Mango Coconut teething cookies

So Little Man is teething, again! I feel like every few weeks he just starts chewing on everything.  I would rather him chew on something relatively healthy and I found this recipe online so I decided to try it out.  He loves them!  I made the first batch soft because I didn't roll them out thin enough.  You might need to add more or less cereal depending on how wet your puree is.

Mango Coconut Teething Cookies

2 Tbsp coconut oil
1/4 cup mango puree
1 egg
1/2 tsp salt
2 cups baby cereal (I used multi grain)

Peanut Butter Chocolate Chip Pie

I was in need of treats because we were having visitors and didn't want to dirty every dish in my kitchen so I only made the peanut butter portion of my Chocolate Peanut Butter Pie, stirred in some chocolate chips and put it in a chocolate graham cracker crust.  It was a hit!  Very rich but oh so good!!

Monkey Bread

For some reason I just wanted to make some cinnamon rolls and of course my husband wasn't opposed, but he told me he could really go for monkey bread.  I love a challenge so I started combing web posts for monkey bread.  I was surprised that I had to add "from scratch" to my search! Most recipes you find online start with pre-made plain biscuit dough, which just doesn't cut it! Monkey bread needs a slightly sweet dough base for me.  I found 2 different recipes and just picked the easier one (http://www.food.com/recipe/cinnamon-pull-apart-bread-from-scratch-476343).  I really didn't want to wait overnight for my sweet treat! I changed a few things and it turned out great!!! I know some people put a glaze on top or dip in butter before eating but I promise this does not need anything! Here is what I came up with:

Monkey Bread
2 teaspoons active dry yeast
1 1/3 cups warm water (110 degrees F)
1 teaspoon sugar or honey
2 Tablespoons butter, melted
1 teaspoon salt
2 Tablespoons sugar
3 1/2 cups flour
1-2 Tablespoons milk

1/3 cup sugar
1 teaspoon cinnamon

1/2 cup butter
1 cup dark brown sugar
2 teaspoons water

Mix yeast, water, and 1 tsp sugar together and let it sit for 5 minutes.

Combine melted butter, salt, 2 Tbsp sugar and flour using a dough hook.  Add milk as needed to form a cohesive dough ball and then mix 5 minutes on low.

Leave dough in bowl and place in a warm area, covered with a towel, for 1 1/2 hours or until doubled in size.

1. Once dough is risen, punch down. Make small balls of dough about 2-3cm in diameter. Coat in sugar-cinnamon mixture, placing in a bundt pan, and repeat til all your dough is gone. Pour any remaining cinnamon/sugar mixture over dough balls.
2. Heat oven to 350 degrees F.
3. Place 1/2 cup butter, brown sugar and water in a microwave safe bowl and heat until butter is melted.  Stir until mixture is smooth. Pour heated mixture over dough balls, bake for 25-30 min. 
4. Let it cool for 10 minutes and then tip onto a plate and wait 3-5 more minutes so all the gooiness and run down onto the plate and you don't lose any in the pan. Remove pan and enjoy! 

Rice pudding for the Little Man

Yesterday we made a double batch of rice for the week and it made me think that rice pudding would be great for my little man.  There are so  many different varieties it was hard to choose but I went with raisin and cinnamon flavored.  My LM can't have regular milk yet so I chose to use yogurt instead. I went with greek yogurt because that is what I have in my fridge but I am sure it would work with regular yogurt as long as it is plain.  There is enough natural sugar in this dish without adding more! The good news is that the yogurt gives it a little protein and the fruit is actually full of potassium :) My LM does not like the texture of rice normally but this is really creamy so it is not necessary.


Cinnamon Raisin Rice Pudding
1/3 cup raisins
2 dates*
1 cup water
1/2 cup day old cooked rice
1/3 cup greek yogurt
A few sprinkles of nutmeg and cinnamon

Put raisins, dates and water in a small pot. Cook for 5-10 minutes on medium high heat to soften. Add the rice. Reduce heat to medium low and cook for another 10 minutes or until liquid is almost all the way absorbed. Add the yogurt and spices. Mix until creamy then remove from heat.  Puree if desired.


*If you are going to puree the pudding then you can leave them whole.  If you are not going to puree then it is best to chop prior to cooking.

One-Pot Tomato Basil Pasta

I was looking for something I could make that was easy and didn't use too many dishes...I don't know about you but I am so tired of cleaning right now! I always feel like I am a non-stop cleaning machine around the holidays because you never know who is going to stop by and when! Anyway, I looked back at my pinterest board and found a recipe for one pot tomato basil pasta.  Here is the link: http://www.yankeekitchenninja.com/2014/06/one-pot-tomato-basil-pasta.html

I made it as is and thought it was a little bland so here are my changes:

One-Pot Tomato Basil Pasta

Ingredients:
2 tablespoons olive oil
1 onion, diced
4-6 cloves garlic, minced
1 13.25-ounce box linguine
1 can diced tomatoes, drained ( I use no salt added tomatoes)
handful of basil, chopped
handful of parsley, chopped
2 teaspoons salt (not needed if using chicken broth/cubes that have salt included)
1/2 teaspoon black pepper
pinch of red pepper flakes
5 cups chicken broth
parmesan cheese for serving

Directions:
Heat oil in a large pot and then saute the onions and garlic. Add remaining ingredients and bring to a boil over high heat, stirring occasionally to submerge the pasta as it softens. Once the mixture comes to a boil, reduce heat to medium and cook, stirring and tossing continually (tongs are great for this) for about 8 minutes or until the sauce has thickened and the pasta is cooked. Serve immediately topped with parmesan cheese. 


TIP
The ration of fresh to dry herbs is 3:1.  This means for every Tablespoon of fresh herbs you would use 1 teaspoon of dried to substitute.