Snow days: a good excuse to bake and cook all day (if that’s what you like to do of course!). So today that’s exactly what I did.
First I sent Sam off to work with some coffee cake streusel muffins. I figured since I got the day off and he didn’t, I should reward him and his fellow employees for going to work despite the nasty weather. Next I used the overripe bananas to make myself a treat: gluten free banana muffins. (Side note: Thanks to my GERD issues, I have decided to go gluten-free for a few weeks as an experiment. It’s tough saying no to homemade chocolate chip cake and ham and cheese croissants, but luckily in this day and age gluten free is totally do-able.) I made these muffins with coconut flour and almond meal and the bananas kept them nice and moist.
Recipe adapted from here. I baked them for half the amount of time and left out the chocolate chips.
Next I made dessert, also gluten free. First you start with some chocolate…
Now close your eyes and don’t look while I add the secret ingredient.
Ok you can open them now 🙂
Truth be told, they were slightly disappointing. I found them to be a little too thick and dry (the batter was really more like dough) so I might sub out milk for the Greek yogurt next time or add another egg. I will have to experiment with this recipe again. Recipe found here.
I continued my day of baking in another house, cooking for my favorite twin toddlers. Though I know they love chicken nuggets, I have been slightly disappointed in the latest chicken nuggets I’ve made for them. Their mom also commented (kindly) that she thought they’d eat more of them if they were a little more golden brown. So I switched recipes to achieve a better flavor and color and I’m hoping this one will be a hit! They come from a healthy comfort food cookbook and have a nice color, flavor, and crunch. I’ll share the recipe below. Hopefully the twins will like them.
And ta – da!
And here are their chicken nugget lunches. I have learned that in general these guys don’t eat a lot (they do have very small bodies to feed) so I try to keep lunch portions small. Lately I’ve been using the cutters their mom bought to make fun-shaped fruits and veggies. Why eat regular carrot slices when they can look like flowers?
I also made them pizza rolls for dinner, which is one of their favorites, so I know these guys will eat well tonight.
Now <sigh> the only thing left to make is dinner for Sam and me. Ah well, I do enjoy a good day spent in the kitchen at least.
Crispy Chicken Nuggets
adapted from 150 Healthiest Comfort Foods on Earth
1.5 lb. chicken breast, tenders, or fillets, cut into bite-size pieces
1/2 tsp. salt, divided
2 cups cornflake cereal (gluten and sugar free if possible)
1/4 cup + 2 T. grated parmesan
1.5 T. flax seed meal
1/2 tsp. garlic powder
1/4 tsp. black pepper
Preheat oven to 400 degrees and prepare two sheet pans lined with parchment paper, sprayed, or lightly oiled. In a wide dish, mix egg and 1/4 teaspoon of salt. In a processor pulse corn flakes until fine, then add in cheese, flax, the remainder of salt, garlic, and pepper. Pulse to mix. Alternatively crush in a plastic bag with a rolling pin. Pour into a wide dish. Dip chicken cubes into the egg and salt mixture and then bread in the cornflake mixture. Place on cookie sheet. When all nuggets are breaded, put the cookie sheets in the oven and bake until heated through and golden – about 15 minutes depending on the thickness of your chicken cubes. Be sure to test the temperature to reach 165 especially if feeding to small children! Cool slightly and serve with your favorite dipping sauce.
On another note, one year ago I started this blog! How much has happened in a year and how fast time flies! Thanks to all of you who follow my adventures. I am grateful to you all.