One of the cool things about a group trip is meeting some cool peeps. I am always inspired by moms that do it all...are beautiful, have healthy and happy kids and actually do something else :)

I met a great girl like this on my recent Kentucky Derby trip - Rachel Kelley. Yes - she is cool - and she has a LOT to say - check out her thoughts on her cool blog...Stanton Undefined!

Grey Goose® Oaks Lily®
 

Ingredients:
1 oz. GREY GOOSE® Vodka 
1 oz. Sweet and Sour Mix
3 oz. Cranberry Juice
Splash of Triple Sec 

The Offical Drink of the Kentucky Oaks

Once the ingredients are mixed, place the Grey Goose® Oaks Lily® in a tall glass with crushed ice, add a straw and garnish with an orange wedge and cherry.

Derby Cheddar Pecan Torte, Cheddar Box Gourmet Restaurant

Ingredients:
1 12 oz package grated sharp cheddar cheese at room temp
1 c pecans chopped
1 med onion
2 8oz pkgs cream cheese, softened
1/2 mango chutney (or any jam like mango spread)
1/2 c frozen spinach, thawed
1/2 t garlic salt
1/2 t oregano
1 T beef granules
1/2 t basil
dash pepper, celery seed, cumin and nutmeg

Directions:
combine cheddar cheese with pecans and onion. place half of the mixture in an 8″ round souffle dish.

combine 8oz cream cheese with the chutney blend thoroughly. spread over cheddar cheese mixture.

drain spinach completely, squeeze (really squeeze) out all excess moisture. add seasonings and remaining 8oz of cream cheese. blend thoroughly.

Top with remaining cheddar cheese mixture. refrigerate until serving time.

To serve invert on a plate and serve with crackers.

HAPPY MUNCHING! 

Morning Time Breakfast Granola Cups, Mommie Cooks!

Ingredients:

To a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.

Heat until butter is melted and ingredients are combined. Remove from heat and stir in the vanilla.

In a separate bowl mix together the oats, wheat germ, flax seed, almonds and cranberries.

Pour the liquid over the dry ingredients and stir until completely coated.

Place the mixture into the fridge for about 30 minutes to cool.

When ready to bake, grease up a muffin tin and fill each opening about 2/3 full.

Using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.

Place the bowls into an oven preheated to 325 degrees. For regular sized muffin cups, cook about 15-17 minutes. For mini muffin cups, cook about 10-12 minutes.

Let cool completely before removing from the tin.

Store in an air tight container. When ready to eat, pull one out and fill with the yogurt of your choice. Top with fresh berries.

Pesto Pasta Salad, The Pioneer Woman

Ingredients:

8 ounces, weight Short Fusilli Or Rotini (corkscrew) Pasta
1/3 cup Prepared Pesto
1/2 cup Shredded Parmesan Cheese
1/2 cup Mayonnaise
1/2 cup Sour Cream
1/4 cup Milk, More For Thinning
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 head (large) Romaine Lettuce, Sliced Into 1-inch Pieces
1 cup Grape Tomatoes, Halved
1/2 cup Black Or Kalamata Olives, Halved
4 ounces, weight Mozzarella Cheese, Cut Into Cubes
4 Tablespoons Pine Nuts (optional)
8 Extra Parmesan, For Sprinkling

Directions:

Avocado Ice Pops

Ingredients:

1 cup chopped ripe avocado
1/3 cup sweetened condensed milk
3 tbsps freshly squeezed lime juice
pinch salt
2/3 cup water
3 tbsp extra-rine sugar or granulated sugar

Directions:

Place avocado, condensed milk, lime juice and a scnat pinch of salt in blender. Sitr together water and sugar until sugar is dissolved. Add to belnder. Puree at medium high speed.

Pour into molds, tapping them on work surface to remove any air pockets. Insert sticks and freeze until solid, at least 4 hours. If you are using an ice pop kit, follow the manufacturers instructions.

Excerpted from 200 Best Ice Pop Recipes by Andrew Chase © 2013www.robertrose.ca May not be reprinted without publisher permission
 

Plank-Grilled Sweet Soy Salmon, RestaurantRehab.com

Oscar de la Renta children's wear


Linen blazer & searsucker tie - Oscar de la Renta

The folks that work with Oscar were generous enough to lend us some FABULOUS clothing to try on for the holidays. OH MY - are my kids spoiled! How beautiful are these threads!


Pink dress, white linen dress with blue flowers & pink coat - Oscar de la Renta

It is Oscar at his best.


Pink dress, pink searsucker tie, blue blazer, White linen dress & pink coat - Oscar de la Renta


Children's wear will NEVER be the same (nor will my kids after putting on such beautiful outfits!)

 
Linen blazer, searsucker tie, pink dress - Oscar de la renta 

Cherry Berry Smoothie, 150 Best Desserts in a Jar

 

Credit for photos: Philip Jourdan

This has to be the best creamy cherry dessert you’ll ever enjoy. Be aware, the yield will vary depending on the berries used. You may get three very generous servings or four that don’t quite reach the tops of the jars.  

Tips

Substitute an equal quantity of low-fat milk for the almond milk.

Ground almonds are often called “almond flour.” They are available in well-stocked supermarkets or natural foods stores.

Ingredients:

Four 12-ounce (375 mL) tall jars

Blender 

1 cup  frozen mixed berries

1 cup  frozen pitted cherries

1 ripe banana, peeled

1 cup  cherry-flavored yogurt

1⁄2 cup almond milk (see Tips)

2 tbsp liquid honey

2 tbsp plain yogurt

2 tbsp ground almonds (see Tips)

Directions: 

1. In blender, purée berries, cherries, banana, cherry yogurt, almond milk and honey. Blend at high speed for 2 minutes. Pour into jars, dividing equally.

2. In a bowl, mix plain yogurt and almonds. Top each jar with a dollop of the mixture and serve immediately.

Makes 3 to 4 servings

Excerpted from 150 Best Desserts in a Jar by Andrea Jourdan © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

Edamam.com

We have discovered one of the coolest websites/iPhone apps out there - edamam.com!

It is ONE stop shopping for recipes and their nutritional information! The best part of it is - you can access the best 4-5 recipes from the ENTIRE internet in ONE place!

We love it because you can search for recipes using all sorts of We love it because you can look for recipes YOU want using all sorts of search characteristics, from gluten-free and low sugar to # of calories and also LOW CARB (we are still on that kick!)

They have done all the work - and all you need to do is get on the site and choose what you want to make for dinner (no they aren't cooking it too!).

Roasted Savoy Cabbage with Black Bean-Garlic Sauce, RecipeRehab.com



INGREDIENTS

1 head(s) cabbage, savoy - cored and cut into 1-inch squares

4 teaspoons oil, canola

2 tablespoons wine, rice - Shao Hsing, or dry sherry

4 teaspoons black bean garlic sauce

1 bunch(es) scallion(s) (green onions) - minced

2 teaspoons vinegar, white - distilled

2 teaspoons oil, toasted sesame

5 dashes hot sauce - or to taste 

DIRECTIONS

Preheat oven to 500°F. Toss cabbage and canola oil in a large roasting pan and spread out in an even layer. Roast until beginning to wilt and brown, about 15 minutes.

Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss. Continue roasting until tender, about 5 minutes more.

Toss with scallions, vinegar, sesame oil and hot sauce until combined.

Green Apple Guinness Melt, US APPLE ASSOCIATION

Yield: 4 to 6 servings

Ingredients:
1 baguette, cut into thirds, then each piece cut lengthwise in half (6 pieces total)
2 1/2 tablespoons salted butter
2 1/2 tablespoons all-purpose flour
6 ounces dry stout, such as Guinness
14 ounces extra-sharp cheddar cheese, shredded
1 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
Kosher or sea salt to taste
Freshly ground pepper
1 Granny Smith apple, unpeeled, cored and cut crosswise into 1/8-inch thick slices

Directions:
Turn broiler to high and set a rack about 6 inches from the heating element. Line a baking sheet with aluminum foil, shiny side up. Arrange the baguette pieces, cut side down, on the sheet and broil until lightly toasted, about 2 minutes. Remove from oven, turn the pieces over, and use your fingers to scoop out enough bread to make a channel in the center of each piece. Set baguette pieces aside, still on the tray.

Melt the butter in a large skillet over medium-high heat and cook until bubbling and golden brown. Add flour and whisk it in until the mixture is smooth and chestnut brown. Add the beer and whisk until smooth, then reduce heat to medium and continue stirring until thickened and smooth. Reduce heat to low and add cheese, mustard and Worcestershire, stirring continuously until melted and smooth. Add salt and pepper to taste.

Spoon a generous amount of cheese sauce into each baguette piece. Lay a few overlapping apple slices over the cheese, then transfer to the oven and broil until browned and bubbling, 2 to 4 minutes. Serve hot.

It pays to have FABULOUS friends that live all over the City! 

BFF Mara B in TriBeCa brought her daughter and friend to Cricketeers Arms this past week and LOVED it!

(sorry you have to turn sideways to see how CUTE THEY ARE!)

They said "Fun spot for kids, cool booths, good music"...AND since it is a bar, Mom and Dad can enjoy a well deserved beer or glass of wine while kids dine on the delicious food!

Thanks for being there girlfriend!

XO 

Tomato-Meatball Soup with Grilled Cheese

Ingredients:  
 
For soup:  

• 1 (28oz) can Dei Fratelli Crushed Tomatoes
• 28oz  Chicken broth
• 1 Lemon
• 1 Onion, chopped
• 1 clove Garlic, minced
• 1 tsp Salt
• 1 tsp Pepper 
  

For meatballs:      

• 1.5 lb Ground Turkey
• 1 tsp Red pepper flakes
• 1 tsp Salt, grated
• 1 tsp Garlic powder
• 1 tsp Oregano
• 2 tsp Dijon mustard
• 1 Egg
• 1/4 Cup Panko breadcrumbs 

Preparation:

 1. For the soup: Saute the onion and garlic in some olive oil. Add the tomatoes, broth, lemon, and bay leaf. Season with salt and pepper. Let this simmer for 20 minutes. 

2. Working in batches, pour the soup into a blender and mix until smooth.

3. For the meatballs: Preheat the oven to 400 degrees. Mix all the ingredients into a bowl and stir until just combined. 3. Line a baking sheet with foil and spray generously with non-stick spray. These meatballs are pretty sticky, but that's OK because they're turkey and you need the extra moisture to ensure they don't dry out. 

4. For the grilled cheese:The more cheese, the better. White cheddar, fontina, or mozzarella work well here.

Pan: Frying pan and 14x14 baking sheet

Servings: 6 

Single Serve Microwave Rice Krispy Treat Recipe, Prudent Baby

Ingredients
4 large marshmallows
About a tablespoon or two of butter
About a cup of crispy rice cereal
A bowl of ice

How to Make A Microwave Rice Krispy Treat
1. Put the butter and marshmallows in a cup, jar, mug, or bowl.
2. Microwave for about 30 seconds, check if the butter is melted and the marshmallows have puffed up and sunk. If you need to, blast it in the microwave a few seconds at a time until done. Stir.
3. Add crispy rice cereal. Stir to coat.
4. Eat hot, or stick in a bowl of ice to cool quickly. You can also trade out your cup/jar for a cold one to make it cool quicker.

For the torte:

Valentines Day Cupcakes, Allrecipes.com



Ingredients:

1 (18.25 ounce) package white cake mix
1 1/4 cups water

Sweet Andy's Cookies


 
First of all, I have to tell you I am NOT a sweets person. Give me a good chip and I will pass on a cookie ANY day. But given the Sweet Andy's Cookies people sent me a HUGE box of their cookies, I HAD to give them a try...I AM SO PISSED as I AM NOW AN ADDICT! Seriously, these cookies must have something in them - they are nothing less then amazing!

My kids, my husband, my best friend - we all are now clamouring for these cookies. Sweet Andy's has EVERY flavour you would want: Chocolate Chip, Double Chocolate Chip, Oatmeal Raisin, Sugar Cookies, Mint Chocolate Chip and MY personal favorite TRIPLE Chocolate Chp (with peanut butter, white chocolate and milk chocolate chips).

Honestly I WANT you ALL to try them not only because they are the most FABULOUS MOIST and TASTY cookies you will EVER have but also because of the story behind the cookie.

Andy, was in the financial world and after leaving it to pursue work with his chuch he couldnt make ends meet. After so many of his friends helped his family (5 kids) in their struggle to survive, Andy baked them cookies as a "Thank You". These cookies were so good - that people suggested he do it for a living...and to make a long story short... Andy has opened a small bakery in Westhampton Beach, NY.

If you can't make it there - you can buy them HERE! I AM SO GOING TO!!!!

HAPPY MUNCHING 

Karen Hatfield's Brown Butter Roasted Pecans
Makes six to eight small portions

Ingredients
2 oz. butter
2 c. pecans
1/8 c. honey
1 tsp. kosher salt
½ tsp. ground sumac or paprika (optional)
1 lg. sprig rosemary, destemmed

Get It Done

1. Preheat oven to 350°.

2. In a large saute pan over moderate heat, melt butter and begin to brown.

3. Once the butter is browned and smells strong and nutty, add the rest of the ingredients; stir to coat everything evenly.

4. Transfer mixture to oven-proof pan; bake for about 10 minutes or until completely toasted.

5. Drain onto a paper towel and serve once cool.

The Sycamore Kitchen, 143 South La Brea Avenue, between West First and West Second Streets, Mid-City (323-939-0151 or thesycamorekitchen.com).

Celebrity Chef George Duran and IMUSA’s Recipe for Crunchy Herbed Guacamole:

Ingredients:

2 Ripened avocados, halved and pitted
3 Small red radishes, diced
¼ Cup finely chopped cilantro
¼ Cup snipped fresh chives
Kosher salt or table salt, to taste 
Juice of ½ lime
Bottled Chipotle Hot Pepper Sauce (optional)

Preparation:

Scoop avocado flesh (for best results, inside an IMUSA Molcajete) and add the cilantro, chopped chives, lime juice, and chipotle hot pepper sauce. Gently mash with until the desired consistency is reached. Fold in diced radishes and season with salt to taste.

AUNT BONNIE’S PECAN PIE, Wholly Wholesome

1/2 Cup Sugar
1 Cup Corn Syrup
4 Tablespoons Butter 
3 Eggs (beaten lightly)
1 teaspoon pure vanilla extract
1 pinch salt 
1 9-inch Wholly Wholesome Pie Shell (White, Whole Wheat, Spelt, Gluten Free) 
2 Cups broken pecans (broken into small pieces)
60 whole pecan halves for the topping 

Instructions:

Combine sugar and syrup in a fry pan over a medium heat for 5 minutes. Melt butter into mixture. Set aside to cool (if you’re in a rush, put the pan on a bed of ice in the sink). Preheat oven to 400 deg F.
Fill pie shell w/broken pecans. Pour syrup mixture over pecans until it’s just below the rim. Arrange pecan halves on top starting with the largest pecans around the outside in a circle and using progressively smaller pecan halves as you circles move towards the center. Be sure to save some nice small ones for the center. Place on a piece of foil on top of a cookie sheet and place in the oven. Reduce oven to 350 deg F. and bake for 50 minutes or until pecans are nicely toasted, but not burnt.

Neighborhood Treats: Gramercy - Mama One To Three

 

I have a confession--I have not-so-acidentally instilled in my older daughter the joyful love for dining out that I have always had. So when she asks--every day--if we can go out to dinner, I reluctantly--but happily--often agree that we should.

Our go-to place--for coffee, lunch, dinner, waffles, and ice cream cones--is Petite Abeille on 20th Street and First Avenue (they have four locations in the city). My husband and I have tried just about everything on the Belgian menu--and we have ordered every dish, at one time or another, off of the children's menu. My three kids quickly grab the crayons and paper are brought the table as we are seated. We appreciate that we can have a beer or glass of wine (or both!) with our meal, the kids can be themselves (which sometimes means running up and down the aisle), and we always meet neighbors and friends with their children while we are there. Service is friendly and kid-understanding (meaning they don't freak out when they see us barrel in with our enormous stroller and squirmy little ones). Stroller parking is available but not plentiful--weekend brunch times are a little too busy for our comfort. We often enjoy an early dinner with the kids, and we are frequent visitors to the take-out counter.

Molly's (at 287 Third Avenue) is an obvious restaurant of choice for us. Our oldest is named Molly. And now she reads. So we have to go there. A lot. Before we had kids--here comes another confession--we also went there. A lot. Because it's a fabulous, low-key Irish pub with a romantic and mysterious New York history--and a great place to meet for a drink and an awesome burger. Luckily for us, there are many options on the menu that will please even our picky kids. We adore the dark, traditionally Irish atmosphere and the privacy afforded by the booths. My kids' favorite part? The sawdust covering the floor of course!

This weekend we went to Wildwood Barbeque (Park Avenue South between 18th and 19th Streets) to celebrate my husband's birthday. The five of us were spent Saturday afternoon there--with about 200 avid football fans. And we still had fun. I can't tell you what teams played, who won, or how long the game went on. But there are many, many, many large televisions to keep both little and big people happy. We had spent a family-focused New Year's Eve there and were really happy with the menus (adult and children's) and the kid-friendly service. And the huge booths. We had a great time going back, even through my attempts to answer my daughters' questions about the game: Why are people yelling at the television? Why are they screaming? If you can handle one more confession, I will tell you that I don't regularly eat meat--but I finished off most of the double-cut bacon my husband ordered. It was that good.

Stovetop Macaroni and Cheese, Paula Deen

Makes 8 to 10 servings

Ingredients:
1/4 cup butter
1 cup minced onion
1/3 cup all-purpose flour
4 cups milk
1 (16-ounce) package pasteurized prepared cheese product, cubed 
3 cups shredded Monterey Jack cheese
2 tablespoons minced fresh parsley
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (16-ounce) package cavatappi pasta, cooked and kept warm

Garnish: cooked, crumbled bacon or 
shredded Cheddar cheese

Directions:
In a large Dutch oven, melt butter over medium heat. Add onion, and cook for 6 to 8 minutes or until tender.

Add flour; cook, stirring constantly, for 2 minutes. Gradually add milk, and cook, stirring occasionally, until thickened and bubbly.

Add cubed cheese, Monterey Jack cheese, parsley, dry mustard, salt, and pepper; cook over low heat, stirring constantly until cheese is melted and mixture is smooth.

Add cooked pasta, stirring gently to combine. Serve immediately.

Garnish with crumbled bacon or shredded Cheddar cheese, if desired.

Monkey Bread, AllRecipes.com


 

HAPPY MUNCHING!

So I went to a family gathering recently and this dip was the HIT of the party. Since it is so simple and the person who created it had really no name for it - we'll just call it by her name, Carissa's Dip. You are going to call it "crack" and HATE/LOVE me for it! Its so simple yet, SO tasty! 

Carissa's Dip

Ingredients (she had no quantity so you will have to go by taste!)
Boiled Shredded Chicken
Cream Cheese
Ranch Dressing
Franks Hot Sauce

Directions
Put all in a a mini crock pot and keep warm for the party! Serve with tortilla chips.

(I would even sprinkle blue cheese on top and celery sticks but Carissa mentioned she hated both so its up to you :)

HAPPY NEW YEAR & HAPPY MUNCHING!

Need a New Years Eve Recipe? ANYTHING with Champagne I LOVE!!

Champagne Shrimp and Angel Hair Pasta
(serves 2)


Ingredients
•    1 lb of shrimp, peeled and deveined
•    8 oz of angel hair pasta
•    2 cups of your choice of Champagne
•    1 cup of fresh mushrooms, sliced
•    1 cup of heavy cream
•    3 tablespoons of fresh parsley, chopped
•    2 tablespoons of minced shallots
•    2 tablespoons of extra virgin olive oil
•    ¼ teaspoon of salt

Instructions
Cook the pasta as directed; drain afterwards and coat with a tablespoon of olive oil. White the pasta is cooking, heat the other tablespoon of extra virgin oil over medium-high heat in a large skillet. Cook the mushrooms in the olive oil until tender; then remove and set aside. Combine the shrimp, Champagne and salt in the pan, and cook over high heat. When the liquid starts to boil, remove the shrimp and add the shallots. Boil for 8 minutes; until reduced to about half a cup. Stir in 3/4 of the cream and boil for an additional 2 minutes. Add the shrimp and the mushrooms to sauce, heating through. Toss the hot, cooked pasta with the remaining 1/4 cup of cream and the freshly chopped parsley. Spoon the shrimp with sauce over the pasta and serve.

Serves 2. Happy Munching!

BRUSSELL SPROUTS WITH CHESTNUTS AND SAGE, BETTEREATS.COM

INGREDIENTS

2 pounds Brussels sprouts - trimmed and halved

1 tablespoon butter

1 tablespoon oil, olive, extra virgin

3 tablespoons broth, chicken, less sodium

3/4 cup fresh chestnuts - coarsely chopped

2 teaspoons sage, fresh

1/2 teaspoon salt

pepper, black ground - to taste

DIRECTIONS

Bring a large saucepan of water to a boil. Add brussels sprouts and cook until bright green and just tender, 6 to 8 minutes. Drain well.

Melt butter with oil and broth in a large skillet over medium heat. Add brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.

Baked Spinach Dip Bread Bowls, Picky Palate


 

13.3 oz roll of refrigerated french bread loaf,  ex. Simply Pillsbury

2 Tablespoons extra virgin olive oil

2 Cups baby spinach, coarsely chopped

1 clove fresh garlic, minced

3 oz softened cream cheese

1/2 Cup light sour cream

2 Tablespoons fresh shredded parmesan cheese

1/8 teaspoon McCormick Gourmet Ancho Chile Pepper

1/8 teaspoon McCormick Gourmet Garlic Salt

1/8 teaspoon McCormick Gourmet Sicilian Sea Salt

1/8 teaspoon freshly ground black pepper

1/3 Cup shredded mozzarella cheese

1.  Preheat oven to 350 degrees F.  Spray 10 muffin cups with non stick cooking spray.  Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick.  Press each slice into about a 3 inch round.  Press into the bottom and up sides of the muffin cup.  Set aside.

2.  Heat oil in medium skillet over medium heat.  Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off.

3.  Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, Ancho Chili Powder, garlic salt, salt and pepper into a medium bowl.  Mix until well combined.  With a medium cookie scoop, scoop dip into each of the centers of bread bowls.  Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges.  Remove and let cool for 3-5 minutes before removing from oven.

10 mini spinach dip bread bowls

How many times have you run out of a dire ingredient, only to realize it smack in the middle of preparing a major meal? With Thanksgiving coming up, one can’t afford to take those chances! 

Sharing a lowdown of clever substitute ingredients for cooking emergencies, WearEver Pure Living’s expertise in all things cookware.

Check out the below tips from WearEver Pure Living for whipping up a large meal successfully and efficiently with everyday pantry items. Not only does Pure Living present safe advice, but they present safe, toxin-free cookware that leaves food healthier, not to mention professionally cooked. 

WearEver Pure Living’s Thanksgiving Rescue Tips

 Cooking Emergency 411:

1 cup honey = 1 1/4 cups sugar + 1/4 cup liquid

1 cup whole milk = 1/2 cup evaporated milk + 1/2 cup water

1 tsp. lemon juice = 1/2 tsp. vinegar

1 cup butter = 1 cup margarine or 7/8 cup vegetable oil

1 cup yogurt = 1 cup buttermilk

1 Tbsp. flour (for thickening) = 1/2 Tbsp. cornstarch or 2 tsps. quick-cooking tapioca

1 cup buttermilk = 1 or 2 Tbsps. lemon juice or or vinegar plus enough milk to make 1 cup

1 Tbsp. fresh herbs = 1 tsp. dried herbs

1 square unsweetened chocolate = 3 Tbsp. cocoa plus 1 Tbsp. shortening

1 tsp. baking powder = 1/3 tsp. baking soda plus 1/2 tsp. cream of tartar

1 cup all-purpose flour = 1 cup whole wheat flour

1 cup brown sugar = 1 cup white sugar plus 2 Tbsp. molasses

1 egg = 1 heaping Tbsp. soy flour plus 1 Tbsp. water

1 cup self-rising flour = 1 cup all-purpose flour plus 1 1/2 tsp. baking powder and 1/2 tsp. salt

1 tablespoon of dried minced onion = 1/4 cup raw minced onion

Hurricane Sandy Relief Efforts!

How YOU can HELP

ATTEND
Highlands restaurant fundraiser and silent auction on Saturday, Nov. 10th 1-4pm. Money raised will go to the charity New York Cares. The silent auction will include Chloe handbags, a signed Annie Leibovitz print, various items from Marc Jacobs, Lanvin, Dom Pérignon, and a weekend getaway at the Surf Lodge in Montauk. www.highlands-nyc.com

LISTEN
Download "Hard TImes" by New York bad Buke and Gase for $5. All proceeds to go to the Red Hook Initiative. bukeandgase.bandcamp.com

TEXT
Text to donate - Red Cross: "REDCROSS" to 90999, Salvation Army: "STORM" to 80888, Humane Society Of the United States: "ANIMALS" to 20222

BUY
Photographer LenaAntaramian of LIve Love Laugh photography is donating 100% of the profits from her beautiful prints and canvases from Ocean City, NJ. Visit her blog to check them out.

WEAR
Wear an "I Still Love NY" Tee proudly! All proceeds to benefit NYC Sandy Reclief efforts. shopgreyarea.com

UGH! 
Are we going to have a repeat of last year - NO HALLOWEEN due to weather? If so, were having a party! Here is a FUN recipe that both adults & kids are sure to enjoy!

Witches Fingers, MyRecipes.com


Ingredients

• 5 tablespoons butter 
• 1/4 pound (about 1 cup packed) shredded extra-sharp cheddar cheese
• 3/4 cup all-purpose flour
• 2 tablespoons cornmeal
• 1 large egg 
• Kosher salt
• 30 sliced almonds

 Directions

1. 1. In a food processor or bowl, whirl or rub together butter, cheese, flour, and cornmeal until the mixture has the texture of wet sand. Add egg and whirl or stir with a fork until dough holds together.
2. 2. Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 in. wide and about 14 in. long. Top with another equal-sized sheet of paper and pat dough into a 1/2-in.-thick circle. Wrap in plastic and freeze 15 minutes, or refrigerate up to 3 days.
3. 3. Roll dough into a rectangle about 8 in. wide and 10 in. long, working carefully to avoid creases in paper. Return to freezer for 15 minutes. Meanwhile, preheat oven to 350°.
4. 4. Peel off top paper and use a sharp knife to cut the dough into 30 strips, each about 1/2 in. thick and 5 in. long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your fingers to round the top of each strip into a fingertip shape. Use a sharp knife to score shallow "knuckle" lines in each finger, then press an almond "nail" into the tip. If you like, bend each finger in places to make it look knobby.
   5. Bake the fingers until an even light brown, about 15 minutes. Transfer to a rack to cool.

 HAPPY HALLOWEEN & HAPPY MUNCHING!

Ellas Kitchen


You all know how much I LOVE squeezable baby food! My littlest Mini has basically LIVED in the stroller and car, picking and dropping off her older siblings, and "to go" meals have truly fed her almost every day!

You can imagine my excitement on becoming a "Queen Bee" for Ella's Kitchen - basically getting a FREE box of samples every so often and using my kids as guinea pigs to see what they think about the meals in a pouch!

Our littlest is now 18 months and still LOVES almost every Ella's product - even the Broccoli, Peas and Pears (which I think might even be her favorite)! The newest flavour - Cheesy Potatoes with veggies - is a great way to pack in protein and dairy for Minis from 7 months on! 

You can check out ALL the flavours on HERE!

WANT TO WIN A 10-Pack of Ella's? Like  MiniMunchers on Facebook by Friday 10/26

Happy Munching! 

One Charming Party



Food: Owl Cupcakes.

Supplies: chocolate cupcakes in brown cupcake wrappers (0r white–your choice), chocolate frosting, Oreo type cookies, Reese’s Pieces, plastic knives or something else to frost cupcakes

Directions: Let each child make their own owl cupcake. You might want to have one made ahead of time as an example. Each child will need: a cupcake, frosting, two Oreos, two brown and one orange Reese’s Pieces. Have students frost their cupcake. Next, untwist two Oreos then carefully push two brown candies onto the white part of the Oreos. Place the Oreo eyes onto the cupcake. Then put an orange candy on its side between the eyes to make the owl beak.

HAPPY HALLOWEEN & HAPPY MUNCHING!

Cream Filled Cookie Cups, Paula Deen

1 (16.5-ounce) roll chocolate chip cookie dough
48 miniature cream-filled chocolate sandwich cookies, divided
1/2 cup semisweet chocolate morsels
2 tablespoons heavy whipping cream

Preheat oven to 350°. Spray 24 mini muffin cups with nonstick cooking spray.

Divide cookie dough in half. Press about 1 teaspoon dough into bottom of each muffin cup. Top each with 1 miniature cookie, and cover with remaining cookie dough.

Bake for 10 to 12 minutes or until golden brown. Let cool in pan for 10 minutes. Remove from pan and cool completely on wire racks.

In a small saucepan, combine chocolate morsels and cream. Cook over medium-low heat, stirring frequently, until chocolate melts and mixture is smooth. Spoon mixture evenly over cooled Cookie Cups. Top with remaining miniature cookies.

HAPPY MUNCHING! 

OH BOY!!! BEANITOS!
 
Just when I think I have my kids ALL figured out they go and actually LIKE no LOVE something that I thought would take some convincing!

We received a big box of snack size Beanitos in 4 different flavors, Chipolte BBQ, Cheddar Cheese, Pinto Bean and Black Bean, and I must admit I thought my family would be weary of trying these darker color chips.

Let me rewind, these chips are actually GOOD for you - they are free of corn, wheat, soy, potato, trand fat, cholesterol and are verified non-GMO, gluten free, lab tested and certified low glycemic & kosher! All of the above would signal a RED flag in my house and definitely come BACK in the lunch box, but how I was wrong! My son gave both the black bean and pinto bean flavors a thumbs up, my husband is now addicted to the chipolte bbq and I am sneaking the cheddar cheese. The latter two flavors are a little too spicy for my minis (6, 3 and 1.5) but they pack some great taste for adults.
 
They are definitely worth buying for the WHOLE family! They are HEALTHY, I'm talking omega 3s, pure protein and high fiber, not to mention the snack size is perfect for lunchboxes!

Happy Munching! 

Keith Rudolf's Roasted Brussels Sprouts, Terrain

2 pounds Brussels Sprouts
1 1/2 pounds thick cut bacon, cubed
1 pound peeled pearl onions
1 tablespoon sage, roughly chopped
2 tablespoons unsalted butter
1 1/2 cups chicken or vegetable stock
1/4 cup balsamic vinegar
Salt and pepper to taste
1/2 cup grated parmesan

Prepare a pot of boiling, salted water. While your water is boiling, clean outer layers of the Brussels sprouts. When the water is boiling, blanch sprouts for about four minutes, then move immediately to an ice bath. Ere on the side of small batches -- too many sprouts in the water at one time may slow down cooking and make the sprouts soggy. Once sprouts are cool, cut them in half and set aside.

In a large bottom pan, begin to cook the bacon. Once the bacon has rendered its fat and is cooked, take it out of the pan and set aside.
Add the pearl onions to the pan with the bacon fat and cook onions on medium low until they begin to caramelize. Return your bacon to the pan and add Brussels sprouts, stirring until they begin to caramelize. Then, add vinegar and reduce. Once the vinegar is gone, add your stock and bring it to a boil before turning the flame down to a simmer. Simmer until the stock is mostly reduced and the sprouts are soft.

Finally, add butter, sage, and season to your liking with salt and black pepper. Carefully pour onto a serving dish, sprinkle with parmesan, and enjoy.

HAPPY MUNCHING!

Mom a la Mode’s Mini Turkey Meatballs

The sweet surprise, literally, is shredded carrot inside the meatballs themselves, as well as the secret weapon veggie infused into the thick sauce.  Serve over whole grain or veggie-fortified mini wagon wheel pasta for a healthy and delicious meal!

Mom a la Mode’s Mini Turkey Meatballs Marinara©
(enough to serve a family of 4)

Meatball Ingredients:

approx 1.5 lbs. ground turkey
approx ¼ cup grated parmesan cheese
2 TBSPS parsley (fresh is better but dried is ok, too)
1 egg
approx ½ cup breadcrumbs (I prefer plain)
grated carrot (I use the side of a box grater that produces a very fine grate)
cooking spray
olive oil

Steps:

Pre-heat oven to 350 degrees.

Wash your hands and combine all of the ingredients in a large bowl.  Mix with your hands.  You are going for a consistency that is slightly tacky/sticky.  Too wet?  Shake in a few more breadcrumbs.  Too dry?  Add half an egg (or a tiny bit of sour cream if you have it in your fridge.)

Spray a baking sheet or baking dish with cooking spray. Form ping pong-sized balls and place about an inch apart from one another on the baking sheet.  Drizzle with olive oil and bake in oven for about 10 minutes.  Using tongs, carefully turn the meatballs and cook on other side for another 10 minutes. They should be crispy and slightly shrunk in size once cooked completely. 

{Tips: Grate enough carrot for both your meatballs and your marinara sauce ahead of time. Also, you can freeze the un-sauced, cooked meatballs for future use by letting them cool completely, and either store them in an airtight glass container or a slider bag in your freezer.  I often pop one or two out for Roc’s dinner alongside whatever starch I’m serving that night.  Your child may also like to dip them in barbecue sauce or ketchup, when served alongside baked fries.}

Mom a la Mode’s Marinara Sauce©

Sauce Ingredients:

1 TBSP olive oil
½ small onion, finely chopped
approx ½ cup grated carrot
1 garlic clove, smashed
1 large can crushed tomatoes with basil (I like Tuttorosso brand)
1 tsp sugar
pinch of salt and pepper

Steps:

Heat the oil over medium high heat in a heavy bottomed sauce pan and sauté onions for about 2-3 minutes until they become opaque.  Add the garlic and cook until aromatic, about another 2-3 minutes.   Add the grated carrot and cook for 2-3 minutes longer.  Pour in the can of tomatoes, and fill the can with a little bit of water to get remaining sauce out of can. Add the sugar, salt, pepper and stir together.  Let sauce come to a low boil and turn heat down to a simmer.  Let simmer for at least 15 minutes before adding meatballs. Once meatballs have been added to sauce, let simmer (covered, but with a wooden spoon keeping the pot slightly opened) for an additional 20-30 minutes.

Best served over pasta, with lots of freshly grated Italian cheese.  Or try the meatballs in the form of a hero, on toasted wholegrain club roll/Italian bread. 

Enjoy!

-mom a la mode
oxox

{This is an original recipe of Mom a la Mode’s. Please feel free to share with others, but kindly include credit to Mom a la Mode (http://momalamode.net) if printing, posting via social media, sharing electronically, etc.}

Pumpkin Pie Smoothie Recipe, Snack Girl
 

(makes 2 servings or 3 cups)

1 cup canned pumpkin

½ cup plain yogurt

1 ½ teaspoons pumpkin pie spice
1 banana

maple syrup, honey, or agave nectar (to taste)

lots of ice cubes

Put all ingredients into a blender and blend until smooth. Serve and enjoy! Pour leftovers into drink container for later consumption.

HAPPY MUNCHING! 

For one serving with lowfat yogurt and no syrup added = 142 calories, 1.4 g fat, 28.6 g carbohydrates, 15.7 g sugar, 5.5 g protein, 5.3 g fiber, 50 mg sodium, 4 PointsPlus

Easy Crockpot Breakfast, Red Tricycle

Mornings are crazy enough with new back-to-school routines. Why not make it one step easier by prepping breakfast the night before? Use your imagination when making this crockpot egg recipe and tailor it to your kids tastes. Try Canadian bacon or sausage instead of ham. Use Mozarella or Swiss cheese instead of Cheddar. Throw in some tomatoes, mushrooms or whatever veggies your kids will eat. Have fun!

32 ounce bag frozen hash brown potatoes

1 pound cooked ham, cubed

1 onion, chopped

1 green bell pepper, chopped (optional)

1 tablespoon olive oil

1-1/2 cups shredded Cheddar cheese

12 eggs

1 cup whole milk

1/2 teaspoon salt

1/2 teaspoon pepper

Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.

In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours on low or until casserole is set and eggs are thoroughly cooked. Garnish with shredded cheese.

HAPPY MUNCHING!

Uncle Bubba's Key Lime Pie

Ingredients

Crust:

1 1/4 cups graham cracker crumbs

1/2 cup sugar

1/2 cup slivered almonds

1/2 cup clarified butter, melted (see note)

Filling:

2 (14-ounce) cans sweetened condensed milk

6 egg yolks

1/2 cup store-bought key lime juice

1 tablespoon fresh key lime zest

Juice of 1 key lime (about 3 tablespoons)

2 teaspoons vanilla extract

Instructions

1. Preheat oven to 325°. Lightly grease a 9-inch deep-dish pie plate.

2. In a medium bowl, combine graham cracker crumbs, sugar, and almonds. Pour in melted clarified butter and mix well. Gently press in bottom and up sides of prepared pie plate.

3. In a medium bowl, combine condensed milk, egg yolks, store- bought juice, zest, fresh key lime juice, and vanilla extract; stirring to mix well. Evenly spoon mixture into pie crust. Bake for 30 minutes, or until set. Let stand at room temperature for 30 minutes. Refrigerate until ready to serve.

Makes 1 pie

Note: To clarify butter, gently heat butter until melted. Once butter has separated, use a spoon to remove white foam from the top. Carefully pour off golden liquid, leaving behind milky solids without mixing back into butter. Discard solids. About three-fourths of the original amount will remain. Clarified butter is ready to use. Store in refrigerator.

Clarified butter can also be purchased at specialty food and or kitchen stores.

HAPPY MUNCHING!

New York Loves Kids - Fun Before The Summer Ends

Laurie Mackie, founder of New York Loves Kids, a family friendly online resource to finding fun with your kids in NYC, has pulled together her top 5 things to do with your kids before the end of summer.

As quick as summer started, we are fast approaching the end of this break and as New York is bursting full of fun things to do with your kids, we have narrowed down a few places and activities that are must.

Skate Truck NYC

If you can skate or would like to try, then Skate Truck NYC is for you. They operate at the weekend throughout the summer and use different parks throughout the City. They have skate hire if you don't already have your own and have professional skate instructors on hand to assist.

Skating is suitable for children on any age and this is a great way to build their confidence on wheels, along with being a fun way to exercise! 

Spiders Alive! at American Museum of Natural History 

If your little ones are fascinated by all things creepy crawley then this exhibtion is for them. Spiders Alive! will explore spiders silk, venom, and little-known defensive mechanisms such as mimicry. The exhibition will also include larger-than-life models, videos, interactive exhibits and fossils. Fascinating spiders facts will be learned! 

Kayaking on the Hudson 

If you have water babes then spending time kayaking on the Hudson is the perfect pastime! Join the Downtown Boathouse for 20-minute instructional paddles, and explore the Hudson River first-hand. To participate don't forget to bring a bathing suit or shorts and a t-shirt, and you must already know how to swim. Kayaks and life vests are provided.

Please note that children under the age of 16 must be accompanied on the boat with a suitable adult.

Le Carousel at Bryant Park

Le Carrousel was specially created to complement Bryant Park's French classical style, featuring brightly colored animals and French cabaret music. At just $2 per ride (or buy a discount card to enjoy 10 rides for $15) this whimsical and romatic carousel will not only bring joy to the kids, it will also bring back joyful childhood memories to the parents!

Field Station: Dinosaurs, New Jersey

Billed as 9 minutes from Manhattan and 90 million years back in time, this new dinosaur park is certainly not to be missed. With 31 full sized animatronic dinosaurs you kids will be blown away by the sheer size and number of dinosaurs to check out - especially the 90 foot Argentinosaurus (which can be seen from the top of the Empire State Building!). They will also take away with them some new knowledge on dinosaurs along with the geology and history of the area. This makes for a great fun day out! 

At New York Loves Kids, we know how busy life as a parent can be and our website takes the strain out of planning ahead for a fun family day. See our events calendar for daily listings and never be short of a place to visit again!

Grilled Squash Pasta Salad, MyRecipes.com



So this recpe inspired me to work WITH my hubby and make a FAB side dish for grilled chicken. Instead of pasta - I did a half box of Israeli Cous Cous and I also added a half cup of crumbled goat cheese. It was AMAZING! I hope you enjoy as much as we did!

INGREDIENTS

• 16 ounces farfalle (bowtie) pasta
• 1 pound yellow summer (crookneck) squash, cut into 1-in. chunks
• 1 pound zucchini, halved lengthwise and cut into 1-in. chunks
• 1/2 cup olive oil, divided
• Salt
• 2 tablespoons Champagne vinegar (I used aged balsamic)
• About 1/2 tsp. freshly ground black pepper
• 2 tablespoons chopped fresh oregano (I used jar)
• 1/4 to 1/2 cup toasted pine nuts
• 1/4 cup chopped pitted kalamata olives 

1. Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool.
2. Prepare a gas or charcoal grill for medium heat (you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Thread squash and zucchini chunks onto 10- to 12-in. metal skewers and place on a baking sheet. Brush vegetables with 1/4 to 1/3 cup olive oil on all sides and sprinkle with salt to taste. Transfer to grill and cook 10 to 15 minutes, turning occasionally, or until vegetables are very tender.
3. Meanwhile, whisk together remaining olive oil, the vinegar, and 1/2 tsp. pepper in a small bowl.
4. With a fork, push vegetables off skewers back onto baking sheet and toss them in oil left there. In a large bowl, toss together pasta, vegetables, oregano, pine nuts, and olives. Add dressing and salt and pepper to taste; toss. Serve warm or col

Eggplant Dip "For Dummies", Snack Girl



Obviously stay away from this recipe if your minis have any nut allergies...But I LOVE how Lisa improvised and used peanut butter instead of tahini!

1 small eggplant (1 pound or less)
1 garlic clove
½ lemon
1 tablespoon peanut butter (no sugar added)
salt to taste

Heat oven to 450F. Line a rimmed baking sheet with aluminum foil and slice your eggplant in half lengthwise. Place the white side down (purple side up) and poke with a fork. Cook for 20 minutes or until the skin is blackened.

Peel garlic and eggplant and add to food processor. Squeeze in lemon juice, peanut butter, and salt and blend until smooth.

Serve this eggplant dip with carrot sticks, red pepper slices, or chips. It is also a great sandwich spread (bye-bye mayo).

Happy Munching!

Creamy Dijon-Dill Potato Salad, Dave Lieberman (Food Network)
I made this dish this week while at the beach as a side with our lobster rolls and it was just as good the next day (although there was hardly any left). Happy Munching!

Ingredients

• 3 pounds Yukon gold potatoes, peeled
• Kosher salt and freshly ground black pepper
• 2 stalks celery
• 1 cup mayonnaise (I only used a half cup)
• 1 small red onion, finely chopped (about 1/2 cup)
• 1/4 cup tightly packed chopped fresh dill
• 1 to 2 tablespoons vinegar
• 1/2 lemon, juiced
• 1 tablespoon grainy or regular Dijon mustard (I used 2 tbsps)

Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)

Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

Lobster Rolls! - THANK YOU DAILY CANDY & Island Creek Oyster Bar!
8 Servings

4 1¼-pound lobsters, steamed
1 c. mayonnaise 
½ c. pickles, diced small
½ c. celery, diced small
2 tbsp. lemon juice
2 tsp. celery salt
2 tbsp. kosher salt
2 tsp. white pepper
6 tbsp. butter
8 hot dog buns

1. Remove all meat from the lobster and dice the meat into medium-size pieces.

2. Mix the mayonnaise, pickles, celery, lemon juice, celery salt, kosher salt, and pepper with the lobster. Reserve.

3. Melt the butter in a nonstick pan or on a griddle. Lightly toast the hot dog buns on both sides.

4. Fill the buns with lobster salad and serve.

Island Creek Oyster Bar, 500 Commonwealth Avenue, Kenmore Square (617-532-5300 orislandcreekoysterbar.com).

Chilled Spicy Strawbery Soup - Nicole Chaszar, Sea Bean Goods, Brooklyn, NY Ingredients

2 teaspoons extra-virgin olive oil 1 small yellow onion, thinly sliced (about 1½ cups) 1 small sweet crisp apple, such as McIntosh, peeled and cut into ½-inch pieces 1 teaspoon finely chopped peeled ginger ½ teaspoon ground cinnamon ½ teaspoon sea salt Cayenne pepper (Im going to OMIT this so I can share with my Minis!) 1½ pounds strawberries (about 2 pints), hulled 1 teaspoon cilantro leaves, finely chopped 1 teaspoon mint leaves, finely chopped ½ cup water ¼ cup crème fraîche or plain yogurt ¼ cup slivered almonds, toasted

Directions

These potatoes sound bizarre but they are INSANE...TRUST ME! They will become your go-to for family BBQs!

Sullivan Potatoes

24 ozs thinly sliced small red potatoes

1 onion thinly sliced

6 Tbsp butter cut into pieces

1/3 cup shredded cheddar cheese

1 Tbsp soy sauce

salt and pepper to taste

1/3 cup chicken broth

Preheat grill for high heat.

On a piece of heavy foil (approx. 20x20), place the potatoes and onion, dot with butter. Sprinkle the soy sauce, salt and pepper next. Then sprinkle the cheddar cheese on top.  

Fold the edges of the foil so it makes almost a square bowl. Cover potatoes with chicken broth. 

Seal foil tightly and place on the prepared grill. Cook 35-40 minutes or until potatoes are tender.

HAPPY MUNCHING! 

Lisa Cain, Snack Girl

Watermelon Feta Bites Recipe

1- 6 ounce block feta cheese
½ pound watermelon
toothpicks
fresh basil leaves (optional)

Slice feta into very thin square slices. One ounce should equal about 4 slices. One 6 ounce block should make 24 slices or more of cheese.

Cut watermelon into 1 inch cubes and lay slice of feta on watermelon. Use toothpick to pin cheese and watermelon together (and optional basi). Serve cold and enjoy!

You can make these up to four hours in advance of serving.

For one bite = 22 calories, 1.5 g fat, 1.0 g carbohydrates, 0.9 g sugar, 1.1 g protein, 0 g fiber, 79 mg sodium, 1 PointsPlus

Red, White and Blue Ice Pops, MyRecipes.com

Ingredients

• 1 cup cranberry juice
• 1 cup lemonade
• 1 cup blue sports drink, such as Gatorade

Preparation

1. Arrange 8 3-oz. paper or plastic cups on a baking sheet and divide cranberry juice evenly among them. Place baking sheet in freezer and freeze until juice is almost firm, about 1 hour.
2. Insert craft sticks into center of slightly frozen juice. (If sticks won't quite stand up straight, you can repositions them when the next layer starts to solidify.)
3. Divide lemonade evenly among cups to make a second layer. Freeze until hard, about 2 hours. Pour Gatorade over lemonade layer and freeze until solid, about 3 hours. Gently pull each ice pop out of its cup (it helps to squeeze the cup lightly from bottom) and serve immediately.

HAPPY INDEPENDENCE DAY!

I am Delicious

 

Delicious Avocado & Cherry Tomato Salad (in Polish: Smakowita salatka z avocado i pomidorkami koktajlowymi)

Another option of a great salad. Avocado, corn, cherry tomatoes and coriander go so well when mixed together. Perfect option for a starter or even lunch when you add grilled chicken breast. Takes very little time to prepare. Fresh and full of vitamines. Not sure if you know but already one-fifth of medium size avocado contains approx. 50 calories but at the same time contributes to almost 20 different vitamines and minerals making avocado a great nutrient option. Vegetarians should love it!!! 

Prep Time: 15 minutes

Ingredients:                                       

• 2 medium size avocados - peeled, de-seeded and finely diced
• 285 g corn from the can
• 250 g cherry tomatoes: red, green and yellow
• 2 Tbsp of fresh lime juice
• 2 Tbsp fresh coriander - finely hashed
• 1 red pepper - de-seeded and diced
• 2 Tbsp sliced green olives
• 1 red onion finely chopped
• 1 Tbsp extra-virgin olive oil
• sea salt and freshly ground pepper

Method:

1. Combine avocado, corn, tomatoes in quarters, red pepper, green olives, red onion and coriander. Stir a bit but make sure you won't mash avocado.

2. Now prepare sauce for avocado: mix extra-virgin olive oil, lime juice, sea salt and pepper. Pour into the salad and stir carefully.

3. Serve refrigerated as a starter or lunch option adding grilled chicken breast in chunks. 

ENJOY!!! 

Snack Girl
Yum - do these look amazing? And at just 17 calories a pop - I am in for at least two!


Strawberry Chocolate Bombshells
(makes 10)

10 fresh strawberries, hulled
16 chocolate chips
coarse salt (optional)

Slice tip of strawberries and place on plate. Melt chocolate and spoon into top of strawberry (where the leaves have been removed). Sprinkle on a wee bit of coarse salt and refrigerate until hardened. Enjoy!

Crazy Carrot Pops, Betty Crocker

If I can get my kids to eat their veggies this way - SO be it! I might even convine my husband to give these a try:)

Ingredients
2 containers (6 oz each) French Vanilla Yogurt
2 cups chopped ripe mango
1/2 cup carrot juice
1 cup packed fresh spinach leaves

Directions
In blender, place yogurt, mango and carrot juice. Cover; blend until smooth. Reserve 1 cup mixture; cover and refrigerate. Divide remaining mixture among 6 (5-oz) paper cups, about 1/3 cup in each. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 2 hours or until frozen.

Meanwhile, in blender, place reserved mango mixture and spinach. Cover; blend on medium-high speed 30 to 60 seconds or until smooth. When first layer is frozen, remove foil from pops. Pour about 3 tablespoons spinach mixture in each cup over frozen layer. Return foil to pops to support sticks. Freeze about 6 hours or until frozen before serving. Store remaining pops covered in freezer.

Makes 6 pops 

For some crazy reason, my 2 year old is ADDICTED to pumpkin muffins - I guess one of the preschool mom brings them for snack (while I treck to whole foods for some non-peanut easy boxed treat...) Anyway, I am now obsessed with making her the perfect pumpkin muffin and these from Smitten Kitchen look amazing....let me know - I have yet to dust off my muffin pans! 

Pumpkin Muffins
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature. 

Do I have to remind you of our childhood favorite - Ants on a Log. The best part about this trashy treat is that it is actually HEALTHY for the Minis, not to mention they can HELP make them! Win/Win!

Ants on a Log – 8 servings

Ingredients 

4 tablespoons of Jiffy creamy peanut butter

2 teaspoons of currants or raisins

4 stalks of celery hearts

Directions:

Spread peanut butter on celery

Place currants on peanut butter

Cut celery in half

HAPPY MUNCHING! 

*Recipe courtesy of Can Do Street 

Nations Birthday Nachos, FamilyFunGo.com

I don't know about you, but my Minis LOVE to help me in the kitchen! Here is a fun & easy recipe that everyone will enjoy making and eating for the Memorial Day holiday!

Ingredients
1 bag blue corn tortilla chips
Cooking spray
Aluminum foil
Monterey Jack cheese, shredded
Salsa
Sour cream

Instructions

1. Place blue corn tortilla chips on a foil-covered baking sheet coated with cooking spray.

2. Sprinkle the chips with shredded Monterey Jack, then bake at 350° for 5 to 7 minutes.

Top the nachos with salsa and sour cream.

Paula Deen

The Pioneer Woman

I ADORE this woman! Her blog is so spot on, creative and her joie de vivre is so refreshing! And when she says you HAVE to make this recipe, I hopped to! It is great and my Minis LOVE!

Chicken Florentine Pasta

Ingredients

         1 pound Penne

         4 whole Boneless, Skinless Chicken Breasts

         Salt And Pepper, to taste

         2 Tablespoons Butter

         2 Tablespoons Olive Oil

         4 cloves Garlic, Minced

         ¾ cups Dry White Wine

         ¾ cups Low-sodium Broth, More If Needed

         1 bag Baby Spinach

         2 cups Grape Tomatoes, Halved Lengthwise

         4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler

Preparation Instructions

Cook pasta according to package directions in lightly salted water. Drain and set aside.

Cut chicken breasts into chunks and sprinkle on salt and pepper.

Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.

Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point.)

Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.

Serve with extra Parmesan shavings.

Looking to DO SOMETHING with your leftover Jelly Beans? Try this yummy recipe for Jelly Bean Biscotti by Lindsey Sperlo, Recipe Contest Finalist on SkinnyKitchen.com

Ingredients
3 Eggs
1/2 cup Canola oil


1 cup sugar
2 teaspoons vanilla extract
3 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup Jelly Beans
2 tablespoons sugar for dusting

Preparation
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside. In a large bowl, using a stand mixer fitted with the paddle attachment or using a hand-held mixer, cream oil and sugar together; add vanilla and eggs and mix well. Add flour, baking powder, salt and jelly beans and mix until just combined. Do not over mix.

Divide batter in half and shape half into a log, about 13" long and 2-3" wide; sprinkle each log with sugar and place approx. 3 inches apart on cookie sheet.

Bake for 35 minutes; remove from oven and cut logs into 1" wide slices. Turn each cookie on its side and sprinkle with a little sugar and bake for an additional 12 minutes; repeat with other side of cookie. Cool completely before serving and HAPPY MUNCHING!

Hillary Irwin, RD-  Simply Beautiful Mom

Blueberry Banana Muffins

1/2 cup whole wheat pastry flour

1/2 cup wheat germ

1 teaspoon baking soda

1/4 teaspoon salt

¼ Cup unsalted butter, room temperature

½ Cup applesauce

1/4 cup packed light-brown sugar

2 large eggs

2 ripe bananas

            1/3 cup reduced-fat (2 percent) milk

            1 teaspoon pure vanilla extract

            1 1/2 cups frozen blueberries

Preheat oven to 375 degrees.  Spray a 12-cup muffin pan with cooking spray. In a medium bowl, whisk together flour, wheat germ, baking soda, and salt.

Beat butter and sugar with a mixer until light and fluffy.  Add applesauce and beat well.  Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork, then stir in milk and vanilla.

With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.

 Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 20 minutes.  Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

HAPPY MUNCHING! 

Ghada, Mama Goes BAM

Apple Choc Milk Bites – Lactation Mini Muffins

If you are breastfeeding and are about to return to work or need an extra supply for some other reason, these Apple Choc Milk Bites are a great way to increase your milk supply.Full of galactagogues (substances that increase milk supply), and tasty flavors, these yummy mini muffins are better tasting than they look and will ensure that your milk supply is steady.  

Ingredients

1 cup regular oats

1 cup whole wheat flour

1/2 cup all purpose flour

1/2 cup brown sugar

3 TBSP of flaxseed meal

3 TBSP of Nutritional/Brewer's Yeast

2 tsp of baking soda

1/4 tsp salt

1 cup of yoghurt (flavor of your choice)

1 egg

2 large mashed bananas

1/2 cup of coconut water with the pulp

3-4 crushed raw cacao beans (optional)

Ingredients for Apple mixture

2 large apples

1 TBSP cinnamon

1 lemon

1/2 cup of water

******

Directions
 Peel and core the apples, then chop finely. Add them to a saucepan over medium heat. Add cinnamon and squeeze lemon to the apples. Add at least 1/2 cup of water. If the mixture starts to stick to the pan add more water. Let the apple mixture stew while preparing the rest of the mix, stirring occasionally. Add all the dry ingredients together in one large bowl, making sure everything is all mixed together properly.

 Mash the bananas and mix together with the liquid ingredients. After about 20 minutes the apple mixture shout be tender. Remove from the heat and add the liquid ingredients. Combine the dry and liquid ingredients and mix thoroughly. The final mixture will be quite thick. Using either a mini cupcake baker (like I have) or mini cupcake trays, use a tablespoon to scoop out the Apple Choc Milk Bites.

 Whatever method you use to bake, you'll know these are ready when they are lightly brown on the outside.

Young Married & Chic

If you haven't heard/checked out this blog - shame on you! It is full of great ideas and RECIPES that you can translate for the kids or just to have a great time in NYC! This recipe is from a year ago but still worth re-visiting! ENJOY & Happy Munching!

Apple Pie Smoothie

½ of an apple cut into pieces (honeycrisp, honeycrisp!)
8 oz container of non-fat yogurt (plain or vanilla)
¼ teaspoon cinnamon
4-6 oz almond milk (or whichever kind you prefer)
Dash of nutmeg
A few ice cubes

Blend it up!

This is a YUMMY recipe that was served at a recent bookclub and DEVORED! Its great for kids AND to impress at a dinner party! HAPPY MUNCHING!

Cannoli Dip

2 cups ricotta cheese

8 ounces cream cheese, room temperature

1 1/2 cups confectioners' sugar

1 teaspoon vanilla

1 cup mini chocolate chips

waffle cookies, strawberries, or other dippers

In a mixer combine ricotta cheese, cream cheese, confectioners' sugar and vanilla until combined. Stir in chocolate chips. Refrigerate. Serve with dippers

Paula Deen's Crunchy Peanut Butter-Yogurt Dip
Makes about 3 cups

1 (8-ounce) container honey-nut cream cheese, softened
3/4 cup creamy peanut butter
1/2 cup vanilla-flavored yogurt
1/2 cup honey
1 cup granola cereal
1/8 teaspoon ground nutmeg 
1/8 teaspoon ground cinnamon
Fresh strawberries, grapes, sliced
apples (optional) 
Garnish: granola cereal

In a medium bowl, combine cream cheese and peanut butter; beat at medium speed with an electric mixer until creamy. Add yogurt and honey, mixing to combine. Stir in cereal, nutmeg, and cinnamon. Serve with strawberries, grapes, and apples, if desired.

Garnish with granola cereal, if desired. 

Note: Dip can be stored, chilled, in an airtight container for up to 5 days.

Can you BELIEVE the OREO cookie is 100 years old! Not only have they release an AMAZING limited edition birthday cookie but there are some GREAT recipes on their website that you HAVE to try. Here is our family's new favorite!

Oreo Party on a Stick

Ingredients:

Directions

INSERT wooden pop stick into filling in center of each cookie; place on waxed paper-covered rimmed baking sheet. Freeze 10 min.

MIX melted chocolate and oil until blended. Dip cookies, 1 at a time, in chocolate mixture, turning to evenly coat both sides of each. Return to baking sheet. Top with sprinkles.

REFRIGERATE 30 min. or until chocolate coating is firm.

Paula Deen's Best Ever Broccoli-Cheese Casserole 
serves 6-8 people


Ingredients
14 cups fresh broccoli florets (about 4 heads)
¾ cup chopped onion
 4 cloves garlic, minced
 1 tablespoon salt
 1 (10¾-ounce) can cream of mushroom soup
 1 cup sour cream
 1 large egg
 2½ cups shredded Cheddar cheese, divided
 2½ cups crushed saltine crackers, divided
 ¼ cup butter, melted

Directions

Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
 In a stockpot, place broccoli florets, onion, garlic, and salt; add water to cover. Bring to a boil over high heat. Reduce heat to medium-high, and simmer for 6 minutes or until tender. Drain immediately, and cool.

In a large bowl, whisk together soup, sour cream, and egg. Add drained broccoli mixture, 2 cups cheese, and 1 cup crushed crackers. Pour into prepared dish.

In a small bowl, stir together butter, remaining 1½ cups crackers, and remaining ½ cup cheese. Sprinkle over broccoli mixture. Bake for 30 minutes or until hot and bubbly. 

HAPPY BIRTHDAY DR.SEUSS!!!

Chef Marc Murphy
Landmarc (Time Warner Center & TriBeCa) & Ditch Plains
www.benchmarc-restaurants.com 

Green Eggs and Ham

"This is one of my favorite kids' recipes," says Chef Marc Murphy of Landmarc, Ditch Plains and Ditch Plains Drop In. "After we read the Dr. Seuss book with our kids, we decided to make our own version of it at home. Needless to say it was a huge hit and we put it on the menu." Green Eggs and Ham is just one of the many great options for kids at Landmarc and Ditch Plains. 
 
green eggs and ham

(serves 1)

2 eggs beaten

4 slices black forest ham

2 tbs pesto

1 tbs butter

heat a sauté pan on medium heat and add the butter.  add the eggs and stir until they start to come together.  add the pesto and combine thoroughly.  warm the ham through and serve next to the eggs

pesto

2 cups basil leaves

1/4 cup roasted garlic

1/3 cup toasted walnuts

1/2 cup olive oil

1/4 cup grated parmesan cheese

 place all of the ingredients in a food processor and puree until smooth

• ¼ cup Spanish olive oil
• 3 cups diced seasonal vegetables such as green beans, zucchini, baby squash, cauliflower
• 1 cup seasonal mushrooms
• 2 pounds organic chicken legs and thighs, cut up
• 1 tablespoon chopped fresh garlic
• 1 cup grated fresh tomato
• a pinch of saffron
• 4 cups mineral water
• ½ cup dry white wine
• 1 teaspoon pimenton (Spanish smoked paprika)
• 2 cups Spanish bomba or calasparra rice

Heat the olive oil in a 15-inch paella pan over medium-high heat. Once hot, sear the vegetables until they get a nice brown color. Remove vegetables from the pan and reserve. Add the chicken in small batches to the pan and sear until skin is golden and crisp. Remove the chicken and reserve. Add the chopped garlic and cook for 2 minutes. Stir in the grated tomato and cook for 1 minute making sure to scrape up all the browned bits from the chicken. Pour in the wine and let it reduce by half, about 2 minutes. 

Return the vegetables and chicken to the pan and pour in the mineral water. Allow the mixture to boil for 2 minutes to flavor the water. Then stir in the rice. Season to taste with salt and boil for 10 minutes. Do not stir the rice again, as this can cause the rice to cook unevenly. 

Crumble the saffron across the top of the paella and sprinkle the pimenton evenly. Do not stir the rice. Cook for another 5 minutes. Remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 minutes before serving.

Liza Huber, Sage Spoonfuls

Roast Chicken

7-9 Months and Up

Serves 2 adults and 2 children:

Ingredients: 

3 tablespoons extra virgin olive oil

2 carrots, washed, peeled and sliced

2 potatoes, washed and cubed

1 yellow onion, cut into wedges

1 4 lb whole organic chicken

2 cloves of garlic, minced

1 Lemon, cut into quarters

3 sprigs of fresh rosemary

Kosher or coarse sea salt, fresh cracked black pepper

Directions:

*Preheat oven to 425

*Place onion, carrots, and potatoes into a large roasting pan and toss with 2 tablespoons of the olive oil. Push veggies to the side and place the minced garlic in the middle of the pan.

*Unwrap the chicken.  If present, remove and discard the insides (you can always ask the butcher to do this for you). Rinse the chicken under cold running water and pat dry with a towel.

*Place chicken on a cutting board, place the lemon and rosemary inside, tie the legs together with butcher’s twine; then brush the outside of the chicken with the remaining olive oil.  Season the chicken with salt and pepper.

*Place the chicken in the center of the roasting pan with the veggies around the sides.  Place the roasting pan in the oven on the center rack; roast for 45 minutes, then baste the chicken and return to the oven for another 25-30 minutes.

*Using oven mitts, remove the chicken from the oven, place on a separate dish and let stand for 10 minutes; remove veggies from the pan and set aside; squeeze the lemon into the pan and mix well.

*Serve or store.

*Roast chicken can be stored in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer.

Serving

This dish is best served warm, however, leftover roast chicken makes a delicious sandwich.  For a baby, place some chopped chicken and pan juices in a food processor with the roasted veggies and puree to a consistency he can handle.  For toddlers, cut the chicken and veggies into bite size pieces and serve with pan juices.  For an adult, spoon pan juices over the chicken and serve alongside the roasted carrots and potatoes.

All About Roast Chicken

A roast chicken with veggies is comfort food at its best.  This meal will fill your home with the most delicious aroma you could imagine.  The thought of roasting a whole chicken can be intimidating, but you’ll be surprised at how easy it is. The oven does most of the work, but you will get all of the praise! 

Target has done it again! If you weren't impressed by the Missoni or Jason Wu lines - how about The Healthy Living Recipes by Target? I can't wait to try this one out with my minis!

Mukimame* Hummus
Makes 3 cups

Ingredients
2 cups Archer Farms Frozen Mukimame, cooked
3 cloves garlic
1 (6-oz.) carton Greek yogurt
2 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. cumin
½ tsp. salt

Directions
1. Process cooked Mukimame and garlic in food processor until finely ground.
2. Add remaining ingredients; pulse to mix.
3. Chill until ready to serve. Serve with pita chips, on toasted bagels or in smoked turkey sandwiches.

*Mukimame are edamame out of the shell

THANKS MACARONI KIDS UES for the TIP!

Stop N Shop

I'm on the mailing list for Stop N Shop. Had no idea they were so kid-friendly! Love the recipes that actually SPELL out how to best get the Minis helping in the kitchen!

Mini Fruit Basket Treats

Ingredients:
5-6 large shreded wheat biscuits
2 Tbsp Brown Sugar
1/2 cup Maragarine, melted
1 pkg. fruit or mixed berries, thawed
Vanilla low fat yogurt
Cinnamon or Nutmeg

Steps:
CHILD: Crumble shredded wheat biscuits. Mix with brown sugar. ADULT: Drizzle melted margarine over mixture. Toss to coat. Line 12 6 oz. custard cups or muffin tins with foil. CHILD: Press mixture onto bottom and sides of 12 lined cups. ADULT: Bake in a 350°F oven about 10-12 minutes or until crisp. Cool in cups. Remove from cups by lifting foil. Peel foil off baskets. CHILD: Fill baskets with fruits. Top with vanilla yogurt and sprinkle with cinnamon or nutmeg if desired. 

Disney's Family Fun

Mini Football Subs

Ingredients:
Meatballs 
Spaghetti sauce
Shredded mozzarella cheese
Individual-size rolls

Instructions:
To make a batch, first prepare your favorite meatball recipe shaping each meatball into a mini football before cooking.  Once they're cooked, add the meatballs to a skillet of spaghetti sauce and warm them through.
For each sub, cut a V-shaped notch from the top of an individual-size roll, place a meatball in the roll, and top with cheese shred laces. Finally, get the sandwiches in a huddle on a cookie sheet and place them in a warm oven for a few minutes to melt the cheese.

Missy, The Sneaky Chef


Speedy Chicken Parm Pops (from The Speedy Sneaky Chef)

Chicken nuggets on a stick get lots of smiles (and gives you a chance to sneak in a few more nutrients). They are equally yummy whether you use my super-fast One Step Nuggets (page xx) or your favorite store-bought ones.

Ingredients
1 package (about 14) fully cooked chicken nuggets
1/2 cup store-bought tomato sauce
1/4 cup Sneaky Chef Orange Puree (see Make-Ahead #2) or baby food squash or carrot puree
1 cup shredded reduced fat mozzarella cheese 

14 skewers or craft sticks, optional

Preheat oven to 375 degrees and spray a baking sheet with oil. 

 In a mixing bowl, combine tomato sauce and puree. Dip one side each nugget in the sauce mixture, place on the prepared baking sheet, then sprinkle with about a tablespoon of cheese. Bake for 10 to 12 minutes until cheese is lightly browned and bubbly. 

If using, insert a skewer or craft stick into each nugget and serve.

Paula Deen's Chicken Chili

Makes 10 to 12 servings

1 (1-pound) bag dried great Northern beans, soaked overnight and drained
3 (14-ounce) cans chicken broth
1 quart water
3 cups chopped cooked chicken 
1 large onion, chopped
1 red bell pepper, chopped
2 jalapeño peppers, seeded and minced
1 poblano pepper, seeded and minced
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
Garnish: sour cream, shredded Cheddar 
cheese, chopped fresh cilantro

In a large Dutch oven, combine soaked beans, chicken broth, water, chicken, onion, and peppers. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 1 hour.

Add tomatoes, cilantro, chili powder, cumin, and salt. Bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, for 1 hour. Serve with sour cream, cheese, and cilantro, if desired.

Carla Sullivan, Mommy Muncher

What mom doesn't like a deal? With three minis, I am always looking to save a few dollars, although I have stopped short of clipping coupons.

It is my New Year's resolution to buy as much as I can on sale or at a discount and these mom/mini websites are sure to help me on my path to fortune, or at least savings!

8Moms
Brought to us by Kidville, this new-ish site has some great local and on-line deals for Minis AND Mommies. I just picked up some cute t-shirts for myself and adorable melamine plates for the kids.

Fab.com
This is a very cool "design" site that has everything from housewares to jewelry to pet accessories. The site boasts up to 70% off retail prices. You are sure to score something VERY funky for the Minis or yourself on fab.com

EcoBabyBuys
Created by moms for eco-minded families, this site offers one deal a day that is sent to your email or twitter at 9am EST. All the products arenon-toxic, eco-friendly and raifly traded baby or mommy products. I have gotten some cute toys on this site and the shipping is lickity split!


HAPPY SHOPPING AND HAPPY NEW YEAR! 

Super Sprowtz

Although everyone is gearing up this week to celebrate the best time of year, that doesn’t mean that your health has to suffer. Yes, there are many treats which might be tempting to you and your family, but for every fat-rich favorite snack, there exists a healthy and equally delicious alternative. 

If you are hosting a New Years Eve party on your own, or bringing something over to a loved one’s house, here is a creative and yummy substitutions for classic holiday munchies.

-Instead of chomping away at those mixed cocktail nuts sitting on the table 
@ 599 calories for 2/3 cup,

TRY THIS:

Homemade snack mix
1/2 cup kettle corn, 
4 cups asian rice crackers 
2 cups dried cranberries 
1 cup almonds 
1 cup wasabi peas 
1/4 cup sesame seeds 
1/4 cup olive oil mixed into bowl 
@ only 169 calories for 2/3 cup!

Visit Super Sprowtz website for more healthy recipes and fun activities for kids!

Samantha, OMGmother
Not sure what to get your niece, godson, or best friend’s kid for the holidays? The experts at OMGmother have screened the web and picked out the most unique, age appropriate gifts that aunts, uncles, & godparents can gift this holiday season. You don’t have to be a parent to know what kids want – just trust OMGmother to help you out!

0-2: OMG I'm musical


3-6 yrs: OMG I love cooking 

 
7-12 yrs: OMG I'm a rockstar 
 

Bitzue Top 5 

With only a couple weeks left until Christmas, Bitzue - the coolest, online gift registry for kids - can make your holiday shopping easier. We’ve compiled a short list of the most popular toys (that are still available!) requested by Bitzue users this holiday season. Grab ‘em while you still can!

BEST BABY TOY

Little People Zoo Talkers Animal Sounds Zoo ($35)

This interactive playset incorporates 4 habitats: grasslands, artic, jungle and water. When your child places any animal on any peg, it recognizes that specific animal and responds with that animal’s name and sound. Fun and educational! Perfect for ages 18 months+

BEST GIRL TOY

Fijit Friends ($49-$70)

This year’s “IT” toy can still be found! This squishy, interactive robot will become your daughter’s BFF as it entertains with 150 built-in phrases and jokes. Kids can choose from Willa, the trendsetter; Logan, the sporty one; Sage, who has a sense of adventure; and Serafina, the sweetie-pie. Just squeezing their tummies, poking their sides or saying one of 30 commands can make a Fijit Friend spring to life. And, when the music starts, these robot toys become dancing machines! 

BEST BOY TOY

Air Hogs Hyper Actives Pro R/C Vehicle ($39)

This awesome R/C vehicle runs a 2.4 Ghz controller so kids can race against friends without worrying about interference.  And thanks to its rubber and foam tires, it can be used both inside and out. This toy defies gravity, reaches insane speeds and thanks to its self-righting functionality, always returns to its upright position giving kids maximum racing time.

BEST VIDEO GAME

Lego Harry Potter: Years 5-7 ($29.99-$49.99)

Who doesn’t love Harry Potter? And now kids can enjoy adventures in the Muggle and wizarding worlds from his last three books and final four films. This fun romp with Harry is rated E for “everyone” and can be played on Nintendo Wii, Nintendo DS, Nintendo 3DS, Playstation 3 and Xbox 360.

BEST EDUCATIONAL TOY

Leapfrog Tag Reading System ($35) 

The benefit of the LeapPad’s popularity is that there are more Tag reading systems available! This ingenious, easy to use system brings stories to life as kids touch the pages of the specially printed storybooks. The Tag library includes more than 40 book, games and maps featuring favorite characters from TV, movies and classic tales. Perfect for kids ages 4+.

The Recipe Project began as a simple idea: take the recipes of today’s top chefs, set them to music, and sing them word for word. The result is a quirky, remarkably catchy CD-book combo that poses some timely questions about music and food. If chefs are the new rock stars, why not celebrate them as exactly that? And how loudly can David Chang play The Kinks before his restaurant patrons walk out?

Here, in one totally unnecessary collection, you get it all: the album of songs, the brilliant recipes, plus personal interviews with the famed chefs about everything from childhood violin lessons to teenage Van Halen haircuts. Along the way, some of the most noteworthy culinary writers in the country—including Melissa Clark and John T. Edge—weigh in on how food and music have helped them survive screaming newborns, religious fundamentalism, and dinner with grandma.

The Recipe Project is sharing Mario Batali's Recipe for Spaghetti with Sweet 100 Tomatoes

Ingredients:
Kosher salt
1/4 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pint sweet 100 tomatoes, or other tiny tomatoes
1/2 bunch garlic chives, cut into 1-inch lengths
12 fresh lemon basil leaves, finely shredded
Freshly ground black pepper, to taste
1 pound spaghetti

1. Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

2. In a 12- to 14-inch sauté pan, heat the olive oil over high heat until almost smoking. Lower the heat to medium-high and add the garlic cloves. Cook for 2 minutes, or until softened and slightly browned. Add the tomatoes, chives, and basil, and cook over high heat until the tomatoes are just beginning to burst. Season with salt and pepper.

3. Meanwhile, cook the spaghetti in the boiling water according to package directions until it is tender, yet al dente. Drain the pasta and add it to the pan with the tomatoes. Toss over high heat for 1 minute, then divide evenly among four warmed pasta bowls and serve immediately.

Serves 4 

Here's a great & fun recipe to make with the Minis for CHOCOLATE COAL LUMPS, from the genius' at Betty Crocker.
 
 

Naughty or nice, everyone will love these easy cho-coal-late treats. Cocoa Puffs® cereal dipped in melted chocolate and marshmallows create these tasty stocking stuffers.

Ingredients: 

1/4 cup butter

1 bag (10 oz) large marshmallows (5 cups)

8 cups Cocoa Puffs® cereal (from 11.8-oz box)

3 bags (12 oz each) semisweet chocolate chips or 36 oz (from two 24-oz packages) chocolate-flavored candy coating

3 tablespoons shortening

Black sugar and/or black jimmies sprinkles

Directions:

1. Line 13x9-inch pan with foil. Spray with cooking spray. 

2. In 4-quart microwavable bowl, microwave butter uncovered on High about 1 minute or until melted. Add marshmallows; toss to coat. Microwave about 2 minutes, stirring after each minute, until marshmallows are completely melted and mixture is well blended. Add cereal; mix well.

3. Spoon cereal mixture into pan. Spray hands with cooking spray, and press mixture firmly in pan. Cover with waxed paper; press second 13x9-inch pan on top to compress bars. Remove pan and paper. Cool completely, about 1 hour. Remove bars from pan; peel off foil. Using sharp knife, cut bars into 8 rows by 6 rows to make 48 squares. Line cookie sheet with waxed paper.

4. In 1-quart microwavable bowl, microwave 12 oz of the chocolate and 1 tablespoon of the shortening uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Using 2 forks, dip and roll each cereal square in coating. Place on cookie sheet. Repeat twice to use up chocolate, shortening and squares 

5. Sprinkle coated squares with black sugar and/or sprinkles. Place in freezer 15 minutes or refrigerator 30 minutes until chocolate is set. Store in airtight container or sealed storage bag.

Makes 48 squares 

My Munchers love arts & crafts. Last year, the first week of November, we started making these GREAT turkey placecard holders.  It took us until Thanksgiving but every member of our family had an adorable turkey (not as adorable as the photo but pretty close) at their place. Added BONUS we intend to use them again this year!

Supplies:

pinecones

assorted colored feathers

tiny goggle eyes

small and extra small pompoms

glue 

Instructions: 

Place your pinecone on the table and turn it around a few times to find a spot where the pinecone will naturally stay put and not roll around.

If the feathers have been packed tightly in a bag, fluff them out by running your fingers down the length of each one from the end of the feather to tip. Spread the feathers out in a fan, moving each one until you have a pleasing arrangement of colors.

Begin gluing the feathers into the spaces of the pinecone about 4 per pinecone – like a fan.

Glue the small pompoms on for the heads.

Glue the goggle eyes on the pompoms close together.

To finish your pinecone turkey, glue on two extra small pompoms for feet.

Once they are dry, you can wedge in a small 2x3 place card between the head and the tail. Enjoy! 

Amie Valpone, Easy Eats & The Healthy Apple


Oven-Roasted Chicken Tenders
Serves 4
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients
Gluten-free nonstick cooking spay
2½ cups gluten-free Corn Chex cereal
1 teaspoon dried basil
salt and pepper
1 large egg or equivalent egg replacement
¼ cup milk or nondairy milk
1 pound chicken tenders (or skinless, boneless breasts cut into thin strips)

 Preheat oven to 350°. Lightly grease a large baking sheet with cooking spray. In a food processor, pulse the cereal and dried basil, salt into coarse crumbs. Season with salt and pepper and transfer crumb mixture to a shallow dish or pie plate. In another shallow dish, whisk together the egg and milk.

Dip each chicken strip into the egg mixture to coat thoroughly, then roll in the cereal crumbs. Place on the prepared baking pan. Repeat with all the chicken pieces. Spray lightly with cooking spray and bake until cooked through, about 15 minutes. 

RealFamilyTime.com 

My name is Maggie da Silva and I live with my husband and three kids in Carroll Gardens, Brooklyn, where everyone goes a little crazy on Halloween. I blog about that and other family lifestyle topics on RealFamilyTime.com. 

I also write family lifestyle ebooks – my latest is Real Family Halloween Fun (LINK: http://amzn.to/pXD5g9 ) , a fun eGuide to getting the most out of Halloween while doing as little as possible! 

On Halloween I try to get some real food into my kids before they fill up on candy, and I do that by serving them something that seems like a treat but is secretly nutritious… like these Pumpkin Cupcakes.
 

Pumpkin Cupcakes with Cream Cheese Frosting

These cupcakes turn out great! Your kids will suck on the cupcake papers. Well, mine did, anyway.

Makes 18 cupcakes

Ingredients:

16 oz. canned, unsweetened pumpkin

3 eggs, beaten

3/4 c. vegetable oil (I use olive oil)

2 c. sugar

2 c. whole wheat flour

1 c. white flour

1.5 t. salt

1.5 t. baking soda

1 t. baking powder

1 t. nutmeg

1 t. allspice

1 t. cinnamon

½ t. cloves

2/3 c. water

Preparation:

1. Preheat the oven to 350F.

2. Put muffin papers in the muffin tins. (Use muffin papers! Life’s too short to clean muffin tins.)

3. Stir together the sugar and oil.

4. Stir in the eggs and pumpkin.

5. Combine the dry ingredients in a separate bowl.

6. Mix the dry ingredients and water into the wet mixture, alternating. Don’t overmix.

7. Spoon the batter into the muffin tins.

8. Bake for 20 to 30 minutes or until a toothpick in the center comes out clean.

9. Let stand 10 minutes.

10. Remove from the pans and cool. 

Frost with cream cheese frosting: Cream together one 8 oz. block of cream cheese and ½ cup of softened butter. Blend in 1 t. of vanilla extract. Then slowly mix in 2 cups of powdered sugar.

I don’t use food coloring in food, so I just top these with a Halloween doodad. Plastic spiders work nicely because they look like they’re crawling all over the cupcakes. Eww!

PS. (shh..) These are really Pumpkin Muffins, but your kids will never know.

Delicious Banana bread

Here is a healthy, moist and wonderful banana bread that your family will love!  I have constant requests for this dessert, my family can’t get a enough.  Serve either for breakfast or as a dessert.              

Ingredients:

3 ripe bananas

¾ cup brown sugar

1  1/2 cups of whole wheat flour

½ cup applesauce

1 egg

1 tsp baking soda

½ tsp salt

½ cup chocolate chips

 Directions:

Pre-heat oven to 325 degrees.

In food processor puree bananas.  Then add in all other ingredients and process until smooth.

Pour batter into a greased loaf dish and bake for one hour.

Let cool then slice.  Enjoy!

If at first you don’t succeed… Fish Sticks!

He LIKES them, he REALLY REALLY LIKES THEM! 

Over at Will's Kitchen we are always trying to get Will to taste new foods... This time we tried Fish Sticks and we are happy to announce that YES, Will ate them! He actually tried a bite of each one to see which was the yummiest! It was only a few months ago that he did an about-face rejecting the frozen fish sticks — needless to say, we are really happy to see fish back in his diet again! Just goes to show how important it is to TRY TRY AGAIN!

Paul Antico, AllergyEats.com

Adrienne's Chicken

1 (5 to 6 pound) roasting chicken

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme

1 lemon, halved

1 head garlic, cut in half crosswise

1 large yellow onion, thickly sliced

Olive oil

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with olive oil and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a roasting pan and toss the onion slices around it. 

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve.

Thalia & Jessica, NY Mom's World

Hey mom . . . what’s for dinner?!?!" Sound familiar? I’ve been getting this question nearly every night at around 5:30 pm because for some reason, I keep forgetting to actually make something for my kids to eat. This summer has been so hot, humid, and downright exhausting, that the last thing I want to do is cook. Merely imagining the searing burst of air from a pre-heated oven is enough to send me to a cold shower. I have mastered the art of alternating appetizers from a gourmet food shop, take out from my local Chinese place, hand-delivered pizza, and even using dairy in creative ways, but sometimes chowing down at your local chain restaurant does the job. Here are my top picks for kid-friendly chain restaurants on Long Island.

Cheeburger Cheeburger (locations in Plainview and Farmingdale)

With bright lights, pink walls, and 1950’s décor, a child walks in feeling instantly welcome . . . and then they see the menu. Heaven. Small hamburgers served in paper Cadillac cars, grilled cheese (their choice of bread, their choice of cheese), and even fried macaroni wedges. There’s also the option to create their own flavored soft drink or milk shake. What more could a kid want? And parents will be happy too. There’s quite a comprehensive menu from burgers dressed your way, to the most amazing create-a- salad. The choices are endless.

Bertucci’s (locations in Hauppauge, Melville and Westbury)

My kids love going to Bertucci’s because each time they go in, they are handed a piece of dough that they rough-house with, make into some indescribable shape, and then are somehow convinced (maybe it could be because I tell them) that their dough is what was actually used to make their pizza. They love the brick oven and watching the chef as he pulls pie out, puts pie in. Totally mesmerizing. I love Bertucci’s because of their sophisticated adult menu, and the option to make what could be a highly caloric Italian child’s meal into a nutritious one by offering whole wheat dough, multigrain pasta and juice or milk instead of soda.

Moe’s Southwest Grill (Locations in Woodbury, East Meadow, Garden City, Greenvale and Oceanside)

Children’s palates have become quite refined. Growing up, I thought a McDonald’s Filet-O-Fish was manna from heaven, but my own kids (thank goodness) are more interested in learning about what country their meal is coming from rather than what kind of oil their fries were cooked in. My 6-year-old loves Mexican food, but not how you’d expect – he loves beans, guacamole and plain grilled chicken over a salad as opposed to fluorescent cheese slopped on top of nachos mixed with some unrecognizable meat-like substance. Thank goodness for Moe’s Southwest Grill. Priding itself on using only wholesome ingredients grown with sustainability and the environment in mind, Moe’ s menu is suitable for even the pickiest eaters. There are gluten-free, vegetarian, and low-calorie options all highlighted on their very varied menu. And kids aren’t limited to beef or chicken, like they so frequently are. Moe’s offers beef, steak, chicken, tofu and pork to your little one, making for a realhappy meal.

HAPPY MUNCHING! 

Rule the school with great nutrition
Tips from SUPER SPROWTZ

Well it’s that time of the year, back to school! We know that it can be hard to ensure that your child is getting a balanced meal at school but this year make sure that healthy eating remains a priority. Many studies show that good nutrition is crucial to keeping your child focused and alert throughout the school day. Enough sleep and physical activity will also help prevent your child from getting restless. The easiest way to make sure that your child is eating a well-balanced meal at school is by packing a homemade lunch and snack. This allows you to control not only what your child is eating but the portion size as well.

1) Lunches should include something from all of the food groups.

2) When purchasing lunchmeats buy ones that are low in fat and sodium and include whole grains when possible.

3) Make sure you send something you know your child likes to eat, so they don’t end up buying something instead or are left running on an empty stomach all day!

4) If time is an issue for you in the morning, make a little extra dinner the night before and send the leftovers for lunch the next day.

5) Avoid sending your child pre- packaged meals as they are often high in sodium, fats and contain a lot of preservatives.

Jenn Goonan, Two Chicks Dishin'

One of my dearest friends, and one of the coolest chicks I know, started an amazing website called Two Chicks Dishin'. It is your newest go-to site for what you NEED to know about fashion, beauty and celebs! She is also a mom of two, has a full-time GLAMOUROUS job AND is a great cook - HATE HER  Here is her recipe for Spaghetti Pomodorini.

Ingredients
olive oil
3 to 4 garlic cloves, finely chopped
1 package of spaghetti, salt, to taste
1 pint of sweet cherry tomatoes
fresh black pepper
a pinch of peperoncino (optional/dried chili peppers)
handful of chopped basil leaves
Parmesan cheese

Directions

Boil water for pasta. Pour one to two inches of olive oil into a saucepan and heat up. Place spaghetti in pot to cook, stir regularly. 

Gently fry the garlic and peperoncino (optional) on low to medium heat. Don’t let garlic burn. Add tomatoes and turn up heat. Do not stir initially, but allow oil to bubble around the tomatoes. After five minutes, give tomatoes a good stir, breaking them up and blending to make a creamy consistency. I like to use a potato masher to slightly crush the tomatoes. 

Drain pasta. Pour tomatoes over pasta; add basil leaves with black pepper and mix. Add parmesan cheese if desired. Serves 4. 

This recipe originated in Palermo, Italy. Enjoy!

My kids love turkey chili from an easy recipe shared by their aunt, Elena Chang. It’s delicious hot from the crock pot and yields yummy leftovers, too. 

Turkey Chili 

Ingredients:

1 onion, chopped

6 garlic cloves, chopped

2 red bell peppers, chopped

2 lbs. ground turkey

3 tablespoons chili powder

1 ½ teaspoons ground cumin

1 ½ teaspoons dried oregano

3 15-oz. cans pinto beans, drained

1 28-oz. can diced tomatoes in juice

3 cups chicken broth

1 oz. semi-sweet chocolate, chopped

Directions:

 Sautee the onion, peppers, and garlic until they are soft. Add turkey until it is no longer pink. Mix in chili powder, cumin, and oregano, and stir for a minute. Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, until thickened, approximately an hour. Season the chili with salt and pepper.

Pari Chang is an attorney and single mother of two. She is the lead writer for the Law Offices of Daniel R. Rosen, a personal injury law firm in Denver. Her essays have appeared in The New York Times, SELF, Glamour, Redbook, and the anthology, Behind The Bedroom Door, and she is at work on a book, Notes from the Basement.

Coloring Pages

Disappointed by restaurants that don't supply crayons/coloring pages?

Since I refuse to let my minis turn to electronics to pass the time at a restaurant, I have discovered two great sites to print out FREE coloring pages that all ages will love.

www.crayola.com has cars, animals, learning pages (letters, numbers, etc.), even Disney favorites including fairies, princesses and pirates!
www.hellokids.com has more mature offerings including superheroes, Star Wars, movies (Harry Potter, How to Train your Dragon, Shrek, etc.) and even famous people (Kate & William, the Jonas Brothers, Taylor Swift to name a few)

I usually carry a zipup bag of crayons and if I forget to printout my kids favs, an old school mini-notebook always comes through in a pinch!

HAPPY MUNCHING! 

Heather Gibbs Flett
Publisher, Rookie Moms (TM)

Taking your Toddler to a Grown-up Restaurant

There are fancy restaurants with linen tablecloths and eerie, romantic silence and there are groovy, funky, cool restaurants that make you feel like an adult again while being a sensory treat for your older baby. I’m talking about taking your highchair-sittin’ baby to the latter. Even so, go out with a big noisy group when you can. Or at least with understanding, kid-loving people (who will want to give you and your spouse a break and take the kid to look around) and the meal will seem that much smoother...

For TIPS on how to handle your Minis from the experts at Rookie Moms click HERE

Savoring Meal Time
By Jocelyn Chia

Imagine you and your family sitting down to a long, leisurely meal and simply savoring it? How divine is that? In our modern, fast paced, activity filled lives, we often forget the simple practice of enjoying our meals. We eat on the run or in a hurry and tend to leave the relaxed, decadent meals for that vacation to Italy we plan to take "someday". We've all been guilty of it and at MomsLoveIt.com, our goal is to remind Moms that joy and enjoyment is a necessity! These are the top two life vitamins needed for a happy soul.

1. Take a moment before you eat to remember how lucky we are to be able to put delicious food on our table.

2. Breathe in and savor the smell of your food.

3. Take the time to really connect at meal times – institute a no phones at the table policy.

Want more life-enhancement resources, as well as strategies on how to save more time and money? Visit www.momsloveit.com for deals for both you and your family that help you save time, money and indulge in your inner goddess every now and then! We look out for the things that will give you that needed boost to make your life easier, better and give you the much needed time to have that languid meal with a heaping extra side of joy.

Bon Appétit!

Afternoon Tea, My Mini & Me
Angelique LeDoux, Jade’s ToyBox Inc.

Growing up in the Deep South, every bridal shower and fancy soiree seemed to have the same delicate bite-sized staples: southern chicken salad, egg salad and cream cheese and cucumber tea sandwiches, with super sweet iced tea or even better, a slightly frozen southern strawberry punch and petit fours that have the potential to be the next cupcake craze.

To this day, afternoon tea sends me right back to Alabama and I compare every tea to that formative experience. Now it’s my turn to pass on the tradition to my little girl, and luckily New York City has some great options for sharing the afternoon tea experience with your little ones, and no crayons or distractions are necessary. 

 My NYC Afternoon Tea Bucket List

 I’ve had amazing afternoon tea at the Table Bay Hotel in Cape Town and the Ciragan Palace in Istanbul, but I’m still looking for the perfect afternoon tea experience. Whether you're introducing a family tradition or using tea time as an opportunity to teach meal manners or expand your kiddos culinary curiosity, consider these must visits in NYC.

Eloise Tea at the Plaza 
With names like Eloise Tea and Chocolate Tea, there’s no question that kids will enjoy the famous afternoon tea at the newly renovated Palm Court at The Plaza. For starters, sandwiches are sure to please with a sampler of no-brainers like grilled cheese, organic peanut butter and jelly, cucumber and buttered bread and strawberry and cream cheese. The scones are a nice size and served warm with double Devonshire cream and preserves, and the pastries and sweets are perfect: a pink jello shot (no, not the adult version), lemon tea cake, chocolate dipped strawberries and chocolate cupcakes and cookies. Kids may choose either cold pink lemonade or peppermint iced tea. The Chocolate Tea is a chocolate lovers dream- essentially chocolate fondue in tiers, plus a champagne add-on for mommy to boot. And a warning ladies, do not dress the girls in that new white sweater like I did.

 Palm Court at The Plaza. Afternoon tea is served from 2 pm -5 pm daily.  5th at Central Park South. For reservations: 212-546-5300.

  Madeline Tea at the Carlyle Hotel
Even if the Madeline Tea isn’t available until the holidays, it’s still worth a visit to Bemelmans Bar at the Carlyle Hotel to experience afternoon tea. The adjoining room serves up fairly standard tea fare with a selection of familiar choices: cucumber and cream cheese, ham, smoked salmon, turkey and egg salad. And while my 5-year-old went to town on the bite-sized rectangles, I thought the cucumber sandwich on white bread was slightly soggy; the egg salad not discernable; the ham had what tasted like horseradish, but my daughter liked it; and I thought the turkey was chicken salad. The mini raisin scones are traditional tea staples, served with Devonshire cream and strawberry preserves. This is where all etiquette lessons were lost, and sopping up preserves with morsels of scone was allowed. Mini pastries included a strawberry tart, a lemon curd treat and a layered chocolate coffee flavored pastry.

  As afternoon tea goes, it wasn’t the food that made the Bemelmans Bar experience onto my tea bucket list, it was the history of the bar itself, the four cups of perfect cinnamon tea and a special mommy daughter outing. But as we headed out the door, my daughter gave Eloise the better score. (See The Plaza for the Eloise Tea)

Around the holidays, make reservations for the Madeline Tea at Bemelmans Bar at the Carlyle Hotel. Other times of year, walk-ins are fine while Afternoon tea is served from 3 pm- 5 pm daily. 
35 E 76 St between 5th and Madison. Reservations: 212-744-1600.

The Peninsula Hotel, NY
The Peninsula Afternoon Tea is another personal favorite with a fancier assortment of tea sandwiches for the adults, like Maine lobster on a mini brioche, beef sirloin, roasted turkey with cranberry on a pretzel roll and chopped ham on mini Pullman bread. But the kids afternoon tea is kid-friendly, with chicken fingers, pb&j, a cheese sandwich triangle and desserts galore like a mini cupcake, a rice crispy treat, fruit parfait and hot cocoa. As evidenced from my 5-year-old, it really doesn’t matter what order they eat the food, since at this place it will all be eaten, so pick your battles.

The Peninsula Afternoon Tea at The Peninsula Hotel, 700 Fifth Avenue at 55^th Street. For reservations, call 212.903.3918.

 Tea & Sympathy
Though this tiny Greenwich Village staple has no place for strollers or a changing table, no afternoon tea list of NYC would be complete without it. It’s still one of my favorite afternoon teas since nothing comes closer to replicating the taste I grew up with down to the strawberry preserves and chicken salad sandwiches. While the desserts taste like they use the same ingredients of the scone tier- strawberry preserves and clotted cream, Tea & Sympathy’s sandwich selection, cinnamon tea and overall experience keep me coming back, despite the wait, strict seating rules or lack of kid features beyond the kid-friendly food. Oh, and seeing Johnny Depp sitting behind my mom one day didn’t hurt either.

Tea & Sympathy, 108 Greenwich Avenue near Jane Street and 9^th Avenue.

Home Sweet Home… as in at YOUR home
Consider making your kid's next tea party, school lunch or after school snack a special etiquette and culinary experience with a sandwich sampler in different shapes and bread choices. Here’s your chance to try something new like hummus with yellow, green and orange bell peppers.  Make a dessert sampler too with old favorites and new flavors like homemade coconut macaroons. And for the thermos, try the strawberry punch...

 Southern Strawberry Punch

2 packages of frozen organic strawberries  

1.5 bottles of caffeine-free organic ginger ale

3 cups of fresh pineapple juice

Let strawberries thaw (you can cut and freeze fresh strawberries, but you want frozen for texture) then add to a freezable pitcher or bowl. Add ginger ale and pineapple juice. Mix and freeze. Thaw 4 hours before using. 

Optional, for tea parties: Freeze gingerale in a bundt pan with strawberries, chunks of pineapple, lemons and edible flowers for garnish. Add frozen ring to the punch bowl just before serving.

There is nothing better then a homemade (or semi-homemade as Sandra Lee would say) dessert to impress mommys (and Minis) at the end of a playdate. The folks at Pillsbury sent me over this amazing Key Lime Cooler Min Ice Cream Pie that will be sure to do the trick this summer!

Ingredients
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 cup lime sherbet

1 cup vanilla ice cream

1/2 cup whipped topping

Grated lime peel, if desired

Directions
Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4-inch rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Prick with fork. Bake 8 to 10 minutes or until lightly browned. Cool completely, about 1 hour.

Gently mix sherbet and ice cream. Divide mixture evenly among pie crust cups. Freeze uncovered until firm, about 3 hours.

Let stand at room temperature 5 minutes before serving. Garnish with whipped topping and lime peel.

HAPPY MUNCHING!

MomPreneurPlus9

Ok - before I had THREE kids in NYC, I thought leashes for kids was cruel and inhumane. But now I can see how SOMETHING to corral the kids when crossing the street or street fairs, etc. could be useful. As my mom always said, NEVER say NEVER...

Mom of NINE (yes 9!) Robin Pellei of MompreneurPlus9 has invented the Gripsterz Stay Along for moms who want/need to control their kids in the City or Burbs (malls, amusement parks, etc.). Obviously drawing on personal experience, this product is adorable (kids hold onto a little monkey) that can either be held by another person or attached to your stroller.

There are also some other great products for families of multiple children that can make everyday like simpler, in fun and pretty ways: toothbrush bands, cup bands, bottle bands (that can all be personalized with a pen)and even a "spot" that is a take-a-long Time Out location (I know I could use that for weekends and holiday travel!)

Visit our Facebook Page THIS WEEK to WIN your own Gripsterz Stay Along - I LOVE MINE! 
 

Carrot Coriander Dip

Gluten-Free and Vegan

Serves 4

Ingredients

6 large carrots, shredded
2 Tbsp. raw cashews
1/4 cup almond milk
1/4 cup hemp milk
1/2 tsp. coriander
1/4 cup fresh parsley
1 tsp. lime juice
1/2 tsp. cinnamon
1/4 tsp. sea salt
1/3 tsp. freshly ground white pepper

Directions
Place all ingredients into a blender; pulse until smooth. Transfer to the stove top, cook on low heat for 4-5 minutes or until thickened. Enjoy atop grilled tofu, eggs, fish or as a dressing on salads. 

Meredith Levy, pint size social

Summertime is by far the the most favorite time of year for my family.
Everything seems a little more special. Relaxed schedules, ice cream after most meals and endless time at the beach.

Our must-haves for this summer?

The pumpinator
Invented by an 8 year old, this perennial favorite is a hit among mixed ages. Easily fills balloons oh-so-fast with either water or air.

Haba beach bucket with valve
A bit pricey for a bucket, but it is collapsible (perfect for travel) and has a working valve. Pretty genius and a must-have for us on the beach

Pewi bike
A great “walker” that eventually becomes your childs first balance bike- teaching them to quickly feel so confident and gets them ready for bike riding.

Crocodile Creek Playground balls
By far the best playground balls we’ve found- they come in so many different patterns it’s easy to spot yours when leaving the playground

Geyser Baseball
Perfect for the hottest days, dunk the foam ball in water and watch it spray when you throw it. We’ve yet to meet a kid ( or adult ) who doesn’t love it

pint size social is an online lifestyle destination for the entire family. Designed for stylish, in-the-know parents, pint size social keeps them plugged in to all things cool and kid-friendly. Proving you can still keep a sense of style with wee ones around. 

These five things I never leave home without…

Makie’ blue town bib – Why spoil your little fashionista’s clothing when you can messy up this trendy bib. 

Ella’s kitchen drink  – Just in case my little munch doesn’t like what’s on the menu, I always carry one of Ella’s Kitchen fruit/veggie combo.  One of these can always hold him over.

Babyganics Germinator Hand Sanitizer - Alcohol free hand sanitizer! I use this about a hundred times a day! 

Dwell Place Mats with dry erase markers included – I find these easy to travel placemats are a creative and fun way to keep them busy.

Iphone/Ipad app – Monkey Preschool Lunchbox - For the real emergencies (meltdowns), I whip the big guns- my iphone. This is a great app for kid’s ages 2-5, and very educational. 

Brianne - www.StrollerInTheCity.com 

Adam Cohen, DadaRocks

DadaRocks is one of the best resources for REAL advice on raising kids, marriage, products for kids from a dad's perspective. Adam Cohen - the "dad' behind the site, has shared his top 5 picks for kid-friendly restaurants in the City.

1) Shake Shack: this is like the beatles vs elvis type debate youre either a fan or not. 

2) Brother Jimmy's BBQ: You dont have to worry about the mess your kids make on the floor they've seen worst and bonus is kids eat free (with adult meals purchased).

3) California Pizza Kitchen: Chains are good for kids and even better then they offer up a great kids meal.

4) Bubby's: this place rocks - great food that any kid will eat - just remember its cash only on the weekends.

5) Patsy’s Pizzeria: There are a few around the city - but they still make great food and the family friendly vibe wont have anyone giving your an evil eye when a baby starts to cry.

Review - Phyliscious Gluten Free Muffins

Before I begin, I have to admit, I am not an EXPERT by any means on gluten free food or baked goods. But after sampling the Phyliscious Treats, I think there is hope for my mini gluten-free friends.

After my mini WOLFED down a sample of the chocolate muffins, I had to ask the ladies from Phyliscious if we could sample all the flavors. The gluten-free varieties are banana walnut, double dark chocolate and blueberry and the family owned business emphasizes that all the ingredients are fresh and healthy. From omega-3 rich extra-virgin olive oil and whole grains to flax seeds and fresh fruit and spices - the muffins also exclude all additives, genetically modified ingredients and preservatives.

I was actually surprised that my minis preferred the banana walnut over any of the others and Mommy enjoyed having her minis actually EAT a healthy breakfast without a fight in the am.

For more information or to order Phyliscious Treats visit their website or call 917-224-3100.


 

Jodi Greebel, DinDins

To celebrate the launching of DESSERTS on DinDins, NYC's premiere delivery service for NATURAL and ORGANIC toddler food, we are so excited to feature this fabulous recipe for Cranberry Raisin Oatmeal Cookie - HAPPY MUNCHING!


                           CRANBERRY RAISIN OATMEAL COOKIES                             

Makes 20-25 toddler-size cookies

1 stick unsalted butter (at room temperature)

1/2 c. dark brown sugar

1/2 c. sugar

3/4 tsp. vanilla extract

1/4 tsp. water

1 extra large egg

1/2 c. flour

1/4 c. whole wheat flour

1/2 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. salt

3/4 c. old fashioned oatmeal

3/8 c. raisins

3/8 c. cranberries (dried)

Preheat oven to 350 degrees.

Beat butter with sugars, vanilla, and water until fluffy.  Add the egg and beat well. Mix together the flours, baking powder, cinnamon and salt. Slowly add this flour mixture to the butter mixture and mix only until combined.  Add the oats and then the raisins and cranberries. Using a measuring teaspoon drop on a cookie sheet lined with parchment paper.  Bake for 10 minutes or until lightly brown.  Cool on baking rack.

Anna Sandler, 
 www.RandomHandprints.com

Three great UWS places for dining outside with your kids

The warm weather days of summer are the perfect time to dine outside with your kids.  Here are my favorite kid-friendly Upper West Side restaurant s to enjoy with family and friends.

Boat Basin Café - West 79^th Street and The Hudson River. This is a great place to grab a casual meal of burgers and hot dogs with the kids, and with big tables and a loud din it’s also the perfect place to dine with other families. With a general din of diners and drinkers, you don’t need to worry about your kid being the loudest person in the joint. There’s also plenty of room for the little ones to run around without attracting the glares of waiters.  Just try to go at off-peak hours – it does get crowded, and there can be waits for tables.

Le Pain Quotidien This Belgium chain can be found all over the City, including four locations on the Upper West Side.  In addition to their signature breads and chocolate spreads, there are also many kid-friendly choices from baked goods to sandwiches. In a big group? Head inside to dine at one of the communal tables. I love to make it a fun day out with the kids by eating first at the 84th and Amsterdam location, then taking a visit to Upper West Side Kids, the toy store right next door. 

Sarabeth’s This is one of our family’s favorite places. We go early (at exactly 8 am when it opens) for breakfast year-round and it’s a top-choice to take out-of-town visitors.   With eggs, pancakes, and their legendary preserves, there is plenty to enjoy for even the pickiest of the pint-sized. Both of the UWS locations (80^th and Amsterdam and Central Park South between 5^th and 6^th Avenues) have outside seating, but the CPS location offers the extra enticement of a fantastic Central Park view including the horses, which my kids just love. When you’re done eating, you can take the kids to one of the park’s fantastic playgrounds or walk just a few blocks to the Central Park Zoo.

Tips for Dining out with Food Allergies by Jessica Murphy - Macaroni Kid Downtown

Eating out, ordering food or eating at somebody's house is something most people do on a regular basis. However for anyone suffering from or who has a child with food allergies these experiences can be extremely stressful. At home, as long as you are diligent when shopping, preparing meals that are allergen free is pretty simple. In our case our son has severe allergies to nuts, soy and sesame so we avoid having those products in our home. Eating in all the time would definitely be simpler, but we don't want our son to miss out on birthday parties, family events or other social get togethers plus it is important that he learns how to eat out in a safe way as he gets older. Though there is no way to make eating out 100% safe here are some tips from our personal experience:

Check the menu in advance . Stay away from places with a huge number of allergens and if you are looking for a restaurant in advance check the website and reference online resources. Try to avoid crowded restaurants when the staff may be too busy to properly address your order.

Tell the hostess and your server about your allergies. This can be uncomfortable initially for some people, but it is essential. OK. Allergies are so prevalent nowadays that some restaurants even train their servers about food allergies and it is unlikely you are the first person to alert the servers to a food allergy. Unfortunately many people still don't comprehend how high the stakes are. If you do not feel confident that they are listening or understand then talk to a manager or find another restaurant if possible.

Provide a description of your allergies. Explain your allergies and alternate names plus make it clear that cross contamination is a concern. Providing an allergy card can help prevent mis-communication. Double check when the food is delivered and examine your meal carefully.

If you must attend an event where you are not able to confirm the safety of the food bring food or eat before you go. No matter where we go desserts are tricky so we always bring a treat just in case others get dessert. Luckily our son understands that it is better to be different then to experience a reaction.

Always bring an Epi-pen. Make sure someone is present who knows how to handle and adverse reaction and administer the epinephrine if necessary. Keep an Emergency Medical Plan with your medicines.

The CUTEST and COOLEST means to keep your Mini Muncher clean


Colby Lane Designs Whimsical Baby Bibs

Ok - I might be a crazy mom but I like my littlest one to look CUTE with a bib, especially when we are out to eat. The most adorable I have found are from Colby Lane Designs.

I found these adorable bibs on etsy (a great place to find homemade goods of all kinds - not just for the Minis...) and I love that they are from a "mom and pop" shop!

They are a GREAT size for Toddlers 91/2 by 13 inches - with two snaps at the neck to adjust with their size - and machine washable. 

Most importantly, the are ADORABLE (have I already mentioned that?) On one side they have the most fun retro-fabrics (animals, food, graphic patterns, holidays, etc.) and the other chenille that is great to wipe the little-ones faces and hands while they are getting messy.  

My only caveat of sharing this find, is giving away my little secret but with the over 400 fabric selections - we can all custom order our bibs and never see a duplicate!

Gilda Mulero, Natural Foods Chef & Cooking Instructor
www.naturally-tasty.com



Carrot Chips

Ingredients

6 large carrots  

1 tablespoon olive oil

1 teaspoon ground cinnamon

Sea salt to taste

Instructions

Preheat oven to 300 degrees.  With a Kuhn vegetable peeler, peel carrots so that you remove the outer peel.  Continue peeling carrots lengthwise into strips.  Place strips into a bowl and toss with the olive oil and ground cinnamon.  Place strips onto baking sheets and bake in the oven for approximately 40-50 minutes or until crispy.

Note: Using a Kuhn vegetable peeler is like using a mandoline, but more convenient.  The same method of shaving the vegetable to make chips can be used on sweet potatoes, kale, spinach, plantains.  Chips are fun for kids and adults too!

---

Naturally-Tasty (www.naturally-tasty.com) is a Personal Chef service dedicated to providing wholesome meals, dinner parties and cooking instruction for families throughout New York City. 

Tyler Florence, Chef & Co-Founder Sprout Baby Food
www.sproutbabyfood.com

Tyler Florence (NEED I SAY MORE??) is a 15-year veteran of the Food Network, author of six cookbooks, and  Co-founder and Executive Chef for Sprout Baby Food, which he designs using 100% organic, all-natural ingredients to create flavorful combinations to develop a healthy relationship with food from the start. 

MiniMunchers is SO excited to feature Tyler & Sprout Baby Food's recipe for Banana Brown Rice for Baby

Banana Brown Rice for Baby

Ingredients
2 cups cooked brown rice
3 bananas
2 teaspoons ground cinnamon
Filtered water

Directions
Preheat oven to 350F.  Bake bananas in skins on roasting tray for 30 minutes. Skin will  darken.  Use large scoop to remove flesh, then puree with brown rice, cinnamon and filtered water until you have a smooth, creamy consistency. Immediately cool in the refrigerator.
Cooking time:  40 min.  Yield approx 3 cups. 

Copyright Sprout Foods, Inc. Sprout, Sprout Baby Food and the Sprout Clover are registered trademarks of Sprout Foods, Inc.
 

Katy Osborne, www.dimsumdebutante.com
Queens Restaurant Picks

While Queens isn't known as THE most youthful and hip borough, it does have a few bright spots when
it comes to dining out with your wee ones. Here are some places I would recommend:

The Manor Oktoberfest - This German-influenced pub is located between
the two main dining districts of Forest Hills, Austin St.and Metropolitan Ave. The bright and spacious
atmosphere has plenty of space for restless young 'uns to burn off a little steam between courses.
The booths are large so your kids will have plenty of space to spread out their crayons AND their
cheeseburgers. The menu offers a variety of Bavarian fare along with steak and seafood classics. Service
is incredibly friendly and the music and chatter is loud enough to ensure that your amateur karaoke
artist won't disrupt anyone's schnitzel.

Bare Burger - Astoria features this rare treat for Queens dwellers searching for
a trendy and tasty green-themed menu. All of their ingredients are organic and local when possible. As
the name suggests, burgers (from beef to bison to veggie and more) are their specialty, but there are
salad and sandwich options as well. TVs are tuned to The Cartoon Network for little eyes. The adorably-
titled Cubby Meals include an entree, fries, apple slices, and finely sliced carrot sticks. The staff is young,
enthusiastic, and accommodating. Space is a bit tight, but they will find a space for your stroller if
needed.

Press 195 - Bayside is home to this innovative sandwich joint. The menu boasts
more than 50 hot and cold sandwiches, most for under $10. Belgian fries will be a hit with munchers of
all ages! When the weather is nice, be sure to take advantage of their outdoor patio.

Tortilleria Nixtamal - Craving deliciously fresh tamale? Get thee to Corona
and check out this simply delightful Mexican joint. The menu is short and sweet, featuring tamales and
tacos. Everything is house made and locally sourced when possible. Kids will love the bold colors, picnic
bench seating, and seeing the in-house tortilla factory. This neighborhood is shared by The NY Hall of
Science, Queens Zoo, and The Lemon Ice King of Corona, so make a day of it!

Erica, ShopLittleGifts

Restaurant Ready Toys

You've been there, we've all been there - the kids at the next table are either tired and grumpy or playing with clanky toys or chopsticks. This got us thinking, what kinds of toys out there promote quiet and civilized interactions without disturbing others. Here are a few we found:

1) Sea Collection by Wee Gallery
Printed from hand-drawn illustrations, these sturdy cards are great for kids to use as flash cards and art inspiration. Whip a deck out on the restaurant table and challenge your kids to creating their own illustrations based on any one of them while you wait for the entrees or desserts to arrive. Available at WeeGallery. Price: $12.95.

2) Create Your Own Pop-Up Books
Kids love pop-up books, especially when they can make one themselves. Get your kids to know that dining out is a special experience. Use this pop-up sketchbook only at memorable events such as birthdays and celebrations. Encourage them to use each page fully and record what they are celebrating, tasting and feeling. Available at CreativityforKids. Price $19.99.

3) Make Your Own Pizza Sticker Activity Book
Entice your kids to try different types of food by learning about what they eat. This sticker book includes 80 different toppings for your kids to put together their own creation as they wait for the real melty pie coming out from the stone oven. Available at Amazon. Price: $1.50.

4) Story Cubes
Ever notice how your kids are coming up with their own stories about their favorite toy characters? You will be surprised by the clicking of their imagination with these story cubes. Whether you have one child or baby-sitting a mini soccer team, roll the dice and let the story unfold. With 9 cubes and 54 images, the possibilities are endless. Available at StoryCubes.com. Price: $7.82.

5) Hidden Pictures
With more than 450 hidden objects, your kids will be mesmerized by the illustrations and fully synced into identifying the hidden objects within the pictures while you sip an ice tea and savor a few relaxing moments. Available at Mindware. Price: $19.95.
-------------

About ShopLittleGifts
Shop Little Gifts is a blog about trendy, fun and meaningful gifts that will make you look smart, thoughtful and in-the-know. Tired of mass market products? Here’s a place where you will find just the right thing, for everyone you know. 

Heather Walsh, www.coolprogeny.com

Charm City… Like a Local

So, you’re thinking of trekking to Charm City aka Baltimore, MD for spring break. Fantastic! 

Like all major cities, Baltimore has the typical family-friendly attractions. If you pick up any guidebook, the ‘kid’ activity section would likely include places like The Maryland Zoo, the National Aquarium in Baltimore, the Inner Harbor, or The Maryland Science Center.

 Since you’ve got that info in your Fodors, Lonely Planet or AAA (you did pick up a guide, right?), we’re going to give you the 411 on where you’ll find the ‘local families’ on any given spring weekend.

Port Discovery Children’s Museum is probably in your guide. What’s probably not mentioned is their brand new Tot Trails exhibit. Specially designed for infants and toddlers, this exhibit features unique landmarks and landscapes of Maryland. There are mirrored "tidal pools" and "dune walks” for infants.  Young toddlers can climb through the mountain trail, play in the sand, and ‘splash’ in the computer-generated stream. Older children will love the three story urban tree house. A word to the wise? Bring a second pair of clothes if your children are planning to make a stop in the Wonders of Water exhibit.

In a city known for unique neighborhoods, Hampden just might be the most distinctive.  The inspiration for John Waters’ film Hairspray, Hampden is consistently touted as the best shopping neighborhood in Baltimore. The Avenue (also known as 36^th Street) is a stroller thoroughfare on the weekends. A must see? Trohv. Fun and funky items for kids, parents and the home. Drop by the studio at WhollyTerra to chat with the artists (be careful - - it is one of those look but don’t touch places!), or watch potters in action at Wild Yam Pottery. Comic book lover? Be sure to stop at Atomic Books. Don’t worry if your stroller doesn’t fit through the door or you don’t want to take it up a flight of stairs. Most locals just leave them unattended outside.

Hampden is flanked by several parks and is within walking distance to our favorite city kid spots – Linkwood Playground. On warm days, this is definitely a local family hot spot. Never a swing shortage and multiple slides. Playground perfection.

 The Red Canoe Bookstore Café in Lauraville is one of the city’s best kept secrets. Arguably serves up the best muffins in a 50-mile radius. Select a new picture book and enjoy a bite out on their tiered deck, or cozy up in their small café. If you’re a mom who’s a little crunchy, you’ll be happy to know that Red Canoe prides themselves on using local, fresh and healthy ingredients.  Another great Lauraville eating option?Clementine’s. In addition to their delicious food, they have a toy corner that will entertain your kiddos while you decompress over a cool cup of mint tea. On the weekends, Clementine’s mixes their own cream cheeses for bagel shmearing and fries up their own house-made sausages.

If you’re planning to stick closer to downtown, The Papermoon Diner  has something for everyone – to eat and to look at. The suspended toys, pez dispensers, dolls, airplanes, action figures and nostalgic memorabilia covering every nook and cranny of this Charles Village-area restaurant will mesmerize your kids almost as much as the menu. They offer “tv dinner” style specials, phenomenal pancakes served hot off the griddle all day, and homemade chunky applesauce. Come for the crab soup. Stay for the deep dish apple pie a la mode.

There is no shortage of art museums in Baltimore. Some of our favorites include The American Visionary Art Museum (right now they have a glitter Sesame Street scene and whoopee cushion bench that shouldn’t be missed), the Walters Art Museum and the Baltimore Museum of Art. The BMA is free, and each Sunday hosts family-friendly art workshops and tours from 2-4 PM. While you’re there, grab a Maryland-shore style bite at Gertrude’s. The crab cakes are phenomenal. The mimosas are heaven. And if you’re lucky enough to nab an outside table, your pint sizers can run around the sculpture garden while you wait for your entrees.

- - -

Heather Walsh is editor-in-chief of (cool) progeny (www.coolprogeny.com), a Baltimore-based blog about raising fun, fashionable, active little thinkers in the city. She’s mom to one adorable Bug, wife to one construction manager, and a wrangler of two dogs.

Courtney Adamo, Babyccino Kids
Planning a trip to London with the kids for Spring Break? MiniMunchers is LUCKY enough to be friends with one of the coolest chicks over the pond who also happens to have one of the hippest mommy websites around - offering daily family-friendly tips from recipes and craft ideas to hot clothing lines and travel destinations. Courtney knows what is "IN" for the tot dining scene in London and has graciously shared her picks with us!  

1.) Inn The Park - If you’re spending the day sight-seeing and need a little pit stop (breakfast, lunch or dinner), Inn The Park is the perfect place to refuel. It’s smack in the middle of all the sights (Buckingham Palace, Big Ben, Houses of Parliament) and located in the beautiful St. James’ Park. The modern British food is good and the setting is simply unrivaled. Save some bread to feed the ducks!

2.) The River Café - The River Café hardly needs an introduction. This well-known restaurant is both a celebrity hang-out and a favorite brunch locale for London families.  The prices are high, but the food is so good it’s worth it.  I once read somewhere that the best Italian food in Europe can be found at the River Café — meaning even better than Italy itself! Book well in advance.

 3.) The Borough Market - The Borough Market is not for the crowd-fearing or for the buggy-pushing —it can get very busy! But, if you’re a food lover (and who isn’t?), it is definitely worth visiting. It is London’s largest and most renowned food market with more than 130 food stalls and culinary experts – such fun for the kids to see and try all the fresh food. It’s probably best to visit on a Thursday or Friday – it’s busy on Saturdays.

4.) Kenwood House - Kenwood House is located at the top of Hampstead Heath Park and is one of my favorite places to go for brunch on a weekend.  Not only does Kenwood House boast sumptuous interiors and important paintings by many great artists (Rembrandt, Turner, Vermeer, etc.), it also has an impressive café/restaurant with one of the best ‘English Breakfasts’ in London.  On a sunny day you can sit outside in their beautiful garden.

5.) The Orangery Restaurant - If you’re looking for a good, kid-friendly option for afternoon tea, then pop into The Orangery in the beautiful Kensington Gardens. Located adjacent to Kensington Palace and right next to the Princess Diana memorial playground, it’s an obvious stop for some tea and cake. No reservation needed – just queue up at the front door. 

Lara Paul, iKidNY
www.iKidNY.comNew York City has some of the neatest kid friendly restaurants anywhere.  As a Harlem resident, I have made it my mission to find fun, tasty, kid friendly restaurants on the North end of the island.  Here are some of my favorite uptown kid friendly eats:

Kitchenette - 1272 Amsterdam Avenue (at 123rd) - Make your way uptown for some of the best kid friendly brunch in the city.  Enjoy old school comfort food and dessert treats at this cozy restaurant made to feel like your grandma’s kitchen.  Everything here tastes homemade including awesome pancakes and other kids favs like hole in the bread.

Dinosaur Bar-B-Que -  700 West 125th Street (at 12th Avenue) - Delicious ribs, chicken and brisket along with favorite sides like mac n cheese, collard greens, baked beans and carrot and raisin salad, plus a dedicated kids menu.  Kids will have lots to look at in the new space, which is bigger and better than ever, including motorcycles and live blues.

Miss Maude’s Spoonbread Too - 366 West 110th Street (at Columbus) - The whole family will enjoy the super casual atmosphere with fun checkered tablecloths and special menu for young soul food lovers.

Sylvia’s - 328 Lenox Avenue (between 126th & 127th) - Kids will love one of Harlem’s staples and its unbeatable Sunday gospel brunch.  Southern home cooking made by Sylvia since 1962 features a dedicated kids menu.

Patsy’s - 2287 First Avenue (between 117th & 118th)- Everyone loves pizza! Kids get to taste some of New York’s oldest and best pies in town at the original mafia hangout founded in 1932.  Parents and kids love the thin-crust pizza from the original coal-fired oven, as well as family-style pastas and yummy salads.

Mama Mexico -  2672 Broadway (at 102nd Street) - Nightly fun at this festive Mexican nonstop party.  The large portions are great for sharing and the marriaches will have your kids begging to come back.

SMOKE - 2751 Broadway (at 106th) - One of the city’s only weekend jazz brunches for kids, SMOKE’S Saturday Sandbox, features an interactive jazz show for kids and tasty brunch fare.

Find nearby kid friendly restaurants, changing tables, subway stations with elevators, indoor and outdoor playspaces and more at iKidNY, the ultimate parents’ iPhone, iTouch, iPad app for NYC parents.

Amie Valpone, The Healthy Apple
www.thehealthyapple.com


Nut n’ Seed Bars with Almond Butter Sauce (Gluten-Free Recipe)

Ingredients
1 stick butter
¾ cup honey
1/3 cup packed brown sugar
2 cups rolled oats
2 Tbsp. sesame seeds
1 cup sunflower seeds
½ cup golden raisins
1/8 tsp. sea salt
1 tsp. chili powder
Almond Butter Sauce (recipe below)
½ tsp. olive oil

Directions

Preheat the oven to 325°. Spray a baking pan with nonstick baking spray. Line the bottom and two sides with parchment paper. In a large saucepan over medium heat, melt the butter with the honey and sugar and cook over moderate heat, for approximately 5 minutes. Stir in the oats, sesame seeds, sunflower seeds, sea salt and chili powder; cook for approximately 2 minutes. Transfer batter into the prepared baking dish.  Bake for 25 minutes.  Remove from oven; set aside to cool.

Remove the entire square from the pan by lifting the parchment paper.  Slice into bars.

Line a baking sheet with parchment paper. Dip the bottom half of each bar into the almond butter sauce (twice to ensure a thick coat) and set the bars on the baking sheet. Refrigerate until the almond butter is set.

Almond Butter Sauce Ingredients
¾ cup almond butter
¼ cup lime juice, freshly squeezed
2 teaspoons white balsamic vinegar
2 teaspoons honey
1 Tbsp. warm water
¼ cup cilantro, minced
1 clove garlic, pressed
2 teaspoons fresh ginger, minced
¼ teaspoon chili powder
1/8 teaspoon cinnamon

Directions

In a food processor, combine nut butter, lime juice, balsamic vinegar, honey and water; pulse until smooth. Add cilantro, garlic, ginger, chili powder and cinnamon; continue to pulse until mixture forms a smooth and creamy consistency.

Ellen Schmidt, Baby Meets City
Review: GustOrganics

Like most New Yorkers, my husband and I dine out often.  Well, we used to.  Since having a child, our lives have changed in all manner of ways, not the least of which includes our eating (out) habits.  Translation: we've gotten to know our kitchen again and have our local Chinese restaurant on speed dial.  Needless to say, I was very excited to learn that the certified green & organic restaurant, GustOrganics, has a special menu just for babies.  Count us in! 

I must say, I felt cleansed & healthier just stepping inside GustOrganics. The bamboo/green/raw materials theme is somewhat spa-esque, not usually the aesthetic you find in a bustling space such as this one. Mellow tunes playing overhead seemed in direct contrast to the surprisingly packed restaurant we found on a late Saturday afternoon pop in.

Please have time when you visit - Gustorganic's fresh baby food takes an average of 30 minutes to prepare.

While we waited, I shared my soup with her, a fall-themed squash flavor that was pretty tasty. When her food arrived, we were nearing the end of our wine. Excellent timing as we took turns feeding her, both of us armed with spoons pointed in her direction. For her main course, I ordered the "chicken breast made with zucchini, carrot, one bay leaf, and salted water." She seemed to enjoy it, though the real hit was dessert -- a puree of "peaches, sugar and GustOrganics pure water." 

My "two thumbs up" rating is two-fold, first, because they even HAVE baby food on the menu (fresh & huge portions!) and secondly, we were able to easily stash our stroller in the corner upon arrival.

Francine, owner
www.givewink.com


Sanity Saving Solutions

Dining out with kids can be a challenge. As a mom of 3 boys, an orderly lunch or dinner out is a huge undertaking. As the owner of Give Wink, I am always on the look out for practical solutions. Here are a few of my favorites....

Bibs are the perfect creation for keeping baby clean and neat. Without them we'd be forced to pack the entire closet into the diaper bag. Though taking out the stains from the bib your baby used while enjoying spaghetti and meatballs is not fun. Bibs to Go By Dwell Studio are the answer.  20 disposable bibs tear out like the pages in a coloring book. The designs are "bold and witty" and will attract the most fashion conscious. They are coated on the front to help repel liquids and lined with an absorbent material on the back. When dinner is over so is the mess. 

If mealtime with your child makes you feel like an army sergeant instead of nurturing mom then these Get Set Placemats might be the answer. Each pack includes 8 themed reversible paper placemats and 8 sheets of repositionable stickers.  One side teaches kids the proper placement of utensils and the other has activities that will keep your little one so engaged they will not realize they ate all of their veggies. 

This is one of my all time favorite things, silicone placemats by Kidz Placemats.  The kit comes with a box of washable markers. When drawing and eating time is over, simply wipe the coloring clean by using a wipe or rinsing under a sink. 

If you have ever been tempted to take your kids to dinner to a more adult oriented restaurant be sure you take a Buddha Laptop for each of the kids. They will be so transfixed with this gadget you will hardly notice they are there. It opens and closes like a computer laptop and comes with a calligraphy-like paintbrush. Simply add a little water to the reservoir and the kids can create temporary masterpieces. When the water dries the drawing disappears.

Now that we have talked about things to take out when dining out, there has to be way to lug it all. The Bento Ultimate Diaper Bag by Skip Hop is the perfect bag for on-the-go families. It has all of the bells and whistles as most diaper bags like compartments and comfortable carry straps. In addition tough, it comes with an insulated Mealtime Kit. " The perfectly sized containers store snacks and more while the insulated cooler bag and perfect-fit freezer pack keep food fresh." If you are the type of mom that believes in a place for everything and everything in its place then this might just be the bag for you. 
 

Madeline Lanciani, Chef/Owner Duane Park Patisserie
www.duaneparkpatisserie.com

Chef Neil Kleinberg, Clinton St. Baking Co. & Restaurant
clintonstreetbaking.com

FEBRUARY IS PANCAKE MONTH!
Looking to make your ordinary pancakes EXTRAORDINARY!
The experts at Clinton St. Baking Company & Restaurant have shared this recipe from their new cookbook to add some dazzle to your morning routine! Your Minis will LOVE you for it!

Chocolate Chunk Pancakes
makes 6 servings

½ cup semisweet chocolate chunks

Confectioners’ sugar for dusting
 

Chocolate Sauce

12 ounces bittersweet chocolate, chopped

1 cup light corn syrup

½ cup half-and-half

1 ounce unsalted butter

1 teaspoon vanilla extract

1 teaspoon ground chili powder

1 teaspoon ground cinnamon

1. Stud the pancakes with the chocolate chunks before flipping or top each stack with a scattering of chunks.

2. Dust with confectioners’ sugar and serve  chocolate on the side.

Waldy Malouf, Chef/Owner, Beacon Restaurant
www.beaconnyc.com


Thin Crusted Pizza with Four Cheeses and Basil

By Chef/Owner Waldy Malouf, Beacon Restaurant

Serves 4 to 6

1 Pizza Dough (can be purchased at most markets)

Unsalted butter, softened, for brushing

Extra-virgin olive oil, for brushing

Coarse sea salt or kosher salt and freshly ground black pepper

1 cup basic Tomato sauce

2/3 cup grated Bel Paese cheese

2/3 cup grated Asiago cheese

2/3 cup grated Parmesan cheese

2/3 cup diced fresh Mozzarella

1 1/2 cups fresh basil leaves, cut into thin strips

1. Place a pizza stone or inverted baking sheet in the middle of the oven and preheat the oven to 500 degrees F. or light the grill.

2. Press the risen pizza dough down and turn it onto a flat surface. Lightly knead the dough a few times. Divide the dough into two equal balls. Roll out each round on a piece of parchment paper to 1/4-inch thick (they will be about 10 inches in diameter). Slide the rounds, on the paper, onto cookie sheets or upside down rimmed baking sheets.

3. Brush the pizza dough with softened butter and olive oil and sprinkle with salt and pepper. Spread a thin layer of sauce over the crust. Sprinkle the cheeses over the sauce.

4. Trim the parchment paper, leaving a narrow border around the pizza. Slide the pizzas and parchment paper, one at a time, onto the preheated pizza stone or baking sheet. Cook until the crust is crisp and the cheese is bubbling, about 7 minutes.

5. Scatter the basil over the pizza, slice, and serve.

Appealing and inviting, that's the great open fire cooking served
up by acclaimed Chef Waldy Malouf at Beacon Restaurant. Located in the heart of midtown
Manhattan, Beacon's open kitchen lets guests in on the action- and with a
seat in "The Pit," you'll have the ultimate view of kitchen activities.

Robot
www.classic-play.com

Sari Nickelsburg is Founder & President of Mama411.com, a daily deal site for NYC moms. You can spot this mama running around the East Village with her husband and one year old son.Look for a lot of frizzy hair, and three cases of totally unintentional bedhead.

These are some of our favorite places to eat as a family.  I consider myself one lucky mama that many of them are also my neighbors!

Danal I go way, way back with Danal. The owner used to operate out of a sliver of a space on Tenth Street where we’d duck in for cozy dinners pre-baby. They’ve since moved to the corner of 13^th Street and 5^th Avenue where the space is substantially bigger. The food is still great, and the staff takes their cues from the owner who is warm and accommodating to families of all ages and sizes. While they don’t have a children’s menu, there are plenty of dishes they’ll enjoy such as croissant french toast, chocolate chip pancakes, and hamburgers. If it’s dinner time, then kick back with a glass of wine, a fresh plate of fish or pasta, and gaze out on lower Fifth Avenue through the floor to ceiling glass windows. A changing table that will accommodate smaller babies is available in one of the bathrooms. Staff will park the stroller for you.

Banjara We live just a stone’s throw from Little India, but Banjara is our family favorite.  Very family friendly, wonderful food, and the kids will love watching them pull bread hot out of the oven through a huge window in the back! Staff will park the stroller for you. Again, no changing tables.

La Palapa Tuck into a plate of chilaquiles verdes for brunch, or drop in for early dinner with the whole family. Waiters keep the little ones entertained with crayons that they thoughtfully pass out for their entertainment. The restaurant will whip up a small order of French Toast on request for children, and…the holy grail for mothers…THERE’S A CHANGING TABLE IN THE BACK! Just make sure you get the right bathroom – there’s only one.

I Coppi  I’ve lived in the East Village for several years now, but only first stumbled upon I Coppi this past summer when our in-laws were visiting. It’s tucked away on 9^th Street between 1^st and A , and at first glance – it doesn’t look like much of anything, so you’re going to be really blown away by what you see when you step inside. We were absolutely transported by this beautiful restaurant which has the most incredible covered outdoor space. The food is top notch, the staff is great, and they do have high chairs on hand as well. If you have a special occasion, this is one is a no brainer. When you book a table, please be sure to ask them whether the outdoor space is open as it’s only available weather permitting. Unfortunately, no changing tables.

Veselka This Ukrainian diner is an East Village institution. If you come during prime-time, you should be prepared to wait. Steer clear with small children during brunch hours on Saturday or Sunday. However, the restaurant is a wonderful place to come with families at all other times.  Staff will hand out a little package of swizzle-stick things for kids to play with, and they have special plastic cups with straws for younger children who can’t quite fit their little mitts around the larger glasses. Pancakes, piergoi, blintzes and a range of fare for lunch and dinner including turkey burgers, soups and salads.  They also offer a range of sweets as big as your head for dessert. Seriously, check out theRice Krispie treats when you walk in at the front counter. However, Veselka is no greasy spoon. The food here is fresh –you can feel good about feeding your family here - not a spot of grease to be found.

Pam Kirkbride, Triple Threat Mommy
triplethreatmommy.wordpr...
Follow me @triplethreatmom

A new restaurant has opened up in the Financial District called The Bailey Pub & Brasserie on 52 William Street and the corner of Pine.  We had read about their $7 kid menu – which comes with complimentary ice cream – and we just had to try it for one of our weekly Friday Family Dinners.  

The Good:

• The $7 kids menu is fantastic.  They offer pasta & meatballs, grilled cheese, sausage & chips, pigs in a blanket, pasta with red sauce or butter, kid’s (cheese)burger and of course chicken fingers.  All meals come with a complimentary ice cream, which is a plus and the $7 price tag is easy on the wallet.
• They offer plastic cups for the girls (instead of a real glass).  This gesture always makes me feel like management is paying attention to their family customers.
• The waitresses are attentive and the hostess came back at the end of the meal to see how we were doing.

 The Bad:

• Don’t go on a Friday Night.  Our first trip was at 6:00pm on a Friday night.  Well, so was every under single guy and girl under the age of 30.  Remember, The Bailey is in the Financial District, where there are young, single people who actually work down here and on a Friday  night, are looking for some Happy Hour cocktails (remember that?).  It was loud, and getting to the tables in the back is like salmon swimming upstream.

The Verdict:

• Go on a SATURDAY night.  Since the meal itself was a great experience, we decided to try The Bailey Pub & Brasserie on a Saturday night at a very family friendly time of 5:00pm.  It was quiet and there were no crowds, so our waitress was even more attentive.  By the time we left, two other families had come in.  All in all, with the great kids menu, and attentive staff, This Triple Threat Mommy would definitely recommend The Bailey Pub & Brasserie.

And, another thing,  for those of you who are early risers, The Bailey Pub & Brasseriedoes offer breakfast – starting at 7am on the weekends!  Hurrah!

XO

Monica Storch
Editor & Publisher, Macaroni Kid UES
nyceast.macaronikid.com

There's nothing my daughter Sadie likes more than shaking her groove thing, and there's nothing I enjoy more than watching her bounce around to music with a huge grin on her face!  That's why we both love the SalsaBaby brunch at Ideya Latin Bistro.

Ideya is this awesome little restaurant in Soho that serves a mean Cuban sandwich and a killer mojito and that just happened to be one of my favorite restaurants even before Sadie came along.  So you can imagine how thrilled I was to discover that Ideya hosts a monthly SalsaBaby brunch designed especially for babies and toddlers.  One Sunday a month, the restaurant brings in an army of high chairs, decks out its tables with crayons and shakers and serves up a dizzying array of delectable brunch fare for parents and kids to munch on as they enjoy two live performances by Jose Conde and his band.  The band puts a Latin twist on favorite children's songs and inspires even the most reserved of kids to get up and dance.  This really is a true New York City gem that should not be missed!

The next SalsaBaby brunch will take place in January - call for exact date.  Be sure to call for reservations because the brunches fill up quickly!  For more information, visit www.ideya.net.  

KIDS NIGHT OUT BINGO
www.knockknock.biz

OK - - we have all played BINGO but the folks at Knock Knock have taken it to another level - one that your kids will enjoy, and more importantly keep them entertained while out to dinner. 

Mini Munchers will stay busy looking for servers, water glasses, bathrooms, placemats, etc. - either alone or the whole family can join in (there are 12 cards per set).

Genius you might say - ah yes and the price, only $8...BINGO! 

Amanda de Beaufort
www.coosandahhs.com 
Coos & Ahhs’ Picks for Eating out in Brooklyn with Kids

Before I had a baby, my husband and I would eat out at least three times a week. Needless to say, we go out much less now, but when we do dine out, we want to eat well and feel relaxed. It can be such a conundrum to find a great menu and a place that doesn’t give you looks when you roll in with a stroller—that is why MiniMunchers is such a treasure! Here are a few of my favorite restaurants in Brooklyn (meaning excellent food) that also welcomes kiddo:

Egg, Williamsburg

Egg is a farm to table southern-style restaurant. The place is small and gets crowed for brunch, but if you get there early or go on a weekday for dinner there is no wait. They have highchairs and a big table in the back that can accommodate a stroller. The menu features some of the best fried-chicken in the city and they serve breakfast all day—try the pancakes-yum! Bonus: the tables are set with paper and crayons!

 Radegast, Williamsburg

This is a true gem. It’s hard to fine a place that mom and dad can have a drink with baby in tow, but on a Saturday afternoon it hard to tell if there are more adults or kids at this massive Hungarian beer hall. Radegast features big picnic-style tables with plenty of room for multiple strollers and it’s open and loud, so kids can get rowdy, baby can scream or you can breastfeed with out feeling like your nips are in everyone’s face. They have a full menu but I recommend ordering at the grill, which features German sausages, sauerkraut and fries. I also love the huge fresh baked Bavarian pretzel from the kitchen. Not to mention the delicious beer for mommy and daddy.

Franny’s, Park Slope

Franny’s serves delicious artisanal pizzas and fresh pastas. The restaurant is too little for a stroller but they have plenty of highchairs and the friendly staff is delightful. The menu is very kid friendly, but the kitchen will also make kids pasta or any other special request. It does get crowed for dinner.

 Fort Defiance, Red Hook 

This quaint little restaurant features a tasty menu—try the sandwiches!— and great handmade cocktails. They have highchairs (from Ikea down the street) and it is usually pretty chill on a weekend afternoon.

Bubby’s, Dumbo

The Brooklyn outpost of the kid-friend Bubby’s, offers incredible views of the river and skyline. The spacious dining room is perfect for kids and the menu is awesome.  Bonus: just steps away from the restaurant is a gigantic nautical-themed playground with a ship and sandboxes. **if you plan on going on a Saturday night, call ahead, they have loads of private events at night.

Gina Mancuso, Concierge for Moms
www.c4mcville.com

The holidays are fast approaching which means lots of parties and holiday cheer.  It is hard to ignore all the desserts and cookies, let alone stay away from them.  Children love sugar and seem to be drawn to it this time of year. After hours of resistance and non-cooperation many times we end up giving them what they want anyway.  I mean what is one cookie? Is it really that bad? Well the problem is that the one cookie turns into a spoonful of ice cream, which then leads to some candy the next day and then eating the candy canes off of the Christmas tree, etc, etc.  So how can we stop this vicious cycle this year and keep our kids from ingesting too much sugar?

 10 Ways to Lower Your Child’s Sugar Intake

 1.     Switch fruit juices for water  Try adding apple slices, cantaloupe, strawberries, or other sliced fruit to the water and let it sit in the fridge for 30 mins before serving. This will sweeten the water naturally, plus add natural nutrients to the water.  Sugary drinks can add up to 10% of calories that come from added sugar.

2.     Switch Sugary Cereals For Homemade Oatmeal  Thanks to instant oatmeal you can have breakfast on the table in less than 5 minutes. Cook oatmeal in 2% milk, and then add a tablespoon of natural peanut or almond butter, pumpkin seeds, and a tablespoon of honey or maple syrup.  Honey and maple syrup are filled with vitamins, minerals, and antioxidants that are great for kids- plus they will be fueled for school until lunch. That will make them less likely to grab a sugary snack!

3.     Have Healthy Dips On Hand Hummus, Pumpkin Hummus (recipe to follow), salsa, and guacamole are wonderful things to have in your fridge around the holidays.  When people stop by or your children have friends over, these are great nutritious go-to snacks that everyone will enjoy.  Have carrot sticks, celery, apple slices, and whole-wheat crackers on hand. 

4.     Use Dark Chocolate When baking holiday cookies substitute antioxidant rich dark chocolate for semi sweet and only use half the amount. 

5.     Switch To Sucanat  This sugar can be found in regular super markets and stores like Whole Foods.  It is a great substitute for baking and cooking.  It is less processed, which makes it higher invitamins and minerals, such as potassium, then typical sugar.  Because it is less processed it will not have the same effect on your children’s blood sugar levels.  Excellent in cookies, cakes, oatmeal, and other meals. 

6.     Portion Everything Out  It is the holidays after all and depriving your children can be as harmful as over eating sugar.  So when you arrive at a party, head right to the dessert table and make a plate for your children. When dessert comes they know exactly what and how much they are getting. Make sure desserts are out of reach and site in the house so they do no get tempted. If they are going to a friend’s house, speak with the mother and tell her how many cookies they are allowed. Make it a rule that they finish all their vegetables before they can think about dessert. The fiber in vegetables will fill them up so they will want less.

7.     Use Fruit Try being creative with fruit for dessert.  Make a snowman out of cantaloupe with a cookie cutter. Then use raisins eyes and buttons.  Not only will the children have fun but also they will be eating nutritious foods.

8.     Cook From Scratch This holiday season make a deal with yourself to cook as much as you can from scratch. This will keep out unwanted fillers and let you control what goes in the meal.  Let your children help and educate them on the nutrition of each food. Not only will it be a learning experience for your kids but you will appreciate what you eat more as well!

9.     Sit To Eat Even at snack time, have everyone take a couple minutes and sit down.  This can help over eating and unconscious nibbling, there tends to be more food around during the holidays.  But make it a plan to sit down at every bite so that you and your children are aware of what you are eating and how much.  So much of weight gain is from mindless nibbling.  This is a great habit to keep year round!

10. Be Merry The holidays are a wonderful time for children and they should enjoy it- take them out for nature walks and other outdoor activities.   The most important thing you can do for your children this holiday season is to keep them moving.  Just because it is cold does not mean you cannot go outside.  Since we tend to eat more over the holidays it so important to keep moving and stay active!

 Here is a recipe for your Holiday Season that is low in sugar and kid approved!

 Pumpkin Hummus

• 2 Tbsp tahini
• 2 Tbsp fresh lemon juice
• 1 tsp ground cumin
• 1 tsp pumpkin oil
• 3/4 tsp sea salt
• Ground pepper (to taste)
• 15 oz pumpkin (canned or baked)
• 5 cloves garlic
• 1 1/2 Tbsp cilantro (optional)

Place all ingredients in a food processor and process until smooth.

Rachel Thebault, TriBeCa Treats
www.TriBeCaTreats.com
www.RachelThebault.com



Including your children when you cook or bake is not only a fun activity, but it can also be a valuable way to get them to become better eaters.  It doesn't matter their age or your skill level, you can find lots of fun things to make together for your family, just keep in mind these tips:

1.  Teach them food vocabulary - Give your kids the words they need to describe why they may or may not like a certain dish.  When kids know the difference between salty, sweet, bitter, sour, spicy, mushy, crunchy and other descriptors, they can more accurately explain how they feel about a particular dish, rather than making a blanket statement that they don't like a certain food.  (ie, "I don't like carrots" becomes, "cooked carrots are too mushy for me, but I like raw carrots because they're crunchy."

2.  Let them taste along the way - If you and your children are tasting the ingredients and food during different stages of the recipe, they'll better understand how they change through the process and when mixed with other ingredients.  Noticing the changes throughout the process will also get your kids more excited about the finished product.

3.  Choose recipes that give them freedom to create - We all know that giving kids control by presenting them with options can be an effective way to get them to do what you want.  It's the same in cooking.  Chili, stews and gazpacho are three popular dishes in my house, and all of them are recipes that easily allow my kids to decide "more tomatoes" or "more garlic" and still result in a tasty dish.  Along those lines, we do a lot of dinners where the final dish is assembled individually (make your own pizzas, fajitas, fish tacos), and our kids get to choose all their own toppings.  When your kids have had a direct hand in the decision making, they'll feel more pride in what they'd cooked.

4.  Don't dumb-down their food - It's easy to fall into the trap of heating up chicken fingers or a box of macaroni and cheese, because it's convenient and you know they'll eat it.  But don't assume those are the only things kids eat.  Before they get in the habit of only eating "kid food" give them exposure to the foods you like to eat and see what interests them.  Also, try to think of ways to turn typical kid dishes into something parents will eat with them (instead of grilled American cheese on white bread, think country wheat with aged cheddar and sliced apples.)

Just remember, all kids are different, but the power over what they eat (and what they wear, for that matter), is one of the few areas where our little ones can control us. Instead of turning it into a battle, include them in the preparation to make it a team activity.  It will help them form better eating habits early on, and set them on a path for a great lifelong hobby! 

Kat- SoHo Mom/NYC KIds Food Blogger
www.Katrin.yelp.com (under lists)

Popbar www.pop-bar.com – handcrafted gelato on a stick at 5 Carmine Street in the West Village

 

This wonderful new addition to the City’s gelato choices is perfect for kids. The popbars of all flavors sit beautifully and symmetrically in a giant display case so kids can visually experience the entire array (unlike some other gelato places where you have to lift up a kid to see the selection). Once your child picks a flavor they like they can have it dipped in chocolate and add "poppings" like granola, pistachios, nuts etc. 

The menu is simple: popSorbettos are $3.75 and popGelatos and yogurtPops are $4.50. Unlimited Dippings and toppings and extra $0.50.

Their Healthy Kids Facts are as follows and I especially love #4!:

popbar Healthy Kids Fact #1: popSorbettos have no sugar and are made with lots of real fruit.

popbar Healthy Kids Fact #2: all our popbars are free of artificial colorings and artificial flavorings.

popbar Healthy Kids Fact #3; all our popbars are PRESERVATIVE-FREE. Yup, absolutely no preservatives in our popbars!

popbar Healthy Kids Fact #4: ALL our poppings are natural: pistachios, hazelnuts, granola, almonds, coconut and biscotti. NO sprinkles, gummy bears, M&Ms or oreos!

popbar Healthy Kids Fact #5: Made FRESH daily in small batches of 24, popbars don't sit in supermarket coolers for months before they are consumed!

This place is great for kids and they love it (mine do!) 5 stars! (OR AS THE MOMMY MUNCHER WOULD SAY - "4 CRAYONS!")

Samuel Branch: Taste1NYC.com

Chef Samuel Branch owner of Taste 1 Inc. personal chef services is the proud father of two little girls, one with several food allergies and another who will gladly eat whatever is set before her. Consequently, preparing organic and allergy free foods is equally essential and enjoyable for him. Although Chef Samuel offers a range of services from cooking classes to intimate dinner parties, he is most passionate about finding exciting and healthy meal options for all children. This recipe is a special one for him and his girls in that it incorporates his Caribbean flavors, is fun to prepare and is gluten free!

Coconut Crusted Tofu Nuggets w/ Mango Ketchup

Makes 12 Tofu Nuggets

2 Tbsp Canola Oil

½ block Extra Firm Tofu

½ cup Coconut milk (egg if not allergic)

½ cup Brown Rice crisp cereal (ground in the food processor)

½ cup Coconut Flakes (unsweetened)

1 tsp Lime Zest

Salt to taste

Freshly Ground black Pepper to taste

 Directions: 

1. Drain the tofu thoroughly and press out all the liquid.

                   2. Cut the tofu into 1 inch squared cubes and season with salt and pepper.

       3. In a small bowl add tofu to coconut milk, coating evenly and leave for a couple minutes.

       4. Take another bowl and mix cereal, coconut flakes, and lime zest together.

       5. Dredge tofu one by one in the cereal mixture and place on a sheet pan.

      6. Let the breaded tofu sit in refrigerator for about 30 minutes and then repeat each step for a second cereal coating.

      7. Heat sauté pan with canola oil and pan fry on each side until golden

      8. Serve with mango ketchup

Mango Ketchup

1 Tbsp of Olive Oil

½ small Red Onion, finely diced

1 large Ripe Mango, peeled and diced

1 Tbsp Agave Nectar

1 ½  Tbsp Apple Cider Vinegar

ground All Spice, pinch

Salt to taste

Freshly ground black pepper to taste
 
Directions:
 1. Heat small pan with olive oil and sauté mango and red onions until soft.
2. Add remaining ingredients, stir and remove from heat.
3. Cool and puree in blender
4. Enjoy!

Jessi Walter, Founder, Taste Buds

www.tastebudscook.com

Eating Out With Kids

Cooking with kids is the best but we all need a break every now and then! The next time you don’t want to tackle the kitchen, grab your kids and hubby and head out for a night on the town. With MiniMunchers great database of kid friendly restaurants and a rating systems for those that really do it right, your on your way to a fun night. When little tots get antsy at the table, use these simple tricks to make your meal out more fun for all.

 1.  Prepare - Many restaurants will provide coloring place mats or other crafts for kids to doodle on while waiting for dinner. If however, they run out (or don’t provide anything), always be sure to have a sticker book and a few crayons on hand.

 2.  Wash Hands - Make washing hands a fun event. Check out the bathroom at each restaurant and compare them - kids love noticing different colors and seeing all of the cool sinks.

3.  Try Everything - Once the food comes, let kids taste new ingredients. Go beyond “yummy” and “yucky” and talk about what tastes they like and which ones they don’t.

4.  Tot-Sized Menus - Don’t think that kids need to order from the kids menu all of the time. Most restaurants offer child-sized (or appetizer) portions which are wallet friendly and help expose kids to a wide variety of ingredients and culinary styles.

Hopefully these tips will help ensure that going out to eat as a family is always a special and fun-filled time to share with your children. 

Jodi Greebel, MS, RD
DinDins

Top Things to Do to Have a Less Picky Eater

1. Offer familiar foods with unfamiliar foods. Children are wary of new foods and seeing a lot of unfamiliar foods at once can be intimidating. Offer your child a few foods you know he/she likes with one unfamiliar food.

2. Let your toddler be involved in cooking. Children are much more likely to eat something if they help make it. Just make sure to choose age appropriate tasks like washing carrots, scrubbing a potato or helping toss a salad with dressing.

3. Model good eating habits. If your child sees you eating candy bars, don’t expect him/her to ask for an apple. Set a good example by snacking on healthy foods like cucumbers and hummus.

4. Don’t give up! It can take children 15 – 20 times to try and like a new food, so don’t give up after 1 or 2 times. Be persistent. It will pay off. 

Alicia Kachmar, author, Witch Craft: Wicked Accessories, Creepy-Cute Toys, Magical Treats, and More!
www.aliciakachmar.com

Halloween has been my favorite holiday ever since I can remember, probably due to the fact that I have a November 2 birthday and I got to combine both of these days into one when it came to party-planning.

When we were collecting some of the projects for the book, I was convinced we needed something cupcake-related. Much to my surprise, I am convinced that my best chocolate cupcake recipe to date is a vegan one, and one not made with any hard-to-find or unfamiliar ingredients.

Make some Halloween cupcakes today!

The Best Chocolate Cupcakes

For the Cupcakes (makes 12):

1 1/4 cups flour

1 cup sugar

1/3 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup warm water

1 tsp vanilla extract

1/3 cup vegetable oil

1 tsp distilled white or apple cider vinegar

 
For the Chocolate Glaze:

 1/2 cup sugar

4 tbsp margarine

2 tbsp soy milk

2 tbsp unsweetened cocoa powder

2 tsp vanilla extract

Sprinkles (optional—not necessarily vegan!)

Note: if you don't care to make it vegan, or don't have soy milk or margarine, you can use butter in place of the margarine, and whatever milk you prefer in place of the soy.

Preheat the oven to 350 degrees F. In a large bowl or mixer, mix together flour, sugar, cocoa, baking soda, and salt. Add the water, vanilla, oil, and vinegar, and mix thoroughly. Use a spatula to scrape down the sides if necessary.

Place 12 cupcake wrappers in a cupcake pan. Divide batter between them and place in oven, baking for 20-25 minutes, or until puffed up and a knife comes out clean. Cool for 10 minutes.

For the glaze: in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. It’ll look gloppy, but it’s just the bubbles! Remove from heat.

Add vanilla, stir, and immediately spoon on top of cupcakes. The glaze dries really quickly, so spread it immediately and add any sprinkles now.

Bethenny Frankel, author Naturally Thin & The Skinny Girl Dish and reality show star 
www.bethenny.com 

 

As the go-to expert for all things reality and lifestyle, Bethenny Frankel wields her pen (and blackberry) like a sword, ensuring that her fans will get the unvarnished truth along with common sense, expertise and a healthy – always healthy – dose of humor.  She is on a mission to democratize healthy living, making information available to everyone she can reach through her appearances, books, columns and blogs.  

Boo Boo Banana Bread:

 Ingredients

1 cup raw sugar


1 tablespoon butter (regular or nondairy)


1 cup mashed over ripe bananas (2 or 3)


1 egg
1 teaspoon real vanilla extract


1 cup oat flour


¾ teaspoon baking powder


½ teaspoon baking soda


¼ teaspoon salt


½ cup semisweet chocolate chips
 


 Cooking Directions

Preheat  the oven to 350 degrees.

Combine all the ingredients in a bowl and mix  well.

Cut a  piece of parchment paper to fit the bottom of a loaf pan.

Put it in the bottom  of the pan and spray it with cooking spray.

Pour in the batter and cover it  loosely with foil.

Bake for 30 minutes.

Remove foil, then bake for another 20 minutes, or until a toothpick inserted in the middle comes out almost clean (moist crumbs are fine).

Cool completely, then slice and serve.

Chef Daniel Angerer
Klee Brasserie
www.kleebrasserie.com
www.danielangerer.com

The Seventh Day Diet

Eating should be fun so on the seventh day we enjoy not so organic and natural foods.

I remember growing up in Austria one of the popular dishes for us kids was Kaiserschmarren which is a shredded Austrian-style pancake with a royal history.  It was the emperor’s favorite breakfast or lunch dish, which actually was created accidentally by one of the kitchen apprentices in the emperor’s kitchen.  When the apprentice ruined the perfect spherical pancake he tore it up to make it look like it was intentional and the emperor (“Kaiser”) loved it.  And so the dish earned the named “kaiserschmarren” which translates to “emperor’s mess.” It’s a kid friendly (my nine-month old loves them!) heavenly fluffy pancake with the torn up mess already built into the design! 

Kaiserschmarren (Austrian pancake)

(recipe yields one large pancake)

½-cup unbleached flour

1/3-cup sugar

a pinch salt

1 cup milk

5 yolks eggs                       

5 egg whites                        

 1 tablespoon butter

powdered sugar for dusting the pancake

1.     Preheat the oven to 400 degree Fahrenheit.

2.     In a bowl mix flour and milk with a wire whisk then add egg yolks.

3.     In a kitchen mixer bowl beat egg whites, sugar and salt until stiff peaks have formed.

4.     With a pastry spatula fold 1/3 of the whipped egg whites into the milk/egg yolk mixture then fold in remaining egg whites.

5.     On medium heat setting melt butter in a skillet (9 to 11-inch diameter) add batter and cook for four minutes, then transfer into hot oven. Bake pancake (10-12 minutes or until cooked in the middle when pierced with a toothpick)

6.     On top of stove tear pancake randomly into mouth sized pieces. 

7.     Transfer torn pancake onto large plate, sprinkle with powdered sugar. Serve immediately.

Chef’s note: Fold whipped, sugared egg withes carefully with flour/egg yolk mixture –this way lots of air will get trapped into batter and result in a heavenly airy pancake.

Chef’s tip: serve with cranberry jelly.

Catherine McCord
www.weelicious.com 

Catherine McCord
launched Weelicious in 2007, providing a solution to parents' hectic lives by showing them how to cook recipes that are kid-friendly, quick and nutritious. With a background in culinary arts from New York City's prestigious Institute of Culinary Education, and a passion for food, Catherine has developed recipes that appeal to a range of ages. Weelicious focuses on educating kids and involving them in the process with how-to cooking videos featuring Catherine's own two children. 

HAM & CHEESE MUFFINS
(Makes 18 Muffins)

1 1/2 Cups All Purpose Flour
1 Cup Whole Wheat Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
1 1/4 Cups Buttermilk
2 Eggs
1/4 Cup Vegetable or Canola Oil
2 Tbsp Maple Syrup or Honey
1 Cup Cheddar Cheese
1 Cup Ham, chopped fine

Accompaniments: Honey or Butter

1. Preheat oven to 350 degrees.
2. Combine the first 5 dry ingredients in a bowl and stir to combine.
3. In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.
4. Add the buttermilk to the egg mixture and stir.
5. Add the buttermilk mixture to the flour and stir until just combined.
6. Fold in the cheese and ham.
7. Spoon the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups).
8. Cool on a wire rack and serve.

ALL HAIL THE SQUEEZABLE TODDLER FOODS!!!

For us moms with toddlers, it is not always easy to feed the littler ones at a restaurant – UNTIL NOW! As of posting time – at least three companies (that I know of)  have introduced squeezable food bags for the younger (and older if you can get them to eat them) Munchers. They are convenient and most importantly easy to pop in your bag to bring to any dining establishment (no spoon required!)!

Best news – many of them hide, spinach, broccoli, peas carrots and even parsnips in the yummy mixtures (not to mention the strawberry, peach, apple and sweet potato versions) – so it is easy and NUTRITIOUS!

Plum Organics –  Great combos like Spinach, Peas and Pears & Blueberry, Pear and Purple Carrot! MM orders them from Diapers.com but you can also get from target.com

GoGo Squeeze – Apple sauce with a twist (either cinnamon, banana, peach or strawberry) Our MiniMuncher LOVES these – I buy in bulk from Whole Food

Ellas’s Kitchen –MM was able to find at Whole Foods and Food Emporium (Strawberries and Apples & Carrots, Apples and Parsnips are favs in our house!)

Happy Munching!

TRACEY STEWART - Founder of Moomah
www.Moomah.com

"Eating out was always my favorite thing to do...and then I had kids. It took me some time to figure out how to keep eating out from turning into hell on earth. My solution- The Big Bag of Fun. I always pack a big bag of paper, crayons, action figures---you name it. I'll bring small plastic animals in my bag and then have my kids play 20 questions trying to figure out what animal I have in my hand. Having a cadre of games in my arsenal is always a lifesaver.We play "What would you rather" where we come up with two awful scenarios and we have to pick which one we would rather. Story telling is always a great distraction when the food is taking too long. At Moomah, we try to save parents from having to pack the big bag of fun by having tons of different things to engage a child's eye and imagination -coloring sheets, toys, animals on the tables and walls and even a puppet named Supertryer who tries to encourage kids to try new foods."