Unique ideas for fruit salad and some amazing, hard-core chocolate chunk cookies

While on the same subject as breakfast, here are two fun ideas to try for a delicious fruit salad:

1. Hollow out a grapefruit half and fill with a combination of grapefruit slices, pomegranate seeds, strawberries, orange slices, bananas, kiwis, blueberries, grapes, whatever fruit you have in your kitchen that day.

2. Mix jicama, kiwi, oranges (cut like you cut kiwis), and pomegranate seeds, tossed with a mixture of 1/4 cup orange juice, 1/4 cup honey, and 1/2 tsp cinnamon.

And on a not-so-healthy note: I made these Double Chocolate Chunk Drops earlier this week when I had some family over for dinner, and they were a HIT! Really chocolate-y, really rich- they seriously hit your chocolate spot. One suggestion- buy a thick chunk of milk chocolate from a specialty food store, like Gygi's. I don't know if I can go back to normal milk chocolate chips in cookies after making this batch. The chocolate chunks are SO much better! One other suggestion is to bake the cookies on a stone cooking sheet. I LOVE baking with stones, and highly suggest its use with this recipe in order to achieve the ultimate chewy and crispy cookie.

Double Chocolate Chunk Drops

1 cup butter
1 cup sugar
1/4 cup light corn syrup
2 tsp vanilla
1 egg
2 cups flour
1/2 cup unsweetened cocoa
1/4 tsp salt
8 oz chocolate cut in chunks (I used more than this; it is my professional opinion that you can never have too many chocolate chunks in these cookies!)

In a large bowl cream together butter, sugar, corn syrup, vanilla nad eggs. Beat together well. Sift together flour, unsweetened cocoa and salt. Add flour mixture to egg mixture, mixing until combined. Stir in chocolate chunks. Spoon onto greased baking sheet 2 inches apart.

Bake at 350 degrees for 8-10 minutes. Remove from oven and place onto wire cooling rack.