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Erin KunkelLisa Atwood
Greatrecipesforkidswho lovetocook
thecookbook
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orkids
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I learned to cook with a toy oven at the age of six. Soon enough, I was in the kitchen churning out enough muffins, cookies, and pies to start a bake shop, as well as Sunday morning omelets and after-school fruit smoothies.
Those early experiences nurtured a love of cooking I still have today. Through cooking, I found independence, a sense of accomplishment, and loads of adventure. Even now, those are still the parts of cooking I like the best.
Some of the recipes included here are inspired by the ones I used to make, and by what my own kids like to cook. You’ll find a recipe for any time of the day and made with some of your favorite ingredients. So roll up your sleeves, pick a dish to cook, and get ready for a lifelong adventure!
about this book
cinnamon-swirl french toast 11easy french crepes 12 buttermilk pancakes 15cinnamon-sugar oatmeal 16waffles with toppings 17dutch baby pancakes 19bacon & spinach frittata 20chicken-apple sausage 22 & cheese scramble 22
23eggs in a hole24the perfect omelet 27berry & yogurt parfaits 28broiled grapefruit halves 29the best banana bread 30monkey bread 32mini blueberry muffins 33pumpkin muffins 34smoothie bar
d
id you know?
Don’t worry if your bread isn’t super-fresh. French toast is best made with slightly stale bread, which won’t fall apart when it’s soaked with egg.
breakfast 11
first soak the bread slices
In a shallow bowl or baking dish, whisk together the eggs, milk, and vanilla. Add the bread slices and let soak, turning once or twice, until all of the egg mixture has been absorbed, about 10 minutes.
thencook the french toast
Heat a large frying pan or griddle over medium heat until hot, but not smoking. Add the butter. Using a spatula, spread the butter evenly over the pan bottom. Add the soaked bread slices in a single layer. Cook until the bottoms are golden, about 2 minutes. Slide the spatula underneath each bread slice and carefully flip it over. Cook until the second sides are golden and the centers puff slightly, about 2 minutes longer.
finally serve the french toast
Transfer the French toast to individual serving plates. Serve warm with your favorite toppings.
Makes 2–4 servings
what you need
Large eggs 4
Milk 1⁄2 cup (4 fl oz/125 ml)Vanilla extract 1⁄2 teaspoonStore-bought or homemade cinnamon-swirl bread 4 thick slices (about 1 inch/2.5 cm each) (page 117)
Butter 1 tablespoon
popular toppings
Maple syrup, powdered sugar, fresh fruit
cinnamon-swirl french toast
d
id you know?
In Paris, street vendors make hot crepes to order with a selection of yummy fillings to choose from.
Bon appétit!
breakfast
12
firstmelt the butter
Put the 2 tablespoons butter in a small microwave-safe bowl or cup and microwave on high (100%) power until melted, about 20 seconds.
then blend the ingredients
Pour the milk into a blender. Crack in the eggs, then pour in the melted butter and vanilla. Add the flour, granulated sugar, baking powder, and salt. Blend briefly to mix. Using a rubber spatula, scrape down the sides of the blender. Blend again until smooth.
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