Recipes By Jessie Sheehan
3 recipes found
Skillet Sprinkle Sugar Cookie
You don’t need any special equipment to make this superfun, supersize sugar cookie; just a bowl, a whisk, a spatula and a skillet. Not only is making one huge cookie instead of two easier than baking several batches, there is something extraspecial about a giant dessert that is meant to be shared. Eat it warm from the pan with vanilla ice cream or whipped cream on top; or let it cool and slice it up as you would a pie. Swap out the rainbow sprinkles for holiday-themed sprinkles or whatever colors delight you.
Nutella Brownies
These dreamy four-ingredient Nutella brownies are assembled in less than five minutes. Nutella is the recipe’s workhorse, rendering obsolete the need for sugar, leavening and fat. Instead, the magical combination of chocolate-hazelnut spread, a little flour, a couple of eggs and a generous dash of salt, results in the fudgiest, chewiest and easiest of Nutella brownies. If a simpler brownie recipe exists, we have yet to be introduced.
Blackberry Slump
A berry slump is a member of the crisp, crumble and cobbler family, but one that doesn’t require an oven and takes less than 30 minutes from start to finish. Lightly sweetened fruit is cooked in a skillet on the stove and then topped with biscuit dough. Once the pan is covered, the steam created by the bubbling fruit helps cook the biscuits. This recipe calls for cream biscuits, simplifying the assembly process and bypassing the need to integrate cold butter into flour. It also calls for blackberries — but you may substitute any berry you’d like, though you might need an extra teaspoon of cornstarch if your fruit is extra juicy. An optional run under the broiler provides the biscuits with additional color and a crispier cap.