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!
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…
- 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.
- Heat the coconut oil over a medium to high heat, in a frying pan.
- Place a single slice of bread in the egg mixture, and turn it over – make sure the round of bread is fully covered.
- 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.
- Repeat the process with as many rounds of bread you can…
- Serve with a helping of syrup or honey, fruit, such as raspberries, blackberries, strawberries, or icing / powdered sugar.
- Best enjoyed hot / warm, although, rather lush cold too, ha ha.
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!
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:
Silicon moulds (alternatively, use cupcake cases in a cupcake tray)
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)
- 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.
- Put your coconut oil in the glass bowl, and allow to gently melt – this should only take a couple of minutes.
- Optional: While the coconut oil is melting, add a sprinkle of dried flowers to the bottom of your moulds.
- When the coconut oil has melted, turn off the heat, place the glass bowl on a heatproof surface, and stir in the essential oil.
- Mix well, and pour in to your moulds (or in to the cupcake cakes).
- 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.
- 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.
- 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.
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!
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.
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.
Google image used – I didn’t take a photograph of my mints!!
1 egg white (you won’t need the yolk…)
400g icing sugar (otherwise known as powdered sugar / confectioners sugar), plus extra for rolling
- Prepare a “resting” area for your finished mint creams… I used a sheet of baking / greaseproof paper on top of a baking tray.
- In a large, clean bowl, add your egg white, and mix with a fork until it begins to foam slightly.
- Add a tablespoon of lemon juice to the egg white, and mix for a little longer.
- 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).
- 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.
- Turn the icing ball out on to a clean surface, sprinkled with icing sugar.
- 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.
- You can decorate your mints, if you like, or leave them plain. I used a fork to decorate mine…
- 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.
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!
1oz caster sugar, plus extra to finish
3oz plain flour
- Preheat the oven to 190°C (170°C for fan assisted ovens).
- Line a baking tray with greaseproof paper.
- Using the back of a wooden spoon, beat the butter and sugar together, until creamy.
- Stir in the flour, part by part, until fully combined.
- Turn the dough out on to a slightly floured work surface, and roll to approximately 1.5cm / ½ inch thick.
- Cut out “fingers”, or shapes, using cookie cutters, and place them on the lined baking tray.
- Optional: Using a fork, prick the shapes.
- Sprinkle the top of the biscuits with the left-over caster sugar, and chill for 20 minutes.
- Bake in the oven for 15-20 minutes, or until golden brown.
- Allow to cool on the tray, then enjoy!
This is such a simple recipe, and perfect for kiddies to make. Try your hand at this frugal, and exceedingly yummy recipe. All in all, I think it cost approximately 45p to make 12 biscuits…
Jam / Nutella / Lemon Curd
1. Preheat the oven to 180°C, and line your baking tray with greaseproof paper.
2. Using the back of a large, wooden spoon, cream the butter in a large bowl, then add the sugar. Continue to cream together.
3. Add the egg yolk, and vanilla essence, and continue stirring with the wooden spoon.
4. Add the flour, part by part, and combine thoroughly. When it becomes difficult to mix, get your hands in there to form a dough ball.
5. “Pinch an inch”, and roll in to ball shapes. Place on the lined baking tray.
6. Use your thumb, and press down in the middle of each ball, creating a well.
7. Add a teaspoon full of your jam (or Nutella / lemon curd), ensuring that the mixture doesn’t overflow too much.
8. Bake in the oven for 15-20 minutes, or until golden brown.
9. Remove from the oven, and allow to cool on the baking tray for approximately 5 minutes or so, before placing them on a cooling wire rack.
I have made this recipe time and time again, and when I come to make them again this morning, I realised that my eggs were TOTALLY out of date, so I decided to mix up the recipe a little to make them without any egg yolk. They’ve come out a treat, and according to the hubby, these are the “best” I’ve ever made.
If I have calculated this correctly, the ingredient amounts below should make approximately 20 biscuits, and cost about 60p ($0.75).
Perfect for those family members and friends who have an egg allergy, try this out.
8oz (225g) butter – softened
4oz (115g) sugar (I used caster sugar, but standard, granulated is ok too)
12oz (340g) plain flour
Hard boiled sweets (or hard boiled candies, if you live in the US)
- Preheat your oven to 190°C (170°C for fan assisted).
- Line your baking sheets with grease proof / baking paper.
- In a mixing bowl, cream your butter. You should really use the back of a wooden spoon for this, but I continually used my electric hand mixer on a slow speed.
- Add the sugar, and cream in to the butter.
- Add the vanilla essence – I really went overboard with the amount I used, because we all love vanilla, but you should only really use a cap-full; and the water. Mix thoroughly.
- Start to combine the flour, bit by bit, until it becomes almost impossible to continue mixing, then combine the rest thoroughly with your hands. Knead the dough a little in the bowl, to ensure it all sticks together.
- Turn the dough out on to a clean and floured surface, and roll out to approximately 1cm depths.
- Using your cookie cutters (I used a large gingerbread man cutter), cut out your biscuits, and place carefully on to the lined baking tray. Repeat until you have used up all of your dough.
- Using a small cookie cutter (I used a small star this time), remove the “belly” / middle of each large man shape / biscuit. With using the small star shape, I was able to use these for some regular, star-shaped biscuits for my Donut.
- Place a hard boiled sweet in to the middle of the cut-out you have just done (i.e. my star shape in the belly).
- Place in the preheated oven for approximately 25 minutes, or until golden brown.
- Remove from the oven, and – keeping the biscuits on the grease proof paper, remove the trays on to a cool surface.
- Allow to cool for approximately 30 minutes – or until the melted sweet has reset, and you now have the choice to either scoff the lot, or decorate!
I have to admit, I am not a fan of peanut butter. Peanuts are ok, but when they’ve been made in to a spread, I’m not keen. My husband and eldest son, on the other hand, love the stuff.
Several months ago, I tried out a recipe for peanut butter truffles, but they just weren’t the same as a regular truffle should be, so I changed the name to peanut butter bites.
This recipe is SO simple, and can be made using vegan friendly products (if you are a vegetarian / vegan).
There’s no baking involved, and very little “heat” needed, so give it a go. I think it took me about an hour to make them – from start to finish; and the whole outcome cost less than £2.
If you have any fancy boxes, you could even pop a few of the bites in to a box, tie a ribbon around, and you have an amazing, homemade, frugal gift.
270g (9.5oz) peanut butter (smooth or crunchy)
40g (1.4oz) unsalted butter
140g (4.9oz) icing sugar
Chocolate (I used 300g / 10oz, but I had some left over)
- Line a baking sheet with greaseproof paper.
- Ensure that you have enough room to fit the baking sheet in to your fridge – this is very important!
- Put your peanut butter and butter in to a microwavable bowl, and heat on full power for 15-30 seconds. I checked after 15 and 20 seconds, but needed longer, so I allowed for the full 30.
- Transfer the butter mixture in to a mixing bowl, and mix thoroughly, until the butter and peanut butter have combined.
- Carefully sift in the icing sugar, bit by bit, and mix well. I used about a third at a time. Ensure that you have thoroughly mixed in the icing sugar to the butter mixture.
- Using your hands, break off a little of the peanut dough, and roll quickly in between your palms to make a ball, approximately 1 inch in diameter, and place each ball on to the lined baking sheet. If, like mine, towards the end of the dough, it stops wanting to stick together, squeeze it a little in your palms to soften, and roll into a ball again.
- Place the baking sheet in the fridge for about 20 minutes.
- After about 20 minutes, break up the chocolate in to small pieces, and place in a glass bowl – be sure that the glass bowl can sit on the top of a pan of water. The base of the bowl should not touch the water.
- Bring the pan of water to the boil, and allow the chocolate to melt completely.
- When the chocolate has fully melted, switch off the heat, and bring out the peanut butter bites from the fridge.
- Roll each bite in the melted chocolate, allowing any excess chocolate to drip off. I used two forks, and gently tapped the fork on the edge of the glass bowl to allow the excess chocolate to come away.
- Place the now chocolate covered bites back on to the baking sheet, and repeat until you have covered all peanut bites.
- When you have completed covering the bites, if you wish, you can cover them in sprinkles, or (as I did) just sprinkle a couple on the very top.
- Return to the fridge for approximately 20 minutes, or until the chocolate has set.