For the kids

Yay, it's Monday! Why am I so happy it's Monday? Because this is my last week of classes! Then I have exams for a week and finally after that I am free as a bird (not a caged one, because those birds aren't free at all...poor bastards)! That is why I am happy.

Okay, so getting to what I am going to be sharing with you today, which is kid friendly food! Yep. I know how much of a fuss mom's make over healthy meals for their kids, as they should, and I also know how much of a terrible time kids have eating that stuff. So, these solutions are healthy, kid friendly meals that caretakers and parents will love and so will the kiddies. :)

Pumpkin Ginger Cupcakes:

Ingredients:

1/3 cup finely chopped crystallized ginger
1/4 cup water
2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice (you can use ground nutmeg instead)
1 cup butter, room temperature
1 cup white sugar
3/4 cup light brown sugar, packed
4 large eggs
2 teaspoons pure vanilla extract
1 (15 ounce) can pumpkin puree

For the Cream Cheese Frosting
16 ounces cream cheese, softened to room temperature
1 1/2 - 2 pounds confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
ginger syrup from above recipe

Directions:

1. Sift the dry ingredients (flour, pudding mix, baking soda, salt, cinnamon, ground ginger and allspice) into a bowl and set aside. 
2. Beat the butter and sugars until light and fluffy, about 2 minutes. Beat in eggs one at a time until thoroughly incorporated. Add in vanilla and pumpkin puree beating until combined, scraping the sides of the bowl as needed. 
3. Gradually add in the flour mixture, mixing until just combined, scraping sides of bowl as needed. Beat it on low so you don't over mix your flour. I just mixed it by hand. 
4. Use a small mesh sieve to strain the ginger from the sugar syrup. Keep syrup for cream cheese frosting. Mince the ginger and use a rubber spatula to gently fold it into the batter. 
5. Using a large cookie scoop (3 tablespoons) divide the batter between the prepared muffin wells. 
6. Bake in the preheated oven for 20-22 minutes or until golden and the tops spring back when lightly pressed. Cool in the pans for about 10 minutes before removing to cool completely on a wire rack. 
7. Cream together room temperature cream cheese until the texture becomes creamy. With the mixer of low, slowly add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and ginger syrup and mix to combine. 
8. Frost the cupcakes and serve!

Yogurt-Pops:

Ingredients:

2 cups strawberry yogurt
1 Tbsp fresh lemon juice
2 Tbsp light corn syrup
2 Tbsp sugar, or to taste
2 cups fresh or frozen unsweetened strawberries

Directions:

1. Have ready eight 3- to 4-oz ice-pop molds and wooden ice-pop sticks.
2. Purée yogurt, lemon juice, corn syrup, sugar and 1 cup strawberries in a blender or food processor until smooth. Add remaining berries; pulse until mixture is puréed but still has tiny specks of strawberry.
3. Pour into molds, cover with tops and insert ice-pop sticks. Freeze 4 to 6 hours until hard.
4. To serve: Remove tops from molds. Dip molds briefly in warm, not hot, water. Gently pull pops out of mold.

Mango Yogurt Variation: Substitute mango yogurt for the strawberry yogurt and fresh mango chunks for the strawberries.

Pineapple Yogurt Variation: Substitute pineapple yogurt for the strawberry yogurt and fresh pineapple chunks for the strawberries.

Date Dip:

Ingredients:
10 whole pitted dates
1 TBL water
1/3 cup plain yogurt.

Directions:

Blend until smooth. Use as a dip for whole wheat toast strips, fruit, or croissants

Hot-Dog-Corn-Muffins:

Ingredients:
1 large egg
2 tablespoons sugar - 2 tablespoons butter, melted 

1/2 cup White Puree (recipe bellow)
6 tablespoons low-fat milk
1/2 cup grated low-fat cheddar cheese
2 hot dogs, cut in half lengthwise, and chopped into small pieces
1/2 cup yellow cornmeal
1/2 cup Flour Blend (See Make-Ahead Recipe #8, p. 265)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda

White Puree:

2 cups cauliflower, cut into florets
2 small to medium zucchini, peeled and rough chopped
1 teaspoon fresh lemon juice
1-2 tablespoons water, if needed

1. Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.
2. While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth paste.

Directions:

1. Preheat oven to 375 degrees and line a muffin tin with paper liners. Spray liners lightly with cooking spray oil 
2. In a large mixing bowl, whisk together the eggs and sugar until well combined, then whisk in the melted butter, White Puree, milk, cheese, and hot dog pieces. 
3. In another mixing bowl, whisk together the cornmeal, Flour Blend, baking powder, salt, and baking soda. 
4. Fold the wet ingredients into the dry and mix until flour is just moistened (don't over-mix or the muffins will be too dense) 
5. Scoop the batter into muffin tins, filling just to the top. Bake for 22- 24 minutes, until tops are golden brown and a toothpick inserted in the center comes out clean.

Bitter mood makes bitter food, so fucking smile! :D