Are you looking for something fun to do this weekend with your kids? How about whipping up some tasty goodies with Sesame Street’s new cookbook: ‘B is For Baking: 50 Yummy Dishes To Make Together’.
It’s broken up into the following categories: Breakfasts, Quick Breads and Biscuits, Main Dishes and Sides, Puddings and Pies, Cookies and Bars, and Celebration Cupcakes and Cakes. Aside from the recipes, it also features sections with decorating tips, safety instructions, and ingredient substitute explanations.
They had me hooked from the very first recipe – Big Bird’s Favorite Peachy Baked French Toast (see gallery shot below). The pictures alone (the most important part of any cookbook) are enough to make you run to the kitchen and hunt down the ingredients. Each recipe features little mini Elmos next to the steps that are the easiest for the kids to help with and they also give you a list of not only the ingredients, but of every piece of equipment that you’ll need as well – and even tips for each recipe.
‘B is for Baking‘ just released this week and retails for just $16.95! Grab a copy and have some fun in the kitchen with your kiddos!
Recipe for Big Bird’s Favorite Peachy Baked French Toast:
- 6 thick slices of challah bread, brioche or French bread
- 3 large eggs
- 1 Cup low-fat milk
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of salt
- 2 peaches, thinly sliced (or 2 cups frozen peaches, thawed)
- 1 tablespoon orange juice
- 1 tablespoon real maple syrup
- Fresh raspberries (optional
1. Lightly grease 11×7-inch baking dish
2. Line the dish with bread slices in single layer
3. In a medium bowl, with a whisk or fork, lightly beat the eggs until just blended. Stir in the milk, sugar, cinnamon, nutmeg, and salt. Pour evenly over bread in dish. Let stand 10 minutes while preheating the oven.
4. Preheat the oven to 350*F. In another medium bowl, with a clean fork, toss together the peaches, orange juice, and syrup. Turn bread slices over. Scatter the peaches evenly over the bread.
5. Bake 25 to 30 minutes or until golden. Transfer to cooling rack and let stand 15 minutes before serving. Use a wide spatula to transfer individual squares of toast to plates. Garnish with raspberries, if you desire.
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