Checkerboard Toast Recipes
BACON & CHEESE SANDWICHES
This bacon sandwich with Dijon mustard and two kinds of cheese is the perfect combo of creamy-melty filling and crispy, buttery bread. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.
Nutrition Facts : Calories 743 calories, Fat 51g fat (22g saturated fat), Cholesterol 124mg cholesterol, Sodium 1263mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.
CHECKERBOARD COOKIES
These extra cute cookies are easy to make and you get to enjoy a chocolate and vanilla cookie in one!
Provided by Shelly
Categories Cookies
Number Of Ingredients 8
Steps:
- In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar for 2 minutes.
- Add in the egg, the yolk, vanilla, baking powder, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Divide the dough in half, removing half from the mixing bowl.
- Add in the cocoa powder to the remaining dough in the mixing bowl and mix until incorporated.
- Form each dough into a squared off log, 2- inches tall and 6- inches long. Make sure both are the same size.
- Place dough on a baking sheet and cover with cling wrap. Place dough into the refrigerator to chill for at least 1 hour.
- Using a sharp knife slice the dough into thirds, longwise. Then turn the dough one turn and cut into thirds again. You will have 9 strips. Repeat the process with the other dough. You will have 18 strips total.
- Lay 1 piece of vanilla dough, one piece of chocolate, and another piece of vanilla on a flat surface next to each other. Top the 3 strips with alternating colors. Repeat this once more, so you have a square log. Press the dough strips together tightly, keeping the square shape. Repeat this with the remaining dough.
- Refrigerate again for at least 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with Reynolds Kitchens® Parchment Paper.
- Remove the dough from the refrigerator and slice into 1/4- inch pieces.
- Place the pieces on the prepared baking sheet.
- Bake for 9-10 minutes, or until set. Transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 167 calories, Sugar 8.4 g, Sodium 56.6 mg, Fat 8.4 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 21.3 g, Fiber 0.8 g, Protein 2.4 g, Cholesterol 35.8 mg
CHECKERBOARD TOAST
This is a fun snack to make. You can also make smaller checkerboards out of just one or two pieces of toast. It is fun to play checkers on the toast squares with grapes or chocolate pieces. You can substitute chocolate cookie butter or another cocoa spread for the Nutella®.
Provided by lucita2002
Categories Appetizers and Snacks Pastries
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Toast bread slices; remove crusts and cut each slice into 4 squares.
- Spread peanut butter over 12 toast squares. Spread chocolate-hazelnut spread over the remaining 12 toast squares. Arrange squares in a grid pattern on a serving plate, alternating chocolate-hazelnut spread and peanut butter topped slices.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 38 g, Fat 26.1 g, Fiber 2.5 g, Protein 12 g, SaturatedFat 4.6 g, Sodium 348.3 mg, Sugar 21 g
CHECKERBOARD TOAST
Categories Chocolate
Number Of Ingredients 3
Steps:
- Toast bread slices; remove crusts and cut each slice into 4 squares.
- Spread peanut butter over 12 toast squares. Spread chocolate-hazelnut spread over the remaining 12 toast squares.
- Arrange squares in a grid pattern on a serving plate, alternating chocolate-hazelnut spread and peanut butter topped slices.
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- Gordon’s eggs benedict. Easter feasting is all about eggs, be them chocolate or otherwise. This classic eggs benedict recipe comes from Gordon Ramsay and involves topping toasted muffins with poached eggs, homemade hollandaise and slices of Parma ham.
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- Smoked salmon coddled eggs. Tom Kerridge’s recipe for smoked salmon coddled eggs ticks all the boxes for an indulgent East brunch. Crack an egg into a ramekin, drizzle with double cream, then top with velvety smoked salmon and gruyère cheese.
- Chocolate-filled pancakes with caramelised banana. Indulge in an epic Easter Sunday brunch with our towering stack of fluffy American-style pancakes, stuffed with chocolate hazelnut spread and topped with caramelised banana slices, a glug of maple syrup and toasted hazelnuts.
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