Braided Bread

For some reason, when I saw this month's Daring Baker's challenge, I was a bit nervous. I think that the thought of braiding the bread was the concern.  In the end, it ended up being simple...and fun!  May’s Daring Bakers’ Challenge was pretty twisted – Ruth from The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads.

 D is loving these challenges recently since we've had so much bread.  This month he has been on an away rotation, she we haven't gotten to see much of each other; but as I mentioned in my last post, I was able to work my schedule so that I got to go visit him and his family.  I baked the challah a few days before I went and took a loaf with me.

  By the time I left, there was just a very little left.  I think everyone liked it.  The texture of the challah reminded me of a croissant on the outside - very flaky - but was nice and soft of the inside.

 One morning, I made French Toast for our breakfast.  This is the perfect bread for French toast as the dry outside just soaks up the custard.  Mmmm...I highly recommend trying it if you have any challah...or decide to make some.  Thanks for a great challenge.

Ruth's "Go-To" Whole Wheat Challah
(adapted from D’s Whole Wheat Challah)


Ingredients
2 (.25 oz.) packages (4½ teaspoons) (22½ ml) (15 gm) (½ oz) dry yeast
1 cup warm water
½ cup brown sugar, firmly packed
½ cup (one stick) margarine or unsalted butter – room temperature
2 tsp. salt
3 large eggs
1 1/2cups whole wheat flour
2 1/2 cups all-purpose flour
½ cup rolled oats (Old Fashioned work just fine!)
Additional flour for kneading (½ to 1 cup)
1 egg beaten with 1 tsp. water for glaze

In the bowl of your stand mixer, dissolve yeast in warm water. Allow to stand about 5 minutes until creamy/foamy.With paddle attachment beat 3 eggs, sugar, margarine (or butter), whole wheat flour, all purpose flour and oats into the yeast mixture. Combine eggs and margarine/butter with yeast mixture until well mixed. Add flours and oats and mix until it becomes difficult to mix.

 Once combined, switch to the dough hook and knead for 5 to 10 minutes until smooth and elastic, adding flour as/if needed. If kneading by hand, this should take about 10-12 minutes. Form dough into a round, compact ball. Turn in oiled bowl, cover with a kitchen/tea towel. Let rise in warm area (I put it in the oven with the light on) until doubled, approx. 2 hours.

 Once dough has doubled, punch down. Recover with towel, allow to rise again for an hour, but even 30 minutes will be fine if you’re in a hurry. Punch the dough down again, divide in two.

 Shape each half as desired (3, 4 or 6 strand braid, rolls, etc.). Place shaped loaves onto parchment covered baking trays. Cover with the towel and allow to rise another hour.

 Preheat oven to 350 degrees. Brush loaves with egg wash. (Sprinkle with vanilla sugar/sesame seeds/poppy seeds/other topping here if desired)  Bake 30 to 40 min. until the loaf sounds hollow when tapped on the bottom. Transfer loaves to a wire rack to cool before serving.

Brownie Trifle

This past weekend I went to AL to visit D and his family.  When he came to see my phiarents in February, Mama made a brownie trifle that he loved.  He told him mom that I was making it Saturday!  Okay, sure, I'll make it!  :-) 

It is really an easy dessert to put together and chocolate lovers will enjoy it.  I'm NOT a chocolate loves and apparently neither is D's mom (I'm not alone! Phew!) but we both enjoyed this one.  I made it a little less "guilty" by using sugar free pudding and lite cool whip...though D tried to get me to use Dream Whip!  ;-)  You could even use the healthy recipe on the brownie box if you want.  This is perfect for an easy, eye-catching dessert.  Hmmm, try it out for Memorial Day!?  Sounds like a plan to me. 

Brownie Trifle
1 box family size brownies (I use fudge style) - prepared according to the box
1 box chocolate pudding, prepared (I actually made two boxes just in case but one would work - didn't use it all)
1 small (8oz) cool whip
chopped toffee (I use the Heshey's Bits 'O Brickle, you could just chop up Heath bars) - about 1/2-2/3 cup

Prepare pudding as instructed and chill.  Make brownies per box instructions and allow to cool.  In a trifle bowl, place about 1/3 of brownies in small chunks.  I just remove the brownies from the pan using a fork, which chunks them with no effort! Place 1/2 pudding on top of brownie.  Top this with about 1/2 the cool whip.  Sprinkle with toffee pieces.  Repeat layers with remaining brownie, pudding, and cool whip.  Top with desired amount of toffee...I like a lot!  Enjoy now or chill and enjoy layer!

Easy Salsa Chicken

When I go to D's to make dinner (or he comes here - a little less frequent) we usually look for something quick to made since our schedules don't allow us to start making dinner prior to about 6 or a little after.  The other night, D came here and we had decided to make chicken.  He bought tenders, which turned out great!  He told me he wanted something "spicy."  Basically, I took the tenders and seasoned them with Tony's Chachare's original seasoning.  I browned one side (3-5 minutes) then turned the chicken over.  Once the other side was browned, I poured some salsa on top and then placed half a piece of Sargento's swiss thins on each piece.  I was afraid that it would be dry but it actually turned out perfectly.  I served it with mashed cauliflower (which D said was tolerable...glad of this!) D took the leftovers to work for lunch the next day.  I'll definitely try this one again...hopefully, K will eat it!

Salsa Chicken
1 package chicken tenders
salsa - your choice, we used medium thick and chunky (I like this kind, D prefers restaurant style...so kind to give me my choice of salsa :-)  What a guy!)
seasoning
cheese - swiss, mozzarella, colby-jack (mmm, that would be good, too)

Heat a skilled on the stove.  Sprinkle seasoning on one side of tenders.  While browning one side, season the other. When browned, flip tenders to other side and brown.  After they are browned (not completely cooked) pour salsa on top of chicken (1/2-1 cup but you can do how ever much YOU want!).  Top each piece with a small piece of cheese.  Now, cover the chicken with a top and allow to cook for 5 more minutes until cheese melts.  Be sure the chicken is cooked through and enjoy!

Chocolate Snickerdoodles with Toddlers

Who out there likes snickerdoodles?!  I thought so.  Who likes chocolate?!  Okay.  So, why not put them together. 

D LOVES chocolate...I think he considers it a food group.  I like snickerdoodles...but there's no chocolate.  So, I went in search of a chocolate snickerdoodle recipe and found one here.  Before we took K so see Grammy and Granddaddy, I decided we should make these - Granddaddy likes chocolate, too. 

First we had to have a little cuddle time with Elmo.  Then we went in search of the mixer. 

K is a great little helper when it comes to pouring but she really wants to help with the eggs. My solution to this is to crack the egg into a measuring cup and let her pour it into the bowl. She lost interest after pouring the flour in....until it came time to put he dough on the pan.  This is where the....um....fun began!  I put the dough in the cinnamon sugar mix and covered it then let K put it on the pan.  Following dough ball number one, she licks her fingers.  "K, you can't lick your fingers, baby.  Wait."  Big eyes!  Dough ball number two, she licks her fingers.

 "No, K!  Don't lick your fingers."  Curious look. 

Dough ball number three...fingers begin to go to mouth...fingers intercepted!

"Don't lick your fingers.  Wait.  When we're done you can lick them."  She did really well after this but kept looking at her hands and saying "My hand sticky."

 Needless to say, I sped up the coating process after that!  Sweet relief and cookie dough!  :-) 

The cookies turned out great.  I still prefer a non-chocolate cookie but I loved the addition of the cinnamon flavor the cinnamon sugar coating added.  Try them out for yourself...but don't lick your fingers until you're done making the cookies!  :-)

Chocolate Snickerdoodles
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
 2 ounces unsweetened chocolate, melted and cooled
1 large egg
1 teaspoon cinnamon
1/2 cup sugar


Preheat the oven to 400°F. In a bowl, beat the butter with 1 cup of the sugar until creamy using a mixer. Add the melted chocolate and the egg and beat until smooth. Beat in the dry ingredients until incorporated.
In a shallow bowl, mix the remaining 1/2 cup of sugar with the cinnamon and set aside.
Scoop out dough using a small ice cream scoop (or a soup spoon) and use your hands to form into a ball. Roll the balls in the cinnamon sugar mixture. Transfer to baking sheets. Flatten to 2-inch rounds if desired...I didn't do this. Bake for 12 to 14 minutes, until the cookies are puffed and cracked. Transfer to racks and let cool.  Enjoy!

Product Review - A First!

So, I don't normally do this but D and I have tried the Kraft Fresh Take blends several times.  This is a season breading with cheese combo.  They market it at being good to add to fish, chicken, pork...really whatever you want.  We've tried the rosemary and herb version as well as the Italian Parmesan version.  Both were really good.  The first time we had it, we put he Rosemary version on fish. 

It was pretty good.  The next time, I put it on chicken strips. D liked it on the chicken better. 

I do think that it would go really well on pork chops, too.  So, if you're looking for a quick and easy was to season your mean, try this out...it's on sale at Kroger right now!  (I did not receive any compensation for this, so Kraft...just thank me!) :-)

Fresh Takes Chicken or Fish
Open your chosen fresh takes pack and mix the cheese and bread crumbs.  If you will be using the whole package, just toss in your desired meat and toss to coat.  I didn't use the whole thing, so I poured some into a bowl in order to save the rest for later use.  For fish, preheat oven to 400.  Coat fish and place on baking sheet.  Cook for 12-14 minutes or until fish flakes.  For chicken fingers, preheat oven to 350.  Toss to coat chicken and place on baking sheet.  Cook for 12-15 minutes or until center of chicken is cooked through.  Enjoy!

Goldilocks and the Three Cookies

Once upon a time, there was a little girl with golden, curly hair.  Her name was Goldilocks. One day, she was walking down the street and happened upon a cozy little bakery.  It looked so inviting that she walked straight in.  The aroma was amazing.  So buttery and sweet!  But no one was to be found.  Despite being told that she shouldn't go into someone else's kitchen uninvited, Goldilocks was drawn into the kitchen.  It was amazing!  Two sets of stainless steel double ovens, several handmade wooden cutting boards and a large marble stone for rolling pastry.

 Sitting on the counter were three plates...FULL of cookies!  One plate had teeny, tiny cookies.  One place had medium sized cookies.  The last plate had cookies that were bigger than Goldilocks' hand!  First she tried the big one. 

Oh, so chewy!  So full of peanut butter.  But Goldilocks decided her eyes were too big for her stomach.  It was just too big!  Next she tried the mini cookie.  This one ended up being crispy.  The toffee flavor really stood out in this one.  But it was over so quickly.  Finally, she tried a medium cookie.  A little crisp but the middle was still soft.  And she could taste all the flavors so well.  This cookie was JUST right!

I found this recipe on Anna's site back in the fall and just couldn't resist doing a little story with them.  The cookies themselves are fabulous.  I did enjoy the mini version but I think I preferred having a little more dough to deal with.  Peanut butter and toffee flavors together are great!  Add some chocolate and that is one GREAT cookie!  Try it out...big and small alike will enjoy it!

Peanut Butter Toffee Chocolate Chip Cookies adapted from Cookie Madness
1/2 cup butter flavored shortening (I used butter flavored Crisco)
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup peanut butter (crunchy or creamy okay)
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 large egg, beaten
1 cup (4.5 oz) all-purpose flour
1 cup semi-sweet or dark chocolate chips
1/2 cup toffee chips (such as Heath bits or Skor bits)

Preheat the oven to 325F and have ready a couple of large, ungreased baking sheets. Beat the shortening, salt, baking soda and peanut butter together. Beat in both of the sugars and the vanilla. Beat in the egg.  Stir in the flour, and then stir in the chips and toffee bits.

For mini cookies:  Use a 1/4 teaspoon measure, scoop up dough and shape into small tightly packed balls. Arrange the small balls on the baking sheet about 20 to a sheet and bake on center rack for 12-14 minutes or until cookies appear done and slightly brown on the edges. Remove from oven and transfer to a wire rack to cool.

For medium cookies: Use Tablespoon cookie scoop and scoop dough onto baking sheet/stone.  Bake for the same 12-14 minutes...amazing, huh?

For Large cookies:  Use 1/4 cup measure.  Place on pan and press down flat.  Bake for 15-17 minutes or until golden brown.

ENJOY!

A Guest Post, Welcome D

D made a dessert for a party a while back and took pictures...without me asking him to!  My comments below in blue!  Check it out!

Greetings all!  D here.  I’m giving Claire a little bit of a break today, and bringing you a simple recipe to boot.  This was one of C-prime’s favorite recipes to take to functions – even more-so than our sausage balls – as it comes together nicely and lends itself to using those crystal bowls that otherwise you never get to use.  That said, we never knew what to call it.  She called it Strawberry Stuff, and I guess that’s what it is.  Claire asked if it was a trifle, and I explained we didn’t have fancy words like that in Alabama.

A few months ago, one of Claire and my friends was having a birthday, and her husband hosted a surprise birthday party.  I decided to take this along.  I was told it came out okay, but there were chocolate chip cookies at the party, so I wouldn’t know.  It was good...might use more strawberries next time.  I wouldn't know about the chocolate chip cookies!  :-)  

Strawberry Stuff

Ingredients

16 oz. strawberries (fresh or frozen (thaw them if they’re frozen, though))

1 angel food cake (store bought is just fine)

2 packets Dream Whip (or 16 oz (a guess) Cool whip)
2 cups cold milk (for dream whip if using)
1 teaspoon vanilla (for dream whip if using) 

1.       Rinse your strawberries (I know all cookbooks say to wash fruit, but really, you’re just rinsing them.  I’ve yet to see anybody break out the Dawn to prepare fruit.  Ha! He makes me laugh!)  Cut the green caps off.  Slice the strawberries.  Here you’re going for nice, bite-sized pieces.  Anywhere from 4-8 per strawberry, probably.  Remember that strawberries have a rough radial symmetry about the long axis, so I would advise using this to your advantage to maintain uniform slicing. 

 

2.       Tear the angel food cake into bite-sized chunks.  Yes, this is as technically demanding as it sounds.

3.       Prepare the Dream Whip (or just get your Cool Whip out). 

Mix the ingredients in a large bowl.  You won’t think you need a large bowl.  But you do.  Mix on low speed with an electric mixer until blended.  Then beat on high speed for 4 minutes until topping thickens and forms peaks.  Several concepts here were new to me.  I’m still not sure about the peaks thing:  if you’re mixing it, it’s going to be flat.  A little wrinkly, but still flat.  No peaks. Don't worry...education will occur!  When you pull the mixer out of the whip, it should pull up and leave "peaks" in the whip.  Leaving that aside, I always thought that mixing was a binary process.  Either something is mixed or it isn’t.  But I must confess, the texture really did change once I started beating it on high.  For that matter, the color of the surrounding countertop changed, too.  I’d never beaten anything on high before.  I guess it adds more air and reaches a lighter, fluffier texture. Exactly! First you mix...then you whip "into shape!"

 

4.       (Optional) At this point, I had started mixing the ingredients together and felt something was missing.  C-prime always used frozen strawberries for this recipe, and I think that syrup, or nectar, or whatever, was what I was looking for.  So I used our Magic Bullet to blend the strawberries I hadn’t used into a syrup.

5.       (More Optional) I also seem to remember adding Splenda to this recipe.  I didn’t this time, and I was told it was plenty sweet.  Sweeten to taste.  That sounds good.

Isn’t this a huge strawberry leaf?!

6.       In a rotating fashion, mix your ingredients in a large serving bowl.  You’re not trying to achieve layers (unless you decide to do a trifle...then you DO want layers.  If making a trifle, I would do the following layers: cake, berries, whipped stuff, cake, berries, whipped stuff), but it makes for less stirring if you add them a little at a time.

 a.       One of the attractive things about this recipe was always the eye-popping color.  I’m not sure if it was not using the frozen strawberries, or mixing in the syrup with the Dream Whip, but it turned pink and didn’t pop as much as I remembered.  Alas.

7.       Once a satisfactory degree of homogeneity is reached, cover with cling wrap (which is never serving quality, ironically - just remove before serving! :-)) and chill until served.  The longer it sets, the more the cake will soak up the Dream Whip.  This is not really a problem, though - makes it better...will soak up strawberry juice too...yum!  Just an observation.  Then...enjoy!

8

Triumph Over Tragedy

I was pretty interested when I saw this month's Daring Baker's Challenge.  The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake. Neither looked particularly difficult but definitely something that I never would have made without the push to try.

 I made the Nazook over Easter weekend.  Half I used the regular vanilla filling, which I enjoyed.  The other half I added some mini-chocolate chips because D really likes chocolate.  After sharing some in Sunday school, I divided the remaining Nazook between Daddy and D.  When my parents came back the next weekend for a funeral, Daddy said that he was REALLY sad when the "rolled things" were gone. 

The only delay in making these is having to rest the dough; however, I made the dough Saturday night and finished the next morning before church with very little extra time required.  I would definitely make this again and play around some with the filling. I decided to make the nutmeg cake for one of our (many) baby showers at work.  I got really excited because I thought I would be all cute and take my new cake plate to display it. 

Well, this is where tragedy come in play...I was walking up the stairs in the parking garage and caught my foot on the stair rise.  Down I go!  I hit my knee on the edge of the stair and dropped my carrier in order to catch myself...there went my pretty cake plate into pieces!  Thankfully, the cake was okay as it was in a separate container. 

At first I was so sad about my plate...then my knee started hurting and I had to limp the rest of the day....I am now the proud bearer of a purple, green bruise across my knee...two weeks later!  Oh, well...more importantly the cake was delicious!  The honoree at the shower loved it and it was super easy to make.  I used the food processor method.  I think I used a little less butter than called for and it was still good.  The crust, of course, was my favorite part!  Mmmmm!  Another one I'll make again.  Thanks for the great challenges!

Nazook
Dough
3 cups (720 ml) (420 gm/15 oz) all-purpose (plain) flour, sifted
2½ teaspoons (12½ ml) (7 gm) (¼ oz) (1 packet) active dry yeast
1 cup (240 ml) (225 gm/8 oz) sour cream, I used low fat
1 cup (2 sticks) (240 ml) (225 gm/8 oz) softened butter (room temperature)

Filling
1 1/2 cups (360 ml) (210 gm) (7½ oz) all-purpose (plain) flour, sifted
1 1/2 cups (360 ml) (340 gm/12 oz) sugar
1/2 cup (1½ sticks) (180 ml) (170 gm/6 oz) softened butter (room temperature)
2 teaspoons (10 ml) vanilla extract

Wash
1-2 egg yolks (for the wash; alternatively, some yogurt, egg whites, or a whole egg)

  For the pastry dough, place the sifted flour into a large bowl and add the dry yeast, and mix it in.  Add the sour cream, and the softened butter.  Use your hands, or a standing mixer with a paddle attachment, to work it into a dough using a dough hook. Beat for several minutes or until dough doesn't stick to sides of bowl. Add a little flour if needed.  Cover the dough and refrigerate for 3-5 hours, or overnight if you like.

For the filling mix the flour, sugar, and the softened butter in a medium bowl.  Add the vanilla extract. Mix the filling until it looks like clumpy, damp sand. It should not take long. Set aside.

To make the nazook, preheat the oven to moderate 350°F/175°C/gas mark 4.Cut the refrigerated dough into quarters. Form one of the quarters into a ball. Dust your working surface with a little flour.Roll out the dough into a large rectangle or oval. The dough should be thin, but not transparent. Spread 1/4 of the filling mixture across the rolled-out dough in an even layer. Try to spread the filling as close as possible to the edges on the short sides, but keep some of pastry dough uncovered (1 inch/2.5 cm) along the long edges.
From one of the long sides, start slowly rolling the dough across. Be careful to make sure the filling stays evenly distributed. Roll all the way across until you have a long, thin loaf. 

Pat down the loaf with your palm and fingers so that it flattens out a bit (just a bit).  Apply your egg yolk wash with a pastry brush. Cut the loaf into 10 equally-sized pieces. Put onto an ungreased cookie sheet. Repeat with other quarters of dough and filling.  Place in a preheated moderate oven for about 30 minutes, until the tops are a rich, golden brown.

 Armenian Nutmeg Cake
1 cup (240 ml) milk (I used almond)
1 teaspoon (5 ml) (5 gm) baking soda
2 cups (480 ml) (280 gm/10 oz) all-purpose (plain) flour
2 teaspoons (10 ml) (10 gm) (⅓ oz) baking powder
2 cups (480 ml) (400 gm/14 oz) brown sugar, firmly packed
3/4 cup (1½ sticks) (180 ml) (170 gm/6 oz) butter, preferably unsalted, cubed

1 to 1-1/2 teaspoons (5 to 7 ½ ml) (5 to 8 gm) ground nutmeg (try to grate it fresh yourself; the aroma is enchanting)
1 egg

An Even Easier Way...if you have a Food Processor
Preheat your oven to moderate 350°F/175°C/gas mark 4 .  Mix the baking soda (not baking powder) into the milk. Set aside.  Put the flour, baking powder, and the brown sugar into your food processor. Pulse until uniformly mixed.  Toss in the cubed butter. Pulse until uniformly mixed into tan-colored crumbs. Pour HALF of the crumbs into your springform (9”/23cm) pan. Press out a crust using your fingers and knuckles.

  Crack the egg into the food processor with the rest of the crumbs still in it. Grate 1 to 1-1/2 teaspoon of nutmeg. Toss that into the food processor, too. Pulse until well-incorporated. Pour in the milk and baking soda mixture. Continue to mix until a slightly lumpy tan batter is formed. Pour the batter over the crust in the springform pan.  Bake in a preheated moderate oven for 30-40 minutes. It's ready when the top is golden brown, and when it passes the toothpick test (comes out clean).  Cool the cake in the pan, and enjoy!

Retreat and Caramel Cake

Whew!  We just got back from the pediatric department spring retreat.  It is a fun weekend of being away from the hospital, hanging out with each other, door prizes, etc....except that this year I was one of the people in charge of planning, purchasing, facilitating, and telling all the residents about the new things that are (possibly) happening next year.  I think it was a success but am glad that it is done.  Also done is the schedule for the 2012-2013 year for 47 residents....it took about 12 hours but we finished it in a day.  ALL of that to explain why there has been a lack of posting this past week or so!  I have been cooking, though.  Today, however, I wanted to share the recipe for the birthday cake that D made for me...in addition to the cake he made to take to Sunday school on my birthday.  He did LOTS of research!  I think he would have made strawberry but I had just made this one for Sarah a few weeks before.  I told him no chocolate and he complied...with a caramel (!!!!) cake! 

It was delicious!  I went to his house on my birthday and we had a yummy dinner of grilled salmon and squash.  Then followed with homemade yellow cake with caramel icing and ice cream...then presents, which K helped me open! 

I was COMPLETELY spoiled!  D said he wasn't sure if he cooked the icing long enough and we both decided (after having another caramel cake somewhere else) that he could have cooked it longer but that it was still GREAT!  Here's a very belated thank you for a great birthday!  :-)

30 minute Yellow Cake from Southern Hospitality Cookbook
1 1/2 cups sugar
1/2 cup oil
1 cup milk
2 eggs
2 cups self-rising flour
1 teaspoon vanilla

Preheat oven to 350.  Mix all ingredients in a bowl until blended.  Spray a 13X9 pan with cooking spray.  Pour batter into prepared pan and "bake until done."  I'm assuming about 30 minutes based on the title of the cake but I would check around 25 minutes and test with a cake tester or knife.  Cook until it comes out clean!

Caramel Frosting
2 tablespoons butter
1 cup brown sugar
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1 1/2 cups powdered sugar

Melt butter in a saucepan over medium heat.  Add the sugar and salt, stirring until sugar dissolves.  Add milk and cook for 3 minutes, stirring constantly.  Cook longer if you want a richer caramel.  Remove from the heat and cool.  Pour mixture into a mixing bowl then add vanilla and powdered sugar.  Stir on low to moisten then blend on high for 2 minutes.

Cast Iron Chocolate Chip Cookie

Ever wonder what you could do with your cast iron skillet?  There is the traditional use for cornbread.  Or you could go all Tangled and use it as a weapon.  OR you could make this recipe. 

It would be something you could make on the trail should you ever move cross country in a covered wagon, go camping, or just want to try a fun new recipe!  D loves chocolate and I figured this would be a hit.  Saw the recipe on Jenna's site.  The only thing I didn't do was add the salt, though I know it would be a great addition!  My cast iron pan was smaller than the one called for in the recipe, so I made some mini muffin cookies as well...some of the tops came off and looked like regular cookies.

  One of the interns on D's team had a birthday on one of their weekend calls, so I made this for his birthday and took it up there with dinner...though I must admit that seeing D was another reason I may have gone.  :-)

 Robert enjoyed the cookie.  D's response...."Mmmm, this is GOOD!"  I think I may have to make this one again!

Deep Dish Chocolate Chip Cookie Pie from Jenna at Eat, Live, Run

2 sticks unsalted butter, softened
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp salt (plus more for sprinkling)
2 1/2 cups flour
2 cups semisweet chocolate chips


Preheat oven to 325 and grease a ten inch cast iron skillet (I think mine is 8-inch) with cooking spray.  Cream together the butter and the sugar until fluffy, then add the eggs one by one—beating after each addition. Add the vanilla and mix until incorporated.  Add dry ingredients (I'm a bad baker and rarely whisk them together in a separate bowl...less dirty dishes the better!) and blend lightly. Add the chocolate chips and stir into dough. 
Press the cookie dough down into your greased skillet evenly and smooth the top with your hand.  If you have a smaller skillet, use the leftover dough to make mini cookies. Bake for 45 minutes until very puffy and golden. Enjoy!