Makes 5-6 cups
1 cup whole milk
3/4 cup granulated sugar
pinch of salt
2 cups heavy cream
1 table spoon pure vanilla extract
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
https://www.cuisinart.com/recipes/desserts/simple-vanilla-ice-cream---5-cups-10-servings/
Makes 5-6 cups
12 Tablespoons butter 1 ½ sticks melted and cooled until warm
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
2 cups + 2 Tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
Heat oven to 325 degrees F.
Add butter to a microwave safe bowl and microwave for about 45 seconds, or until most of it has melted. Allow it to cool for a few minutes.
Add melted butter, granulated sugar and brown sugar to a medium bowl and beat with an electric mixer until well blended.
Add the egg, egg yolk, and vanilla and mix until combined.
Stir in the flour, baking soda, and salt, just until combined. Gently stir in the chocolate chips.
Press the cookie dough into a 10’’ or 12’’ cast iron skillet (or a regular, oven-safe skillet would work).
Bake for 28-35 minutes or until it looks just barely golden. Don’t over-bake it, especially since it will continue to cook in the hot skillet when you take it out of the oven.
Allow to cool in the skillet for at least 20-30 minutes before cutting.
Slice cookie into pieces and serve warm with a scoop of vanilla ice cream, if desired.
Make ahead Instructions: The cookie dough can be made ahead and stored in the refrigerator for 1-2 days or frozen for 2-3 months.
Freezing Instructions: Allow the skillet cookie to cool completely and slice into wedges. Store wedges in air-tight freezer container for 2-3 months.
Mini skillet cookie: Use a smaller, oven-safe pan or ramekins to make mini skillet cookies. Reduce the bake time.
https://tastesbetterfromscratch.com/chocolate-chip-skillet-cookie/
18 1/4 oz Pkg chocolate cake mix
4 oz instant chocolate pudding
3/4 cup oil
1/8 cup water
1/4 cup vadka
3/8 c Bailey's Irish Cream
powdered sugar (for glaze)
Combine cake mix, pudding mix, oil, water, vodka, liqueur, and eggs in bowl.
Beat until smooth
Pour into greased and floured 10 undt pan.
Bake at 350 F for 40 to 50 minutes or until done.
Remove from pan and cool completely.
Mix a glaze of Bailey's and powdered sugar to a thick consistency and drizzle.
Makes 6 soft pretzels.
1 cup milk
2 Tbsp white sugar
2 tsp instant dry yeast
2 Tbsp butter, softened
2 1/4 cups all-purpose (plain) flour plus more for kneading
1/2 tsp salt
1 cup water
1 1/2 Tbsp baking soda
2 Tbsp butter, melted
1 Tbsp pretzel salt or coarse grind salt
Heat milk to 100-110*F and pour into a large bowl. Add in sugar and sprinkle yeast on top. Let 'proof' for 10 minutes. Add in salt, softened butter and half the flour. Stir to make a batter. It does not need to be smooth, lumps are fine. Add in remaining flour and mix. Once it starts to come together, knead in the bowl for a minute or two to get everything into the ball of dough. Dust a working surface with flour and turn down out and knead an additional 2-3 minutes. Don't add too much flour to your bench. The dough will be and is supposed to be soft. Put dough into an oiled bowl, cover and let rise in a warm place for 1 hour or until doubled.
Meanwhile, heat water to a near boil, add to a small bowl and whisk in baking soda to dissolve. Set aside.
Once dough has doubled in size, turn out onto a work surface and cut into 6 equal pieces. Roll each into a 30" long rope. Shape into the classic pretzel shape and submerge into the baking soda solution for 10-15 seconds. Transfer to a greased or silicone baking mat lined cookie sheet. Sprinkle with pretzel salt and finish remaining dough.
Bake in a preheated 450*F oven for 9-11 minutes until golden brown. Remove from oven and brush with remaining melted butter. Serve immediately or store in an airtight container for later.
8 Servings
½ cup butter, melted
1¾ cups almond flour
1 cup powdered erythritol
3 medium lemons
3 large eggs
1. Mix butter, 1 cup almond flour, ¼ cup erythritol and a pinch of salt. Press evenly into an 8x8" parchment paper-lined baking dish. Bake for 20 minutes at 350°F. Then, let cool for 10 minutes.
2. Into a bowl, zest one of the lemons, then juice all 3 lemons, add the eggs, ¾ cup erythritol, ¾ cup almond flour & pinch of salt. Combine to make filling.
3. Pour the filling onto the crust & bake for 25 minutes.
4. Serve with lemon slices and a sprinkle of erythritol