Want to make friends at the office? Make these cookies. Want to make enemies at the office? Tell your co-workers that you made these chewy, chocolaty, peanutty cookies and don’t bring them in. Unintentionally, I did the latter. I told them about the cookies, they proceeded to ask where they were and when I said I didn’t have them one co-worker went all Sandlot on me and said “You’re killin’ me smalls” I suppose I’ll just have to make another batch now. Shucks.

If you have been around the blog for a while you will notice that this cookie recipe is the same cookie recipe that I used for my Chocolate Chocolate Chip and Nutella Cream Sandwich Cookies and that is for one simple reason: it produces the perfect, chewy chocolate cookie. With this recipe,  I simply took it in a different direction and instead of complimenting the cookies with nutella I used everyone’s favorite chocolate partner: peanut butter.

Makes 3 dozen cookies

• 5 ounces bittersweet chocolate
• 1/2 cup (1 stick) unsalted butter
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup semi-sweet chocolate chips
• 8 ounces cream cheese
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 – 2 cups powdered sugar

1. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper set aside.
2. Melt chocolate and butter in a saucepan over the lowest heat possible. Stir continuously until all chocolate and butter is melted. Remove from heat and cool completely.
3. Sift together flour, baking soda and salt. Set aside.
4. In a large bowl beat melted chocolate, brown sugar and granulated sugar until creamy. Beat in vanilla. Beat in eggs one at a time.
5. Slowly mix in dry ingredients. Batter will be thick.
6. Fold in chocolate chips. (Note: At this point, if dough seems too soft to work with, you can refrigerate for 30 minutes)
7. Drop rounded tablespoonfuls of dough onto prepared cookie sheet, taking care to make sure they are all the same size.
8. Cook 8-10 minutes or just until set. Remove from oven. Allow to cool on cookie sheet for 2 minutes. Remove to cooling rack to cool completely.
9. In a bowl beat cream cheese, peanut butter and vanilla together until smooth. Gradually beat in powdered sugar until frosting is thick and spreadable.
10. Frost cooled cookies.

Enjoy!

So apparently last week was national S’more day. I don’t know about you but I had absolutely no idea. If I had known, I would’ve shared these little gems with you then. But since I missed the official day, I’ll just have to share them with you now. They have all the chocolatey, marsmallow-y, graham cracker-y goodness of s’mores, but you can enjoy it in one bite. You don’t even need a campfire.

These were actually inspired by a trip to the Melting Pot. I remember liking the cheese fondue well enough. I remember not liking the meat or seafood fondue at all, not a fan of boiling meats I guess. I remember, however, absolutely, loving, the dessert chocolate fondue. It came with all kinds of things to dip in it like strawberries, bananas and graham cracker covered marshmallows. These are a take on that but instead of dipping the graham cracker covered marshmallows in chocolate, I dip marshmallows in chocolate and then coat them in graham crackers. And to be completely honest, I’m pretty sure it doesn’t get much better than chocolate covered marshmallows. Except chocolate covered marshmallows with a sweet graham cracker crust.

Makes 10 – 12 skewers

You will need:

• 10 – 12 jumbo marshmallows
• 8 ounces semi-sweet chocolate
• 1 cup crushed graham crackers

1. Line a baking sheet with parchment paper.
2. Place the marshmallows on skewers. Place graham crackers on a plate or other flat surface.
3. Place chocolate in a double broiler and cook over low heat until melted. Remove from heat.
4. Dip skewered marshmallows into melted chocolate. Make sure to coat all sides.
5. Roll the chocolate dipped marshmallows in the crushed graham crackers.  Transfer to prepared baking sheet. Chill in the refrigerator until chocolate hardens.
6. Allow to come to room temperature 5 minutes before serving.

Enjoy!

Last week we lost a very dear member of our family, Ryan’s Grandma Dolores passed away. While she had been sick for a while, it doesn’t make it any easier dealing with the loss. We will all miss her smile. We will all miss her hugs. We will all miss her kindness and warmth. And personally, I will miss the way she loved me as if I was her grandchild. As we approach the funeral, I am remembering not the sadness that I feel right now at losing her but the happiness I feel when I remember all of the wonderful things, including this yellow cake with chocolate glaze.

When Ryan and I lived back home Grandma’s house would be the place we would go for family meals. She would always prepare the biggest meals. I’m not even talking about Thanksgiving or Christmas. I’m talking regular ol’ Sunday family meals. She’d make a couple different kinds of entrees, more sides then you could even imagine and always at least two desserts. And always this yellow cake with chocolate frosting.

It was my favorite. It was fluffy and chocolatey. But the best thing about it was that Grandma knew it was my favorite and I could tell that she made it with love each and every time that she made it. One time while I was savoring the last bite of the cakey goodness, I said “This is so good. Can I have the recipe?” She laughed a little and said “Well its just a box cake with some chocolate sauce over the top.” I guess it made sense that it was a boxed cake since she prepared meatloaf, crispy fried shrimp, salad with homemade creamy pesto dressing, asparagus, pasta salad, rolls, fruit salad and an apple pie all for the same meal. But alas, the chocolate sauce was homemade so that is the recipe that I share with you today.

Makes enough to frost one bundt cake

You will need:

• 2 ounces unsweetened chocolate
• 3 tablespoons butter or margarine
• 1 cup powdered sugar
• 2 tablespoons hot water
• 1 tablespoon vanilla

It has been a long time, as Ryan reminds me daily, since I have made a dessert. I’m not sure why but my small sweet tooth seems to have gotten even smaller in recent months. But when I walked past the sweet smelling strawberries in the grocery store I couldn’t resist snatching some up. And since Ryan doesn’t like snacking on these little beauties by themselves, I decided to stuff them with chocolate liqueur laced mascarpone cheese and top them with chocolate shavings. It is a decadent dessert perfect for the 4th of July. Word to the parents: The chocolate liqueur makes these adult only so be sure to have plenty of Otter Pops for the youngins.

The wonderful thing about stuffed strawberries is that they look really pretty on the plate but are really easy to make. All it takes is a little crisscross cut in the bottom of the strawberry to make a little hole for the stuffing. Then use a piping bag to squeeze just a small amount of the creamy mascarpone inside and that’s that. The hard thing about stuffed strawberries is that they disappear quickly so it is essential to make sure to get yourself one before they’re all gone.

Serves 4 – 6

You will need:

• 2/3 cup mascarpone cheese
• 1 tablespoon plus 1 teaspoon granulated sugar
• 1 tablespoon chocolate liqueur
• 10 – 12 strawberries
• 2 tablespoons chocolate shavings

1. In a bowl combine mascarpone cheese, sugar and chocolate liqueur. Mix well. Transfer to a piping bag or a resealable plastic bag with the corner snipped off.
2. Cut the tops off the strawberries so that they sit flat. Cut a crisscross in the bottom of the strawberry going about 3/4 of the way through. Be careful not to cut through the strawberry.
3. Pipe the mascarpone filling into the strawberries until all strawberries are filled. Top with chocolate shavings.
4. Chill until ready to serve.

Enjoy!

A friend of mine had a pretty tough weekend last weekend and I wanted to do a little something to cheer her up. I kept in mind that she loves anything and everything sweet and is also a huge fan of peanut butter so I decided to try my hand at some peanut butter cookies. And as I was mixing them together, I thought, how can I make these even sweeter? Why by adding chocolate of course.

A few weeks back while at the grocery store, I meant to pick up some chocolate chips but I saw peanut butter chocolate chips and it seemed like something I could not pass up. After all, peanut butter and chocolate is always a winning combination. The peanut butter chocolate chips made the perfect chocolaty-nutty addition to these peanut butter cookies but if you can’t find them, semi-sweet chocolate chips would work as well.

Makes approx 3 dozen cookies

You will need:

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 1/2 cup (1 stick) melted butter cooled
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup peanut butter
• 1 cup peanut butter chocolate chips

1. In a bowl combine flour and baking powder.
2. In another bowl beat together granulated sugar, brown sugar and butter until smooth. Beat in egg. Beat in vanilla. Beat in peanut butter.
3. Slowly beat in flour mixture.
4. Fold in peanut butter chocolate chips.
5. Cover and refrigerate for 1 hour.
6. Preheat oven to 350 degrees.
7. Grease a cookie sheet and drop tablespoonfuls of dough onto cookie sheet. Flatten with a fork, making a crisscross pattern. Bake for 10 – 12 minutes or until cookies begin to brown.
8. Allow to cook a couple of minutes on the baking sheet, transfer to a cooling rack to cool completely.
9. Serve.

Enjoy!

Well last but certainly not least, today I present to you the dessert for your at home Valentine’s day feast. I couldn’t possibly let Valentine’s day go by without some kind of chocolate thrown in the mix so I made some chocolate cupcakes. But these aren’t just any chocolate cupcakes, no, you need something  extra special on Valentine’s day. These decadent dark chocolate cupcakes are filled with sweet raspberry jelly and topped with homemade vanilla butter cream.

Prior to making these cupcakes I had never made any kind of filled cupcakes before. It always seemed like something that was easier to buy, but I was shocked to find out just how easy it was to make them at home. Through trial and error, I discovered that the secret is to make sure the filling is not too thick. Which means that for this recipe, it is important to use jelly instead of preserves, it will make your life a lot easier trust me. Well maybe not your whole life, but at least you cupcake life, and I suppose, if you’re having one of those days, a cupcake can make life seem a whole lot easier.

Note: If you don’t have a pastry bag, you could also cut a small hole in the top of the cupcake, fill with the jelly, replace the part you cut off, then frost as usual.

Makes 12

You will need:

• 1/4 cup dark chocolate dutch processed cocoa powder
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 2/3 cup granulated sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla
• 1/2 cup whole milk
• 1/2 cup vegetable oil
• 1/2 cup raspberry jelly
• Vanilla Buttercream (recipe below)

1. Preheat oven to 350 degrees. Line cupcake tin with cupcake liners.
2. Sift together cocoa powder, flour and baking powder. In another bowl whisk together sugar, eggs, vanilla, milk and vegetable oil. Gradually whisk flour mixture into sugar mixture.
3. Fill cupcake liners 2/3  full. Bake in preheated oven for 12 – 15 minutes or until a toothpick inserted comes out clean.
4. Allow to cool for several minutes in the cupcake tin. Transfer to a cooling rack to cool completely.
5. Place raspberry jelly in a pastry bag fitted with a round tip, insert tip into cupcake and squeeze 1 tablespoon of jelly into the center. (Note: You can also do this with a squirt bottle fitted with a lid).
6. Frost with buttercream frosting.

Vanilla Buttercream

You will need:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 – 2 tablespoons milk

1. Use a hand held mixer to cream butter and  powdered sugar, until smooth. Beat in vanilla. If frosting seems too dry add 1 tablespoon milk. Add more milk if desired.
2. Spoon into a piping bag and frost cupcakes.

Enjoy and Have a Happy Valentine’s day!

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

Let me start off by saying that I really loved the results of this recipe. They are very rich and I can only eat a few bites but I savor each and every bite that I take. Even better, the bars themselves are very easy to make and assemble. The challenge was the Gluten-Free Graham Wafers.

I have not had much experience with gluten-free cooking. Strike that. Until this recipe, I had not had any experience with gluten-free cooking whatsoever. Fortunately, I was able to find all of the flours that I needed to make the gluten-free graham wafers and I was able to prepare the dough according to the recipe instructions. But, it was one of the hardest doughs I have ever worked with, it was extremely sticky and difficult for me to roll as it was sticking to the rolling pin and cutting board no matter how much rice flour I sprinkled over the mixture.  With that said, the end result did taste very good and I’ve been snacking on the leftovers.

If you have the time, or need a gluten-free dessert I do suggest making the gluten-free graham crackers, however, the next time I make these (and there will be a next time) I may skip all of the work of making homemade graham crackers and purchase some instead.

For Gluten-Free Graham Wafers
Ingredients
1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
1/2 cup (65 g) (2.3 ounces) Sorghum Flour
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract

Directions:
1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

Nanaimo Bars
Ingredients:

For Nanaimo Bars — Bottom Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

For Nanaimo Bars — Middle Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar

For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

Directions:
1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.
Enjoy!

I have a confession. I am in love with cake batter ice cream. I crave it. I have dreams about it. While Ryan thinks I’m making dinner, I sneak a few bites from the carton in the freezer. I also sneak a couple of bites before I go to bed. It may be bordering on the lines of obsession but what’s a girl to do? How about make it even more irresistible? Like say, spread luscious cake batter ice cream on top of a chocolate cookie crust and top it with all of my favorite sundae toppings: chocolate syrup, whipped cream and sprinkles. Say it with me: O. M. G.

Now that I have talked up cake batter ice cream you are probably wondering where to get it. It can be hard to find but I have seen it in my local supermarket on a few occasions. For this recipe I used a pint of Ben and Jerry’s Cake Batter Ice Cream with Chocolate Swirl. The chocolate swirl made for a deliciously pretty presentation. But I was first introduced to Cake Batter Ice Cream at Cold Stone Creamery a few years ago and you can pick it up there to bring home.

I do realize that some of you won’t be able to give your taste buds the wonderful gift that is cake batter ice cream because its simply not available in your area. If this is you, use a chocolate vanilla swirl or your favorite ice cream. It may not be the same, but its still ice cream on top of a cookie crust with whipped cream, chocolate syrup and sprinkles so it can’t be that bad.

Serves 8 – 10

You will need:

• 2 cups chocolate cookie crumbs
• 5 tablespoons unsalted butter, melted
• 1 pint cake batter ice cream
• chocolate syrup
• whipped cream
• sprinkles

1. Preheat oven to 325 degrees.
2. Combine cookie crumbs and butter in a bowl and stir until crumbs are moistened. Press crumbs firmly onto bottom and up sides of a 9 inch tart pan with removable bottom. Bake until set, about 10 minutes. Remove from oven and cool completely.
3. While crust is cooling, set ice cream on the counter to soften.
4. Once the crust has cooled and the ice cream is soft enough to spread, spread the ice cream onto the crust.
5. Freeze until the ice cream is  firm, about 1 hour.
6. Remove from freezer. Use a knife to loosen the sides of the crust and gently press up tart bottom to release it from the sides.
7. Slice into 8 – 10 pieces. Drizzle each piece with chocolate syrup, top with whipped cream and sprinkles. Serve.

If you aren’t serving 8 – 10 people, just slice a piece for yourself and cover and freeze the rest of it. That is what Ryan and I did and we’ve been enjoying it for about a week now.

Enjoy!

There are only a few short days until Christmas eve. This means that Santa will soon be packing up his sleigh and heading to the houses of all those on the nice list. Since I have always viewed the cookies and milk you leave for Santa on Christmas Eve to be a last ditch effort to get on the nice list, I thought I would share these cookies that are sure to guarantee you a permanent spot. How could they not? They are fudgy, they are chewy, they are minty and they are oh so chocolatey.

Someone recently asked me what the most popular recipe on the blog is. Without hesitation I said the Fudgy Brownie Cookies that I shared last Spring. After all, everyone needs a good chocolate fix every once in a while. And while I believe they are darn close to perfection on their own, with all the candy canes I have lying around, I thought I’d see what they were like with a minty kick. Scrumptious was the answer.

I originally planed to roll the raw cookie dough in crushed peppermint candies before baking but the candy canes didn’t hold up so well during the 10 minute baking process. As a result, I”m asking you to break all the rules and (gasp!) remove the cookies from the oven halfway through the cooking process to add the candy pieces to the top. But trust me,  the cookies will turn out just fine.

One last note, after having made fudgy brownie cookies multiple times now, I have noticed that some brownie mixes work better than others. Pillsbury and Duncan Hines produce a perfectly chewy brownie cookie while the Betty Crocker Fudge Brownie mix produces a slightly more cake like cookie.

Okay, okay enough jabbering. Without further ado, I present to you Fudgy Brownie Cookies part II: The Christmas Addition.

Makes approximately 3 dozen cookies

You will need:

• 1 (19.5 ounce) package brownie mix
• 1 1/4 cup all purpose flour
• 1/4 cup brown sugar
• 2 eggs
• 1/2 cup (1 stick) butter melted, cooled
• 3 – 5 tablespoons cold water
• 1 teaspoon mint extract
• 1 cup semi sweet chocolate chips
• 2 – 3 candy canes, cut into small pieces

1. In a bowl whisk together brownie mix, flour and brown sugar.
2. Using a heavy spoon, stir in eggs one at a time. Stir in butter, 3 tablespoons cold water and mint extract. Batter will be thick. If it is too dry add one or two more tablespoons of water. Fold in semi-sweet chocolate chips. Cover and refrigerate for 2 hours.
3. Preheat oven to 350 degrees. Grease a cookie sheet.
4. Roll tablespoons of dough and place on the prepared cookie sheet, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 5 minutes. Remove from oven. Place 4 candy cane pieces on each cookie. Put cookies back in oven and cook for 5-6 more minutes or until cookies are set.
5. Remove from oven. Allow to cool on cookie sheet for a couple of minutes. Transfer to cooling rack to cool completely.

Now, just be sure to save some for Santa.

Enjoy!

Can you believe that Christmas is in a little over a week? I know, it kind of crept up on me too. With all of the shopping, decorating and preparing for the big day time has kind of slipped away and until recently I had not done any Christmas baking. Pretty shocking huh? Well since I could not let the Christmas season pass me by without at least a little baking, I dropped everything else I was doing last Sunday, hunkered down in the kitchen and created these scrumptious little devils. With all of the flavors of one of the Christmas staples and a little maple frosting on top, these cupcakes would make a great addition to your Christmas celebrations.

I will have to say that coming up with the frosting for this recipe was a bit of a challenge for me. Since most people associate eggnog with rum, I thought a rum frosting would be perfect. But alas, I didn’t have any. And it was raining. And I was in my pajamas. And I didn’t feel like driving around town looking for a liquor store that is open on Sundays, so I had to make do with what we had. Which happened to be cream cheese and a little maple syrup. Thus, maple cream cheese frosting was born and it was so good we didn’t even miss the rum.

Makes 12

You will need:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon iodized salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup canola or vegetable oil
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup eggnog
• Maple Cream Cheese Frosting (see recipe below)

1. Preheat oven to 350 degrees. Place cupcake liners in cupcake pan and set aside.
2. Sift together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
3. In another bowl, using a hand held mixer cream together oil and sugar until fluffy. Beat in eggs one at a time. Beat in vanilla.
4. Add 1/2 of the flour mixture to the bowl. Mix until combined. Beat in eggnog. Gradually add in remaining flour, beat just until combined.
5. Fill cupcake liners 2/3 of the way full with cupcake mixture. Bake for 12-15 minutes or until a toothpick inserted in the center comes out with a few crumbs on it
6. Allow to cool for a few minutes in the cupcake pan. Transfer to a cooling rack to cool completely. Frost with maple cream cheese frosting.

Maple Cream Cheese Frosting

Makes enough to frost 12 cupcakes

You will need:

• 4 ounces cream cheese, softened
• 4 tablespoons butter, softened
• 2 tablespoons maple syrup
• 1 1/2 cups powdered sugar

1. Using a hand held mixer on medium speed cream together cream cheese and butter until smooth.
2. Beat in maple syrup.
3. Gradually add in powdered sugar and beat until it becomes a thick spreadable mixture.

If these don’t fill your appetite for eggnog and you’re looking for another way to enjoy the seasonal favorite, check out this Eggnog French Toast that I shared last year. That’s right, eggnog for breakfast.

Enjoy!