Monday, January 25, 2016

Pinned It Made It Monday

I decided to bring back PIMIM as part of my word for the year 2016 {simplify}. I have been going through my pinned boards and cleaning them out. Being very intentional and real on what I would really make/create/do, etc. Part of that is trying recipes that I think we would like and if we do, keep them, if not...delete.

Here are a couple new recipes that I have tried lately and liked:
Asiago Artisan Bread (I am ♥ing my new cast iron Dutch Oven that I rec'd from my kids for Christmas) Cut thick and then toasted, it is amazing with soup!

M & M Chocolate Chip Skillet Cookie


via: My Favorite Meals
3 C. Sifted Flour (plus extra for kneading)
2 1/2 tsp. Yeast
2 tsp. Salt (a little less if adding strong cheese)
2 TBS. Sugar
Mix dry ingredients, then add:
2 C. Water (Warm water if you're in a hurry) 

1-2 Cups cheese, Blogger used shredded Asiago, cheddar chunks and a few tablespoons of Parmesan, I added the cheese when I kneaded dough. Add shredded Asiago to the top of the bread once you place it in the dutch oven.

Mix ingredients together until well mixed with a fork, cover bowl with plastic wrap let sit until mixture has doubled or tripled in size. (About an hour.) It will look really wet and bubbly.

Turn oven on to 400, add Dutch oven to heat up with oven. (Dutch oven needs to be very hot when adding the dough.)

Meanwhile, knead dough with a extra of flour, add cheese let rise for 30 min while oven heats up. 

When oven is at temperature and your dough has doubled in size again, add to hot dutch oven. Do not add any oil. Cook with lid on for 30 min. Remove lid and cook for 10-15 more minutes to brown bread. 

Remove from oven. This is the end result. Yummy hot cheesy bread. 

M & M Chocolate Chip Skillet Cookie
via: Sally's Baking Addiction y
  prep time: 10 MINUTES         total time: 50 MINUTES           yield: SERVES 6-8
  • 1 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar (or dark brown)
  • 2 large eggs, room temperature preferred
  • 2 teaspoons vanilla extract
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup M&M’S® Baking Bits
  • optional: ice cream and chocolate syrup
Special Equipment
  • 9 - 12 inch oven-safe skillet1


  1. Preheat oven to 325°F (162°C). Lightly grease your oven-safe skillet.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  3. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and M&M’S®, then mix on low for about 5-10 seconds until everything is evenly disbursed.
  4. Using a rubber spatula or wooden spoon, spread the cookie dough evenly into prepared skillet.
  5. Bake for 30-35 minutes or until puffed, browned on the sides, and lightly browned on top. If you want your skillet cookie a little more cooked through, bake for 40 minutes. Allow the cookie to slightly cool in the pan set on a wire rack before digging in. You can scoop/slice and serve or serve with a whole bunch of spoons so everyone can dig in together. I always serve with ice cream and chocolate syrup. Cover leftovers and store in the refrigerator for up to 5 days.
  6. Make ahead tip: Prepare cookie dough through step 3. Cover dough tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator before continuing to the next step
  7. Additional Notes:The most important part of this recipe is using an oven-safe skillet. You want anything from 9 to 12 inches in diameter. When making skillet cookies, I always use my 10-inch cast iron skillet. As stated in the recipe directions, adjust the baking time. A larger skillet will take a little less time, a smaller skillet will take a little more time.

No comments:

Post a Comment