It's here, it's really here!

Our paperback baby food cookbook is FINALLY available!!! It will be on Amazon next week (the kindle version is still available), but for now, it's available online (paperback version) here.

If you do pick up a copy, let us know what you think!

xoxoxox
lisa and christine

Mini-Watermelons with Style

I was visiting my good friend, Aimee McDonald, recently for a dinner with the kids. After dinner, the topic of dessert was brought up and Aimee (mother of FOUR) pulled out this muffin tin from the freezer full of the most delightful mini-desserts! They were limes scooped out and filled with this delicious watermelon/ice/mint mixture. She had served them at a recent party and now shared them with the kids as a special treat.

Aimee place one stuffed lime in front of each child and declared "Watermelon Ice Cream!" Phoebe, my picky eater, devoured hers. She loved them so much Aimee sent us home with some. When I asked her for the recipe she told me she had come up with the brilliant shelled out lime idea but had found the filling recipe online:

http://www.foodnetwork.com/recipes/ellie-krieger/watermelon-lime-and-mint-granita-recipe/index.html.

Here's the recipe for the filling:

Ingredients

• 9 cups (about 2 1/2 pounds) seeded, cubed watermelon
• 1/3 cup fresh lime juice
• 1 cup mint, finely chopped, plus more for garnish
• 1/3 cup sugar

Directions

Working in 2 batches, puree watermelon in a food processor. Strain puree through a sieve and strain out solids, forcing liquid out with a wooden spoon. Discard solids. Combine the watermelon puree, lime juice, mint and sugar in a 9 by 13-inch metal pan. Place mixture in the freezer, scraping thoroughly with a fork every 20 to 30 minutes for about 2 1/2 hours, or until the granita resembles coarse crystals. Scrape 1 last time and spoon into parfait glasses or bowls. Top with a mint sprig.

Whether you want to use these at a dinner party for adults or for the kids as a snack or dessert, they are completely worth the effort. Enjoy!

xo, Christine

Last Call for Ice Cream!

At the close of Summer, Lisa and I decided to get our kids together for one last ice cream party. Everyone got a chance to help make the ice cream and it was such a yummy treat. First we measured out the cream..

Then Dane added the sugar while Henry stirred...

We added some vanilla to flavor...

We followed the ice cream maker instructions and waited...

When it was finally finished, Lisa served ice cream straight out of the ice cream maker. Ice cream is amazing made from scratch! It was such a pleasant afternoon and a sweet ending to Summer.

Here's the recipe:

2 cups heavy cream

1/3 cup organic cain sugar

1 teaspoon pure vanilla extract

mix together and add to ice cream machine

oxxo, Christine

Bread Pudding for the Entire Family

We've spoken quite a bit about dinner, breakfast, lunch...but what about DESSERT???
Fortunately, or unfortunately (depending on how you look at it), most kids LOVE dessert and this one is sure to please.

It took me a while to discover bread pudding (my mother never made this growing up), but once I did, I was immediately in love. I love the right type - not too dry and not too mushy. I like mine cold and plain (some find this boring), and my husband loves it with chocolate, raisins, and anything else not nailed down (as does my son and his cousins).

This recipe we found online (it's Paula Deen's) and Dane and Daddy swear it's the best one! I'll reproduce it down here so you don't have to leave the blog ;)

This is a great recipe for a family holiday or a potluck dinner with little kids. Leave out the nuts if there are any kids with allergies. It's a great way to use up that left over baguette or Italian loaf sitting on the counter!

Ingredients:
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl (ours was about 3 days old)
1 cup packed light brown sugar
1/4 cup (1/2 stick)butter softened
1 cup chopped pecans

We added:
1/4 cup chocolate chips
1/4 cup raisins

Directions:
Preheat the oven to 350 degrees F. Grease a 13 x 9 inch pan.
Mix together granulated sugar, eggs and milk in a bowl; add vanilla. Pour over cubed bread and let sit or 10 minutes.
In another bowl, mix and crumble together brown sugar butter, pecans, chocolate chip and raisins (if using).
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over top and bake for 35-45 minutes or until set.
Remove from oven.

We find that letting it sit and set outside the oven for a little bit is best.

I'm leaving off the sauce recipe - for me, it was a bit over the top...you'll have a serious sugar high to combat if you give it to the kids too late in the day!

xoxo

Lis