Recipe – French Toast (my version)

Looks fancy, tastes absolutely delicious, and is incredibly easy to make.

French toast is one of those “posh” breakfast items that you think will take too long to make, but really – I just made 8 rounds in 5 minutes (minus the clean up – which I’m going to do after I’ve finished this post).

I first had French toast when I went to stay with my fathers’ friends, in Wisconsin, USA, and it was sublime!  However, when I got home, I couldn’t remember exactly how my host made it, so I winged it…  It worked out well, because now it’s a family favourite – even Donut (aged 2) has just wolfed down two slices!

Ingredients

3 large eggs

A good splash of milk (whole / full fat milk is best)

White bread (this recipe accounts for 8 slices)

Sweet mixed spice (nutmeg, cinnamon, ginger, mace, allspice, etc. – readily available in supermarkets, such as Asda, Tesco, etc.)

Coconut oil – for frying

Toppings – golden syrup, honey, seasonal fruit, icing / powdered sugar…

Method

  1. Mix the eggs, milk, and a good shaking of the mixed spice in a bowl – ensure the bowl is big enough to fit a slice of bread, without bending it.
  2. Heat the coconut oil over a medium to high heat, in a frying pan.
  3. Place a single slice of bread in the egg mixture, and turn it over – make sure the round of bread is fully covered.
  4. Add the egg-mix covered bread to the frying pan, and give an extra little shake of the mixed spice.  Leave for 30 seconds or so, then turn it over – repeat the process by adding another little shaking of the mixed spice.  After another 30 seconds, turn the bread over for one final couple of seconds – just to allow the second shaking of mixed spice “cook” a little.
  5. Repeat the process with as many rounds of bread you can…
  6. Serve with a helping of syrup or honey, fruit, such as raspberries, blackberries, strawberries, or icing / powdered sugar.
  7. Best enjoyed hot / warm, although, rather lush cold too, ha ha.
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The French toast shown above is an image found on Google…  My French toast was scoffed before I could even think of getting my camera!

Coconut Oil Bath Melts

What a simple, yet luxurious creation to make – either for yourself, or to beautifully wrap up for a homemade gift.

This recipe is not really a frugal one, as coconut oil can be rather expensive – depending on where you buy it from, however, if you are able to get the oil inexpensively, then this would be a perfect frugal gift.

What you need:

Glass bowl

Pan

Water

Silicon moulds (alternatively, use cupcake cases in a cupcake tray)

Fridge

Ingredients:

340g / 12oz coconut oil

15 drops essential oils (lavender is comforting, but you can use your favourite)

Optional:  Dried flowers (try to match the flower to the essential oil – i.e. lavender buds)

Method:

  1. Fill the pan up with water, and place your glass bowl over the top.  Ensure that the bottom of the bowl does not touch the water in the pan.  Bring the water to the boil.
  2. Put your coconut oil in the glass bowl, and allow to gently melt – this should only take a couple of minutes.
  3. Optional:  While the coconut oil is melting, add a sprinkle of dried flowers to the bottom of your moulds.
  4. When the coconut oil has melted, turn off the heat, place the glass bowl on a heatproof surface, and stir in the essential oil.
  5. Mix well, and pour in to your moulds (or in to the cupcake cakes).
  6. Let the coconut oil cool.  If you have a warm house, this can take several hours.  I prefer to allow them to cool for approximately an hour, then transfer the moulds in to my fridge.
  7. Once fully cooled, and set, you can remove the melts from the moulds, and place in a container – be sure to store in a cool place.  Again, you may have to store these in the fridge / freezer if your house is generally warm.
  8. If you are giving these as a gift, place them in a clean, plastic tub with lid, and wrap / decorate.  Store them in your fridge / freezer until you are ready to gift to the recipient.

To use:

Simply run your bath, and drop one of your melts in!

Coconut oil is great for your skin.  It leaves your skin smoother than a baby’s bum, and also has some amazing natural healing properties.  If you are using lavender essential oils in your melts, you will also feel the benefit for easing headaches / migraines, and it helps you sleep!

Enjoy 🙂

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I forgot to take a picture of my melts, so this is one I found on Google…  I promise they will come out just as wonderful as the picture – if you follow the steps correctly 🙂

Edit:  These melts are suitable to use in your child’s / baby’s bath too – especially if they suffer from dry skin.  However, if your child is under 6 months old, please consult with your health worker before using any form of homemade creations in the bath.

Peppermint Creams

I was so frustrated the first time I made peppermint creams, and was almost throwing the mixture in the bin, ha ha.  So pleased that I stuck with it, because now I have successfully made them a few times, and they just keep getting better on each occasion!

This recipe is certainly not recommended for anyone who suffers diabetes, as it is probably 95% sugar; so with that in mind, ensure you limit the amount of these you give to your kids too…  Unless you want them bouncing off the walls, ha ha.

I made these today with my 5 year old, and he needed very little help, so another easy recipe for the kids to make 🙂

This recipe cost me just shy of £1.50 to make 24, however it would have cost about £2 to double (if not more) the quantity.

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Google image used – I didn’t take a photograph of my mints!!

Ingredients

1 egg white (you won’t need the yolk…)

Lemon juice

400g icing sugar (otherwise known as powdered sugar / confectioners sugar), plus extra for rolling

Peppermint flavouring

Method

  1. Prepare a “resting” area for your finished mint creams…  I used a sheet of baking / greaseproof paper on top of a baking tray.
  2. In a large, clean bowl, add your egg white, and mix with a fork until it begins to foam slightly.
  3. Add a tablespoon of lemon juice to the egg white, and mix for a little longer.
  4. Gradually add the icing sugar – I added the sugar in two sections only, and in between each section I added 1 teaspoon of peppermint flavouring.  Continue to mix combine the mixture with the fork (you’ll have difficulties if you’re using a spoon).
  5. When the mixture becomes too difficult to mix with your fork, that’s when you need to get your hands in there.  Combine the mixture in to an icing dough ball.
  6. Turn the icing ball out on to a clean surface, sprinkled with icing sugar.
  7. Roll to approximately 1-2cm thickness, and use a cookie cutter to cut out shapes.  Place your shapes on to the resting area that you made up earlier.
  8. You can decorate your mints, if you like, or leave them plain.  I used a fork to decorate mine…
  9. Now this is the hardest part.  Your mint creams are technically ready to eat within 10/15 minutes of resting, however, if you want the “real deal”, you need to wait for up to 24 hours for them to “set” properly.

Enjoy!

Lemon Drizzle

A great recipe that costs pennies to make.

I made a bit of a booboo with the recipe, but overall, it turned out great.  Afterall, making mistakes when baking makes some of the best recipes known to man.  I also burned my finger rather badly when taking the tin out of the oven, so please, please, please, be careful!

Ingredients

2 eggs

3oz self-raising flour

3oz caster sugar

3oz butter

1/2 tsp baking powder

Lemon zest from 1/2 lemon

For the drizzle

2oz caster sugar

Juice from 1/2 lemon

Method

  1. Preheat your oven to 180C / 160C for fan assisted ovens.
  2. Line your loaf tin with greaseproof paper.
  3. Combine the eggs, flour, sugar, butter, baking powder and lemon zest in a large bowl, until creamy.
  4. Pour in to your lined tin.
  5. Bake in the preheated oven for 35 minutes, or until golden brown and springy to the touch.
  6. Remove from the oven, and whilst it’s cooling, measure out your sugar for the drizzle, and stir thoroughly with the juice from 1/2 a lemon, until the sugar is fully dissolved.
  7. As soon as the sugar is dissolved, pour the mixture over the top of the still warm cake, and spread all over with the back of a metal spoon.
  8. Allow to cool completely before removing from the tin.
  9. Slice up and enjoy!

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English Monkey Bread

A rather simple recipe that transcribes in to an amazing creation!  When making this recipe with the kids, be sure that you do the melting of the butter, and dissolving of the sugar, as this can scald and scar if your little one drops it on them.  You don’t need me to tell you…  Just use your common self 🙂

When the loaf has completely cooled, why not wrap it up in baking paper, tie a pretty ribbon around it, and give it as a gift?  Perfect for a gift for elderly relatives.

Ingredients

125g butter

150g caster sugar

1tsbp vanilla

1 egg, beaten

2 banana’s

190g self-raising flour

60ml milk

Method

  1. Preheat the oven to 170°C (150°C for fan assisted ovens).
  2. Grease and line a loaf tin.
  3. Melt the butter in a pan, over a low heat; then add the sugar and vanilla.  Stir until dissolved.
  4. Mash the banana’s with the back of a fork, then add the melted butter / sugar mix.  Stir well.
  5. Add the egg, and mix well.
  6. Stir in the flour and the milk.
  7. Transfer in to the prepared tin.
  8. Bake for 45 minutes, or until a skewer comes out clean.
  9. Leave to cool in the tin before turning out.
  10. Slice up, and serve on it’s on, or spread with butter, peanut butter, etc.

Weird days to celebrate with the kids

This is a great calendar to work with your kids on…  Other than the usual “National” days, these are something a little different that will guarantee to put a smile on your little one(s) face(s).

8 January – Bubble bath day

14 January – Rubber ducky day

18 January – Winnie the Pooh day

19 January – Popcorn day

24 January – Pay a compliment day

31 January – Backwards day

6 February – Eat ice cream for breakfast day

11 February – Make a new friend day

17 February – Random act of kindness day

26 February – Tell a Fairy Tale day

5 March – Learn what your name means day

20 March – International story telling day

2 April – International children’s book day

10 April – International siblings day

14 April – Laugh out loud day

18 April – International juggler’s day

25 April – International penguin day

30 April – Honesty day

1 May – Mother Goose day

4 May – “May the 4th be with you” day

10 May – Clean your bedroom day

11 May – Eat what you want day (within reason)

12 May – Limerick day

13 May – Frog jumping day

14 May – Dance like a chicken day

24 May – Scavenger hunt day

1 June – Say something nice day

6 June – Yo-yo day

7 June – Chocolate ice cream day

8 June – Best friends day

14 June – Act like a monkey day

17 June – Eat all your veggies day

26 June – Forgiveness day

29 June – International jump in a muddy puddle day

1 July – International joke day

2 July – UFO day

10 July – Teddy bears picnic day

20 July – Moon day

3 August – Watermelon day

7 August – Visit a lighthouse day

19 August – Photograph day

30 August – Frankenstein day

13 September – Positive thinking day

15 September – Make a hat day

19 September – Talk like a pirate day

22 September – Elephant appreciation day

1 October – Burst a balloon day

6 October – Mad Hatters tea party day

7 October – International smile day

14 October – International dessert day

16 October – Learn a new word!  It’s dictionary day

4 November – Pharaoh day

6 November – Saxophone day

13 November – Kindness day

17 November – Go for a walk day

21 November – International “hello” day; say “hello” to a stranger (with adult supervision)

9 December – Make a Christmas card day

20 December – Carol singing day

24 December – North Pole breakfast day

Barbara’s Shortbread

An incredibly simple recipe, using only 3 ingredients.  Easy to make, and especially good for you to help kiddies make themselves!  A frugal recipe, that costs approximately 20p for 12 biscuits!

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Ingredients

2oz butter

1oz caster sugar, plus extra to finish

3oz plain flour

Method

  1. Preheat the oven to 190°C (170°C for fan assisted ovens).
  2. Line a baking tray with greaseproof paper.
  3. Using the back of a wooden spoon, beat the butter and sugar together, until creamy.
  4. Stir in the flour, part by part, until fully combined.
  5. Turn the dough out on to a slightly floured work surface, and roll to approximately 1.5cm / ½ inch thick.
  6. Cut out “fingers”, or shapes, using cookie cutters, and place them on the lined baking tray.
  7. Optional: Using a fork, prick the shapes.
  8. Sprinkle the top of the biscuits with the left-over caster sugar, and chill for 20 minutes.
  9. Bake in the oven for 15-20 minutes, or until golden brown.
  10. Allow to cool on the tray, then enjoy!