Thumbthing A brilliant new invention for reading books – it makes reading more comfortable. Also use it as a bookmark. Ideal for reading in bed, or in the bath or on the beach. Great for commuters. Everybody will want one, everyone should have it.
		‘look mom, one hand only!’

Easy Chocolate Croissant Recipe

• Prep time=15 minutes

• Cook time =20 minutes

• Total time= 35 minutes

You Will Need

• 1 egg
• 1 tablespoon water
• 1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
• 2/3 cup (113 grams) semi-sweet chocolate chips or small chocolate chunks

Directions

1. Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper or non-stick baking mat.
2. Beat the egg and water in a small bowl with a fork or whisk then set aside.
3. Lightly flour your work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll the sheet into a 16-inch square.
4. Cut pastry square in half then cut each half into four rectangles (making eight, 8-inch by 4-inch rectangles).
5. Now, cut each rectangle diagonally into two triangles (making 16 triangles).
6. Place about 2 teaspoons of the chocolate chips down the center of each triangle. Then, starting at the wider end, roll each triangle up. Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant. Then, bend in the edges, creating a crescent shape. Lightly brush tops of croissants with egg wash.
7. Bake 20 to 25 minutes or until they are golden brown.

For more recipes stay turned!

Yummy – so simple to make

Serves: 10     Serving size: 21 g  Calories: 94    Fat: 6.1 g    Carbohydrates: 9.7 g   Sugar: 8.4 g    Sodium: 6 mg    Fiber: 1.0 g  Protein: 1.9 g   Cholesterol: 0 mg   Recipe type: Cookies  Cuisine: Italian  Prep time:  20 mins    Cook time:  15 mins    Total time:  35 mins

Ingredients

• 1 egg white
• a pinch of salt
• 80 grams (1/3 cup + ½ tablespoon) granulated sugar
• 100 grams (2/3 cup) hazelnuts

Instructions

1.     Toast the hazelnuts in the oven at 180 degrees C (350 degrees F). Spread the nuts in a single layer on a baking sheet and toast until the skins are mostly split and the nuts are light golden brown and fragrant (about 15 minutes).

2.     Remove from the oven and rub the hazelnuts until the loose skins come off.

3.     Let them cool completely and pulse in a food processor until coarsely chopped.

4.     Preheat the oven to 150 degrees C (300 degrees F). Line a baking sheet with parchment paper.

5.     Beat the egg white and salt in a bowl with an electric mixer until stiff peaks form.

6.     Gently fold in the sugar and nuts.

7.     Spoon the batter on the baking sheet with a teaspoon or a tablespoon (it depends on how big you want your cookies) about 4 cm (1.5 inches) apart.

8.     Bake until golden brown, about 30 minutes. Remove and place on a wire rack to cool.

9.     Store the ugly but good cookies in an airtight container for up to 1 week.