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Pepperoncini Chicken Salad

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It’s SUMMER!!  Here to celebrate with a truly genius spin on chicken salad that will have you never turn back to the original!

Walestable is keeping busy with lots of meal prep these days, and this has become a fast favorite.  A spicy spin on the classic chicken salad has a few upgrades, including shredding the poached chicken in the stand mixer – I waited too long on this, and am here to tell you it’s a game changer for texture.  

The recipe comes from Sara Tane, a west coast chef I grabbed this from – thanks Sara!  The best part is the tangy pepperoncini peppers, but you could lighten up on this if you are heat averse.  This sits for days happily and is genius for a beach or boat picnic in the summer heat.  This might just be a 4th of July hit!

Pepperoncini Chicken Salad

Print Recipe
Pepperoncini Chicken Salad
Course Lunch, sandwich
Cuisine American
Keyword chicken salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • Kosher salt for poaching
  • ¼ cup plus 2 Tbsp mayonnaise
  • ¼ cup plus 2 Tbsp sour cream
  • 2 medium stalks celery finely chopped
  • ¼ cup finely chopped red onion
  • ½ cup pepperoncini peppers thinly sliced, plus 3 tablespoons pickling liquid
  • ¼ cup finely chopped fresh dill
  • 1 tablespoon preferably whole grain dijon mustard
  • 1 teaspoon finely chopped calabrian chiles optional, plus more to taste
  • Freshly ground black pepper to taste

Instructions

  • Bring a stock pot full of water to a boil, adding about 1 Tbsp of salt as it hits the boiling point. Add the chicken breasts, and poach at a simmer for about 15 minutes - check for doneness with a meat thermometer and make sure it hits 165 F. Set aside to cool - preferably in the fridge.
  • Make the salad: Shred the chicken with two forks, or place the breasts in the bowl of a stand mixer fitted with the paddle attachment. (THIS WORKS REALLY WELL!!). Process on low until shredded, which can take a minute or two.
  • In a large bowl, mix chicken, mayonnaise, sour cream, celery, red onion, peperoncinis, peperoncini liquid, dill, mustard, and calabrian chilies (if using). Season to taste with salt and pepper, as needed.
  • Serve immediately as is, or make a dreamy summer sandwich with lettuce, pickles and lots of salt and vinegar chips. Salad will keep in an airtight container in the fridge for up to 3 days.

Notes

This recipe is from Sara Tane, a chef I follow and I couldn't love this chicken salad more!  Thanks Sara!  Her substack requires a membership, so I can't provide a link, but check her out.  
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Dinner, Lunch, Salad, Uncategorized

Tuscan Salad with Buffalo Mozzarella

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Make this your year round house salad – perfect with pizza night and fine on its own as a lunch or a light dinner.  It never gets old due to bold yet balanced flavors with salt, fat, acid, and heat.  Samin would hopefully approve!

This recipe is perfect for entertaining as it can be made ahead, and tossed just before serving.  It’s colorful and looks gorgeous on a platter, and served with some garlic bread is a meal in and of itself – great for picnics, and all the outdoor parties to come in the months ahead!

Tuscan Salad with Buffalo Mozzarella

Print Recipe
Tuscan Salad with Fresh Mozzarella and Prosciutto
Course dinner, Lunch, Salad
Cuisine Italian
Keyword Italian Salad, tuscan salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients

  • 1 head Romaine Lettuce
  • 1/2 head Radicchio
  • 1 cup cherry tomatoes, halved if large
  • 1/2 small red onion, sliced thinly
  • 6 oz fresh mozzarella, torn into bite size pieces
  • 4 oz thinly sliced prosciutto
  • 1/4 cup chopped pepperoncini peppers
  • 2 Tbsp torn fresh basil

Vinaigrette

  • 1/2 shallot, minced
  • 1-2 tsp dijon mustard
  • 1/3 cup red wine vinegar
  • 3/4 tsp italian seasoning, or oregano
  • 3/4 tsp koser salt
  • 1/2 tsp black pepper
  • 1/2 cup olive oil

Instructions

Vinaigrette

  • Place the mustard and minced shallot in a jar with a lid, then add the red wine vinegar, salt, pepper and oregano or Italian seasoning. Give the jar a shake (lid on!) allowing the first few ingredients to combine. After a minute or two, add the olive oil, shaking again to emulsify everything. Dressing can be stored in fridge for at least a week. (Bring to room temperature before using so the olive oil liquifies.)

Tuscan Salad Assembly

  • Separate and chop the romaine and radicchio, washing and drying to prep for tossing. Set aside in a large bowl or platter.
  • Pour a few tablespoons of the vinaigrette over the lettuce leaves, tossing to distribute evenly before adding the rest of the salad ingredients. Season with salt and pepper to taste.
  • Arrange the rest of the ingredients - tomatoes, onion, mozzarella, prosciutto, pepperoncini, basil, and finish with a little extra drizzle of the vinaigrette. Enjoy!

Notes

This salad is endlessly customizable - it's lovely with the Treviso Radicchio available in the early spring, but you can sub any of the lettuce for other greens, and toppings for what is in season as well.  

Shout out to Walestable’s 2026 Senior Project Interns, Lara Dolan and Paige Waldman, two young ladies I am so excited to cook and blog with this spring!

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Oven Baked Jalapeño Poppers with Panko

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Oven Baked Jalapeño Poppers with Crispy Panko Breadcrumbs – the perfect party appetizer for ringing in the New Year and all the game days ahead!

This is the way I want my jalapeño poppers – topped with crispy breadcrumbs, replacing the often stringy bacon that wraps these – instead, the bacon is chopped and crisped ahead and stirred into the creamy cheese filling.  They are easy to make ahead fully or prep to bake later.  POPPER PERFECTION!

Print Recipe
Course Appetizer
Cuisine American
Keyword jalepeno popper
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 people

Ingredients

  • 16 jalapeno peppers
  • 8 oz cream cheese softened
  • 8 oz sharp cheddar or pepper jack grated
  • 6 oz bacon chopped and cooked until crisp
  • 1 shallot minced
  • 3 Tbsp chives finely chopped
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • ½ cup Panko bread crumbs
  • 2 Tbsp olive oil

Instructions

  • Preheat the oven to 400 degrees with a rack positioned in the middle. Line a baking sheet with parchment paper.
  • Slice the jalapenos in half lengthwise, keeping the stem intact. Scrape out the inner membranes and seeds. Wash your hands after doing this!
  • In a bowl, combine softened cream cheese, cheddar, crumbled bacon, shallot, chives, garlic powder, salt, and pepper.
  • Spoon the cheese mixture into the jalapeno halves. Place on the baking sheet.
  • Combine the panko bread crumbs and the olive oil, then sprinkle over the cheese filled jalapenos.
  • Bake until golden brown and the cheese is bubbly and melted, about 20 minutes.
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Dinner, Lunch, Soup, Uncategorized

Squash and Lentil Soup with Herbs

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Creamy Butternut Squash Soup filled with hearty lentils and topped with fresh herbs

This hearty squash and lentil soup is a bowl of pure comfort, perfect for cooler days or whenever you need a wholesome, satisfying meal. Creamy roasted squash blends beautifully with earthy lentils, creating a naturally thick and velvety base that’s rich in flavor and full of plant-based goodness. Aromatic garlic, onions, and red pepper flakes add depth, while a finishing touch of fresh herbs—like parsley, thyme, or cilantro—brightens every bite. This soup is a cozy, nourishing staple you’ll return to again and again, and it comes from Alison Roman. Her recipe is found here: https://www.alisoneroman.com/recipes/squash-soup-with-lentils-and-herbs/

This soup freezes well, and holds up with almost any fresh herb, but I prefer cilantro, dill, parsley or simple micro-greens.  A dollop of yogurt or sour cream also lends a creamy touch for serving.  

Squash and Lentil Soup with Fresh Herbs

Print Recipe
Creamy and Hearty Squash Soup topped with fresh herbs
Course dinner, Lunch, Soup
Cuisine American, French
Keyword fall soup, lentil soup, squash and lentil soup, squash soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6

Ingredients

  • 2 Tbsp butter
  • 2 Tbsp olive oil plus more for drizzling
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • Kosher salt & freshly ground pepper
  • 1/2 tsp ground cumin (optional)
  • 1 tsp crushed red pepper flakes
  • 2 lbs peeled and chopped butternut squash can also use kabocha or acorn
  • 1 ½ cups yellow or red lentils
  • 8 cups chicken broth
  • 1 tbsp better than bullion paste (optional)
  • 1 Tbsp sherry vinegar for finishing
  • 2 cups coarsely chopped mixed herbs such cilantro, dill, chives and/or scallion

Instructions

  • Heat butter and olive oil in a large pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until the onions are softened and starting to get a little color, 8–10 minutes.
  • Reduce heat to medium and add cumin and crushed red pepper flakes (if using). Stir to bloom the spices a bit in the fat, 90 seconds or so. Add the squash and garlic and season with salt and pepper. Cook, stirring every now and then, until the squash starts to fall apart (it should look like a very coarse mash), 15–20 minutes.
  • Add lentils, broth, bullion paste and season with salt and pepper. Bring to a gentle simmer, letting the squash melt into the broth as the lentils become tender and follow suit (by also melting into the broth), 30–35 minutes. The soup should be split-pea soup in texture, not entirely smooth (this isn’t a puree), but creamy with bits of squash here and there. If it feels watery or too thin for your soup preference, continue simmering until you’ve reached the texture that’s pleasing to you.
  • To serve, add the vinegar, ladle into each bowl and divide herbs among, stirring to let them wilt into the soup a little (which will really perk up the aroma, especially if using a mix of dill and cilantro like I would). Drizzle with a bit of olive oil, maybe a grind or two of pepper or chili flake. While it is creamy enough for me, if you want to spoon yogurt, sour cream, labne or creme fraiche over top, you can—I know some of you will anyway!

Notes

This soup freezes beautifully (without herbs) and comes from the genius of Alison Roman - her site here: https://www.alisoneroman.com/recipes/squash-soup-with-lentils-and-herbs/
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Chive Risotto Cakes

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Pan Seared Risotto Cakes with Yogurt and Fresh Chives.  A Barefoot Contessa side that fits all seasons, feeds a crowd, is make ahead, and absolutely DELICIOUS!!

This is one of those recipes I used to make frequently, and for just a minute, forgot to make it.  It’s officially back in rotation.  

One of the best things about this recipe is you can make the base for the cakes up to a full day ahead, and then just sear them in the pan before serving – a super make ahead side that leaves your eaters impressed and happy, with minimal effort at meal time.  I have made these both ways (ahead, and all at once) and highly recommend doing ahead if you can – the rice mixture becomes more homogenous with a little rest time.  

Chive Risotto Cakes

Print Recipe
Pan Seared Risotto cakes with chives and yogurt
Course Lunch, Side Dish
Cuisine American, Italian
Keyword rice cake, risotto
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 8

Ingredients

  • Kosher salt
  • 1 cup uncooked Arborio rice
  • 1/2 cup Greek yogurt
  • 2 extra-large eggs
  • 3 Tbsp minced fresh chives
  • 1 1/2 cups grated Italian fontina cheese 5 ounces
  • 1/2 tsp freshly ground black pepper
  • 3/4 cup panko Japanese dried bread flakes
  • Good olive oil

Instructions

  • Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
  • Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
  • When ready to cook, preheat the oven to 250 degrees F.
  • Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.

Notes

This recipe is from the Barefoot Contessa Back to Basics cookbook, and can be found on line here - it's a keeper!  https://www.foodnetwork.com/recipes/ina-garten/chive-risotto-cakes-recipe-1948733
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Dinner, Uncategorized

Bolognese Bianco, with Pancetta & Rosemary

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A riff on traditional bolognese with pork, pancetta and rosemary.  This version hits all the winter comfort notes but feels lighter and perfect for January.

Bolognese is pretty much the ultimate pasta dish in our house.  This is a great option to mix it up in a way that feels a little lighter, but has depth of flavor from loads of fresh herbs, garlic, and crispy pancetta bits throughout.  

January is a month where so many of us dial in on resolutions and healthier habits, but it’s also a time for great self care, and we could all use a little of that right now.  Wherever you are, I’d like to make a case for bolognese Bianco to cure all the things; at least what we can control. 

Bolognese Bianco with Pancetta and Rosemary

Print Recipe
A pork version of this legendary pasta dish.
Course dinner
Cuisine Italian
Keyword bolognese, pasta, pork bolognese, white bolognese
Servings 6

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 4 oz. diced pancetta
  • 1 medium sweet onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 5 cloves garlic minced
  • 2 tsp fennel seeds, chopped
  • 1 Tbsp chopped fresh rosemary
  • 1 Tbsp chopped fresh thyme
  • 1 pound ground pork
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 2 bay leaves
  • 1 piece Parmigiano-Reggiano cheese rind
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 2 Tbsp butter
  • 1 pound pasta of your choice rigatoni or ziti work great
  • grated parm and sliced fresh basil for serving

Instructions

  • In a large sauté pan, or a dutch oven, heat the olive oil over medium heat and add the diced pancetta. Cook until crisp, then remove to a paper towel lined plate for later. Leave the oil in the pan, and add the onion, carrot, and celery, stirring to soften for about 4-5 minutes. Add the garlic, rosemary, thyme and fennel seeds, along with a good pinch of kosher salt and black pepper. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the vegetables are very tender and golden, about 10 minutes total. (If the vegetables are browning too quickly, lower the heat.). Add the ground pork and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, about 7 minutes.
  • When the pork is no longer pink, add the white wine, stirring until almost evaporated, about 3 minutes. Add the chicken broth, bay leaves, and parmesan cheese rind, and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 15 minutes. Add the cream and grated parmesan, along with the butter, stirring to combine. Discard the bay leaves and cheese rind, and season to taste with salt and pepper.
  • Meanwhile, cook the pasta as directed, but making sure to keep it just under al dente. When done, reserve about 1 cup of the pasta cooking water. Toss the cooked pasta into the still warm bolognese sauce, finishing with extra pasta water to thin as needed. Top with sliced fresh basil, extra grated parmesan and cracked black pepper. Finish with the cooked pancetta bits as a delicious garnish.
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Coconut Almond Energy Balls

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Coconut Almond Protein Energy Balls – the perfect snack for breakfast or any time you need a quick boost!  These mimic the popular “Almond Joy Balls” you can find everywhere.  I adore the chunks of chopped up roasted salted almonds here.   You can be a real hero to the lacrosse team this spring by bringing a double batch of these to a game!

I’ve tweaked so many versions of this recipe over the past few years, and found my favorite.  It’s heavy on the coconut, full of flavor, and enough of a treat that it can serve as a dessert, but also be a healthy snack for anytime of day.  These take only minutes to prep, but need about 1/2 hour to chill before rolling into bite sized balls.  They’ll keep for a couple of weeks in the fridge.  

I recommend using the old school Jiff or Skippy peanut butter, instead of the natural kind, as it’s easier to mix in and seems to make things smoother – in a pinch, any kind will do.  You can also substitute sunflower butter for nut allergies – and clearly add something else in place of the almonds!

Coconut Almond Energy Balls

Print Recipe
Coconut Almond Protein Energy Balls
Course Snack
Cuisine American
Keyword energy ball, protein ball
Prep Time 5 minutes
30 minutes
Total Time 35 minutes
Servings 18

Ingredients

  • 1 1/4 cups old fashioned rolled oats
  • 1 cup sweetened shredded coconut
  • 1/2 cup creamy peanut butter
  • 1/3 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 cup chopped roasted almonds
  • 1/2 cup mini or regular semi-sweet chocolate chips

Instructions

  • Place all of the ingredients in a large mixing bowl, and stir to combine. If the mixture seems too wet, add a bit more oats and/or coconut. If it’s too dry, add a bit more peanut butter. It should resemble a slightly sticky dough that holds together when lightly squeezed. Place the bowl in the refrigerator for 30 minutes to set (this will make the balls easier to roll later on).
  • Remove the bowl from the refrigerator and portion the dough into balls of desired size - I use a rounded tablespoon to scoop and portion, then roll. Enjoy!

Notes

Energy Balls are something we make often in our house - I know there are many variations, and this one is my favorite.  I recommend using the old school creamy peanut butter here - think Jiff or Skippy.  The natural kind will work, but it won't mix in as smoothly.  If you have a nut allergy, you can substitute sunflower butter here too.
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Dutch Oven Pot Roast with Cognac and Thyme

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Classic Pot Roast with Cognac and Thyme.  A slight variation of the Barefoot Contessa’s “Company Pot Roast” https://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe-1946134  This is a dish that reminds me of home, making it a perfect meal to serve at any of the upcoming holidays – even just a Tuesday night!

 

Pot Roast is a New England classic and it deserves a spotlight – much like beef stew, but almost a touch fancier.  It takes a little time, and the browning of the beef is key to the flavors, but the end result is completely worth the wait!

Pot roast has similarities to the upscaled French classic Boeff Bourguinon; with less stuffiness, and all the flavor of the slow roasted beef.  It’s classic Yankee cooking with root cellar vegetables and the ability to keep for days as leftovers – you can’t get more “yankee” than the ultimate thriftiness of delicious LEFTOVERS!

Dutch Oven Pot Roast with Cognac and Thyme

Print Recipe
Classic Pot Roast with Cognac and Thyme
Course dinner
Cuisine American
Keyword pot roast
Prep Time 25 minutes
Cook Time 3 hours
3 hours 25 minutes
Servings 6

Equipment

  • dutch oven

Ingredients

  • 1 4 to 5-pound prime boneless beef chuck roast, tied
  • Kosher salt and freshly ground black pepper
  • 3 Tbsp All-purpose flour
  • olive oil
  • 2 cups chopped carrots 4 carrots
  • 2 cups chopped yellow onions 2 onions
  • 2 cups chopped celery 4 stalks
  • 2 cups chopped leeks white and light green parts (2 to 4 leeks)
  • 5 large garlic cloves peeled and smashed
  • 2 cups good red wine I use Cabernet
  • 2 Tbsp Cognac or brandy you can substitute Marsala too
  • 1 28-ounce can crushed tomatoes I use San Marzano
  • 1 cup beef stock
  • 1 chicken bouillon cube
  • 4 branches fresh thyme
  • 2 branches fresh rosemary
  • 2 Tbsp chopped fresh parsley, to garnish

Instructions

  • Preheat the oven to 325 degrees F.
  • Pat the beef dry with a paper towel. Season the roast all over with 1 Tbsp kosher salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
  • Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, a little salt and pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, beef stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for a total of 3 hours, lowering the oven temperature to 250 degrees after the first hour. You want the sauce to maintain a simmer, but cook low and slow. I also flip the beef to ensure even soaking in the sauce, about half way through.
  • Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Taste for seasonings. Remove the strings from the roast, and tear the meat into large pieces - I try to shred it like you would with chicken, but in large bites. Return the beef to the sauce, and serve over polenta, mashed potatoes, or just on its own. Garnish with freshly chopped parsley.

Notes

This recipe is a slightly tweaked version of the Barefoot Contessa's Company Pot Roast, linked here - it's delicious and tastes like home!  https://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe-1946134
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Dark Chocolate Andes Mint Brownies

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Decadent dark chocolate brownies topped with melted Andes mints

Dark Chocolate brownies make the ultimate base layer under a layer of melted andes candies mints – the best brownies you will ever eat!  Half Baked Harvest offers up the ideal recipe for the batter – crinkle top brownies https://www.halfbakedharvest.com/crinkle-top-brownies/. 

Here’s a Video!

https://www.tiktok.com/@walestable/video/7097999499318070570?_t=8SKv66PJDiM&_r=1

 

Dark Chocolate Andes Mint Brownies

Print Recipe
Ultimate Dark Chocolate Brownies topped with melted Andes Mint Candies
Course Dessert
Cuisine American
Keyword andes mints, mint brownies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16

Ingredients

  • 2 sticks butter (I use salted)
  • 2 cups chocolate chips
  • 1.5 cups granulated white sugar
  • 1 Tbsp vanilla
  • 2 tsp instant coffee granules
  • 4 xl eggs
  • 1/2 cup flour
  • 1/2 cup cocoa powder
  • 1 Tbsp baking powder
  • 1 box of andes mint candies

Instructions

  • Preheat oven to 350 degrees. Grease and line a 9x12 baking dish with parchment paper to make it easy to lift the brownies out of the pan.
  • Using a medium saucepan, melt the butter and chocolate chips together over medium low heat. Remove from the heat just before all the chips have fully melted, stirring to complete the process. Move the melted mixture into a glass bowl to cool a bit. Stir in the sugar, vanilla and coffee granules.
  • In another bowl, whisk the four eggs until bubbly on top - about one minute. Combine with the chocolate mixture, and then add the dry ingredients (flour, cocoa powder and baking powder). Stir until just combined, then pour into the baking dish, and bake for 30 minutes, until just barely cooked through.
  • As soon as the brownies come out, top with the mint candies, allowing the heat of the brownies to melt them. Using a small spatula, spread the melted mints into a thin smooth layer on top of the brownies, then chill for about one hour to set. The topping will be like an invisible layer of chocolate mint crust that is amazing!

Notes

The brownie recipe for the base is from Half Baked Harvest - her crinkle top brownies are unbeatable!  https://www.halfbakedharvest.com/crinkle-top-brownies/
 
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Ultimate Skillet Blondie Birthday Cake

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The perfectly gorgeous melty oozy chocolate chip skillet cookie that rivals any cake.  The best skillet blondie, EVER.  

July is a month of many birthdays in our family, and this year it felt right to switch things up for something a little different for my Lucy.  Happy 16th to YOU, Lucy, and this skillet blondie is the gift that keeps on giving!!

This one took a couple of tries – but it’s amazing now, and I think will be something we go back to again and again.  It’s pretty much the most delicious thing EVER.  I morphed my favorite cookie dough recipe and added a beaten egg to gift it some loft, and adjusted some things all in the sake of a gooey delicious mess in a skillet.  It worked.  Some might call this a mess – I couldn’t love it more. 

This is legit super easy, foolproof, and requires very little effort to make something special for someone you love.  It’s also pretty fun to just dig into a big skillet of melty cookie dough with spoons.  A heads up that I tweaked the recipe after taking this ingredient shot, which is missing the corn syrup and heavy cream.  It’s THE BOMB now. 

Skillet Blondie Birthday Cake

Print Recipe
Gooey Chocolate Chip Cookie Skillet Birthday Cake, topped with ice cream and candles.
Course Dessert
Cuisine American
Servings 12

Equipment

  • 10-12" cast iron skillet

Ingredients

  • 2 1/2 sticks salted butter, at room temp
  • 1.5 cups packed dark or light brown sugar
  • large egg, beaten before adding
  • 1 Tbsp vanilla
  • 2 Tbsp light corn syrup
  • 2 Tbsp heavy cream
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1.5 tsp kosher salt
  • 12 oz chocolate chunks or chips
  • vanilla ice cream for topping

Instructions

  • Preheat oven to 350 degrees.
  • In a stand mixer, combine the room temperature butter and the brown sugar until whipped and fluffy, about 1-2 minutes.
  • Whisk the egg in a separate bowl, and then add to the creamed butter and sugar. In a separate small pitcher or bowl, whisk the vanilla, heavy cream and corn syrup, and then add that to the creamed butter mixture.
  • In a separate bowl again, mix the flour, baking soda and salt, and then slowly add to the wet ingredients, mixing minimally. Fold the chocolate chunks into the batter at the end, and dump the dough into a cast iron skillet. I reserve a few chunks of chocolate to scatter on the top.
  • Bake in the center rack for about 22-25 minutes, making sure not to overbake. You want a gooey underdone center, that almost needs to be spooned out of the pan. Trust me that will be the best part!
  • Let the cookie cake rest, until cooled, and serve topped with scoops of vanilla or cookie dough ice cream. Top with candles or sparklers, and sing Happy Birthday!

Notes

This cookie dough is meant to be seriously underbaked, and served spooned out of the skillet in a heaping mess.  Keep an eye on this as every oven temp varies with cook time.  
Whisking the egg before adding to the butter and sugar helps create a crinkle top to this skillet blondie - one of the best parts!  Don't over mix after adding the rest of the ingredients.
 
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