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Some days just call for comfort food.
(For example, every single day of 2020.)
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Sometimes that means diving a fork into something savory, like homemade lasagna or a bowl of chili.
Other times it means something sweet, like a slice of pie or piece of chocolaty cake.
But something virtually everyone can agree on is that the best comfort food is homemade.
Comfort food is where my heart is, always, Kristin Cavallari says.
Its anything that reminds me of my childhood or that puts a smile on my face.
Its also the theme of her new, aptly named cookbook,True Comfort($20).
All are delicious, and are gluten- and dairy-free.
Theres been this stigma that comfort food is not good for you, Cavallari says.
She says she firmly disagrees (and so do we at Well+Good).
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So Cavallari did the hard work herself, using her own home as a personal test kitchen for experimenting.
What ended up in the book are only what truly delivered on the taste.
One of the absolute stand-outs is a low-sugar skillet cookie recipe.
Dessert is very much a part of my life.
I have a massive sweet tooth, Cavallari says.
Thats why I love comfort foodit brings us back to certain memories.
And with it being baked in a skillet, its less clean up.
(Nothing kills a comfort food buzz quite like having to wash a sink full of dishes.)
Youre welcome in advance.
Preheat the oven to 350F.
Grease a 12-inch cast-iron skillet with coconut oil.
In a large mixing bowl, beat the coconut oil and sugar together until smooth.
Add the eggs, one at a time, beating after each one, then add the vanilla.
Next, add the flour, salt, and baking soda.
Fold in the chocolate chips.
Spread the batter evenly in the cast-iron skillet and bake the cookie for 30 minutes, until golden brown.
For the vanilla ice cream:1.
Blend until smooth and creamy, one minute.
The leftover ice cream can store in the freezer for up to two weeks.
Published by Rodale Books, an imprint of Penguin Random House.
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