January 19, 2010
Drew is moving on to more new foods. So far he has tried carrots, sweet potatoes, sweet peas, pumpkin, and green beans. He loves them all except for the sweet peas. He was NOT a fan according to his teacher at daycare. So we’ll just have to go back to those later. I’m really glad he is trying all these new foods and liking them. As much as I love to cook, my worst nightmare is having a child that is a picky eater. I already have a husband that is! For the pumpkin, I pretty much just used canned pumpkin and mixed in it in his cereal. I froze the rest in my baby food freezer trays just like I did here.
You can see he ate it up!
For the green beans, I used frozen green beans and steamed them until they were tender. Then I pureed them in my food processor making sure to puree them well. Then I also froze them in the trays and stored them in freezer bags as I’ve done with his other foods.
One 16 oz bag makes about 14-16 1 oz servings.
I have found it to be so easy to make Drew’s food so far and it costs so much less than buying pre-packaged baby food. For instance on the green beans, I got the bag of frozen beans on sale for $1.00 and it made about 14 servings. One container of pre-packaged baby food green beans at the store is around $1.25! Granted, Drew is only eating about 1 oz of food mixed in with his cereal right now, but still the savings are huge. When I first decided to make his food I was a little nervous. Afterall, this is my first child and I really didn’t know what foods to start him off on. So while in the grocery store, I stopped by the baby food aisle and looked at the 1st foods to see what types there were. I also read a lot of articles online about making baby food as well as other blogs. So if you’re thinking about doing this too, don’t be afraid. It really is so easy and doesn’t take much time at all. Just spend a little time on the weekends preparing the food and then pull it out of the freezer during the week. Plus you’ll save a ton of money and you’ll know exactly what’s in your baby’s food.
October 26, 2007
Whenever people come to stay at my house, I always like to bake something to have while they’re here. My mom and sister are going to be at my house this weekend so I decided I’d get in the kitchen tonight and whip something up for them. The last time they were here, they really enjoyed the pumpkin chocolate chip muffins I made, so I thought pumpkin bread would be a good idea. As I was looking at recipes online, I found that most of them had 1 cup of oil. I thought that was a little too much oil so I kept looking. Now I know you can sub applesauce for the oil but I didn’t have any. Well I finally found a recipe that uses no oil. But let me tell you, it is not lacking anything without the oil. This bread turned out so moist and delicious! And so much healthier without the oil.
Baked Pumpkin Bread
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (I used 1/2 tsp ground ginger)
- 1 cup solid pack pumpkin puree (I used 1 1/2 cups)
- 1 cup packed brown sugar
- 1/2 cup buttermilk (I didn’t have any so I used 1/2 cup milk mixed with 1/2 tsp lemon juice)
- 1 egg
- 2 tablespoons butter, softened
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9×5 inch loaf pan and smooth the top.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
*I only baked this for about 40-45 min and it was done.
Original Source: All Recipes
October 5, 2007
I had about half a can of pumpkin leftover in the fridge from when I made scones earlier in the week. Well I didn’t want it to go to waste, so I had to come up with something to make with it. I thought about cookies or bread, but then settled on muffins. My family is coming for the weekend so I thought I’d bake the muffins to have for breakfast while they’re here, along with some banana bread. So I skipped cooking dinner tonight and started baking. These muffins turned out so moist and delicious! I made a few changes to the recipe based on what I had on hand and they were still great.
Pumpkin Chocolate Chip Muffins
- 3/4 cup white sugar
- 1/4 cup vegetable oil
- 2 eggs
- 3/4 cup canned pumpkin
- 1/4 cup water
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves(omitted)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg (omitted)
- 1/2 cup semisweet chocolate chips
*I added 1/4 tsp ground ginger and 1/2 tsp vanilla extract.
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
- Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
- Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
Original Source: All Recipes
September 30, 2007
I woke up to a beautiful, sunny Fall day here in Alabama this morning. There was a slight chill and breeze in the air. The perfect day for taking a walk, making a pot of coffee, and of course baking. I have been wanting to make my first pumpkin baked good of the season and figured today was as good a day as any to do that. There’s a recipe for pumpkin scones that I’ve seen floating around several blogs lately that I thought looked really great. I had never made scones, so decided I’d give that a shot. Of course I had my two best helpers in the kitchen with me this morning; my dogs, Tag and Riley. And while they don’t really help, they love to be wherever I am and are great company. They love to watch while I’m cooking or baking in hopes that they’ll get a little taste. : )
I have to say, this recipe was really easy. So don’t be afraid to try this if you’ve never made scones before. They turned out so tasty, too!
2 cups all-purpose flour
1/3 cup light or dark brown sugar
½ tsp. ground ginger
½ tsp. cinnamon
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ cup cold unsalted butter, cut into pieces
1/3 cup white chocolate chips (optional) (I omitted these)
1/3 cup buttermilk (I didn’t have any so used 1/3 cup milk mixed with 1 tsp lemon juice)
½ cup pumpkin
1 tsp. vanilla extract
For the egg wash:
1 large egg
1 tablespoon milk or cream
Preheat the oven to 400° and place a rack in the middle of the oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped white chocolate. In a separate bowl mix together the buttermilk, pumpkin and vanilla, and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round. Cut the circle into six equal triangles. Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.
Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Makes 6 scones.
*I made 8 scones from this recipe
Original Source: The Joy of Baking
I thought I’d add this in here too as a PSA. Last night my best friend and I were out and about and stopped at Target. I found these on sale 2 for $1 in the dollar bins and bought six. At my store they had cream and a rust color. If you’re in need of some ramekins, check out your local Target.