Cinnamon toast french toast

Got this recipe from Smitten Kitchen's blog. I'll copy paste it for you :)

All you need:

1/2 cup (100 grams) granulated sugar
1 tablespoon ground cinnamon
16 slices (from a 1-pound or 450 gram loaf) white sandwich bread
1 stick (4 ounces or 113 grams) unsalted butter, softened
3 cups (710 ml) whole milk
6 large eggs
1/4 teaspoon table salt
2 teaspoons (10 ml) vanilla extract

How to make:

- Preheat the oven to 450 degrees. Whisk the cinnamon and sugar together in a small dish. Line two large baking sheets with foil. Place the bread slices on the baking sheets in one layer. Spread each slice of bread with 1 teaspoon of butter, then sprinkle each slice with one teaspoon of the cinnamon-sugar mixture.

- Toast the trays of bread in the oven until the bread is golden, and until the cinnamon-sugar makes a caramelized crunch on top, for about 7 to10 minutes. Reduce the oven temperature to 375 degrees and let the toast cool slightly.

- Generously butter a 9×13-inch baking dish. (You might have a little butter leftover but I wanted to build in some leeway in case, understandably, you weren’t buttering your bread with precise teaspoon measurements!) Cut two slices of the cinnamon toast in half horizontally. Arrange the cinnamon toast down in two rows along the width of the pan. Begin with the bottom half of one slice of toast, then fan 7 more slices in a row, finishing with the top half of the slice. This ensures that those served the end pieces of the baked.

- French toast are not stiffed with thin slices! Repeat with another 7 full slices and 1 halved slice of cinnamon toast in the second row. Whisk the milk, eggs, salt and vanilla in a medium bowl and pour evenly over cinnamon toast in baking dish. Let sit for 15 minutes (or overnight, if you’re preparing this ahead of time) so that the custard absorbs a bit.

- Before baking, if you’ve got any extra cinnamon-sugar (you’ll likely have a tablespoon or two), sprinkle it over the French toast. Bake for 30 minutes, until puffed and golden and until no liquid seeps out of the toasts when they are nudged about in the pan. Cut into squares and serve plain, or with a dollop of plain yogurt and fresh berries, or maple syrup.

Enjoy! :)

Kutakatik at Sirkus-sirkusan :)

Come and join Kutakatik Art Craft Class this Saturday kiddos :))

 

Thank you Backyard at Museum Layang-Layang

How do we fall in love?

I love Jeanette Winterson's poetic response...

"You don’t fall in love like you fall in a hole. You fall like falling through space. It’s like you jump off your own private planet to visit someone else’s planet. And when you get there it all looks different: the flowers, the animals, the colours people wear. It is a big surprise falling in love because you thought you had everything just right on your own planet, and that was true, in a way, but then somebody signalled to you across space and the only way you could visit was to take a giant jump. Away you go, falling into someone else’s orbit and after a while you might decide to pull your two planets together and call it home. And you can bring your dog. Or your cat. Your goldfish, hamster, collection of stones, all your odd socks. (The ones you lost, including the holes, are on the new planet you found.)

And you can bring your friends to visit. And read your favourite stories to each other. And the falling was really the big jump that you had to make to be with someone you don’t want to be without. That’s it.

PS You have to be brave."

via Brainpicking

Simple joy :)

Simple joy...got to spend 1 day with my bestie's (Yarra) newborn son Kai...and spent another 1 day with my cousin's (Don) newborn puppies from his beagle, Kerry :)

Amazing :)

Simple happiness :)

Qisha's (my niece) simple happiness (and my simple happiness too) > Puppet play with my DIY boneka handpuppet, my DIY shadow puppet and 2 handpuppets from Pak Oteng. She made her own story too :)

Oatmeal Chocolate Chip Cookies

Got the recipe from easy-cookies recipes.

All you need:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
3/4 cup brown sugar
3/4 cup sugar
2 eggs
2 cups rolled oats
2 cups semisweet chocolate chips

How to make: 

 

Preheat oven to 180-200C.  Mix together butter, sugars and the eggs until well blended. Combine baking soda, salt and flour and add to the creamed mixture. Add in the oatmeal and the chips stir. Drop by spoonfuls onto a greased cookie sheet and bake for 15 minutes

Flourless Peanut Butter Cookie

Got this recipe from my bestie's blog Yarra :)

All you need:

1 cup creamy peanut butter
1/2 cup sugar (or mix 1/4 cup sugar and 1/4 cup brown sugar)
1 egg

How to make:

Preheat oven to 180-200°c. Mix all of the ingredients altogether. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets. Bake for 8 minutes to 10 minutes (or according to your oven).

Very simple! :)

Broccoli Parmesan Fritters

Got the recipe from Smitten Kitchen website. I'll copy paste it for you :)

You need:

8 ounces (1 small-to-medium bundle, 225 grams) fresh broccoli (3 cups chopped)

1 large egg

1/2 cup (65 grams) all-purpose flour

1/3 cup (30 grams) finely grated parmesan cheese (or to taste)

1 small clove garlic, minced

1/2 teaspoon Kosher salt, plus more to taste (or to taste)

A pinch of red pepper flakes or several grinds of black pepper

Olive or vegetable oil for frying

How to make:

- Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.

- Steam your broccoli until tender but not mushy. Drain the broccoli, then set it aside to cool slightly.

- In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit, 1/4- to 1/2-inch chunks that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.

- Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

- Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 200 degree oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed. Serve with some of the suggestions listed in the head notes, above.

To serve:

With 1 cup plain yogurt, 2 tablespoons lemon juice, 1 tiny minced clove of garlic, a bit of zest and salt. It would also be good with this homemade ricotta, with or without additional lemon juice. They’re also good simply, with just a squeeze of lemon juice. I think I’d also enjoy them with a little crumbled feta on top. Oh, and of course, you can put a runny fried egg on top of it