This is a topic about the three best cast iron desserts. This includes recipes that you can make with your own oven and cookware, not just fried food from a commercial establishment.
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The “art of manliness drop biscuits” is a blog post that discusses the best cast iron desserts. There are 3 recipes in this article, which include cookies, brownies, and cobbler.
I wouldn’t call myself a die-hard fan of cast-iron cookware; I believe the maintenance is time-consuming and not always worthwhile. When it comes to baking sweets in a cast-iron pan, though, I am completely convinced. Desserts baked in this oven-safe dish have a crispy, scrumptious coating that can’t be replicated in any other way. Plus, there’s no denying that cast iron looks great when serving a large group.
I’ve included three cast-iron desserts that have become household favorites (especially the cookie and the brownie). In reality, any oven-safe pan or baking dish can do for these recipes; however, you may not get the same crisp outside and will need to change bake durations depending to the vessel you use. In the oven, an 8″ square dish (with a surface area of 64″) will take longer than a 12″ round pan (with nearly double the surface area).
These recipes work best in 10″ or 12″ skillets, and I’ve included baking durations for both; I bake the bulk of my desserts in a 10″ Lodge skillet.
Cookie with Chocolate Chips
Chocolate chip cookies are about as simple as it gets when it comes to homemade treats. Mix the sugar and butter together, then add the dry ingredients, chocolate chips, and roll into balls before baking. This skillet cookie is even simpler since you avoid the most difficult step, which is making the cookie balls, which is oily and sticky that no one like doing. Here’s an easy chocolate chip cookie recipe that you can make in a skillet instead of a cookie pan.
- 12 tablespoons melted butter (1 1/2 sticks), cooled
- 1 cup brown sugar (light)
- 1/2 cup sugar (granulated)
- 1 large egg
- 1 yolk of an egg
- vanilla extract (two tablespoons)
- 2 cups flour (all-purpose)
- a half teaspoon of baking soda
- 1/2 teaspoon salt
- chocolate chips (1 cup) + 1/4 cup extra for sprinkling
1. Preheat the oven to 325°F.
2. Melt butter in a microwave-safe dish or small pan. Allow at least 5 minutes for cooling before proceeding to the next step.
3. From here, you may use a stand mixer or a mixing bowl and spatula; it doesn’t really matter. In a mixing dish, add the melted butter and sugars and stir until thoroughly blended.
4. Combine the egg, egg yolk, and vanilla extract in a mixing bowl.
5. Stir in the flour, baking soda, and salt until all of the dry ingredients are well combined. It’s OK if the cookie batter seems thick.
6. Add the chocolate chips and mix well. If you’re using a stand mixer, do it by hand since mixers may be tough on chocolate chips.
7. Sprinkle another handful of chocolate chips on top of the cookie dough in your cast iron pan. (I usually use cooking spray to prepare my skillet, but cast iron supporters would argue that it isn’t essential if it’s well seasoned.)
8. If using a 10′′ pan, bake for 25-28 minutes; if using a 12′′ skillet, bake for 22-25 minutes. Cook just until the edges begin to brown. You don’t want to overcook it, and keep in mind that it will continue to cook in the hot pan after you remove it from the oven. Allow 20 minutes for cooling before serving.
Brownies made from a packaged mix are quick and delicious. Homemade brownies, on the other hand, are famously difficult to make since they need additional ingredients, stages, and mixing. So, what’s the point of building them from scratch? Because when it comes from a box, the thin crackly crust on top and delectably gooey chocolate centre simply aren’t the same. You’ll only need to bake these homemade brownies once to be persuaded they’re worth it.
- 8 oz. chopped baking chocolate
- 1 1/2 sticks butter (12 tablespoons)
- 3/4 cup sugar, granulated
- 3/4 cup sugar (brown)
- 4 eggs
- 2 tblsp maple syrup (pure)
- 1 teaspoon vanilla extract (pure)
- a half teaspoon of salt
- baking powder (1/2 teaspoon)
- a quarter cup of cocoa powder
- 3/4 cup flour (all-purpose)
- 1 cup chocolate chips
Preheat the oven to 350 degrees Fahrenheit.
2. Melt the butter and chopped chocolate bits together. You could use a double boiler on the stovetop, but I like to use a microwave and a 4-cup measuring cup. Heat the butter in the measuring cup until it’s almost completely melted. With a spatula, combine the chocolate chunks and mix well. Slowly, the chocolate will melt. To get it all totally melted and blended, heat it up in the microwave for 2 or 3 additional 20-second bursts, stirring in between.
3. Transfer the mixture to a mixing bowl; you may use a stand mixer or a spatula to achieve this.
4. Combine the two sugars in a mixing bowl.
5. Add the eggs one at a time, mixing well after each addition.
6. In a large mixing bowl, combine the maple syrup, vanilla, salt, baking powder, and cocoa powder.
7. Stir in the flour until it is completely smooth. It’ll be a bit clumsy. Stir in the chocolate chunks until they are uniformly distributed.
8. Pour the mixture into the pan and bake for 35-38 minutes in a 10 inch skillet and 30-33 minutes in a 12 inch skillet. Insert a toothpick into the center to check; it should come out fairly clean. Don’t worry if it’s slightly undercooked — I think it’s even better that way — and keep in mind that it will continue to cook after it’s taken from the oven. Allow for a 20-minute cooling period before serving.
Cobbler with Strawberries
Traditional cobblers are a kind of fruit-based baked dessert. The primary layer is usually a berry (but apple is also popular), which is cooked on its own with sugar and spices to create a jam-like consistency. Then you add more biscuit dough, simmer for a few more minutes, and you’ve got yourself a delicious biscuity-fruity mixture. In a cast iron skillet, the texture is unbeatable, and the presentation is as amazing.
- 4 cups halved fresh or frozen strawberries (if using frozen, they should be thawed enough to be halved)
- 3/4 cup sugar
- 1 tablespoon cornstarch
- Cinnamon, pinch
- 1 lemon’s zest
- 2 tablespoons freshly squeezed lemon juice
- 1 cup flour
- 1 tablespoon of sugar
- 2 tablespoons cornmeal (optional if you don’t have any; provides a wonderful texture to the finished dish)
- 2 tablespoons powdered baking soda
- a quarter teaspoon of baking soda
- 1/4 teaspoons salt
- 4 tablespoons melted and cooled butter
- a third cup of buttermilk (can substitute whole milk)
- 1/2 teaspoon vanilla
- 2 tsp sugar + 1/4 teaspoon cinnamon (for your homemade cinnamon-sugar; see below)
1. Preheat the oven to 375°F.
2. Prepare the strawberries and boil them:
- In a small mixing dish, combine the sugar, cornstarch, and cinnamon.
- Stir in the strawberries, lemon zest, and lemon juice until the berries are equally coated.
- Pour the mixture into your cast iron pan and bake for 20-25 minutes (the duration will be the same whether the skillet is 10′′ or 12′′). A bubbling combination with the consistency of jam is what you’re searching for.
3. Prepare the cookie dough while the berries are cooking:
In a mixing dish, combine the flour, sugar, cornmeal, baking powder, baking soda, and salt.
Whisk together the buttermilk, melted butter, and vanilla in a large measuring cup until thoroughly blended.
Combine when the berries have been removed from the oven. When they’re ready, put the wet and dry ingredients in a mixing bowl and whisk until just incorporated.
- Make the cinnamon sugar in a separate small dish by combining the two ingredients with a fork.
4. Preheat the oven to 425 degrees Fahrenheit. Spoon the biscuit batter on top of the fruit mixture in 8 about equal-sized and evenly-spaced pieces.
Cinnamon sugar should be sprinkled on each biscuit. Bake the biscuits for 15-18 minutes, or until golden brown. Remove from the oven and set aside to cool (just long enough to handle) before serving with ice cream.
The “homemade fudgy brownies” is a recipe that has been around for a long time. It is easy to make and tastes great.
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