Monday, April 16, 2012

Chocolate World

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Over Easter weekend, Jake and I drove to Hummelstown, Pennsylvania to visit family. Hummelstown is next to a little town known as Hershey. You can probably guess what the town of Hershey is known for. That's right, chocolate.

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The street lamps are in the shape of Hershey's Kisses and the whole town smells like delicious and sweet chocolate. We went to Chocolate World, which has a ride that explains the chocolate making process and a ridiculously huge store. The store itself is covered wall to wall of chocolates, milk chocolate, Reeses's, Hershey's Kisses, and more. I, of course, went a little overboard with the chocolates. It's those 4 for $10 deals that gets me all the time.

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As a nutritionist, this should be my nightmare, but secretly I am in love with this place. Forget the fancy-pants dark chocolate bars, I love good the ol' milk chocolate bars. I am also a believer that if there's no chocolate, then it is not really a dessert (well, I guess there's many exceptions to this. I still need fruit pies and cobblers). Everything in moderation, right?

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Sunday mornings are our "special breakfast" days. I would make something delicious like pancakes, scrambled eggs, baked oatmeal, or omelet. All these chocolate talk inspired me to make Nutella and apple stuffed french toast for this past special Sunday breakfast. Gooey chocolate and apple slices with fresh brewed coffee and Sunday newspaper. Hmmmm....that's life.

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Nutella and Apple Stuffed French Toast

1/4 cup low-fat milk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon sugar
1/4 teaspoon alt
6 slices whole-grain bread
4 1/2 tablespoons Nutella
2 apples, thinly sliced
Cooking spray

1. Combine first 5 ingredients in a shallow dish.
2. Heat skillet over medium heat, spay with cooking spray and place apple slices in skillet. Cook 2 minutes, stirring often. Remove apples from skillet.slices.
3. Spread each of 3 bread slices with 1 1/2 tablespoons Nutella; arrange apple slices over each bread slice. Top sandwiches with remaining bread
4. Working with one sandwich at a time, place into milk mixture, turning gently to coat both sides. With heated skillet still over medium heat, place coated sandwiches into plan. Cook 2 minutes each side or until lightly browned. Cut each sandwich into 4 triangles.

This works great with banana slices too, I ran out of banana when I made this. Skip step 2 if using banana. Cooking apple for a bit makes the slices softer and they tend to not slide out from the sandwiches.

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