Pumping iron

Well, the inevitable has happened: my maternity leave is over and my daughter is anemic.

These are not two connected facts, just two inevitabilities. The first because all good things must end and the second because I swore I would never argue about or use food as a weapon with my kids. Now, to be fair, my maternity leave ending isn’t that bad- I’ll have April vacation in just two weeks and then it’ll be May and then June when summer break starts. The kids go to a fantastic home daycare and couldn’t be in better hands. In fact, in some ways, it’s better for them to be there than with me- more attention for them and more things to do, learn and see.

As for the anemia, well, my little girl eats a whole bunch of a variety of foods while at daycare but prefers pasta, yogurt, peanut butter and chicken at home. Since I refuse to argue about it and since she’s a good weight, I haven’t really focused on her food intake. We offer everything but don’t force the issue.

So now I must figure out how to get more iron into her diet. I have a supplement I could give her but I want to try food first. The supplement could make her constipated which would then lead to more medicine and, well, I’d like to avoid medications that aren’t purely necessary. How to entice a picky eater?

Cookies, of course. Cookies with extra iron. No, they don’t have steak or kale as a secret ingredient. They have beans.  The beans are actually meant to replace most of the butter, making these cookies lower in fat than others.  So, not healthy, exactly, but maybe healthier.

And you’d never know from the taste. You might suspect something wasn’t quite right from the texture but it’s not a bad one- just different. Sort of denser, thicker and maybe slightly chewy. They also don’t spread out when they bake, making them sort of rock-like.

Luckily, my girl just noticed the chocolate chips and demanded “moo-wah!”

These are billed as “oatmeal chocolate chip” cookies but they weren’t as oatmeally as I expected. Nonetheless, they were pretty good.

Sneaky Cookies
Ingredients
1 1/2 cups oatmeal
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup any kind of white bean, plus 2 Tablespoons of liquid (I used garbanzo)
1 cup packed brown sugar
2 eggs
3 tablespoons butter, at room temperature
1 teaspoon vanilla
1 cup chocolate chips

Directions
Preheat oven to 350. Prepare cookie sheets with parchment or silpat.
In a blender or food processor, break down the oatmeal so that it is the consistency of flour.  In a small bowl, whisk the flour, oatmeal, baking powder, baking soda, and salt. Set aside.

 

Using a food processor or blender, purée the beans and liquid until smooth.

In another bowl, combine the butter, sugar, beans, eggs and vanilla.

Add the flour mixture and beat well. This was really thick so I’d recommend using an electric mixer.

I ended up using my hands. Add the chocolate chips and combine to evenly distribute.

Drop by tablespoonfuls onto cookie sheets and bake for 15 minutes. Remember, they won’t spread so maybe smoosh them with your hand first.

Feed to unsuspecting toddlers.

Two Years

It’s that time again- time for a letter to my daughter in honor of her second birthday.  Please indulge this non-food post. 

My dear, sweet, darling, strong, gorgeous girl,

You are two.  How did this happen?  I feel like it was just a few hours ago that I was looking at you for the first time.  Now you’re running around, talking up a storm and making your way in your world.  It’s happened so quickly.

Now that you’re two, you are talking, talking, talking all the time.  You have so much to say.  Sometimes you’re observing the world around you, “birds!  clouds!”  Sometimes you’re working things out, “Daddy…work.  Mummy…work.”  Other times, you’re telling me about your day (even if it takes me a few minutes to get it), “knee…fell down.  crying.  Mummy kiss.”  Still other times, you’re asking for what you want, “Straw, please.”  We’ve been careful to teach you manners so we also get a lot of, “please, please, please”  (and sometimes the sign too, which is the only one you still use) and some cute, “Thank you”s.  My absolute favorite (aside from when you say “mummy/mommy/mumma” is when you say, “Okay.”  Which is what you say to just about everything.  The tone of it changes with your mood- it can be a tearful, pulling-yourself-together “okay” or it can be a cheerful, let’s-do-this “okay.”  I love it.

It has been amazing to watch you grow and become your own person.  You have an incredibly upbeat, cheerful spirit and disposition.  You cry, don’t get me wrong- and sometimes you scream- but it’s generally short-lived.  You’re willing to observe for a few minutes and then jump right into whatever is happening.  You’re active and love to play outside (and in) and I’ve often seen you singing to yourself as you do.  You love to read and have mastered a few of your books including “Dinosaur Vs. Bedtime” which you “read”to me every night.  You’ve also just started coloring and drawing which makes me feel like you are just so old.

Your capacity for others is huge.  You love all your friends at daycare and you talk about them when you’re home.  When you see photographs of them, you name them.  This is also true for those children that you don’t see as often, including your cousins N, A and M as well as your friends A and M.  A few weeks ago, when you heard the front door opening, you got really excited and yelled out, “N!” who you haven’t seen in at least a month.  I guess you had been thinking about him.  You love talking on the computer with Grandpa and others and will often request it, “C’mon, Mummy.  Grapa.”

Over the last few months you’ve gotten to be a much better, much more independent sleeper.  You still prefer to sleep with us but are able to sleep alone and help yourself back to sleep too.  You’ve graduated to a “big girl bed”, up off the floor and everything.  You’re sleeping well at daycare and you greet us every morning pretty happy.  I miss your secret sleep smiles and I can get frustrated when I’m overwhelmed and you want me to stay with you until you’re asleep but I’m glad to see you growing.  I know as you get older, you’ll want to ‘nuggle (snuggle) less and less often and this breaks my heart.

We brought your brother home about six weeks ago and I think I was more upset than you were.  I was so worried you’d feel displaced but you’ve handled it with such- no pun intended- grace.  You like to bring him blankets and to alert me when milk is coming out of his nose. There are times when you’d prefer him to be elsewhere: “Daddy, baby, swing.”  but overall, you seem to like him.  It’s hard for you when you want to be held and I’m holding him but you’ve done a pretty decent job of learning to wait until I can put him down and pick you up for a cuddle.

And what can I say about my feelings for you?  Every single day I am amazed at how much more I love you.  I assumed it would sort of, I don’t know, plateau at some point.  But it hasn’t.  Every single day, my heart expands to capacity and each night I think, “This.  This is how much love I can hold.”  Every single morning, I wake up to just a little bit more.  Being your mother has made me the person I have always wanted to be.  Being with you teaches me joy and patience in the same moment.

Because, to be truthful, you are stubborn, persistent and strong-willed.  These are traits I hope you keep with you for your entire life.  You will not be told what to do and it’s difficult to force you.  On the other hand, you know what you want, how to ask for it and how to keep at it until you get it.  When you are told a firm no, you fuss but then you move on- it’s pretty clear to you when you can “work it” and when it’s a done deal.  I find it awesome that you’ve learned that at just two years old.  There are times when you try my patience and I have to leave the room but these are balanced by the times you catch me off guard and make me burst into laughter.

Oh, my darling girl.  I adore you.  Happy second birthday!  Thank you for making these two years the best of my life.  I can’t wait to see what the next year brings!

Love always,

Mummy

729.5

Tomorrow is my little girl’s second birthday.  It’s hard to believe.  You can read all about her first birthday here and my sappy thoughts about her here.

This year’s theme is monkeys.  She has a bit of a Curious George obsession so I thought I’d make her monkey cupcakes to take to daycare and a monkey cake for her actual birthday.  I based them on pictures I found on the internet, particularly this one.

I used this black magic cake recipe and then this recipe for the milk chocolate frosting and  this one for the buttercream.

Wafers cut in half for faces, graham sticks cut in bits for ears.

Graham cracker sticks for ears, nilla wafers for the face and mini-chocolate chips for the eyes.  All very cute.

While making the frosting I got a few shots in- this one, because, really, is there anything more gorgeous than chocolate?

And this one, of the frosting in process:

This one was because the frosting whipped up so pretty.

Here are the monkeys with ears, eyes and faces, waiting for their smiles.

Which I piped on with red buttercream.

I made a large cake using this same design.  Another black magic cake (actually the recipe made one 9 inch cake and 12 cupcakes) and then this vanilla cake.  Same frosting and same buttercream.  Two cupcakes for ears and there you go.

These may not be the most gourmet but I’m happy with them- Super G. looked at them and said “Monkey Cookie!” so I know she’ll be happy with them.

When on earth did I become old enough to have a daughter 729 and a half days old?!?!

Stay tuned for birthday photos and a sappy two year letter to G.

(I also owe Mr. M. a letter but will perhaps save it for a milestone like six months.)

 

With Deepest Apologies To Jewish Grandmothers: A Guest Post

Today’s post comes from the wonderful Hungry Hippo.  I’m so lucky to have her!

With Deepest Apologies to Jewish Grandmothers

Personally, I do not have a Jewish grandmother.  I have a Jewish grandmother-In-law, but she is not the type with a box full of recipes and a kitchen full of love.  She is the dripping with large rings, taking you out to eat at a great restaurant type of grandmother.  It is a very valuable type to have.  Unless of course it is 6:30 on a weeknight and you find yourself with an overwhelming urge to make knishes. Luckily, I know exactly where to find such a grandmother, so I called Stella Carolyn and pleaded, “Does your grandmother have a knish recipe?”  This was a bit of a ridiculous question.  Of course her grandmother has a knish recipe.  The question should have been “Can you find your grandmother’s knish recipe and do you have time to possibly send it to me even though you are super busy, pretty please, pretty please?”  That was a bit of a ridiculous question too, because if you know her like I do, you know I probably should have just skipped directly to “Thank you for sending me your grandmother’s knish recipe which I need for dinner in 5 minutes.”  Because like her grandmother, she’ll do just about anything for someone she loves.  And I am truly blessed, because she loves ME.

Within minutes I was armed with the recipe and ready to start making dinner.  I did cut the dough recipe in half though, because strictly speaking, I do not need 60 knishes.  Also, as this was my very first time making it, and I did not grow up watching anyone do this, I am certain my technique was horrible.  I could almost hear the whisperings and cluckings of generations of Jewish women as I rolled out the dough (almost certainly not thin enough and definitely not straight enough).  I also quite shamelessly mixed meat and dairy, and while I’m coming clean I should point out that my meat was duck bacon which is really a pretty cheap avoidance of actual bacon.  Complete inexperience and destruction of cultural heritage aside, I would say quite modestly that the knishes were delicious.  The sweet dough, the comforting smooth potato, I mean how can you go wrong with that many carbs.

DELICIOUS KNISHES
dough from Stella Carolyn’s Grandma – original says it makes 60, so I halved it.  I didn’t get 30 out of it, but I a) ran out of filling and b) made them a little bit larger

DOUGH INGREDIENTS:
2 1/2 C flour
2 T sugar
1/2 t salt
6 T salad oil
1.5 beaten eggs ( I know, I know, the whole recipe called for 3.  Save your half egg and use it mixed with water to put an egg wash on top before you bake them)
1/2 C lukewarm water

DOUGH DIRECTIONS:
First, sift your dry ingredients ( I just tossed them in the stand mixer and mixed them a bit).  Then make a well, add oil, eggs, water and  mix thoroughly.  Dust a bowl with flour.  Form a ball with the dough and place it in a bowl and cover it with towel.  Let stand 15 minutes. Knead well, then divide into 2 parts.  Work only one part at a time.

The next direction read: roll out and stretch dough into sheet about 20 inches in diameter.  I wasn’t quite sure what that meant, so I made a large rectangle (which I know, doesn’t have a diameter, but whatever).

Then it said to brush sheet with salad oil, which I skipped because the dough was pretty moist.  Next fill dough along line 1 1/2 inches wide and roll dough twice.

You can see how I put the potato filling in a single row and then rolled it to make a tube.

Then cut away from rest of sheet (the rest of my sheet wasn’t big enough to do a second roll so I kneaded it with the remaining dough.  Repeat until all dough has been used.  After rolling, I sort of twisted off little links of dough, rather than just cutting them because that let me sort of seal the dough between them.  Then you brush tops of rolls with oil (or egg) and slice at 1 1/2 inch intervals. (I made mine a bit bigger).  Then place cut side down on an oiled sheet or a silpat.  I also made a slight indent in the top with my thumb.

Bake at 350 for an hour.  Serve hot with soup.

FILLING:
So, I sort of eyeballed and guessed and made it up as I went along, but I believe that this is a Grandma approved method of cooking.

3-4 large russet potatoes, peeled, cooked and mashed (you know, like mashed potatoes)  I used 3 big russet potatoes, but as I said, I had some dough left over, so you might try 4.
1-2 C of leek, chopped small and rinsed and soaked to get rid of grit
1/2 C minced baby bella mushrooms
1/4 C mined duck bacon
salt, pepper and oil

Honestly, I might add more of everything next time, increasing all fillings and the ration of goodies to potatoes, but the potatoes are so comforting.  I can’t even explain.  Just make it.

Heat up your oil in a large frying pan.  Add your ingredients and cook until they are soft.  If you have the time, let your leeks or onion (if you prefer onion) to caramelize.  Even more delicious.  When your leeks, mushrooms and bacon are all done, mix them in with your mashed potatoes.  Then you are ready to stuff!

Tips of the Trade

From where does your kitchen/food knowledge come? Do you have bits and pieces that you’ve picked up along the way from family, friends and experience?  Do you do certain things without knowing why or realizing that no one else does it that way?

I was reminded of some of my kitchen/food quirks this evening when I was refilling our salt and pepper grinders.

Our salt and pepper shakers. Kind of modern but I love them- they have a light on the bottom so you can see how much you're seasoning your food. And they're automatic. Because you know how much work it is to season your food by hand.

I keep whole peppercorns in the house so that I can fill my pepper grinder.  I use a mixture of white and black peppercorns and a few whole allspice.  This is because my grandmother did it this way.  The smell of the seasonings remind me of her.

I also refilled my sugar bowl.

I keep a whole vanilla bean in my sugar bowl because my grandmother did.  It makes the sugar smell so sweet and gives it a hint of vanilla.  Frankly, I think anything I’m adding sugar to benefits from this.

Looks like a warm but I assure you it's a vanilla bean. The smell when you open the sugar bowl is just fantastic- sweet, tender... like home.

These are tricks I learned from my grandmother.  The other two tips that she lived by to which I also subscribe are as follows:

1.  Whatever you’re making for dinner can always be put in the fridge and served tomorrow if someone calls and invites you out to eat.

2. If you love something (clothing, kitchen gadget, book, etc) buy two of them.  Just in case.

 

I’ve learned a few tricks by cooking “professionally”- a great buttercream recipe and how to make a frosting rose- and few by eating out like it was my profession.  My favorite of those is to add sliced lemons, oranges and mint to a pitcher of water.  Gives it just a hint of flavor and is delicious.

So, what are your tips?  Share in the comments- I’m always willing to learn more….

 

Happy Pi(e) Day!

Pioneer Woman’s Chocolate Cookie dough rolled out and baked in a muffin tin to make the crust.  Filled with chocolate pudding, topped with strawberries.

Simple and easy.

 

Do Not Doubt Grandma, Part II

I posted here about my doubts about Grandma’s recipes in her recipe box.  I learned my lesson with those cheese puffs and I no longer doubt Grandma.  However, when I looked at this recipe for dream bars, I could feel doubt coming over me.  As I followed Grandma’s directions, I felt even more doubt.  The recipe didn’t seem right as I was making it and I didn’t think it would be anything good when it came out of the oven.

As usual, I was wrong.  Do not doubt Grandma.  She knows of what she speaks.  Really.

Grandma’s Dream Bars

Ingredients

For Base:

1 cup flour

1/4 cup brown sugar

1/2 cup butter

For Filling:

2 eggs

1 tsp vanilla

1 1/2 cups brown sugar

1/4 cup flour

1/2 tsp baking powder

1/4 tsp salt

6 oz of chocolate chips

1/2 cup chopped nuts

Directions:

Mix first three ingredients until crumbly,  I started with a pastry blender but quickly decided my fingers would work better.

It will be like making a strudel topping- mix until it’s sort of sandy-looking  and clumps together.

Press it into a greased (I used Pam) pan.  Grandma says to use a 13×9- I used an 8×8, rebel that I am.

Bake it in the oven at 325 degrees for about 15 minutes or until it is golden and sort of holds together.

Meanwhile, in a medium bowl, mix the eggs, vanilla and sugar.

Add the flour, baking powder and salt.  Mix well.  Add the nuts and chocolate chips.  I used chocolate and peanut butter chips but did not use nuts.  I also- full disclosure- eyeballed the measurements.  Pour the mixture into the baked base.

Bake at 325 for about 30-40 minutes.

The top will get sort of brownie-like while the inside will be gooey and sort of pecan pie consistency.

Make sure to, as grandma notes, “cut while still warm.”

Also, be sure to eat these once they’re cooled as fresh out of the oven they have the temperature of molten lava.

Here they are in my red cookie jar. I love my red cookie jar.

Quick

Y’know, it’s not that impressive that I’m “cooking” while I’m adjusting to having two small kiddos.  Mainly because my “cooking” has been a lot of thrown together salads.  Taco salad for one, and this improvised chef’s/cobb salad for another. I’ve found, if I add enough “stuff” the husband is ok with salad for dinner.

For more yummy salad ideas, see this post over at The Hungry Hippo.  As she points out, salad is quick, easy and uses up all kinds of odds and ends from the refrigerator.  Plus, you know, healthy.

Not a bad idea for me since I go back to work in about three weeks and my maternity clothes are too big, while my regular clothes are too small. I’m pretty sure I won’t be taken seriously as a professional if I show up to work in sweats and yoga pants (my current uniform).

Perhaps if I bring the baby, he’ll be enough of a distractor that no one will notice?  Or does that also put my professionalism into question?

love the little sleep smiles.

And to be fair, here’s the lovely toddler, with her Daddy, mesmerized by her current favorite TV show.  She’s a bit obsessed.

in her hand is a little LED piggy for your keychain. she's also obsessed with this.

Cute kids, I think, and so it’s easy to see why I’m not cooking as often!  They’re awfully fun.

Birthdays

At my mother’s school, they celebrate staff birthdays.  The prior month is responsible for the next month.  Which means that my mother, as a Valentine’s Baby, needed eleven small gifties for the March birthday staff.  Of course, she turned to me.  Perfect!  I’m home and since the baby is still in the sleeping more than waking stage, I have time.  Plus, I needed to make some special cookies to fill my new cookie jar.

I turned, once again, to the Pioneer Woman and her chocolate cookies with toppings.  I’ve been wanting to try these just because they seem so pretty.  I’ll leave you to follow her recipe but will give you my illustrations.  The cookie dough is yummy- sort of a chocolate shortbread. Mix it all up and let it sit in the fridge for at least two hours.  Roll it out- I experimented with different thicknesses and decided that thinner was a bit better- and then cut out the cookies. Pioneer Woman uses rectangles, I used circles.

Bake on silpat- I was so excited to use mine!- or parchment- for about 7-9 minutes, depending on thickness.

Set up your toppings station.

Ok, so the lighting was... odd for this shot. I didn't realize it at the time.

Melt your chocolate and get to dipping.  It makes really pretty cookies this way.

These were walnut and reeses pieces.

These were m&m’s and score bars.

These were toasted coconut, sprinkles, almonds, mini-chips and peanut butter cups.

Just add pretty packaging and you have great birthday gifts!

Apparently lots of people were born in March.  Including my daughter who will be two.  TWO!  Yikes.

The best part about these cookies was that I had lots of chopped toppings left over.  So I promptly made a batch of kitchen sink cookies, to use up all those toppings.  And those went into my new cookie jar. We’re all pleased at my house.

 

 

Thank You (again)!

One great thing about giving birth (aside from the obvious prize of baby) is that people feel compelled to give you things.  Most of the things I’ve been given have been designed to make my life easier in that they are in the form of dinner or gift cards that will enable me to get dinner without cooking.  So I feel the need to send out a great big thank you to those people.

After a lovely visit at her home on Sunday, Kate sent me home with yummy sauce and pasta.  Everyone at home was pleased.

Also, my daughter has developed quite a crush on her older son.  So cute.

And she sent me home, not only with food, but with a beautiful hand-made blanket and elephant.  She’s so talented.

A friend from work gave me a gift card to Whole Foods and an old family friend dropped off chicken, veggies and rice yesterday.  Mmmm.

Once again, I feel totally and completely lucky to have such wonderful friends and family.  Lucky, lucky, lucky!