What's Cooking Kids Edition Easter Treats Episode 6

In this episode of What's Cooking Kids Edition Easter Treats, Chef Charlene has help in the kitchen with kid chef, Sloane and Rodey.

They make Cinnamon Toast Crunch French Toast with blueberry coulis, Strawberry Smoothie, and Chocolate Coconut Cranberry Balls.

Here is the recipe below for the Cinnamon Toast Crunch French Toast.

Ingredients
6 slices of Bread (whole-wheat)
1 cup nestle plain cornflakes
1 tbsp vanilla essence
2 eggs
1 tsp cinnamon
Pinch salt
1/2 cup flour (Sheika leisha)
1 tsp baking powder
1/2 cup sugar
Syrup as needed
1/4 Oil and
1/2 cup butter
1/4 cup Powdered sugar

Method
In a large shallow bowl, whisk together milk, eggs, sugar, cinnamon, salt, and vanilla until well blended. Slowly whisk in flour and baking powder until smooth.
Add the crushed cornflakes to a second shallow bowl.
Heat 1 inch of oil in a pan working with 1 or 2 bread slices at a time, dip bread in batter and allow any excess to drip off and back in to the bowl.
Roll generously in cornflake crumbs. Immediately fry in oil until golden brown, about 1 minute per side.
Drain on paper towels and transfer to a plate. Repeat with remaining bread slices. Serve warm with syrup or fruits.

Chocolate Coconut Cranberry Balls
Ingredients
4 tablespoons Nesquik cocoa
2 tablespoons Nestle® Nesquik
Chocolate Powder Milk
2 tablespoons Flaxseeds
1/4 cup dried cranberries
1/2 cup Oats
1/2 cup Shredded coconut
1/2 cup Peanut butter
1 teaspoon Vanilla extract

Method
Place all ingredients in a bowl and use your hands to combine them into a wet dough.
Roll them into balls. Spread some Nesquik cocoa on a flat plate, and use your hands to roll
the balls over it to cover it.