2 Cups Graham Cracker Crumbs

2 Tbsp Sugar

2 Tbsp Butter, Melted



4 Eggs Large, Lightly Beaten

2/3 Cup Sugar

1/4 Tsp Salt

1/4 Tsp Nutmeg

2 1/2 Cups Custard

1 Tsp Vanilla Extract


Chocolate Hazelnut Spread

White Chocolate Shavings

Chopped Hazelnuts



Preheat oven to 350°F

Prepare crust: In a food processor, add graham crackers, sugar and butter and pulse until blended. Press mixture evenly into a 9″ square baking pan.

Bake for approximately 8 minutes. Let cool on a wire rack.

Turn oven temp up to 400°F.

In a saucepan over medium heat, add holiday custard. Stir often to prevent scorching, until bubbles forms around the edges.

In a mixing bowl, beat eggs, sugar, salt, nutmeg and vanilla. Slowly blend in warmed custard.

Pour filling into baking pan and return to oven.

Bake for approximately 30-35 minutes.

Insert a knife in the center, if it comes out cleanly, remove from oven.

Cool completely on a wire rack.

Before serving top with hazelnut spread and sprinkle with white chocolate shavings and chopped hazelnuts

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Peanut Butter-Chocolate Chip Skillet Cookie

Peanut- Butter-Chocolate- Chip -Skillet- Cookie


Peanut Butter-Chocolate Chip Skillet Cookie




1/2 cup (1 stick) butter

1/2 cup white sugar 1/2 cup brown sugar

1 teaspoon vanilla extract

2 eggs

1 cup all-purpose flour

1/3 cup unsweetened (or dark chocolate) cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mini peanut butter cups or peanut butter chips

Top with: additional peanut butter cups, chocolate syrup, melted peanut butter, and vanilla ice cream



Step 1
Preheat the oven to 350 degrees. Melt butter in an 8-inch cast iron skillet over medium-low heat. Stir in sugars and vanilla. Remove from heat and allow pan to cool about 5 minutes.

Step 2
Carefully whisk eggs into the sugar mixture.

Step 3
In a small bowl, combine the flour, cocoa powder, baking soda, and salt. Add the dry mixture to the skillet until just combined. Fold in peanut butter cups or chips.

Step 4
Bake for 15-18 minutes, or until beginning to turn golden on top and around the edges but still soft in the center. Don’t over bake. Remove from the oven and let cool for 5 minutes.

Step 5
Sprinkle with extra peanut butter cups and drizzle with chocolate syrup and melted peanut butter. Top with scoops of vanilla ice cream and serve immediately.

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