Mini Foodies in the making... maybe
IT’S ON. Fall is here and things are so pretty in our corner of North Carolina that I don’t miss Rome one bit. Except for maybe the food. And the amazing architecture. And the 1 euro cappucini on every corner. And the general public’s unabashed love for children. Except for that stuff. But here’s something…
IF YOU WANT TO SCORE POINTS WITH THE RASCALS, serve them dessert for breakfast. Make it this dessert and you won’t even have to feel weird about it. It’s basically fresh fruit, oats, nuts, a little honey and yep, wheat germ.
I DON’T KNOW WHO ATE MORE OF THIS, ME OR BABY GEORGE (or what that says about either of us). But what I do know is that we packed this apple spice loaf with as many good-for-you ingredients as we could, and it was still so delicious the older kids were asking about it long…
LIKE CAKE, COOKIES CAN ONLY BE SO “HEALTHY”. And that’s not really the point of them anyway. A treat is a treat, but with all the birthday parties and special celebrations going on during any given week, most of us are deeper in the throes of “cupcake creep” than we want to be. Enter the…
STOP EVERYTHING. THESE ARE THE BEST MUFFINS you’ll ever make. And don’t tell Ina Garten because I’ve strayed again and updated another Paula Deen recipe for this one. Right now Paula’s zucchini bread is the most popular thing on the Food Network website; and my remake of her pumpkin cake (now pumpkin spice mini-muffins) is…
I HAVE A MUFFIN PHILOSOPHY. (And when I say things like this, it amazes me that I found someone to marry me, let alone read this blog. So to you Paul and to you wonderful readers, thank you and bless you–and don’t hesitate to laugh at the ramblings of this crazy tired lady in the…
THERE’S SOMETHING FANCY GOING ON HERE and it’s not brownies. We’ve got a couple of new features on Foodlets and one of them is the “Your Favorite Posts Right Now” list, which now appears on the right side of every page. This measures the most clicked on posts of the last 30 days, and vying…
THERE’S NO BETTER TIME FOR PEACHES than the last weeks of warm weather. (Ditto for tomatoes!) Inspired by all the juicy looking fruit overflowing on our supermarket shelves, Phoebe and I set out to make a new muffin: peach spice muffins.
IF YOU THINK CORNBREAD IS DRY or worse yet, greasy and heavy, this one is for you. Phoebe has eaten three pieces in the last 18 hours, one at every meal and actually closes her eyes with each bite. So, I think it’s pretty good.
LAST NIGHT I PANICKED. It was nearly time to pick up the girls from nursery school, George was set on nursing until the cows came home (almost literally in this case) and no dinner was made. The 90 something degree heat didn’t help. But Pinterest did. I’d become obsessed with seen a recipe for Carrot…
THERE ARE TWO IMPORTANT THINGS to say about this pizza: First, it’s (pretty) good for you. Second, it’s only moderately popular at our place. {Wah, wah.} Estelle and I seem to like it best…which makes Paul and Phoebe something of pizza purists. This is after all, Italy…
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…
OATMEAL WILL NEVER BE THE SAME. Now that I’ve discovered a baked recipe that works for the small and smallest members of our household (aka with strawberries and without), I may never stand over a bubbling pot of oatmeal again. Or at least I’ll take a nice break from it.
MANY MORNINGS BEGIN with one question: Mommy do we have muffins? Sometimes we do, sometimes we don’t, and there are plenty of alternatives but our girls love to start the day with a baked good. And when I can slide a few good-for-them ingredients in there too, I’m all for it.
IS IT ME OR ARE CORN DOGS having a moment? I’ve seen tons of ideas all over Pinterest, including this gorgeous batch of fried mini dogs from Food Glorious Food, and decided to give it a whirl. The results were mixed: one-year-old Estelle liked them, nearly three-year-old Phoebe wasn’t thrilled. And so it goes…
IT WAS A BAREFOOT CONTESSA KIND OF WEEKEND in our kitchen. We made muffins, lots of muffins, based on a recipe from “Back to Basics”. As always, we made healthier changes. As always, they were delicious.
THESE ARE DELICIOUS. I could probably end this post here but I’ll go on at least long enough to share the super simple — and healthy — recipe. It was inspired by a comment from my friend and most loyal Foodlets reader, Lori, who substituted carrots for zucchini in a muffin-baking pinch. Whether orange or…
“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.
THESE MUFFINS ARE LIKE the Energizer Bunny…they just keep going. No matter what I put in them. And we have the recently-much-discussed Paula Deen to thank for it.
THIS WAS A WEEKEND FAVORITE in my childhood home. My mom called it a Dutch Baby, the Food Network Magazine calls it a Souffle Pancake. I call it delicious.
