Cooking for Baby: April 2006 Archives
If you ate some of the chocolate cookies Todd took to the office on Monday you may want to look away. This is the baby "helping." We started by mixing dry ingredients in a bowl: 1 cup flour, 1/2 cup plus 1 tablespoon cocoa powder, and 1/4 teaspoon each baking soda and salt. This picture is him tasting that mixture. He would put the spoonful in his mouth, make a horrible face, then go back to it.
Then we beat 6 tablespoons room-temperature butter, then mixed in 1/2 cup brown sugar, 1/2 cup plus 2 tablespoons white sugar and 1 teaspoon vanilla. Mixed in 3 tablespoons milk, then the flour mixture. Now that was the goods. The boy got ahold of that dough-covered beater and would not let it go. I rolled the dough into a log, wrapped it in wax paper, stuck it in the fridge, then hauled him off to the laundry room to strip him down and throw his cocoa-covered clothes in.
I've been slicing and baking off a few at a time since. 350 degrees for about 11 minutes. Cookies fresh from the oven - yum.
Eggs are my favorite fallback food for August. Unless he's feeling really low (which he was last week) he'll eat them all up, and they're so good for him. But I don't like cooking for him in my nonstick pans (another neurotic mommy taboo of mine), so I've been kind of stuck. In the stainless steel pans the eggs make a big mess unless I use huge quantities of oil, which is my new favored technique. But I can't make a frittata or omelette in a straight-sided pan, so yesterday I used my Pyrex pie plate.
I stuck the plate, with about a teaspoon of butter in it, in the oven, then heated the oven to 350 degrees. While that was heating up I mixed four eggs with about 2 cups of stuff: diced Swiss cheese, diced cooked asparagus and fingerling potatoes, salt and pepper. When the oven was heated, I poured in the egg mixture and cooked it until the center was set, about 25 minutes. August was sleeping when it was done so we ate it at room temperature later. I liked the firm texture, like a Spanish tortilla.
Eggs are my favorite fallback food for August. Unless he's feeling really low (which he was last week) he'll eat them all up, and they're so good for him. But I don't like cooking for him in my nonstick pans (another neurotic mommy taboo of mine), so I've been kind of stuck. In the stainless steel pans the eggs make a big mess unless I use huge quantities of oil, which is my new favored technique. But I can't make a frittata or omelette in a straight-sided pan, so yesterday I used my Pyrex pie plate.
I stuck the plate, with about a teaspoon of butter in it, in the oven, then heated the oven to 350 degrees. While that was heating up I mixed four eggs with about 2 cups of stuff: diced Swiss cheese, diced cooked asparagus and fingerling potatoes, salt and pepper. When the oven was heated, I poured in the egg mixture and cooked it until the center was set, about 25 minutes. August was sleeping when it was done so we ate it at room temperature later. I liked the firm texture, like a Spanish tortilla.
