S’mores Skillet Dessert


Treat yourself to this S’mores Skillet Dessert, this is one for people of all ages!


Excited to share a dessert that my family and friends LOVE! Anytime you start with chocolate chip cookie dough and build from there you just know it’s going to be good!

This dessert is perfect for people of all ages because it brings two classic flavors together.

Chocolate Chip Cookie Dough + S’mores ingredients (sort of) = S’mores Skillet Dessert. So yummy!

Goodness, I have been making this one forever I can’t believe I haven’t thought of making it for the blog until now. Hope you enjoy it as much as we do! :)

Let’s take a look at the details.

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Strawberry-Rhubarb Cookie Cups


My Strawberry-Rhubarb Cookie Cups are a wonderful bite-sized version of strawberry-rhubarb pie meets sugar cookie!


Depending on where you live, you may or may not be surrounded by rhubarb right now. Not everyone has rhubarb and not everyone wants rhubarb, I get it.

However, please keep reading because you can use this technique with any of your favorite homemade jams, jellies, or store bought pie filling!

For these wonderful little cookie cups I used wonderful homemade strawberry-rhubarb jam! No I didn’t make the jam, I bought it at our local farmers market, and it was fabulous!

You know those really, really good jams and jellies your grandma used to make? Or maybe even makes now. That’s exactly how good this stuff was! :)

Start with quality ingredients and you will have great food every time! Remember, good quality does NOT mean expensive. I’m big on fresh and local when it can be done.

In this case start with a good jam or pie filling and your cookie cups will turn out great!


Before you do anything else make sure you spray your mini muffin pans with cooking spray.

First you bake the cookie cups. When they come out of the oven and are still warm, press them down a bit with a round object. Usually I just use the round part of a sprinkles container. It’s the perfect size!

Then add your Strawberry-Rhubarb jam, or pie filling and bake for a few more minutes.


Drizzle as much icing on the cookie cups as you like. Clearly I didn’t hold back because I know exactly how my guys like things. I suppose you could call my approach rustic, sure we’ll go with rustic. :)

Or if you prefer, you can be as exact and precise as you want to with the icing.


There are definitely some wonderful fruit chunks in these cookie cups because I started with a quality strawberry-rhubarb jam. Or if you prefer, pie filling would work just fine.

These Strawberry-Rhubarb Cookie Cups are such a nice warm weather treat! They are absolutely scrumptious!


Strawberry-Rhubarb Cookie Cups

Ingredients:                          2015-07-02-6285

1 cup butter, softened (preferably unsalted)

1 1/2 cups powdered sugar

1 large egg

1 teaspoon vanilla

1/2 teaspoon almond extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar (optional)

1/2 teaspoon kosher salt, or sea salt (add only if using unsalted butter


1 (16.5 oz.) roll refrigerated sugar cookie dough

1 regular size jar Strawberry-Rhubarb Jam


1 (21 oz.) can your favorite pie filling

1 1/2 cups powdered sugar

2-3 tablespoons milk

1/2 teaspoon vanilla


1. Using a stand mixer or electric mixer beat butter until creamy. Add powdered sugar, egg, vanilla and almond extract, mix well. Blend in flour, baking soda and cream of tartar. Wrap dough in plastic wrap and chill for about two hours.

2. Remove dough from refrigerator; preheat oven to 350 degrees F. Spray two mini muffins pans generously with cooking spray, or line with mini cupcake lines. Weigh out 16,5 ounces of cookie dough, this will be the part you use. Set aside the rest of the cookie dough for another time. Or you can use a 16 ounce package of refrigerated cookie dough.

3. With a small cookie scoop, scoop a ball of dough into each mini muffin cup. You want 24 equal sized pieces. Bake for 13-15 minutes.

4. Remove from oven. Use a round object like the bottom of a sprinkles container, or a shot glass to make an impression in each cup. Fill each cup with about 1 tablespoon of jam/pie filling. If the filling seems to be going everywhere simply use a little less.

5. Return to the oven and bake an additional 3-5 minutes. Cool completely on wire racks then remove from pans.

6. Whisk together the icing – powdered sugar, milk and vanilla. Drizzle with mixture as desired. Allow icing to dry before serving. Store in refrigerator.

Makes 24 servings

Here’s another great recipe for you using rhubarb and strawberry!

Try my Rhubarb-Strawberry Coffee Cake!

Rhubarb Coffee Cake

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Frosted Cookie Cake Pie


My Frosted Cookie Cake Pie has all those wonderful flavors loved by everyone! It’s not too often you get pie, cake, cookie, buttercream frosting and sprinkles in one dessert! :)

2014-10-09_3315 Frosted Cookie Cake Pie

Frosted Cookie Cake Pie is one of those things we’ve probably all thought about trying at one time or another. Or maybe something along this line anyway.

I have been thinking about it for a while, so it seemed like time to make my own version, and I’m glad I did the kids absolutely LOVED it!

If you are not familiar, Cookie Cake Pie is just as wonderful as it sounds! I went with more of a Halloween look and feel, being that it is that time of year! So, for my Frosted Cookie Cake Pie you start with a frozen deep dish pie crust, add your favorite chocolate chip cookie dough, then pour in bright orange cake batter (for Halloween of course) and bake! Let it cool completely, frost and add all the fun Halloween sprinkles you want to!

Keep in mind you can make your Frosted Cookie Cake Pie as simple or elaborate as you want to.

Let me show you how to make this for your favorite goblins. :) [Read more…]

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Double-Chocolate Oatmeal Skillet Cookie

Double Chocolate Oatmeal Skillet Cookie_206

My Double-Chocolate Oatmeal Skillet Cookie is the perfect combination of chocolate, oatmeal, M&M’s and a delicious skillet cookie in one! Who could ask for more?

2014-06-03_210 Double-Chocolate Oatmeal Skillet

My Double-Chocolate Oatmeal Skillet Cookie is one of those things you just have to try!

I’m willing to bet you will cut yourself a wedge, eat it, and before long you will find yourself going back for another piece. :)

There’s definitely something special about this skillet cookie that will have you coming back for more! MM_226 One of the added perks of a skillet cookie is you have plenty of room to top it off any way you want to. As you can see, a big scoop of ice cream with a little drizzle of chocolate sauce, and a few more mini M&M’s is always good!

This skillet cookie is also very good served plain. It also travels very well! You could easily slice a few wedges for backpacks, a lunch for work, or take with you just about anywhere.


One thing I would like to stress is you can always change the amount of oatmeal in this recipe. So if you’re not a huge fan of oatmeal feel free to use less oatmeal and more flour.

Play around and do whatever makes you happy!   MM_222

Whether you bake this skillet cookie in two skillets or one, it’s sure to turn out great!


Double-Chocolate Oatmeal Skillet Cookie

Ingredients: 2014-06-03_210 Double-Chocolate Oatmeal Skillet

1 cup (2 sticks) butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

1/2 cup cocoa powder

2 eggs, room temperature

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt (optional)

2 1/2 cups oats (quick or old fashioned, uncooked)

1/2 cup mini chocolate chips

1 regular package Mini Rainbow M&M’s, reserve some for serving


1. Spray two oven-proof (6-inch) skillets, or one oven-proof (12-inch) skillet with cooking spray. Or line skillets with parchment paper; set aside.

2. Beat together butter and sugars until creamy.

3. Add eggs and vanilla; beat well.

4. Add combined flour, baking soda, and salt (if using); mix well.

5. Stir in oats and mini chocolate chips; mix well.

6. Press dough into 2 – 6″ skillets, or 1 – 12″ skillet. Top with mini M&M’s, pressing M&M’s slightly into dough. Bake 20-25 minutes, or until done. Time will vary depending upon skillet size and weight.

7. Cool on a wire rack for about 30 minutes. Serve warm or cool completely. Slice into wedges, top with ice cream and chocolate syrup if desired, and enjoy!

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Chocolate Chip Cookie Donuts


A cookie and donut in one? That’s right, and when they’re homemade they couldn’t be better. You get the best of both worlds with this yummy cookie!

Chocolate Chip Cookie Donuts _228

What’s better a homemade chocolate chip cookie or a homemade donut?

Well now you don’t have to decide! This recipe brings two favorites together.

By now we have all probably seen some version of cookie donuts. This is my favorite version of cookie donuts that I make for my family and friends time and time again.

Of course they just have to be topped off with chocolate! The chocolate blend I put on top is so good and so easy! :)

Let’s take a look, shall we?

[Read more…]

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St. Patrick’s Day Cookie Balls


Yummy, minty, and filled with a double dose of chocolate, these cookie balls are terrific any time of year, but especially on St. Patrick’s Day!


I apologize in advance for another recipe that includes chocolate. It’s just that it has been so darn cold here, and chocolate just seems to be one of the few things that makes everyone just a little happier. :)

Every year I try to make a few things for St. Patrick’s Day. Whether you’re Irish or not, it’s just plain old fun!

My St. Patrick’s Day Cookie Balls are a must for the upcoming holiday in March. The boys were ecstatic when they came home from school the other day and they saw these waiting for them.

These cookie balls have all the right stuff for this green holiday. Or at least we think they do, and I hope you agree!

[Read more…]

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Chocolate Explosion Cookie Cake


My Chocolate Explosion Cookie Cake is great for any cold winter’s day, or really any day of the year!   

Chocolate Explosion Cookie Cake_016

With yet another winter storm hitting us, I have a lovely simple cookie cake recipe for you today that is yummy as can be! 

Go get your favorite Chocolate Cake Mix and I bet you’ve probably got the rest of the ingredients right in your pantry.

If you don’t have the exact candy mix I used, don’t worry. Use whatever you have, or whatever mix you like best. :)

Stay warm everyone!

[Read more…]

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Oatmeal Marshmallow Cookie Sandwiches


Delicious homemade marshmallow buttercream frosting lathered between two freshly made oatmeal chocolate chip cookies. Please pass the milk!  


I was experimenting in the kitchen today like I often do, especially during this never-ending Winter, and I came up with something I think you guys are really going to like.

Today I am sharing my Oatmeal Marshmallow Cookie Sandwiches. Okay, let me clear the air right away. I know a lot of people grew up eating Little Debbie Oatmeal Creme Pies. However, I did not! We just never had them in the house.

I know what they are of course, but I have never actually had one. I wasn’t out to copy anyone or anything, I just wanted a little something different. :)

I am very happy with how these turned out! Because, everything in these cookies tastes the way I want it to taste. Don’t you love it when that happens?

A homemade chocolate chip oatmeal cookie with homemade vanilla marshmallow buttercream frosting. What’s not to love? 

Make sure you make these on the smaller side like I explain in the recipe. Trust me on this, when made with real ingredients they are very filling, and very very good!

[Read more…]

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Double Chocolate Candy Bars


A package of cake mix streamlines the process for making these decadent brownie-like bars. Soft, chewy, fudgy perfection. 

double chocolate candy bars_104

Hey guys! Today I think I have a bar that most of you will like. If you love a good fudgy cookie or bar, you will like this one. Keep in mind, this is a brownie-like bar, but technically it is still a bar.

Moving on, I really do love bringing you guys easy to make recipes, because let’s face it, we’re all busy these days. AND, just when you think you can’t get any busier, you do, right? I get it, really I do!

Make these bars for the family or whoever you’re cooking for that particular day or evening, and I guarantee you, you will feel the love!

[Read more…]

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Skillet Baked Chocolate-Sugar Cookie

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Skillet Baked Chocolate-Sugar Cookie

I have been making cookies since grade school. It’s no wonder my kids like cookies as much as I do. Luckily, my husband loves homemade cookies as much as we do.

This is a simple cookie treat that you can prep in about 15 minutes, bake while you’re making dinner, and let cool for a bit while you’re eating. Then simply slice for dessert and enjoy!

This is not a gourmet dessert or one to impress your friends but we love skillet cookies and have made them for numerous family occasions. Usually, my fellas can’t wait to see what combo I’m going to do next. :)

[Read more…]

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Double Chocolate Chunk Cookies

Title Double Chocolate Chunk

Title Double Chocolate Chunk

You guys probably know by now how much we love our cookies around here. If not, let me tell you, we are huge cookie fans at this house!

Today I just wanted to make a basic cookie that I knew my kids would love. They are in school until June 7th this year. Can you believe it? They have been working so hard all year long, and they could use a little something to brighten their day. They are sooooo ready for summer!



I know, there are a million cookies called Chocolate Chunk Cookies or Double Chocolate Chunk Cookies. This isn’t anyone’s exact recipe. I pretty much knew what I wanted the cookies to include before I even looked through my cookie recipes. After all, most Chocolate Chunk Cookies are pretty much the same.

These cookies truly aren’t too rich and the chocolate chunks add a nice touch. I guess I would describe these cookies as simple, delicious and comforting. These Double Chocolate Chunk cookies are also very good warmed up for just a bit in the microwave and then topped off with a scoop of your favorite ice cream. Then if you really want just a little something more, top off the ice cream with a little warm chocolate or caramel sauce and you’re set!

I’m just saying…:)





1 (regular size) chocolate cake mix with pudding

1/3 cup vegetable oil or butter, softened

2 large eggs, room temperature

1-2 tablespoons milk, if necessary (add 1 teaspoon at a time)

1 cup chocolate chunks


1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper or silpat mats.

2. Combine the cake mix, oil and eggs in large bowl with a heavy spoon until blended. Add milk 1 teaspoon at a time, if necessary. Stir in chocolate chunks, mix well.

3. Scoop the dough into even size balls, approximately 1-inch, and place 2 inches apart on cookie sheets. (I always make mine bigger, but that’s just personal preference).

4. Bake cookies until set around edges, approximately 10-12 minutes, depending on oven. Do not over bake cookies. If cookies are over baked they will become hard, and tough to chew. Cool for about 2 minutes on cookie sheets, then remove cookies with spatula to wire racks to cool completely.



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White Chocolate Peanut Butter Mini Cookie Cups



Okay, I think by now everyone in the baking-world has made Peanut Butter Cookie Cups, Blossoms, (or whatever you call them in your neck of the woods), many times. They are after all a very good, go-to cookie!

I’m not claiming to have come up with the original recipe, not at all! Today’s post is about how great this recipe is for a middle of the week go-to recipe. We all have busy days, and busy weeks. That’s just how life seems to be these days. When it’s the middle of the week, the last thing a lot of people have time for is baking.

These little treats are quick and easy, and people always seem to enjoy them so!



Here at the house of Megamommy we make these kind of often as a mid-week treat. These are especially great with a quick & easy meal like soup & salad, or sandwiches and fruit. Then at the end of the meal you can enjoy two or three, or maybe even more. :)

They are so easy, so simple and so good! The best part is anyone can bring them in a lunch to school, to work, or just about anywhere, without needing anything special to eat them.

Play around with these and see what flavors your family likes!



Mini Cookie Cups (Peanut Butter or any flavor)


1 package (17 1/2 ounces) peanut butter cookie mix, or any flavor you prefer

24-36 miniature peanut butter cups (regular or white chocolate), unwrapped

(FYI – You can get 36 out of the recipe if you try hard – I seem to only get 24, but that’s fine with me.)


1. Preheat oven to 350 degrees. Lightly grease one miniature muffin pan (24-count)

2. Prepare cookie mix according to instructions. Roll the dough into 1-in. balls, or scoop into balls with a small scoop. Place in greased miniature muffin cups. Press dough evenly onto bottom and up sides of each cup.

3. Bake at 350 degrees for 11-13 minutes or until set. Immediately place a peanut butter cup in each cup; press down gently. Cool for at least 15 minutes; carefully remove from pans.



MM TIP: We frequently make different versions of these.Peanut Butter is always good, but so is Chocolate Chip, or any other flavor your family likes. Chocolate Cookie Cups with a Cookies & Cream center is also a big hit with kids!


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