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• Classic-Fiction

1. As a general rule, don’t force children to eat—they won’t starve.

2. Typical toddlers will be challenging, picky, and even difficult. That’s normal—saying “no” to everything is their way of testing the limits of their safety in the world. At this age, handing them a plate of food will often result in “No, I don’t like that.” However, giving them the option of choosing among a few healthful foods—where no choice will be “wrong” or bad for them—is an optimal scenario for both parent and child.

3. When a child is old enough to feed him or herself—typically between 9-and 12-months old—parents should step back and allow them to take over. By feeding themselves, kids learn independence and self-reliance. A young child who can feed herself independently will likely turn out to be a good eater because she is doing it on her own, without anyone stepping on her territory. And, I make it easy for my kids to feed themselves because I don’t make anything fussy or fancy.

DESSERT

Brownies

Chocolate Pudding

Doughnuts

Chocolate Peanut Butter Dip

Banana Marshmallow Dip

Chocolate Chip Cupcakes

Frozen Yogurt Pops

Gingerbread Spice Cake

Blueberry Oatmeal Bars

Chocolate Cupcakes

Chocolate Fondue

Chocolate Chip Cookies

Blueberry Cheesecake Cupcakes

Lemon Raspberry Cupcakes

Graham Cracker Ice Cream Sandwiches

Carrot Cake Muffins

Yellow Cake

Hot Cocoa

Fruit Punch

Marshmallow Crispy Treats

Angel Food Cupcakes

Chocolate Cake

Oatmeal Raisin Cookies

Chocolate Chip Muffins

Banana Pudding Pie

Brownies

(WITH CARROT AND SPINACH)

These brownies fool everyone! You won’t believe how scrumptious they are (or how good they are for you) until you make them yourself. Just don’t serve them warm—it’s not until they’re completely cool that the spinach flavor totally disappears.

Prep: 15 minutes • Total: 55 minutes • Makes 12 brownies • Packable

Nonstick cooking spray

3 ounces semisweet or bittersweet chocolate

½ cup carrot puree

½ cup spinach puree

½ cup firmly packed light or dark brown sugar

¼ cup unsweetened cocoa powder

2 tablespoons trans-fat-free soft tub margarine spread

2 teaspoons pure vanilla extract

2 large egg whites

¾ cup oat flour, or all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1. Preheat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray.

2. Melt the chocolate in a double boiler or over a very low flame.

3. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.

4. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.

5. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

Joy: These brownies are low in calories (only 133 per brownie) and saturated fat. They’re also packed with 3 grams of fiber (which is just crazy for a brownie!), while spinach and carrots provide two powerful antioxidants that help your kids’ eyes stay healthy.

Chocolate Pudding

(WITH AVOCADO)

I love this pudding. Sometimes I don’t want to share.

Prep: 5 minutes • Total: 9 minutes • Serves 8 to 10

¼ cup trans-fat-free soft tub margarine spread

1 cup avocado puree

1 cup confectioners’ sugar

½ cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

¼ cup cornstarch

In a medium saucepan, melt the margarine over low heat. Stir in the avocado puree, sugar, cocoa powder, and vanilla. Cook, mashing well with a silicone spatula to smooth out any lumps of avocado, until the mixture thickens, 3 to 4 minutes. Off the heat, gradually stir in the cornstarch. Serve warm.

Sascha: Hey…where did Mom put the pudding?

Doughnuts

(WITH PUMPKIN AND SWEET POTATO)

These are light and airy, and a little shake of powdered sugar makes them utterly irresistible.

Prep: 10 minutes • Total: 35 minutes • Makes 2 dozen mini-doughnuts

Nonstick cooking spray

½ cup firmly packed light or dark brown sugar

½ cup