These are so good! I have yet to make my own chocolate-hazelnut spread. But it is completely on my list of things to do.
2 slices whole grain bread
1/2 of a ripe banana, sliced into 1/4″ slices
1 tablespoon Nutella or other chocolate hazelnut spread
1 teaspoon butter, divided
Preheat a saute pan over medium heat.
Place the banana slices on one slice of bread. Spread the nutella on the other slice of bread. Put the nutella slice of bread on top of the banana slice with the nutella side down.
Melt 1/2 teaspoon of the butter in the saute pan and swirl it around the bottom of the pan. Cook the sandwich for a few minutes or until golden brown. Remove the sandwich. Add the rest of the butter to the pan. Return the sandwich and cook the other side for a couple more minutes.
Cut the sandwich into small squares or shapes as your whim dictates. Serve. Allow to cool a few minutes if you are feeding young ones.
Yield: 1 sandwich
Prep-time: 10 minutes
[donotprint]There’s nothing like a bag of inexpensive red grapefruits to brighten up these sometimes dreary winter days.[/donotprint]
If your kids are younger, or if you just don’t feel like getting fancy with the skewers, you can serve the grapefruit on the side or simply on top of the yogurt parfait style.
Continue reading “Grapefruit with Yogurt Dip”
[donotprint]I have no love for Kale Chips. But I know all the super healthy beautiful people out there are making them and getting healthier and more beautiful with every bite.
I have been munching on them all morning simply because there is a big pile sitting on the counter. My kids, however, are not big fans. My youngest helped me make them and happily tasted one. But a minute later she was at the bathroom sink rinsing out her mouth. My oldest tried them a couple hours later and enjoyed the crispy saltiness, but not the bitter aftertaste. My husband’s assessment was “they taste better than they smell.”
Regardless, these are worth a try if you have a sad and lonely bunch of wilted kale hiding out at the bottom of your crisper drawer like I did. I originally ran across a recipe at The Kitchn which points to a recipe at ChowMama.[/donotprint]
Continue reading “Kale Chips”
[donotprint]I’ve never been a huge fan of hummus. Making it at home has changed my tune, though. Homemade is so much creamier and tastier. My kids named this snack Ted and then proceeded to devour him with gusto.
More importantly, my beautiful husband gave me a new camera for Christmas. And the sun came out this morning! Lucky me![/donotprint]
Continue reading “Kid-friendly Hummus”
Have you ever tried to create your own muffin recipe ? Let me tell you that the ol’ ratio of 1 teaspoon of baking powder to 1 cup of flour has never worked for me.
I have gotten lucky when buttermilk is in the mix, for instance with my Banana Chocolate Chip Muffin recipe. All you have to do there is figure out how much baking soda to use to balance out the acidity of the buttermilk. Easy (sort of).
For this recipe I finally broke down and looked up a recipe on the glorious Interweb. In swooped the Pioneer Woman with a Cheese Muffin recipe. I found these muffins to be perfectly leavened, but greasier than what I was going for. So I made some changes and here you go:
Continue reading “Cheesey (Red Pepper) Ring Muffins”
Recently, my three-year-old grew tired of clementines (gasp!). She is a great lover of novelty. Here are a few ways I’ve found to rekindle the magic:
1. Drizzle with pomegranate molasses.
2. Drizzle with warmed (or not) honey. Warm 1 tablespoon of honey in a very small dish in the microwave for 5 – 10 seconds. This is enough honey for two whole peeled and segmented clementines (not just two segments as pictured above).
3. Drizzle with chocolate sauce or chocolate syrup.
4. Serve with Honey Vanilla Yogurt.
1/2 cup plain yogurt
2 teaspoons agave nectar or honey
1/8 teaspoon vanilla extract
Tiny dash of cardamom (optional)
Mix yogurt, agave, vanilla, and cardamom (if desired) in a small bowl. Serve topped with chopped clementine.
Yield: 1/2 cup
Prep time: 5 minutes
You are more than welcome to add your suggestions in the comments. Thanks!
[donotprint]I’m not totally sure if this recipe is post-worthy. But my youngest just devoured several of them . I’m sure the chocolate sauce didn’t hurt, but still it is out of character for her to eat several of anything. I think this would be a nice treat for toddlers. To top it all off, I used up an over-ripe banana and some leftover rice. Bonus![/donotprint]
2/3 cup cooked brown rice
1 ripe banana, peeled
1 tablespoon unsalted nut butter (such as almond or peanut)
1/8 teaspoon ground cinnnamon
1 teaspoon honey (optional)
Small pinch salt
Butter for pan
Chocolate sauce or chocolate syrup
Place the rice, banana, nut butter, cinnamon, honey (if desired), cinnamon, and salt in the bowl of a food processor. Pulse until smooth (about 1 minute), scraping down the sides of the bowl with a rubber spatula once or twice.
Heat a non-stick skillet over medium heat. Melt butter in skillet coating the bottom. Spoon generous tablespoon-sized portions of the banana mixture into the pan spacing at least an inch apart. Cook the cakes for a couple minutes on each side. Allow to cool before serving (how long depends on your child). Serve drizzled with chocolate sauce or chocolate syrup.
Yield: 12 cakes
Prep time: 5 minutes
Cook time: 10 minutes
My oldest, who will pretty much eat anything, does not like nut butter of any kind (at the moment). It’s bizarre, but I let it slide since she is an open-minded eater (and, honestly, what choice do I have?). In this recipe, chocolate saves the day and makes the nut butter palatable.
I made some chocolate sauce based on a recipe from The Fannie Farmer Cookbook awhile ago. I intended to buy some, but the ingredient lists at the store were a little too frightening. Chocolate syrup would work just as well and there are a couple brands with short and understandable ingredient lists at the health food store and Trader Joe’s.
1/3 cup unsalted nut butter (such as almond or peanut)
3 tablespoons chocolate sauce or chocolate syrup
Small pinch salt
Sliced apples for dipping
In a small mixing bowl, stir the nut butter, chocolate sauce, and salt together until the color is uniform. Serve with apples.
Yield: scant 1/2 cup
Prep time: 5 minutes
I’ve got way too much applesauce taking up valuable real estate in my fridge. These muffins are deliciously moist and sweet out of the oven and well into the next couple days (that’s as long as they lasted here).
Continue reading “Cranberry Applesauce Muffins”