We have been inside for days! We have made cupcakes, painted egg cartons, raced cars across the kitchen floor, folded piles of laundry, and watched plenty of Disney movies. It is supposed to warm up to about 60 degrees this weekend. I am planning a trip to the park for the kids. Today was still too cold to play outside so I took the kids to Opry Mills. I let them each pick out a treat at Rocky Mountain Chocolate Factory. They both picked out dipped pretzel sticks, they love those! I got myself some of those dark chocolate covered almonds, which turned out to be dark chocolate covered espresso beans. It took me a few before I figured out what they were. I have felt so lively all day :) j/k. We watched the big catfish swim through the tank at the Bass Pro Shop. We visited the fountain, played at the train table in Barnes and Noble, and almost bought lots of fun things. Being on a budget is hard, but I am always so pleased with myself when I leave a mall or store with nothing. Way to go me! The whole morning was way fun. It was great to get out for a few hours.
Levain Giant Chocolate Chip Cookie Copycats
The Levain bakery chocolate chip cookies were part of the chocolate chip cookie throwdown with Bobby Flay. They looked amazing and I looked everywhere for a recipe. I finally found a copycat version at picky palate.com. I made these this morning and I think they are better than my recipe for chocolate chip cookies. They are way good!
8 ounces (two sticks) unsalted butter, room temp
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs, beaten
3 cups BREAD flour (13 1/2 oz)
3/4 teaspoon salt
1 teaspoon baking soda
1 1/3 cups semi-sweet chocolate chips
1 to 1 1/3 cups coarsely chopped, untoasted walnuts
Preheat oven to 350 degrees F.
Beat butter and both sugars just until they come together. Don’t overbeat. Add the egg and beat just until incorporated. Mix together the flour, salt and baking soda. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips and nuts. The dough should be neither sticky nor dry.
Divide dough into mounds, but keep the mounds kind of raggedy. That is, don’t smash them into compact balls. Bake on ungreased insulated cookie sheet or an upside down rimmed cookie sheet for 20 minutes at 350.
Sugar Dusted Brioche French Toast with Peanut Butter Maple Syrup
I got this recipe from a fab. foodie site called picky palate. It is so amazingly delicious. It is worth every caloric bite!
2 Tablespoons butter
½ Cup heavy cream
1 teaspoon pure vanilla extract
2 eggs, beaten
3 Tablespoons light brown sugar
6 slices Brioche bread, cut into rounds with donut cutter if desired
6 Tablespoons powdered sugar
½ Cup pure maple syrup (or normal pancake syrup if you don’t have the pure)
1 heaping Tablespoon peanut butter
1. Place butter into a large skillet over medium heat to melt. Place cream, vanilla, eggs and brown sugar into a mixing bowl. Whisk until well combined. Dip bread rounds into egg mixture until both sides are well coated and place into hot skillet. Cook for 1-2 minutes per side or until golden brown. Transfer to bowl of sugar and coat both sides in sugar. Place onto serving plate.
2. Warm maple syrup in microwave until warmed, about 30 seconds then stir in peanut butter until smooth. Pour over French toast and enjoy!
