Cinnamon French Toast

I made this delicious french toast for lunch today. It was amazing so I thought I would share.

Cinnamon French Toast

What you will need:

1 loaf of bread (I use whole wheat)
Large frying pan and spatula
Whisk
Vegetable oil for frying

Batter:

2 large eggs
2 tablespoons sugar
½ teaspoon salt
½ teaspoon vanilla extract (I use bourbon vanilla)
2 cups of milk (I use vanilla almond milk)
1 cup of flour
2 ½ teaspoons baking powder

Coating:

4 teaspoons cinnamon
½ cup sugar

Directions:

1.) Whisk together all of the batter ingredients in a large bowl.
2.) Blend coating ingredients in a small bowl
3.) Heat a generous amount of vegetable oil in a large frying pan on medium or medium high heat.
4.) Coat each slice of bread in the batter mixture and place in your hot frying pan
5.) Cook till golden brown on each side checking frequently to avoid burning
6.) When golden remove and place onto a paper towel to drain excess oil
7.) Sprinkle with cinnamon sugar coating, let sit for a few minutes, shake off extra coating back into bowl
     and repeat on the second side.
8.) Repeat until you run out of batter/bread.

Syrup is optional as the cinnamon sugar coating plus a pad of butter makes a delicious sauce!

Bon appetit!!

Vanessa :)

"Batter UP!"

Welcome back to Team EEAT!

Most of us are hitting the peak of summer and before you know it we will be sending the kiddos back to school and then *WHAM!* the holiday season will be right on top of us.

To kick off this new series of events we would like to make ourselves available to answer YOUR questions.

Ask us your culinary questions!

• Does Buttercream leave you flat? Could you use a few pointers?
  
• Do you get steamed over broccoli? Do you need some new suggestions for cooking it?
• Do eggs have an expiration date?
• What is the best way to cook a turkey?
• Why did my chocolate turn into a clumpy mess?
• What is the best way to choose coffee beans?

Team EEAT is made up of several awesome food professionals and we would LOVE to answer your culinary questions.

"Batter Up" and let us help you hit a home run in YOUR kitchen!

Team Eeat has changed!! Come check us out!

What is Team Eeat?  For those of you that do not know, it is a group of Edible Artist that have brought their talents to the Internet.  Team Eeat has a range of foods, from baked goods to dog treats and all the way to Entree's.  You can find Team Eeat on Etsy.  If you have a hankering for some delish treats then you really should take a peek!  You can find out about us on our blog.

Team Eeat has made some very important changes over the last 6 months.  All of us admins have been working hard on these changes and we are pleased to announce that we have reached the point where we can say that All Team Eeat members are now in full complicance with their states regulations in operating a culinary business!!!   So as a consumer you can feel confident when you purchase from a Team Eeat member!

You will be able to identify team members by the following:

1.  You will be seeing this water mark on the first picture of a team members photos:

2.  Shop Policies under additional info will have their License or certification number
3.  There shop announcement will state that they are a Proud member of Team Eeat

    *** All members are in the process of adding the watermark, if you are in doubt check or blog or email us!!****

Be aware that there are those that try to use our team tag, if you don't see all three of these then they are more than likely not a member.  A list of our current members can be found on our blog or if you have questions you can email the admins at: Teameeat@yahoo.com .

If you want to get to know a little more about us come hang with us on our Saturday Snack Attack!  We will be having two Snack Attacks on Saturday, April 17th one starting at 2pm est and the other will be at 8pm est.  You can chat with some of our members, see some of the delish food and promote your Etsy shop too.  The Attack will be held in the Etsy chat rooms!!

We look forward to seeing you all there!!!

~ Team Eeat

Getting To Know Team EEAT!

This Week We Are Visiting With Edibles Artist is Angelica from athyme2bcomforted.

Angelica's shop is so different from the rest of the teams; featuring homemade Enchiladas, hummus, salsa's, and Bruschetta! She has told us that her most popular items right now are her enchiladas(see picture below) and tamales (pork tamales pictures above).


She also offers wonderful desert items like her newest item Sopapillas pictured below! If you have never had one, you really do not know what your are missing! "These little deep fried doughy morsels will have your mouth watering. They can be covered in powdered sugar, cinnamon and sugar or honey."



We asked Angelica some questions, and here are her replies!

If you have 24 hrs to yourself what's on the agenda?

I would check into the Camelback Inn here in town, get a massage, then venture out to the pool to soak up some rays where litte umbrella drinks are delivered to me, oh and then snuggle up in that BIG fluffy hotel bed with some room service and watch a movie!!

If you could move anywhere where would it be and why? Whats your favorite thing to make? How did you learn how to make it?

If I could move any where it would be some where tropical, with white sandy beaches, and gentel rolling waves. I love the ocean, it brings me peace!! My favorite thing to make would be my enchilada's, the receipie was from my grandma. When I make them I feel closer to her now that she is gone. It also reminds me of helping my mom in the kitchen, it was one of my dad's fave meals!! So we had them at least once a week, and that is how I learned how to make them.

Angelica is an amazing person and an amazing cook! Check out her Etsy Shop today!

Tell Congress:
One Size Does Not Fit All When Considering Food Safety Bills!

Small local farms and food processors are fundamentally different from huge, industrial food suppliers that ship food all over the country. Congress can and SHOULD address the problems with the industrial food supply. However they should do so without harming the local food systems that provide an alternative for concerned consumers!

The U.S. Senate is considering a bill, S. 510, to reform the food safety system. Although reform of the industrial food supply is clearly needed, this bill threatens to create more problems than it will solve. S. 510 would undermine the rapidly growing local foods movement by imposing unnecessary, burdensome regulations on small farms and food processors – everyone from your local CSA to the small bakers, jam makers, and people making fermented vegetables to sell at the local farmers market.

FDA Regulation of Local Food Processors Is
Unnecessary and Burdensome

Federal regulations may be needed for industrial processing that source raw ingredients from multiple locations (sometimes imported from other countries) and ship their products across the country. But federal regulation is overkill for small local processors. State and local public health laws are enough for local food sources.

HACCP Will Not Improve Food Safety and Will Harm Small Processors

S. 510 applies a complex and burdensome Hazard Analysis and Critical Control Point (HACCP) system to even the smallest local food processors. The HACCP system, with its requirements to develop and maintain extensive records, has proven to be an overwhelming burden for a significant number of small regional meat processors across the country. In the meat industry, HACCP has not eliminated the spread of E-coli and other pathogens and has resulted in fewer independent inspections of the large slaughter plants where these pathogens originate. At the same time, small regional processors have been subject to sanctions due to paperwork violations that posed no health threat. Applying a HACCP system to small, local foods processors could drive them out of business, reducing consumers’ options to buy fresh, local foods.

*Note from Team EEAT: Reputable food sellers ALREADY have HACCP in place for their establishments as per their Food Mangers Certification. The HACCP that this bill is talking about will simply add FEES to a system that is already in place. Thus making it financially impossible for Small Business to operate.

S. 510 Puts FDA On The Farm

S. 510 calls for FDA regulation of how farms grow and harvest produce. Given the agency’s track record, it is likely that the regulations will discriminate against small, organic, and diversified farms. The House version of the bill directs FDA to consider the impact of its rule making on small-scale and diversified farms, but there are no enforceable limits or protections for small diversified and organic farms from inappropriate and burdensome federal rules.

What The House Has Done

On July 30, the U.S. House passed its version of a food safety bill, H.R. 279:

• The Good: The House added a definition for "retail food establishments" that allows for some cottage level processing without invoking FDA regulation. Over 50% of the product must be sold at retail to qualify. The amendments also inserted some exemptions in the registration and record-keeping sections fo the bill for farmers selling direct to consumers.
• The Bad: HR 2749 continues to direct FDE to set standards for how farmers grow and harvest some types of produce, such as leafy greens, even for small farmers selling directly to consumers.
• The Ugly: HR 2749 puts local facilities processing local foods for local markets under the same regulatory regime, and paying the same fees, as the major industrialized agribusiness, like Dole or Del Monte.

The focus is now on the Senate. The major food borne illness outbreaks and recalls have all been within the large, industrial food system. Small, local food producers have not contributed to the highly publicized outbreaks. Yet both the House and Senate bills subject the small, local food system to broad federal regulatory oversight. Increased regulations, record-keeping obligations, and the penalties and fees could destroy small businesses bringing food to local communities. Take action today to protect local food producers, promote food safety, and help your local economy!

Take Action

Call your Senators and tell them to EXEMPT small and local food sources from
the food safety bill, S. 510
For contact information, go to www.congress.org or call the Capitol
switchboard 202-224-3121

************************************************************

For more information, visit FARFA’s website at www.FarmAndRanchFreedom.org

or call 512-243-9404

Happy Valentines Day!!

Team EEAT wants to wish you and your loved ones a very Happy Valentine's Day!! Here is a yummy recipe for you to enjoy. Dont have time to make your own treats!? No problem. Head on over to Etsy to shop with Team EEAT by clicking here: http://www.etsy.com/search_results.php?search_type=handmade&search_query=team+eeat&ref=auto

Cake Balls

-1 boxed cake prepared(I used red velvet duncan hines prepare per box)
-1 container of premade frosting(I used duncan hines cream cheese frosting)
-Chocolate bark-I used half white chocolate bark and half real white chocolate as I found this gave the coating the perfect taste. I found 100% chocolate bark to be waxy.
-baking sheet lined with wax paper

-Allow prepared box cake to cool completely(I did this the night before)
-Crumble cooled cake into a very large bowl
-Mix thoroughly with premade frosting of your choice
-Form mixture into walnut sized balls and place on cookie sheet
-Freeze balls for several hours
-Melt your chocolate bark/chocolate in the microwave according to package
-Dip balls into chocolate, remove quickly, tap off excess and place on wax paper.
-Allow to harden and store in fridge(if they even last that long!)

Enjoy!!

Vanessa ♥♥

Happy National Pie Day!

According to the American Pie Council(A.P.C.). Yes, there really IS a "council" on pie! Anyway, according to the A.P.C., January 23rd is National Pie Day.

National "Pie" Day? What is that? Well apparently it has quite a bit of people busy! There are National Pie Day sales. Carrows Restaurant and Coco's Bakery in California devotes a whole week to National Pie Day. Ind Dubois, ID stop by the Clark County District Library and feed your mind and your tummy. They are handing out slices of pie as well as information about this delicious slice of history. If you are in Rockland, Maine don't forget the "Pies on Parade". No this is not an actual Pie Parade, it is actually a tour of historic Inns with delicious pie to warm you up at each stop. Why even down here in Texas you can attend a "Pie Social" in you are in the Austin area.

I am sure you are all familiar with the term "As American As Apple Pie," but is pie actually an American invention? The answer is no.

Pie actually originated with the Ancient Egyptians. Of course back then the outside was merely a vessel in which to cook and hold the filling. Not actually to be eaten. Of course the Greeks liked the idea and took home to their country, and then the Romans too decided it was a great idea.

It wasn't until around the 12th century that Pyes (or pies as we know them) becan to have an edible crust. This crust was referred to as a "coffyn" and were more on the savory side. What filling there was in them was generally meat or poultry. English history actually credits Queen Elizabeth I with the first "fruit" pie. It was cherry.

We can credit "American Pie" to the early English settlers. They brought their pies to America. Over the years it has evolved into the delicious treat that we know today.

So break out your mixer and your pie pans. Pre-heat your ovens and enjoy a slice of history today on National Pie Day!

Happy National Pie Day!

Denise (aka littlesnowflakes)