From baking cookies in cast iron to making new discoveries, I’ve been having a pretty good week around the homestead.
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Pretty-good-week fact #1: After unearthing an amazing light fixture this fall on our property’s centuries-old midden, I convinced my husband it should become our kitchen table light… and I LOVE it.
Pretty-good-week fact #2: After years of enjoying my dovetailed wooden box “magazine holder,” I inspected it closely the other day.
I researched its markings, and I discovered that I was the proud owner of a box that housed nothing finer than . . .
wait for it . . .
original American Chocolate.
With a capital “c.” Because this company–the Walter Baker & Company–was established in 1780 as the premier producer of American chocolate.
I’m not sure if I was more astounded that our founding fathers had the stamina to declare national independence without the fortitude that only chocolate can provide, or that I actually own a piece of this history.
And pretty-good-week fact #3? After days of icy, slippery steps, we were grateful for a fresh coat of powdery beauty to steady our boots as we navigated through our daily chores for the animals.
One evening–after trudging through the cold to give Scout her evening hay, close up the ducks and chicken, and break up the ice in the rabbits’ water bowls–we were elated to be greeted by the smell of a cookie in the oven when our chores were done.
Yep, one cookie.
But it’s quite possibly the best thing I ever bake in my cast iron pans. Yes, baking cookies in cast iron is the best therapy I know of after a cold winter’s afternoon of farm chores. Keep scrolling for the gotta-have-this-one recipe.
I should say that my favorite cast iron cookies are the ones I bake in my 5″ individual-sized pans. But you don’t need a recipe for those. I simply use the Nestle Toll House recipe (on the bag) and place a giant ball (about 3 cookies worth of dough) on each pan. When I take them out of the oven, I place them on oven-safe pottery plates (so we don’t have to touch the hot pans while we devour the warm cookies), top them with ice cream, and of course always serve them with tall glasses of chilled milk.
If you like this recipe, be sure to try out another cast iron baking favorite of mine: Grandmom’s Blueberry Cake in Cast Iron.
So, to sum up the recent homestead happenings . . .
Turning found treasures into a light source? A job I allocate to my amazing husband.
Telling the story of my newly-found, long-ago-aquired chocolate box? A job I take on wholeheartedly.
Baking cookies in cast iron pans? A job I’m happy to devour.
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These are the three sizes/styles of cast iron pans that I’ve found work best for baking cookies. And I’ve tried a LOT of cast iron pans, from heirloom to new, from tiny to huge, from griddles to skillets. I mean someone had to do the difficultly delicious research. 🙂 You can trust me when I say these three styles/sizes of cast iron pans make the world’s best cookies:
Other cast iron products I love:
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