No Name Cookie | Kid Food

All three of my children are blessed with a hatred of oatmeal.  (*note the sarcasm)

But things changed the other day, folks, after I added oatmeal to these beauties.

Ahem…cookies.

These delightful tasting cookies have been stamped with approval by kid and husband, which enabled me to do my song and dance, “I tricked ya! I tricked ya!”

What can I say, it’s the small pleasures in life.

Okay, okay, I know adding oatmeal into cookies is nothing new, but when you have a kiddo who has multiple food allergies, one being nuts, it can be difficult to attain certain flavors & texture into the foods everyone else craves.

So
I improvised and added oatmeal to my chocolate chip cookies, which
added the perfect nutty flavor to balance the sweetness.

Just be warned, they will be eaten quickly by members of your household.  

In fact, my members had ants in their pants while I tried taking pictures.  They didn’t want to wait for me to take a reasonable, 206 photos with 30 different angles. Sheesh.
  

To make these cookies, just use your favorite chocolate chip cookie recipe and add 1 1/2 Cups of quick oats, that have been blended in your food processor or blender.

Here is the recipe I have used for many, many, many, years.

Ingredients
2 sticks of room temp butter
2 eggs
2 Cups of flour
1 Cup of sugar
1 Cup of brown sugar
1 1/2 Cups of quick oats, that have been blended in the food processor
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons of vanilla
pinch of salt
11.5 oz bag of milk chocolate chips

Method
Using a paddle attachment on your mixer, mix the butter and both sugars until well combined.

Next add the eggs until well incorporated.

Then add all the other ingredients and mix until well combined.

Scoop one tablespoon (or use a cookie scoop) onto your baking sheet and bake at 375 degrees for 10-12 minutes or until the edges begin to brown.  Remove them from the oven and let them remain on the baking sheet until cooled enough to remove with a spatula.

Enjoy!


Kid Food | Mac & Cheese Bites

I remember an uncanny discussion my husband and I had about our refrigerator during our first year of marriage.  We were wondering why manufacturers made the freezer compartments so much smaller than the fridge compartments.  After all, didn’t every one purchase all of their meals, frozen?

Our conversation quickly turned in to us buying an extra freezer because our freezer was literally popping out frozen bags of chicken wings, while our refrigerator stood practically empty. 

In our household, cooking consisted of what Voila bag we were going to open and serve.

I’m happy to say, that I threw my excuses out the window, picked up a spoon, and started cooking.

I’m glad I did.  Our meals taste less salty and better.

Despite my culinary exploration, I still found making sauces intimidating.  But after I made this meal, sauces were feared no more!

(I usually freeze these and whip them out whenever I’m in a need of a quick side dish for the little kids.) 

On to the recipe, then.

Toddler Food
Mac & Cheese Bites
makes 31 mini bites
Ingredients 
1 cup of elbow pasta (macaroni)
1 cup sharp cheddar cheese, shredded
2 Tablespoons of butter
2 Tablespoons of flour
1 1/2 Cups of milk
2 teaspoons of kosher salt
1/2 teaspoon black pepper (good ole black powder kind)
Italian bread crumbs for topping
Method
First, boil your pasta per box instructions.  Drain the pasta, and set aside.
In a sauce pan, over medium-high heat, add your butter.  Once the butter is melted, add your flour to it and whisk together for about 2 minutes.  
Slowly, pour your milk into the flour mixture, while whisking constantly.  Continue to whisk until the milk begins to thicken (like a thinner gravy).  
Once the your milk has thickened, add your cheese, salt, and pepper to the sauce; whisk together until cheese has completely melted.
Now add your cooked pasta to the cheese sauce and mix together well.
Grease 2 mini muffin pans using cooking spray and spoon in the macaroni.  Next, lightly sprinkle your bread crumbs on the top of the macaroni. 
Bake at 375-400 degrees until golden brown.  (My oven gets hotter than the standard oven, so I bake mine at 375 degrees)
To Freeze
Once they are finished cooking, let them cool completely.  Place inside of a freezer bag and freeze.  You can reheat them in the oven at 275 degrees or microwave them until they are completely heated through.