Sunday, April 30, 2017

What the Girls Ate: April 24-28, 2017

Monday April 24, 2017
I was getting bored of making the same muffins (or loaves) every week, so I decided to try something different...pancake muffins!
I know...there are recipes for them all over Facebook and Pinterest, and it's not a new creation, but I'd never made them. Which is surprising, because I make pancakes a lot!
So, on Sunday when I made the girls pancakes, I put some batter aside to make pancake muffins!


  • Apple "Donuts" (plain apples with the middle cut out!)
  • Blueberry Pancake Muffins - see recipe below

Wednesday April 26, 2017
Snack today was Disney Princess inspired!
Both the scones and jam were from our Disney Princess Cookbook! I wasn't sure if the girls would like the scones, but they did. It may have been because I told them that Merida eats them as well!


  • Merida's Scrumptious Scottish Scones with Aurora's Homemade Strawberry Jam - recipes below
  • Daisy Cucumbers

Friday April 28, 2017 


  • Unicorn WowButter and Honey Sandwich
  • Tulip and Daisy Cucumbers

Recipes:

Pancake Muffins:
Click here for a slightly different version of these pancakes!

Ingredients:
1.5 cups of all-purpose flour
1 tbsp baking powder 
1 tbsp sugar
1/2 tsp salt

1 egg, beaten
2 tbsp cooking oil
1.5 cups milk 
1/2 - 1 tsp Vanilla or Caramel Extract

Muffin toppings - blueberries, apple chunks, cinnamon, chocolate chips etc.

Directions:
For Muffins:
Preheat oven to 350 degrees
Lightly grease 12 mini muffin tins

For Pancakes and Muffins:
Whisk together flour, baking powder, sugar and salt in a medium size bowl.
Beat egg slightly in a small bowl. Mix in milk, oil and extract. Add to dry ingredients and stir. 
Do not over mix, batter will be slightly lumpy. 

For Muffins:
Fill muffin tins 3/4 full and top with desired toppings.
Bake in preheated oven for 10-12 minutes or until baked through.

For Pancakes
Drop batter on to lightly greased, pre-heated pan or griddle. 
When bubbles appear and edges begin to dry, flip over and finish cooking.
Serve with fruit, butter, maple syrup or your favorite pancake toppings!

Scrumptious Scottish Scones:
Recipe adapted from The Disney Princess Cookbook

Ingredients:
Dough:
1 cup flour
1/4 cup rolled oats
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1.5 tbsp Brown Sugar Splenda or 3 tbsp packed brown sugar

4 tbsp cold butter
3/4 cup raisins
1 large egg
1/4 cup milk

Topping:
1 tsp milk
1/2 tbsp  Brown Sugar Splenda or 1 tbsp brown sugar
Pinch of rolled oats

Directions:
Preheat oven to 400 degrees
In a large bowl, stir together flour, oats, baking powder, salt, cinnamon and brown sugar.
Cut butter into small pieces.
Use your fingers to pinch the butter into the flour until the lumps are about the sizeof peas.
Mix in raisins.

In a small bowl, whisk the egg and milk together.
Stir the egg mixture into the flour mixture until they are evenly combined.
Be sure to not over mix or scones will be dense and heavy instead of fluffy.

Turn dough onto a floured surface.
With floured hands, pat the dough into a circle that is about 3/4 inch thick.

Using a pastry brush, spread the teaspoon of milk on the dough. Sprinkle on the brown sugar and oats.

Depending on what size you want each scone, cut the circle into 6-8 triangles - I cut 8 triangles.
Place pieces slightly apart on an ungreased baking sheet.

Bake until scones start to turn golden brown. I baked mine for 17 minutes, and they were perfect!
Remove from tray and let cool 5 minutes before eating.

Aurora's Homemade Jam:
Recipe adapted from The Disney Princess Cookbook

Ingredients
1 cup sliced Strawberries
3 tbsp cold water
2 tsp cornstarch
2 tsp Stevia *see note below

Directions:
Put strawberries in a medium-sized heavy saucepan.
Mash strawberries with a fork or potato masher.
In a small bowl, mix the cold water and cornstarch together. Add in stevia.
Combine the cornstarch mixture with the strawberries in the saucepan.
Heat on medium-low until the mixture starts to bubble. Turn down to low and cook for 4-5 minutes, stirring constantly.
Once thickened, remove from heat and set aside until jam cools.


*The original recipe calls for 2 tablespoons (!!!) of sugar. To me, that seems like a lot of sugar for a small amount of jam.
Two teaspoons was a good amount of sweetener for this jam. The jam ended up being a little tart, but the girls loved it!


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


Like and follow and us on Facebook and Instagram @MommyCanILicktheSpoon





2 comments:

  1. wow ! what a lovely tiffins for kids with wonderful decore and amazing lunch you have shared, great ideas, it would definitely be eaten by all kids .thanks for posting.

    ReplyDelete