We love Emeril Lagasse and his Emerilware line of kitchen products! Some great New Orleans friends are in town so it seemed appropriate to celebrate Emeril’s birthday (October 15, 1959) in true NOLA fashion this year. Any excuse for a party!
We made this amazing seafood salad with an Emeril recipe for remoulade sauce. Fresh crab, loads of shrimp, some avocado and crispy fresh lettuce made for an easy, delightful and elegant dinner. Spicy and flavorful remoulade sauce added just the right touch of savoriness to the meal.
To finish off the meal in style and have a real birthday celebration, we used a classic 2004 Emeril Lagasse recipe, for a Giant Chocolate Chip Cookie Cake. While our cake decorating was clearly NOT done by a professional, once the group dug into the Cookie Cake, all was forgiven. This dessert treat was a snap to make too, thanks to our powerful Viking hand mixer and some basic ingredients that we always have in the pantry.
Giant Chocolate Chip Cookie Birthday Cake for Emeril:
- 2 sticks unsalted butter, softened (very important to soften)
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs (room temperature preferred)
- 2 cups plus 2 tbsp all purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 ½ tsp pure vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- ¾ cup white chocolate chips
- 1 cup chopped nuts (can use macadamia or toasted walnuts or pecans)
- Preheat oven to 375 degrees F
- Line a 14 inch round pizza pan (or other round pan) with parchment paper and grease the parchment paper. (We also grease the pan to ensure that the paper easily stays in place)
- In a large bowl, cream the softened butter and sugars.
- Add eggs, separately, beating well after each egg.
- In a separate bowl, combine flour, baking soda and salt and mix with a whisk.
- Add to the butter mixture and mix well to incorporate.
- Add the vanilla extract.
- Fold in the chips and nuts.
- Evenly spread across the prepared pan.
- Bake until the edges are golden and the cookie cake is set, but the center is still slightly soft, approximately 20-25 minutes.
- Cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- Cut into wedges and serve. Great accompaniments include whipped cream or ice cream and maybe some fudge sauce too!