Artzcool's Blog

Are you crafty, want to be, or just like to watch?

Chocolate dipped stuff!

We were having a potluck lunch at work, and I signed up for dessert thinking that I would spend some time on Pinterest, and find an impressive and delicious, yet surprisingly easy home baked dessert to make. But by the night before the potluck, on my way driving home, I realized that I had no idea what to make. So, in order to avoid having to make an additional trip out to the grocery store, I decided to stop on the way home. After a quick trip down the baking aisle, I decided that I was going to find some stuff to dip in chocolate. Quick, easy, and delicious… How can you go wrong dipping stuff in chocolate?

So, I picked up some two bite brownies, Oreo cookies, pretzels, and twizzlers.

I melted some chocolate in my double broiler (or my Pyrex bowl that fits over my sauce pan, but double broiler sounds better) I have tried numerous times to melt chocolate right in the sauce pan, but every time I try, it cooks too fast, and goes clumpy, or seizes. So, I filled a saucepan 3/4 the way full with hot water then put a bowl on top, and melted the chocolate in there.

I did the dipping, and Sam was my sprinkles girl. 



We dipped a bunch of twizzlers , pretzel sticks, and I still had a lot of leftover chocolate, so I dug up some more pretzels, and kept on dipping until I scraped the bowl clean.


I almost forgot to mention that you should use parchment paper on a cookie sheet to make sure the chocolate doesn’t stick. The chocolate comes right off, and I even can reuse the paper a couple times for stuff like chocolate dipping. 

When I finally used up all of that chocolate, I melted some white chocolate chips, and dipped the brownies and Oreo cookies. It actually was pretty easy to do when you are only dipping half of the cookie and you have something to hold on to. I let each cookie sheet cool in the fridge for about an hour before trying to move them. 

I put them all on a fancy tray, and voila, instant dessert. Considering by the end of lunch, there were no leftovers, I think they went over pretty well.



Plus, I had some extra pretzels that I just couldn’t fit on the platter, that we had to eat.





Easy peasy! The neat part about these are that you can change the sprinkles according to the season. Red and green sprinkles for Christmas, orange for Halloween, etc. 

yummy. 



2 Comments »

Sappy to Sweet… The Maple Syrup experiment-step 2

So if you read my last post, this weekend we tapped into two maple trees on our property, and started collecting sap, one drip at a time.

Link to collecting sap from our Maple trees

When I woke up yesterday morning, I would be lying if I said that I didn’t run right outside (yes, in my PJ’s) to check my sap buckets. The one in the backyard was about halfway full! But, the one in the front only had about an inch. Overall, I would say there was about 5-6 litres. Here was the overnight haul, it’s hard to see, because the sap looks as clear as water, but the smaller pot was from the tree in our front yard.



I used a coffee filter to pour the sap through.



As you can see, there were a lot of little bits of sediment at the bottom of the pot.



I poured in about 6-8 cups of sap, then I turned on the stove at a medium heat and let it boil and boil….

And boil some more. And more. Note: I kept the stove/range fan on for most of the day as I have heard that the amount of moisture produced can do some damage to your house!

Kind of ironic, but I was thinking about going to a local sugar bush to see maple syrup being made with friends yesterday, but I couldn’t because I had to watch the pot boil. Watching a pot boil all day is actually not as much fun as you might think. Lol



I kept adding more sap as it reduced. I used a spoon to roughly measure, and everytime it reduced by half, I poured it a little more sap. I never let it get lower than about an inch. You can see in the below picture how it started changing colour and getting a little darker as it reduced. The smaller pot on the right was my boiling pot. 



It only took about 6 hours to reduce it…here is what it looked like towards the end.



You are supposed to use a thermometer to determine when the syrup is ready, but to be totally honest, by the time there was only about a centimeter left in the pot, I just couldn’t let any more boil away. I figured if it reduced any more, there wouldn’t even be enough for all of us to have on our pancakes. I thought it was better to have more syrup, even if it was runny syrup. Better runny than none!

At the bottom of the pot, there was some more sediment, so I strained it again through a coffee filter…



So, this is what 5 litres of sap turned into:



Liquid gold! I have to say, that I have a whole new appreciation for Maple Syrup now. God help anyone in my house who wastes a drop of maple syrup from now on! 

My friend dropped by late afternoon, and picked us up some syrup from the sugar bush, and we laughed at the tiny bottle, but in comparison, it doesn’t look so tiny!

Just to give you some perspective, the pot was 3/4 full with sap, and this is the bottle of syrup it produced.

So, let me give you a quick summary….

- About $40 in supplies, including the spigots, buckets, tubes, and drill bit

-About 10 hours to collect the sap

-About six hours of boiling time to reduce the sap to syrup

So, $40 plus 16 hours to make 1/2 a cup. Wow! 

But, the experience of now being able to say that I tapped our trees and made maple syrup from scratch….. Priceless! 

We did a taste test this morning with our signature chocolate chip pancakes…

Ms. Butterworts vs. The real maple syrup vs. Our maple syrup! 



It was pretty hard not to be a little biased here… But our syrup go four out of four votes (or at least no one dared to vote otherwise)



As you can see, it was a success. We still have quite a bit left after our morning pancakes … We could try making taffy, but I don’t know if I can bring myself to boil it down any more! 

So, I can check this off my bucket list. The problem is that my bucket list keeps getting longer… Isn’t it supposed to get shorter as you get older? I need to retire soon! 

1 Comment »

Maple syrup…Step One! Don’t be Sappy! 

OK, I know I am never going to hear the end of this, but I’m going to try it anyways… We have four big beautiful maple trees on our property, and I have always wanted to try, so we’re gonna make our own Maple syrup! That being said, to make one litre of syrup, you need 40 litres of sap. So, I’m thinking we might end up with about a cup of maple syrup…. If we are lucky! Lol

I have been waiting for the weather to warm up, because you can’t tap the trees until the day time temperatures are above freezing. But, now finally, we have had a few days in a row where the temperature is above freezing! 

So, you can order maple syrup making supplies online, but I found a hardware store right around the corner that sells the taps. I bought two taps, two buckets with lids, and about 5-6 feet of plastic tubing. the buckets were less than five dollars each, and the spigots were three dollars, and the tubing was only a few dollars, so it’s pretty cheap to try. It will probably only cost about four times as much as a regular bottle of maple syrup, plus the countless hours it will take me to make! (Btw -john says I shouldn’t count my time because my time costs us nothing! Lol) 

As you can see in the above photo, I also bought a plastic tube, thinking that I might be able to use that as a tap as well, but I didn’t end up using the plastic ones.

We have two sugar maple trees in the front of our house, and two silver maple trees in the back. I did actually (surprisingly) do a bit of research on tree identification before I started. My plan was to collect sap from one tree in the front, and one in the back. Here is a picture sam took of the trees in our backyard.



The process is actually pretty easy to collect the sap. About three feet up, drill a hole 2-3 inches deep. I used a 7/16 drill bit.



If you wait about a minute after you drill, you should see the sap start to flow. On our first try, we got nothing. Pretty disappointing. But we tried the next tree, and within a minute, we had sap! So, we quickly hammered the spigot into the hole. (didn’t want to lose a drop!)



Look, sap! 

Then we connected the plastic tubing to the spigot, so the sap would flow directly into the bucket. Sam was my assistant and photographer today.

And of course, i had to drill a hole in the top of the bucket to accomodate the tubing.

Here’s what the set up looks like in the backyard!And in the front of our house:



I hope no one comes along and steals our sap! I think all of our neighbours already think I am crazy, so I’m not worried about that, but I’m thinking I might put a Please Do Not Touch sign on it…. 

Anyways, we went to the mall to pick up a present for a birthday party Sam had this afternoon, and by the time we got back, we had a couple inches of sap at the bottom of the bucket! It’s pretty cool, it looks just like water. The kids and I decided we want to try a little bit of the sap to see what it tastes like. I read online that you should boil it for about a minute before you drink it.



I also read online, that the sap should be boiled within a day, and spoils easily, so tomorrow morning, I’m going to try boiling it down into syrup. Apparently it takes quite a while, and creates a lot of moisture in the house, so I’ll have to keep a close eye on it and keep the fan on the stove on. Boy, is it lucky I don’t have anything else to do this weekend! Did I mention already that we are off work and school this week for March Break? I love being a teacher (in the middle of March, and July and August especially!) 

I’ll give you a syrup update as soon as I can to let you know how the next part of our syrup making journey goes!

4 Comments »

Cheap and easy way to clean silver

So I have been busy lately, but not so much making stuff in the past week…I have been working on clearing out the basement and dining room, and front room and closets… I have been donating and selling lots of online on Kijiji, and the local Facebook buy and sell pages.
In my quest to clean out the dining room, I came across a bunch of silver spoons. They were pretty tarnished, so whether I keep them or not, they need a clean. Here’s what they looked like before.

2015/03/img_4646.jpg
So I guess you can’t see from the picture, but a few of them are solid silver, and a few are nickel plated and electro plated. I didn’t want to use a silver cleaner because I didn’t want to take off the plating.
So I did a little research and found that if you use a few cups of hot water, a couple tablespoons of water softener (I used Calgon), and a piece of tin foil, it was supposed to safety clean silver.
So I filled the sink with hot, hot water. Then, lined the bottom with tinfoil, and added a couple tablespoons of Calgon.

2015/03/img_4622.jpg
I let them sit for a few minutes, and here is what happened…

2015/03/img_4648.jpg
Can you see the half that was submerged?

2015/03/img_4647.jpg

2015/03/img_4649.jpg
Just to remind you…here was less than 10 minutes before…

2015/03/img_46461.jpg
So, of course, I dug through some of my jewelery, and found a few things that needed a little polishing….

2015/03/img_4626.jpg
And gave them a little soak…

2015/03/img_4625.jpg
The results were not quite as dramatic as the silverware, but they did shine up nicely.
But, the great thing was that it required very little polishing. I did wipe them down with a cotton cloth, after soaking, but I didn’t have to scrub at all. There were a couple of the pieces that I had to put into soak for a few extra minutes, but they cleaned up pretty well.
The thing is that I now have a whole box of Calgon water softener leftover! What do I do with all of that water softener? If anyone close to me wants to clean some silver I would be happy to share!

4 Comments »

Valentine’s treats- chocolate bark!

I know I am a little late in posting this, but better late than never! Last week, Sam’s class was doing a little Valentine’s Day gift exchange where everyone brings in a little gift, then they shuffle the gifts and randomly give them out. We were thinking about sewing or crafting something, but it’s hard to make a lot of things that would be appropriate for boys or girls. Finally we decided that food was the safest bet, because everyone likes food. And from there, it didn’t take us long to decide on chocolate.
I have made this as Christmas presents before, you really can customize your “toppings” for any holidays or occasion.
I dug through the cupboards for all of our chocolate supplies, and I ended up finding quite a stash. I found dark chocolate chips, some Hershey’s kisses, some butterscotch chips and white chocolate melts. Then, for the toppings, I found cinnamon hearts, a package of skor bits, some heart sprinkles and some red candy dipped chocolate chips.

2015/02/img_4455.jpg
We melted one kind of chocolate at a time. I started melting them in pot, but then realized I needed double broiler. The chocolate heated up way too fast, then it seized, and became difficult to stir and pour. So I would strongly recommend using boiling water and putting another pot or bowl on top.

2015/02/img_4456.jpg

2015/02/img_4457.jpg
After much deliberation of all of the different kinds of chocolate and topping combinations, we decided on four delicious combinations:
-cinnamon hearts and white chocolate
-heart shaped sprinkles and milk chocolate
-skor bits and butterscotch chips, with red and white drizzled chocolate
-dark chocolate and red candy dipped chocolate chips
The procedure is pretty simple. Once you have a cookie sheet lined with parchment paper (not wax paper, parchment paper, big difference!) you basically melt, mix and pour. Here is what a few of our combinations looked like:

2015/02/img_4459.jpg

2015/02/img_4460.jpg

2015/02/img_4463.jpg
Then, here’s a trick, once you have spread out the chocolate, and sprinkle your toppings on, often it is bumpy or rough looking. To get that smooth look, bang the cookie sheet on a hard surface a few times. This relaxes or settles the chocolate, gets rid of the bubbles and smooths out the surface. Here is what it looked like before and after (sorry, photos are reversed, after, then before)
Also, if you look back at the white chocolate and cinnamon hearts picture, after banging it, the cinnamon hearts settled right into the chocolate.

2015/02/img_44631.jpg

2015/02/img_4462.jpg
After all of the chocolate was melted, stirred and the toppings added, we put the cookie sheets outside in the cold for a few minutes.

2015/02/img_4464.jpg
Then, once the chocolate was nice and hard, we snapped it into bite sized pieces. The kids love this part!

2015/02/img_4465.jpg
Finally, we packed it into small containers. I have a really difficult time throwing out our sushi containers because I use them all of the time for baking. They are the perfect size and shape, and they make the food look great. Turns out that we made 7 containers, so Sam gave one to her teacher, I brought a couple into work, and we had some left over for special treats and dessert a couple nights! Here is the finished product:

2015/02/img_4467.jpg

2015/02/img_4468.jpg

2015/02/img_4469.jpg

2015/02/img_4470.jpg
Happy Valentine’s Day.
FYI – here is the link to the chocolate bark I made one christmas
christmas chocolate bark

2015/02/img_4512.jpg

1 Comment »

5 Minute Butter Tarts! Yummy.

If you have read my blog before, you know that I am all about things being easy! Maybe 5 minutes is a bit of an exaggeration, because I didn’t include cooking time, but these butter tarts are really easy to make, they literally take five minutes to prepare. Especially when you buy the pre made frozen pie shells…. Trust me, people are just as impressed with homemade butter tarts even when you didn’t make the shell from scratch. And, sshhhh, you don’t need to tell everyone how easy they are!
All you need to do, is melt 1/3 cup of butter in the microwave, then mix in 1/3 cup brown sugar, and 1/2 cup corn syrup, 1 egg, plus 1 tsp vanilla.

2015/01/img_4263.jpg
As you can see, I was lucky enough to have help today. Which was helpful because the hardest part about this recipe us that you need to mix this really well. Mix it until it starts to turn a lighter colour. You can see the difference in the pictures below:

2015/02/img_4264.jpg

2015/02/img_4265.jpg
Then pour it into the pie shells. If I can give a bit of advice here, I would tell you not to over fill them, they bubble up and will overflow if they are filled too much.

2015/02/img_4266.jpg
We watched them closely, just in case…

2015/02/img_4267.jpg

2015/02/img_4268.jpg
So, I think you can see in the second picture how they have bubbled up. Here is how they looked right out of the oven, and after they have cooled a little. I actually had to double the recipe above to make enough to fill all of the shells.

2015/02/img_4269.jpg

2015/02/img_4270.jpg

2015/02/img_4271.jpg
They were delicious. You could also add raisins, although I would get complaints around my house if I did. No one in my family is a fan of raisins in baking, we’re more of a chocolate chip kind of family. But, I read online that if you do add raisins, you can soak them in boiling water for about 5 minutes before mixing them in. This allows them to plump up and soak up some of the water.
I have a few extra pie shells in the freezer now, that I am going to keep on hand for the next time I need something to make quickly. These are definitely on my make again list!
Enjoy!
P.S. I don’t normally give glimpses into future posts (because sometimes my plans are a whole more ambitious than my reality…. If only I didn’t have a darn job!) but… I just bought stuff to tap our maple trees to collect sap for maple syrup! I am so excited! Keep posted, I am just doing some research to find out if I need to wait a few weeks… Anyone made maple syrup before? Any advice?

4 Comments »

Meringues from Mayonnaise!

So here’s the story… I’ll be honest with you, I didn’t set out this morning to make meringues, it wasn’t on my list today. Actually neither was making mayonnaise, all I actually wanted was a tuna sandwich. But here’s how it happened…
I opened a can of tuna to make a tuna salad sandwich, but then I realized that we didn’t have any mayonnaise. So I thought, “I’m pretty crafty, I can make my own mayo!” So I googled “how to make mayonnaise and found a recipe (with cooked egg yolk- just can’t do the raw egg thing) and, to make a long story short, I followed the directions, but 4 egg yolks later I ended up with a runny yellow liquid that I had no intentions of mixing with my tuna… It was pretty gross, don’t know where I went wrong…

2015/01/img_4182.jpg
So, I felt a little guilty for pouring the mayo mixture down the sink, but the good news is that I ended up making a great tasting tuna melt by substituting ranch dressing for the mayo. (It was actually really good!)
But, I’ll save that post for another day….
After enjoying my delicious sandwich, I realized that I still had 4 egg whites left over from my mayo disaster. I couldn’t throw them out too! So, I thought, “I’m pretty crafty, I can make something out of these egg whites.” So I googled, “what can I make with egg whites.” And this recipe for meringues came up… So that’s how I ended up making meringues! I can’t tell you how many times I have said this, but how did people survive before Google? Seriously.
This was my first time making meringues, and I was pretty impressed with how easy they are to make!
Start with four egg whites and beat them until they are foamy, which only takes a minute or so.

2015/01/img_4185.jpg
Then, very slowly, a sprinkle at a time, add two cups of icing sugar…

2015/01/img_4186.jpg

2015/01/img_4187.jpg
And beat on high until the egg whites hold their shape when you hold up the beater.

2015/01/img_4188.jpg

2015/01/img_41871.jpg
I spooned the mixture into a piping bag, because I wanted them to look a little fancier. Then squeezed out a tablespoon at a time on a cookie sheet lined with parchment paper.

2015/01/img_4191.jpg
By the way, here is a great trick I have figured out when using piping bags… Use a plastic clip on the end to stop the icing from squeezing out the end. I can’t tell you how many times I have ended up with a handful of icing without realizing it.

2015/01/img_4192.jpg
With the clip you can also easily roll it around as you use up the filling inside.

2015/01/img_4193.jpg
Anyways, it turns out that the piping bag was probably a waste of time because the meringue wasn’t stiff enough to hold the shape. A spoonful would have looked the same.
So I learned that the trick to meringues is to cook them for a long time at a low temperature. So, set your oven to 200 degrees, and the timer for about two hours. Essentially, the oven almost dries out the meringues. Be sure to leave the oven open a bit, I used a wooden spoon to prop the door open.

2015/01/img_4195.jpg
Then after waiting two long hours, they were ready. Slightly browned and crunchy on the outside. They were delicious!

2015/01/img_4196.jpg

2015/01/img_4197.jpg

2015/01/img_4198.jpg
The recipe actually made a few dozen meringues. I probably made them a little smaller, but still, there were tonnes of them! Next time, I might even halve the recipe. Nah… Who am I kidding….
Enjoy!

1 Comment »

Easy team spirit cupcakes

What were we thinking? Today we had Dylan’s entire basketball team over for the afternoon… That was 13 ten and eleven year old boys running around our house!
They were going bowling first, so we were hoping that they would use up a little bit of their energy at the bowling alley! Not sure if that went the way we planned, they were bouncing off the walls (literally) by the time they got to our house 😃

I figured the best way to keep a large group of boys happy is to keep their bellies full. So we bought a bunch of snack foods, and I thought we needed something to show our team pride. So I decided on cupcakes. I have done variations of these cupcakes over the years. They are quick and easy, but look really cute! And who am I kidding, 10 and 11 year old boys are not going to stop and admire and compliment the hours I spent meticulously decorating their cupcakes, I am quite aware that there is about 10 seconds from the time they spot the cupcakes to the time where they shove them in their mouths. So I might as well do something quick and easy!

I started with baking the cupcakes. I always try to scoop out the cake mix as evenly as possible by using an ice cream scoop.

2015/01/img_4147.jpg
Then, I dug up some orange candy melts, they are the chocolate disks that come in different colours.

2015/01/img_4155.jpg
I melted a handful of chocolate chips in a mug of hot water. While I was waiting for the chocolate to melt, I laid out the Orange candy melts on a piece of parchment paper so the flat sides were up.

2015/01/img_4159.jpg

2015/01/img_4158.jpg
Then, once the chocolate chips were melted, I snipped a tiny corner off of the sandwich bag, then used it as a piping bag to decorate the candy melts to look like basketballs.

2015/01/img_4162.jpg
I also wrote their jersey numbers on a red candy melt. (And extras for the coaches)
Once the cupcakes were out of the oven and cooled, I evened them out by trimming off any lopsided parts with a knife. Then I piped some plain chocolate icing in a spiral pattern.

2015/01/img_4167.jpg

2015/01/img_4169.jpg

2015/01/img_4168.jpg
I found some fancy silver sugar, so I added a little pinch of silver sprinkle to the top of each cupcake…

2015/01/img_4170.jpg
Then, because I didn’t have the patience to wait until the chocolate had hardened a little, I decorated them while the chocolate was still wet. I would recommend you don’t follow my lead on this one… I stuck my finger in and messed up a couple, but hey, it’s not like the noticed or anything!
Anyways, they seemed to go over pretty well, they all picked their number, and it was quiet for a whole thirty seconds, so I am calling that a success!
Here is the final product…

2015/01/img_4171.jpg

2015/01/img_4172.jpg

2015/01/img_4173.jpg
I am going to have to do the same for the baseball team! I would say soccer too, but I think soccer balls would be tricky, maybe I can just do their jersey numbers… At least I have a few months to think about it!
Have a great week!

Leave a comment »

Quick and easy cannelloni and lasagna

So, the boys had a basketball tournament this weekend, (they got gold btw…Go MUMBA!) Anyways, it was just Sam and I all weekend, so we did some cleaning, and went to the mall and grocery shopping. The last game ended after 5, and we were going to order in, but strangely, I decided to cook instead. (I know, weird, right?)
When Sam and I were at the grocery store, I bought some fresh pasta, ground beef and ricotta cheese to make cannelloni. You could also use oven ready shells in the place of the fresh pasta. It is a quick and easy meal to prepare, it only take about 20 minutes to prepare, and it freezes well too!
So I started with some fresh pasta, tomato sauce, ricotta cheese, mozzarella cheese, ground beef, red peppers and spinach. And, I ended up tossing in some frozen corn at the last minute.

2015/01/img_4064.jpg
I started by browning the ground beef.

2015/01/img_4065.jpg
Then, in a bowl, I mixed the ricotta, red peppers, spinach, corn, and once it had cooled down a little, I added the ground beef.

2015/01/img_4066.jpg
Then I added a couple tablespoons of the mixture to each piece of fresh pasta.

2015/01/img_4067.jpg
Then I rolled them up and covered them with some good old tomato sauce, and a bit of mozzarella. I also added about 1/2 cup of water, I find the pasta will soak up the extra liquid and makes the end result more moist and yummy.

2015/01/img_4068.jpg
Great, done! But, I had a whole lot of filling left over…

2015/01/img_4069.jpg
Don’t get me wrong, my philosophy on making stuff like lasagna is that once you have everything out, you might as well double it up… still have to wash the same amount of dishes, right? So, I kind of made extra on purpose.
I pulled out some oven ready lasagna, poured some tomato sauce, and a little water into another casserole dish then added a layer of pasta…

2015/01/img_4070.jpg
Then, the ricotta mixture, pasta, tomato sauce, ricotta, pasta, tomato sauce, etc. until I ran out of ingredients, or space in the pan.

2015/01/img_4072.jpg

2015/01/img_4071.jpg

2015/01/img_4073.jpg

Then, pop everything in a 350 degree oven for about 45 minutes, and voila!

2015/01/img_4077-0.jpg

2015/01/img_4074.jpg

2015/01/img_4076.jpg

2015/01/img_4075.jpg
Best part is, dinner is done for tonight, plus enough for another night too! I will just pop it in the freezer when it has cooled, and its good at least for a couple months. Once again yummy!

3 Comments »

Panettone French Bread

Hello everyone, happy new year! I haven’t posted in a couple weeks because we were away in Cuba from Christmas Eve to New Year’s Eve. Yes, I am trying to make you jealous! It was busy getting ready for Christmas, and packing, but while it Cuba, I had lots of time to relax, do some crafting and reading by the pool. Now we are back, and trying to pack up everything christmas and get ready for school tomorrow! Yay.
So, at Christmas, it is always a tradition in John’s family to have at least a couple panettones, John’s favourite is the chocolate, but I really like the fruit and raisin one. It is a special treat that we enjoy, but there is a lot of panettone in each loaf, so there are always lots leftover after the holidays. It freezes ok, but right now our freezer is looking a little cramped! Last year I tried this and loved it, so I will share with you this year!

/home/wpcom/public_html/wp-content/blogs.dir/eab/30577997/files/2015/01/img_4019.jpg
Basically, the procedure is pretty much the same as for regular French bread, but I do have a little trick to making it…
Start by cracking a bunch of eggs, I usually crack about two eggs for every three slices. I also add about a tablespoon of milk for every couple eggs. Use two forks to dip the bread into the eggs…

/home/wpcom/public_html/wp-content/blogs.dir/eab/30577997/files/2015/01/img_4015.jpg
Then brown both sides in the frying pan…

/home/wpcom/public_html/wp-content/blogs.dir/eab/30577997/files/2015/01/img_4016.jpg

/home/wpcom/public_html/wp-content/blogs.dir/eab/30577997/files/2015/01/img_4017.jpg
The part I don’t like about making French toast is trying to make sure the middle has cooked properly. I can never seem to get the heat right so it is hot enough to cook the inside without burning the outside.
So, here’s my trick… After you have browned both sides, put the slices on a cookie sheet and pop them into the oven at 350.

/home/wpcom/public_html/wp-content/blogs.dir/eab/30577997/files/2015/01/img_4018.jpg
I cooked them for about 6-7 minutes on each side, and they were perfectly cooked. The great part is that if you are making a big batch, or are serving to company (or like me, if you just want to be lazy…) you don’t have to stand by the stove! And mmmm, I wish you could smell them right now!
I always check if they are properly cooked by checking the center of one of the pieces.

/home/wpcom/public_html/wp-content/blogs.dir/eab/30577997/files/2015/01/img_4020.jpg
Now, just add a little butter and maple syrup (yeah canada!), and enjoy!

/home/wpcom/public_html/wp-content/blogs.dir/eab/30577997/files/2015/01/img_4021.jpg

/home/wpcom/public_html/wp-content/blogs.dir/eab/30577997/files/2015/01/img_4023.jpg

1 Comment »

Follow

Get every new post delivered to your Inbox.

Join 321 other followers

%d bloggers like this: