Archive for the ‘baked goods’ Category

Raspberry Mini Muffins {Valentine’s Day Treats}

Thursday, February 13th, 2014

I again lucked out and got assigned snack duty at the foodie tot’s preschool for Valentine’s week. Sure it was for Wednesday, but the impending snow storm made it likely that they won’t have school on the day of, anyway. I had picked up these cute Valentine’s heart mini cupcake liners so muffins were an obvious choice — and I thought a whole raspberry inside the muffin would go over well in a crowd of three-year-olds.

Valentine's Raspberry Mini Muffins | FoodieTots.com

I’m pleased to report that not only did the class enjoy them, the foodie boy yelled “It was AWESOME!” when asked about the surprise packed in his lunch box. These are sweet and simple, and I served them with some baby red pepper slices to continue the naturally red theme.

Recipe: Raspberry Mini Muffins

Adapted from Serious Eats
Makes 24 mini muffins

Ingredients:

  • 3/4 cup cane sugar
  • 1 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons butter, melted
  • 1 egg
  • 2 tablespoons whole milk
  • 1 teaspoon pure vanilla extract
  • 24 raspberries

Instructions:

  1. Preheat oven to 375 degrees. Grease or place liners in a 24 cup mini muffin tin.
  2. In a bowl, mix together flour, baking powder and salt.
  3. In a separate bowl, combine melted butter with sugar and whisk until smooth. Stir in egg, milk and vanilla and mix until well combined. Add dry ingredients and mix until just combined.
  4. With a teaspoon, fill muffin cups 3/4 full with batter. Place one raspberry, open side down, in each cup. Bake 12 to 15 minutes, until edges are golden and a toothpick come out clean. Let cool in pan.

Raspberry Mini Muffins | FoodieTots.com

Looking for more naturally red Valentine’s inspiration? Here are a few more recipes from around the web.

Cheddar Cheese Crackers {#KidsCook}

Wednesday, October 30th, 2013

As luck would have it, I was assigned preschool snack duty on the day of the kids’ Halloween parade. Obviously no ordinary fruit and crackers would do, so I decided it was time to make some homemade cheese crackers. The tot and I headed to the store in search of Halloween cookie cutters, but came home with these adorable woodland animals instead. I used the owls for Halloween, and, as her class is the Penguins, you can bet there will be a batch (or several) of penguins in the near future!

healthy preschool halloween snack | foodietots.com

I tweaked a couple recipes to make a simple version, using part all-purpose and part white wheat flour. (White wheat is a lighter whole wheat flour made by King Arthur flour.) I might try all white wheat next time, but for now these turned out light, cheesy and crisp. Lots of homemade cheese cracker recipes call for cayenne pepper, but I skipped that since I was serving them to three-year-olds. A dash of ground mustard powder was enough to boost the cheesy flavor. Try them and see what you think!

Kids Cooking Tip: All the mixing is done in a food processor, so be sure to enlist the little ones to press the button on and off. Older kids can help grate the cheese. And of course, rolling and cutting is always a fun task for little helpers.

Cheddar Cheese Crackers | FoodieTots.com

Recipe: Homemade Cheddar Cheese Crackers

Makes 3 dozen small crackers

Ingredients:

  • 6 ounces sharp Cheddar cheese, shredded
  • 1/4 butter, room temperature
  • 1/2 cup unbleached all-purpose flour
  • 1/4 cup white wheat flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground mustard
  • 1 tablespoon milk
  • optional: sunflower seeds or pepitas

Instructions:

  1. Line baking sheet with parchment paper or silicone mat.
  2. Place first six ingredients in food processor and pulse a few seconds at a time, until mixture is crumbly.
  3. Add milk and pulse a few more times until dough begins to stick together.
  4. Press dough together and chill for 15 minutes in the refrigerator. Preheat oven to 350 degrees.
  5. On a lightly floured cutting board, roll out dough to 1/8-inch thickness. Cut into 1-inch squares or use a small cookie cutter to cut shapes. Use blunt end of a wooden skewer to poke eyes, or if cutting into squares, poke each in the center. If using seeds, press firmly into the dough.
  6. Place on prepared baking sheet and bake 12-15 minutes, until edges are golden. Cool completely on cooling rack, then store in airtight container.

Pumpkin Granola Bars

Friday, November 30th, 2012

It may be the end of November, but I figure there’s still time to share one last pumpkin treat before the holiday baking begins in earnest. You need something healthy for those lunchboxes and after-school snacks to offset the Christmas cookies, right? These soft-baked granola bars are easy to put together (even with little helpers). I made them for my son’s school bake sale — a not-too-sweet treat you can still feel good about.

Pumpkin Granola Bars

Recipe: Pumpkin Granola Bars
Adapted from Two Peas and Their Pod
Makes 10-12 bars

Ingredients:
  • 3 1/4 cup old-fashioned oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 3/4 cup pumpkin puree
  • 1/4 cup virgin coconut oil, melted
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350 degrees. Line an 8- by 8-inch baking pan with parchment paper.
2. In a large bowl, whisk together oats, sugar, spices and salt.
3. In a separate bowl, mix together pumpkin puree, coconut oil, honey and vanilla extract. Pour pumpkin mixture into dry ingredients and mix until well combined.
4. Pour batter into baking pan and press down with spatula. Bake for 35 to 40 minutes, until cooked through and lightly browned. Let cool completely, then cut into rectangles.
Ever made homemade granola bars? Here are a few other varieties from around the web:

Julia’s Child {Book Review and Giveaway}

Monday, February 13th, 2012

{Admin Note: Voting is now open in the DC Lamb Pro-Am. I’d be oh-so-flattered if you’d take a moment to vote for FoodieTots’ Lemon-Mint Crusted Leg of Lamb. Thank you!}

It’s not often I find myself in the kitchen, a novel in one hand, sautéeing apples with the other while steering the toddler towards her refrigerator magnets and out from underfoot. And I’m pretty sure this is the first adult fiction book review I’ve done here on FoodieTots. But when I read the description of Sarah Pinneo’s Julia’s Child, I couldn’t resist: “A delectable comedy for every woman who’s ever wondered if buying that six-dollar box of organic crackers makes her a hero or a sucker.”

Julia's Child

I did have a little apprehension, though. Those of us on the whole foods-local food-organic food bandwagon can be a little, well, sensitive about our food choices. But I follow Pinneo on Twitter (@Julias_Child) and was reasonably certain she was on my side. Sure enough, the novel was an enjoyable read about a woman out to “save the world one bite at a time.” It’s good to laugh at ourselves once in a while, and I found myself laughing out loud at the main character, Julia’s, conversation with her husband about recycled toilet paper. Let’s just say we may have had that exact conversation in the FoodieTots’ house.

In the novel, Julia is a mother who leaves behind a corporate paycheck to launch an organic toddler food business, and moms of all types will relate to her struggles as she attempts to balance the needs of her own family with the demands of her growing business. Even better, a few recipes from the fictional business are included, and it was the Apple and Cheddar Muffets that I found myself baking first. A “muffet” is a savory muffin, the primary product Julia is producing and, at the start of the book, selling to the stereotypical moms of Brooklyn (of course). Aside from the cutesy name, I liked the “muffet” concept and appreciate that they are a low-sugar but still full-flavored kid-friendly snack. (With whole milk, butter and sour cream, they are not a low-fat snack, which is fine for the toddler crowd but may make you feel a smidge guilty after polishing off two in a row. Hypothetically speaking.) As I write this, the kitchen smells amazing, and just look how lovely they are.

julia's child apple cheddar muffets

If you own a Bugaboo (er, “Frogaboo”) or are a perky blonde co-host of The View (er, The Scene) the satire may hit a little too close to home, but otherwise I think many foodie mamas will appreciate this funny and engrossing read.

The author has also offered one lucky reader a free copy of Julia’s Child, along with a basket of mom-made food products. (Not sure if that includes the muffets…but once you have the book, you can bake them yourself.) Leave a comment below telling us one of your children’s favorite after-school snacks, and I’ll select a winning commentor at random. Comments are open until 11:59 pm Eastern time this Friday, February. 17.

Learn more about Sarah Pinneo on her own blog or Facebook page. And of course, look for Julia’s Child at your local bookseller or online.

Life is Short. Make it Sweet.

Friday, August 12th, 2011

I had these lofty ideas of my summer break with the kids, that the boy and I would spend leisurely afternoons in the kitchen while the foodie bebe napped. Of course, it turned out that we’ve spent many days rushing from camp to story time to the pool, and I’m lucky to throw together a quick dinner most nights. But today, we made time for a trip to the store (between the dentist and baseball) and the boy and I finally baked something sweet — a peanut butter pie. For fellow blogger Jennifer Perillo and the unexpected reminder that life is often far too short. Read her post (with tissues handy), and bake something with the people you love this weekend.

peanut butter pie for mikey

the foodie tots bake peanut butter pie

(The recipe for peanut butter cream pie can also be found on Jennie’s blog.)