If you follow my Facebook you will most definitely see a pattern here. I like owls. I think they are so cute in all of the latest and greatest trendy ways that they are popping up. Etsy has them all over the place, Target showcases them on bedding as does Pottery Barn Kids. I came across this super cute and fun way to make owl cookies last year. I stuck the recipe aside and swore I’d come back to it. Well it took me a year but I finally made them today. They came out super cute! This fun little recipe came from Bright Ideas. They have loads of great ideas for your holiday sweet tooth.

Ingrediants

• 1 roll (18 oz.) refrigerated sugar cookie dough
• 1/4 cup flour
• 1/3 cup cocoa powder
• 20 whole cashews
• ¼ cup chocolate frosting
• ½ cup M&M’S® Brand Peanut Chocolate Candies
• 2 cookie sheet pans
• Plastic wrap paper
• Resealable plastic bag

Directions

1. Divide the sugar cookie dough in three pieces. Knead the flour into one piece of cookie dough until smooth, set aside. Combine the remaining two pieces of cookie dough and knead in the cocoa powder until smooth, set aside.
2. Roll the lighter colored cookie dough into a 1-inch round log about 10 inches long, and move it off to the side. Roll out the chocolate cookie dough on a lightly floured surface to a 10 x 4-inch rectangle. Place the light colored log of cookie dough on top of the chocolate rectangle. Wrap the chocolate cookie dough completely around the lighter colored log. Pinch edges to seal and roll the log smooth. Wrap in plastic and refrigerate for at least 30 minutes.
3. Preheat the oven to 350°F. Cut the cookie log into 1/4-inch slices. Place 2 slices, side by side, on sheet pans. Press a cashew into cookie at the point the slices touch. Repeat with remaining cookie slices. Bake for approximately 8-11 minutes, or until cookies are just beginning to golden. Remove from the oven and transfer to a wire rack to cool.
4. Spoon the chocolate frosting into a resealable bag and snip a small corner from bag. Using the photograph as guide, pipe eyelashes and a dot to secure candies. Add the M&M’S® Brand Chocolate Candies for eyes.

These were pretty easy to make. The part that was the most difficult was when I was merging the two doughs together. The chocolate one kept sticking to my counter. I had to use lots of flour and really baby it while rolling the two together. Otherwise these were fairly simple and so cute! My 5 year old loved sticking on the eyes (which I also changed to Peanut Butter M&M’s). What do you think? Are these a fun and creative Fall cookie?

Photo from Rhodes Bread

I had company over yesterday {which is just another excuse to cook!}. I decided to make this delish recipe that used to be my Christmas morning dish. It’s been a couple years since I made it {because I switched to a different recipe that was without apples as per my little ones request} but it’s yummy. Fairly simple too. I love any recipe that you can make ahead and cook later. I happened to have a loaf of Texas Toast {aka – french toast bread} in the freezer and apples, pecans, etc. readily available. Are you ready for a culinary breakfast treat? Mmmm – read on

Caramel Apple French Toast – from Serenity, A Bed & Breakfast, Petoskey, Michagan

4 large Granny Smith Apples
1 tsp cinnamon
Sugar to taste (optional)
3/4 c packed brown sugar
3 T light corn syrup
3 T butter or margarine
3/4 c walnuts or pecans (I used pecans)
12 slices firm white bread (I used Texas Toast as I had it on hand)
3 eggs, beaten
1 1/4 c skim milk
1 t vanilla
1/4 t nutmeg

• Peel, core and slice apples. Place in a medium size skillet. Pour 1/2 cup water over apples. Simmer 4-5 minutes until apples are softened.
• Drain in colander, place in a bowl and gently mix in cinnamon and sugar if apples are tart.  Set aside.
• In the same skillet, combine brown sugar, corn syrup and butter. Cook and stir over medium heat until sugar melts and mixture just begins to come to a slow boil. Pour into a 13×9 into baking dish. Sprinkle with nuts.
• Place 6 slices of bread on top of syrup and nuts. Divide apples among bread slices and top with remaining 6 slices.
• Whisk together eggs, milk, vanilla and nutmeg. Pour over “apple sandwiches”. Cover and refrigerate overnight.
• In the morning, uncover and bake at uncovered at 325 degrees for 40 minutes.
• Remove from oven, cover with a serving platter and invert. Cute each sandwich in half diagonally  and serve with vanilla sauce.

Vanilla Sauce

1/2 c sugar
1 T corn starch
2 T butter or margarine
1 T vanilla

• Mix sugar, cornstarch and 1 cup water in a small saucepan. Cook, stirring often over medium heat until thick and bubbly.
• Remove from heat, add butter and vanilla. Stir until butter melts.

This is a great dish to serve at a brunch or holiday breakfast.