Stuffed French toast

Eggs
Milk
cinnamon
dash vanilla
dash nutmeg
cinnamon bread
cream cheese

Make your french toast dip the way you like it, personally I like to add that dash of vanilla and the dash of nutmeg, in addition to sprinkling the french toast with some more cinnamon while it is cooking...
Take two peices of cinnamon bread (I have found really good bread at Smith's for $1.25 that works really well and makes quite a bit) and spread some cream cheese pretty thickly on one of them and then put them together like a sandwich. Dip them in the french toast dip and cook like french toast, just be careful when flipping it not to let the bread separate! Also, don't cook above medium so that it can cook through!!!
You can serve this by itself or with fresh fruit and fruit syrup on it- Shawn loves to do it with strawberries or raspberries and the same flavored syrup on top!
Enjoy!!!

Coconut Shrimp

• Canola or safflower oil, for frying
• 1/2 cup plain bread crumbs
• 1/2 teaspoon salt, eyeball it in palm of hand
• 2 pinches ground cayenne pepper
• 1 1/2 teaspoons Chinese five-spice powder, available on spice aisle
• 1 lime
• 1 cup shredded coconut
• 2 egg whites
• 1 pound large fantail shrimp, de-veined and peeled
  

Directions

Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready.

Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.

Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.

TIMING: To serve all of the courses together, a mix-n-match, family-style presentation, you can bread the shrimp and wait to heat oil and fry when you are ready to put the chicken stir-fry in the pan. Or, for separate courses, serve the shrimp with the salad, have your rice cooking and your ingredients prepped for the stir-fry, then stir-fry the chicken only when guests are ready for it.

Magic in the Middle Cookies

from King Arthur Flour Blog

Chocolate Dough
1 1/2 cups (6 3/8 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 1/2 ounces) granulated sugar (plus extra for dredging)
1/2 cup (3 3/4 ) brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup (3 ounces) confectioners’ sugar

Directions
1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
5. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
8. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
12. Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.