A sweet and satisfying breakfast, that happens to be healthy too, is the best way to start the day.
It’s Valentine’s Day, and I am so excited to eat these shortbread cookie sandwiches!
My favorite holiday memories are usually never the big parties or crowded shopping malls. What I love the most are the little moments of the season….watching Christmas movies with friends and family, baking cookies all night long, or sipping hot cocoa by the fire.
Candied nuts, popcorn, and….chocolate. The holidays give me an excuse to combine all three of these things into one delicious mix.
This has to be one of my favorite desserts I’ve come up with so far. It’s got a little bit of everything…something smooth, creamy and decadent, something light and floral, and something sweet and crunchy. Plus a little salty kick to tie everything together. What’s not to love?
I’ve been loving the combo of dark chocolate and nuts, so I wanted to create something that incorporates them both. There’s just something about creamy, smooth chocolate with a little nutty crunch. Instead of making a traditional cookie, I’m keeping it on the light side. Meringue basically consists of egg whites that are beaten until thick. There’s so much you can do with meringue, but I like to just dollop little mounds onto a baking sheet and bake them until crisp. A perfect, somewhat lighter treat if you are craving something sweet.
Cookies and hot chocolate are essentials around the holidays. Even people who don’t cook often can still be found in the kitchen at Christmastime making their favorite assortment of cookies. And hot chocolate? Well, that’s just a given. Nothing’s better than warming up with a tall mug of steamy, homemade hot chocolate. I’ve even found that cookies taste better dunked in hot chocolate than regular milk…at least these cookies do.