Restaurant-Style French Toast

Out of all of the breakfast mainstays, the only one I have managed to master is FRENCH TOAST.

Pancakes never cook evenly for me, especially since I have an electric stove. Waffles need waffle irons, which i cannot afford. lol French toast is simple; thick slices of bread dipped in an egg mixture, then seared on a griddle to a perfect golden brown.

I always wondered if French toast actually originated in France. So I did a little wiki research.

Fact: French toast was originally called German Toast, as it isn't necessarily from French origin. The name was changed after WWI because of anti-German sentiment.

I always make this recipe when friends sleepover, or when I'm craving a good breakfast, this includes when I'm not feeling lazy about having to clean up all of the dishes. SO FAR, it has gotten raaave reviews by friends and family.

Now on to the recipe!

Ingredients:
  • 4 eggs
  • 2/3 cup whole milk
  • 1/3 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/8 tsp. cinnamon [i use more]
  • 6 slices of texas toast [you can find them in the bread aisle]
  • butter or cooking spray
1. Whisk together eggs, milk, flour, vanilla, salt, & cinnamon. Make sure there are no clumps.

2. Heat pan/griddle, add 1 tbsp. of butter or spray.

3. Drop bread in batter for 15 seconds per side. Cook slice 1.5-2 minutes per side or until golden brown and egg mixture is cooked through.

4. Repeat, adding more butter to the pan.

5. Dust with powdered sugar and maple syrup! [Fruit compote is great too! See my funnel cake recipe for strawberry compote] :]


click to enlarge


Easy Peanut Butter Cookies

Peanut Butter cookies are in my top three cookie choices. First and second being White Chocolate macadamia Nut and Chocolate chip.

BUT the thing that Peanut Butter cookies have over any other cookies is that they're super simple, they bake fast, and you'll likely have most of the ingredients in your kitchen right now.


sorry for the bad lighting on these, baked them at midnight xD

These are two of my favorite recipes. They are SJ tested and approved.

PBCOOKIE #1 - the High Quality Peanut Butter Cookie
Ingredients
  • 1 1/2 cups butter or margarine
  • 1 1/2 cups creamy or crunchy peanut butter, your choice
  • 1 1/2 cups sugar
  • 1 1/2 cups brown sugar
  • 3 eggs
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 2 1/4 teaspoons baking soda
  • 2 1/2 cups flour
1. Preheat oven to 325 degrees F.

2. Cream peanut butter and butter/margarine using an electric mixer, add sugars and mix well.

3. Add eggs and mix until creamy.

4. Add salt, baking powder, and baking soda.

5. Gradually add in the flour, incorporating all before adding more.

6. Use a spoon to scoop out the cookie dough and roll between palms, creating a ball. Then flatten using palms, not too thin though! Place on cookie sheet and press down the center of the cookie with a fork to create the PB cookie's # mark.

7. Bake at 325°F for 15 minutes. Cool on cookie sheets for about 5 minutes then transfer to cooling racks or newspaper (to soak up some grease).

***ATTENTION***
This recipe makes a lot of dough! You can refridgerate the unused/unbaked dough for later baking in a sturdy ziploc bag! xD

PB COOKIE #2 - The 3-ingredient Peanut Butter Cookie
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 egg
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

2. Combine the peanut butter, white sugar and egg. Mix until smooth.


3. Drop spoonfuls of dough onto the prepared baking sheet. Or you can use the method from the recipe above for the traditional Peanut Butter Cookie look.

4. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Care not to overbake! These cookies are best when they are still soft and just barely brown on the bottoms.

Home-made Funnel Cakes

The Wisconsin State Fair has some of the most amazing fried foods! Fried cupcakes, fried oreos, fried s'mores, corndogs, elephant ears, fried vegetables, (you get the picture).


view of state fair as seen from ferris wheel

It's the one time of the year when I'll let myself pay 6 bucks each for a small sample of greasy desserts.

MY FAVORITE is the funnel cake. With strawberry sauce and, not just a sprinkle, but an avalanche of powered sugar. Mmhmm.

The Wisconsin State fair is usually around for about a week or so. So during the other 358 days of the year, I have to make my own funnel cakes. This recipe here, is by far the most friendly to me. I don't use a funnel but it's the best tasting and most simple. Enjoy!

Funnel Cakes
  • 3 cups all purpose flour
  • 3 eggs
  • 2 cups milk
  • ¼ cup sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • powdered sugar (for topping)
  • vegetable oil (for deep frying - heat to 375°F)
  • Strong Ziploc baggie
1. Beat the eggs, then add the sugar and milk.

2. Sift 2 cups of flour, the salt, and the baking powder and add to the milk, sugar, and egg mixture.

3. Mix while adding more flour until the batter is smooth and not too thick.

4. Pour your batter into one corner of the plastic baggie and push all of the air out. Twist the top of the baggie to seal in the batter and tie it or hold it in place with your hand.

5. Using scissors, snip the corner of the baggie [about ¾ of an inch wide].

6. Gradually dispense the batter into the hot oil [but be careful as the oil may splash] using a swirling motion or criss-crossing back and forth over the batter to make a funnel cake.

7. Let it fry for about a minute (or less depending on how big your funnel cakes are). Check the bottom with a pair of tongs and turn it when the bottom is golden brown.
When both sides are golden brown, remove with tongs and set on paper towels.

8. Top with powdered sugar and fruit (see recipe below)!


I  probably should've went easy on the powdered sugar. 

Strawberry Topping
  • 3 tbsp. sugar
  • 1 tsp. cornstarch
  • 1 tbsp. cold water
  • 1 cup sliced strawberries (each)
  • 12 oz. frozen strawberries (thawed)

1. Combine thawed strawberries and sugar in a blender. Cover and blend on high until smooth.

2. Press through a sieve to remove seeds. Place in small saucepan.

3. Mix cornstarch with cold water. Add to strawberry blend. Bring to a boil, stirring constantly.

4. Boil for one minute until thickened. Remove from heat and refrigerate one hour before serving.

5. Stir in fresh berries and serve over funnel cake.


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