Even if the combination of chocolate and avocado sounds weird, you need to try these muffins. They are delicious! It’s also a great way to get all the great nutrients of avocado into your kids. Great for Chloe because she won’t even try avocados. This recipe comes from TrainerMomma.com.
1 Ripe Avocado
1 Cup Sugar
3/4 Cups Unsweetened Applesauce
3/4 Cup Milk
2 2/3 Cups Whole Wheat Flour
1/2 Cup Cocoa Powder
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1 Cup Chocolate Chips
Preheat oven to 375°F. Spray two mini muffin tins with non-stick cooking spray or line with paper muffin liners.
Whisk together the avocado and sugar until smooth. Add the eggs, applesauce, milk, flour, cocoa powder and salt. Whisk to combine. Stir in the chocolate chips.
Divide the batter among the two prepared muffin tins.
Bake until a toothpick inserted in the center comes out clean. About 15 minutes.
Yield: 48 Mini Muffins
I’m usually terrible at making smoothies, but I thought I would give it another try. I found this recipe from the Martha Stewart website and decided to give it a try with only a slight modification. The original recipe called for raspberries, but I used strawberries instead. It turned out to be pretty good and was a great use for the coconut water I had in my freezer from the coconuts I opened a while back.
1 Cup Ice
1/2 Cup Frozen Strawberries
1/2 Cup Plain Yogurt
1/2 Cup Old-Fashioned Rolled Oats
1 Tablespoon Honey
¾-1 Cup Coconut Water (or any juice)
Place the ice and frozen strawberries in the blender.
Add the remaining ingredients on top. For the coconut water/juice, just start with ¾ cup and add more if you need to.
Blend until smooth and enjoy!
Yield: 2 Servings
Yum! Soft pretzels! This recipe comes from Alton Brown.
1 1/2 cups warm (110 to 115°F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
4 ½ cups all-purpose flour, approximately
2 ounces unsalted butter, melted
Canola oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel or Kosher salt
In the bowl of a stand mixer, stir together the water, sugar and salt. Sprinkle the yeast on top and let sit for 5 minutes until it starts to foam. Add the flour and butter and mix on low speed with the dough hook until combined. Turn the mixer to medium speed and mix until the dough forms a ball. Wash out the bowl, coat with oil and place the dough ball inside. Cover with plastic wrap and set in a warm place for about 1 hour or until doubled in size.
Preheat oven to 450°F. Line 2 baking sheets with parchment paper or foil and spray with non-stick cooking spray.
Combine 10 cups of water with the baking soda in an 8 quart pot and bring to a boil.
Divide the dough into 8 equal pieces and roll each out into 24 inch long ropes. Make into a pretzel shape by forming a U with the rope, cross the ends and press them into the bottom of the U.
Boil the pretzels one at a time for 30 seconds each and place them on the baking sheets. A large spatula works well for this. Brush with the beaten egg and sprinkle with salt. Bake until browned, about 12-14 minutes. Cool on a cooling rack for at least 5 minutes.
Yield: 8 Pretzels
These are just like the store bought apple chips! Don’t you love those!?! I sure do. I found this recipe in a Women’s Day magazine. Although they were delicious as is, I think next time I will try adding cinnamon to the sugar syrup.
1 cup water
1 cup sugar
2 large apples
Preheat oven to 225°F. Set a cooling rack on top of a foil lined baking sheet. Coat with non-stick cooking spray.
Bring the water and sugar to a boil in a small saucepan. Keep at a rolling boil until a light syrup is formed, about 5 minutes.
While the sugar syrup is working, quarter and core the apples. Cut the apples into thin slices, about 10-12 per apple quarter. Once the syrup is done, remove from heat and stir in the apples.
Using tongs, lay the apple slices on the cooling rack. Make sure they are not overlapping. Replace the foil with a new piece of foil since it will have a lot of syrup drippings on it.
Bake for 2 ½ hours. Loosen the chips so they don’t stick and let them cool on the rack. Store in an airtight container.
These are super simple to make and are a great use for too many bananas. I always seem to have too many bananas at my house. The only hard part was slicing the ripe banana. Although with a little patience, I managed to slice them up. These tasted even better the next day since they softened up a bit. I found this recipe on Weelicious, which is a great website that has recipes for babies and toddlers.
Bananas! As many as you like
Preheat oven to 250°F.
Slice bananas to 1/8 inch thick and place them on parchment paper.
Bake for about 1 hour and 15 minutes.