Pumpkin Peanut Butter Bars- VEEG Style!!!

It's true. These are vegan friendly... and if you thought life couldn't get any better, you must make these and then watch it improve some more.

These bars somehow encompass three of my favorite foods: peanut butter, pumpkin, and oatmeal, and somehow, don't even taste like a 1rst grader made them. I never knew it was possible.

Peanut Butter Pumpkin Oatmeal Bars

{adapted from love veggies and yoga.com}

2/3 cup peanut butter

1 cup pumpkin

2 cups oatmeal

1 cup brown sugar

½ white sugar

1 tsp vanilla extract

1 TBSP cinnamon

1 tsp nutmeg

½ tsp ginger

½ tsp all spice

Mix all the ingredients together and place in a greased 8 x8 pan. Bake at 350 for 25 minutes (more or less). Remove from the oven and allow these to cool ALL.THE.WAY before cutting, like, an hour at least…I promise. You will die by the smell. This is a true test of patience to see if you can wait all that time before diving into them to taste them. I couldn’t do it.

SOOOOOO GOOOODDDDDD.

Kale Berry Smoothie

One of the major boons of summer time is the way in which I convince myself that we can eat three smoothies a day with no lingering feelings of guilt.

This is one of our favorites and I promise, you can't really taste the kale: maybe feel the kale in tiny bits, but certainly not taste. And ladies and gems, you will for sure want to check your teeth after drinking this to ensure those pearly whites are free of any nasty kale or berry bits hanging around. It can get bad, so use caution when using this smoothie in any social situations.

We use the frozen mixed berries that you can find at Costco for this, but I'm sure using straight strawberries or straight blueberries instead of the motley would be acceptable. I simply love the taste of the mixture and the color it produces. Pretty, eh? And super duper nutritious. I feel like a mighty woman after consuming a glass: it's full of antioxidants, vitamins, potassium, and definitely a plethora of other medical jargon terms that I'm not familiar with. Love love this- you can also use spinach in place of the kale. Arugula might be too "peppery" so I'd steer clear from that.

Kale Berry Smoothie

1 1/2 heaping cups of frozen mixed berries (i'm sure you can get by on less though)

1/2 cup Greek yogurt, plain.. or any other natural plain yogurt

1-2 ripe bananas (love using a ripe banana that has been in the freezer!)

1 cup soy milk (perhaps a bit more)

1 heaping TBSP of orange juice concentrate

1 large handful of kale leaves (inner stem removed)

In a blender that can handle this, puree all the ingredients until completely smooth. Add more milk if it's too thick. Serve, drink, and floss. This should serve about 3-4 people.

"Carrot Cake" Bread

Today's recipe we gobbled up so fast that it escaped my mind to photograph it.

Hence, no photo today-- I know you're devastated:).

Anywho.

I watched an episode of "Barefoot Contessa" recently that had me swooning and salivating over what my eyes beheld: a two-layer tiered carrot cake. A tried and true one at that, trimmed with all the predictable flavors and ingredients- including that thick cream cheese frosting. Sluuurrrp! Yum.

It got me thinking how carrot cake might be a superb way of getting some more veggies into my toddler.... if we could tweek it to be slightly healthier.

SO, the next day, we made carrot cake bread. It included freshly cut- up pineapple, golden raisins, whole wheat flour, applesauce, and of course, lots of the shredded orange stuff.

Since I baked it in a nice, traditional 5 x9 loaf pan, I've deemed it as bread and not its counterpart. But call it what you wish.

In spite of using applesauce in place of oil, whole wheat flour instead of white, it still delighted me with it's extremely moist and dense texture; really, really tasty in fact, and we snarfed the entire loaf within 24 hours-- among the 3.5 of us (hopefully I can say, the FOUR of us REAL SOON). Ahem..

Changing subjects slightly, it makes me shudder a wee bit when I hear the phrase "guilt free" associated with anything I eat because personally, I think we all deserve to eat anything we want in moderation, BUT for all intensive purposes, this cake-like bread is truly, "GUILT FREE". There, I said it.

You'll see why it's essentially guilt free once you review the recipe- lots of good-for-you things in there. I suppose the glaze nullifies that just a bit, but as fiber-loaded and healthy as it is, well, the glaze seems perfectly justifiable.

CIAO!

"Carrot Cake" Healthy Bread

1/2 cup applesauce

3/4 cup sugar

2 eggs

2 cups shredded carrot

1 cup fresh pineapple, finely cut into small dices

1 cup golden raisins

1/2 tsp vanilla flavoring

1 1/2 cups whole wheat flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

Mix together the applesauce, sugar, and eggs... beat well. Stir in vanilla.

In a separate bowl, combine the flour, baking soda, salt, and cinnamon.

Add slowly to the wet mixture and combine until just incorporated. Stir in raisins, carrots, and pineapple by hand. Do not over mix.

Preheat oven to 350. Pour into a greased 5 x7 loaf pan and bake for about 35-55 minutes (depending on your oven) until just barely done in the middle.

Let cool and (optional), frost with any favorite light glaze.

Appetizer and Smoothie

I know I know. I must be really desperate to be blogging a cracker and cheese combination; hope to get my sleeves up this weekend and pound out some new recipes. But I've been zombie woman this week with absolutely no reserves of extra energy for anything else besides toddler and cleaning. The end of this pregnancy must be near because the waddling stage has officially begun.

Anywho. Two recipes to tell you about.

First, the picture.

Completely not in the mood for any major production earlier today, my lunch consisted of three ingredients: goat cheese, Trader Joe's Multi-Grain Crackers, and heirloom cherry-size tomatoes.

... aaaaannnnd a sprinkling of freshly ground black pepper to cover it all...

Simple pleasures really do bring the most satisfaction sometimes, and if I could even recall the number of these I ate, well, it'd be embarrassing to publish. Needless to say, it was a fabulous little appetizer/lunch. One I would even serve at a party. Easy, pretty, delish.. done.

Okay, recipe number two.

With my parents here over the weekend, my mom introduced me to a new morning smoothie, at which I nearly shuttered with disgust at the sound of, but first, the approximate ingredients, and second, my explanation on being pleasantly surprised.

Green Smoothie

1 cup Greek yogurt

1 big handful fresh spinach

1 cup frozen blueberries

Pinch of sugar (or in my case, quite a few pinches)

1 ripe banana (optional)

Blend together until smooth and bright purple.

Apparently, there is a "green smoothie" guru that is making a hot splash in Utah right now with her recipes like this one, and everyone is riding her wave!

I have to tell you- skepticism escaped the minute I took a sip- the spinach is hardly detectable and if you can forget that it actually made its way into blender, you'll barely be able to taste it at all. Trust me, my toddler drank an entire cup yesterday.

Consequently, he's had a series of scary diapers all day so take it from me that should you give it your little ones ( I think the diaps are worth their getting some spinach!) take heed that you may want to start out with SMALL portions and build up gradually...

It was kind of nice to think that already by 8 am, I had one huge serving of veggies in my system! Booyah, I guess.

Oh, and kale can also be added in place of spinach.

That's all for now. Ta ta.

Healthy Bean Cookies

Henry isn't thrilled with the idea of eating beans yet. Most of them aren't green enough, tasty enough, or enthralling enough by sight to even test out. I understand that desperate times call for desperate measures, but these cookies are going against what I have never wanted to do: sneak some certain foods into a cover-up meal in hopes the child will eat it. I want my kids to eat broccoli because it's broccoli, not because the puree of it has been hidden stealthily into some pancake that just 'happened' to turn out green.

Yet, as Henry gleefully ate these cookies, packed with wonderful, nutritious white bean puree, I compromised my prior belief.

I'd rather the kid eat bowls of plain beans but until I can talk or reason with him, and he actually understands it, cookies might be the only solution I have to him eating beans.

And you might be happy to know, for your own palate too, that they are quite good- yes, they kinda turned out in shape to resemble hockey pucks, but a wonderful and familiar cookie flavor was definitely there. Fortunately, they didn't taste rubbery or gummy like many healthy desserts tend to and finally, if this counts as anything (this is what confirmed my love for this recipe), my husband didn't know it was an impostor chocolate chip cookie he was eating until I informed him (most chocolate chip cookie recipes call for two sticks of butter, i.e., this calls for less than a quarter of one).

And if you're really not convinced yet, the bean puree melts into the cookie during oven time and has essentially no effect on the taste. You won't notice it!

I think it's a keeper recipe.

Oatmeal Chocolate Chip Cookies with Bean Puree

{adapted from Epicurious}

1- 1 1/2 cup old fashioned, instant oats (I only used 1 cup)

1 cup whole wheat flour

1 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup drained great Northern, cannellini or any white beans, liquid reserved

3 tbsp butter, softened

1 cup firmly packed light brown sugar

2 large eggs

1 tsp pure vanilla extract

1 cup dark chocolate chips

Heat oven to 350°F. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tbsp reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 10-15 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.

Raspberry Almond Bread

Goodness. I promise we eat more than cookies, scones, and bread around here despite the image I'm portraying.

The thing is that when it comes to recipes, I am a complete practicer of instant gratification. Guilty!!!

My husband thinks the only books I read are cooking related ones. Not true. But I spend a good amount of time finding things to be inspired from and to glean ideas from. This recipe was actually discovered while recipe-blog-surfing late one night last weekend and we made it the next day. I was instantly gratitified and pleased and it is a true, quick bread winner to have in your recipe anthology! Loved every bite and poor bread didn't have much of a long life span in our apartment.

Raspberry Almond Bread

{Apapted from http://www.joythebaker.com/}

2 cups all-purpose flour (we used whole wheat)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 tsp almond extract (I think I used a bit more:))

2 eggs

1 stick butter, at room temperature

2 Tbsp sour cream

1/3 cup sliced almonds

1 cup fresh raspberries

Brown sugar and extra sliced almonds for topping

Grease a 9 x 5 loaf pan. Preheat the oven to 325.

In a bowl, sift the flour, salt, bp and bs together.

In another bowl with a paddle attachment, cream the butter and sugar. Add eggs, one at a time, and then almond extract. Mix in the flour mixture and sour cream alternatively, combining until just incorporated.

Gently fold in raspberries and almonds.

Spoon into prepared loaf pan and sprinkle the top with brown sugar and sliced almonds, if desired. Bake for 55-60 minutes or when toothpick test reveals it's done (mine took 50 minutes, but our oven is speedy gonzalaz!)

Let bread cool in pan for about 20 minutes or so, and then cool completely on a wire rack.

Cranberry Orange Scones

Hello hello.

This pregnancy has thrown my appetite some odd twists and turns.
Some days I'm like a famished beast that wants to cook and eat all the best dishes in the world.
Most days however, my only appeal is focused on those recipes that include lots of butter, flour, and sugar.
I think my diet is ruined for life.

But that's okay. Baking is just so delightful and dare I say, that I'd rather be covered in flour and sugar than having my clothes reverberate whiffs of cooked bacon.

And scones lately, I'm obsessed with!
Henry too!

And this recipe, adapted from this website, is a joy. No pun intended.

Another batch might make it our counters today in fact.
Easy, simple, three stars on healthy, and deeeeelicous.

Cranberry Orange Scones with Glaze
1 3/4 cups

1/3 cup granulated white sugar

1/4 teaspoon salt

3/4 teaspoon baking soda

1 teaspoon baking powder

1/2 cup (1 stick) unsalted butter, cold and cut into small pieces

3/4 cup old-fashioned rolled oats

1/3 cup dried cranberries

Zest of one orange

2/3 cup buttermilk

Egg Wash:

1 large egg

1 tablespoon milk or cream

Glaze:
Confectioners' sugar (about 1 cup)
Juice of a half of an orange
Vanilla extract

Preheat the oven to 375 degrees F and place rack in center of oven. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl place the flour, sugar, salt, baking soda, baking powder and whisk to combine. Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs. Add the rolled oats, dried cranberries and zest. Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.

Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches round and about 11/2 inches thick. Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet. Make an egg wash of one beaten egg mixed with 1 tablespoon milk or cream and brush the tops of the scones with this mixture. Sprinkle scones with granulated or other sanding sugar.

Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Combine a cup of confectioners’ sugar with the juice of half of an orange (or enough to make the consistency “glaze-like”) and add a touch of vanilla. Pour over hot scones. Eat three.

Makes 8 scones.

Post Edit:

Um, my dear husband just sent me a text picture message seconds ago with him and M.C. Hammer. You know? This guy? Now I have "Can't Touch This" swirling around in my head. Gene pants. Hot.
This makes our entire educational experience worth it.

Blueberry Pancakes with Compote and Fancy Syrup

I've been doing myself some research on pancakes lately. I suppose the reason for a sudden increase in our pancake consumption is because little Henry well, loves them so much, but two, it's a nice change from his cereal, toast, applesauce, and pea routine. Pancakes hide egg, pancakes can hid ricotta cheese, pancakes can even disguise zucchini into something fabulous.

Anywho. With my "research" and all I've been finding a common thread throughout different websites on essential components to a delicious pancake. And I quote:

-lumps in the batter

-buttermilk

-dry and wet ingredients mixed together last minute and just barely combined

-egg whites beaten to stiff peaks, folded gently into batter

-pancake griddle on medium-low

-pancakes are only flipped once (perhaps you're OCD about flipping like me??)through-out cooking process

-in the case of blueberry pancakes, blueberries are added not into the batter, but onto each separate pancake as it bakes on the griddle

So I experimented tonight upon what I discovered. And it worked. They were amazing! Light, fluffy, and totally better than my hockey puck versions last time. Believe you me- lumps in the batter, the flip-it-once method... I'm sold.

My husband and I were discussing the difference in taste and texture when using all-purpose flour vs. whole wheat flour in a pancake- I insisted that whole wheat takes a certain delicious-ness out of them, that the all-purpose flour, a "purist" method, for pancakes at least, is optimal. He disagreed and said the whole wheat didn't bother him a bit.

We've been snowed in our respective homes here in Philly like Arctic polar bears for the last few days and I know that I'll emerge (eventually) from our winter isolation about 10 lbs bigger with all the bored-eating that's been done. Hence, I couldn't resist tonight putting whole-wheat flour in these pancakes to make myself feel a bit better.

But they really would be even more glorious with all-purpose flour. Just saying.

Wild Blueberry Pancakes with Compote and Maple Butter Syrup

Compote:

1 cup wild blueberries (or normal ones), fresh or frozen*

1/4-1/2 cup sugar

Little water

Pinch of orange zest

In a small saucepan, combine ingredients, and bring to a boil. If it needs more liquid, add water by tablespoonfuls (if you are using frozen berries, you shouldn't need to add much water at ALL!). Stir until somewhat thickened, remove from heat, and let chill in fridge until it's thickened more.

Pancakes:

1 1/2 cups all purpose or whole wheat flour

2 tsp baking powder

3/4 tsp salt

3-4 Tbsp sugar

1 cup buttermilk (or 1 cup milk + 1 Tbsp vinegar or lemon juice)

2 eggs, separeted

6 Tbsp butter, seperated

1 cup fresh or frozen wild (or normal) blueberries

Turn on griddle to medium-low heat. In a large bowl, combine flour, baking powder, salt and sugar. In a large bowl with a whisk-attachment, whip the 2 egg whites until medium stiff peaks form.

Melt 3 Tbsp of butter. Add to buttermilk. Whisk egg yolks and stir into the buttermilk/butter mixture. Add this liquid gently into dry ingredients and stir until just combined. Fold in whipped egg whites.

Take 1 Tbsp butter and melt all over the griddle. Using a 1/4 measuring cup, pour batter onto griddle, and sprinkle blueberries on top. Flip when the underside is cooked. Meanwhile...

Syrup:

2 Tbsp butter

3/4 cup (more or less) maple syrup

In a small saucepan, melt butter. Add syrup, bring to a simmer/boil, stirring, and remove from heat. Use on hot pancakes.

*I get our wild blueberries from Trader Joes. Not because the cost is anything more or less, but we just prefer the littleness of them. Promise I'm not a blueberry snob here.

Oat & Apricot Scones with Glaze

I am telling you, I am telling you that scones need to grace our breakfast and snack trays more often, folks.

My head was spinning over a twirling kitchen aid motor on what differentiates a scone from a muffin and here's what I came up with. Short end of it.

Scones, to me, are like glorified biscuits- a buttery and delicate dough with flash-refrigeration/freezer-time and baked off to create a dense but crumbly pastry and best eaten immediately. Definitely wonderful with marmalade, jam, butter... nutella....

Muffins on the other hand, are more cake-like in both preparation and in end result. Muffins are ever deserving of hype and love, but I'm afraid that scones might begin replacing muffins during our wee AM hours. I simply prefer the scone, darling! (as I typed that, thick British accent seemed appropriate)

This recipe actually made it's way onto my blog about 1 1/2 years ago, but it was one that needed re-do, a re-try, and a reevaluation..

... and might I insert right here that the outcome is awesome. Really freaking wonderful and hearty and perfect for the snowy day we're hibernating from on the east coast.

I took my recipe-creating liberties and made up a glaze of sorts to pour on the scones immediately after they made their debut from the oven. It sealed the deal for me- I had to pat myself on the back for that one. But do what you wish! Make up your own glaze or topping.

Oh, and remember, scones really are best the day they are made. I'd argue they are best within the first few hours. Ta ta!

Oat and Apricot Scones

{Martha Stewart Baking Handbook}

1 cup quick-cooking oatmeal*

3/4 cup all-purpose flour, plus more for dusting

1/2 cup whole wheat flour

1/4 cup plus

2 Tbsp sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 stick (10 Tbsp) unsalted butter, cold, and cut into small pieces

1/2 heaping cup diced dried apricots

1 large whole egg, plus 1 egg yolk

1/2 cup buttermilk

1 Tbsp heavy cream

Sanding sugar for dusting (optional)

Glaze:

1 cup confectioners' sugar

1 tsp orange zest

1/2 of an orange's juice

1 Tbsp or more of milk

1/4 tsp almond extract

Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the oats, both flours, sugar, baking powder, baking soda, and salt. Using a pastry blender, cutter, or two knives, cut in the butter until the mixture resembles coarse crumbles. Fold in the apricots.

Whisk together the whole egg and buttermilk. Add egg mixture to the flour mixture and using a rubber spatula, fold in, working in all directions and incorporating crumbs at the bottom of the bowl, just until the dough comes together.

Turn out the dough (mine was very sticky!) onto a floured work surface. Take off any rings you might be sporting. With floured hands, gently press and pat dough into rectangle about 1 1/4 inches thick. Using a sharp knife, cut into 8 triangles. Place triangles 2 inches apart on prepared baking sheet and cover with plastic wrap. Freeze at least one hour (or you can freeze it up to 3 weeks, just place the unbaked scones in a resealable Ziploc).

Preheat the oven to 375 and in a small bowl, beat the egg yolk with cream. Brush this mixture over the tops of scones. Sprinkle generously with sanding sugar. Bake, rotating sheets halfway through, until tops are golden, about 25-30 minutes. Cool on a wire rack.

Make glaze.

In a medium mixing bowl, take powdered sugar (1 cup is an approx. measurement) and add orange zest, orange juice and milk, adding more liquid if mixture is still too thick. Alternatively, if it gets too runny, add more sugar. Stir in extract and pour over warm scones, or serve on the side with cooled scones.

*I pureed my oats to cut them up a bit- it was a good move.

Easy Does It

Today's recipes are simple as gravy and your toddler could probably make them as easily as you could, but I'm starting a new label today (horray!) called, "toddler likes" to keep track of things Henry likes and enjoys (as it's been explained in previous posts, I'm just trying to broaden and expand Hejo's eats). I justify allowing him to eat these Cherrio gooey treats bc in my mind, it's sure a heck lot better than feeding him mass manufactured treats with 10 different foreign ingredients in 'em.

The blueberry muffins are a screamin hit. Love love love.

And admittedly, my paws can't keep off them Cheerio things either.

Wild Blueberry Muffins with Brown Sugar Topping

1/4 cup butter, softened

3/4 cup sugar

2 eggs

1 tsp vanilla extract

1 cup whole wheat flour

1 tsp baking powder

Pinch of salt

1/4 cup milk

1 cup frozen wild blueberries (they are the small itty bitty ones- found at Trader Joes or Costco)

Prepare muffin tins with liners and preheat oven to 400 degrees.

Cream the butter and sugar until well combined, and add eggs, incorporating until it's all nice and mixed. Add extract. In a seperate bowl, combine flour, powder, and salt. Add into butter mixture, alternating with the milk. Fold in blueberries.

Using an ice cream scoop, place one scoop of batter into each muffin tin, and sprinkle 1/2-1 tsp brown sugar over each top of batter. Bake for 10-12 minutes.

My recipe made 10 muffins.

O'Henry's (so appropriately named)

2/3 cup sugar

1 cup corn syrup

1 cup natural PB, unsalted

4 cups Cheerio's (may use any cereal you like)

Bring the sugar and syrup to a boil. Add PB and cereal and spread out into a greased 9 x 13 inch pan. Flatten with wet fingers. Cool and cut into squares. Brush teeth well after consumption.

Lemon Ricotta Pancakes From Heaven

My other half and I are big breakfast-for-dinner type- people. A good stack of homemade pancakes, accompanied by some eggs, hash browns, sausage, applesauce tucked in there somewhere... anytime, anywhere. Yes mam. I suppose that's where Henry gets his meat-cheese-bean food strike vs his I-only-want-to-eat-anything-that-resembles-waffles-pancakes-muffins-applesauce-hashbrowns-or-scrambled-eggs thing...

And so with the need to get some more protein sources in my child, I've really been itching to find me some good ricotta-pancake recipes and nailed down the exact one that tickled my taste buds to teasers this week! Lemon zest and all. Oh dear me dear me dear me.. my stomach is growling just thinking about 'em.

I mean, everyone needs a good and hearty, reliable pancake recipe---pancakes/waffles are my heros for an unplanned dinner.... and this recipe in particular, add or subtract in the lemon zest, is now my go-to. It works. It's easy. And the results are worth the dirty dishes still sitting in my sink.

Personally speaking, the sauteed apples were a most lovely touch. Not needed, but certainly a major bonus feature. While my fingers became sore with charlie-horses from peeling 4 green apples, I thought of "Sleepless in Seattle" where he (Tom Hanks) talks of his wife having that talent of peeling an apple in just one single strip. You better believe that every time I peel myself some apples, that line from the movie reels through my head and has ever since I saw that blessed movie in 1991. I was 10. I'm 27 now. Still in my mind, that peeling apples in one peel segment. Gesh.


In case you are wondering, this recipe comes from this beautifully put-together website- I just have a cyber crush on this gal. I do. Her photos and creations are beyond my culinary reach sometimes and the charm of it all sucks me in. She's a mind-boggling recipe maniac blogger-extraordinaire.

I think that's all my mind had to say about this one. Excusez moi for the two pancake recipes in a row.

Lemon Ricotta Pancakes with Sauteed Apples

For the sauteed apples:
4 large Granny Smith apples, peeled, cored, and sliced
2 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon cinnamon
fresh lemon juice to taste

For the pancakes:
4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated lemon zest
1/2 cup all-purpose flour (we used whole wheat- worked great)
Melted butter for brushing the griddle

Maple syrup, as an accompaniment

Prepare the sauteed apples:
In a large heavy skillet saute the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened, sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.

Make the pancakes:
In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle until butter rubbed on the surface starts to sizzle. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Serve at once, with sauteed apples and the maple syrup.

Zucchini in the AM

I've been putting much thought into ways in which I can expand my toddler's diet. See, he doesn't (not yet) eat hot dogs, cheese, grilled cheese, any kind of meat, mac & cheese..... you know-- stuff that one would expect a toddler to LOVE. Instead his diet consists of any fruit, yogurt, cottage cheese, any type of cereal, muffins, waffles, eggs (sometimes), pancakes, PB sandwiches, and most vegetables, for which I am very grateful. It's just the CHEESE and MEAT thing that is killing me! Plus, his mother LOVES LOVES LOVES cheese of any shape or form. Who bore this child???

Anyway, like I say.... most vegetables he'll try, pick at, or devour, but zucchini is NOT one of them. If we're being honest, I'm not a crazy zucchini fan either, but Ina Garten has this recipe in her pink cookbook and it seemed enticing enough.

So, this morning we gave it a whirl because, obviously, it's loaded with zucchini BUT it also has egg, which, if the kid won't eat cheese or meat, is a great protein supplement.

To my delight, Henry seemed to thoroughly enjoy it and ate three big ones! Okay okay, I drizzled a teensy tiny itty bit of maple syrup on them but hey, whatever gets the kid to eat it.

I enjoyed my portion of the pancakes with ketchup. And being super easy, it's a recipe I'll keep handy during the summer months when zucchini is coming out of everyone's ears.

I personally enjoy how they look like an image out of Dr. Suess's books too. Bright green perfect breakfast for upcoming St. Patty's day.

Zucchini Pancakes

2 medium zucchini, grated (keep peel on)
2 Tbsp minced red onion
2 extra-large eggs, lightly beaten
1 Tbsp baking powder
6-8 tsp flour
Salt
Pepper
Butter and Olive oil

In a medium bowl, combine the zucchini and onion. Add the lightly beaten eggs and stir. Begin heating a large griddle or pan to high heat with equal parts butter and oil, but don't let it burn. Add baking powder, flour, and seasonings, stir, and using a soup spoon, pour two spoon's worth of batter onto hot griddle, making a 3 -inch or so pancake... Turn the heat down to medium and flip once once each side is golden brown.

Makes about 10, 3 inch pancakes.