Crest Cottage Creations

Food, Family, and Fun in our little cottage…


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Kids Can Cook: French Toast

Kids Can Cook: French Toast

Jemma has been cooking with me for a looooong time.  We started when she was a toddler, and now at 3, she can do quite a few things on her own.  One of our favorite things to make for a quick weekday breakfast is “French Toast.”  I put it in quotes, because we don’t do a custard.  We keep it simple, but it is pretty good.

The most basic version is just eggs cracked and beaten with a pinch of salt and a splash of water to help it mix.  Sometimes we add vanilla, maple, or cinnamon but on busy mornings it is just the basics.  Then we dip the bread into the eggs, throw them on the griddle, flip, and eat.

Jemma helps by:

  • Cracking the eggs
  • Mixing the eggs
  • Dipping the bread
  • Placing the bread on the griddle
  • Helping flip (I still help with this one)
  • Putting it on the plate
  • Bringing the plate, utensils, napkins, fruits, and maple syrup to the table.
Jemma Cracking Eggs

Jemma Cracking Eggs

Jemma mixing eggs

Jemma mixing eggs

Jemma dipping bread

Jemma dipping bread

Sneaking a bite!

Sneaking a bite! ( By the way, princess dresses and sequin bows make it taste MUCH better!)

Cooking it up!

Cooking it up!

Jemma flipping

Jemma flipping

Ta-da!

Ta-da!

Honestly, this is one of the most hands-off breakfasts for me.  I’m basically there to remind her of safety and to keep her on task.  She loves helping and it is one of her favorite dishes!

What about you?  Do you have any helpers in the kitchen?  Any other ways she can help out?


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Jackie McMuffins

When I was a kid, my dad used to make me Jackie McMuffins.  I hope we don’t get in trouble for calling them that, but it is what we named them. I was feeling sentimental and my parents gave us some English muffins, so I made them again.
First, I lightly cooked up 2 eggs.  I tried to make them perfect circles using mason jar rings, but it didn’t work.
While they cooked, I buttered up the muffins and toasted them.
When the eggs were done, I placed them on the muffins and topped them with some raw cheddar.  
They were a perfect start to the day!

This post was shared on the Hearth and Soul Hop and Scratch Cookin’ Tuesday!


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Bacon Pancakes

I used the pancake batter mix to make bacon pancakes and let me tell you… 
I had to start out with cooked bacon, so I threw some slices into the cast iron pan. 
While they cooked, I mixed together 2 cups of pancake mix with 2 eggs and 1 cup of milk.
When the bacon was cooked, I slapped it onto the electric griddle.
Around each slice of bacon, I poured pancake batter.
Flipped:
Enjoyed!
The best part (other than eating it with a little maple syrup) was the bacon-ey flavor left on the griddle.  I cooked up the rest of the pancake batter on it and they were out of this world.

This post was shared on Real Food Wednesday and Food Friday:Bacon!


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Pancake Mix

In preparing for the arrival for our new baby, I have been making as many things to freeze as possible.  This pancake mix is one of them!  It can be used for waffles and biscuits, too, but I usually make pancakes with it.  
The hardest part of making the pancake mix is cutting the butter into the flour… and even that isn’t that hard.  Nonetheless, I felt compelled to make it easier on myself.  I took a whole chunk (1 cup) of frozen butter and popped it into the food processor.
I let the butter go until it formed little butter balls.  In the meantime, I mixed together the dry ingredients (5 cups of flour, 1/4 cup baking powder, 2 T coconut palm sugar, and 1 t salt.
The butter was done, so I added it into the dry ingredients and stirred it together.
Now, the mix is ready to store!  The pancake recipe uses 2 cups of mix at a time, so that is the amount I freeze in each bag.

How do I use it?  Bacon Pancakes!!!
This post was shared on Your Green Resource!


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Chocolate Granola

You may have noticed my love of granola.  We don’t really eat breakfast cereal for a number of reasons, but sometimes you just need something yummy to put into your raw milk.  I saw a recipe for Hot Chocolate Granola and I was inspired to try something similar.  
I started with my regular granola recipe.  I mixed together 1/2 cup coconut oil, 1/2 cup maple syrup, and a splash of vanilla.
 In a separate bowl, I mixed together 4 cups of oats, 1/4 cup of cocoa powder, and a few pinches of salt.
I mixed the wet and dry ingredients together, spread it on a baking sheet, and baked it at 350*.  The hardest part was knowing when it was done, since it was already pretty dark!
This recipe is definitely a keeper.  It is reminiscent of those chocolate cereals that turn your milk into chocolate milk.  MMM!


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Cranberry-Cider Muffins

While the weather has been wacky here in NJ this year, there has been a definite chill in the air more often than not this month.  Perfect baking weather!  We received cranberries in our CSA recently, and I decided to make cranberry muffins with them.  YUM!
First, I assembled the ingredients (mostly to photograph, but also to be prepared):
Then, I mixed together 1/2 cup grassfed butter and 1 cup of coconut palm sugar.  That’s John’s favorite sugar to bake with at the moment.  
They were beaten together, and then 2 pastured eggs were added to the mix, one at a time.
In a separate bowl, I stirred together 2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of baking soda.
I slowly poured the dry ingredients into the first bowl.  
As I did that, I also added in 1 tsp and 1/2 a cup of Apple Cider.  Every recipe I saw called for orange juice, but I didn’t have any.  I decided to go seasonal and use the cider.  
Now, it was time for the cranberries.  I chopped up 2 cups in the food processor.
When they were all chopped, I folded them into the batter. 
Each was spooned into a muffin spot for baking.
After 25 minutes at 375* they looked like this:

They were so delicious!  Moist, tart, AND sweet!!!!


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Freezer Waffles

I realized the other day that I don’t use our waffle maker enough.  I loved waffles, and so does John, so I decided to make a bunch and then freeze them for our weekend breakfasts.  
The recipe I used I had jotted down AGES ago, but never made.  I started by melting down 3T of butter and 3T of coconut oil. 
While that melted, I beat together 2 eggs and added in 2 cups of milk. 
Next, 2 cups of WW pastry flour, 1 t baking soda, 1/2 t salt, and 1 t baking powder jumped into the bowl.
By then, the butter and coconut oil had melted.
Finally!  The batter was done!  I sprayed the waffle maker with olive oil (with our Misto sprayer… LOVE it!)
1/2 cup at a time, I poured it into the waffle maker.  It created the world’s more perfect waffles.
After they cooled, I put them on a baking sheet to freeze.  When we were ready to eat them, I stuck them in the convection oven until they were ready.  Check them out (with an orange and bacon).


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Easter Eve Breakfast

In our house, I cook during the week (except for the nights I work late) and John cooks on the weekend.  He is especially good at whipping up weekend breakfasts.  That is a good thing, because by Saturday morning, I am too exhausted to even crack an egg.  This past weekend, he made a simple feast that was SO good I had to share.  
Runny fried eggs cooked in bacon grease, crusty bread toasted with sausage grease, bacon, and strawberries. 
I’ll tell you the secret ingredient to his yummy eggs, but you have to PROMISE not to tell!  He sprinkles the eggs with salt and CINNAMON!

This post was featured on “Let’s Do Brunch” with the 21st century housewife and The Pennywise Platter with the Nourishing Gourmet!


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Granola Update

Hello Again!  Happy Monday!!
I have posted about granola before.  I have been using the same recipe for quite a while, and although I love it, I have been feeling the need to experiment.  Last weekend, I took this recipe and ran with it. 
First, I melted down 1/2 a cup of maple syrup, 1/4 cup home made peanut butter, and 1/4 cup coconut oil.  
While it melted, I mixed together 1/2 cup of coconut, 4 cups of oats, LOTS of cinnamon, and a few pinches of salt. 
Soon, the first pot was all melted.  I added in about 1 1/2 t of vanilla extract.  
 I mixed it allllll together and spread it out onto a silicone baking mat. 
Then, I baked it at 350* until it was light brown.  
It was really good!  I love the maple/salt combo.  This recipe gave me the confidence to experiment a bit more with my granola!

John keeps granola at work with him to eat for breakfast.  Every morning I pack him up with some raw milk and fruit and he is is set!

This post was featured on Let’s Do Brunch! with the life and times of the 21st century housewife!