Happy New Year! Let’s celebrate with a cookie.
Just one. It’s about time for those resolutions, right?
Is that big enough? That’s a whole cast iron skillet of cookie, right there.
There are a lot of reasons to make a massive cookie. You could top it off with ice cream scoops and drizzle and dig in with a few people you don’t mind sharing germs with. Or you can look at the clock and realize that this sucker cooks up fast and you don’t have to worry about batches.
Plus, you can do what I did and make the dough the night before. Then when I needed to serve it up for brunch, all I had to do was preheat the oven, plop my dough in the skillet, and bake.
Add whatever chips you want. Add nuts. Mix up the flour–I did this with a mix of wheat and all-purpose (and no one could tell!).
It’s very goopy if you eat it fresh out of the oven. If you want it solid enough to cleanly slice, let it rest about 30 minutes.
Tweaked from Skillet Chocolate Chip Cookie from Martha Stewart Everyday Food, October 2013.
Bready or Not: Skillet Chocolate Chip Cookie
- 6 tablespoons unsalted butter, room temperature, plus 1 tablespoon for the skillet
- 1/3 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup flour (worked well with 1/4 cup wheat and 3/4 cup all-purpose)
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 cup chocolate chips
The dough can be made the day before baking. In a large bowl, combine with butter and sugars. Add the egg and vanilla, followed by the dry ingredients. Add the chocolate chips or other additions last. Wrap with plastic wrap to chill in fridge overnight or for several hours, at least.
Preheat oven to 350 degrees. Add a tablespoon of butter to a 10-inch cast iron skillet and set it in the oven for a few minutes.
On the plastic wrap, form the dough into the rough shape of the skillet. When the butter has melted in the skillet, pull it out and rotate it to cover the base with butter. Carefully add the cookie dough, and using a spatula, press it in to the edges.
Bake until the cookie is golden brown and just set in the center, about 18 to 20 minutes. Let cool for 10 minutes, at least, or 30 minutes if you want it set enough to slice.
!OM NOM NOM.
“My imagination makes me human and makes me a fool; it gives me all the world and exiles me from it.” ~Ursula K. Le Guin
Merry Christmas to those who celebrate! Whether or not you observe the holiday, I offer a breakfast cake recipe that you can throw together tonight and bake in the morning.
It will serve a whole bunch of people. The leftovers are delicious. And heck, it’s CAKE. For breakfast. Actually, it’d be pretty darn good at any time of day.
Sour cream is the secret weapon here. It creates a cake that is moist and luscious without any sour cream taste. Combine that tenderness with the crackled top and the crunch of pecans, and you have a total winner.
Tweaked from Overnight Cinnamon Pecan Coffee Cake at Relish Magazine.
Bready or Not: Overnight Cinnamon Pecan Coffee Cake
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 1 cup white sugar
- 2 large eggs, room temperature
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup sour cream
- 3/4 cup firmly packed brown sugar
- 1/2 cup chopped pecans (or walnuts)
- 1 teaspoon ground cinnamon
Make the streusel topping first by combining the brown sugar, pecans and cinnamon in a small bowl. Set aside.
In a big bowl, beat the butter and white sugar until light and fluffy; add the eggs, one at a time, beating well after each.
In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, nutmeg and salt. Slowly add the flour mix to the eggs and butter. Pause to add in some sour cream, then more flour, going back and forth until it's all blended.
Apply nonstick spray to a 9x13-inch pan. Pour in the batter and spread to the edges. Sprinkle the streusel all over the top.
Cover well with plastic wrap and chill overnight, or up to 18 hours.
Preheat the oven at 350-degrees. Remove the plastic wrap. Bake the cake for 35 minutes, or until a toothpick comes out clean. Serve warm or at room temperature.
!HO HO HO & OM NOM NOM!
The ebook sale for The Clockwork Dagger is ongoing through Christmas! It’s for $1.99 at:
Barnes & Noble
In other news this week, I have a new story published at Perihelion SF: “A Mother’s Touch,” a story of medical advancement, dragons, and death with dignity.
I’m also over at Rhonda Parrish’s blog with a very true cat Christmas tale.
If you’re looking for more recipes for this week, I might be able to help. Not only do I have a lot here on my site, but on Pinterest I have over 6,000 pins, many of those being recipes. That includes a board of my Bready or Not recipes, a collection on non-baked desserts, and a full repertoire of sweets that require glorious, glorious maple. Plenty of om-nom-noms to be had.
“First, find out what your hero wants, then just follow him!” ~Ray Bradbury