The sweetest ending to any holiday dinner? A beautiful piece of home made pie.
Easy, delicious, home made teacher gifts. The kids can get a little messy and the pretzel rods still turn out beautiful. The combination of peppermint, salt pretzel, and chocolate is insanely good, they will be a jolly good hit.
My life is so busy, unfortunately that leaves little time for blogging these days. What I do find time for is Saturday mornings full of good breakfast food and music and lively conversation with my husband and 3 boys.
When your baby is ready for finger foods (around 9 months of age) you can incorporate some of the pureed favorites into soft morsels of goodness in simple ways. My favorite is to combine a sweet puree into french toast batter. Use whole wheat bread and after cooking, slice the french toast into strips to get a sweet flavored and nutritious meal thats easy to grab.
This yam apple puree is simple to make and freezes well. A single batch makes a lot and for my little guy it was love at first mouthful.
- ¼ cup yam apple puree (recipe above)
- 2 eggs
- 1 tsp vanilla (optional)
- 4 slices whole wheat bread
- smidge of butter
- Heat the butter in a skillet over medium high heat.
- Whisk together the eggs, puree, vanilla in a bowl.
- Dip the bread into the batter, then cook in the skillet until golden on each side.
Yam Apple Puree
1 large Yam, peeled, sliced
1 sweet juicy apple, peeled, cored, sliced
Bring a large pot of water to a boil. Add yam and apples. Boil for about 15-20 minutes, or until very soft when pricked with a fork. Drain. Puree with a hand blender and add a little water to thin it. Freezes well! How to freeze:
- Let it cool, then spoon into very clean ice cube trays cover with plastic wrap. Once solid, remove from trays and put cubes into a plastic freezer bag.
- Use baby block freezer storage containers
- Another option is to use breastmilk freezer bags.