Sunday, February 12, 2017

What the Girls Ate: February 6-10, 2017

Monday, February 6, 2017


Lauren's Snack:
  • Peaches 
  • Homemade Mini Banana Bread

Wednesday, February 8, 2017


Lauren and Olivia's Snack:
  • Heart Shaped Strawberries
  • Homemade Lemon Blueberry Muffins - made by Lauren!

Friday, February 10, 2017

Today was Lauren's Preschool Valentine's Day Party!


For the class party:
  • Heart Shaped Cheese
  • Heart Shaped Cucumbers
  • Mini Bretons
For the kids to take home:
  • Pink Cherry Flavored Rice Krispie Treats Dipped in Chocolate


Mini Banana Loaves (or Muffins):
Yet another recipe from my Company's Coming Muffins & More book!
 In the book the recipe is Banana Bread, but this my go-to muffin recipe. 


Ingredients:
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 cup mashed banana (3 medium)

2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Directions:
Preheat oven to 350 degrees.
Prepare muffins tins or mini loaf pans with cooking spray.

Cream butter and sugar.
Add eggs one at a time, beating until smooth. 
Blend in mashed bananas.

In second bowl, stir flour with baking soda, baking powder, and salt. 
Add to banana mixture stirring only to moisten. 
Transfer to muffin tins or loaf pans. 
Bake muffins for about 21 minutes and mini loaves for 25 minutes or until inserted toothpick comes out clean. Let stand 10 minutes. 
Remove from pans and place on cake rack to cool.

Lemon Blueberry Muffins:
Recipe from Cook, by Deborah Anzinger
I got this cookbook awhile ago (for $10) at Chapters. The main reason I got it was because I liked the cover and there were a couple interesting recipes when I glanced through. Once I ended up looking at the whole book, I discovered lots of good recipes and I was glad that I got it!
Lauren pretty much made these muffins herself. And as an added bonus Olivia actually liked them too! Next time I think I'll cut the sugar a bit, (like I do with most recipes) as I found them to be pretty sweet.

Ingredients:
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
3 tsp baking powder
1/2 tsp salt
1 tbsp lemon zest
3/4 cup sugar

1 cup fresh or frozen blueberries

2 eggs, beaten
1 cup milk
1/4 cup butter, melted
1/4 cup fresh lemon juice

Directions:
Preheat oven to 375 degrees and prepare muffins tins.
Whisk flours, baking powder, salt, lemon zest and sugar together in a small bowl.
Gently fold in blueberries.
In a large bowl, beat eggs, milk, melted butter and lemon juice.
Fold blueberry mixture into egg mixture, just until combined.
Spoon batter evenly into muffin tins and bake for 20-25 minutes or until done.
Cool 10 minutes, remove from pan and finish cooling on a wire rack.

Chocolate Dipped Cherry 
Rice Krispie Hearts: 
(Adapted from www.ricekrispies.com)

To make the Rice Krisipie Treats:
I doubled the recipe (below) and was able to make around 25-30 Hearts

Ingredients:
6 tbsp butter
80 large marshmallows or 8 cups miniature marshmallows
12 cups Rice Krispies/Rice cereal
1-2 tsp Watkins Cherry Extract
Wilton Pink Icing Gel
Heart Shaped Cookie Cutter
Sprinkles

Directions:
Prepare two cookie sheets with parchment paper or coated with cooking spray.
In a large saucepan melt butter over low heat.
Add marshmallows, icing gel and Watkins Cherry Extract.
Stir until completely melted.
Remove from heat.
Add rice cereal and stir until well coated.
Using a buttered spatula evenly press mixture onto cookie sheets.
Let cool and cut into heart shapes

To make the chocolate coating:
Ingredients:
1 bag White chocolate chips
1 bag each Semi Sweet and Milk Chocolate Chips
1-2 tbsp Butter - Optional

Directions:
*Mix the Semi Sweet and Milk Chocolate together and melt white by itself. 

Cover 2 cookie sheets with parchment paper.
To melt the chocolate, bring about an inch of water to a simmer in a saucepan.
Place a heatproof bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl.
Add chocolate and butter (1/2 - 1 tbsp), if using.
Stir chocolate occasionally as it softens.
When chocolate is melted, remove bowl from heat.
Dip half of each heart into the chocolate and immediately add sprinkles. 
Place on parchment paper covered cookie sheets. 
I put them in the fridge and let the harden overnight before bagging them.


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

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