A peek Into My Kitchen: Honeyed Carrots

Honey is traditionally served as part of Rosh Hashana (the Jewish New Year) meals–as a dip for challah bread and apples as well as incorporated into a variety of dishes.

These carrots are super easy and make a great kid-friendly vegetable. How can you go wrong with adding syrupy sweet honey to an already sweet vegetable like carrots?!

Want to make it even for fun?  Go to your local farmers market and get a variety of different colored carrots–I like to make mine with a mix of purple, white and orange carrots.

You can also puree them for your young toddler so that they can join in the carroty-goodness.

Note: Do not serve honey to a baby under 1 year old!

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A peek Into My Kitchen: Blackberry Ice Pops: Even for Breakfast ;)

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These pops are so wholesome that you could even serve them for breakfast!

My quest for a variety of homemade popsicles to replace those laden with dyes, preservatives and other horrible (though sometimes tasty) unmentionables.

The only drawback to these pops is that the beautiful, deep purple color may make you want to drape your apartment and your kids in plastic wrap to prevent the inevitable staining when you serve them.

Blackberry Pops

2/3 cup water
2/3 cup sugar
2 cups blackberry puree
1 cup plain yogurt
1-2 Tbsp Honey or Agave nectar (You may need more if your use the optional lemon juice)
optional: 4 teaspoons lemon juice

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A peek Into My Kitchen: Mango Pops–Healthy, Dye-free & Bright Orange

This was my 4 year old son's hand hours (and several hand washings!) after I gave in and bought him a Sponge Bob popsicle in the park.

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I know the picture isn't perfectly clear, but if you look closely, you can see that the various red dye #s godknowswhat have streaked his hand.

A little scary, no?

What's a mom to do?  I remembered having a read a post on Weelicious about mango popsicles and tinkered around with the proportions a bit.

The next day, I made these:

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Mango Pops

3 very ripe mangoes, chopped

1 cup of whole milk or yogurt

an optional dash of cinnamon or chili powder (the latter for adventurous adults!)

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1st Birthday Part II: Storybook Doll cake pan and lots of Buttercream Icing

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Another year, another decorated cake 🙂 My husband can't wrap his head around why these cakes tend to take on such an importance in my mind…particularly a cake that my 1 year old wasn't even going to get to eat!

This pan is actually the Storybook Doll pan that my mom used for my first birthday party, so it was even cooler to make.

The cake recipe is the one from the Gluten-free cupcakes that I posted
last week, only with cake flour replacing the gluten free flour mix and
real eggs.  The recipe makes just the right amount for the cake pan or
two round layers–no need to double.

Simple Buttercream Frosting (I had to double this for this design)

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Happy Birthday Baby! Wheat, Nut and Egg Free Birthday Cupcakes

My daughter has not exhibited any allergies, but, with  nut and fish allergic older brother, I see no reason to rush into any potential allergens, such as wheat or eggs.  I will probably introduce egg yolks and then whites to my little one in the next few weeks, but, until then, this birthday cake will have to do.

This recipe turned out even better than I had hoped.  Basically, I experimented a little bit with some alternative flours, settling on a flour mix which I based on a few different sources including the Land O Lakes website and Rebecca Reilly's  Gluten-Free Baking.

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A peek Into My Kitchen:Creamy Banana-Berry Ice pops

I found the inspiration for  this recipe over at the Vitamin G blog on Glamour magazine's website and am raring to try it out on my kids sometime this week. I plan to use blueberries and to use a splash of maple syrup or a couple of tablespoons of sugar instead of the honey to make it friendly to my 11 month old (honey isn't considered safe until a year+).  We'll see how it goes 🙂 and I'll post any other changes that I make.

Creamy Banana-Berry Ice Pops

Makes 10 pops.

 1 1/2 cups buttermilk

1 banana

1 1/2 cups fresh or
frozen berries

1/4 cup honey or agave syrup

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