One of the best things that we got for my daughter (so far) has to be the learning tower we have for her in the kitchen. She’s able to be at the same level as the counter-top and she can “help” with cooking. So far, she’s just been present while I cut up meat and peel veggies, and usually just samples the veggies as they’re getting chopped up. Today, we decided to make some cookies together!
Autumn used to be really into the mixed fruit and veggie pouches, but lately she hasn’t been so interested in them. The other day, we attempted to give her one and she ate none of it. I thought it might be nice to make cookies out of it so then I can give them to Aiden, too. I wanted to find a cookie recipe that didn’t have any sugar, and I found one here! This recipe I am about to share is an adaptation of the recipe from food.com.
This recipe is egg-free, flour-free, and sugar-free! I like that it’s egg-free because it means that Autumn can help me and I don’t have to watch her like a hawk to make sure she doesn’t sample the cookies before they go in the oven.
2 ripe bananas
1/3 cup your favourite fruit and veggie pouch (we used a Love Child Organics one made with apples, pumpkin, raisins and cinnamon, but you can pick whatever kind you like/have around)
2 cups oats
1/4 cup milk
1 tsp vanilla
1 tsp cinnamon
- Preheat oven to 350* and prepare pans with parchment paper.
- Mash bananas
- Mix in the rest of the ingredients with the mashed bananas
- Spoon batter onto the pans. Bake for approximately 15 minutes.
- Let cool on pan and enjoy!
These cookies were incredibly easy to make, and my toddler said “num” as soon as she tasted a bite and kept asking for more, so she really likes them. I am also comfortable giving them to my 7 month old because they’re made with all good things.
She LOVED helping make the cookies, and waiting for them to be done.
Before we decided on doing baby-led weaning for Autumn’s solids, we bought some baby cereal on sale at Target. We gave the cereal to Autumn a few times before ultimately deciding that finger foods were better to give her. I’m not really a fan about giving food to Autumn that I wouldn’t eat, and the baby cereal definitely fell under that category. So, I needed to find something to do with all the leftover cereal. A friend of mine suggested that I make muffins out of it, which I thought was an amazing idea!
I didn’t have an easy time finding a recipe that I liked. There were a lot on Pinterest, but they all called for a lot of apple sauce/baby food, which I don’t have in the house right now. I eventually found this recipe and the following recipe is an adaptation of that.
Baby Cereal Muffins
1 cup flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp cinnamon
1 cup infant cereal, any variety
1/2 cup breast milk or water
2 Tbsp oil
3 eggs, beaten
1 tbsp vanilla
- Preheat oven to 350°F.
- Mix flour, sugar, baking powder, cinnamon and infant cereal together in a large bowl.
- Mix in breast milk (or water), oil, eggs, and vanilla one at a time and mix until smooth.
- Spoon batter into 24 paper-lined mini muffin cups. Approximately one teaspoon per cup.
- Bake for about 20 minutes.
Yields: Approximately 24 mini muffins
Autumn loves them, too! 🙂
This is my very first Easter as a married woman, and my first Easter as an official Mennonite (well, at least with a Mennonite last name!!). So, I decided that I needed to do something that loads of Mennonite women do around this time of year which is make PASKA bread!
The first time I heard about Paska was right after last Easter. I had been working in a Mennonite church for about two months, and the lead Pastor brought some in the first day back at work after Easter for our prayer meeting first thing in the morning. I can’t remember now whether or not I actually liked it, but it was something I’d never heard of before.
Doing a quick google search, I found out that Ukrainians also make paska bread, and they are really serious about it. I wish I had known that before I started baking, otherwise I would not have been playing music for the whole time … I was told last year that the reason for paska was because during lent, many people give up much of what goes into the bread, so at the end of lent everyone has a tonne of eggs because their chickens didn’t stop laying eggs because of lent. They also had a lot of milk, because they couldn’t exactly stop milking their cows during lent either. So, the recipe for traditional paska called for a lot of these things because everybody could finally eat them again.
One of the gifts we received at our wedding was a recipe book called “Mennonite Girls Can Cook”. I’ve used a few of the recipes in there before, and this was the first one that I would say is a more traditional recipe! You can find the recipe I used here!
Before! Waiting for the dough to rise!
After! It worked!!
I love how they turned out, and my husband said it was the best paska he’s ever had! which is pretty awesome 🙂
So I sliced the two larger ones in half and packaged them up! At church we’re going to give them to our friends <3
Hope you have an amazing Easter!
One thing that I have really missed from first term is being able to use my crockpot! Last term, I was able to use it almost weekly, sometimes more than once in a week, and pretty much all of my “recipes” were made up as I put things in the crock pot. Since today is the last day of my reading week, I’m going to make something special for dinner tonight, and share it all with you!
2 Chicken Breasts
5 Small Potatoes
About a cup or so of chopped up carrots
Spices to your taste:
1. Peel and cut potatoes.
2. Cut up chicken.
3. Cut up carrots
4. Spice spice spice!! (as you can see, I like a LOT of spices in mine, but put in as many as you feel comfortable with!)
5. Mix it up!
6. Put it on high for about 5 hours, or on low for about 8-10.