Deceptively Delicious - Jessica Seinfeld [14]
Sascha: My mom makes pancake batter at night and puts it in the fridge so it’s ready for my breakfast in the morning.
Peanut Butter and Banana Muffins
(WITH CARROT OR CAULIFLOWER AND BANANA)
I discovered that adding half the brown sugar at the end of mixing creates a spectacular, crunchy exterior on top of these muffins.
Prep: 10 minutes • Total: 35 minutes • Makes 12 muffins • Packable
Nonstick cooking spray
1 cup firmly packed light or dark brown sugar
½ cup natural peanut butter
½ cup carrot or cauliflower puree
½ cup banana puree
1 large egg white
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1. Preheat the oven to 350°F. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
2. In a large mixing bowl, mix 12 cup of the brown sugar with the peanut butter, the vegetable and banana purees, and the egg white, using a wooden spoon.
3. Put the flour, baking powder, baking soda, and salt in a bowl or zipper-lock bag and stir or shake to mix. Add to the bowl with the peanut butter mixture and stir just to combine (the batter will be a little lumpy—do not overmix). Add the remaining ½ cup of brown sugar and stir once or twice.
4. Divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15 to 20 minutes. Turn the muffins out onto a rack to cool.
5. Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.
(OTHER) MOTHERS KNOW BEST
(PART 1)
“James says he’ll take a lick but not a bite until he knows he likes what he’s about to eat. Second, he says it helps if he can have a toy at the table while he’s trying something new. And third, if he hears an adult say that they love it, he’ll try it. I’ve also found that if he is at the house of someone familiar, like a friend, and the friend is having something he might have resisted at home—like milk with dinner—then he will learn to like it, because he wants to be like his friend.”
—Sarah, New York City MOTHER OF JAMES, 4
“This is how I get Charlie to eat a healthy dessert of yogurt: I let her sprinkle a tiny amount of sprinkles into it. She loves it. In fact, it’s probably her most requested dessert.”
—Kate, Los Angeles MOTHER OF CHARLIE, 3
“My girls eat broccoli with melted cheese and cream cheese in celery stalks. Fruit skewers are a big hit—long kebabs with strawberries, grapes, raspberries, and pineapple chunks, which they dip in strawberry yogurt. They also love roasted potatoes (in olive oil) and homemade French fries (with ketchup).”
—Alexandra, Washington, D.C. MOTHER OF ELLIOT, 5, AND HARPER, 2
Coffee Cake
(WITH BUTTERNUT SQUASH)
This is a favorite at our house. I make it when we have company on the weekends.
Prep: 15 minutes • Total: 75 minutes • Serves 10
BATTER
Nonstick cooking spray
1 cup firmly packed light or dark brown sugar
4 tablespoons trans-fat-free soft tub margarine spread
1¼ cups lowfat (1%) buttermilk or nonfat (skim) milk
1 cup reduced-fat sour cream
1 large egg
2 teaspoons pure vanilla extract
2 cups whole-wheat flour
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 cup butternut squash puree
½ cup mini-marshmallows
TOPPING
½ cup chopped pecans or walnuts
¼ cup firmly packed light or dark brown sugar
2 teaspoons cinnamon
1. Preheat the oven to 350°F. Coat a 9-inch cake pan or 8x8-inch baking pan with cooking spray.
2. In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine until creamy. Beat in 1 cup of the buttermilk or milk, the sour cream, egg, and vanilla. Add the flour, baking powder, cinnamon, and salt, and mix until completely incorporated.
3. Pour half of the batter into the pan and smooth the top. Spread the squash puree over the batter and sprinkle with marshmallows. Stir the remaining ¼ cup milk into the rest of the batter and spread evenly over the squash filling.
4. Mix together