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French toasts!

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I’m sure everyone has a good recipe for that…. but mine is better 🙂 don’t you think it’s like the spaghetti sauce recipe? everyone has the best one!

French toasts recipe

But my recipe for french toasts has a secret ingredient for it that is making a nice crunchy outer layer…

I always make it around this time of the year since my husband always get a loaf of bread from work in march… don’t ask, we don’t even remember why they are getting it 😉 And since it’s not a really good loaf I always use it to make french toasts, to my kids delight!

French toasts recipe

First thing, you need to have stale bread. Using fresh bread will make your toasts soggy and slump.  Since the bread we get is quite dry, i just let it sit unwrapped on the counter for a whole 24 hours. Switching side once in a while to make sure it dries evenly.

French toasts recipe

Next, you need to slice you bread about 1/2 inches thick. (if your bread is really moist, slice and let stale half a day or a whole day)

French toasts recipe

And then you make the eggs mix 🙂

here’s my recipe:

4 eggs

1 to 1 1/2  cup milk

a bit of vanilla

and …. a big table spoon of granulated sugar! (that’s my secret ingredient….!)

Whisk everything well in a big bowl.

heat a skillet over medium high with BUTTER! (do yourself a favor, and please use butter!)

when your skillet is ready, working quickly coat your slices of bread with the egg mix, you DO NOT want the bread to suck it up. You  really just want to coat it quick. and just do the right number of slices for your skillet. Do not prepare more bread in the mix if they are not ready to go into the skillet.

French toasts recipe

let the bread get as golden as you like it and serve with a good maple sirup!!! The sugar will make a nice crunchy outer layer 🙂

We had ours with a nice side dish of fruit salad Rachel made all by herself!

French toasts recipe

Ma petite recette de pain doré 🙂 avec un ingrédient secret qui vous fait une bel extérieur croustillant!
Premièrement, vous aurez besoin d’un pain rassis (qui a séché quelque temps, pas un pain frais et tout moelleux!)

que vous couperez en tranche de 1/2 pouces.
Mélangez ensemble dans un grand bol:
4 oeufs
1 à 1 1/2 tasse de lait
un peu d’essence de vanille
et…. une grosse cuillère à soupe de sucre granulé! (le sucre va vous donner une bel extérieur croquant!)
Faites chauffer un poêlon à medium-high avec du BEURRE! (ok, laisser faire le régime et faites-vous plaisir! utiliser du beurre!)
En travaillant rapidement, trempez vos tranches de pain dans le mélange d’oeufs, ne les laissez pas se gorger du mélange, une trempette très rapide seulement et ajouter à votre poêlon. Cuire des 2 côtés jusqu’au degré de doré souhaité. Ne préparez pas d’avance les tranches de pain dans le mélange, sinon vous aurez des tranches de pain détrempées et molles.
Servir avec une bonne dose de sirop d’érable! et une salade de fruits préparée avec amour par une petite fille de 5 ans!

French toasts recipe

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Easiest black forest cake ever!

easiest black forest cake recipe

and it’s real good! When there is a gathering and we need to bring food, I almost always bring this one. Feeds a crowd, people are impressed, and taste awesome!

The important thing with this cake is to make it the day before you are planning to eat it.

To start, you only need 3 things. Yep. I told you it is easy….

easiest black forest cake recipe

You’ll need cherry pie filling in a can, devil’s food cake mix and a 500 ml container of 35% cream for whipping.

easiest black forest cake recipe

Just make and bake the cake following instructions on the box (bake it in 2 identical cake pans, round, square, doesn’t matter)

easiest black forest cake recipe

Whip all your container of cream.

When the cakes are cooled down, cut them in half on the thickness.

easiest black forest cake recipe

I like to use thread to cut it. Easier than using a knife.

Put half of one of your cake on your cake plate.

easiest black forest cake recipe

Pour 1/3 of the cherry pie filling on top. Spread.

easiest black forest cake recipe

Pour a bit of whipped cream and spread (don’t be too generous because you won’t have enough to cover the entire cake at the end!)

Put the other half of the cake. Repeat the steps. Do the same with the other cake.

easiest black forest cake recipe

Now you’ll have 4 layers of cake, 3 layers of pie filling and whipped cream.

Cover the entire cake with the remaining whipped cream.

DONE! Refrigerate until you are ready to dive in it 😉 You could decorate it the way you want, with cherries, marasquin cherries, chocolate bark etc…

easiest black forest cake recipe

I decide to decorate mine with chocolate coniferous tree since I made it for my son’s scouts promise….

Recette de gâteau Forêt Noir hyper facile

Très important: le gâteau doit être fait la veille.

Vous aurez besoin d’une boîte à gâteau Devil’s Food, d’un contenant de garniture aux cerises pour tartes et un contenant de crème à fouetter. Faire et cuire les gâteaux selon les instructions sur la boîte en utilisant 2 moules à gâteaux identiques (ronds, carrés…) Fouetter le contenant complet de crème. Lorsque les gâteaux sont refroidis, couper en 2 sur l’épaisseur et déposer une moitié de gâteau sur l’assiette de service. Verser et étendre 1/3 du contenant de garniture. Étendre un peu de crème fouettée. Ajouter l’autre moitié du premier gâteau sur le dessus et faire les mêmes étapes. Faire de même avec le 2ième gâteau. Vous devriez avoir maintenant 4 étages de gâteaux et 3 étages de garniture/crème fouettée. Recouvrir entièrement le gâteau avec la crème fouettée qui reste. Décorer à votre goût et réfrigérer jusqu’à ce qu’il soit temps de le dévorer!

Girl’s tea party Bday!

We celebrated the 2 girls birthday this last weekend with their friends. I really wanted to throw a tea party, so I suggested it to Camille and the deal was closed in seconds. I knew if Camille was sold on it, so would Rachel since she wants to do everything her older sister does 😉 Yes. I’m sneaky like that sometimes… That and the fact that I really didn’t wanted to do a princess party.

Camille made the invites (forgot to take pictures of this) with a tea cup drawing on the front.

Tea party Bday!

I found this at the thrift store for a whopping 5$ 🙂 And the kids were gonna take it home as a gift too since I really didn’t need 10 tea cups and saucers lol!

Made some decorations… (my kitchen IS yellow, so it’s really difficult to take nice pictures…)

Tea party Bday!

With old necklaces,

Tea party Bday!

paper flowers, balloons,

Tea party Bday!

tissue paper pom-poms (they are now residing in Rachel’s room!) and doilies as placemats…

Tea party Bday!

We had lots of food too for afternoon tea and snacks! We had the cookies we made last week, cucumber sandwiches, fruits and veggies, cheese and cupcakes 😉 I still can’t believe they ate it ALL! I can tell you they had a light dinner lol!

Tea party Bday!

they painted Xmas decorations, they got excited all over the house (I thought that having 8 girls wouldn’t be that bad… never underestimate the power of a party… and the size of your house lol!) ate, and ate and ate some more… Most of the kids didn’t like the chocolate-thai herbal tea I made though, so they had milk in their cup 😉
I’m just happy that my kids had a blast… and that is now over!

Un tea party pour les filles! On a fait quelques décos, trouvé des tasses à thé et soucoupes au centre bénévole (les enfants les ramenaient à la maison par la suite en guise de cadeau!) et beaucoup de bouffe! Je suis encore étonnée par la quantité de nourriture qui a été ingérée durant la fête! Les enfants ont peint des décos de Noël en bois, ont couru et se sont excités partout dans la maison (je m’étais dit que 8 filles ça ne serait pas si pire… euh, non!) et ont eu du plaisir en masse! Mes 2 cocottes étaient très contentes de leur journée, et moi, très contente que cette journée soit terminée 🙂

 

Cookies… and more cookies!

I told the kids we were gonna make cookies yesterday…

Xmas cookies in the making...

not thinking they would all want  to do it!

Xmas cookies in the making...

and no way I do that with 6 more hands around 😉

Xmas cookies in the making...
so we ended up doing 3 recipes, one for each kids.

Let say I spent hours going to the oven every ten minutes lol!

Xmas cookies in the making...

but the house smelled amazing….

Xmas cookies in the making...

and I’ve got a head start on my holiday baking, and some of them will be munched for the girls tea party next sunday (I’ll be having 10 kids int the house, so please pray for me!)

Xmas cookies in the making...

If you need to know and want the recipes: cornflake cookies (from my grandma, and the best EVER!) chocolate cookies (some of the best I had yet from MADE) and your basic peanut butter cookies (peanut butter, sugar, egg)

Xmas cookies in the making...

 

J’avais dit aux cocos qu’on ferait des biscuits hier… sans penser que j’aurais 6 mains de plus à gérer! On a donc réglé le problème en faisant une recette de biscuits par enfant 😉  donc si vous voulez la recette des super biscuits aux cornflakes de ma grand-mère allez ici pour les biscuits au chocolat la recette est en anglais seulement, c’est ici!

Roasted squash and garlic apple potage

Kelly, over at Cobwebs, cupcakes and crayons asked me if I wanted to participate in her  Collectively Creative roundup  called The Thankful Edition. I was thrilled 🙂 and it got me thinking about thankfulness… Here in Québec we don’t really celebrate Thanksgiving the way people do in the USA and on the english side of Canada. I could say we don’t make special dinners or have more family get togethers during that time either. It’s seen more like a cool holiday that make us have a vacation day.

But going back to that thankfulness. We try to teach our kids to help others whenever we can even if it’s costing you a bit, because we are thankful someone did for us when we needed it. we try to teach them to be kind and say thank you because it’s a way to show our appreciation and that it meant something for us. I’m thankful we kept diseases and illness at bay, that we have everything we need and that I’m surrounded by lovely and caring people. That my dad in law is now feeling better after a big surgery. That my kids are happy…. Being thankful is such a nice and warm feeling! Being thankful is humbling too, I think….

I thought for a bit and knew what I wanted to do for that roundup! Nice and warm, easy, tasty and rustic…. What better than a Potage?    (potage is the french word for puréed soup) It’s THE fall staple, cheap and quick to make, full of flavors… and it’s giving me that warmth feeling too!

So I present you the :

Roasted squash and apple potage

A friend told me about a potage she was making with a roasted butternut squash and I went like : how come I never thought of roasting it instead of peeling the thing??! (i hate peeling that stuff!) so I decided the day after to try my own recipe…. yep, I made up this one as I was going and sooo glad I did! Even my hubby, who is not  a soup fan, hate half of the pot!

so here goes…. (recette en français au bas de la page….)

6 servings.

  • 2 medium butternut squashes, halved and gutted (remove the gucky thing in the middle with the seeds)
  • 1 head of garlic
  • olive oil
  • 2 onions, halved and  sliced
  • 3 tablespoon butter
  • 3 medium apples, peeled and coarsely cut
  • salt and pepper
  • 1 teaspoon or so of minced fresh  ginger
  • 1 teaspoon of ground cinnamon
  • chicken broth (I use the powder one)

Preheat oven to 375F.

Cut the top part of your head of garlic and sprinkle with a bit of olive oil. Separate it in about 3 or 4 chunks Distribute on a baking sheet lined with aluminum foil. Sprinkle a bit of olive oil, salt and pepper on top of your halved butternut squash. Put them,cut side down, on the baking sheet so the garlic chunks are in a squash cavity. Put in the oven for about 50 to 1 hour. (bake until the squash and garlic are soft).

When the squashes and garlic are done, remove squash flesh and press garlic in a bowl.

Meanwhile. heat about your butter in your soup pot over medium heat and add your onions. Cook until onions begin to be translucent. Add your sliced apples and ginger and cook until apples are beginning to soften. Add cinnamon and stir well. Remove from heat if your squashes are not ready.

If your squashes are done, add the flesh and pressed garlic to the pot. Add chicken broth until your soup seems smooth enough (i think I needed like 6 or 7 cups for mine) and simmer for about 10 -15 minutes.

Blend your soup to make your potage with a blender or a hand mixer (love my hand mixer!) and enjoy!!

Roasted squash and apple potage

I really like having small bits of crunchy apples in my potage, so don’t blend it too well if you want that too.

Here’s the links to go and see what other great bloggers have come up with the term THANKFUL! thanks Kelly to come up with such a great theme and round up and to invite me in!

Our Family’s Thankful Journal (Cobwebs, Cupcakes & Crayons)
Mrs. Hetherington’s Thanksgiving Pageant (Pillows A-La-Mode)
Creating a Thankfulness Photo Album (Organizing Living Essentials)
T.H.A.N.K.F.U.L. for my Kiddos! (Neaten Your Nest)
DIY ‘Thankful’ Dry-Erase Board (Inspire & Indulge)
What I’m Thankful for: Grandparents and Cinnamon Rolls (The Thing About Joan)
Healthy Chicken Sausage and Apple Stuffing (My Healthy ‘Ohana)
Roasted Squash And Garlic Apple Potage (Cul De Sac)
Vegan Creamed Corn Cornbread (The Pancake Princess)
Holiday Entertaining: Gifts For Your Guests (Green Door Hospitality)
Thanksgiving Requests (Ponytail Kind of Day)
Mrs. Hetherington’s Thanksgiving Pageant (Pillows A-La-Mode)

Recette de Potage aux pommes, courge et ail rôti

6 portions

  • 2 moyennes courges Butternut, coupées en 2 et évidées.
  • 1 tête d’ail, le dessus coupé
  • huile d’olive
  • sel et poivre
  • 3 c.s. de beurre
  • 2 oignons émincés
  • 3 pommes moyennes pelées et coupées en lamelles
  • 1 à 1 1/2 c.t. environ de gingembre frais haché
  • 1 c.t de cannelle
  • bouillon de poulet (j’utilise celui en poudre)

Chauffer le four à 375F.

Protéger une plaque à biscuits avec du papier d’aluminium. Verser un peu d’huile d’olive sur la tête d’ail coupée et séparer en 3 ou 4 gros morceaux et déposer sur la plaque. Badigeonner les demies courges d’huile d’olive. Saler et poivrer. Déposer les demies courges, côté coupé vers le bas, de manière à ce que les morceaux d’ail soient dans les cavités. Enfourner et cuire environ 1 heure ou jusqu’à ce que les courges et l’ail soient tendres.

Faire chauffer le beurre à feu moyen dans votre chaudron à soupe et ajouter les oignons. Cuire jusqu’à ce que les oignons commencent à devenir transparents. Ajouter les pommes et le gingembre et cuire jusqu’à ce que les pommes commencent à ramollir. Ajouter la cannelle et cuire 2 min.  Retirer du feu.

Défaire les courges en purée et presser l’ail dans le chaudron. Remettre sur le feu et ajouter du bouillon de poulet jusqu’à ce que la soupe ait la consistance que vous voulez (j’ai mis environ 6-7 tasses). Cuire un 10-15 min et retirer du feu. Passer le mélange au blender . 

last post on my trip…

You must be getting tired by it now 😉 But it’s the last one, promise!

I was really impressed by  Idaho’s landscape… It was different from what I’m used to see over here. I mean, we do get coniferous trees too but not like these. So tall. So many of them!

Hayden trip

And mountains everywhere!

Hayden trip

It’s really beautiful!

Hayden trip

the other thing I was impressed with but in a very different manner was the air dryness… Hello blotchy skin and mornings puffy eyes! I would call my kids first thing when  I woke up in the morning and they would be laughing hard at me telling me I looked like a witch… that’s a nice way to start a day 🙂 My throat was sore all the time and drinking water didn’t change anything. I’m sure you get use to it, but I wasn’t lol!

We walked in downton Coeur d’Alène, went to see the nice views of the lake….

Hayden trip

Hayden trip

And Kim drag me to the amazing resort to eat some Goey 🙂

Hayden trip

I had the small Goey… the big (regular!) one was about the size of my head, no kidding! I took the death by chocolate one, wasn’t called this way but it’s how I like to recall it 🙂

Hayden trip

What a nice trip… I so miss you Kim!!!

 

I forgot to write about something really funny…

DSC_4030

We stumbled upon these Chestnuts one day and went crazy picking them from the ground for about 20 minutes… Stuffing pockets, purses and the like… To find out at night we couldn’t eat them LOL!!! We soo laughed about it 🙂

Oat double chocolate muffins

Oat double chocolate muffins recipe

Are you up for a new recipe? I am!

It has been awhile since I bake something… So I made 3 different kinds of muffins in one sitting. With some little help of course! (Rachel is a good mixer!)

Oat double chocolate muffins recipe

I froze half of the batches so I’ll have some ready to add to the lunches.

Ready to make it?

Oat double chocolate muffins recipe

Here’s the recipe:

Preheat oven to 400F

  • 1 1/4 cup of flour
  • 1 cup sugar (I always use less)
  • 3/4 cup oat flakes
  • 1/3 cup cocoa powder
  • 1 table spoon baking powder
  • 1/2 tea spoon salt
  • 3/4 cup chocolate chips
  • 1 cup of chopped nuts (I don’t put them because my kids go to a nut-free school…)

Mix all those ingredients well.

  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil (or melted butter)
  • 1 tea spoon vanilla

Mix those ingredients well to then add to the dry mix.

Put in muffin tins and in the oven for about 18 min.

 

Une bonne recette de muffins double chocolat-gruau!

Préchauffer le four à 400F

  • 1 1/4 tasse de farine
  • 1 tasse de sucre
  • 3/4 tasse de gruau
  • 1/3 tasse de cacao
  • 1 cuiller à soupe de poudre à pâte
  • 1/2 cuiller à thé de sel
  • 3/4 tasse de brisures de chocolat
  • 1 tasse de noix hachées

Bien mélanger les ingrédients secs.

  • 2 oeufs
  • 1 tasse de lait
  • 1/2 tasse d’huile (ou beurre fondu)
  • 1 cuiller à thé de vanille

Bien mélanger les ingrédients humides et ajouter aux ingrédients secs.

Verser dans les moules à muffins et cuire environ 18 minutes!