I go back and forth on my love/hate of Pinterest. Some days I can’t see another photo of a beautiful house-I’ll-never-have and I don’t sign in for a couple weeks. Some days I see recipe after recipe that my picky eater will actually eat or some kind of something I actually find helpful and my love is renewed.
I made these Toddler Muffins on Friday. I liked that they only used a bit of sugar. I substituted pureed zucchini (my zucchini plants have been slowing down, but still producing a lot) for the jarred baby food, and pulled a couple carrots out of my garden as well (even though I’m waiting for the first frost to harvest them). I didn’t have any pumpkin pie spice, so I put equal-ish portions from this recipe into a teaspoon and called it good enough.
I think I baked the mini ones for 13 minutes, and the big ones for 15. Preston devoured them. I haven’t tested them out on Kesler yet, as he was gone by the time I made them, but I’ll test them out on him today.
This morning I made these Peanut Butter Banana Oat Breakfast Cookies. I’m getting really sick of the girls being hungry an hour after their breakfast of cereal, and so I refuse to by any more. I need an alternative, obviously, and I think these breakfast cookies are a start. They contain zero sugar and zero flour. They do contain nuts and peanut butter, but we have no allergies in our house. (Thankfully.)(We love peanut butter.)
I didn’t have any applesauce, but we’d just been given a giant bag of freshly-picked apples, so I made some out of those. I actually did buy the protein powder the recipe suggests.
I think I left them in the oven a little too long. The recipe said to bake for 30 minutes, but after 27 minutes, Liliana NEEDED ONE RIGHT NOW BECAUSE SHE WAS SO HUNGRY AND DID NOT WANT TO DIE so I checked on them, and the tips were a bit too dark brown. I’m thinking 20-25 minutes will do it. There aren’t any eggs in the cookies, so it’s not like under-baking them would be harmful. (And I usually under-bake cookies, anyway, because we like to play around with salmonella.) Maybe they were so dark because I used a pizza stone instead of a cookie sheet with parchment paper, like the recipe directed? (I’ve never been one for directions, and I’m quite in love with my pizza stone.)(And this is why I prefer cooking to baking, because there’s more room for creativity.)
All three of my kids devoured the “cookies”. (Nobody tell Liliana what is in them.) Kesler wasn’t a huge fan. But, he’d also just inhaled 428 arrowroot cookies, so that might have been his deal.
The best part about both these recipes is that I did not have to use a mixer for them, which meant that I could bake during nap time without waking the babies. (NEVER WAKE A SLEEPING TODDLER.)
I just pulled a taller-than-my-toddler zucchini out of my garden, so I guess I’m off to search Pinterest for a chocolate zucchini cake recipe.