Chocolate Chip Cookie Cake with Icing

Chocolate Chip Cookies are pretty much my favorite cookie and dough, but I wanted to do something different so I made them into a cake and added frosting. I made no-butter frosting because I ran out of butter and did not want to run to the store. It taste pretty good and the recipe is good to have when you do run out of butter. 



Chocolate Chip Cookie Cake

Ingredients:

3/4 cp Sugar
3/4 cp packed Brown Sugar
1/2 cp Butter, softened
1/2 cp Crisco
1 tsp. Vanilla
2 Large Eggs
2 1/4 cp All Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
2 cp. Semi-Sweet Chocolate Chips
1 cp. Nuts (optional)

1. Preheat Oven to 300 degrees.
2. Mix together sugar, brown sugar, butter, crisco, and vanilla until creamy.
3. Add eggs one at a time, mixing well after each.
4. Add flour a little at a time until completely mixed in.
5. Mix in baking soda and salt.
6. Add chocolate chips and nuts.
7. Eat a little bit of the dough. : )
8. On a non-greased pizza pan, spread cookie dough about 1/4 inch thick over entire pan leaving about 1/2 inch around the edge. (You will have some dough left over)
9. Bake for 10 minutes, remove and place aluminum foil just around the edges of the pizza pan, leaving the middle exposed.
10. Continue baking for 10-15 minutes or until top is browned.
11. Allow to cool completely before icing.



Butter Free Icing

Ingredients:

1 cp. Crisco
1 Tblsp. Water
1.5 tsp. Vanilla
5 cp. Powdered Sugar
3 Tblsp. Milk

To Make it Chocolate Icing you will also need:
1/4 cp Cocoa
1/2 cp semi-sweet chocolate chips, melted


1. In Mixer, mix together crisco and water, add vanilla and mix until well blended.
2. Alternate between powered sugar and milk until it is all mixed together.

If making chocolate icing:
3. Add in cocoa, mix
4. Add in melted chocolate and blend well.

Add food coloring if wanted.
Store in fridge in tight container until you need it.




ENJOY!

Cumin Chicken

I know it has been about two months since I last posted. I have been super busy with work and Grant and I have started working out. So by the time we're done with that and I've done whatever housework I needed to that day I'm so exhuasted I just want to sit in front of the TV and not think. I have many recipes I want to share with you but for this post I'm going with Cumin Chicken. I found this recipe a month or so ago and have made it again since. I was a little skeptical at first because it is so simple, I wasn't sure if it would be anything other dull. I was pleasantly shocked whenever I tried it and it exploded with flavor. It is super juicy, very easy, uses few ingredients and takes about 20 minutes to make two servings, which is hard to beat.


Ingredients:

2 Boneless Chicken Breasts, pound to about 1/2" thick
1 tsp Cumin
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1/4 tsp Rosemary
1 tsp Olive Oil
Non-Stick Spray

1.  Spray medium skillet liberally with non-stick spray and heat on medium-high heat
2.  Mix together cumin, salt, pepper, garlic powder, and rosemary in very small bowl.
3. Cover all sides of halved chicken breasts with olive oil (1/4 tsp per half)
4. Rub spice mixture on all halves.
5. Place chicken in hot skillet and cook for 4-5 minutes on each side or until golden brown and white throughout.
Note: If the outside of the chicken is starting to burn but the inside is still pink, place in a preheated oven (350 degrees) with aluminum foil place LIGHTLY over the top of chicken until white throughout.

Prep Time: 5 min.
Cook Time: 20 min.
Servings: 2


Original Recipe taken from Ellie Kreiger on foodnetwork.com. I have modified the original recipe slightly.