I just can’t decide if I like CINNAMON CHIPS. Honestly, this is the very first time I have ever cooked with them, but I’ve been intrigued by them as I’ve heard of many different recipes that use them. Especially during the holidays. Apparently the cinnamon chips don’t stick around in grocery stores for long? Hmmm.
I love to read blogs, and this one in particular posts her tried and true recipes on her family of six. Anytime I hear of a family of six and recipe in the same sentence, I definitely CHECK. IT. OUT. And so I did. After I saw this recipe, I went to Dillon’s and bought out the CINNAMON CHIPS, because you know, they don’t stick around for long. If you want to try out this recipe on your own, click HERE.
Oatmeal Cinnamon Chip Raisin cookies. I honestly can not decide if I like them or not. They’re good. Don’t get me wrong. But are they good enough that I should have bought out all of the cinnamon chips at Dillon’s good? I don’t know.
My kids have been back and forth to the kitchen the other evening to snitch whatever they could. Steve took a big spoonful of cookie dough with him to watch the KU game—ROCK CHALK JAYHALK…ok, sorry. I can’t help it. Is it wrong for me to get chills every time they do the chant at the end of the game? Takes me back to my glory days…sorry. Anyway, I just can not decide if I’m going to make these again. I do know, that I should ALWAYS, ALWAYS, ALWAYS spray my pans with PAM. Even when the recipe calls for ungreased. I think that is the reason I got this:
Anyway, you can make these cookies into bars also. Which is what I did for the remaining half of my dough. And I think they’ll be a great “something sweet” for packing lunches this week. That with the whole wheat flour and oats—not too bad. Well, besides the enormous amounts of butter and sugar.
What else do you use CINNAMON CHIPS for? Anything else CINNAMON CHIPS should be used for? Please let me know…I have a stash.
I ventured into my Mennonite Girls Can Cook recipe book for this next recipe. I had decided to do “breakfast for supper” and french toast was up. Imagine my surprise to see that the mixture you dip your bread into had a 1/2 cup of FLOUR!!?!! What in the world? I’ve never heard of it before. In fact, I’ve always just mixed up a couple of eggs, milk, sugar, and vanilla to dip my bread. So what the heck…the flour in the scrambled eggs were such a hit, I thought I’d try it.
1/2 cup flour
2 tbsp. sugar
1/2 tsp. salt
2 cups milk
Mix until a smooth batter forms. Then dip your bread slices into batter one at a time and let them sit until the batter is absorbed through the bread. Grill on skillet with butter.
Verdict? The kids LOVED it. Again, my aversion to eggs did not allow me to partake in the main course of the meal yesterday evening–but I’m taking the fam’s word for it. I also did a bit of research into the “why” behind the flour. And I didn’t have to go far because right on the French Toast recipe page was a small quote in the corner with the answer to my very question. And I quote…
“…my mom always added flour to the batter to make the French toast fluffy.“
and NOW starring the “SOMETHING CUTE!!!”—
I shouldn’t even tell you about this now that I’m looking at my product alerts on my Blessings Unlimited site—because I am obviously not the only one who thinks the product is so darn cute. I believe this is the 2nd time this product has been out of stock. Do you still want to see what it is?
Sure you do. Because if you really want one, you just have to let me know and as soon as they are available, I will get it for you…
So, here it goes. If you are an apron-loving cook, or maybe not even a cook at all—but just love to look cute in the kitchen? You’re in business. Adorable little paisely apron—a new product from Blessings Unlimited. And I love mine.