Toddler Muffins

We have been going through a picky stage right at the moment.  We eat breakfast like a champ, but lunch and dinner havem been a challenge.  Takes only a few bites and then she's done.  It is frustrating, but I know she isn't going to starve.  

One good thing is she's a little muffin girl.  The great thing about muffins, you can add lots of healthy fruits and veggies and your little one won't even notice.  Fabulous!

Vivian LOVED these muffins.  She ate 3 back-to-back after they came out of the oven.  These were your regular size muffins as well, not mini muffins.  They really are THAT good!  Loaded with fruit and veggies.

I didn't take any pictures, but they're muffins.  Nothing spectacular.

The BEST Toddler Muffins via here

Ingredients

1 cup brown sugar

⅓ cup of plain or vanilla yogurt (heaping cup)

⅓ cup unsweetened applesauce

¼ cup butter, softened

3 eggs

1 cup pumpkin puree

1 cup finely shredded carrots (about 2 medium carrots)

2-3 very ripe bananas, smashed (the riper the better)

1 cup quick oats

1 cup whole wheat flour

1 cup all-purpose flour

1 tsp salt

2 tsp baking soda

2½ tsp cinnamon

⅛ tsp nutmeg (optional)

Instructions

Preheat oven to 375 degrees

Cream together: sugar, yogurt, applesauce and butter

Add eggs, pumpkin, carrots, and bananas

Mix well add all dry ingredients: oats, wheat flour, all-purpose flour, salt, soda, cinnamon and nutmeg

Mix until combined

Scoop batter into greased mini or regular muffin tins. Can use cupcake liners if you prefer. Recipe can make 48 mini muffins or 20-24 regular size muffins.

Bake at 375 for 12-15 minutes for mini-muffins or 15-18 or until toothpick comes out clean for regular size muffins.

Remove from pans and cool on cooling rack.   

Banana Oat Greek Yogurt Muffins

Vivian loves muffins, as do I!  I was going to make some blueberry muffins, but remembered pinning a flourless and no sugar recipe.  I wanted to go a little healthy since we've been eating lots of sweets lately.

This recipe was super easy to make!

Banana Oat Greek Yogurt Muffins
(Makes 12 muffins)

Ingredients
1 cup plain Greek yogurt
2 ripe bananas
2 eggs
2 cups rolled oats (old fashioned or quick)
¼ cup brown sugar
1½ tsp. baking powder
½ tsp. baking soda
½ cup chocolate chips, mini or regular

Instructions

Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners**. Set aside.

Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy. I used my Beaba Babycook to blend everything together.  I first blended the oats first, then add each ingredient one-by-one blending.  Stir in chocolate chips by hand.

Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Optional: sprinkle a few chocolate chips over the top of each muffin.
Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

Notes

** If using paper liners, you'll want to spray them with cooking spray as well, since the lack of oil in these muffins could make them stick to the liners after baking.

Christmas 2014 pt 2 (Christmas Day)

I slept horrible Christmas Eve.  I don't know if was excitement for the next day or what, but I probably got a total of 4 hours of sleep.  

I got up at 6 am to start making this breakfast casserole for B.  It took a little time to prepare since I'm slow at prepping and another 30 minutes or so to bake.  I'm such a good wife, ha!

Just before 7 am I heard Vivian doing her morning jibber jabber on the monitor.  I got B up so we could get her out of the crib together.

She loves handing be all her babies before getting out of her crib.  So stinking cute!!

We wished her a Merry Christmas and told her that Santa came that night and left her lots of gifts.  

B and I got into the living room before Vivian to capture her face with the camcorder and camera.  She knew something was up!  Her little face lite up!

 Two books were left unwrapped next to her stocking.  She went straight for the books.  Obviously.  

Then she went for the stocking and pulled out each item one at a time and placed each one on her table.  This process took a little time since Santa had that stocking stuffed.

^^bath bubbles^^

^^piggy paint ^^

After getting everything out of her stocking, she moved it from the table to her highchair.  Strange little booger.

^^ car seat ^^

Then she wanted to read us her book.

Vivian reading 

Then it was time to open some presents.

^^Chica and Star plush dolls^^

^^Minnie Mouse bangle bracelets ^^

^^ Her favorite out of the bunch, Elmo who actually hugs ^^  She was a happy camper when she saw him.  Loved hugging him and kissing him.  

^^ Alex Jr Tots Finger Paint^^

^^Smocks and finger paint paper and tray^^

^^Washable markers, crayons and floor pad^^

^^t-shirt^^

^^ Elmo Boo Boo Sticker Book and Doc McStuffins sticker book ^^

Even Santa came to see Mr. Brody.

After opening Vivian's gifts, I made my Mom's little bread.  Pure sugar, but so incredibly good.  Still love it to this day and so did Vivian.  She kept going "mmmm" after each bite :) This will be part of our Christmas morning tradition.

Little Bread recipe

For your EGG MIXTURE (whisk 4 eggs...1 tbs of cinnamon...1 tsp milk in a shallow bowl...stir before each bread dip).  Make sure to use WHITE BREAD, not whole wheat bread.

For your POWDERED SUGAR MIXTURE ( 1 cup powdered sugar...2 tbs cinnamon...mix well)

FRYING BREAD (turn oven eye on low-medium heat...add 1 and 1/2 tbs of butter to each 2 slices of bread...make sure the bread is wet enough so the sugar mixture will stick...may have to rub more butter on them)

After your bread is done frying, coat bread with the powdered sugar mixture until well coated.  Cut the bread into four squares, hence why they are called little bread.  I usually add a little more powdered sugar mixture after cutting when on my plate for a little extra sugar. 

This recipe makes about 6 slices of bread.

After breakfast, B and I opened our gifts.  I got B a 

Kindle Fire HDX 7 which was upgraded to the 64 GB, a cover case and a couple of boxer shorts.  

He also got a gift card and shirt from his parents.

He got me lots of goodies.  A Keurig, a carousel holder, muffin and brownie pan from Anthropologie and a candle from Anthropologie.

My Mom got us a year membership to the aquarium and a couple of pair of leggings from J.Crew.  B's Mom got me the most comfortable pair of maternity pj's from A Pea In A Pod.

We had a FANTASTIC Christmas!!

^^18.5 weeks pregnant^^

After opening our gifts, Vivian was back to playing with her toys and trying on a couple of things.

And painted our piggies :)

 Next Christmas will be even more special having Vivian and our little boy or girl.  The Good Lord has truly blessed my little family!!!

 

 

Sweet Potato Custard and Ooh La La Lentils

Winner winner, chicken dinner.  Sweet potato custard, you are devine!  I've never had custard and obviously have never made it and I am so glad I came across this recipe in my Wholesome Baby Food Guide.  If you make your baby or toddler food, this book is a must have.  Tons of recipes and they are easy to prepare.  

I was thumbing through trying to find something new to make for Vivian.  I think she's getting bored with my cooking already.  Not good.  I spotted the recipe and figured I would give it a try.

I already made the 'Ooh La La Lentils' on Sunday and paired the leftovers with the custard.  The lentils are so good.  She made a mess with it so I ended up pureeing it a little so it was easier for her to handle.  Plus, both dishes are great for adults.  Well, for me.  B, not so much. 

Sweet Potato Custard (link here)

Ingredients

1 cup mashed cooked sweet potato (1 or 2 medium sweet potatoes)
1/2 cup mashed bananas
1 cup low-fat evaporated milk or low-fat milk (I used full fat evaporated milk)
2 Tablespoons packed brown sugar 
2 egg yolks, beaten
1/2 teaspoon salt
1/4 cup raisins or finely chopped figs or dates (optional)
1 teaspoon cinnamon and/or nutmeg and/or ginger (I used only cinnamon)
Splash of vanilla extract
Nonstick cooking spray, as needed

Directions

Preheat oven to 325 degrees

In a medium sized bowl, mix the sweet potatoes and the banana, then add the milk; blend well.  

Add the brown sugar, egg yolks, salt, raisins (if desired), spices and vanilla, and mix thoroughly.

Grease casserole dish (1 quart minimum) with nonstick cooking spray and add sweet potato custard mixture.  

Bake 40-45 minutes or until a knife inserted in the center comes out clean.

Allow to cool and then serve.  Drizzle with plain whole milk yogurt and a bit of maple syrup if desired.  I used only a little of the maple syrup and I highly recommend it! Freezes with mixed results. 

Ooh La La Lentils (link here, the name is different on website)

Ingredients 

3 cups water or broth (low-sodium, all-natural chicken or vegetable broth...I used veg broth)
3/4 cup uncooked brown lentils
1 large carrot, peeled and diced
1/2 cup brown rice (I actually used quinoa)
1 teaspoon fresh mint tarragon (I did not use)

Directions

In a large saucepan, bring water or broth to boil. 

 Add the lentils, carrot and brown rice or quinoa.  Return to boil, then turn to low heat. 

 Simmer on low heat for 60 to 90 minutes if using brown rice.  If using quinoa, simmer for about 30 minutes or until lentils have become soft, the rice or quinoa has cooked, and the carrots are fork tender.   

Remove from stovetop and allow to cool.  Puree if desired.  Freezes well! 

Pumpkin Muffins

Today was the first day it felt like fall was near.  There was hardly any humidity and it was so nice being outside, especially this morning.  

Vivian and I took Brody on an extra long walk this morning.  She was all happy and giddy in her Deuter Kid Comfort backpack.  I've been wearing it while walking the neighborhood to get us both use to it.  She loves it!  When I set it on the ground to put her in, she runs to it wanting to climb in.  Makes me so happy.  I can't wait to take her to the Smoky Mountains in October.

  We also went to the park this morning.  There were so many little ones running around.  Vivian had a ball.  She was so worn out that she napped for 3 hours.  Thank heavens!  

While little miss naps, I've been browsing and pinning on Pinterest per usual and came across a recipe for Pumpkin Muffins. Vivian loves muffins so I figured I would whip up a batch to try.  They were a hit!  Simple and tasty.

Pumpkin Muffins via Six Sisters' Stuff 

Ingredients 

1-1/2 cup Whole Wheat Flour

1-1/2 cup Rolled Oats

3/4 cup Packed Brown Sugar 

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon Ground Cinnamon 

1/2 Teaspoon Ground Nutmeg

1/4 Cup Milk (I used whole milk)
3 Tablespoons Canola Oil

1 Large Egg

1 Large Egg White

1-1/2 Cups Canned Pumpkin

1/2 Cup Chocolate Chips (I used dark chocolate chips)

Directions

Preheat oven to 375 degrees. Line muffin your muffin pan.

Combine your dry ingredients, except the chocolate chips, in a large bowl and whisk until blended.

In a separate bowl (medium size) combine your pumpkin, egg, oil and milk and mix until well blended.

Add your wet mixture to your dry mix and stir thourghly.  Add your chocolate chips and stir.

Fill your muffin tin 3/4 full.  Bake for 15-18 minutes or until golden brown.

Enjoy!

Homemade Granola Bars

I LOVE granola bars.  They are always my 'go to' snack.  I once upon a time used to eat the Quaker Chewy granolas, but stopped after seeing all of the ingredients they used to make them.  So ridiculous!  You are basically putting poison into you and your childs body.  

GRANOLA (WHOLE GRAIN ROLLED OATS, BROWN SUGAR, CRISP RICE [RICE FLOUR, SUGAR, SALT, MALTED BARLEY EXTRACT], WHOLE GRAIN ROLLED WHEAT, PARTIALLY HYDROGENATED SOYBEAN AND COTONSEED OILS* WITH TBHQ AND CITRIC ACID ADDED TO PRESERVE FRESHNESS AND/OR SUNFLOWER OIL WITH NATURAL TOCOPHEROL ADDED TO PRESERVE FRESHNESS, DRIED COCONUT, WHOLE WHEAT FLOUR, SODIUM BICARBONATE, SOY LECITHIN, CARAMEL COLOR, NONFAT DRY MILK), SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOY LECITHIN, VANILLA EXTRACT), CORN SYRUP, CRISP RICE (RICE FLOUR, SUGAR, BARLEY MALT, SALT), INVERT SUGAR, SUGAR, CORN SYRUP SOLIDS, GLYCERIN, PARTIALLY HYDROGENATED SOYBEAN OIL*. CONTAINS 2% OR LESS OF SORBITOL, CALCIUM CARBONATE, SALT, WATER, SOY LECITHIN, MOLASSES, NATURAL AND ARTIFICIAL FLAVOR, BHT (PRESERVATIVE), CITRIC ACID.

I then switched to Luna bars.  They are so good and way less ingredients.  Plus, they are non-gmo.  Win, win!   

I was browsing on Pinterest as usual and came across a very simple recipe for homemade granola bars that I would give a try.  I also wanted something for Vivian to snack on as well. 

Homemade Granola Bars recipe via here.

INGREDIENTS

4-1/2 cups of rolled oats
1 cup softened butter (2 sticks)
1 cup honey
1 cup whole wheat flour

1 teaspoon vanilla 
1 teaspoon baking soda

Optional add-ins:  mini chocolate chips (I used regular size Ghirardelli Dark Chocolate Chips), coconut flakes, shaved almonds, dried fruit.

DIRECTIONS

Preheat oven to 325 degrees.

Mix butter and honey in a large bowl. I used my Kitchen Aid Mixer .  Add your vanilla and mix until well blended.

Add your dry ingredients...flour, baking soda and rolled oats.  Mix until well blended.

If adding additional yummys, add to your mixture and mix by hand.  I just added dark chocolate chips.  I eye-balled on how much I wanted.  Your add-ins should be no more than 2 cups.

Lightly grease a 9×13 pan.  Add your granola mixture to your pan.  Press firmly.  It will be sticky, so you can use the back of a spoon or wet your hands with a little water and press firmly.

Bake for 15-20 minutes or until golden brown.  Just an FYI, it will not look done when you take it out of the oven.  Let cool for 10-15 minutes before cutting into bars.  They will be firmer the next day.  Store in a air tight container.

Something else that's delicious, heat a little peanut butter along with a granola bar in the microwave and devour.  Such a perfect night time snack!!!

  

How Ripen Bananas quickly and a Banana Bread Recipe

When we were in MS, my Mom made zucchini bread a few times and Miss Vivian LOVED it!  I knew I had to make some banana bread for her when we returned home.  Who doesn't love banana bread?

I came across a simple recipe that I found on Pinterest that didn't call for a lot of sugar and knew that would be perfect for Vivian.

I picked up some banana's at the grocery store, but of course they weren't ripe enough.

I did my Google search to find out if there was a quick way to ripen bananas.  You know what, there is!  Simple preheat the oven to 300 degrees, line a cookie sheet with aluminum foil and add 2-3 bananas on the sheet and bake for 30-40 minutes.  Once they are all black, shiny and soft to the touch, you naner's are ready.

For you Banana Bread, you need: 2-3 banana's, flour, milk, applesauce or apple butter, eggs, baking powder, baking soda, butter.  Optional: cinnamon, nuts, chocolate chips.

Recipe via here

Banana Bread

Ingredients:
4 tablespoons butter, room temperature
1/4 cup applesauce or apple butter
2 eggs
2 tablespoons milk
3/4 cup lightly packed brown sugar
1 cup mashed bananas (2 or 3 medium bananas)
1 3/4 cups flour (I sneak wheat flour in and nobody notices)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Optional:
1/4 cup chopped walnuts
3/4 cup chocolate chips
Cinnamon

 

Directions:

Preheat oven to 350 degrees.

Mash your bananas in a bowl.  Doesn't have to be smooth.

Add you liquid ingredients...eggs, milk, applesauce, butter...to your smashed bananas. Mix to well blended with a hand mixer.

If making with your little one, they can join in on the fun! I had a great little mop to lick up some droppings that landed on the floor :)

 In a separate bowl, add your dry ingredients.  You can sift it together or like me, mix together until well incorporated by hand.

Then add your dry mixture to your banana mixture and mix by hand.  I added a little at time then mixed until all blended together.

Add your extra goodies if desired.  I added walnuts to my side.

Line or spray your bread loaf pan and back for 60 minutes or less.  Until bread comes out clean.

I really like this recipe wasn't super sweet because Miss Vivian is sweet enough!!