Egg Drop Soup

One of my favorite things to eat when I go to a Chinese restaurant is Egg Drop Soup.  I never realized it was so simple to make until just recently.  This is a great basic egg drop soup recipe.  Enjoy!

Egg Drop Soup

Ingredients:
4 cups water
5 chicken bullion cubes
salt and pepper to taste
2-3 tbsp cornstarch mixed with 1/2 cup water (optional)
2 eggs, lightly beaten

Directions:
Bring 4 cups water and chicken bullion to a boil over medium-high heat.  Add salt and pepper to taste.  If you want to thicken your soup (most restaurants do) add the cornstarch/water mixture and stir well.  (Make sure your cornstarch/water mixture does not have any lumps before you add it to the soup.)  When it boils again remove the soup from the heat.  SLOWLY pour in eggs while GENTLY stirring soup in a clockwise direction.  (If you stir too fast it will turn the egg into shreds instead of long ribbons, but it will still taste good.)  Let set for about 1 minute so the egg can fully cook.  YUM!

If you want to add more flavor you can add a few drops of sesame oil or a little soy sauce when you add the salt and pepper.  Try topping it with diced green onions too. 

Mini French Toast Cupcakes

Want to try a new dessert that could be breakfast too?  Try these french toast cupcakes.  I found this recipe on BigOven.com and I thought it sounded like it would be worth a try.  I don't think it tasted exactly like french toast but they are VERY yummy! 


Mini French Toast Cupcakes:

Cupcakes: 

Ingredients:

1 ½ flour

1 ½ teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon salt

1 cup sugar

½ cup unsalted butter, melted and cooled

2 eggs

2 teaspoons maple extract

½ cup milk

Directions:

1.  Preheat oven to 350 degrees.  Line a mini-muffin pan with paper liners or spray with non-stick cooking spray.

2.  Mix flour, baking powder, cinnamon, and salt in a large bowl.  Set aside.

3.  Cream butter and sugar.  Add maple extract and eggs and beat until well blended.  

4.  Alternate milk and dry ingredients adding a little at a time and mix well.  Fill muffin cups about 1/2 full.  Bake for 12-14 minutes until done.  Cool completely.

Cinnamon Cream Cheese Icing:

Ingredients:

1 pkg (8 oz) cream cheese, at room temperature

1 stick butter, at room temperature

4 cups powdered sugar

1 teaspoon ground cinnamon

1 tbsp maple syrup

Directions:
Cream the butter and cream cheese until smooth and fluffy.  Add the powdered sugar, a little at a time, until the sugar is well incorporated. Add the cinnamon and maple syrup and mix well.  Frost cooled cupcakes.