These thin and crispy cookies remind me of the "famous" chocolate wafer cookies that you can find in the grocery store. Because of the dutch cocoa, they are very dark and have a deep depth of flavor you would not quite achieve if you used regular cocoa. These would be great as a cheesecake crust, ice cream dessert or just to snack on! We decided to fill these oreo style. 1/3 are filled with a vanilla creme, 1/3 are filled with a chocolate creme and 1/3 are filled with a half vanilla half/chocolate mixture. The snaps are just crispy enough to give a nice crunch, but not so hard that the filling squeezes out when you bite into them.
Tonight we felt like we were in the carribean having Baked Coconut French Toast with Tropical Fruit Compote. I prepared everything early this morning so it had plenty of time to sit in the refrigerator for the flavors to marry together. This sweet french toast is firm, not soggy, and the coconut adds a nice crunch on top. Using fresh fruit instead of syrup brings a whole new dimension to this dish. The original recipe had papaya in it, but I used grapes instead as I could not find a decent one this past weekend. The toast is good on it's own, but the compote puts this dish over the edge. Marking this one down as company-worthy!