Most of the time, I make sure my kiddo eats a fairly solid breakfast: protein (he likes a cheesy egg), fruit, maybe half a piece of toast with butter, and a glass (…well, sippy cup) of milk. It’s all healthy whole foods and he likes it….but…sometimes it’s a little boring, you know? And even toddlers need a treat.
With that in mind, I headed into the kitchen a couple of times this past week and tried out two new recipes. I try new recipes all the time, but these really warrant sharing – they’re that good!
First up: Breakfast Cookies from How Sweet It Is. Oh, gravy, these were good. They don’t have a lot of sugar, and the addition of banana keeps them moist and cakey, and…well..chocolate chips. You can’t go wrong with chocolate chips. These are actually fairly healthy with the whole wheat flour and oats and banana and cherries, and they feel substantial and filling, but without losing any of that cookie vibe. JB loved these and requested them again for snack. And again the next day. What can I say? He’s his mama’s boy!
And the other recipe: Snickerdoodle Muffins from Heather Christo Cooks.These were divine. Tender, moist, so snickerdoodle-y. I made a half-batch (which still made 12 muffins), and I even accidentally put in 1/4 c. buttermilk because that was what I’d thawed* before deciding to just make a half-batch – didn’t matter, because they were still awesome. They’re slightly more fussy than a regular muffin recipe, but completely worth it. After they came out of the oven, JB and I shared one and immediately had to pack up a few and drive them over to Nana and PawPaw. These muffins beg to be shared. But don’t share too many – you’re really going to want to keep them to yourself.
Now, enough typing. I have muffins to eat.
*You know you can freeze buttermilk, right? You know how you always buy buttermilk for one recipe, and then you’re left with most of a bottle in your fridge until you finally throw it out? Freeze it! I portion it into 1/4 c. amounts in Dixie cups and freeze them, then throw into a freezer bag. Whenever you have a recipe that calls for some, just grab what you need and let it thaw. It separates a little, so you’re not going to want to drink it (unless you’re into that sort of thing), but it’s perfectly fine for baking.