Deceptively Delicious - Jessica Seinfeld [36]
2. In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda, and salt, and mix on low speed until a thick dough forms.
3. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 to 13 minutes; do not overbake. Transfer to a rack to cool.
4. Store in an airtight container for up to 3 days.
Blueberry Cheesecake Cupcakes
(WITH YELLOW SQUASH, BLUEBERRY, AND SPINACH)
Kids love the sweet cream surprise in the center of these Blueberry cupcakes.
Prep: 10 minutes • Total: 35 minutes • Makes 12 cupcakes • Packable
Nonstick cooking spray
FILLING
4 ounces reduced-fat or nonfat cream cheese
1/3 cup confectioners’ sugar
½ cup yellow squash puree
1 large egg white
1/8 teaspoon salt
CUPCAKE BATTER
1 cup granulated sugar
½ cup nonfat (skim) milk
½ cup blueberry puree
½ cup spinach puree
¼ cup canola or vegetable oil
1 cup all-purpose flour
1½ teaspoons baking soda
¼ 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. For the filling, beat the cream cheese, sugar, squash puree, egg white, and salt in a bowl until smooth; set aside.
3. For the batter, combine the sugar, milk, blueberry and spinach purees, and oil in a large bowl or the bowl of an electric mixer and beat until smooth. Add flour, baking soda, and salt, and mix until just combined.
4. Using about half the total amount of batter, fill each muffin cup about one-third full. Drop a tablespoonful of the filling on top of each, and cover with the rest of the batter. Bake until the tops of the cupcakes are lightly browned and spring back to the touch, 20 to 25 minutes. Turn the cupcakes 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.
More Mealtime Tips
1. Eating about a fistful of food is a typical meal for a hungry toddler. Toddlers are busy and active and for many, sitting at the table eating is an activity that is difficult to sustain after they have eased their hunger.
2. Giving children heaping platefuls of food is overwhelming for them. You can let them feel a sense of accomplishment by finishing small portions and then asking for “more, please!” At my house, I give them tiny portions and I watch as their eyes light up with excitement as they refill their own plates.
3. Bribing with sweets is not a good solution for handling misbehavior. Using sweets as a reward inflates their value and encourages children to associate sweets with emotional fulfillment.
4. Try to moderate junk food intake. On the other hand, avoid extremes as well. What is forbidden sometimes holds a special attraction for children. If you offer healthful treats toward the end of mealtime, such as my chocolate chip or oatmeal raisin cookies, you will find your children start to lose interest in what they do not have.
5. Parents who have good eating and exercise habits will provide their children with the best possible foundation for overall healthy habits. The best way to raise children with healthy habits is to set a good example.
Lemon Raspberry Cupcakes
(WITH YELLOW SQUASH AND BEETS)
This recipe works just as well as a cake. Bake 40 to 45 minutes in a 9-inch cake pan. Let cool 5 minutes in the pan before turning the cake out onto a rack to cool.
Prep: 15 minutes • Total: 40 minutes • Makes 12 cupcakes or a 9-inch cake
Nonstick cooking spray
FILLING
¼ cup frozen raspberries, thawed
2 tablespoons beet puree
2 tablespoons confectioners’ sugar
1 tablespoon trans-fat-free soft tub margarine spread
BATTER
1 cup granulated sugar
½ cup nonfat (skim) milk
½ cup yellow squash puree
1/3 cup canola or vegetable oil
2 large egg whites