Tag: cookie sheet

Double Chocolate Candy Cookies

Warning! These cookies are actually even better than they look! The perfect post-Halloween cookie! It’s like a kitchen sink cookie and the more goodies you add…the better the cookie gets! Just imagine the possibilities! Snickers, Peanut Butter Cups and Twix-Oh My! The cookie has an awesome chocolate base and if you can get your hands on the dark chocolate powder it makes such a difference. I hope you adore these double chocolate candy cookies as much as my family did!

Ingredients

1 cup butter
1 cup sugar
¾ cup light brown sugar
2 eggs
2 tsp vanilla
1¾ c. flour
¾ cups dark cocoa powder
½ cup regular cocoa powder
2 tsp baking soda
1 tsp salt
3 cups assorted chips and chopped candies

Instructions

Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Beat butter and sugars till creamy.
Add eggs and vanilla and mix well.
Slowly add the dry ingredients until combined.
Add your candies, reserving some to stick into the tops of each cookie.
Chill dough overnight (or at least 2 hours)
Scoop large mound onto the cookie sheet and press in the reserved goodies. I used milk chocolate chips, white chocolate chips, chopped Oreos, m&ms, chopped Snickers, Twix and Butterfingers.
Bake 10 mins and cool.

3.4.3177

Adapted from Love from the Oven ….Be sure to check out her delicious blog!!

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Orange French Toast

We love to enjoy brunch at home.

It’s a no rush, relax and listen to music while
we prepare something delicious and brew
the coffee kind of morning.
I LOVE the smells of breakfast:
coffee, pancakes or French toast, and
bacon which create the best aromas.

Start by letting your skillet preheat to
medium/medium-low and turn the oven
to 350º. It doesn’t take long to get
things going.

Combine the batter ingredients in a shallow
dish. I cut this recipe in half for the two
of us, so a pie dish was a perfect size.
Cut the French bread into 1″ thick slices.
Day old bread works best, but you can
just let the cut slices sit on the counter
while you set up. Then soak the slices for
2 minutes on each side.
(tip: I buy French bread and slice in 1″
thick slices then slide it back in the bag
and pop in the freezer. That way I can
always make French toast or garlic bread
removing just how many slices I want)

Brown them in butter then remove and put
on a cookie sheet in a 325º oven and bake
for about 15-20 minutes. This crisps up
the outside. Put your plates in the oven
for the last minute to warm them.
It makes such a difference to serve
breakfast on heated plates. Serve with a
dusting of powdered sugar and
a side of warm maple syrup.

This is a nice brunch for 2 or 12.
Perfect since it’s all ready at the same time.

I cut the recipe in half for the two of us.

Double the recipe for a large group.

Orange French Toast
1 C orange juice
1 C half and half
4 eggs, beaten
2 T sugar
1 T Grand Marnier
1/2 t vanilla extract
1/2 t orange extract (if you have it)
1 lb loaf day-old French bread

Mix together the first 7 ingredients in a
big shallow dish. Cut the bread diagonally
into thick 1″ slices. Soak bread 2 minutes
on each side. Heat a large skillet over medium
heat then add butter to coat the bottom. Brown
the slices on both sides then transfer to a large
cookie sheet (in a single layer) and bake in a
325º preheated oven for 15-20 minutes.
To serve: dust with powdered sugar and
serve on heated plates with warm