Apple Stuffin’ Muffins

Mini muffins with a strawberry and mint leaf in place of real leaves

Besides driving, working and entertaining, parents are always running right alongside their toddlers: making meals, doing dishes, and trying to keep everyone from getting grumpy.  The best way I have found to offset the constant running in circles is to be prepared with nutritious snacks.   I promise you that these are so quick and easy that you will WANT to make them, instead of feeling like it’s yet another chore.

This is a really flexible recipe.  You can change ingredients here and there and still get great results.  Add a small dot of cream cheese on top for more protein, or leave out the butter or replace it with a vegetable based non-hydrogenated margarine.  These muffins are extremely forgiving, so get to it and make a batch now your kids will thank you!  What are your kid's favorite healthy afternoon snack?

 Apple Stuffin’ Muffins

Makes 24 mini muffins

Here’s a great after-school snack for a hungry kid or any other member of your family. These are perfectly sweet with a strong apple flavor when you use homemade applesauce.  The better the apple sauce the more flavor the muffins will have. No time for making applesauce, add diced fresh apple to the recipe for a stronger flavor.

Ingredients     

3/4 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp cinnamon

1/2 tsp cardamom (optional)

3 tbs butter

1/8 cup brown sugar

3/4 cup fresh applesauce 

1 egg

1/4 tsp salt

Optional. 1/2 apple peeled and chopped very small

Heat the oven to 350 degrees F.

Spray a mini muffin tin with non-stick cooking spray, set aside.

Whisk together the flour, baking powder, baking soda, and cinnamon in a small mixing bowl, set aside.

In a microwave-safe bowl, melt the butter on high for about 30 seconds; add sugar, applesauce, egg and salt to bowl.  Mix well.

Pour the apple mixture over the flour mixture.

Gently stir in the flour until just incorporated, do not over mix.

Fill the muffin tins about half full with batter.

Bake for 8-9 minutes for mini muffins.

Note: For 6 standard size muffins bake 15 minutes

Tip:

For evenly sized muffins, a mini cookie scoop works wonders, get one at your baking supply or craft store.

Optional Add-ins:

Small shredded carrot or zucchini, currants, chopped dates, flax seeds, quick oats, peanut butter, diced banana, shredded cheddar cheese

Mango is a Star

In July The Stir did a nice little piece on Popsicles, and included my Minty Pea Pops as one of the reviewed. One of the other entries was from the Kitchen Enchantress she made a delicious looking mango ice cream. We are going to squeeze the very last bit of summer out of this recipe! The mangoes here have been so utterly delicious and juicy we've been gorging ourselves on them daily! We have giant Raposa here but the common one you will see int he store are reddish, greenish, yellowish and weigh about 1/2 pound. The small yellow mangoes are good too but you would need about 3 for this recipe. (see below for mango types) It would be fun to bring home two or three kinds and do a taste test with the kids. Once I saw the Stir's article I knew we just had to make the frozen treat. We had one more giant jucy mango in the fruit bowl just waiting to be eaten.

The recipe calls for frozen pineapple concentrate as an ingredient. I had a hard time finding this, I wanted organic and could only find orange. I thought I'd substitute orange because I was not in the mood to go to another store.

The surprise was, when I got home I found out I had grabbed raspberry concentrate instead! My first reaction was total disappointment, but we decided to make it work anyway, I was up for an experiment. Her recipe was very easy and fast, just my kind of recipe. I happen to have some very cute Popsicle molds and am always looking for a way to use them, this was perfect!

If you have never cut up a fresh mango it can be tricky but once you learn it makes sense. The pit inside a mango is long and flat, this means that to avoid it when cutting and there is a special technique to cut around it. I found this video and liked how Chef Allen shows how to tackle it. If you are going to dice the mango in the skin please be careful. I advise setting it on the cutting board and not cutting into your hand.

After cutting you should have 2 lobes and the middle with the pit in it. This is the part we fight over, peel it and eat the meat off the pit before you toss it. Now scoop out the meat from each lobe and put it in the food processor and follow the rest of the recipe.

Recipe adapted from Kitchen Enchantress

Creamy Mango Pops

These are so creamy and delicious, you'll want them again and again! If you don't have molds, just pour into a large zip-type plastic freezer bag, seal completely, and lay flat in your freezer for at least 2 hours. When frozen, scoop with a metal spoon to serve!!

2 very ripe meduim mangoes, with the skin and the pits removed
3/4 cup coconut milk
1/2 cup raspberry juice concentrate
1 Tablespoon agave nectar (or honey)

1. Blend all ingredients together in a food processor until creamy and smooth.
2. Pour into frozen treat molds, and place in freezer for at least a couple of hours, preferably overnight.
3. Remove from molds and ENJOY!
NOTE- I poured a bit of the concentrate into the top of the molds to make the pops very pretty.

Mango Types:

Haden
These are medium, rounder mangos with an oval-round shape. Haden mangos have skin that is yellow in color accompanied by a red-orange blush when ripe. They have a juicy and yellow pulp that is sweet in flavor and have moderate fiber.

Availability: March through June from Mexico

Tommy Atkins
Large, oblong shaped fruit with green skin that has some hues of red. Tommy Atkins are characterized by firm, juicy flesh with a smaller pit and moderate fiber. They emit a strong and pleasant scent.

Availability: February through July from Mexico

Kent

A large fruit, primarily green colored on the outside, with an occasional red blush. Kents have smooth flesh with minimal to mild fiber and are very juicy with a sweet, rich flavor.

Availability: June through August from Mexico

Keitt

This large, oval-shaped fruit has green skin with a hint of a rosy-orange blush. Its flesh is smooth, sweet and juicy with mild fiber. Keitts have a flavorful aroma and also have a smaller pit than other green mango counterparts.

Available July through September from Mexico

Recycling is Good, Valentines Treats Revisited

As most of you know I usually try to talk about recipes with some nutritional value. I recently have been talking about healthy school lunches. Well, Valentines Day is upon us and I look the other way for one afternoon. I originally posted this during summer as an activity to keep Kidlet busy, but I have been swamped and thought I'd recycle it for Valentines Day. So remember it is recycled but still fun and easy and not terribly horrible for you, if you eat just one!

Last week I was out shopping and needed a bag of marshmallows. (yes we do make our own marshmallows but not all the time) I immediately grabbed a bag because of the great shape of the puffs inside. The marshmallows were longer and thinner than the ordinary ones from the store. I was pretty excited and was probably muttering to myself about how cool they were. Of course I brought them home with me, I prominently displayed them in a jar to admire them and show off their great lines. The next day Kidlet had a play date and they were looking like they needed something to do so, we came up with these pretty gems.

Here is what we did:

Each child got a paper plate and a few marshmallows. We stuck a lollipop stick in each marshmallow, then gently melted some chocolate (chocolate is delicate and will burn in the microwave if not watched carefully)
We dipped each marshmallow stick in the melted chocolate halfway, and then dragged a fork down the sides to create the grooves.

Place them in the freezer for 5 minutes only to set the chocolate. We slipped our sticks into the ends of frozen waffle boxes. (The gap on the sides where the flaps are glued together.) they stood up just right.
Optional:

Sprinkle with sour candy powder, this was an attempt to use up something we had laying around the house.

A more healthy choice would be crushed nuts, pistachios, almonds or peanuts.

We Love Puddin'

A few months back Heidi from 101Cookbooks interviewed me for her Taste Maker Series 

and one of the favorite cookbooks I chose was, Happy In the Kitchen by Michel Richard.

He just reminds me of a Happy Kid!  Cooking for me is about sharing and experimenting and I think Mr. Richard probably feels the same.  His book is beautiful and uses ingredients that are not out of the ordinary and easy techniques like using the microwave.  

I usually don't post other people's recipes but this one is a favorite of mine and I just wanted to share.

Sometimes in the midst of a eating, discussing and writing about healthy recipes I just feel like making a treat.  We love puddin' but boxed pudding tastes so fake to me, this recipe is just as fast and easy as opening a box of instant pudding.  It is rich so you only need to eat a small amount in fact I think it can make eight small servings.  The flavor is very homemade tasting the honey gives it a nice flavor too.  If your kids are used to the boxed kind this may take some getting used to but it may turn in to a family favorite!

Happy Kid Pudding

Toddler Café tip: Use a serrated knife to chop chocolate, start on a corner and "shave" downward. Always start on a corner it makes chopping the chocolate easy and gives you the smallest pieces.

I like to use 6 oz of chocolate in this recipe (nothing personal Michel)

2 cups whole milk
4 large egg yolks
2 tbs cornstarch
1/2 cup honey
4 oz milk chocolate, cut into 1/4 inch pieces

Combine the milk, yolks, cornstarch, and honey in a large microwave-safe bowl. Whisk until the cornstarch and honey have dissolved. Stir in the chocolate. Put the bowl in the microwave and microwave on high for 2 minutes. Remove and whisk well, then return and microwave another 2 minutes. Remove and whisk again. The chocolate should be melted. Return to the microwave and cook another 2 minutes. Whisk again. If the pudding has not come to a boil, or isn’t thick enough, return for 1 more minute. 

To test lift the whisk and let the pudding fall in to the bowl; the pudding should hold it's shape as it falls. 

The pudding will still firm up somewhat in the fridge, but make sure that it is thick enough now. Let the pudding cool at room temperature for 15 minutes, stirring from time to time. Press the plastic wrap onto the surface of the pudding to prevent skin from forming. and then cover the top with plastic wrap and chill in the fridge until cold. Can be refrigerated for 3 days.

Makes 3 cups. Serves 4.

Chase the Gray Days Away with a Spring Birthday

With Winter approaching why not throw a little spring themed princess or princely birthday party, or heck just throw a party for the fun of it!
Keep the grey away with lots of ideas on how to create an easy bright and colorful party. Spur your creativity for healthy colorful foods and fun party ideas. You can get just about everything you need at a large craft store.

Princess and Princely Capes:
Purchase inexpensive fleece fabric or go to Ikea and get cheap fleece blankets there.
Cut wide rectangles about 3 feet long and make a 6 inch slit about 10 inches below the top. (See photo of prince)
The slit will slide over the head of the prince or princess. Remember get two colors if there will be boys attending.
Use the scraps to make “cuffs” by cutting a doughnut shape to slip over tiny wrists. Add fringe by cutting around the “doughnut with scissors.”





Cake:
If you are feeling adventurous you can make a princess cake from a mold. You can get used molds on Ebay for less than a brand new one. You can also go on line to find out how to make a doll cake in a mixing bowl, just search “making a doll cake in a mixing bowl.” If you purchase the mold you can reuse it as a volcano for another child’s party. The doll for the cake comes with a spike in place of legs to be put directly into the "skirt" of cake; they can be purchased at most craft stores.




Snacks:
Dipped Strawberries:
Buy melting chocolate, little disks made especially for candy making. Get any color and follow directions on the bag for melting. Remember make sure your berries are dry, adding water to melted chocolate will turn into a hard lump. Drizzle berries with a contrasting chocolate color.

Lunch:

Use a sandwich press or shape cutters to remove crusts and cut in to simple shapes.
Fill them with cheese and a thinly sliced apple slice or your child’s favorite filling.
A springy salad and bread for the grown ups makes them feel welcome too.



Decorations:
Use molding chocolates (the same ones you use for the dipped strawberries) and a flower mold to make these cute flower arrangements. Buy a few pots of cat grass from the pet store and “plant” enough flowers (or bugs) for each child.


Favors:
I like to invite a small group that way we can give out nicer favors. Fore this party we had one my little pony bought on sale, one cool marshmallow twist, a necklace and bracelet in a cute pink purse. For the little prince we had a brown more cowboy-looking horse in a more boyish bag.

Craft
Make sure you have a craft to occupy the time.
We made foamy crowns and wands with foamy-s that have sticky backing. Each child gets to be proud of the craft they made!

Don't Waste Summer

You were in the store and the watermelon looked tasty and it was on sale. You wrestled it in to the car taking care not to let it roll around the trunk.
You cut it into triangles and the juice ran down the kid’s faces, it was delicious but now you have half an aging melon taking up most of your refrigerator. What to do now? I know tossing it seems like a waste so don't make it into a sweet, refreshing snow-cone-ish dessert. You don't need a fancy ice cream maker, just a fork and container and a bit of time.

Make this to taste, depending on the sweetness of your watermelon, it does not have to be overly sweet, really it should just taste like fresh fruit.

I really like to use simple syrup, sugar and water melted together but you can make this with regular sugar, substitute in 1/2 cup granulated for the simple sugar. If you have an oversized fork use it to rake the mixture. But don't leave the fork in the freezer and then lick it when it is frozen, my mistake...ouch.

Watermelon Granita

4 cups seedless watermelon chunks
1 C. simple syrup (recipe below)
Juice of 1 lemon

Combine all ingredients in a food processor. Puree until smooth. Pour into a 9 x 13 inch plastic or glass container and freeze for 1 hour. Rake mixture with fork and freeze for another hour. Check it a few times to make sure it is not turning in to a solid block. Rake and freeze for one more hour. Rake and serve in cups. It should stay granular indefinitely.


Simple Syrup

1 C. sugar
1 C. water

Bring the water to a boil.
Dissolve the sugar into the boiling water.
Once the sugar is dissolved completely, remove the pan from the heat.
Allow to cool completely.

Red White and Pink on the 4th

Instead of the typical 4th of July strawberry, blueberry and whipped cream dessert we decided to make our famous marshmallows. We usually only make them at Christmas time who says there are rules about white-ish desserts, it's not like I was wearing white after Labor Day or anything.

We got this beautiful hand marbled paper effect by using a skewer and drops of food coloring. We put the mixture in a pan and dropped tiny drops of our food coloring right on top, a little goes a long way.

Then we used a skewer and dragged it all over the pan. I thought it was really pretty but unfortunately my smarty pants daughter let me know that they looked more PINK, white and blue! Whatever color they turned out they were delicious. Here is the recipe:

Marshmallows
You can make them white or add coloring. Add color either when mixing or use a skewer to drag color through them after you have put them in the pan but before chilling. Getting them out of the pan can be tricky, be patient and pull slowley if they give you trouble. Use clear vanilla to get bright white marshmallows, you can get it at a baking supply store.

Confectioners’ sugar or more for dusting
2 Tbs plus 2 1/2 teaspoons or 3 1/2 envelopes unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup warm water about 115°F
1/4 tsp salt
2 egg whites (pasturized are ok to use)
1 tsp vanilla
Food coloring of choice.

1. Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal
baking pan (non stick works great) and dust bottom and sides with some confectioners' sugar.

2. In bowl of a standing electric mixer or in a large bowl sprinkle
gelatin over cold water and let stand to soften.

3. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot
water, and salt over low heat, stirring with a wooden spoon, until
sugar is dissolved. Increase heat to medium and boil mixture,
without stirring, until a candy or digital thermometer registers
240°F about 12 minutes. Remove pan from heat and pour sugar mixture
over gelatin mixture, stirring until gelatin is dissolved.

4. With standing or a hand-held electric mixer beat mixture on high
speed until white, thick, and nearly tripled in volume, about 6
minutes if using standing mixer or about 10 minutes if using hand-held
mixer. (if making one color batch add color here)

5. In a large bowl with cleaned beaters beat whites (or
reconstituted powdered whites) until they just hold stiff peaks. Beat
whites and vanilla into sugar mixture by hand until just combined. Pour
mixture into baking pan (add color here for swirl effect) and sift 1/4 cup confectioners sugar evenly
over top. Chill marshmallow, uncovered, until firm, at least 3 hours,
and up to 1 day.

6. Run a thin knife around edges of pan and invert pan onto a large
cutting board. Lifting up 1 corner of inverted pan, with fingers
loosen marshmallow and let drop onto cutting board. With a large knife
trim edges of marshmallow and cut into small squares.
Shake confectioners sugar over the sticky edges, serve.
Keep them chilled overnight to retain freshness.

Bouncing Boba Bubble Drink!

I have the travel bug, but I think the only place I will be going to this summer is to the market.

That doesn't mean we have to make the same old thing, it is summer let's taste the world.

My daughter has been begging us to take her to China, she wants to meet a Chinese Princess. She is 5 and very much ready to see the world.

I figured the next best thing was to go to the Asian Market and pick up some fresh Shanghai noodles

and some rainbow Boba.  First stop China!

Boba or tapioca pearls are used to make bubble tea a refreshing tapioca drink with origins in China but has spread through Asia and is gaining popularity everywhere. Boba come in black and other colors, they all taste the same.  The Boba sit in the bottom of the drink, you must suck the balls up through a large straw.  I would not recommend serving this to anyone under 4 as the balls are large and could potentially get stuck in a tiny throat. You could more common regular tapioca that would be safe for little ones.  Bubble tea can be made with milk, milk substitute or fruit based mix.  I wanted to make it easy to make at home and use ingredients I had on hand.  The Boba themselves are tasteless so the usual way to make them is boil them until they are soft, drain and mix with simple syrup or honey, I used agave nectar. 

We had some peach Jello mix in the cupboard so we mixed a bit in with milk, sweetened condensed milk and water. Then we mixed in the Boba and slurped them through a straw.

You could add the sweetened

Boba to lemonade, mango nectar, plain milk,soy milk,  shakes, or tapioca pudding.

Kids love color and I can imagine that big rainbow balls in a bowl of tapioca pudding would be really pretty. 

Boba or Tapioca pearls are a fun and silly treat.

As for the noodles, we prepared them according to package directions and then stir fried them with some mushrooms and kale and a splash of soy sauce.  Eating the noodles and Boba was fun and made dinner go smoothly.