This is delicious and so-not-good-for-you. Eat them warm; they taste like a triangle-shaped donut, only with more substance (=better). You really don’t need any syrup with these unless you like to eat your sugar with sugar. We made them with slices of homemade whole-wheat bread and added strawberries…so they were healthy, right?
1 egg
1 T. sugar
1/4 tsp. salt
1/4 tsp. vanilla extract
1 c. milk
1/2 c. flour
1 1/4 tsp. baking powder
6 slices of bread, cut in half diagonally
3/4 c. sugar
4 tsp. cinnamon
In a large skillet or frying pan, heat about 1/4″ of vegetable oil over medium heat. In a shallow bowl or pie plate, whisk together egg, sugar, salt, vanilla, milk, flour, and baking powder. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it’s just right.
Working quickly, take each half slice of bread and soak it both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they’re cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.
When ready to serve, roll each piece in a cinnamon and sugar mixture.
Serves 3
Yes, it is true…her beautiful hair is going the way of all the earth. At least the hair in the front. The hair in the back is still hanging on.
Notice her adorable polka-dot pants? Yesterday’s sewing project 
Because I have such a difficult time with deciding what to feed my starving little family, I assume there must be others who have the same problem. So I’ve decided to share a few recipes that we like lots, hopefully to stir some inspiration around everyone’s little noggin. In no particular order, here are some things I find rather tasty at the moment:
- Chicken Taquitos (cream cheese sound wrong to you? use sour cream, yogurt, etc. you can’t taste it.)
- Cashew Chicken (we always add vegetables.)
- Oatmeal Blonde Brownies (they do this weird “everyday baking mix” thing that is supposed to save you time or something, but it’s just annoying. what you should really be putting in the batter is: 1 c. flour, 1/2 c. sugar, 1 tsp. baking powder, and 1/2 tsp. salt.)
- Chicken Tostadas
- Coconut Cream Pie (delicious.)
- Lemon Chicken (add vegetables and double the sauce. also, this is super lemony, so if you don’t like that, add less juice.)
- Thai Chicken and Noodle Salad
- Tomato, Pasta, & Potato Bake (better if you add sausage or some sort of meat.)
This is enough for Bret and I (generally). I love caramel corn, and this is pretty simple. I haven’t tried it yet, but you could possibly make the popcorn this way, then microwave the caramel mixture in a bowl, and then dump it in the bag and microwave it all. That way there would be less dishes to wash. Not sure how long it the caramel would need to be microwaved, but based on this, I’d say 4 minutes. Or, you could just follow this recipe:
2 quarts popped popcorn (around 1/3 c. unpopped)
1 brown paper grocery bag
1/4 c. brown sugar
1 T. corn syrup
2 T. butter
1/8 tsp. salt
1/8 tsp. baking soda
Pop popcorn. Put popcorn in brown grocery bag. Combine sugar, corn syrup, butter, and salt in a saucepan. Bring to a boil on medium-high temperature. Cook for 1.5 minutes, stirring constantly. Remove from heat and add baking soda. Pour caramel mixture over popcorn. Roll the top of the bag down, and vigorously shake the bag. Cook bag in microwave for 1 1/2 minutes*, removing bag from microwave every 20 seconds and shaking bag to prevent burnt areas. Cut the bag so it will lie flat. Spread the caramel corn out to cool.
*Cooking times will vary depending on your microwave. If the caramel corn is still sticky after it has cooled, it needed to be cooked longer.
Because of the complaints that I haven’t posted anything for like…oh…6 days, I decided I would do a post comparing Amirah to baby Bret and I. I tried to find photos taken at the same angle as photos I have of Amirah, but it didn’t happen.
I’ve been totally convinced that Amirah looks like Bret, but after looking at some of my baby photos I have decided that she actually could end up looking a fair amount like me. (Although honestly, we look like misshapen blobs in half these photos, so who knows.) What do you think?
Amirah had her two week appointment today (actually, 12-day). She is looking dandy. She now weighs 7 lbs. 9 oz. and is 21 inches long. Which means she got back to her birth weight plus 6 ounces, and is now 2 inches longer/taller. Hmmm…or was she was just too curled up at birth to get an accurate height measurement? Regardless, she is in the 29.8 percentile for weight, 80.1 percentile for height, and 26.1 percentile in head circumference. She also has long, skinny fingers and toes. She gets the hiccups all the time, which is nothing new. She got them all the time in-utero. Amirah makes really cute faces as she falls asleep, including adorable smiles. Her skin seems to be constantly peeling, but supposedly that will go away soon. She likes to stare at people, and goes a little cross-eyed every once in a while. She’s a very good girl.
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