Sunday, January 15, 2017

What the Girls Ate: January 9-13, 2017

Monday, January 9, 2017

Lauren's Snack:
  • Peaches
  • Homemade Mini Carrot, Apple Loaf 

Wednesday, January 11, 2017

Lauren's Snack:
  • Strawberries
  • Mozzarella Cheesestring
  • Homemade Pumpkin Loaf (aka, The Great Pumpkin Loaf)

Carrot, Apple Loaf:
When I asked the girls if they wanted carrot or apple muffins they each said something different, so off to Pinterest I went.
The recipe below, by Averie Cooks, is the first one I found. Luckily it was a great choice and both girls loved it!

1 large egg
1/2 cup light brown sugar, packed
1/3 cup liquid coconut oil (canola or vegetable may be used)
1/4 granulated sugar
1/4 cup cup sour cream (light sour cream or Greek yogurt may be used)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional
3/4 cup grated carrots (about 1 large peeled and trimmed carrot)
3/4 cup grated apples (I used 1 medium, unpeeled Gala)

Preheat oven to 350 degrees
Spray one 9x5-inch loaf pan with cooking spray.

In a large bowl, add the the first eight ingredients, through nutmeg, and whisk to combine.
Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
Add the carrots, apples, and fold gently to combine.
Turn batter (it's very thick, this is what you want) out into the prepared pan, smoothing the top lightly with a spatula.
Bake for about 45 to 55 minutes (I baked for about 50 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. 

Tip - Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. 

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. 
Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

The Great Pumpkin:
Recipe adapted from Company's Coming Muffins & More.
I have made this loaf so many times over the past few months I've lost count, 
It's flavorful, moist and the cream cheese and pumpkin taste so good together! 

4 oz. cream cheese
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1 cup canned pumpkin (without spice)

1 3/4 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Preheat oven to 350 degrees. Spray 9x5 inch loaf pan with cooking spray.
Combine cream cheese, butter an sugar in mixing bowl. Cream together well. 
Beat in eggs one at a time until blended. 
Mix in pumpkin.

In another bowl combine all 5 remaining ingredients. Stir until thoroughly mixed. 
Pour all at once over batter. 
Stir just enough to moisten. 
Turn into loaf pan.  
Bake for 60-70 minutes until inserted toothpick comes out clean. 
Cool 10 minutes in pan. 
Remove to rack to finish cooling.

Check out my 'What the Girls Ate' page for more kids snack ideas.

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