Kid-friendly Cherry French Toast in a Mug + Cool Cherry Whipped Cream + Hot Chocolate Cherry Steamer Recipe - Sticky Fingers Cooking
over 1,000 kid-approved recipes coming soon! save your flavorites
Recipes
/
Family Meal Plan: Carefree Cherry French Toast in a Mug + Cordial Cherry Syrup for One + Cool Cherry Single-Serve Whipped Cream + Hot Chocolate Cherry Steamer for One + Rainbow “Crudités” Veggie Sticks + Rad Ranch Dip for One

Family Meal Plan: Cherry French Toast in a Mug + Cool Cherry Whipped Cream + Hot Chocolate Cherry Steamer

Carefree Cherry French Toast in a Mug + Cordial Cherry Syrup for One + Cool Cherry Single-Serve Whipped Cream + Hot Chocolate Cherry Steamer for One + Rainbow “Crudités” Veggie Sticks + Rad Ranch Dip for One

by Jacy Shoener, Erin Fletter
Photo by Silvia ND/Shutterstock.com
prep time
17 minutes
cook time
4 minutes
makes
1-2 servings

Fun Food Story

Skip to recipe

Carefree Cherry French Toast in a Mug

According to legend, one of our favorite breakfast foods might have been called "French's toast" if Joseph French, an innkeeper from the 18th century, hadn't made a mistake labeling his version of the dish after himself!

You might think the only way to cook French toast is on a griddle or a pan on the stove, but there are other ways to make it, including baking a layer of French toast in a baking dish. We are adding a quick, easy method with this recipe by microwaving it in a mug! We include cherries to add an extra sweet and tart pop of flavor to your breakfast!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • chop :

    to cut something into small, rough pieces using a blade.

  • coat :

    to apply a covering of flour, breadcrumbs, oil, sauce, or batter to food before baking or frying.

  • dip :

    to briefly put a solid food, such as chips, fries, battered fried fish, hot sandwich (French dip), or veggie slices, into a liquid, like beef broth or a thicker sauce, like ketchup, dressing, or a dip to impart moisture and extra flavor to the solid food.

  • juice :

    to extract or squeeze out the juice of a fruit or vegetable, like a lemon, orange, or carrot, often cutting open or peeling the fruit or veggie first to access its flesh.

  • knife skills :

    Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls)

  • mash :

    to reduce food, like potatoes or bananas, to a soft, pulpy state by beating or pressure.

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • melt :

    to heat a solid food so it becomes liquid, like butter or chocolate.

  • microwave :

    to heat or cook food or liquid quickly in a microwave oven, which uses high-frequency electromagnetic waves to generate heat in the food's water molecules.

  • mix :

    to thoroughly combine two or more ingredients until uniform in texture.

  • shake :

    to rapidly and vigorously move a covered container filled with food up and down and side to side to combine ingredients and create a different consistency, such as shaking whipped cream to make butter.

  • slice :

    to cut into thin pieces using a sawing motion with your knife.

  • soak :

    to immerse a hard food for a certain amount of time in a liquid to soften it.

  • tear :

    to pull or rip apart a food, like basil leaves, into pieces instead of cutting with a knife; cutting breaks cell walls more, so herbs can discolor faster.

  • thaw :

    to gradually warm frozen food, melting ice crystals until it is ready to eat or cook.

Equipment Checklist

  • Soap for cleaning hands
  • Cutting board
  • Kid-safe knife (a butter knife works great)
  • Small bowl
  • Citrus zester or box grater with small zesting holes
  • Citrus juicer (optional, but encouraged)
  • Measuring spoons
  • Microwave
  • Microwave-safe mug
  • Potholder
  • Paper towel
  • Fork for mashing
  • Container with a tight-fitting lid
  • Liquid measuring cup
  • Spoon for stirring
  • Kid-safe knife
  • Pastry brush
  • Whisk
scale
1X
2X
3X
4X
5X
6X
7X

Ingredients

Carefree Cherry French Toast in a Mug

  • 1 tsp butter **(for DAIRY ALLERGY sub dairy-free/nut-free butter, like Earth Balance)**
  • 7 frozen cherries, thawed
  • 1 egg **(for EGG ALLERGY sub 1/4 C applesauce)**
  • 1/4 tsp pure vanilla extract **(for GLUTEN ALLERGY use certified gluten-free pure vanilla extract, not imitation vanilla flavor—check label)**
  • 1 T milk **(for DAIRY ALLERGY sub dairy-free/nut-free milk)**
  • 1 slice of bread—stale bread is best! **(for GLUTEN ALLERGY sub gluten-free/nut-free bread)**

Cordial Cherry Syrup for One

  • 3 frozen cherries
  • 1 T granulated sugar

Cool Cherry Single-Serve Whipped Cream

  • 1/4 C heavy cream **(for DAIRY ALLERGY sub 1/4 C dairy-free/nut-free heavy cream OR 1/8 C dairy-free/nut-free plain yogurt)**
  • 1 T powdered sugar
  • 1/4 tsp pure vanilla extract **(for GLUTEN ALLERGY use certified gluten-free pure vanilla extract, not imitation vanilla flavor—check label)**

Hot Chocolate Cherry Steamer for One

  • 1 C milk **(for DAIRY ALLERGY sub dairy-free/nut-free milk)**
  • 1 T pure unsweetened cocoa powder **(for CHOCOLATE ALLERGY sub carob powder)**
  • 1 tsp pure vanilla extract **(for GLUTEN ALLERGY use certified gluten-free pure vanilla extract, not imitation vanilla flavor—check label)**

Rainbow “Crudités” Veggie Sticks + Rad Ranch Dip for One

  • Kid chefs' choice for “Crudités:”:
  • 4 to 5 baby carrots or carrot chips
  • 1 to 2 celery stalks
  • 1 mini cucumber or 1/4 large cucumber
  • 3 to 5 cherry tomatoes **(Omit for NIGHTSHADE ALLERGY)**
  • 1 to 2 red radishes
  • 2 to 3 jicama sticks
  • 1/2 red, orange, or yellow bell pepper **(Omit for NIGHTSHADE ALLERGY)**
  • 3 to 5 mini sweet peppers **(Omit for NIGHTSHADE ALLERGY)**
  • Ranch Dip:
  • 1 pinch fresh chopped parsley (or dried parsley/dried dill)
  • 1/2 lemon
  • 2 T full-fat plain Greek yogurt **(for DAIRY ALLERGY sub dairy-free/nut-free plain Greek yogurt)**
  • 1 pinch garlic powder
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 tsp water
  • 1 pinch granulated sugar, optional

Food Allergen Substitutions

Carefree Cherry French Toast in a Mug

  • Dairy: Substitute dairy-free/nut-free butter, like Earth Balance. Substitute dairy-free/nut-free milk.
  • Egg: For 1 egg, substitute 1/4 C applesauce.
  • Gluten/Wheat: Use certified gluten-free pure vanilla extract, not imitation vanilla flavor. Substitute gluten-free/nut-free bread.

Cool Cherry Single-Serve Whipped Cream

  • Dairy: For 1/4 C heavy cream, substitute 1/4 C dairy-free/nut-free heavy cream OR 1/8 C dairy-free/nut-free plain yogurt.
  • Chocolate: Substitute carob powder for pure unsweetened cocoa powder.
  • Gluten/Wheat: Use certified gluten-free pure vanilla extract, not imitation vanilla flavor.

Hot Chocolate Cherry Steamer for One

  • Dairy: Substitute dairy-free/nut-free milk.
  • Chocolate: Substitute carob powder for pure unsweetened cocoa powder.
  • Gluten/Wheat: Use certified gluten-free pure vanilla extract, not imitation vanilla flavor.

Rainbow “Crudités” Veggie Sticks + Rad Ranch Dip for One

  • Nightshade: Omit optional cherry tomatoes, bell peppers, and sweet peppers.
  • Dairy: Substitute dairy-free/nut-free plain Greek yogurt.

Instructions

Carefree Cherry French Toast in a Mug

1.
microwave + thaw

Put 7 frozen cherries into a microwave-safe mug. Cover with a wet paper towel and defrost on high for 15 to 30 seconds to thaw them.

2.
chop

Chop the thawed cherries into small pieces and set them aside.

3.
measure + melt + coat

Measure 1 tablespoon butter and place it into a clean microwave-safe mug. Cover with a damp paper towel and microwave on high for 30 seconds. Carefully remove with a potholder and use a pastry brush to coat the sides of the mug with the melted butter.

4.
crack + measure + whisk

Crack 1 egg into a small bowl. Measure and add 1/4 teaspoon vanilla extract, and 1 tablespoon milk. Whisk to combine.

5.
tear + soak

Tear 1 bread slice into small pieces and add them to the egg mixture. Stir and allow the liquids to soak into the bread while you make the Cool Cherry Single-Serve Whipped Cream and Hot Chocolate Cherry Steamer for One (if making).

6.
add + stir + transfer

Add the chopped cherries to the egg and bread mixture. Stir to combine. Transfer the contents of the bowl to the microwave-safe mug coated with butter.

7.
microwave + top + serve

Microwave on high for 90 seconds to 2 minutes, until the egg is completely cooked. (If you are substituting applesauce for the egg, reduce time to 1 minute.) The French toast might expand above the top of the mug, but it should not overflow. Top with a dollop of Cool Cherry Single-Serve Whipped Cream and serve.

Cordial Cherry Syrup for One

1.
microwave + thaw

Put 3 frozen cherries into a microwave-safe mug. Cover with a wet paper towel and defrost on high for 15 to 30 seconds to thaw them.

2.
chop + mash

Chop the thawed cherries into very small pieces, then mash completely with a fork.

3.
measure + microwave

Measure and add 1 tablespoon of sugar to the mug. Mix thoroughly. Cover with a damp paper towel. Microwave on high for 30 seconds. Set aside to cool.

Cool Cherry Single-Serve Whipped Cream

1.
measure + add

Measure and add 1/4 cup heavy cream, 1 tablespoon Cordial Cherry Syrup, 1 tablespoon powdered sugar, and 1/4 teaspoon vanilla extract to a container or jar with a tight-fitting lid.

2.
shake + shake + shake

Shake until the liquid stops sloshing. Ask the young chefs what could happen if they shake the cream too long (they could make butter instead). You can serve the whipped cream on top of Carefree Cherry French Toast in a Mug and Hot Chocolate Cherry Steamer for One.

Hot Chocolate Cherry Steamer for One

1.
measure + add

Measure and add 1 cup milk, 1 tablespoon Cordial Cherry Syrup, 1 tablespoon cocoa powder, and 1 teaspoon vanilla extract to a microwave-safe mug. Stir well to combine.

2.
microwave + top + serve

Heat in the microwave for 60 seconds, just until the milk starts to foam. Serve with a dollop of Cool Cherry Single-Serve Whipped Cream if you’d like.

Rainbow “Crudités” Veggie Sticks + Rad Ranch Dip for One

1.
intro

Each of our SFC Sweet Mug Recipes will include this recipe, so kids can snack on healthy raw veggies and dip while they cook.. All veggies are good for the brain! The purpose is to reinforce and encourage kids to eat veggies and have them learn a little about what each vegetable does for the body! Kids will show which veggie(s) they’ve chosen and share the benefit below. Snack on veggies and encourage kids to eat at least 3 pieces to power up their brains before making the mug cake! Green veggies help keep you from catching a cold! White veggies give you energy! Yellow veggies help make your bones strong! Orange veggies are good for your heart! Blue and Purple veggies are good for your memory! Red veggies are good for your blood!

2.
tear + zest + juice

To make the dip, tear 1 pinch of parsley leaves into tiny bits! Add the parsley to a small bowl. Zest 1 lemon and add a pinch of zest to the parsley. Slice the lemon in half and add a squeeze of juice. Watch for seeds!

3.
measure + mix

Measure and add 2 tablespoons of Greek yogurt, 1 pinch of garlic powder, 1 pinch of salt, 1 pinch of black pepper, and 1 teaspoon of water to the bowl with the parsley and lemon. Use a spoon to mix! Taste! What does it need? Add more lemon, salt, pepper, or garlic powder a little at a time until your dip tastes great to you. Add 1 pinch of sugar to balance flavors if you wish.

4.
slice + dip

Have kid chefs slice up their raw vegetables of choice into sticks or bite-sized pieces, and then dip their Rainbow “Crudités” Veggie Sticks in the Rad Ranch Dip! Delightful!

Surprise Ingredient: Cherry!

back to recipe
Photo by Tatevosian Yana/Shutterstock.com

Hi! I'm Cherry!

"My name is a tree, a fruit, a wood, a color, and a female name! My skin is often a rich, dark red color, and when you bite into me, my flesh is the same color! You can eat around the pit in my center and spit it out (or remove it with your fingers). If you want to remove the pit first, pull out my stem and insert the narrow end of a chopstick (or similar tool) into the hole left by the stem. Then push the pit out through the other end, or use a cherry pitter if you have one!"

History & Etymology

  • The cherry is a stone fruit or drupe. People have been eating cherries for thousands of years. Archaeological evidence of wild (sweet) cherries has been found in Europe from the Early Bronze Age, about 2077 BCE. They were probably being domesticated and grown by 800 BCE.
  • Turkey produces the most sweet variety of cherries, followed by the United States. Russia is the largest producer of sour cherries. Washington, California, and Oregon grow the most sweet cherries in the US, and Michigan grows the most sour cherries.
  • The Rainier cherry was named for Mount Rainier in Washington State and was developed in 1952 at Washington State University by crossing a Bing cherry with a Van cherry.
  • Maraschino cherries are sweetened, preserved sour cherries originally made with Marasca cherries from the Dalmatia region on the Croatian coast. They were preserved with Maraschino liqueur made from cherries and their pits, stems, and leaves. However, the maraschino cherries we use now are made with Queen (Royal) Anne cherries soaked in a sweetened, non-alcoholic syrup with artificial red food coloring added and are really imitation maraschino cherries. 
  • Ornamental cherry trees are grown for their beauty when they flower. They grow naturally in Japan and other countries. Large displays of cherry tree blossoms attract tourists in springtime to places in Japan, the US (especially Washington DC), and other countries. 
  • Cherry trees produce a reddish-brown hardwood used to make furniture, cabinets, and musical instruments. You can also smoke meat using cherry wood chips. 
  • The world record for cherry-pit spitting is over 93 feet! Brian Krause, part of the Krause family cherry-pit spitting dynasty, set the record at an annual contest in Eau Claire, Michigan, in 2004. 
  • The cherry is the state fruit of Utah. 
  • The English word "cherry" comes from the Old Northern French "cherise," from the Latin "cerasum," based on the Greek "kerasos."  

Anatomy

  • The average life for a cherry tree is 15 to 30 years, although black cherry trees can live up to 250 years. However, the oldest cherry blossom tree in Japan, the "Jindai Zakura," is about 2,000 years old!
  • Cherry fruit grows on a flowering tree from the Prunus genus, which belongs to the Rosaceae (rose) family. The two main species used commercially are the sweet cherry (Prunus avium) and the sour cherry (Prunus cerasus). There are over 1,000 varieties; however, we will highlight only four common ones: 
  • Bings are sweet red cherries and dark red when ripe. They taste sweet with just a bit of tartness and are suitable for snacking, salads, ice cream, or baked goods.
  • Rainiers are sweet cherries that are yellow and reddish-pink. They are good in salads and for snacking.
  • Queen (Royal) Anne cherries are sweet and look like Rainiers but are more tart. They are often covered in chocolate for candies, used in baking, and to make modern maraschino cherries.
  • Montmorency cherries are sour cherries primarily grown in the state of Michigan. They are light red, tart, and can be used year-round because they are often canned, dried, or frozen. They are used in pies, cobblers, and, if dried, in trail mix or salads.
  • Fruit from the Black cherry tree (Prunus serotina) can be eaten raw, and the cherries are also added to baked goods, jelly, wine, and yogurt. They are sweet cherries and are dark red to almost black when ripe. In addition, black cherry wood is used in cabinet and furniture-making. 

How to Pick, Buy, & Eat

  • When picking cherries, make sure they are firm, plump, and shiny, with attached green stems. There should be no bruises, cracks, holes, or wrinkles. Bing cherries should be dark red and Rainier cherries bright yellow and red. 
  • Store unwashed cherries immediately in a plastic bag in the refrigerator with their stems attached. Try to eat or cook them within seven days. Rinse in a colander before using, and then pat them dry with a kitchen or paper towel.
  • Cherry cake, pie, cobblers, crisps, and tarts are popular desserts. Cherries are also made into jelly or preserves, ice cream, milkshakes, syrups, and sauces to accompany grilled or roasted meat. Raw cherries are great for a snack, but they can also be sliced or chopped to add to salads. 
  • Maraschino cherries are sour cherries soaked in sweet syrup. They are used to garnish ice cream, gelatin desserts, pudding, milkshakes, cocktails, and soft drinks (especially cherry sodas). 
  • It takes about 80 cherries to make a homemade cherry pie! 

Nutrition

  • Cherries have a moderate amount of vitamin C and fiber, and sour cherries have about 50 percent more vitamin C than sweet cherries.
  • Some studies indicate that cherries, which have antioxidants, help repair damage to the cells of our bodies and aid our muscles in their recovery after a strenuous workout. They also may help prevent gout or ease its pain and can be used as a sleep aid.
  • Some of these purported health benefits require eating a lot of cherries, so it may be beneficial to drink a concentrated cherry juice instead. 
  • As their names imply, sweet cherries contain more sugar than the sour varieties, but you would not want to eat the sour type raw.
  • A cherry pit is inedible, and the kernel inside it is toxic if ingested in large amounts. 

 

History of French Toast!

Photo by DronG/Shutterstock.com
  • The first known reference to a food similar to French toast was found in the Apicius, a first-century Roman cookbook written in Latin. It describes a sweet dish made of large pieces of white bread soaked in milk and beaten eggs, then fried in oil and topped with honey. 
  • Legend says that French toast got its current name from Joseph French, a 1724 innkeeper in Albany, New York. When he created his version of the dish, he named it after himself but inadvertently left off the apostrophe and 's' after his last name to make it possessive. So, "French's" toast became "French toast."
  • Bread has been a staple food for most cultures since food first began being prepared. Up until very recently, the vast majority of humans would have never dreamed of wasting any food. The French call it "pain perdu" or "lost bread" because they use stale or "lost" bread to make the dish.
  • Soaking bread in milk and egg and then cooking it seems logical enough, making a good tasty meal while not wasting any bread. Slices of bread are coated or soaked in an egg and milk mixture. You can also add vanilla, cinnamon, or both. The soaked bread is fried on both sides until browned and cooked. Chefs often recommend day-old bread because the stale bread will soak up more egg mixture without falling apart.
  • French toast toppings may be simple, like butter and powdered sugar, or you can add honey, syrup, jam, or fruit in any combination.
  • In the United Kingdom and Ireland, French toast is called eggy bread, Gypsy toast, pamperdy, or poor knights pudding; in Portugal and Brazil it is "rabanada;" in Spain, "torrija;" and in India, Bombay toast.

Let's Learn About Ancient Rome!

Photo by Preto Perola/Shutterstock.com (the Colosseum in Rome)
  • Ancient Rome was a civilization established in 753 BCE with the founding of Rome, now the capital city of Italy. 
  • In ancient Roman mythology, two twin brothers named Romulus and Remus founded Rome. The myth says the twins were abandoned and discovered by a she-wolf before being found and raised by a shepherd and his wife. Eventually (after many exciting adventures), they found themselves at Palatine Hill, where Romulus built "Roma." The Italian wolf became Italy's unofficial national animal.
  • The original settlement of Rome was located on the eastern banks of the River Tiber in the central-western part of the Italian peninsula. The Roman Empire spread from there, taking over the whole peninsula and, eventually, the regions bordering the Mediterranean Sea, much of  Europe, Western Asia, and North Africa.
  • The population of ancient Rome is estimated to have been between half a million to a million people. Their native tongue was Latin, a classical Italic language.  
  • The Ancient Roman kingdom was governed for almost 250 years by elected kings from each of the Roman tribes. Then, the kingdom was overthrown, becoming a republic with a written constitution lasting almost 500 years. The government consisted of elected magistrates, the senate, and assemblies. 
  • Julius Caesar declared himself dictator of Rome in 49 BCE. The republic became the Roman Empire in 27 BCE when Caesar's nephew, Octavian, became the first emperor of Rome, known as Caesar Augustus. The fall of the Roman Empire took place in 476 CE.
  • Ancient Rome relied primarily on farming and trade, especially grains, grapes, and olives. Mining and stone quarrying (extracting) were also industries of the era. People taken from the foreign lands Rome conquered were enslaved, and the economy became dependent on them.
  • Engineering advances from Ancient Rome included amphitheaters, aqueducts (waterways), arenas, bridges, roads, and public baths. You can visit some of these engineering feats today. The Appian Way, a Roman road, was constructed in 312 BCE. The Pantheon in Rome, an ancient Roman temple, was built from 29 to 19 BCE. The Roman Baths in Bath, England, were built around 70 CE. The Colosseum in Rome, built from 72 to 80 CE, is an example of an amphitheater where gladiator fights, chariot racing, and animal hunts took place. One of the aqueducts built in the first century, the Pont du Gard, still stands in southern France.
  • Music and art were influenced by Greek culture. Ancient Roman art includes paintings such as frescoes on walls and ceilings, some of which have survived to modern times. Sculptures of people and sculpted landscapes and people in relief (carved to stand out from a surface) were also popular. The Ancient Romans were also known for their literature and public libraries.
  • The cuisine of Ancient Rome included figs, pears, olives, garlic, onion, asparagus, beets, broccoli, cabbage, carrots, celery, cucumber, parsnips, and peas. Proteins included cheese, chickpeas, eggs, lentils, and fish. Foods were seasoned with coriander, dill, and olive oil and sweetened with honey. 

What Was It Like to Be a Kid in Ancient Rome?

  • Education in Ancient Rome was focused on boys, who were taught to read and write by their parents or educated enslaved people. They were trained in civic life, traditions, agriculture, politics, and warfare. Wealthy parents may have sent their children, boys and girls, ages 7 to 11, to a private elementary school, a "ludus," to learn reading, writing, arithmetic, and poetry. 
  • At age 12, students would be sent to a secondary school to learn Greek and Roman literature, and at age 16, some would go on to learn rhetoric, the art of persuasion. These students would also learn Roman laws to work in legal professions.
  • Kids would play ball games, board games, and dice games. Boys would participate in sports that would help them prepare for military service, like boxing, running, and wrestling.
  • Ancient Roman children would have enjoyed fresh and dried fruit, nuts, and olives for snacks. They may have eaten puddings and sweet cheese, fruit, or nut cakes for sweet treats.

The Yolk's On You

What do you call people who like to drink hot chocolate all year long? 

Cocoa-Nuts!

Lettuce Joke Around

Why did the cherry go to the chocolate factory?

It was cordially invited.

THYME for a Laugh

What do you call stolen cocoa? 

Hot chocolate!

THYME for a Laugh

How do you tie up a cloud?

With a rainbow!

The Yolk's On You

Why was the French toast so good at baseball? 

It had a good batter!

That's Berry Funny

What did the Sticky Fingers Cooking kids say to their mini mahogany cakes? 

"You are Cherry, Cherry Sweet!"

Lettuce Joke Around

A pilot-in-training passed through a rainbow on their flight test.

They passed with flying colors!

That's Berry Funny

How did the gardener mend his trousers? 

With a vegetable patch!

THYME for a Laugh

What did the veggie say to the ranch dressing?

I’m going to take a dip!

Shop Our Cookbooks

Now available on Amazon! Our cookbooks feature kid-tested recipes that build confidence in the kitchen. Expand your child's palate and spark a love of healthy foods with a Sticky Fingers Cooking cookbook.
SHOP NOW

Subscribe to the Sticky Fingers Cooking mailing list

Subscribe to our newsletter, The Turnip, to receive exclusive discounts and updates, insider tips + tricks from our awesome team, and instant access to the Sticky Fingers Cooking Starter Kit for free!

"
X
Simply the zest!
Laura from Palatine just joined a class