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Coconut Cranberry Muffins

December 27, 2011 ·

I had been craving something with coconut for some time, and it occurred to me that coconut paired with cranberries would be a lovely combination.  Cranberries are so wonderful in the wintertime. They add beautiful, seasonal color, as well as a delightful zing to any dish.  Of course, my next thought was…let’s make muffins! 

The sweetness of the coconut was the perfect counterbalance to the tangy cranberries.  The whole family loved these, especially Adam (though at first, the cranberries were a bit too surprising).  Adam asked for coconut cranberry muffins every day for weeks.  Quite frankly, an almost 2 year old saying ‘coconut cranberry’ anything is quite possibly the cutest thing ever.  As if you didn’t need another reason to make these…they are just plain good!


Coconut Cranberry Muffins
Yields 18 muffins

1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 cup sugar
1/2 cup sweetened flaked coconut
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 1/4 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup cranberries, chopped
1/4 cup sweetened flaked coconut, for topping

  1. Preheat oven to 400 degrees.  Prepare 18 muffin cups with liners or cooking spray.  Set aside.
  2. In a large bowl, stir flours, sugar, coconut, baking powder, baking soda and salt, until combined.
  3. In a medium bowl, whisk together eggs, buttermilk, oil and vanilla.
  4. Add buttermilk mixture to flour, gently folding until combined.  Fold in cranberries.
  5. Divide batter evenly among muffin pan.  Sprinkle with remaining coconut.  Bake for 15-20 minutes, or until toothpick inserted in the center comes out clean. 

Adapted from Food.com

Linked to Sweet as Sugar Cookies: Sweets for Saturday #50

Filed Under: bread, breakfast, Recipes Tagged With: , , , , ,

Banana Graham Muffins

December 12, 2011 ·
Banana Graham Cracker Muffins

One of the reasons I often make muffins or quick breads is so that Mike can take breakfast on-the-go.  With this lastest muffin creation, I wanted to make something that Adam would love as well.  It definitely did not take me long to come up with this one.  It is no secret that toddlers love bananas and toddlers love graham crackers.  So why not put the two together in a muffin to create the ultimate toddler treat!

Banana Graham Cracker Muffins

I must confess that Adam is not the only banana and graham cracker lover in this house ~ yours truly is a huge fan as well.  These muffins definitely did not disappoint!  The crushed graham crackers definitely add a tasty spin on an otherwise simple banana muffin recipe.  In fact, they ended up being a nice combination of the two flavors.  They were not overly graham cracker-y but also not like banana bread.  I added some cinnamon, which ended up very subtle in this recipe.  That amount could be doubled if you’re looking for something cinnamony to go with your banana and graham.

So did Adam love them?  He sure did!  In fact, we all did, and I hope you do too!

Banana Graham Muffins
 
Print
Yields: 12 muffins
Ingredients
  • 1 cup crushed graham crackers
  • 1 cup all purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • 3 medium overripe bananas, mashed (about 1 cup)
  • ¼ cup buttermilk
  • 1 egg, lightly beaten
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Line standard muffin tin with paper liners (or spray with cooking spray. Set aside.
  2. In a large bowl, combine the graham crackers, flour, baking powder, baking soda, cinnamon, salt and sugar.
  3. In a separate bowl, combined the mashed bananas, oil milk, egg anv vanilla.
  4. Make a well in the center of the dry ingredients and add the wet ingredients, folding gently until combined (be careful not to over mix).
  5. Divide batter evenly among muffin cups. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Adapted from Baking Vintage

Filed Under: bread, breakfast, kid-friendly, Recipes Tagged With: , , , , , , , , ,

Pumpkin Cornbread

November 30, 2011 ·

On Monday, I shared my favorite chili recipe of all time and gave you a preview of today’s post.  What goes best with chili – cornbread!  As I am sure you have noticed, we are all about pumpkin over here these days.  So we put the two together to make Pumpkin Cornbread.

This recipe is super easy to make, and the sweet cornbread was the perfect complement to the spicy chili.  The leftovers were a great quick breakfast on the go, while Adam enjoyed it most as a snack in the car after a trip to the zoo.  Versatile and delicious, these Pumpkin Cornbread recipe is definitely a keeper.

Pumpkin Cornbread
 
Print
Yields: 16 servings
Ingredients
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ½ cup brown sugar
  • 1 cup cornmeal
  • 2 eggs
  • 1 cup pumpkin puree
  • ¼ cup canola oil
  • 1 tablespoon molasses
Instructions
  1. Preheat oven to 400 degrees. Spray 8x8" baking pan with cooking spray. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, brown sugar and cornmeal; set aside.
  3. In a separate bowl, lightly beat eggs and then stir in the pumpkin, oil and molasses until combined.
  4. Add the pumpkin mixture to the dry ingredients and fold until just combined. Pour the batter into the pan (smooth the top, if needed).
  5. Bake 25-30 minutes or until toothpick inserted in the center comes out clean.

Slightly Adapted from Sweet Pea’s Kitchen

Filed Under: bread, breakfast, healthy, Recipes Tagged With: , , , , ,
no sugar healthy whole wheat pumpkin banana pancakes for toddlers

Pumpkin Banana Pancakes

November 22, 2011 ·
no sugar healthy whole wheat pumpkin banana pancakes for toddlers

Here are the Pumpkin Banana Pancakes I alluded to in yesterday’s post.  Thankfully I did not lose the eggs and was able to make them.  It’s a good thing too.  I was excited to try a new spin on an old recipe, and Adam absolutely LOVED them!  Similar to Pumpkin Banana Bread, these definitely taste like a cross between pumpkin pancakes and banana pancakes.  Not a bad thing if you ask me!

The recipe made around 50 small-ish pancakes.  I typically make a huge batch for the freezer and package them in groups of 6 (enough for a few days in each bag).  I figured Adam would eat 1 or 2, and I would have the rest to use for pictures during nap time.  Well…that morning he ate 4. Then he asked for another one for snack.  This left me with 1 pancake for pictures.  I couldn’t quite take a picture of just 1 pancake, so I decided to do pictures the next day and took out another 6-pack from the freezer.  Of course, what did Adam do the next day?  He ate 4 pancakes!  I feared having fewer, so I made do with the 3 that remained.  I’m just so glad he likes them.  I hope you do too!

Pumpkin Banana Pancakes
 
Print
Ingredients
  • 1¾ cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 cup pumpkin puree
  • 2 medium ripe bananas, mashed
  • 2 cups milk (whole, skim, 1%, whatever you like)
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla
  • Cooking spray
Instructions
  1. In a large bowl, stir and sift flours, baking powder and pumpkin pie spice.
  2. In another bowl, beat eggs with pumpkin, banana and vanilla. Add milk and oil and mix until smooth.
  3. Fold pumpkin mixture into dry ingredients. Let sit for 10 minutes.
  4. Meanwhile, preheat griddle to medium heat and spray with cooking spray.
  5. Drop pancake batter by the generous tablespoonful onto griddle. Cook until bubbles appear (about 2-3 minutes). Flip and cook until set (about 2-3 minutes). Repeat.
Notes
These freeze really well. I store them in a plastic baggie in groups of 6, with each pancake separated by wax paper squares. I then put all of the plastic baggies in a freezer bag.
Filed Under: breakfast, healthy, kid-friendly, Recipes Tagged With: , , , , , ,

Pumpkin Apple Muffins

November 4, 2011 ·

Adam’s nap cycle is pretty predictable.  He typically naps for 2-3 hours each day, but occasionally goes through week-long periods of 1 hour naps.  Sometimes it’s due to teeth, sometimes it’s due to growing, and sometimes who knows.  We have been through it enough to know that it passes in about a week.  So when we found ourselves through week 2 of short naps, it was a little disconcerting (and tiring) for all.  Fortunately, we did made it through the latest short-nap phase, and these Pumpkin Apple Muffins are a result of those extra 2 hours I was not expecting.   

I have been working on a recipe for Pumpkin Apple Muffins for quite a while.  When I found myself with extra apples from other recipes and several cans of pumpkin puree, it was clearly time to execute my vision.  The combination of my two favorite fall flavors was just so appealing.  The result is a moist, flavorful muffin that is a perfect blend of pumpkin and apple.

After Adam’s blissful 3 hour nap, I decided we should split a muffin for snack.  Before he could even finish his first bite, Adam said ‘more muffin.’  Over and over, ‘more muffin for Adam’ until he finished nearly 3/4 of our muffin.  His enthusiasm says it all…these are fantastic!   

Pumpkin Apple Muffins
Yields 12 muffins

1 1/3 cups all-purpose flour
2/3 cup white whole wheat flour
1/2 cup brown sugar, packed
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 cup pumpkin puree
3 tablespoons canola oil
2 eggs (or 1 egg and 1 tablespoon ground flaxseed plus 3 tablespoons water – see note)
1/4 cup applesauce
1 medium apple, cored and shredded (any variety)

  1. Preheat oven to 400 degrees.  Line 12 muffin cups in a standard muffin tin.  Set aside.
  2. In a large bowl, whisk together flours, sugar, pumpkin pie spice, baking powder and baking soda until combined.
  3. In a separate medium bowl, mix pumpkin, oil, eggs, applesauce and apple until combined.
  4. Add wet ingredients to dry ingredients and gently fold until combined. (note: batter will be thick)
  5. Divide batter evenly amongst 12 muffin cups.
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Cool in pan for 5 minutes and then move muffins to a wire rack to cool completely.

Note:  I only had 1 egg, so I used ground flaxseed as a substitute.  1 egg = 1 tablespoon ground flaxseed plus 3 tablespoons water.  Mix flaxseed and water in a bowl and let sit for about 2 minutes.  Add just as you would an egg.

    Adapted from Low Fat Cooking @ about.com

      Filed Under: breakfast, healthy, Recipes Tagged With: , , , , , , ,

      Pumpkin Pancakes

      October 26, 2011 ·

      When Adam first started eating solid foods, I did a lot of online research and took out ever toddler cookbook from the library that I could find.  I was determined to find good and nutritious to make for him.  These pumpkin pancakes were one of the first finger foods that Adam would actually eat.  A year later, he still loves his pumpkin pancakes.  I like that this recipe uses whole wheat flour and no sugar, and he enjoys them plain.  Mike and I also enjoy them plain, though we typically top ours with a little maple syrup and/or apple butter. 

      Pumpkin Pancakes
      Yield will vary – I make about 32 pancakes

      1 cup whole wheat pastry flour
      3/4 cup unbleached all-purpose flour
      1 tablespoon baking powder
      2 teaspoons pumpkin pie spice
      2 eggs
      1 cup pumpkin puree
      2 cups buttermilk (or whole milk)
      3 tablespoons canola oil
      1 teaspoons vanilla
      Cooking spray
      maple syrup, apple butter (optional, for serving)

      1. In a large bowl, stir and sift flours, baking powder and pumpkin pie spice. 
      2. In another bowl, beat eggs with pumpkin and vanilla.  Add milk and oil and mix until smooth.
      3. Fold pumpkin mixture into dry ingredients.  Let sit for 10 minutes.
      4. Meanwhile, preheat griddle to medium heat and spray with cooking spray. 
      5. Drop pancake batter by the generous tablespoonful onto griddle.  Cook until bubbles appear (about 2 minutes).  Flip and cook until set (about 2 minutes).  Repeat.

      Note:  These freeze really well.  I store them in a plastic baggie in groups of 6, with each pancake separated by wax paper squares.  I then put all of the plastic baggies in a freezer bag.  

      Adapted from Wholesome Toddler Food

      Filed Under: healthy, Recipes Tagged With: , , ,

      Baked Penne with Cheddar & Leeks

      August 12, 2011 ·

      Hi friends, are you still with me? In yesterday’s food-free post, I promised you a tasty recipe. What can be more tasty than cheese…and lots of it! Not much if you ask me. This upscale version of macaroni and cheese has plenty of cheese and a twist to boot.

      Actually the twist in this dish is two-fold. For one, eggs, in lieu of a roux, are used as a thickener which creates a gooey custard. For two, the addition of sweet leeks provides the perfect counterbalance to the cheddar.  All together it takes your everyday macaroni and cheese comfort food to a whole new level of cheesy goodness. 

      While it takes a little extra effort to make this dish, it is definitely worth it.  It makes enough to serve a crowd, a couple of hungry teenagers, or simply to reheat throughout the week for lunches.  Served with a side of green beans, a salad or whatever is your favorite vegetable, Baked Penne with Cheddar and Leeks is sure to become a family favorite!

      Have a fabulous weekend and thank you for visiting Alida’s Kitchen!

      Baked Penne with Cheddar and Leeks
      Serves 8 to 10

      1/4 cup (1/2 stick) butter  (I used light butter)

      5 cups chopped leeks, white and pale green parts only; about 5 large
      2 garlic cloves, minced
      1/4 cup all purpose flour
      3 1/2 cups skim milk
      1 pound extra-sharp cheddar cheese, coarsely grated, about 4 cups packed
      1 tablespoon Dijon mustard
      1 teaspoon hot pepper sauce
      Fresh ground pepper
      2 large eggs
      1 pound penne pasta
      1. Spray baking dish with cooking spray 13 x 9 baking dish. Set aside.  Preheat oven to 400°F.
      2. Melt 1/4 cup butter in heavy large saucepan over medium heat.
      3. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally (about 12 minutes; do not brown).  After about 10 minutes, add minced garlic to the leeks to cook for the final 2 minutes.  
      4. Then uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt. 
      5. Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
      6. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
      7. Stir cheese sauce into pasta in pot. Transfer to prepared baking dish.
      8. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.  Let stand 15 minutes. Serve hot.

      Adapted from Bon Apetit

      Filed Under: main dishes, Recipes, vegetarian Tagged With: , ,

      Strawberry Vanilla Pancakes

      August 8, 2011 ·

      My Adam is a pancake-eating machine.  Though he is pretty set on eating his favorite Cottage Cheese Pancakes every morning, I like to encourage a little variety.  So when I had some extra strawberries, I decided to give strawberry pancakes a whirl.  I figure Adam loves strawberries. Adam loves pancakes. It just might work. I scoured the internet, found some inspiration, and crafted this recipe with fingers crossed it would be a success. 

      I had Mike test the first pancake. After one bite, he asked for another. 🙂

      I gave a pancake to Adam…instead of pushing away the new pancake, he ate the whole thing.  Success!  

      Strawberry Vanilla Pancakes are packed with an abundance of juicy strawberries and simply delicious. I used whole wheat pastry flour, but you can definitely substitute all-purpose flour if that’s what you have. I diced the strawberries (in eighths), though sliced strawberries would work just fine and yield a beautiful result. Using orange zest is optional. You could substitute any other citrus zest or simply omit the zest if that’s your preference.

      There is no question that Cottage Cheese Pancakes are Adam’s favorite, but these Strawberry Vanilla Pancakes may someday rival that top spot.  Mike and I definitely love them, so here are tasty fruit-filled pancakes that will please everyone at the table, big and small.

      Strawberry Vanilla Pancakes
      Yields 32 small pancakes

      1 1/4 cup whole wheat pastry flour (or all-purpose flour)
      1 tablespoon brown sugar, packed
      2 teaspoons baking powder
      1/4 teaspoon salt (optional)
      1 cup buttermilk
      1 egg
      1 tablespoon canola oil
      2 tablespoons vanilla extract
      2 cups strawberries, diced or sliced
      1-2 teaspoons granulated sugar
      zest of 1 orange (optional)
      powdered sugar or maple syrup, for serving (optional)

      1. In a small bowl, mix strawberries and orange zest (if using) with 1-2 teaspoons of granulated sugar (adjust the sugar based on the sweetness of your berries). 
      2. In a large bowl, whisk together flour, brown sugar and baking powder.  Set aside.
      3. In a medium bowl, whisk buttermilk, egg, oil and vanilla until combined.
      4. Add wet ingredients to dry ingredients, mixing until combined.  Fold in strawberries and orange zest, if using.

      5. Heat griddle to medium heat (add oil and/or use cooking spray as needed).  Pour about 1 tablespoon of batter onto griddle for each pancake.

      6. Cook until you see bubbles appear (about 2-3 minutes), flip and cook on the other side until set (about 2 minutes).

      Adapted from All Recipes

      Filed Under: breakfast, healthy, Recipes Tagged With: , ,
      Veggie Pizza Puffs

      Garden Pizza Puffs

      July 25, 2011 ·

      Veggie Pizza Puffs

      We eat a lot of muffins in this house.  We also eat a lot of pizza.  So when I stumbled upon a recipe for pizza made in a mini-muffin tin, it was like two worlds colliding into something brilliant!

      Garden Pizza Puffs
      Garden Pizza Puffs are cheesy, delicious and very easy to make. With only about 35 calories per puff, they are a fun and healthy option to satisfy your pizza cravings.

      The original recipe is made with pepperoni, which would be pretty good.  I thought it would be even better with made vegetables and herbs.  The recipe written below reflects the vegetables that I used, though you can experiment with the same amounts of whatever meats and/or vegetables you like.  I have also used whole wheat and all-purpose flours, and either one works great.  The beauty of this recipe is the ability to customize everything to suit your preferences.

      Vegetable Pizza Puffs

      Served with a side of pizza sauce for dipping or with a dollop of sauce on each puff, these would make for a super cute appetizer at your next dinner party.  Mike and I had 10 puffs each and called it dinner.  These puffs would also be a tasty treat for kids.

      Given the unlimited possibilities, I look forward to doing lots of experimenting with this recipe.  In the meantime, we will just have to continue to test several variations of pizza puffs.  Oh the sacrifices we make! 🙂

      Garden Pizza Puffs
       
      Print
      Yields: Yields 24 puffs (see note)
      Ingredients
      • ¾ cup all-purpose flour or whole wheat pastry flour
      • ¾ teaspoon baking powder
      • ¾ cup skim milk
      • 1 egg, lightly beaten
      • 4 ounces mozzarella cheese, shredded (about 1 cup)
      • 2-3 garlic cloves, minced
      • ½ cup red onion, chopped
      • ½ cup roasted red pepper, chopped
      • 1½ teaspoons Italian seasoning
      • ¼ teaspoon crushed red pepper (optional)
      • pizza sauce, for serving
      Instructions
      1. Preheat oven to 375 degrees. Spray a 24-cup mini-muffin pan with cooking spray and set aside.
      2. In a large bowl, whisk together flour and baking powder. Whisk in the milk and egg. Fold in the cheese, garlic, onion, roasted red pepper, Italian seasoning, and crushed red pepper (if using). Let stand for 10 minutes.
      3. Stir the batter and divide evenly among the mini-muffin cups (fill to about ½ to ⅔ full).
      4. Bake until puffed and golden, 20 to 25 mintutes. Let cool in pan for 5 minutes. Remove from pan serve with pizza sauce.
      Notes
      Yields 12 puffs in a regular-sized muffin pan - adjust baking time to 25 to 30 minutes.

      Adapted from Rachael Ray

      Filed Under: appetizers, healthy, main dishes, Recipes, vegetarian Tagged With: , , , , , , ,

      Kiddie Cheese Square

      July 19, 2011 ·
      All right folks, here is a tasty treat for your little ones. Now Adam is not a picky eater per se, but he will not eat plain cottage cheese, and he will not eat plain eggs (no matter how much cheese is added).  Put the 2 together, along with some flour and shredded cheese and voila! Kiddie Cheese Square is delicious, protein-packed, and one of Adam’s favorite lunches!


      Making Kiddie Cheese Square could not be any easier – just mix everything together and bake. I typically cut the square in quarters and then wrap each quarter in cling wrap to store (and refrigerate after a couple days).  I have also stored cheese square in the pan, but fridge space is a premium in our house, so storing them as quarters is easier. Do what works best for you.


      To serve, I cut 1-2 strips from the square and heat in the microwave for about 5 seconds (enough to heat and soften the square).  I then cut the strips into bite-sized pieces for Adam. At 16 months, he averages about 4 strips per sitting, and at 12 months, he ate 1-2 strips.

      I think cheese square tastes like a cheesy pie crust.  Others have remarked it is like kiddie pizza without the sauce.  Regardless of what we think, Adam just thinks it’s great!  Who would have thought that 4 simple ingredients mixed together could turn into something so tasty! 

      Kiddie Cheese Square
      Yields one 9 x 9 square, serving size varies

      3/4 cup all-purpose flour (see note)
      1 egg, lightly beaten
      3 ounces cheese, shredded (any cheese, such as cheddar, colby jack, mozzarella)
      1 cup cottage cheese

      1. Preheat oven to 350 degrees.  Spray 9 x 9 inch baking pan with cooking spray.  Set aside.
      2. In a large bowl, combine cheese, egg and cottage cheese.  Add flour and mix until combined.  Be careful not to over mix. (Note: mixture will be stiff to stir, yet sticky to the touch).  
      3. Pour mixture in baking pan.  Using waxed paper, press mixture to spread out and fill the pan.  
      4. Bake for about 35-40  minutes, or until a toothpick in the middle comes out clean.   Be careful not to over bake.  Cool and cut into squares. 

      Note:  I have tried using whole wheat flour and whole wheat pastry flour, and this definitely works best with all-purpose flour.  Whole wheat flours made the square too dense for Adam to “chew” but might work for a child with molars. 

      Adapted from The Everything Cooking for Baby and Toddler Book

      Filed Under: Recipes, vegetarian Tagged With: , ,