Sunday, March 31, 2013

Happy Easter!

Wishing everyone who celebrates a happy and fun Easter filled with family, food, and delicious eggs (chocolate or otherwise).


My favorite deviled eggs.

Wednesday, March 27, 2013

Mastering the Basics: French Toast

French toast seems so simple, yet I seem to have issues with it. I didn’t eat French toast much growing up, we were a pancake household, and I rarely order it when I’m out to eat (I blame the horrible so-called French toast at the restaurant I worked at in college – it ruined me). So sometimes I forget French toast even exists.

But we like to have breakfast for dinner fairly often since we never really get to make a real breakfast in the morning. And after a few weeks my waffle maker starts begging for a vacation and I just don’t want another pancake but I also don’t quite want an omelet and I’m stuck wondering what to have until my brain goes – French toast! Yes!

So I searched some blogs and allrecipes and determined the basic French toast formula and a little while later we had some delicious French toast for dinner. The consensus that night was that French toast is muy bueno (no hablo frances!) and will definitely be making many appearances at our house from now on.



French Toast



6 Bread Slices (thick slices work best)

2 Eggs

2/3 Cups Milk

1/2 Teaspoon Cinnamon

1 Teaspoon Vanilla


Whisk together all ingredients except bread in a large, wide pan (rectangular Tupperware works great).

Heat a skillet over medium high hear. Lightly spray with no-stick spray.

Place bread into the egg mixture and allow to sit for a few seconds before flipping over to allow the other side to soak up the mixture.

Place in the hot skillet and cook until golden brown. Flip and cook the other side until golden as well.

Serve warm with your favorite toppings (syrup or fruit with whipped cream are awesome!). You can give a quick dusting of powdered sugar if you wish.