Irish Skillet Cookie


  • 2 pints ice cream
  • 2 cups caramel sauce
  • 1 x 10″ cookie

The quantities in this recipe make more than enough ice cream and caramel sauce for this recipe. Any surplus can be stored as noted at the end of the recipe. Enjoy!


Irish Cream ice cream

  • 2 1/2 cups whipping cream
  • 1 can (300ml) sweetened condensed milk
  • 3/4 cup Irish cream liquer
  • pinch salt

*before starting the ice cream ensure that your bowl, beaters and cream are chilled in the fridge for a couple of hours

Caramel sauce

  • ½ cup water
  • 2 Tablespoon light corn syrup
  • 1 ½ cups granulated sugar
  • ¼ teaspoon cream of tartar
  • ¼ cup unsalted butter, cubed, room temperature
  • 1 cup heavy cream, room temperature
  • 2 Tablespoons Irish whiskey

Skillet cookie

  • 375ml Irish porter stout
  • 1 cup brown sugar, divided into 1/4 and 3/4 quantities
  • 1/2 cup white sugar
  • 3/4 cup butter, room temperature
  • 2 Tablespoon rendered bacon fat
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoon hot water
  • 1/2 teaspoon salt
  • 2 1/2 cups flour
  • 2 Tablespoons milk powder
  • 2 cups semi-sweet chocolate chips
  • 1 Tablespoon butter


Irish Cream ice cream

  1. In a medium bowl add the sweetened condensed milk, Irish cream and salt, whisking to combine. Set aside until needed
  2. In a large bowl whisk the whipping cream until soft peak stage
  3. Add in the Irish cream mixture, folding gently so as not to deflate the whipped cream
  4. Pour into a freezer-proof container and freeze for at least 5 hours, or overnight, until the ice cream has set. Keep in the freezer until ready to serve

Caramel sauce

  1. Combine the sugar, corn syrup, cream of tartar and water in a large saucepan set over a medium–low heat, swirling the pan until the sugar melts. Bring to the boil and cook for 10–12minutes until it becomes a deep gold colour, but not dark brown. DO NOT STIR at any point. If you need to you can gently swirl the pan to make sure the mixture is melting evenly. When the caramel begins to colour, it will darken quickly so keep a close eye on it
  2. Once it reaches the correct color, quickly, but carefully, remove the pan from the heat. Add the butter cubes and using a wooden spoon gently stir until the butter has melted and is well combined. It will bubble a little and release steam so take care not to burn yourself
  3. Next, add the cream and again slowly stir, again taking care not to burn yourself from the rising steam
  4. Once well combined, add the whiskey, and whisk to combine. Return to a medium heat and cook for a further minute, stirring constantly. Remove from the heat and transfer to a heat-proof bowl. Allow to cool completely

Skillet cookie

  1. In a pan combine the porter stout and 1/4 cup brown sugar. Heat over a medium heat and reduce until 1/3 cup remains. Remove from heat and set aside to cool fully
  2. Preheat your oven to 375 degree F. Heat a 10″ cast iron skillet in the oven while making the cookie batter
  3. In the bowl of a stand mixer, combine the butter, white sugar, remaining brown sugar and bacon fat, beating until well creamed, pale and fluffy
  4. Add in the eggs one at a time, beating to combine thoroughly before proceeding. add in the vanilla extract and cooled porter stout syrup, beating until uniform in color and well combined
  5. Dissolve the baking soda in the hot water and add to the batter along with the salt, stirring to combine
  6. Add in the flour and milk powder, stirring to combine well. Finally fold in the chocolate chips
  7. Carefully remove the hot skillet from your oven, and melt the butter in it, swirling it to coat the bottom and sides of the skillet. Add the cookie batter and carefully spread it out using a spatula or spoon to fill the skillet
  8. Return the filled skillet to the oven and bake for 20-22 minutes until cookie is deep golden brown color
  9. Remove from oven and allow to cool to serving temperature

To serve

  1. To serve, finish the warm cookie with scoops of Irish cream liqueur and drizzle generously with the whiskey caramel sauce

To keep

  • The baked cookie can be kept in an airtight container at room temperature for up to 3 days
  • The ice cream should be kept in an airtight, freezer-proof container for up to 3 months.
  • The caramel sauce can be stored in an airtight, sterilised container for up to 2 weeks in the fridge. If it sets too much in the fridge, remove and allow to come to room temperature

Queen of Puddings Brunch Pancakes

Yet another bake that came about from my time on Food Network Canada’s show Great Chocolate Showdown. The elimination challenge in Episode 4 was to bake a brunch dish inspired by a favorite childhood dessert, using QuakerTM oat flour. The items for selection were coffee cake, tart, pancakes, crepes and biscuits. While I’m definitely partial to a good breakfast biscuit, pancakes are much closer to my heart. Waffles give me a savory brunch option, whilst pancakes are the perfect vehicle for a sweet option.

My childhood memory would have been firmly anchored in my mom and her synonymous dessert that is Queen of Puddings. My mother was solely responsible for my ability, passion and sometimes foolhardy ambition when I bake. In my childhood memories, she’s permanently enrobed in a gingham tabard, and there was nothing this woman couldn’t make, bake or generally concoct in the kitchen. If I were to sum up a childhood of kitchen memories in one delicious dessert, Queen Of Puddings, instantly springs to mind. With layers of breadcrumb enriched vanilla custard layered with sweet, tangy raspberry jam and topped with billowy clouds of fluffy, golden toasted meringue it was my mom’s go-to dessert when ingredients were scarce. For me it’s a classic case of my mom being a kitchen alchemist and turning a few mundane ingredients into something fantastic- a fine example of the whole being more than the sum of it’s parts. The original recipe is easy and comforting, and it’s warmth, familiarity and soothing nature will always remind me a a childhood at my mother’s hip.

Of course trying to marry such a quintessentially classic comfort pudding with the concept of brunch was always going to be a fun challenge at best! In my head the signature layers of the original recipe lend themselves perfectly to create a layered, stacked brunch dessert. Here I’ve created a pancake stack bordering on an entremet- layers of pancake with ganache, custard, and jelly regally crowned with peaks of soft, fluffy meringue. Anyone for a boujee brunch?

Yes I’ve taken shortcuts here with the use of Jello-O and custard powder. For me, when making brunch, shortcuts are ALWAYS welcome. Anything that helps me get to the table fast and get the bubbles flowing even faster is always acceptable in my books! I’m not one to stand on ceremony.

Bottoms up!

Queen of Puddings Brunch Pancakes #recipe #greatchocolateshowdown

Makes 4


Oat Pancakes

  • 2 cups oat flour
  • 1 1/2 tsp baking powder
  • 1/2 cinnamon
  • 1/8 tsp Kosher salt
  • 2 eggs
  • Zest 1 large orange
  • 1 cup whole milk
  • 1/4 cup butter, melted
  • 1 Tbsp agave syrup
  • 1/2 tsp vanilla extract
  • 1 cup chocolate chips

Whipped Chocolate Ganache

  • 1/2 cup whipping cream
  • 2oz dark chocolate, cut in to chunks
  • 1 Tbsp Raspberry liqueur
  • 1/8 tsp Kosher salt

Prosecco Raspberry Gelee

  • 1 pack Raspberry Jell-O
  • 1 cup boiling water
  • 1 cup Prosecco

Chocolate Custard

  • 2 Tbsp custard powder
  • 2 tsp sugar
  • 1 cup whole milk
  • 2 oz dark chocolate, cut in to chunks


  • 2 egg whites
  • 1/2 cup fine sugar

To Serve

  • 1 1/2 cups fresh raspberries, sliced lengthwise in half


Prosecco Raspberry Gelee

  1. In a jug combine Jell-O powder and boiling water. Stir until dissolved
  2. Slowly add in prosecco and stir gently to incorporate
  3. Pour into 3″ dia silicone tartlet mold to 1/4″ depth
  4. Place in refrigerator to set

Chocolate custard

  1. Mix the custard powder and sugar together in a small pan
  2. Add the milk, and stir to combine
  3. Continue heating, stirring constantly, until the custard is smooth and well thickened
  4. Remove pan from heat and stir in chocolate chunks until melted and fully incorporated
  5. Leave to cool for 5 mins before placing into a piping bag fitted with a plain round tip
  6. Pipe discs of the custard into a silicone tartlet mold to match your Jell-O tartlet mold
  7. Cover the surface of the custard with cling wrap to prevent skin forming on the surface
  8. Place in refrigerator to set

Whipped Chocolate Ganache

  1. Gently heat the cream in a pan until just below boiling. (look for small bubble starting to appear at the edge of the cream)
  2. Remove from heat, add the raspberry liqueur, salt and chocolate chunks and leave for 2-3 minutes
  3. After this time gently stir to emulsify the mixture until it is smooth and uniform in color
  4. Leave to cool to room temperature
  5. Using a whisk or hand held mixer whip the mixture until light and fluffy. Be careful not to overwhisk in case of separation
  6. Cover and set aside until needed

Oat Pancakes

  1. In a medium bowl, whisk together the oat flour, baking powder, cinnamon, and salt
  2. In a separate larger bowl, mix together the eggs, milk, melted butter, orange zest, and vanilla extract
  3. Add the dry ingredients and stir to combine. Once nearly combined stir in the chocolate chips
  4. Heat a griddle pan over a medium high heat. Lower heat to medium low, and using 1/3 cup measurement pour circles of pancake batter to give you 8 pancakes. Your pancakes should spread to approximately 4-4 1/2″ diameter
  5. Cook on each side for 3-2 minutes until golden brown, flipping when done.
  6. Remove from heat and set aside until serving


  1. In a stand mixer fitted with the whisk, beat the egg whites until soft peaks form
  2. With the mixer on, gradually beat in the sugar until stiff peaks form. meringue should be glossy and smooth
  3. Transfer to a piping bag fitted with a desired piping nozzle

Assembly/ To Serve

  1. Remove whipped ganache from refrigerator and transfer to a piping bag fitted with a round plain nozzle
  2. Pipe a round of ganache onto a pancake placed on a plate, leaving 1/4-1/2″ border
  3. Set raspberries halves around on the border, standing up against the ganache
  4. Place a second pancake on top
  5. Carefully remove a round of chocolate custard* from the mold and place on top of second pancake
  6. Carefully remove a round of raspberry gelee* from the mold and place on top of the chocolate custard round
  7. Set raspberries halves around on the border, standing up against the custard & gelee rounds
  8. Top with peaks of meringue piped in desired arrangement and torch to finish until toasted and browned
  9. Serve with any remaining raspberries

*Chocolate custard and gelee rounds can be placed in the freezer, after setting, for 10-15mins to firm up to aid removal

Tahini Double Chocolate Cookies

These cookies are a spin-off from my other “Go To” cookie recipe Snickers-style Peanut Butter Cookies. A few people asked if there was something similar but taking account of the omni-present nut allergy factor. Of course my mental wheels started turning!
What with being in The Time Of Covid I immediately consulted the contents of my pantry. Lo and behold! there was the answer peering sheepishly from behind a burly jar of Nutella- Tahini! Purchased once upon a time full of ignorant ambition with the sole aim of rustling up homemade hummus (which incidentally was done but received with a lacklustre reception) it was used once and then exiled to the shadowy, flour-dusted recesses of my pantry shelves.
So in an effort of waste not want not, I wondered if a like-for-like sub could be done for peanut butter? I’m very happy to report that a favorable result was achieved. So favorable in fact that they didn’t last past Day 2 after being made. If you haven’t tried tahini in cookies you’re missing out on quite a nifty little ace card to have up your seed. Whipping it in to cookies gives a subtle, nutty flavor almost bordering on earthy. The savory tones of it complimenting the overall sweetness of the cookie. The finished bake also yields a softer, almost chewier centre with the use of the sesame butter. Perfection!
Having used just one variety of chocolate in the previously mentioned peanut butter cookie, I wanted to up the stakes (and the indulgence) here. It seemed a natural choice to include both white and semi-sweet chocolate. As I state in the recipe, I definitely recommend roughly chopping the chocolate in to irregular chunks as opposed to the use of regular chocolate chips. I find that chips  detract from the uniqueness of the finished cookie with their homogenetic blandness shape. Sure they have a time and a place- but these cookies ain’t either!

So what are you waiting for? You seriously wont regret trying these out and hopefully they’ll become as much of a staple for you as they are for me here.

Makes 18-20 apx


    • 1/2 cup salted butter (1 stick), room temperature
    • 1/2 cup white granulated sugar
    • 1/2 cup packed brown sugar
    • 1/2 cup tahini butter, well mixed
    • 1 large egg
    • 1 1/4 cups all purpose flour
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon kosher salt
    • 1 teaspoon vanilla extract
    • 2oz semi-sweet chocolate
    • 2oz white chocolate


    1. Chop the chocolate in chunks. You don’t want too fine a piece- irregular and varied sizes look a lot better in the finished cookie. Set aside until needed
    2. Line a cookie sheet with baking parchment and set aside until needed
    3. In the bowl of a stand mixer beat the butter, brown sugar and white sugar until creamy (about 10 mins at medium speed)
    4. Mix in the egg, followed by the tahini butter and continue mixing until fully combined
    5. In a separate bowl, combine the flour, baking soda, baking powder, salt and whisk to combine.
    6. Gradually add the combined dry ingredients into the sugar/butter mixture. Mix on medium/low speed until fully incorporated
    7. Fold in the chocolate chunks. Mix until well mixed through the dough (I find here it easier to fold by hand rather than using a spatula or spoon. It just depends on what you’re more comfortable with)
    8. Cover the dough with cling wrap and refrigerate the dough for between 20- 30mins
    9. Preheat your oven to 325°F
    10. Using a medium cookie scoop (2 tbspn apx) shape the dough into 1 inch balls. Place the balls of dough about 2-3 inches apart on the pre-limed cookie sheet
    11. Bake at 325°F until light brown, about 15 to 17 minutes. Remove the cookies from the oven and let cool on their baking sheets for 5 minutes. After that, transfer the cookies to a rack to cool completely

*The baked cookies will keep for up to a week in an airtight container

#Recipe #ChocolateChip Day

A food lover’s calendar is choc-full (pardon the pun!) of days on which to celebrate, indulge and extol the virtues of food stuffs galore. In fact I’m pretty certain that if you research hard enough you’ll find that every single day is bequeath to some food or ingredient somewhere in the world. Not that I’m complaining! On that note, May 15th is National Chocolate Chip Day here in North American waters. And without further ado I present not one but TWO culinary efforts in homage to that humble morsel of cocoa goodness.

My “Triple Chocolate Peppermint Cookies” are chocolate, chocolate, chocolate lovers dream! Crumbly mint chocolate cookie studded with chocolate chips, enrobed in a smooth, dark chocolate case. Absolute perfection with a glass of ice-cold milk. Girl scouts eat your hearts out!

The second cookie that we have, “Choc Chip Short Oat Cookies” are a wonderful hybrid between buttery, crumbly shortbread and a classic oatmeal cookie. Easy to bake they’re also a handy one to have ready should you be looking for an afternoon activity with little hands.

Triple Chocolate Peppermint Cookies

Peppermint Cookies 1

Ingredients (makes apx 50)
Chocolate Cookies:

1 cup butter, room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 cup cocoa powder, unsweetened

3/4 teaspoon salt

1 1/2 cups cake flour

1 cup chocolate chips, semi-sweet

Chocolate Peppermint Coating:

16oz chocolate, semi-sweet, broken into pieces

1 teaspoon peppermint extract

Making the cookies:
  • In the bowl of a stand mixer, cream the butter and powdered sugar until well combined (apx 10 mins) Add the vanilla extract, peppermint extract, salt, and cocoa powder. Mix until the cocoa powder is well combined and there are no pockets of cocoa dust
  • Add the flour and mix until you have crumbly dough
  • Gather the dough into a ball, and knead it together on a counter for about 3-5 mins It should become somewhat smoother. (Don’t worry if it’s still a little crumbly)
  • Divide the dough in 2, flatten into disks, and wrap in cling wrap. Chill in a refrigerator for 15-20 minutes
  • Preheat oven to 350°F.  Line two baking sheets with non-stick baking parchment
  • Roll dough out to a thickness of 6mm. I used a rolling-pin with guides to get a consistent thickness. A trick I found that works really well is to roll the dough out between two sheets of baking parchment. Not only are the cookies easier to lift, it also saves on counter top mess and cleaning up!
  • Cut out cookies (I use a 2 “ cutter) and place, spaced apart, on the pre-lined baking sheets
  • Bake for 10 minutes. Remove the cookies from the oven and allow them to cool on the trays for 3-5 mins. Then careful remove to wire racks and allow to cool completely
  • When your cookies have cooled completely prepare your chocolate coating

Peppermint Cookies

Making the coating:
  • In a bowl set over hot water in a pan, slowly melt the chocolate, stirring occasionally
  • Add in the peppermint extract and stir to combine. It may look like it’s caused the chocolate to separate and become grainy but fear not! Keep stirring and it’ll come right in the end.
Finishing the cookies:
  • With a fork in each hand, gently drop the cookies one at a time into the chocolate coating
  • Using the forks, flip to coat all sides. Lift the cookie out of the chocolate with one of the forks and allow any excess chocolate to drip off the cookie back into the bowl
  • Place the freshly coated cookie on a parchment lined counter, and repeat
  • Allow the cookies to cool at room temperature until ready. They’ll be ready in a couple of hours but I find it best to leave them overnight. They can be stored in an airtight tin for 3-5 days. (Use baking parchment to separate the layers and prevent sticking)

Peppermint Cookies 3

*When dipping the baked cookies you’ll get to a point where it becomes too awkward to flip and properly coat the cookies in the melted chocolate. I transfer the remaining chocolate to a piping bag and drizzle it over the remaining cookies.

Peppermint Cookies 4

Choc Chip Short Oat Cookies

Oatmeal Cookies

Ingredients (makes apx 48)

1 cup butter, softened

1 cup powdered sugar

1 1/2 cups cake flour

½ teaspoon baking soda

2 teaspoons vanilla extract

1 cup quick-cooking oats

12oz chocolate chips, semi-sweet

  • Heat oven to 325°F. Line two baking sheets with baking parchment
  • In large bowl of a stand mixer, cream butter and powdered sugar until light, fluffy and well combined
  • Add in the flour, baking soda, vanilla and oats., and mix until well combined
  • Stir in chocolate chips
  • On pre-lined baking sheets, drop dough by teaspoonfuls. Space them apx 2 inches apart
  • Bake in the preheated oven for between 11 to 13 minutes
  • Remove from the oven and allow to cool on the trays for 5 mins
  • After 5 minutes carefully transfer the baked cookies to wire racks and allow to cool completely
  • Enjoy!