Toffee Squares aka 30 Minutes to Heaven

My friend Marina is an INCREDIBLE baker! We met over 10 years ago (HOLY COW!), when we both worked at Scholastic. Back then, she would amaze me with all of the yummy treats she would whip up for family and friends and to this day, she still rocks my world with her sinful sweets. She recently shared this recipe with the world via Facebook and boy am I glad she did. It's the perfect treat for those who are intimidated by baking because it doesn't even require an oven!

Feel like you should still try to make something festive? Lack time/enthusiasm? Both? Do try these then: Sweet, caramelly, crispy, salty, chocolatey. Four ingredients. Fifteen minutes to prep. NO OVEN necessary! The New York Times, to my surprise/amusement, published a version of this recipe last week as well, though theirs is needlessly complicated. But you know I would not do that to you all.

Toffee Squares aka 30 Minutes to Heaven by: Marina Padakis

Yields: 2 lbs of treats

Ingredients:

1 sleeve (48 crackers total), saltines (Krispy Brand is preffered)

2 sticks butter

1 cup sugar

1 (12-oz) bag chocolate chips (preferably, Ghirardelli 60% bittersweet)

*optional: 2 cups chopped nuts (I used toasted hazelnuts), crushed candy canes work too and add a festive touch

Preparation:

1) Melt butter in saucepan over medium heat. Add sugar and whisk in. Let it bubble away without stirring.

2) Arrange saltines side by side in a grid on your cookie sheet. Broken ones can be used too. You do not need to grease/foil the pan.

3) Let butter mixture cook till it turns a caramel color--no longer yellow, but not mahogany--like a Heath bar inside. If it is all separated/curdled looking that is perfectly OK.

4) Remove from heat. Let the bubbles subside, then whisk the mixture till it comes together into a nice shiny brown goo.

5) Pour in a back-and-forth motion over the saltines. Use spatula to spread evenly over the crackers--and take care, that sh*t is hot! Do not worry if it's a mess, the chocolate covers any mistakes etc.

6) Sprinkle the chocolate chips over the whole thing. They will melt in 2-3 mins, then use the spatula to spread evenly. If you want nuts etc…on top, sprinkle on now.

7) Stick in the freezer for 15 minutes till chocolate is set (or longer in the fridge if you are not in a hurry). The whole thing should pop off the pan in one piece. Use a big knife to cut into squarish pieces; they will shatter/crumble in places, but that is part of their charm. You also get to nibble all the yummy little bits as you go.

TIPS:

-Put them in little cellophane bags tied with twine. Perfect for a last minute holiday edible gift!

Note: The caramel in this recipe is SUPER HOT! Use caution when having children help you in the kitchen for this recipe. Have them stand back while you are working with the hot liquidy caramel. There's plenty for them to do that isn't dangerous such as: arranging the saltines on the cookie sheet and breaking up the cooled toffee into pieces.

Apple Cider Granita

Every September we go apple and pumpkin picking in Bucks County, PA. It’s become a family tradition that I look forward to every year. I plan our trip 3 months in advance, that's how much I love it.

This year was even more fun because my son is two, which is definitely the age of exploration. He had a blast last year, but there is something about the way he sees things as a two year old that is very special and exciting. He can communicate verbally in a bigger way this year, and he can also run, jump and explore like a big boy now. It's really a site to behold.

Each year we look forward to enjoying a special frozen treat at the apple orchards-Cider Ice! It’s a super-delicious frosty treat made of frozen Cider. Genius! It may seem strange to sell a frozen treat during the fall, but it was 80 degrees when we went picking this year so, Cider Ice was a perfectly refreshing snack. After we ran around the orchards and picked ‘till our hearts content, my son, sat quietly, on a pumpkin and gleefully slurped down this delicious delight.

My son is a fan of all things frozen, so I knew I had to try and recreate a similar snack at home. I wanted to keep this recipe pure and healthy, using only cider and since I don't own a slushy machine or a Snoopy Snow Cone machine, the first thing that came to mind is Granita (I AM Italian after all!). It's barely a recipe, it's that simple to make. Only 1 ingredient! It's perfect for kids but elegant enough to entertain with (think-refreshingly light Thanksgiving dessert), topped with some fresh cinnamon whipped cream and served in a pretty glass.

This recipe is the perfect use for any cider you might have lying around the house. I give it to my son as an afternoon snack or as a dessert in lieu of ice cream.

Apple Cider Granita
Serves 4-6

Ingredient: (yes. just one!)

3-4 cups apple cider

Preparation:

1.Pour cider into a 9-inch glass deep-dish pie plate or any other freezer friendly, shallow container.

2. Place dish into freezer for 2 hours. Remove plate from the freezer and scrape the frozen cider with a fork (see images above). The idea is to shave the ice away with your fork, creating a snowy texture. Place the plate back into the freezer and continue to freeze for another hour. Repeat the scraping process until all of the frozen cider is scraped away, about 4 hours total. Scoop out the frozen cider and place into serving cups. Serve au naturale or topped with some cinnamon spiked fresh whipped cream.

Savory Ricotta and Spinach Pancakes

Every self respecting Italian girl has some ricotta in her fridge. It's a staple that most of us have grown up on. It's creamy and easy to eat and something most of our Nonna's gave us even before we had teeth. So what exactly is ricotta anyway?

Ricotta isn't exactly a cheese. It's actually the delicious by-product (made from the whey) of the cheese-making process. The word "Ricotta" in Italian means "re-cooked" or "cooked again". In Italy, it's traditionally made from sheep, cow, goat or water buffalo cheeses which gives it a nuttier, only mildly sweet taste. Here in America, most of our commercially prepared ricotta is the by-product of cows milk cheese such as mozzarella and provalone. It's usually milder and more sweet than it's Italian counterpart, making it perfect to add creaminess and a unique texture to dishes without overpowering their other flavors.

If you didn't grow up on ricotta like I did, you might think it's only useful in pasta dishes. That couldn't be further from the truth. True, it's delicious in Manicotti, Ravioli, Stuffed Shells and Lasagna but, it's also an ingredient that can be used in a host of other delicious dishes from savory to sweet. Pancakes, cheesecakes, smoothies, cookies, gnocchi, frittatas, ice-cream and casseroles are just a few ways to utilize it's creamy deliciousness.

These pancakes came together on a whim. Tonight, as usual, I was scrambling to find a side-dish to go with our dinner. I looked in my fridge and saw some spinach and my trusty ricotta and thus, these babies were born. My son loves all things pancake, so I knew these would be a hit. They took less than 10 minutes to make and are the perfect accompaniment to any protein or delicious on their own alongside a salad for a quick vegetarian meal. They even taste great at room temperature, so I am definitely adding these to my sons lunchbox repertoire.

Give them a try and let me know what you think!

Savory Ricotta and Spinach Pancakes

Makes 6 mini pancakes

1/2 cup ricotta

1 egg, lightly beaten

1/4 cup all-purpose flour

1 cup baby spinach leaves, finely chopped

1/4 cup Parmigiano Reggiano cheese

1/2 teaspoon black pepper

1-2 tablespoons olive oil

1. In a medium sized bowl, combine ricotta, egg, flour, spinach, Parmigiano cheese and black pepper. Mix well.

2. Preheat olive oil in a large non-stick skillet over medium heat. Spoon one heaping tablespoon of mixture for each pancake into skillet and cook for 2-3 minutes or until golden brown on each side. Enjoy!

TIPS:

Flavor these up anyway you like. Red pepper flakes, lemon zest, dill and garlic are just a few delicious additions that would work perfectly in these pancakes.

Not Just Chocolate Chip Cookies + Tips to help you get your holiday baking started early!

The other day I got an email from my Aunt telling me about these amazing cookies someone made her. When you like to cook and bake, you tend to get a lot of people sending you recipes to try out. Normally, I would just add the recipe to my ever-growing stack of "recipes to try when I have free time" list (HA!), but when she told me that these cookies contained pretzels AND potato chips, I was sold. I love dessert and I don't need an excuse to try out a new cookie recipe but this sweet and salty combo definitely peaked my interest. I'm six months pregnant and my kicks definitely come from sweets these days. Since I can't have the Margarita I've been craving, this cookie would have to do. The recipe was really good as written. However, I was craving a slightly different texture, something chewy to contrast with the crispness of the mix-ins. Never being one to leave well enough alone, I decided to try and make them my own. I am super happy with how these came out and I hope you are too.

This recipe is the prefect excuse to use up all of the broken chips and pretzels that inevitably invade the bottoms of the bags after your kids decide to "help" you unpack the groceries. These babies may not be the healthiest cookie in the world, but I like my desserts decadent and a little (ok, A LOT) naughty. You have my permission to go hog-wild. And if you feel that guilty, go ahead and sprinkle in some wheat germ, I wont tell! : )

P.S. My friend OneHungryMama posted something similar to these last week (great minds!). We all must have party snacks on the brain! She kicked them up a notch by adding peanuts. Brilliant!

Not Just Chocolate Chip Cookies

Makes 12-15 large cookies

3/4 cup granulated sugar

1/2 cup unsalted butter, room temperature

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 cup semi-sweet chocolate chips

3/4 cup crushed, pretzels

1/2 cup crushed, salted potato chips

1. Preheat oven to 350 degrees. Line 2 baking sheets with Silpat or parchment paper.

2. In the bowl of an electric mixer beat butter and sugar until creamy. Beat in egg and vanilla extract until incorporated. In a separate bowl, combine flour and baking soda. Add dry ingredients to the wet ingredients and beat on slow just until flour is incorporated. Turn the mixer off and remove the bowl. Stir in chocolate chips, pretzels and potato chips by hand.

3. Drop heaping tablespoons of dough onto prepared cookie sheet, spacing them 2 inches apart. Bake for 12-15 minutes or until the edges begin to turn golden brown. Place on a rack to cool. Enjoy!

To Freeze Drop Cookie Dough:

I love making batches of cookie dough and freezing them. I feel like a great mom/host when I can bake off a fresh batch of warm cookies at a moments notice. The method is super simple and a great one to know, especially during the holiday gift-giving/cooking/baking frenzy we all put ourselves through. I plan on starting my holiday baking early this year and this is how I'll get it done.

Method:

Make your favorite drop cookie recipe. Clear enough space in your freezer to fit your baking sheet. Divide dough into balls and arrange on a cookie sheet lined with parchment or wax paper. Place the cookie sheet in the freezer. When the dough balls are frozen, place them in a Ziplock freezer bag or small air-tight container, label and date them. Dough will last 3 months in your freezer.

To Bake Frozen balls:

You can defrost your cookie dough balls on a parchment or Silpat lined baking sheet in the refrigerator, this will take at least an hour.

OR

If you are impatient like me, you can bake them off frozen. Place frozen dough balls directly on a parchment or Silpat lined baking sheet and bake according to your recipes specifications. Usually your time will be a little longer than what your original recipe calls for. Keep checking the cookies for doneness.

Quick, Easy & Crispy French Toast

This French toast is crispy, but not because of the usual addition of cornflakes of nuts. Believe it or not, these little babies are sprinkled with Wheat Germ, of ALL THINGS! I know, I know. You think I've gone made right? I haven't and I promise, you will love this little trick. 

Many of you may not have grown up on the stuff like I did. So, What the heck is Wheat Germ anyway? 

Wheat Germ contains many essential nutrients and is a good source of B vitamins, such as folate, niacin, thiamin and vitamin B6, among other things. Wheat Germ is also a good source of omega-3 fatty acids. 

Pancakes and French toast are the breakfasts my son requests the most. And I don't mind indulging him when I know I've made the healthiest version possible. When I make items like these, I always try to pack them full of nutrition. I cut the fat by using skim milk and sometimes use a mixture of whole eggs and egg whites. I always use wheat flour or wheat bread and love to mix-in fruit and Wheat Germ to boost the nutrition factor. Foods like this can be a godsend when you have a picky toddler who only likes meals on-the-go because, they can be eaten at room temperature and you can pop them into a Ziplock baggie and be on your merry way. 

Crispy whole-wheat French Toast

Serves 2- 4

2 eggs, beaten

¼ cup skim milk

1 teaspoon cinnamon

½ teaspoon vanilla extract

pinch of salt

4 slices whole wheat bread

¼ cup wheat germ

2 tablespoons butter

1.In a mixing bowl, whisk together eggs, milk, vanilla, salt and. Dip each slice of bread into the egg mixture and allow each to soak for 10 seconds on each side. Place dipped bread onto a platter or cutting board. Sprinkle each slice with wheat germ on both sides.

2. Heat butter in a large skillet over medium-low heat. Place 2 slices of bread into the pan at a time and cook until golden brown, about 2 minutes per side. Serve immediately topped with fresh berries, extra butter and real maple syrup or keep toast warm in the oven using the TIP, below.

TIPS:

Keep French toast warm in a 250 degree oven by placing it on a rack set into a cookie sheet.

Save leftovers (if there are any) for sandwiches later. French toast bread is great for a grilled ham and cheese later!

Some of my favorite uses for Wheat Germ:

• Sprinkled into hot or cold breakfast cereal.
• Baked into muffins or breads
• Stirred into waffle or pancake batter
• Stirred into yogurt or a smoothie
• Added to your favorite granola bar recipe
• 
  

Time Saver Tips aka Save your sanity! 

Make-ahead and freeze:

I have to be out the door by 7:30AM to make it to work every day which doesn't leave me  a whole lot of lingering time. Still, I know that having my sons favorite breakfast foods on-hand is the best way to ensure he eats a good breakfast no matter how pressed for time I am. Freezing is the key to my success. Every Sunday, I make a batch double batch of either Pancakes or French Toast and freeze them, using the method below. 

1. Make a double batch of your favorite pancakes, french toast or waffles. 

2. Allow them to cool on a wire rack. 

3. Wrap each pancake individually in wax paper, parchment paper or heavy duty aluminum foil and place inside a freezer bag. 

To Re-heat:

Unwrap and place in microwave for 20 seconds. You could also reheat in the oven but that's just crazy talk to a mama whose in a rush to get out the door.

*Note: After opening, store Wheat Germ in an airtight container in the refrigerator. It can also be frozen for an even longer shelf life. 

Baked Tofu!

I know, I know, I've been MIA for a while. I apologize for my absence but as many of you well know, life can be insane! I have been writing a ton of recipes for Kaboose.com and AmazingMoms.com which has kept me VERY busy. If you are ever missing me or my recipes, please check out those sites (see list way down below for a list of some of my recent faves!). some of my recent . All of that on top of my regular job and trying to make sure I have time for my family, I had to give myself a break from blogging. Please know that while I may not get to post here as often as I'd like, sharing recipes with you is a true joy and you are never far from my thoughts. Like many of you, I am still struggling to find balance in my life. I am doing my best to find a way to manage it all. In the meantime, if you have any life balancing tips, please share because this past month kicked my butt.

About the Recipe:

I have to admit, I was never a HUGE fan of tofu, even when I was a vegetarian. That is, until I learned how to bake tofu. Baking tofu changes the texture completely and gives it some bite. It's cost effective and simple to make and makes a great addition to stir fry's and is delicious in a sandwich. You can go wild with different marinades. Tofu itself is mild in flavor and therefore takes on the flavor of anything you marinate it in. I like to cut the baked tofu into tiny squares and give it to my 22 month old as a snack. He loves them and I bet you will too. If you think you don't like tofu, just give this easy recipe a try.

Soy and Citrus Baked Tofu

Serves 2-4 (depending on use)

1 package extra-firm organic tofu, cut into 1/2-inch slices (extra-firm is key here)

1/2 cup organic low sodium soy sauce

Juice of 1 large orange

2 teaspoons sesame seeds

1. Preheat oven to 350 degrees. Line a baking sheet with foil and spray foil with cooking spray. 

2. Drain tofu using method below. In a large bowl, combine soy sauce, orange juice and sesame seeds. Place tofu into marinade and allow to sit for 5-10 minutes. Lay tofu side by side on prepared baking sheet and bake for 15 minutes. Serve as is or in one of the dishes suggested below. 

To Drain the tofu:

(Paper towel obviously, not pictured.)

1. Place a cooling rack inside a baking sheet. If you don't have a cooling rack, simply use 2 cutting boards lined with paper towel. Cut tofu into 1/2-inch slices. Place slices onto rack and cover with 2 pieces of paper towel. Place a heavy cutting board over the tofu. If your cutting board isnt heavy enough, weight it down with heavy canned goods. Allow tofu to drain for 10 minutes. Tofu is now ready to marinate or bake. 

Note on Organic Tofu:

In our house, we try to use organic ingredients whenever we can. However, I don't usually specify "organic" in my recipes, because I know it's not always financially/physically possible for everyone to get their hands on them. Soy/Tofu products are one of those items I never compromise on.  I buy them in organic form, or not at all. I won't get too much into it, but soy crops in this country are treated with some scary chemicals. If you want to read some info on the subject, please go here and here We don't consume many soy products in our house but when we do, it is always organic. Organic soy is affordable and well worth the small additional fee.

What to do with Baked Tofu:

-Chop and add into a salad for a quick and inexpensive protein punch!

-Cut rectangles in half and stir fry in some vegetable oil, garlic, broccoli and sugar snap peas.

-Skip the soy marinade and simply sprinkle tofu with salt and pepper and bake the tofu au naturale. Place tofu slices on a crusty roll, topped with thinly sliced avocado, a slice of cheddar cheese and a drizzle of olive oil. 

My recent Kaboose and AmazingMom recipes:

Delicious Father's Day Recipes:

Watermelon lime-popsicles

English Muffin Pepperoni Pizzas

Father's Day-Orange Creamsicle Pancakes

Amazing Cakes:

Chocolate Chip Icebox Cake

Oreo Ice Cream Cake

Banana Oatmeal Squares + Tips on Feeding without Frenzy!

Being a full-time working mama, I have a lot of guilt. You too, right? Most of my guilt involves time, or the lack there of, especially when it comes to cooking. I made a pact a long time ago. I decided that no matter how strapped for time I was, my family's nutrition would never suffer. It's a tall order but not impossible. In order to keep my pact, I had to approach things differently and organize myself (im a mess!).

Mornings are a flurry of frenzy; dogs to be walked, shoes to be found and messes to clean up! I don't have the time to make fresh batches of pancakes on a Monday morning. What I do have, is time to make a double batch on Sunday and freeze them for the week ahead. It takes little or no extra effort or time to double a batch, but it saves me so much time during the week. This strategy has helped my guilt a lot (ok, a little) but it definitely helped me get morning meals on the table without too much scrambling. I don't have to resort to feeding my son cold cereal every morning if I prepare a little on the weekend. Microwaving a frozen pancake or cutting a piece of oatmeal square from the pan takes less time and is easier and more nutritious than anything I can get out of a box.

These squares make for a delicious on-the-go breakfast or snack for preschool. They keep on the counter for a day or two or up to a week, covered, in the refrigerator. Make 'em your own by adding chopped nuts, dried fruits or even chocolate chips.

What are some of your tips for getting meals on the table faster? Please share! Together, we can make feeding without frenzy a reality!

Banana Oatmeal Squares

Makes 6-8 squares

1 1/2 cup oatmeal (instant or rolled oats)
1/2 cup whole wheat flour

1/2 teaspoon baking soda

1/2 tespoon, salt
1 teaspoon cinnamon
1 large ripe banana, mashed

2 tbsps butter, melted
1 egg, beaten
1 cup milk

1)- Preheat oven to 350 degrees. Grease an 8x8-inch pan with butter or cooing spray, set aside.

2)-Dump all of the ingredients into a large bowl. Stir with a wooden spoon until well combined. Pour mixture into prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes and cut into squares. Cover leftovers with foil and store in the refrigerator.

Tips on Feeding without Frenzy aka "How I get it done!"

1)- Make double batches of pancakes on the weekend and freeze. Want tips on freezing pancakes and a yummy Pumpkin Pancake recipe? Click here

2)- Cook large batches of brown rice, quinoa, couscous to use as quick sides or to mix with sauteed veggies for a quick lunch or dinner.

3)-Hard boil a few eggs to keep in the fridge for up to one week. Use in egg salad or as a quick breakfast, lunch or snack between meals.

4)- Make a weeks worth of salads on Sunday night (lunch for hubby and I). Wash, dry and chop lettuce and veggies and place into a weeks worth of tupperware containers. Grill a few chicken breasts on sunday and store in separate tupperware. Each morning, all I have to do is slice chicken, place over pre-prepared salads, drizzle with olive oil, vinegar and salt and pepper. Keeping chicken separate until the morning of use is key. This method saves me so much time each AM and ensures that we always have a healthy, inexpensive lunch ready to go!

5)- Pre-roast carrots, sweet potatoes, butternut squash for quick mashes to add to babies lunch box or as a side for dinner. Can be kept in a tupperware container for up to a week.

Broccoli and Cheddar Pancakes

Some days I'm just too tired to think. Today was one of those days. The weather was gorgeous and I spent more time outside than I should of. Before I knew it, it was 6 o'clock and I hadn't even thought about dinner. Dog-tired with an almost empty fridge, what was a mama to do? I desperately wanted to order takeout, but our neighborhood doesn't have many great options. I ran to the fish store and bought some grey sole to broil quickly. I knew I could easily whip up some veggie pancakes with the staples I had left, plus some steamed broccoli from our previous nights dinner. My anxiety lifted and before I knew it, I had a simple and healthy meal on the table in less than 20 minutes.

These pancakes are always a favorite in our house because they are delicious and super simple to make. Served along side a green salad, broccoli and cheddar pancakes make a perfect light dinner. And I gotta say, I even like them at room temp, which makes them perfect for tomorrow's lunch box.


Broccoli and Cheddar Pancakes
Makes 8 pancakes

1/2 cup sour cream or ricotta cheese
2 tablespoons fresh dill, finely chopped
1 cup broccoli, steamed and finely chopped
1/2 cup shredded cheddar
1/3 cup whole wheat flour
1 large clove garlic, minced
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons olive oil


1)- Combine dill and sour cream in a small bowl. Cover with foil or plastic wrap and refrigerate.

2)-In a large bowl combine broccoli, cheddar, flour, garlic, salt and egg. Mix with a wooden spoon until combined. For about 8 pancakes using about 1/3 cup of mixture for each.

3)- Place olive oil in a large skillet over medium heat. Fry pancakes until golden brown, about 3-4 minutes on each side. Serve warm with a dollop of dill sour cream.

TIPS:

-Use zucchini instead of broccoli.
-Swap out the cheddar for your favorite cheese.

Another Great Combo:

-Make it Italian- Swap out the brocolli and cheddar for chopped spinach, sun dried tomatoes and mozzarella.

Cinnamon Banana Breakfast Wontons

My son is a full-on "nana" freak! He once ate 3 in one day. He usually overdoses on them when he's teething. I'm happy to oblige because they are healthy and never seem to give him tummy trouble. He always asks for one at breakfast time and on the rare occasion that I run out, it's nice to have something banana ready at a moments notice. I created these Cinnamon Banana Breakfast Wontons for emergency days when I am banana-less and let me tell you, they have served me well on many occasions. Not only are they perfect for breakfast, they make great last minute desserts and party snacks fried in some oil. Stock your freezer with some of these little babies and you'll never be without a quick breakfast, snack or dessert!

Cinnamon Banana Breakfast Wontons

Makes 34 wontons

2 large ripe bananas

34 wonton wrappers

1 teaspoon cinnamon

1/2 c water (for sealing wrappers)

1)-In a medium bowl, mash the bananas and the cinnamon until its fairly smooth. Place 1/2 teaspoon of the mashed banana in the center of each wonton wrapper. Lightly moisten the sides of the wonton wrapper with water and then fold diagonally in half to form a triangle. Be sure not to over wet the wonton wrapper or it will not stick. Moisten the bottom edges of the triangle and bring both points of the triangle base towards the center to meet. Pinch closed.

2)-Place finished wontons on a parchment lined cookie sheet and freeze until firm. Then transfer to ziplock bags.

To Cook:

Boiling Method (our preferred method for breakfast):

Bring a medium sized pot of water to a boil. Take as many wontons as you need out of your freezer stash. Place wontons into the boiling water and cook for approximately 4-6 minutes or until the wonton floats to the top. Remove with slotted spoon and place in a bowl. top with a pat of butter and serve.

Frying Method (great for dessert or an anytime sweet snack)

Fry these wontons instead of boiling. Add about 2-inches of vegetable oil to a large, deep skillet. Heat the oil over medium heat until it reaches about 350 degrees. If you don't have a thermometer, you can test the temperature of the oil by dropping a small piece of wonton wrapper into the oil. If it sizzles when it hits the oil, you are ready to fry.

Working in batches, fry the wontons until they are golden brown, about 30-40 seconds. Remove the wontons using a slotted spoon and allow to drain on a paper towel lined baking sheet. Sprinkle with some granulated sugar and some extra cinnamon. Allow to cool slightly and serve.

VARIATIONS:

-Add some chopped nuts or chocolate into your mashed bananas before filing the wontons. For an extra treat, try both!

- Fill your wontons with some Nutella spread, deep fry them. Drain on paper towels and sprinkle with powdered sugar.

Maple and Thyme Roasted Carrots

I've said it before and I'll say it again. I'm not so good with the side dishes. I'm trying, it's just not something that comes naturally to me. Maybe its because I'm constantly searching for simplicity in my life and especially in my meals. I like simple main dishes and even simpler sides. You see, I was a vegetarian for 10 years (still only eat minimal chicken and fish) and have huge respect for vegetables in their natural state. Don't get me wrong, I won't turn away a good creamed spinach but I strive to prepare vegetables simply (usually roasted and lightly dressed like in the recipe below), as to highlight their natural yumminess.

As parents, it's easy to get frustrated with the "picky" eater phases (yes, PLURAL) and resort to covering veggies with butter and cheese. You just want them to "EAT THE BROCCOLI ALREADY!". I'm not a huge fan of that method because it's not really the best way to encourage a healthy eater. It's our responsibility to keep presenting our kids with healthy, nutritious options. And if one day they turn up their noses to a veg, so be it! We have to remember that they are human after all. Just because they don't eat their veggies today, doesn't mean it's forever. It's frustrating and stressful and you just want to give up (I've been there!). One of the many great challenges of parenting is learning to move through phases knowing they won't last. Eating is no different. There are all sorts of reasons your lil' one might be on a strike. Maybe their stomach hurts, or their teeth or maybe, just MAYBE they don't feel like having broccoli today!!! "OK Ma?!" My advice is to step back, take a deep breath and try again tomorrow. Never, never give up! The investment you make in your child's nutrition now, will yield immeasurable results later.


Want to know more about Feeding Your Baby Healthfully?

Visit Our365.com for an awesome Q&A with Dr. Greene and my pal Chowmama Stacie.


About the Recipe:
I developed this recipe last minute when I had a chicken roasting in the oven and once again, NO SIDE DISH! I took a quick scan of my fridge and pantry and came up with this combo. Not sure what made me add the apple cider vinegar but boy, am I glad I did. It really made the dish something special. Hope you think so too!




Maple and Thyme Roasted Carrots
Serves 4-6

12 medium sized carrots, stems and peels removed (i your carrots are large, halve them)
3 tablespoons extra virgin olive oil
1/4 cup good quality maple syrup
1 tablespoon apple cider vinegar
1 tablespoon fresh thyme, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper


1)-Preheat oven to 400 degrees.

2)- In a large bowl, whisk together olive oil, maple syrup, vinegar, thyme and salt and pepper. Place carrots in the bowl and toss to coat.

3)- Dump the carrots onto an aluminum foil lined baking sheet and bake for 20-25 minutes or until carrots are tender.

Enjoy!

Banana Bread

Photo: roygbivibgyor

Before I had a child, I always thought I would be OK with being a working mama. Heck, I thought I would be running for the door. Sadly, that was not the case. In fact, my son is 14 months now and that feeling of guilt still hasn’t gone away. I feel guilty every second of every day that I am not home with my babe but believe me, I know that stay at home parents don’t have it any easier.

We all do the best we can and take it day by day because; honestly, being a parent is tough. Life is full and we need to find creative ways to maximize the time we have with our family. Evenings and weekends should be filled with kisses and cuddles but let’s face it, laundry, cleaning, shopping and shuttling all have to fall in there somewhere too! Cooking together with your family is the best way to stay connected while accomplishing a task. No matter how little your “littles” are, they can still benefit from sitting in their bouncy seat or highchair alongside you as you prep a meal. So, go ahead, use the fall weather as an excuse to spend some time indoors baking with the fam. And don’t forget to give a little time to yourself because mamas and dadas really do hold up the world.


This recipe is for my friend Danielle. She’s a stay at home mama of count ‘em, THREE BOYS! One of her sons is a huge fan of the banana bread they buy at their local Florida Farmers market. This banana bread is a quick and easy recipe to make with the family. It's also perfect for all of those upcoming holiday bake sales.

Danielle- Here’s to hoping the kiddos approve.

Banana Bread
Serves 6-8 people


1/2 cup sour cream
1 tsp baking soda
2-3 very ripe, darkly speckled bananas
1/2 cup unsalted butter, melted and cooled
3/4 cup brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt



1) For regular loaf pan, grease and flour bottom only; for nonstick, grease and flour bottom and sides. Preheat oven to 350.

2)- In a large bowl whisk together sour cream and baking soda. Add in mashed bananas, cooled melted butter, brown sugar, eggs and vanilla. Stir until well combined.

3)-In another medium bowl, whisk together flour, cinnamon and salt.

4)- Using rubber spatula or wooden spoon, fold wet ingredients into dry ingredients until just combined. Pour into loaf pan. Bake 55 minutes until toothpick comes out clean. Cool 5 minutes, transfer to wire rack.

Enjoy!

TIP: To keep the bread extra moist, wrap it tightly in aluminum foil as soon as it is fully cool.



FUN KITCHEN RELATED FINDS


-Create a cooking kit like Cookie Mags "babysitter in a box". It's the the perfect way to have even the littlest of the bunch "help" with dinner.











-Vintage Inspired Aprons for the Whole Family (the ones for the kiddos shown below are fab!) by Jessie Steele

-Rachael Ray's Tadpole Young Cooks Cutting set is a great gift for your budding chef. Plus a portion of the proceeds the Tadpole will be donated to RR's charity Yum-o! to empower kids and their families to develop healthy relationships with food and cooking.









-Kids Central Kitchen is an awesome site that specializes in whole grain baking mixes, fun cooking utensils, baking kits and gift sets all geared towards family fun in the kitchen. Check out these cute baking sets (fun gift for a grandma to send her babies) and the super cute happy mixing spoon.

Sweet Potato Spider Webs

OK, I admit it. I am a Halloween freak. I couldn't wait to be a mother so I would have an excuse to be even more over the top with costumes and decorations than I already am. It's insane really. Each year we decorate our house with black silhouettes of crows and rats and spiders and I have to say, I still have some up from two years ago. I was goth in High School and well, I guess I never really grew out of my love for all things macabre. I start thinking about Halloween in August and usually purchase our costumes then too. So of course, my obsession with Halloween and Halloween-themed things doesn't stop at food.

My recipe for Sweet Potato Spider Webs came about when I was looking for a Halloween-themed snack that was delicious and easy to make. I made these for my son last week and he LOVED them!!! They can be baked or fried and are great as snack because they combine protein with a healthy starch. I make a bunch and keep 'em in the fridge for up to 2 days. They are a godsend when I am running late with dinner and I have one hungry little boy banging on his highchair tray. Make these for yourself or for your little Ghouls and Goblins this Halloween, I bet you they'll ask for more.




P.S. If I had it my way all of our dinnerware would look like the plate above and we would eat every meal would be served on that obnoxiously loud tablecloth!!





Sweet Potato Spider Webs
Makes about 12 spider webs

2 cups shredded sweet potatoes (about 2 medium sized potatoes)
2 large eggs, beaten
1 tsp salt
1/2 tsp black pepper
1/4c olive oil or canola oil

*optional-2 tbsp parsley


1. Combined sweet potatoes, egg, salt and pepper in a large bowl and stir to combine.

2. Heat olive oil in a large non-stick skillet over medium-high heat.

3. Working in batches of 6, spoon 1 heaping tablespoon of potato mixture per spider web into skillet, spreading into 1 1/2-inch rounds with the back of your spoon. Reduce heat to medium-low and cook until undersides are browned, about 2 minutes. Turn spider webs over and cook until undersides are browned, about 1 minute more.

4. Transfer to paper towels to drain. Add more oil to skillet as needed and repeat with remaining potato mixture.

5. Keep warm on a wire rack set over a cookie sheet in the oven.


SWAP OUT

-Use 2 cups of shredded zucchini or carrots in place of the potato.
-Skip the salt and pepper, toss in some cinnamon and top with sour cream or even applesauce.


BAKED METHOD

1. Line a rimmed cookie sheet with aluminum foil.

2. Spray the foil heavily with oil.

3. Preheat your oven to 375 degrees.

4. Spoon 1 heaping tablespoon of potato mixture per spider web into the foil spreading into 1 1/2-inch rounds with the back of your spoon.

5. Bake in the oven for about 8 minutes and then turn over using a thin metal spatula. Cook for another minute and remove from oven.



STORAGE

Wrap in foil or place in Tupperware and refrigerate for up to 2 days. Reheat for 8-10 seconds in the microwave or in a non-stick pan over low heat. for 10 seconds on each side.

Tropical Morning Muffins

This time of year I always have a hard time saying goodbye to Summer. Right now it's especially difficult to adjust because in NYC, the past few days have felt more like Spring. Mother Nature seems to be confused and that's probably why my body is too. Even though the weather here has been glorious, the pessimist in me knows it won't last and before you know it, I will be struggling to get my son into his jacket and hat.

I don't know what it is, but it takes me a while to adjust to the cooler weather. Case in point, I wear open toed shoes well into October. Don't get me wrong, I get very excited for Fall and all of the yummy stews, soups and baked goods that come along with it; it just takes me a while.

These Tropical Morning Muffins are my way of transitioning from summer to fall. Muffins fresh from the oven are the type of comfort food that I enjoy on a fall morning but the pineapple and coconut remind me of sitting on a beach somewhere tropical, with a Pina Colada in my hand. It's nutty thinking but then again so is this weather.

These muffins are low in sugar and made with wheat bran, so you can feel good about giving them to your family for breakfast.


Pineapple, Carrot, Coconut Morning Muffins
12 muffins


1c wheat bran
1 ½ c all purpose flour
1 tsp cinnamon
2 teaspoons baking powder
½ teaspoon salt
2 eggs, beaten
1/2 c brown sugar
1 c whole milk yogurt
½ c vegetable oil
2 tablespoons molasses
½ c grated carrots
½ c crushed pineapple, drained
¼ c coconut, toasted
¼ c salted sunflower seeds, toasted

Preheat oven to 350 degrees.

Line a 12-cup muffin tin with paper muffin liners.

3. In a large bowl combine the wheat bran, flour, cinnamon, baking powder, baking soda and salt. Whisk until combined.

In another large bowl combine the eggs, sugar, yogurt, vegetable oil and molasses. Stir until well combined.

Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in carrots and pineapple.

Fill each paper-lined muffin cup to the top with batter and sprinkle each with toasted coconut and sunflower seeds.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes on a wire wrack. Serve warm or at room temperature.