Okay, so I don't have pictures, but if these turn out anything like they sound like, your tummy will love you! One more disclaimer, remember how this blog is suppose to be about "healthy" food? Well, It's the holidays - let's have some fun! :) ooh! This would be so perfect for Christmas Morning!!!

Croissant French Toast - serves 4
5 Large Eggs
1 cup half and half
1 Tbsp. Sugar
1 tsp. Ground Cinnamon
1/4 tsp. finely grated orange zest 
1/8 tsp. freshly grated nutmeg
4 croissants, split horizontally
1 Tbsp. unsalted butter, melted 
Pure Maple Syrup, warmed
Fruit Compote (optional)


Whisk eggs, half - and - half, sugar, cinnamon, orange zest, and nutmeg in a large bowl to blend. Add croissants to egg mixture.; turn to coat evenly on both sides. 
Heat a griddle or large skillet over medium-low heat. Brush with melted butter. Lift croissants from batter, allowing excess to drip back into bowl. Cook croissants on griddle until browned on both sides and just cooked through, and 5 minutes per side. Place 2 halves on each plate. Serve croissants with warm syrup and fruit compost, if desired. 




Butterfinger Truffles - serves about 80?!!!! I guess this will be the neighbor gifts this year!
10 oz. semisweet chocolate ( do not exceed 61% cacao), chopped
1 Tbsp. Unsalted Butter 
1 Cup Heavy Cream
1 1/2 cups Chopped Butterfinger Candy Bars (about 8 oz.)
4 tsp. unsweetened cocoa powder
Chopped roasted unsalted peanuts or peanut halves


Place chocolate and butter in a medium bowl. Bring cream to a boil in a small saucepan; pour hot cream over chocolate mixture. Let stand for 1 minute, then stir until chocolate is melted and mixture is smooth. Stir in chopped candy. Cover and chill until firm, about 2 hours. 
Line a rimmed baking sheet with foil. Using a melon baller, scoop 3/4" balls (or heaping teaspoonfuls) from chocolate mixture. Roll truffles between your palms to make surface smooth. Place on the prepared sheet. 
Place cocoa powder in a small bowl. Roll truffles in cocoa powder to coat. Garnish with chopped peanut or peanut halves. Chill until firm. 
Do Ahead: Can be made 1 day ahead. Store airtight between sheets of waxed paper. Keep chilled.