I have always wanted to make a cookie in a cast-iron skillet and this past Mother’s Day I finally had my chance. I’ve seen a lot of recipes for them and they always looks so absolutely thick and chewy and decadent and warm and gooey and… Well, you get the idea, I could go on and on with the descriptive words here. But I won’t. They practically beg to be eaten straight from the pan with a huge scoop of homemade ice cream on top. We were a bit more civilized when I made it for my husband’s family and managed to eat it properly, in our own individual bowls. 😉
I have to say that I LOVED this cookie. To me, it was everything a chocolate chip cookie should be–slightly chewy but still soft with a tiny but of crisp to the very outer edge. It was a little richer than your typical chocolate chip cookie due to the brown sugar and bittersweet chocolate chips. We topped ours with homemade vanilla bean ice cream, hot fudge, whipped cream, toasted coconut, sprinkles and a cherry, of course! It was the perfect treat after dinner and would actually make a GREAT Father’s Day dessert. I don’t know a dad who wouldn’t love this cookie. Or anyone for that matter!
1 c. Ghirardelli 60% Bittersweet Chocolate Chips (or semi-sweet, etc)
Preheat oven to 350 degrees. Melt butter in an 8-inch cast iron skillet over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
Crack an egg onto the butter and sugar mixture and use a fork to whisk it into the mixture. Place flour baking soda and salt on top and carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chips. Place in the oven for 20-25 minutes (mine took 25) or until starting to turn golden on the top and around the edges, but still soft in the center. Serve warm with vanilla ice cream.
Brunch, it’s what every dad wants. Trust me on this. Sure, when you ask him what he wants for Father’s Day he’ll throw out the usual grilling/golfing/fishing ideas, but what do men REALLY want?? Food. Homemade, from scratch, fill-your-belly FOOD.
Now I know that typically the word “brunch” invokes thoughts of girly tea rooms and fine china and quiche and ya know, things that don’t sound too manly. But throw in a couple meats (bacon, sausage, etc) and some kind of breakfast casserole (one with eggs and hashbrowns and loads of cheese and absolutely NO vegetables…unless it’s jalapenos..those are manly) and brunch is no longer just for the ladies.
And I’m sorry, but it just wouldn’t be brunch without something sweet. Luckily, I have a few recipes that would fit the bill for any dad’s mid-morning sweet tooth. Like these Mini Cinnamon Sugar Doughnut Muffins.
Or maybe he’s a health nut…this Chocolate Peanut Butter Granola is uber-healthy and most importantly delicious. Great plain, with milk or over greek yogurt with fresh berries. Yum.
And cookies. And cake. And brownies. And…well, you get the idea. Sometimes dad’s even like to get in the kitchen and show-off their baking skills! If your dad falls into any of these categories, may I suggest some of the following gifts and ideas, perfect for Father’s Day?
I think every dessert-loving dad should own this shirt. Ok, scratch that–every REAL MAN should own this shirt.
I’ve got your dessert for Father’s Day. Chocolate Stout and Peanut Butter Cheesecake Cupcakes. Also known as, the manliest of manly cupcakes in the history of mankind. Ok, at least that’s MY take on them. And I think my husband would agree also. And any other man that has the extreme pleasure of tasting one of these amazing cupcakes. They combine what I understand to be essential manly ingredients such as peanuts, pretzels and beer and turn a cupcake into something a REAL man is not ashamed to eat. ‘Cause really…cupcakes are cute! And what man eats something cute?? I know of none.
I will be honest–you could just stop with the chocolate stout cake. The cake recipe makes a little more batter than is needed for the cupcakes so I ended up having five cupcakes that were only chocolate cake and uuummmm, yeah…AH-mazing. I topped one with some simple homemade whipped cream and it was out of this world. Just an idea if you don’t want to bother with the peanut butter cheesecake. But may I suggest you bother?? Because it really is worth it. The combination of the whipped chocolate ganache buttercream, chocolate stout cake and creamy peanut butter cheesecake is just out of this world.
Really, truly the PERFECT treat for any dad on Father’s Day. Make them. You will automatically become his favorite child. Promise.
Chocolate Stout Cake recipe adapted from Epicurious
Chocolate Stout and Peanut Butter Cheesecake Cupcakes
Chocolate Stout Cake
¾ c. Guinness Extra Stout
1 T. Instant Coffee Granules dissolved in ¼ c. Warm Water
2 Sticks Unsalted Butter
¾ c. Unsweetened Cocoa Powder
2 c. All-Purpose Flour
2 c. White Sugar
1½ t. Baking Soda
¾ t. Salt
2 Large Eggs
2 T. Pure Vanilla Extract
½ c., plus 2 T. Sour Cream
Peanut Butter Cheesecake
1 lb. (2, 8 oz. pkgs) Cream Cheese, softened
¾ c. Firmly Packed, Light Brown Sugar
½ c. Smooth Peanut Butter
¼ c. Heavy Whipping Cream
1½ T. Pure Vanilla Extract
3 Large Eggs, room temperature
Whipped Chocolate Ganache Buttercream
1 c. Heavy Whipping Cream
1½ c. Bittersweet/Dark Chocolate Chips
1 t. Pure Vanilla Extract
3 Sticks Unsalted Butter, cut into tablespoon-sized pieces, softened
½ c. Crushed Pretzels
½ c. Chopped, Dry-Roasted Peanuts
Heat oven to 350 degrees. Line 35 regular size muffin tins with cupcake liners.
For the Chocolate Stout Cake
In a medium saucepan over medium heat, bring stout, coffee and butter to a simmer. Add cocoa powder and whisk until mixture is smooth. Cool.
In a large bowl, whisk together flour, sugar, baking soda and salt. In an electric mixer, beat eggs, vanilla and sour cream just until blended.
Add stout-chocolate mixture to the egg mixture and beat until just combined, taking care the stout mixture is cool enough that it will not cook the eggs. Gradually add flour mixture and beat on low speed until just combined.
For the Peanut Butter Cheesecake
Beat the cream cheese in an electric mixer until smooth. Add the brown sugar, peanut butter, heavy whipping cream and vanilla and beat until combined. Add the eggs, one at a time, beating just until combined.
Place a scant 2 T. peanut butter cheesecake in the bottom of 30 of the muffin tins. Top with 2 T. of the chocolate stout cake. Bake for 20 minute or until a toothpick inserted in the middle comes out clean. Cool completely on a wire rack.
For the Whipped Chocolate Ganache Buttercream
Place the chocolate chips in the bowl of an electric mixer. In a small saucepan, bring the heavy whipping cream to a boil over medium heat. Pour over the chocolate chips and let set for one minute before stirring from the center until chocolate is smooth and melted completely. Stir in vanilla. Beat the chocolate mixture on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened and slightly whipped, about 2 minutes.
Frost each cupcake with a VERY generous amount of frosting (I did a very thick layer of frosting) and top with crushed pretzels and chopped peanuts. Refrigerate overnight and let set out at least 5 minutes before eating.
Makes 30 chocolate stout and peanut butter cheesecake cupcakes and 5 chocolate stout cupcakes.
Note: I made the chocolate stout mixture first, then the cheesecake and then finished the cake, just so the chocolate stout mixture had time to cool adequately.
Two things were in my mind when I came up with these brownies: 1. Father’s Day and 2. Homemade Vanilla Ice Cream. I actually made these a couple of weeks ago for a Memorial Day get together with my family and because I knew my parents would be making and bringing their famous homemade vanilla ice cream to the dinner, I wanted something super chocolate and decadent to go with it. And I knew Father’s Day was around the corner and what dad doesn’t love chocolate?? I don’t know any.
I didn’t do much searching before I came across a recipe from Betty Crocker for Milk Chocolate Malt Brownies. I rarely search for something online and choose the first thing that pops up but with these I thought, why not? I didn’t want to spend hours looking for what I thought might be the “perfect” recipe and it’s Betty Crocker…how can you go wrong? Of course I made a couple of minor changes and topped my brownies with a super decadent dark chocolate malt frosting. If you’re thinking, “Wow Sarah, these sound rich and ridiculously good”…yes, you’d be right. They are ridiculously good. A little goes a long way, trust me. And I will tell you the longer these set, the softer/better they become. Although the malt balls on top do get chewy…but I kind of like ’em like that.
These are great for your dad, your uncle, grandpa, brother, nephew…whoever you know and love who also happens to be a dad! Nothing says love and thanks like homemade brownies!
5 oz. Whoppers or other Malted Milk Balls, coarsely chopped
For the Brownies
Preheat oven to 350 degrees. Grease a 9x13 pan.
Melt the chocolate chips, butter and instant coffee granules in a large bowl in the microwave at 20 second intervals, stirring between each until the mixture is completely melted and smooth. Whisk in the sugar and allow the mixture to cool slightly. Whisk in the eggs, one at a time and then the vanilla.
In a medium bowl, whisk together the flour, malted milk powder, baking powder and salt and gently fold into the chocolate mixture, just until there are no white streaks and the flour mixture is incorporated. Pour into the pan and bake for 25-30 minutes or until a tester inserted in the middle comes out clean. Allow to cool completely on a wire rack.
For the Chocolate Malt Frosting
Beat the butter at medium speed until smooth. Slowly beat 2 cups of the powdered sugar until thoroughly incorporated. Beat in 3 tablespoons of the milk or heavy whipping cream and the vanilla. Beat in the rest of the powdered sugar and milk/heavy whipping cream. Beat in the cocoa and malted milk powder at low speed and then beat on medium speed for 3 minutes until creamy and smooth. Spread frosting over cooled brownies and sprinkle with chopped Whoppers or other malted milk balls.
Makes 12-15 brownies.
*This makes a very thick layer of frosting so if you'd prefer less, I'd suggest making half of the frosting recipe.