6 Easy Baby Food Recipes For Baby Led Weaning | KAYLA BUELL
Today I'm sharing six super easy baby food recipes that I've made for Jackson during our baby led weaning journey! If I can make these, anyone can. Trust me lol xoxox, Kayla
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*ninja blender:
*mini muffin tin:
Recipes:
Sweet Potato Mash (1:01)
Apple Puree (2:56)
Baked Oatmeal (4:10)
Chocolate Chip Banana Blender Muffins (6:58)
Cinnamon Banana Pancakes (10:08)
Watermelon Popsicles (12:16)
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I'm a motherhood and lifestyle blogger/youtuber and momma of a 2 year old toddler and newborn baby boy! Just trying to juggle this thing called adulthood :)
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Alton Brown Makes Blueberry Buckle | Good Eats | Food Network
We we want to wake up to Alton's Blueberry Buckle every day.
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Blueberry Buckle
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 1 hr 10 min
Prep: 25 min
Inactive: 10 min
Cook: 35 min
Yield: 1 (9-inch) cake
Ingredients
For the cake:
Nonstick cooking spray
9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries, approximately 3 cups
For the topping:
3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup
1/2 teaspoon freshly ground nutmeg
2 ounces unsalted butter, chilled and cubed
Directions
For the cake: Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
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Alton Brown Makes Blueberry Buckle | Good Eats | Food Network
Margaret's Blueberry Muffins
Recipe below!
The original episode post is here:
These muffins make use of the best of August bounty in Nova Scotia - blueberries! This is a simple and delicious recipe that can successfully be altered to suit preferences; alternate berries, oils, and flours can be used (see below). The original recipe is from a book called Happiness is a Kitchen in Maine by Paula B. Roughy.
Margaret's Blueberry Muffins
2 cups spelt flour (or white flour)
2 teaspoons baking powder
1/2 cup sugar
2 eggs, beaten
1/2 cup goat's milk (or cow's milk)
1/2 cup butter, melted
3 cups wild blueberries (Margaret used a mix of blueberries and raspberries)
Recipe Steps
Preheat oven to 425. Grease a 12 cup muffin tin.
In a medium bowl, combine dry ingredients. Stir in the eggs, milk, and butter, slightly cooled. Gently fold in berries. Scoop batter into muffin tins, filling 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into the centre of a couple muffins comes out clean.
Additional Notes
Variations: white flour, gluten-free flour blends, or other substitutes can be used successfully. Any combination of berries, fresh or frozen, will work in this recipe. Coconut oil can be used in place of butter, and goat's milk or other milk substitutes can be used. 3 cups of berries sounds like too much, but it's not!