FRESH STRAWBERRIES ARE HARD TO COME BY this time of year. And if you’re into cooking fairly seasonally like I am, you might love a cheat like this one. Get all that yummy strawberry flavor (and the pretty pink color) by using strawberry fruit spread. Try to find something low in sugar and even better if it’s organic. Either way, this is a great way to get your strawberry fix in February. [Read more...]
I’M A BIT OF A SUCKER FOR VALENTINE’S DAY. The kids don’t even know what it is, but now that we’re back in the US, I’m diving into all the special occasions, big and small. That’s why I can’t wait to serve them these little strawberry cream puffs on February 14. They’re pink, they’re easy to make and no, they’re not really “healthy” but they also don’t have any sugar either. My kind of kid-friendly treat. [Read more...]
I’VE TRIED TO MAKE BARS LIKE THESE BEFORE. A bunch of times. The results were too thick, too crumbly or just not flavorful enough. This time we got it right. Look out Nutrigrain bars, we’ve got a homemade version that’s fresher, less expensive and even yummier. [Read more...]
THERE WAS A TIME WHEN PHOEBE’S FAVORITE food was a “bar”. Any bar, as long as it came in a crinkly package with neat edges. I don’t have a small factory set up in my kitchen (though sometimes it feels that way), so when it comes to competing with packaged snacks my strategy is this: You can’t go wrong with ribbon. Pretend it’s a present. That’s how we packed up this batch of homemade fruit strips, and both girls were thrilled. [Read more...]
While I enjoy my mini-maternity leave, I’m thrilled to present a guest post from fellow mom and former colleague, Marie Facini.
The genius in this drink is threefold: it’s exceedingly simple to prepare, it’s a great way to pack the all-important calcium punch, and it puts spring’s bounty of strawberries to good use. [Read more...]
WITH THE ARRIVAL OF OUR NEWEST FOODLET this week, we haven’t been cooking much. But that doesn’t mean that things aren’t delicious, and fun! Enter the tastiest way to celebrate sweet baby George, summer and all the fun to come…homemade frozen yogurt pops!
WE CAN’T GET ENOUGH fresh strawberries! Hoping to soak up the best of the season, we’re experimenting with new recipes all the time. This one was quite tasty–and thanks to the magical combo of a freezer and a zip-top bag, we’re still enjoying them a week later. Well, those of us who aren’t cutting FIVE teeth right now certainly are…
“YAY, THESE ARE GIANT MUFFINS!” That’s the refrain from the breakfast table in Rome these days. This weekend Phoebe and I remade a recipe from the Oprah magazine, for baked strawberry-buttermilk doughnuts. Our version is also baked, also full of strawberries but served in the shape of flowers.