Hopefully I'm not the only one who has been enjoying this beautiful Spring weather lately!
Our days have been filled with walks in the park and family fun since my son got out of pre-school earlier this month. It has been great! We live in Southern Utah on the border of Arizona so it's unusually warm here year-round, but I think it has been especially warm and nice lately. Goodbye, Winter! Don't come back too soon!
So today I have a couple of cool recipes for you all that I discovered on Pinterest recently. The first one is:
Coffee Creamer French Toast
The original recipe can be found here from Today's Creative Blog. I cannot even tell you how happy I was to find this recipe! I have been craving french toast lately even though I have never found or created a recipe that really satisfies me. So today I searched Pinterest looking for any french toast recipe to just get me through dinner tonight. I could not have been happier! 3 ingredients people! Three! Well, actually more if you count the optional cinnamon and use my modifications. But you get the drift.
1/2 cup coffee creamer of your choice
1 loaf french bread
1/2 teaspoon cinnamon (optional)
1. Crack eggs into medium bowl and whisk until well blended.
2. Pour in coffee creamer and cinnamon. Mix well.
3. On hot griddle or skillet, melt a small amount of butter. Dip french bread slice into egg mixture covering both sides, then quickly place in buttered area.
4. Let sit on medium to medium-high heat for approx. 1 minute, flip over.
5. Allow to cook for approximately 2 minutes or until golden brown, flip again.
6. Allow first side to finish cooking about 1 minute more or until golden brown.
7. Repeat process with all french bread slices.
7. Repeat process with all french bread slices.
8. Serve with syrup, whip cream, fruit toppings, or whatever you enjoy!
Now, the original recipe calls for International Delight's Cinnabon creamer, but any of your favorite creamer flavors will do. That's another thing that makes this recipe so fantastic - you can change the flavor any time with no extra hassle! I can only imagine how this stuff tastes with Pumpkin Spice creamer. Mmm!
The reason I added such detailed instructions about flipping the french toast is because I know for some people making french toast is like rocket science. I know this because I used to be one of those people. My french toast would always turn out soggy in the middle or burnt on one side etc etc. But this is the method I have created for perfect french toast. You see, when you place it on its first side, all that extra mixture is falling down toward the griddle and making it impossible for it to cook evenly. So you have to flip it over relatively quickly to prevent that from happening. By the time the other side is done, there isn't too much mixture left that isn't already cooked, so browning evenly isn't a problem when it's flipped over the second time. It's a science!
My own review of this recipe? I am never parting with it. Ever. It's so easy. 3-5 ingredients. The eggs blend easier with the thick creamer than it does with milk. Not to mention the fact that the french toast turns out sweet, delicious, and lactose free! That's a big one for me since I am lactose intolerant.
So here's our next one:
Peanut Butter Oatmeal Chocolate Chip Cookies
I found this pin a while ago and have been dying to try it since I found it on Pinterest a week or so ago and read the list of ingredients. Yes, even the ingredients make these sound like a mouthful of heaven. This recipe is originally from Six Sister's Stuff blog and can be found here. I love the Six Sister's site! They are the masters of creative cooking and I bow down to them. Plus, they are based right here in Utah! Hooray!
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup peanut butter
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oats (quick or old fashioned)
2 cups milk chocolate chips
1. Preheat oven to 350.
2. In large mixing bowl, combine butter and sugars until creamy.
3. Stir in peanut butter, vanilla, and egg until well combined.
4. Add flour, baking soda, and salt.
5. Fold in oats and chocolate chips and mix until combined.
6. Roll into 1" balls and place on a lightly greased baking sheet.
7. Bake for 10-12 minutes or until golden brown.
So I didn't change a thing to this recipe. It already sounded so good, I just baked as directed. The only notes that I have for you are to never ever use spreadable margarine for baking cookies. Ever. I truly and honestly believe that the only way your cookies will come out looking and tasting perfect is if you get real unsalted butter. I make a lot of cookies. In my family they call me "The Cookie Queen", and it's because mine always come out looking beautiful and staying soft without crumbling in your hand. And this is my secret. My personal favorite is Tillamook unsalted butter.. Use the real butter people. It's the only way.
Then soften it the perfect amount. It takes between 30-45 minutes for it to be softened to perfect consistency. If you forget about it and it gets too soft, do not use it anyway. Put it in the fridge until it's right. If you don't have time to soften, do not put it in the microwave. You could jeopardize your whole batch of cookies. Just save yourself the hassle and grate it with a cheese grater instead.. Comes out perfect every time.
The only other note I have about this recipe is that the original says it makes about 2 dozen, but mine made almost 3 dozen. Not that I'm complaining. =)
And these cookies are good! Ridiculously good! They look just like regular chocolate chip cookies, but your friends/family/party guests will be in for a pleasant surprise! Peanut butter-chocolatey goodness and with a yummy oatmeal texture that gives it a little extra something. Loved it, loved it. Another point for the Six Sisters - this one's a keeper!
That's all I've got for you this time, but let me know if you try these out. Tell me what you thought! Give me some suggestions on them, or even suggest a pin for me to review if you've ever wondered if it really works.
Thanks for spending some time with me today!