School's out for the summer and suddenly I have teen boys at home all day, and they are hungry!
I don't realize how much food they don't eat when they are just somewhere else. Holy cow! It's all they think about.
Last night after dinner they were clamoring for dessert (two boys ate 16 Drumsticks in four days) and I had just seen this dessert at sophistimom on Pinterest (gosh it's hard these days to find the original recipe. Click, click, click....).
This dessert just has "teenage boys" all over it.
Stressed out mommies, too.
It was delicious and though it served eight pieces, if you have a big family, you'd best invest in another pan. This is a keeper.
PS I used an 8-inch cast iron skillet and followed the recipe exactly, except for using chocolate chips (Ghiradelli dark) instead of chunks.
Skillet Chocolate Chipper
serves 8
1 stick (8 tablespoons) unsalted butter
Preheat oven to 350 degrees. Melt butter in an 8 inch castiron skillet set over medium-low heat. Stir in sugars and vanilla and removefrom heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
Crack an egg onto the butter and sugar mixture, anduse a fork to whisk it well into the mixture. Place flour, baking soda, andsalt on top, and very carefully stir into the mixture until smooth andwell-mixed. Stir in chocolate chunks. Place in the oven for 15-20 minutes*, oruntil starting to turn golden on the top and around the edges, but soft in thecenter. Serve with vanilla ice cream.
* Mine took at least 10 minutes longer than the recommendedtime, but it would have been good with only five minutes more -- it wasn'tterribly gooey and gooey is a good thing.
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