a stand mixer, combine butter, peanut butter, and brown sugar on low speed. Add egg and vanilla extract. Gradually mix in flour, cocoa, baking soda, and sea salt crystals. Fold in chocolate chips. Transfer batter to iron skillet. Spread evenly. Sprinkle with white chocolate chips and chopped walnuts. Bake until set in center and pulling away from sides, 20-24 minutes. Let cool 10 minutes. Cut into pie-shaped wedges. Serve warm.

No-Churn Coffee Ice Cream

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: No-Churn Coffee Ice Cream! Years ago my best friend was a specialty brand of Turkish coffee ice cream. I was working two jobs, averaging mostly 70-hour work weeks, seven days nonstop to support myself, and help my kids through college. I also admit I was hiding out from “Life”. Many evenings I’d come home, crash on the sofa, and open a pint of the creamiest concoction laced with butterscotch topping I’d ever tasted. It was bliss. Since then, the company stopped making it in favor of more popular flavors like banana chocolate chunk and coconut almond chip. Seriously? Oh well, that left me with no recourse but to make it myself. Between you and me…I think I knocked it out of the park!*

NO-CHURN COFFEE ICE CREAM

Ingredients:

2 1/2 tablespoons espresso instant coffee

2 tablespoons warm water

2 cups heavy cream

14 ounces sweetened condensed milk

1 teaspoon vanilla extract

1/3 cup dark chocolate covered espresso beans, chopped

Butterscotch Ice Cream Topping

Instructions:

In a small bowl, dissolve instant coffee in warm water. Stir well. Set aside. Using a stand mixer, beat the heavy cream, sweetened condensed milk, and vanilla extract on High speed for 4 minutes until smooth and thick. Reduce speed to Low. Add the prepared coffee; continue until blended. Fold in chopped espresso beans. Spoon ice cream into a loaf pan. Cover tightly and freeze overnight. Scoop into bowls and sprinkle with espresso before serving. Drizzle with butterscotch topping, to taste.

*The secret to my success was chilling the utensils overnight in the freezer and making sure all the ingredients were refrigerator cold.

Lemon Berry Cheesecake

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Lemon Berry Cheesecake! There’s something about lemon that makes your head spin, especially on a hot summer day. It might be the refreshing burst of citrus that seems to hydrate the senses. Or it could be the charm of living in the South that makes it incredibly desirable. Perhaps you’re just a sweet-tart kinda soul. Whatever the reason, add a little berry to the mix and it feels like a party. Because time may be a factor, I began with a prepared cake mix. The rest is pure magic.

LEMON BERRY CHEESECAKE

Ingredients:

16-ounce box of yellow cake mix

1/2 cup butter, melted

3 eggs

1/2 cup strawberry preserves

1 pound powdered sugar

8 ounce block Neufchâtel cheese, softened

1/2 teaspoon lemon extract

Sliced strawberries, garnish

Instructions:

Preheat oven to 325°. Combine cake mix, melted butter, and one egg. Press crust into the bottom of a greased and floured 10” deep dish pie plate. Spread a thin layer of strawberry preserves over crust. Mix powdered sugar, 2 eggs, Neufchâtel cheese and lemon extract until smooth. No lumps should remain. Slowly pour cream cheese mixture over the layer of strawberry preserves. Bake 50-60 minutes. Cool and cut into wedges. Garnish with fresh strawberry slices. Refrigerate until ready to serve.

Killer Skillet S’Mores

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Killer Skillet S’Mores! You were probably wondering if I’d ever get around to satisfying your sweet tooth. Look no further than your favorite fire pit companion: sticky chocolaty marshmallow s’mores. Bring out the inner child who remembers camping trips with family members when you’d circled a crackling fire, balancing a roasting stick on your knee. Not too close to the flames or you’d end up with a charred gooey mess. Then again, those marshmallows were ones you got to gobble down before skewering another one. Fast-forward to the Present where you can recreate that same incredible taste in an iron skillet.

KILLER SKILLET S’MORES

Ingredients:

3/4 cup butter, melted

1/2 cup sugar

3/4 cup brown sugar

1 egg, plus 1 egg yolk

2 1/2 teaspoons vanilla extract

1 3/4 cup flour

1/4 cup graham cracker crumbs

1 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

3/4 cup chocolate chips, divided

1 cup mini marshmallows

1 graham cracker, broken into chunks

1 milk chocolate bar, broken into pieces

8 large marshmallows, cut in half

Instructions:

Preheat oven to 375°. Combine melted butter, sugar, brown sugar, egg, egg yolk, and vanilla extract. Beat mixture for 30 seconds. Let rest 30 seconds. Repeat 3 times. In another bowl, whisk together flour, graham cracker crumbs, salt, baking soda, and cinnamon. Slowly add the butter mixture. Fold in 1/2 cup of chocolate chips and 1/2 cup of mini marshmallows. Press mixture into the bottom of a 10” iron skillet. Top with remaining chocolate chips, mini marshmallows, graham cracker chunks, and chocolate bar pieces. Bake 18-20 minutes. Remove hot skillet and carefully arrange the large marshmallows around the edge of the cookie. Return pan to the oven and continue baking until the marshmallows turn golden brown. Remove from oven and allow cookie to cool 15 minutes before serving.

Fab Foodstuff

In a world of instant gratification, it may be tough to come up with new ideas for meals in a flash, let alone prepare them at home before someone in the house hits “pizza” on the speed dial. Truth is, there’s a world of fabulous options available. Let me help you, since I think about meal-planning practically all the time. If you open your mind to flavorful combinations, I promise you won’t be disappointed. Time flies on this journey of the palate. Thanks very much to all my followers on the website http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. Follow me on Facebook at Gail Dorna, on Instagram @gail_dorna and Twitter @ Snapshotsincursive. What’s cooking in Gail’s Kitchen? It’s as simple as A-B-C. One of my passions is being at home in my own country kitchen. No matter how much we travel, I relish the thought of returning there to create something delicious. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: FAB FOODSTUFF!”

Upscale Chocolate Peanut Butter Mousse

What’s Cooking in Gail’s Kitchen? Eat More: Upscale Chocolate Peanut Butter Mousse! Americans have this uncanny obsession with chocolate and peanut butter. Some even crave it often. It may be the creamy sweetness of cocoa blended with the saltiness of roasted peanuts. Who knows? Whatever the reason, the allure is undeniable. Throw in vanilla pudding and whipped cream showcased in a parfait glass for eye appeal. It all adds up to an easy, upscale dessert that makes an everyday experience extraordinary. I find small juice glasses an appealing portion-control guide.

UPSCALE CHOCOLATE PEANUT BUTTER MOUSSE

Ingredients:

16-20 Miniature Reese’s Peanut Butter Cups, wrappers removed and candy chopped

1/3 cup peanuts

1/2 cup chocolate fudge sauce

1 3.4-ounce package Vanilla Instant Pudding and Pie Filling Mix

1 3/4 cups light cream

1/4 cup creamy peanut butter

1/2 cup whipped topping

1 tablespoon mini chocolate chips

Instructions:

Choose 4-6 glasses or cups, depending on portion preferred. Divide peanuts equally between glasses. Layer with 1-2 dollops of chocolate fudge sauce. Set aside. In a chilled bowl, empty contents of pudding mix. Gradually add 1/2 cup light cream, beating on low speed with a hand mixer. Mix until well blended. Add peanut butter and beat until creamy. Gradually add remaining 1 1/4 cups of light cream. Beat on low, increasing speed as it incorporates. Continue beating for 3 minutes. Pudding will thicken. Gently fold in whipped topping to create air bubbles. Next, fold in chopped candy, reserving a few pieces to use as garnish. Spoon pudding into glasses, layering over fudge sauce. Garnish with candy chunks and mini chocolate chips. Cover with plastic wrap. Refrigerate until ready to serve.

Rum Raisin Cookies

What’s Cooking in Gail’s Kitchen? Eat More: Rum Raisin Cookies! Before you turn the page, let me clarify…you can choose to omit the rum in this recipe and substitute with water and opt for rum extract instead. Either way, if you’re a raisin-lover, this version puts the “plump” in raisin to make them moist and chewy. In the time it takes to preheat the oven and assemble the remaining ingredients, the raisins are ready to use. Trust me, everyone will thank you!

RUM RAISIN COOKIES

Ingredients:

2 cups raisins

1 cup dark rum

3 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup butter, softened

1 3/4 cup sugar

2 eggs, slightly beaten

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup almonds, chopped

Instructions:

Preheat oven to 350°. In a medium saucepan, combine raisins and rum. Bring to a boil; boil for 3 minutes. Reduce heat and simmer uncovered for 15-20 minutes until the liquid is absorbed and the alcohol has evaporated. Set aside; do not drain. In a medium bowl, combine flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Set aside. Cream butter. Gradually add sugar, mixing until creamy. Add the slightly beaten eggs, vanilla extract, and almond extract. Gradually add the flour mixture, stopping occasionally to scrape the sides of the bowl. Mix thoroughly before folding in the raisins and chopped almonds. Drop with a tablespoon 2″ apart on greased cookie sheets. Bake 12-13 minutes. Cool on wired rack.

Oatmeal Chocolate Chip Skillet Cookie

What’s Cooking in Gail’s Kitchen? Eat More: Oatmeal Chocolate Chip Skillet Cookie! In a world of “super-size” portions, this one is really worth defending, especially on hot, summer days. The oven is on for less than half an hour with results that leave your home smelling like a bakery. Sometimes you just don’t have time to make several batches of cookies. By baking all the dough in an iron skillet, the end result will still yield enough for a crowd. Cut the giant cookie into pie-size portions with a scoop of ice cream on top or divide it into squares for finger-food munching.

OATMEAL CHOCOLATE CHIP SKILLET COOKIE

Ingredients:

1 cup brown sugar

1/2 cup butter, softened

1 egg, room temperature

1 teaspoon vanilla

1 cup flour

1/8 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1 cup oatmeal

3/4 cup semi-sweet chocolate chips

1/4 cup peanut butter chips

Topping:

1/4 cup chocolate and peanut butter chips, mixed

1/8 teaspoon sea salt crystals

Instructions:

Preheat oven to 375°. Grease a 10″ iron skillet. In a mixing bowl, beat butter and brown sugar until fluffy. Add egg and vanilla. Continue beating until creamy. In another bowl combine flour, salt, baking soda, and cinnamon. Whisk until blended. Slowly add dry mixture to wet ingredients until flour is incorporated. Add oatmeal to dough. Blend well. Fold in chocolate and peanut butter chips. Spread cookie dough into the greased skillet. Top with mixed blend of chocolate and peanut butter chips. Sprinkle with sea salt crystals. Bake for 25 minutes or until golden brown on top. Serve warm with a scoop of vanilla bean ice cream.

Eagle Brand Chocolate Fudge Sauce

What’s Cooking in Gail’s Kitchen? Eat More: Eagle Brand Chocolate Fudge Sauce! Have you had your chocolate “fix” today? This homemade sauce can be served over ice cream, banana splits, fresh fruit, pound cake, or even drizzled into your morning coffee. The secret ingredient, Eagle Brand Sweetened Condensed Milk, is really no secret. It has been around since 1856. Truth. It was originally invented as a safe and wholesome milk product for the military. The fact that it provided nourishment for infants and children was a bonus. Besides, when Elsie the Cow became the spokes-cow at the New York World’s Fair in 1939, its popularity spread all over the globe. Every kitchen pantry should keep a can or two on the shelf.

EAGLE BRAND CHOCOLATE FUDGE SAUCE

Ingredients:

1 14-ounce can Eagle Brand Sweetened Condensed Milk

1 cup semi-sweet chocolate morsels

2 tablespoons butter

2 tablespoons water

1 teaspoon almond extract (optional)

1 teaspoon vanilla extract

Instructions:

In a 2-quart glass measuring cup, combine sweetened condensed milk, chocolate morsels, butter, and water. Microwave on High power for a total of 3 minutes, stirring at one-minute increments. Add almond extract and vanilla extract. Microwave 30 seconds longer. Stir until smooth. Serve warm. Pour extra sauce into a jar; cover, and refrigerate.