A Week of Recipes Worth Celebrating
Some days you just need chocolate! As any teacher will tell you, there's no exhaustion quite like the First-Week-of-School-Tired. Add apprehension from returning to school during the pandemic, virtual teaching, and more technology issues than we could have ever imagined, and you have an equation that can only be solved with an extra helping of chocolate. Thankfully we have a couple of recipes that are the perfect answer to the stress!
S’Mores French Toast Casserole
12 oz French bakery bread
5 large eggs
¼ cup Chocolate Milk
2 Tbsp. sugar
1 tsp. vanilla extract
1 ¼ cups semisweet chocolate chips
1 ¼ mini marshmallows
½ cup crushed graham crackers
Powdered sugar for dusting
Spray a 2 or 3 quart baking dish with nonstick cooking spray and set aside.
Use a serrated knife to cube bread into bite-sized pieces. Add bread to prepared baking dish.
Sprinkle with 1 cup of chocolate chips, 1 cup of marshmallows and ¼ cup crushed graham crackers over the bread cubes.
In a mixing bowl, add the eggs, chocolate milk, sugar and vanilla. Whisk to combine and pour mixture over bread cubes.
Carefully stir up the mixture of bread cubes, chocolate chips, marshmallows and graham crackers together.
To the top of bread mixture, add the ¼ cup of chocolate chips, ¼ cup marshmallows, and ¼ cup of graham crackers.
Cover dish with foil and refrigerate overnight.
Preheat oven to 350 degrees. Remove casserole from refrigerate and let sit to warm up.
Bake for 25 to 30 minutes, until golden brown. Dust with powdered sugar and drizzle with syrup if desired.
Yields: 8 to 10 servings.
Almond Joy Cookies
1 cup plus 2 Tbsps. All-Purpose flour
½ tsp. baking soda
¼ tsp. salt
½ cup butter, softened
1/3 cup sugar
1/3 cup brown sugar
1 tsp. vanilla extract
1 ½ cups semisweet chocolate chips
1 cup sweetened shredded coconut flakes
3/4 cup sliced almonds
Preheat oven to 350 degrees.
In small bowl whisk to combine flour, baking soda and salt. Set aside.
Using a hand mixer cream butter and sugars together. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, shredded coconut and sliced almonds.
Using a cookie scoop drop by rounded spoonfuls onto parchment covered cookie sheet. Bake for about 9 minutes (they will start to brown very quickly). Allow to cool for 8 to 10 minutes before transferring to a cookie rack.
Yields: 24 to 28 cookies.
Whether you're feeling the stress or want a special treat, you deserve chocolate!
In: Recipes, Chocolate Recipes, Breakfast Recipes