Tag Archives: recipe

FrenchToast

Super Lexi’s Top Secret Egg Nog French Toast Recipe

FrenchToastThis is an actual thing that happened: I got to eat eggnog French toast at a TV table and watch cartoons once. You can read all about it in Super Lexi Is Not a Fan of Christmas. The thing about eggnog French toast is that it’s actually delicious. I wrote an official Top Secret recipe for you so you can eat it, too.

 

 

Stuff You Need

  • 8 pieces of bread (Udi’s if you’re not a fan of wheat)
  • 3 eggs
  • 1 cup thick egg nog (So Delicious Coconut Nog if dairy gives you the feeling of barf)
  • ¼ cup flour (something like Authentic Foods Superfine Brown Rice Flour if you think wheat is blech)
  • 1 tsp vanilla
  • Greasy stuff like butter, coconut oil or shortening for the griddle
  • MOST IMPORTANT INGREDIENT: Powdered sugar for snow

Top Secret Important Directions

  1. Dump eggs, egg nog, flour and vanilla into a blender. Make sure you put the lid on or else you’ll have a big, fat mess. Don’t ask me how I know that.
  2. Cover your ears. Have a grown-up press a button on your blender since your hands are busy. That thing is blaring loud.
  3. Now you have goop in your blender. Pour that goop into a bowl that’s big enough to fit bread.
  4. Ask your grown-up put a griddle on medium high heat. That way, you don’t have to get terrified of the burner. Get to work on step 5 while your grown-up puts the greasy stuff on a griddle.
  5. Dip bread in the goop. Your fingers will feel gross. Tell yourself that’s part of the fun.
  6. Have your grown-up cook that goopy bread on the griddle while you wipe your fingers off.
  7. MOST IMPORTANT STEP: When the French toast is all cooked, sprinkle powdered sugar snow on top. Make it beautiful. That makes it more delicious.
  8. Gobble up that delicious food.
Caramel

Coconut Caramel Dip (Gluten-free, Dairy-free, Corn Syrup-free)

Caramel

Happy October! This twist on the classic caramel dip is a great alternative for kids who can’t have dairy or corn syrup. You can taste the coconut in this dip, so I only recommended for kids who like that flavor. Some yummy variations include adding about 1/4 cup of dairy-free chocolate chips or a 1/2 teaspoon of cinnamon.

Ingredients

  • 1 cup sugar
  • 1 cup coconut milk solids (This is the heavy layer at the top of a coconut milk can. Thai Kitchen usually has a full cup’s worth. Supplement with the liquid if you don’t have enough)
  • 1 tsp vanilla or vanilla bean paste

Directions

Cook sugar over medium-high heat in a heavy saucepan. When the sugar starts to melt (about 5 minutes), turn the heat down to low. The trick is to allow the sugar to turn a caramel color, without letting it get dark. Stir with a wooden spoon as needed if sugar is darkening quickly. When sugar is melted and is a caramel color, add the coconut milk. It may splatter, so back up if necessary. The sugar will solidify into a large solid candy. Keep over medium-low heat, stirring frequently until all the candy has melted (about 15 minutes).

Remove from heat and stir in vanilla. Refrigerate until the caramel has thickened (about 1 hour). Enjoy!