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Munchkin Meals: Muffins!

2 May

Fruity Muffins

A few weeks ago, I finally figured it out.  What’s “it” you may ask? “It” is why my little guy has been going into the pantry, pointing at a sack of cornmeal, and begging to eat.  Over and over, I would reply with, “that’s not a snack, that’s for cooking.” After a particularly bad crying fit, I finally lifted him up, and told him to show me.  He jabbed the sack of cornmeal. Over and over, with a look on his face that said, “Mom, it’s obvious. Don’t you get it?” And I finally did.  There’s a picture of a muffin on the sack of cornmeal.

Me: OHhhhh, you want a muffin?
Matty: Thinks for a moment about the meaning of muffin. Yah, a MUFF!

Needless to say, I felt so bad about denying the poor kid the pleasure of a muffin for so long that we had an afternoon Mommy-Son date at Panera…complete with muffins and juice.

So obviously, someone is on a muffin kick around here.  When I noticed this week that we had two bunches of overripe bananas (seriously, how does that happen?), I scoured Pinterest for uses.  Combining a few ideas, I came up with these:

Fruity Muffins

Ingredients

  • 1 1/2 cups all purpose flour (I used 1 c white, 1/2 c whole wheat)
  • 1/2 cup old fashioned or quick cooking oats (not instant)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 tablespoons vegetable or canola oil
  • 1/2 cup  honey (I was a bit short, so I added a little pure organic maple syrup, mmmm)
  • 1 egg
  • 1/2 cup almond milk
  • 2 bananas, mashed
  • 1 medium apple, peeled and grated (I used a green delicious because Matty had eaten a slice earlier and I needed to use it.)
  • 3/4cup -1 cup diced strawberries
  1. Mix dry ingredients 
  2. Whisk wet ingredients (including fruit)
  3. Slowly add dry mix and stir until combined
  4. Spoon into greased muffin tin or tin lined with muffin papers

Bake at 350 for 22-25 minutes (though I used the toaster oven, which tends to cook faster…). Makes 12 standard size muffins, filled to full.

You could also make a ton of mini-muffins, which apparently most toddlers like.  But my kid prefers muffins that are as big as his head, so yeah.

I made these after Matty went to bed, and I was certain he was going to wake up to come see what the delicious smell was!  I surprised him with these for breakfast the next morning, along with some scrambled eggs and apple-carrot juice (orange juice was causing some serious tummy problems, but he still wants his juice to be orange–so hello carrot juice!).

Pssst…I’m linked up at A Healthy Slice of Life for Munchkin Meals.  Click on over to find other great toddler eats!

Green Cupcakes (Shhh, it’s Spinach!)

16 Mar

spinach cupcakes

Oh yes. I went there. Spinach cupakes.  But wait. Before you gag, just let me share this.

1. Eric ate one.

2. Then, he immediately ate another.

3. He said they were one of the best cupcakes he’s ever had.

And I agree. And so does this little guy.

In keeping with our “Green” and St. Patrick’s Day theme this week, I wanted to give this a try.  I pinned it a few weeks ago, and even got some facebook comments on the pin as “eww”.  But you seriously don’t taste the spinach at all. At all.  It tastes like a very moist, sweet cake.  Downright delicious.  You can find the original recipe here, but I made some tweaks and made cupcakes instead of cake, so I’m rewriting it.

Spinach Cupcakes

What you will need:

  • 3 eggs
  • 1 tsp vanilla
  • 1 1/2 cups of sugar
  • 3/4–1 cup pureed spinach (about 6oz of fresh spinach leaves)
  • 3/4 cup of canola oil
  • 1/4 cup applesauce
  • 2 tbsp lemon juice
  • 2 cups flour
  • 3 tsp baking powder
  • 1/2 tsp salt

Directions:

Remove stems from spinach if too thick or long. This takes awhile, so plan for that.

Puree spinach in food processor or blender (I used a blender–add 1/8 ish c of water to the spinach)  (great pictures of the consistency on the original post)

Preheat oven to 350 degrees.

Line muffin tins with cupcake liners.

Beat eggs and sugar till light and creamy. Add oil, lemon juice, vanilla, spinach and applesauce.

In a separate bowl mix flour, baking powder, and salt (I use a whisk and blend in a bowl)  and blend into spinach mixture for 1 minute.

Fill liners 3/4 full of mixture.

Bake for 16-18 minutes.

Makes 18-24 standard size cupcakes (depending on how full you actually fill them).

I made two different types of frosting–one for Matty and I, and one for Eric (just a basic sugar and butter mixture).  Eric puts his foot down on coconut milk “whipped cream” frosting.

Coconut Milk Whipped Frosting

P1040741

I’ve made this original recipe quite a few times, mostly at Thanksgiving to go with pie.  You can taste the coconut, but again, I tweak it a bit, add a tad of sugar, and it really comes out nice.  It’s really a personal taste thing, so “play away”.  This time, I added a bit of almond extract and a spoonful of leftover spinach puree for color (because Matty is notorious for only eating the icing).

What you will need:

  • 1 can of full fat coconut milk (most comments seem to be agreement that you need Thai Kitchen brand)
  • 1/4 tsp. cinnamon (more if you’d like)
  • 1/4 c sugar (more if you’d like) I used cane sugar, but powder sugar would probably work, too.
  • 1/4 tsp. almond extract (vanilla works, too)
  • 1 tbsp. spinach puree (optional, could also do strawberries, blueberries…)

Directions:

Refrigerate can of coconut milk for 8-10 hours (this solidifies most of the milk)

Scoop out the solidified milk and put in mixing bowl (some milk will be left, use it in a smoothie!)

Add other ingredients and mix with whisk.  It will be more difficult at first, but will quickly become the consistency of whipped cream.

Makes enough to top 18-24 cupcakes

NOTE: THIS IS A TODDLER APPROVED ACTIVITY! 🙂

spinach cupcakes matty

Veggie Cupcakes

7 Mar

veggiecupcakes

Matthew and I made these for Valentine’s Day.  It took the better part of the morning (mostly because I was baking with a 17 month old), but it was totally worth it.

For the muffins, I used this recipe (loosely) that I of course pinned from Pinterest.

I liked that it called for a jar of babyfood.  I had a few of those squeeze pouches laying around that Matty never did find a taste for.  What  great use for that!  I don’t think it was squash (as the recipe calls for), but it was some combination of veggies.  I did use half whole wheat flour, and substituted regular oats with some ground flaxseed for the oat bran.

For the frosting I used Weelicious Red Beet Frosting recipe.  WARNING. WARNING. Do not try to save time by buying canned beets. OMG. They smell like dirt.  Apparently roasted beets are much, much better. I added a little more sugar than called for to try to mask the beet dirt smell.  The color was beautiful though! (PS. Anyone remember the Nickelodeon show Doug?  His friend Skeeter loved beets?)

But aside from my obvious gag reflex to the canned beets, once mixed in, they were wonderful! Don’t believe me? Check out this guy:

Finger-lickin’ good and an eye close.  That pretty much sums it up!

Pssst. I’m linking up with Munchkin Meals. Click on over for delicious inspiration!

Countdown to Christmas: Day 24

24 Dec

Welp, it’s the night before Christmas, and all through the house…

Not a creature is stirring…

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The stockings are hung by the chimney (and door) with care (Grandma has so many stockings!)…

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I’m worn out from traveling 550 miles in two days and visiting with Mimi and Pawpaw, so I’m about to be nestled all snug in my bed…

dog

Mommy doesn’t own a ‘kerchief’. Klaus is back at the North Pole. The presents are wrapped. Santa’s been visited…

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Reindeer have been petted…

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Cookies have been decorated…

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Treats have been left for Santa (kind of)…

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All that’s left to do is say,

chrsms

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