Jun 14th, 2010 // Desserts, Easy Cheats, Recipes
Let’s face it, this is just a dressed up pudding pie but it looks damn good on the table. Truth be told, I was reluctant to post it because I actually wound up overcooking the crust by mistake, but then my friend Dana ate it and said it was “her kind of dessert” crunchy crust and all… so here I am posting it. This is incredibly easy to make, but it does take some planning to set up right.
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- Adding brown sugar.
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- Blending ingredients.
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- Patting down the crust.
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- Making pudding.
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- Banana Chocolate Pudding Torte.
The springform pan makes all the difference in taking this from average to sophisticated. I’ll spare you the sob story about why it was overcooked and just tell you how to make it the right way. Neither my kid nor Dana’s could resist sticking their fingers in this torte as soon as it was set out on the table. Pudding just begs to be eaten. Note: if you don’t have a springform pan you can certainly make this (exactly as described) in a pie dish. Now for the recipe… Read more after the jump…
Jun 13th, 2010 // Breakfast, Recipes
Even though we used veggie sausage, this breakfast frittata is so deliciously decadent that my kid was literally licking his fingers after digging in. It’s so easy to assemble and is a great way to make eggs when you’ve got company coming over.
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- Arranging veggie sausage.
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- Sprinkling cheese.
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- Adding the egg.
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- Finger licking good.
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- A slice is nice.
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- Breakfast Sausage Frittata.
We made this veggie friendly (veggie sausage patties) and also only used 3 whole eggs and 3 whites. We could have made it even healthier by cutting down on the amount of cheese. It still would have tasted great. I always experiment with this kind of breakfast by using regular sausage patties and/or whole eggs, changing up the amount and kind of cheese, etc. A frittata is very difficult to mess up. Now for the recipe… Read more after the jump…
Jun 12th, 2010 // Breakfast, Recipes, Snacks
You didn’t think we could go a whole week without making muffins, did you? This morning my little muffin man begged for corn muffins. Since we’ve already made them a million times, we decided to mix things up and add blueberries. My kid and I were both pleased with the results.
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- Trying out the new mini whisk.
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- Adding the buttermilk.
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- Stirring it up.
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- Folding in blueberries.
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- A little nibble.
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- Blueberry Corn Muffins!
Since the main muffin man in our house is a little person, we almost always use our mini muffin pans. You can, however, make “normal” sized muffins using this recipe. Regular sized muffin tins will take more like 15 to 20 minutes to bake. In either case, since we’re working with whole wheat flour and no butter, it’s very important to watch the muffins carefully and be sure not to over bake them. Oh, and here’s a neat little trick: storing these corn muffins in a sealed Ziploc bag will have them revived and moist by morning! Now for the recipe… Read more after the jump…
Jun 11th, 2010 // Kid-tastic, Picky Busters, Recipes, Snacks
My friend, Jaime, who runs the super popular, awesome blog Prudent Baby gave me the idea to make pretzels with my kid. I can’t believe I hadn’t thought of this. (When I lived in NY, I was known for harassing the street vendors to make sure my weekly soft pretzel was hot!) In searching for the perfect pretzel recipe, I wanted a nice crunchy outside and a soft chewy inside. I found this Alton Brown version which included the extra step of boiling the pretzels before baking them. I thought this might do the trick, and it did!
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- Doubling down with the dough.
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- Making snakes.
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- What a beautiful dough necklace.
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- Shaping the pretzels.
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- Painting on the egg wash.
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- Soft Pretzels are served!
The great thing about this dough is that it’s not sticky so my kid and I had a lot of fun with it without the fear of it sticking to the table. We started by making really long snakes and then created all different shapes. My kid even made a pretzel necklace! Besides the fun of making the shapes, painting the egg wash and sprinkling the salt were also highlights. Now for the recipe… Read more after the jump…
Jun 10th, 2010 // Dinner, Healthy, Picky Busters, Recipes, Veggie Friendly
A few days ago my friend, Susan, asked me if my vegetarian husband likes potato tacos. Yes! I answered, and then immediately began craving them. Since tacos are so easy to make and even more fun to eat my kid and I whipped up a batch tonight! I enjoy setting up a little taco bar on the counter and letting everyone build their own. My kid likes a deconstructed taco — he eats all the parts separately. Fine by me.
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- Mastering the avocado slicer.
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- Avocado smushing.
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- Potato corn filling.
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- Taco shell taster.
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- Potato & Corn Tacos!
I keep a jar of Penzey’s Taco spices in the cabinet instead of buying those seasoning packets at the market. I find they taste better and it helps to always have them on hand. (Costs less to do it this way too.) If you don’t have a Penzey’s near you, the seasoning packet will do just fine. It gives the potatoes and corn such a nice flavor that you hardly notice there is no meat. Now for the recipe… Read more after the jump…
