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On the Go Snacks for Toddlers: Toddler Crackers Recipe

Nov 11, 9:59PM

As a busy mom of three I find myself constantly on the go and as  the mom of a toddler I have to stay prepared. One product this busy mom can't get enough of is the Brica Deluxe Snack Pod^®.  What I like best about it is how easily I can attach it to the car seat or stroller.

This spill-resistant snack and drink holder keeps foods and even drinks from spilling in the cracks of our car. The Quick-Attach™ clamp fits most stroller frames, car seats, and shopping carts in seconds and clean up is as easy as popping it in the dishwasher.

Easy Homemade Toddler Crackers Recipe

Ingredients: 

• 3 cups of white flour
• 1 TSP salt
• 2 TSP sugar
• 1 cup of water
• 6 TBSP of olive oil
• 1/4 cup grated cheese

Directions: 

This recipe is incredibly easy! Simply add your ingredients together in a bowl and mix until it comes together. I like adding the water a 1/2 a cup at a time so I can check the dough's consistency. Once your dough has come together simply roll it out your dough, sprinkle with water and top with cheese. I also added some sesame seeds and an all purpose seasoning for flavor. You could easily add cheddar cheese and make fun cheesy crackers!

Once they are rolled out you'll want to cut them. If you have cookie cutters you could also make small cheesy crackers that are in shapes. You could really make this recipe your own!

Bake your crackers at 450 degrees for 12 minutes.

Just place on a wire rack to cool and your toddler will be munching on homemade crackers in no time!

As a busy mom of three I try to spend time with each of my children. Such simple kitchen projects allow me to get my toddler involved. From helping to clean off spoons to giggling while we roll out the dough I want every moment we spend together to be better. I want to make together better each and every day and spending time in the kitchen with my girls is just one of those ways that we do.

When we're out and about having those snacks around really does help with dreaded mid-grocery store meltdowns. The Brica Deluxe Snack Pod^® makes snacking easy on the go.

What's a fun snack that makes your toddlers day?

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Recipe: Green Matzoh Ball Soup

Nov 11, 9:22PM

Recipe courtesy of Mollie Katzen, 'The Heart of the Plate'

(Houghton Mifflin Harcourt, 2013)

Green Matzoh Ball Soup

Serves 4 to 6, makes about 20 matzoh balls

4 large eggs

2 tablespoons grapeseed or canola oil

1 cup finely minced broccoli, trimmed, peeled stalks and florets

1 cup matzoh meal

1 teaspoon salt

Black pepper (optional)

1 1/2 to 2 quarts vegetable stock

1. Break the eggs into a medium bowl and beat them with a whisk. When they are smooth, beat in the oil.

2. Add the broccoli, matzoh meal and salt, and, if you like, some pepper to taste.

3. Cover the bowl with plastic wrap and let the batter firm up in the refrigerator for at least an hour.

4. Put on a large pot of water to boil. When it boils, reduce the heat to a simmer.

5. Meanwhile, form 1-inch balls with the matzoh batter, dampening the palms of your hands slightly so the batter doesn't stick. Gently slide the matzoh balls into the simmering water and let them cook, uncovered, for 40 to 45 minutes; they will almost double in size. If you plan to serve them the same day, leave them in the cooking water until serving time. (They won't overcook.) If you plan to serve them a few days later, drain them, then store in a tightly covered container in the refrigerator. Bring to room temperature before serving.

6. To serve, heat the stock to your desired temperature. Place several matzoh balls in each serving bowl and ladle in the hot stock. Serve pronto.

-- Mollie Katzen, "The Heart of the Plate" (Houghton Mifflin Harcourt, $34.99, 456 pages)

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Recipe: Pumpkin-Bourbon Eggnog

Nov 11, 9:22PM

Recipe courtesy of Maria del Mar Sacasa, 'Winter Cocktails'

(Quirk, 2013)

Pumpkin-Bourbon Eggnog

Serves 12 to 14

2 tablespoons unsalted butter

1 cup pumpkin puree

1 1/2 teaspoons cinnamon, plus more for sprinkling

1/2 teaspoon ground allspice

Pinch salt

2 cups heavy cream

2 cups whole milk

1 1/2 cups bourbon

1/2 cup brandy or cognac

8 large eggs, separated

1/4 cup packed dark brown sugar

2 teaspoons pure vanilla extract

1/2 cup granulated sugar

1. Melt butter over medium heat in a medium saucepan. Add pumpkin, cinnamon, allspice and salt and cook, stirring, for 2 minutes.

2. Whisk in cream, milk, bourbon and brandy; bring to a simmer. Remove from heat; cover to keep warm.

3. In a large bowl, whisk egg yolks, brown sugar and vanilla until thickened (wrap a damp kitchen towel around the base of the bowl to keep it steady while you whisk). Pour the pumpkin mixture into the egg yolk mixture, whisking constantly until well incorporated. Pour mixture back into saucepan; cover to keep warm.

4. In a separate large bowl, whip egg whites with an electric mixer on medium speed until soft peaks form, about 2 minutes. Gradually add granulated sugar, whipping until firm, glossy peaks form, 1 to 2 minutes longer.

5. Transfer pumpkin mixture to a punch or serving bowl. Fold in egg whites with a rubber spatula and ladle portions into warmed, heatproof glasses or mugs. If serving cold, allow the pumpkin base to cool to room temperature and then refrigerate until well chilled. Fold in egg whites and ladle into chilled glasses. Garnish with cinnamon.

-- Maria del Mar Sacasa, "Winter Cocktails" (Quirk, $22.95, 160 pages)

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Recipe: Mulled White Wine

Nov 11, 9:22PM

Recipe courtesy of Maria del Mar Sacasa, 'Winter Cocktails'

(Quirk, 2013)

Mulled White Wine

Serves 4

2 teaspoons black peppercorns

2 teaspoons whole cloves

1 750-ml bottle white zinfandel

1/4 cup granulated sugar

1 small bunch sage

1 small bunch thyme

Rind and 2 tablespoons juice from 1 lemon

1 cup pear eau-de-vie or brandy

1 firm ripe pear, peeled, cored, and thinly sliced

1. Place peppercorns and cloves in a medium saucepan. Stir over medium heat until fragrant, 2 minutes.

2. Add wine, sugar, sage, thyme, lemon rind and juice; bring to a simmer over medium heat, stirring until sugar is completely dissolved. Reduce heat to low; simmer for 10 minutes.

3. Strain mixture through a fine-mesh sieve into a bowl; discard solids. Return mixture to saucepan. Stir in eau-de-vie and pear slices. Simmer over medium-low heat until pears are fork-tender but still retain their shape, 8 to 10 minutes.

-- Maria del Mar Sacasa, "Winter Cocktails" (Quirk, $22.95, 160 pages)

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Chocolate-Peanut Butter Cake recipe

Nov 11, 9:11PM

Used with permission from Pickles, Pigs, & Whiskey: Recipes From My Three Favorite Food Groups (and then some) by John Currence/Andrews McMeel Publishing, LLC

Currence writes: Chocolate and peanut butter almost killed me. Or, at least, that's what I tell people. I was living on a steady diet of coffee, Jif extra-crunchy peanut butter, and Baskin-Robbins chocolate and peanut butter ice cream through half of 2008 and most of 2009, as we were opening Snackbar and trying to shape Big Bad Breakfast. Precisely one month after winning the James Beard Award and an alcoholic goodwill tour to celebrate, I collapsed and spent a month in the hospital.

My pancreas had gone off like a bomb, as my doctor explained it, due partly to the poor dietary choices, but largely a result of a conspiracy of bad genetic material. I blame my parents (rightly, unless I don't actually belong to them) and am still looking for legal counsel to help me settle my "reparations."

This cake was not developed to mark the occasion of my deficient DNA, but rather exists as recognition of my enduring love of the combination of these flavors together, in spite of their crushing effect on my pancreas a few years back. If this doesn't translate to you, may God have mercy on your soul.

Chocolate-Peanut Butter Cake

Serves 10

3/4 pound semisweet chocolate, chopped

1 cup unsalted butter

3 large eggs

1 cup granulated sugar

2 teaspoons vanilla extract

3/4 cup all-purpose flour

1 teaspoon baking powder

2 pinches of salt

Preheat the oven to 325°F. Butter and lightly flour two 9-inch round cake pans and set aside.

Place a stainless-steel or glass bowl over a pan of gently simmering water. Melt the chocolate and butter together in the bowl.

On medium speed, beat the eggs in a stand mixer fitted with the paddle attachment until smooth. Add the sugar and vanilla and beat on medium speed for 5 minutes. Scrape down the sides of the bowl and beat for an additional 5 minutes. Beat in the chocolate mixture on medium speed until well blended.

Stir together the flour, baking powder, and salt in a bowl. With the mixer running on low speed, add the flour mixture 2 tablespoons at a time, making sure to fully incorporate each addition before adding the next.

Divide the batter between the prepared pans and bake for 20 to 25 minutes, until set. Fully cool the layers in the pans. When cool, invert onto cardboard cake circles or baking sheets and place uncovered in the freezer to chill while making the mousse and ganache. A cold cake will make the mousse easier to spread.

Put one of the cake layers, bottom side up, on a cake circle or serving plate. Spread the peanut butter mousse evenly over the top. Place the second layer on top of the first, bottom side down, and return the cake to the freezer while preparing the ganache.

Remove the cake from the freezer and smooth the thickened ganache over the top and down the sides of the cake. Chill until the ganache hardens.

Peanut Butter Mousse

1/2 cup heavy cream

1/4 cup confectioners' sugar

3/4 teaspoon vanilla extract

1 cup creamy peanut butter

Whisk the heavy cream, confectioners' sugar, and vanilla on high speed in a stand mixer fitted with the whisk attachment until stiff peaks form. Transfer to a medium bowl and set aside.

In the same bowl on the stand mixer, beat the peanut butter until smooth. Gently fold in the whipped cream, one-third at a time, until fully combined.

Ganache

1-1/2 cups heavy cream

3 tablespoons granulated sugar

3/4 pound dark chocolate, chopped

Warm the cream, sugar, and chocolate in a saucepan over low heat until the sugar begins to dissolve. Stir well with a heatproof spatula until the chocolate is fully melted and then remove from the heat. Allow the ganache to rest and cool for 15 minutes.

Listen to: "Surrender (Live)" --Cheap Trick

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Chicken Skin Cornbread recipe

Nov 11, 9:11PM

From "Pickles, Pigs, & Whiskey: Recipes From My Three Favorite Food Groups (and then some") by John Currence/Andrews McMeel Publishing,

Currence writes: This recipe flies in the face of everything Southern. For those of you entirely unaware of what was on the tablet that Moses lost coming down the mountain, it said, "Thou shalt add neither flour nor sugar to cornbread." Well, this one has both . . . and some. Flour makes the bread a little less course and sugar masks the bitterness cornmeal can have, or maybe it is acid reacting with the cast iron. Whatever the case, a little sugar helps.

Chicken Skin Cornbread

Makes enough for 8 to 10 people

1-1/2 tablespoons bacon fat

3 cups yellow cornmeal

1 cup all-purpose flour

4 tablespoons sugar

2 teaspoons baking powder

2 teaspoons baking soda

1-1/2 teaspoons salt

5 whole eggs, whisked lightly

4 cups buttermilk

1 cup sour cream

1/2 cup melted butter

1-1/2 cups Crushed Chicken Cracklin's (see Note)

1-1/2 tablespoons black pepper

Preheat the oven to 350 degrees and heat a 12-inch cast-iron skillet for 20 minutes. Remove the skillet from the oven and coat the inside liberally with bacon fat. Return the pan to the oven until ready to bake.

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt and blend well. In a separate bowl, whisk together the eggs, buttermilk, sour cream, and melted butter until fully combined. Stir the wet mixture into the dry mixture and combine well. Blend in the Crusted Chicken Cracklin's and black pepper. Pour the mixture into the hot skillet and bake for 30 minutes or until fully set and golden brown.

Note: For Chicken Cracklin's, save the skin from 12 to 14 chicken breasts and thighs (freeze them until you have enough). Layer the thawed skin flat on parchment paper in single layers on a baking pan. Stack as many as 4 or 5 sheets on each baking pan. Sprinkle each layer lightly with salt, black pepper, and cayenne. Cover the top layer of skins with parchment and place a second baking sheet on top; add weight with a sauté pan. Place the pan in a 350 degree oven for 12 to 15 minutes, or until the skins turn golden brown. Remove, drain, and crumble. Try not to eat one. It can't be done.

Listen to: "I Love You" --Asie Payton

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