{Feeding Baby}: Firsts

Let's keep things real around here. Ella's first "real food" {as in non-formula} was not a puree of the lovely organic carrots you see above. Her very first was brown rice cereal, followed by oat cereal, and then very ripe bananas. So, you know, nothing worth snapping a picture of. 

{Cook the Book}: Marshmallow Madness

{I'm so excited to finally be sharing a regular feature I've been wanting to create for months - welcome to 'Cook the Book'! Each month I'll be feature a favorite new (or classic) cookbook and giving a copy away! I've created a pinterest board of my favorites - feel free to follow along.}

Shauna Sever was quite right to open her new book Marshmallow Madness!: Dozens of Puffalicious Recipes with an antidote about folk's disbelief that a marshmallow is something anyone can make. The day her book arrived my brother actually declared: "You can't make marshmallows!", this led to a deep discuss about how really, you can make or grow all edibles, if your just willing to try.

Whole Wheat Oatmeal and Chocolate Chip Cookies

I do not like raisins. Ok, I kind of like them if they are covered in chocolate or sometimes if they are golden. My sister despises them so much that she tells people she is allergic, which I guess is true of anything you dislike so much it makes you sick.

Maybe this is why my favorite cookie became oatmeal chocolate chip. My mom made them often from the recipe on the Quaker box. She used a lot more cinnamon and would keep a supply in the freezer.

Brown Butter and Vanilla Pancakes for Two

I don't like Valentine's Day. I'd much rather know I'm loved any day of the year than one day that everyone else is supposed to show their love too.

But I do like making pancakes and shaping them funnily. My dad used to make shaped pancakes in such brilliance as our initials or as a mouse. This is how I became "Meggie-Mouse" most of youth, unfortunately. My mom made pancakes every Sunday she could and we always, always, always had real Vermont Maple Syrup. She even brings her own syrup to restaurants that don't serve the real deal. So pancakes, love, there is a real connection. At least in my world.

Brown Butter and Vanilla Pancakes

Serves 2

2 tablespoons unsalted butter

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 tablespoons Vanilla Sugar

1 teaspoon Vanilla Bean Paste

1 large egg

1 1/2 cups buttermilk

Melt the butter in a large non-stick skillet over medium heat. Cook until the butter foams, the foam browns and sinks to the bottom of the pan, about 2 minutes. Remove the butter from the pan and set aside to cool while you assemble the rest of the ingredients.

Whisk together the flour, baking powder, baking soda and salt in a large bowl. Combine the sugar, egg, buttermilk and butter in a medium bowl. Add the wet ingredients to the dry, mix gently, then rest for 10 minutes.

Heat the non-stick skillet over medium heat. Scoop 1/2 cup of batter into the pan and cook, 2 at a time, until the edges are dry and bubbles are appearing, before flipping. Cook until golden on the other side.

Keep warm in a 200˚F while repeating with the remaining batter.

Classic Blondies

I admit that I haven't been the best poster this week. I've been working on getting some things into the Fork and Swoon shop along with creating a new Vintage shop with Brian. It is exciting and exhausting along with all the other work and life responsibilities, but I am really glad to get the ball rolling on both.

I threw together some blondies this afternoon to bring to Brian's sisters house tonight.

I think they still need some tweaking, but a very good basic recipe and easy to make on a whim.

Classic Blondies

2 sticks unsalted butter

1 cup light brown sugar

Melt the brown sugar and butter together in a medium saucepan over medium heat until smooth. Remove from the heat and cool for 10 minutes.

Heat the oven to 350˚F and line an 8x8 glass dish with a piece of parchment paper.

Add to the butter and sugar:

2 eggs

Beat until well combined.

Add 1 teaspoon vanilla and 1 cup of all purpose flour and a heavy pinch of kosher salt.

Stir until well combined and pour into the prepared pan. You can also fold in 1 cup of chocolate chips or walnuts or other nuts or m&ms or whatever before panning and baking. Bake for 25-28 minutes until golden and set to the touch. Cool for at least 20 minutes before using the parchment as a sling and cutting the blondies.

makes 12.

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I packaged them in an old Olvatine container wrapped with a scrap of fun paper, just because, well I wanted them to be cute and yummy.

And don't worry I'm also bringing a salad.