I found this recipe while randomly surfing pinterest, and of course I had to share!
They look super easy, and incredibly yummy.
I can’t wait to make them this weekend with the kids!
1 1/2 cups Cadbury Mini Eggs
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1/2 cup icing sugar
1/2 tsp salt
1 cup unsalted butter
- Preheat oven to 275°.
- Put Mini Eggs into a Ziploc bag and hit them with a heavy measuring cup a few times to smash them for use in this recipe. You don’t want them pulverized, just cracked up into small-to-medium-sized pieces.
- In a large bowl, combine flour, cornstarch, icing sugar, and salt.
- Once combined, add in butter.
- Cream all the ingredients till you’ve got a workable dough. If you find that the dough is a little dry (or very crumbly), add a bit more butter (about 1 tbsp) at this stage.
- Add in the crushed Mini Eggs and combine well.
- Roll into ping pong ball-sized balls, gently smoosh them a bit, and lay on a cookie sheet. These don’t flatten/expand the way chocolate chip cookies do, so you’ll end up with fatter cookies if you don’t smoosh them down a bit.
- Bake on a parchment paper-lined baking sheet for about 22 minutes, or until the very edges of cookies just start to brown.
Don’t these sound incredible?
While surfing through pinterest last week I came upon this masterpiece of food. I couldn’t pass up the chance to share it! (Found on Pinterest source )
- Cream cheese
- Icing sugar
- Whole wheat bread
- Sandwich maker (I’m sure you could use a frying pan, but the sandwich maker sealed everything in which was perfection)
- Mix cream cheese with icing sugar (to taste – I didn’t want it super sweet)
- Butter outside of bread
- Spread cream cheese mixture on the inside of one slice of bread
- Place butter side down on sandwich maker and top with blueberries
- Place second piece of bread butter side out on top
- Close lid
- Grill for about 1 minute
I would imagine you could do this with any fruit you want. I personally want to try with strawberries (because I’m obsessed with strawberries)
I decided to switch things up a bit around here, and what better way than with food?!
I’m just starting to get my appetite back, so it seems a perfect time to start expanding my recipes & what better way than to start with three of my favourite things?
Don’t these sound sinfully delicious? I can’t wait to try them with my family!
Nutella Stuffed French Toast
Via Cooking Classy
- 1 (16 oz) loaf french bread (use a loaf that’s one or two days old)
- 1 cup milk
- 1/4 cup heavy cream
- 5 large eggs
- 1/2 tsp vanilla extract
- 1 1/2 Tbsp granulated sugar
- 2 Tbsp flour
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1 cup Nutella or Nocciolata
- Butter, for griddle
- Powdered sugar, for dusting
- 1 1/2 lbs strawberries
- 3 Tbsp granulated sugar
- Preheat an electric griddle to 350 – 375 degrees. Slice bread using a serrated knife into 1 1/4-inch slices. Cut through the center of each slice (as if butterflying a chicken breast) keeping the end attached. Spread a slightly heaping tablespoon of Nutella inside center of each slice, set aside.
- To a blender, add milk, cream, eggs, vanilla, granulated sugar, flour, baking powder and cinnamon. Pulse on low speed, about 10 seconds until well combined. Pour into a shallow dish. Dip each side of french toast into egg mixture allowing a few seconds for it to soak up some the mixture, being careful not to submerge the Nutella spread center (I also like to gently squeeze the sides of the bread while dipping so it will soak up the mixture a little and make it into the center of the bread, then when lifting out I will gently squeeze a little excess out. Maybe not professional but it’s what I do). Butter griddle just before transferring soaked bread (so butter doesn’t burn) and cook stuffed french toast until golden brown on bottom, then lift, butter griddle once more and flip to opposite side and cook until golden brown. Serve immediately dusted with powdered sugar and topped with macerated strawberries.
- For the macerated strawberries:
- In a bowl, toss together diced strawberries and sugar and let rest at room temperature 30 minutes. Store in refrigerator.
- Recipe Source: Cooking Classy