Oatmeal Blueberry Bread/Muffins

I'm lucky to have a mid-week break from the office today.  I'm not a fan of how infrequently this occurs, though-- just so much pressure to accomplish my to-do list prior to the weekend.  So while I had a list a mile long pre-made last night, an early rising of my two-year-old put a halt to all things productive today.  Not because she's so bad that I have to monitor her constantly, but because I intended on finishing my chores before she woke up.  Because I am making an intention to balance my time with her this year.  So instead of pushing her aside, she became my focus today.  The floors?  Not so much.  The studying for my newest certification- set aside.

It was a day of coloring, reading and playing with dolls.  She requested "shopping!" earlier, but as you may know, I'm nowhere near a mall.  But I did have a couple of errands to run in town, so we stopped at the only option around- the thrift store.  Twenty minutes later, two happy ladies and their bags (mine: 89 cent red/black buffalo check shirt, hers: 99 cent barbie "truck") headed home to bath (clean) their new toys.  I'm not usually in for much luck with used stuff, but I'm feeling a bit more motivated after today's short trip.

And just before nap, we repeated our most favorite together project- baking.
But I'm over cookies for a while, and we can't have cake in this house (exhibit A, B, and C), so we glanced through my pins to find something light and reasonable.
Whole wheat oatmeal blueberry muffins- spot on.

I used this recipe.  For some reason I yielded twelve muffins and one mini loaf.  Works for us!

Now I've had some inquiry about baking with a toddler.  (Rather- "are you crazy?!", "how can you handle the mess?!" and "when do you have time to bake?")  So here's the short and sweet.  My Mom's Mom (my maternal Grandma) passed away when my Mom was just 14 years old.  While she does have many fond memories of her Mother, what she doesn't have is memories of learning to cook or bake.  Her Mom was sick many months before she died, and didn't get the chance to teach my Mom any kitchen basics.  So when my parents married, she was a terrible cook (my Dad was skiiiiinnny).  And I remember so well as I was growing up her desire to teach us how to cook.  She would pull us away from playing/tv watching or whatever we were doing to show us how she made a meatloaf.  Or force us to hold the mixer while she made homemade frosting.  And I clearly remember helping chop/prep the ingredients for big dinners.  But my fondest memory- the gravy lessons.   Either way, I came out of that household knowing a thing or two about cooking and baking.  And I think that's where my love of food developed.  But I want to share it with my daughter, because I love it so much.  And because I appreciated that time with my Mom.

But of course I still get frustrated sometimes.   But here are my tips.  First- mentally prep yourself:  "It's just a mess".  I tell myself that before, during and after baking with my toddler.  It's so easy to clean, and really, it doesn't matter.  I always remind myself of the lessons and memories she's about to learn.  Sure, I could easily wait until nap time to bake.  But I wouldn't get to show her what happens when you add vinegar to milk (for those of us who can't remember to buy buttermilk)- "ewww yucky Mummy!".  Or watch her face as she tastes that muffin she helped create.  It's worth it, mess and all.  Besides, it's a good time to teach her about cleaning up, because baking is fun, but it requires some clean up, too.

I always give Molly her own baking bowl and put a smaller amount of each ingredient in it, so she can make the recipe alongside me (and not interfere with the final product).  Here's a little idea of how well hers typically

turns out (that's Molly's on the left).     :)

By the way, we chose to use blueberries today because we've still got some frozen from our summer picking, but feel free to substitute whatever fruit you've got on hand.

Here's to a weekday off, and a speedy end of the week ;)
xo,

Lisa

Winter Days

There is something really special about a baby's hands.  I don't think I can explain it, exactly.  I just know that those hands are about to grow and change so fast.  And they won't always be the sweet chubby ones they are now.  So I try to capture them, so I might not forget them exactly as they are now, at just two years old.

I'm more thankful than ever to have discovered markers that only color on their respective paper.  Genius.  

That means they won't leave a trail along the wall, won't change the baby doll's face to purple, or fill the cracks of the floor with an orange glow.  Of course I intend to reintroduce the real marker again one day, just not this year ;)

I caught this sweet chickadee on a bet.  From my husband.  He told me that just because it was -13 degrees, the bird wouldn't come near that bird feeder if I was standing so close.  Not if I become one with nature!  His response?  "You'll never be able to stand still- it's freezing out here".  I've always held satisfaction in success.

But my fingers were numb for the next half hour.

And then I felt a burning sensation for half the day.

But that chickadee- he didn't even know I was there.

This guy is here daily, to catch the scraps the birds drop.  And of course, the compost from the kitchen.  I tried to get him in action tipping the bird feeder, but he wasn't too aggressive today.  

He's quickly dropped down on my list, though, after watching him bully the other spike that frequents our yard.  No kidding- I watched him push his nose into the other deer's neck until he ran away.  It makes me realize that even animals can be hurtful when they don't want to share.  A good lesson for our Molly, as we watch these deer nightly.  We don't want to be the mean deer, pushing the other deer around.  We'd rather just share the food, and eat next to each other.  Because it's nice to have the company of friends :)

Happy Weekend!

We're ecstatic to see temperatures rise near 50 degrees!

xo,

Lisa

Apple Stuffing

During the new year, I'm trying to focus on balance.  And that's true with what my family's eating, too.  I tend to overindulge, then feel guilty and carb-restrict to even things out.  But I want to raise my daughter with a healthy diet that isn't unreasonable, that doesn't involve guilt.  And I'm learning each day that actions speak louder than words.  That girl mimics me and repeats me often- sometimes to even to my dismay.  I'm working on being a better role model for my daughter, and I think a healthy relationship with food is so, so important.

Which brings us to a carb loaded side: to prove that it's okay, in moderation.  In fact, it's necessary, in moderation.  But the real deal in this dish: the fresh produce. 

This stuffing is not found in a box.  And that makes it so much more enjoyable.  

I had a two-day-old baguette that I couldn't stand to waste.  So after a day of outdoor play, that baguette founds its place next to an oven roasted turkey tenderloin.  A lovely cold-weather meal.

I adapted this recipe from Ina Garten, my all time favorite Food Network host- although I'm really loving Ree Drummond lately, too ;)  I once dreamed Bobby Flay and I were friends, too.  But I digress.

I only had red delicious apples on hand, but they were still good in this recipe.

Herb and Apple Stuffing

1 baguette or other day-old bread, cubed

2 tblsp unsalted butter

4 stalks of celery, diced

1 apple, diced

1 large onion, diced

2 tblsp chopped parsley

2 tblsp chopped rosemary

2 tsp salt

1/2 tsp black pepper

1 cup - 2 cups chicken stock, or vegetable stock

Preheat oven to 300F.  Toast cubed bread on cookie sheet for about 7-10 minutes.  Remove and let set. Increase oven heat to 350F. 

 In saucepan over medium heat, melt butter and add onion and celery, cooking until translucent.  Season with salt, pepper and herbs.  Add apple and continue cooking 2-3 more minutes, until softened.  

Combine bread with onion, celery and apple mixture in a baking dish (I used a 9x13) coated with butter.  

Top with 1 cup stock, adding more if bread seems too dry.

{I let my dish set at this time in the refrigerator an hour or so - we were playing in the snow! I simply baked it as directed after we came inside.}

Bake at 350F for 20-25 minutes, uncovered, until top is golden brown.

I always feel better serving my family something homemade versus something out of a box.  You really can't beat the flavor of real herbs and vegetables and, of course, butter.

We loved this dish, and I'm making a point to include it more than just Thanksgiving and Christmas dinners.

Plus, it's a good lesson in balance-- served with a lean protein and vegetable, it's a healthy dinner.

Enjoy!

Lisa