Skillet Chocolate Chip Cheesecake by What's Gaby Cooking
This delicious dessert is baked with love in a Heart-Shaped Skillet. ❤️ What's Gaby Cooking's recipe is listed below, and the skillet is available exclusively in Le Creuset Outlet Stores. Most outlets can take phone orders, too!
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Cookie Layer Ingredients:
½ cup unsalted butter at room temperature
¼ cup brown sugar
¾ cup white sugar
1 egg
1 ¼ teaspoons vanilla extract
1 ¼ cup all purpose flour
½ tsp salt
½ tsp baking soda
½ tsp baking powder
½ cup chocolate chips
Cheesecake Layer Ingredients:
4 oz cream cheese, at room temperature
1/4 cup white sugar
1 egg yolk
½ teaspoon vanilla extract
Vanilla ice cream for serving
Cookie Layer Instructions:
Cream together the butter and sugars in a stand mixer for 3 minutes. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Toss in a handful of the chocolate chips and mix for a quick second.
Cheesecake Layer Instructions:
Whip together the cream cheese, sugar, egg and vanilla for 3 minutes until everything is evenly combined and smooth.
Preheat your oven to 350°F and grease your Le Creuset Heart-Shaped Skillet (or a 6-8 round skillet). Press about 1/2 of the cookie dough mixture into the bottom of the pan to make 1 even layer. Spread the cheesecake mixture on top of the cookie dough.
Crumble and sprinkle another 1/2 of the cookie dough on top of the cheesecake mixture and then sprinkle with the remaining chocolate chips. There might be a little leftover cookie dough, feel free to make it into cookies. Place the Le Creuset heart shaped skillet into the oven and bake for 20-30 minutes until the cookie dough is golden brown. The inner part of the dish might look a bit jiggly, but not to fear. Scoop a few spoonfuls of vanilla ice cream on top and eat with a spoon straight outta the skillet for date night.
Chocolate-Pecan Cookies | Everyday Food with Sarah Carey
Okay, I'm going to let you in on a little secret: All drop cookies are pretty much the same. Don't believe me? Today's recipe is Exhibit A. A super-easy dough made of flour, baking soda, salt, butter, sugar, vanilla and eggs bakes up perfect chocolate chip and pecan cookies. But they also work with peanut butter and dried cherries! Rum-soaked raisins and cashews are another success story... And don't even get me started on a chocolate-toffee-oatmeal combination!
Sarah's Tip of the Day:
Watch the video to help you master the easy cookie dough, then get creative with mix-ins. The options are nearly endless! Check out our favorites on EverydayFood.com today [LINK: What are you baking into your cookies? Tell me on Facebook! [LINK:
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Nutritional Info:
per serv (makes 36): 188 cal; 12 g fat; 2 g protein; 21 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chocolate-Pecan Cookies | Everyday Food with Sarah Carey
The famous dessert that drives the world crazy! With no oven, just 1 egg! ready in 5 minutes !
The famous dessert that drives the world crazy! With no oven, just 1 egg! ready in 5 minutes !
ingredients :
3 large bananas
1 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
a pinch of salt
1/4 cup of sugar (50g)
8g of vanilla sugar
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 cup of all purpose flour (120g)
3 tbsp of cocoa powder (20g)
8g of baking powder
1 tsp of vinegar (5ml)
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The most perfect chocolate-chip cookies you will ever see
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I'm Rachel, and welcome to my little pocket of the internet. I like testing things... whether it's viral Tasty recipes, life hacks or Pinterest organizing tricks ... they get me every time. I'm a wife, mom of 3 littles (6, 4, and baby!) and have a weird obsession with chocolate chip cookies - join me every SATURDAY for new videos HERE:
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Cherry Crumble Recipe
There's a berry crumble that I love making and is such an easy, tasty go-to in summer to take advantage of summer's fruit bounty. I got it from the Pioneer Woman blog and I love it. But I recently adapted it with all tart cherries, and it was SO GOOD!!!!
Tart cherries were inspired by a trip to Northern Michigan--i.e. the cherry capital of the world. Um, yum.
And then topped with homemade whipped cream (thanks to a great hack that my friend Sarai clued me in to!), and it's hard to think of what else could be more perfect on a summer evening.
Here's what you need to make it:
-2-1/2 cups tart cherries (pitted, fresh or frozen)
-1 Tbsp. cornstarch
-1/2 cup sugar (split into two 1/4 cups)
-1 tsp. vanilla extract
-1 cup flour
-1/4 cup brown sugar
-1/3 cup oats
-1/4 cup pecans, chopped
-a bit of salt
-3/4 sticks butter, cut into small pieces
For the homemade whipped cream: 1 cup heavy whipping cream, about 1/8 tsp. salt and about 2 tsp. sugar.
Preheat oven to 350 degrees.
In your baking pan, combine cherries, corn starch, 1/4 cup sugar, and vanilla. Stir.
In a separate bowl (or food processor, if you prefer) combine flour, 1/4 cup sugar, brown sugar, oats, pecans, dash of salt, and butter pieces. Try to get the mixture to require coarse crumbs.
Sprinkle topping mixture on the cherry mixture. Bake for 30 minutes, or until topping is golden brown. (I use the broiler for just a few minutes at the end, which helps make it nice and golden and crispy!)
Meanwhile, to make the whipped cream, put the heavy whipping cream, salt and sugar in a mason jar and then SHAKE! Shake it for about 5 minutes...and when you open it up, you'll find your fresh whipped cream :)
After you take the crumble out of the oven. let sit for about ten minutes before you dig in! Serve with homemade whipped cream (or ice cream!) Enjoy!!
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