“Don’t compromise yourself. You’re all you’ve got.”Janis Joplin
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Last weekend our son and daughter-in-law took us to Owamni, the Indigenous restaurant on the downtown riverfront that was awarded the best new restaurant in the United States last year. In Sean Sherman’s modern Indigenous kitchen, every dish is made without wheat flour, dairy, cane sugar, black pepper, or any other ingredient introduced to the continent after Europeans arrived. Then we celebrated our oldest grandson’s 19th birthday at our Wednesday night dinner this week. In addition to beef and shrimp fondue, he always asks for a chocolate chip cookie for his birthday cake. This year I made a skillet cookie… it was a hit with everyone!
RECIPE OF THE WEEK
Our grandson doesn’t like cake, so when it his birthday week we usually have some form of chocolate chip cookies. This year’s skillet cookie from howsweeteats.com was a big hit!
CHOCOLATE CHIP SKILLET COOKIE
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 large egg
- 2 large egg yolks
- 3 teaspoons vanilla extract
- 10 ounces chocolate chips
Preheat oven to 350 degrees F.
In a bowl, whisk together the flour, baking powder, baking soda and salt.
Heat a cast iron 12-inch skillet over low heat for about 5 minutes. Add the butter and let it melt completely. Stir in the sugars with a wooden spoon. Remove the skillet from the burner and turn off the heat.
Whisk together the egg and egg yolks in a bowl Add it to the skillet sugar mixture and mix in right away with a spoon, mixing quickly so the eggs don’t cook from the heat.
Stir in vanilla extract.
Stir in dry ingredients until just combined. This will take a minute or two and the mixture will be thick, but they will mix in! You can wipe the top or sides of the skillet with a damp paper towel if necessary to remove excess flour.
Stir in the chocolate chips. Bake the skillet for 20-25 minutes, until it’s mostly set in the center.
Top with flaked sea salt and serve warm with vanilla ice cream.