Fruit Pizza

I kind of went crazy buying fruit at the store the other day.  We were in Sam's Club and you know how they have the different stations with samples sometimes?  Well, they had one set up with some of their fresh fruit - and my kids gobbled in up!  Raspberries, blueberries, strawberries, you name it.  We walked out of there with quite a haul of fruit.  Once I find something this good for them that will eat without a fuss, I'm all over it.

So, I froze some and we've been munching on it like crazy, but I wanted to do something fun for my 3-year old's last day of preschool picnic (where has the time gone by the way??).  I decided that a fruit pizza would be cute and festive and really colorful for the kids.  Pretty right?

I also wanted a more substantial cookie - something you could really sink your teeth into.  So, instead of choosing the semi-homemade route (which you know I'm ALL about) and using prepared sugar cookie dough, I made my own.  See how thick and moist the cookie is?  Really just heavenly. 

    Makes about 20 bars

Fruit Pizza

1 stick butter, room temperature

1 cup sugar

2 eggs

1 teaspoon vanilla extract

2 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

3 cups of your favorite fruit, sliced, chopped or whole - I used raspberries, blueberries and peaches
2 tablespoons apricot jam or jelly

Cream Cheese Icing

1 (8 oz) bar reduced fat cream cheese

1/3 cup sugar

1 teaspoon vanilla extract

Preheat oven to 375 degrees and spray a 9 x 13-inch baking sheet with non-stick cooking spray.  In a large bowl with an electric mixer, cream butter and sugar together until light and fluffy.  Add eggs, one at a time, mixing after each egg.  Add vanilla.

In a separate bowl, combine flour, salt and baking soda.  Add to wet mixture and mix until just combined.  Spread batter on greased baking sheet and use your hands to spread over the entire pan (spray your hands with non-stick cooking spray or dip in water to avoid sticking).  Bake for 10-12 minutes until a toothpick inserted into the center comes out almost clean.  Let cool completely and make icing in the meantime.

Make the icing:  using an electric mixer, combine the 3 ingredients and mix well.  Spread over cooled sugar cookie bars.  Arrange your choice of fruit all over the cream cheese in any pattern you like.  Use the apricot jam as a glaze - heat in the microwave for about 20 seconds until it's kind of runny, then use a pastry brush to spread over the fruit.

(Source:  Cookies adapted from Six Sister's Stuff)

Banana and Peaches Smoothie

I'm having a blast trying new and interesting food ideas for Max.  I found this recipe in a baby food cookbook and was pleasantly surprised that this turned out to be more like a frozen yogurt than a smoothie.  Max loved it, of course (there hasn't been a single thing that I've introduced that he has not inhaled) and it made a little over 2 cups so we have extra in the freezer and fridge.  If you have a toddler at home, this is a great snack right out of the freezer...you can tell them it's ice cream!  :)  Also, if your baby is at an age where he or she is using a sippy cup, let this melt a little after you first make it and put it in a cup...then it truly is a fruit smoothie (this way it's also not so cold for them).  Or if it's easier, just use room temperature fruits.    

Makes 2 cups

1 frozen banana, sliced into 1/2 slices

1 cup frozen peaches, peeled and sliced 

1/2 cup whole-milk yogurt (not low fat or fat free)

1 tablespoon wheat germ

Put bananas, peaches, yogurt and wheat germ in a blender and blend until smooth.  Store in an airtight container in the fridge for up to 2 days, or the freezer for up to 3 months.  

   

Peach Puree with Mint

Even though I am staying at home with my kiddos, I still felt like there was no time for me to make fresh baby food for Max like I did for Jules.  So, my husband and I came up with a plan to make time...like on a Sunday morning, make all the food for that week or even month and just be done!  And that's what I did.  I also took some short cuts like using frozen peaches and peas so I literally had to open the bag, steam and puree.  It takes minutes!!  If you want to use whole peaches, you don't even have to peel them.  Just cut them into slices, steam and the peel with come right off.  Then puree.

I decided with the peaches that I was going to add a little something extra, so I grabbed some mint from our garden.  I just washed it and threw the leaves right into the food processor.  He loved it!  Although he has loved everything so far...he's our big boy and a big eater.  :)  As far as storing, I use those little plastic 1/2 cup Glad containers.  I freeze most of it and put one of them in the fridge for the next couple of days.  It's perfect for portions because Max will eat about 1/4 cup at a sitting.  

Makes 2 cups

1 bag of frozen peaches (or about 4 peaches)

2 mint leaves

Fill a saucepan with 1 inch of water and bring to a boil.  Add peaches and cover, reducing heat to a simmer. Steam for about 5-7 minutes until the peaches are tender.  Put the peaches and mint into a mini food processor (I use the one that came with our immersion blender) and puree until smooth.  

Store in the fridge for up to 3 days or freezer for up to 3 months.