Why is it an OhMyGosh Dessert? Well, let me tell you the story behind it.
I was recently traveling with my friend Christy and we found ourselves in Jackson, Mississippi. While we were in Jackson we met the most interesting and fabulous man you would ever hope to meet, Chef Luis Bruno. Luis invited us to dinner at his restaurant that night and we decided to go and visit some more with Luis. Well, Luis cooked for us. Ohhh-Emmm-Geee! It was by far the best food I have ever put in my mouth. The appetizers alone made me melt. I love scallops and when he brought out scallops cooked perfectly, served on a bed of risotto that was all nestled in shell…he had me! Then I tasted the sweet potato chips. They had some sot of sauce but I can’t really tell you what it was but that it was delicious! I couldn’t try the shrimp because they had jalapeno on them…but they sure looked good and I was almost willing to risk it but seriously didn’t want to end up in the ER that night. Anyway, all that to say that Chef Bruno knows his food. Of course he worked at the Governor’s Mansion in Mississippi for like 8 or 9 years, so I imagine he should. And after eating all the different food, all of which was delicious he insisted that we try a dessert. Knowing that I couldn’t eat another bite I tried it…and I fell in love. In love with Luis, in love with his food, and especially this dessert. And, I ate every bite.
I love it so much that I cam home and have made it 3 times since then and still haven’t gotten a decent picture because we just can’t wait that long. Yes, pathetic we might be…but I assure you that with this dessert it just can’t be helped.
This was made for me by Chef Bruno in a small round cast iron skillet. I am not sure that it would be the same in anything other than cast iron but you could try. I went and bought some small cast iron skillets to use. I only bought 3 because these little ovals are enough for 2 people and then after my Mom tried this we had to take another trip to the Lodge Iron Skillet store in South Pittsburg, TN to get 6 of the little round skillets. (she apparently wants me to make this often and in great quantities).LOL, seriously though she wants me to make it for a party she is having. We really don’t eat that much. Most of the time anyway.
Ok, so here is what you need make it:
Yep, just 3 ingredients! It is that simple, but the end results are going to floor you.
Take some chocolate chip cookie dough and fill the bottom of your pan with it. Just pat it out and smush it in there. I like to use Nestle Toll House in the tub. Number one, that is my favorite ready made cookie dough, and number 2 it goes a long way.
Bake it on 425-450 for about 10 minutes. You don’t want it to get over done. I have found that it is best a little under-done. And then I smack it on the counter as I set it down and the center depresses in a little and makes the perfect spot for the ice cream!
Don’t you just love all these technical terms I am using today?
Ok, here is where things go a little haywire. I don’t have pictures for the rest of the steps. Sorry! It came out of the oven and all I could think about was sinking my spoon in.
Next, you will place a scoop of Edy’s Peanut Butter Cup ice cream on top.
Then you will drizzle with caramel sauce.
Yes, eat it while it is still warm. I am telling you…you will be moaning and groaning it is so good.
Now, for sake of disclosure…Chef Bruno made a Dolce de Leche sauce by taking a can of sweetened condensed milk and boiling it for an hour and a half. Something about breaking the sugars down, turning into caramel, blah, blah, blah. He explained it all too me and how to make it and everything but the minute he said or you can just buy some caramel he lost me on the rest. SO, if you want it to be authentically his recipe you are welcome to boil a can and break sugars down. Me, I just wanted the instant gratification stuff.
You will have to check out Chef Bruno! He has a cookbook, a line of spices and even makes his own dishes. I mean like he has a line of plates and stuff…out of glass. They are GORGEOUS! I would love to have a whole set. And his spices…Mmmm, I have a couple that I have been playing around with but that is a whole nother post.
I am going to suggest that you get a hold of some strong appetite suppressants. You are going to need them…like I said, we have made this dessert 3 times in less than a week. Let me know what you think…I can’t wait to hear how you like it!!
*This was posted with permission from Luis Bruno.