Happy Birthday, Jude!

Last Saturday our little man turned one. I still have to pinch myself. It's insane that the past year has flown by this fast, that he is this close to walking and really talking and spoon feeding himself and on and on into toddler-hood. I'm so not ready to have a toddler! Egad! But there it is. And so we had to celebrate with the familia in Little Rhody at least for the big One. We kept it casual and didn't go too crazy, though I was tempted. I have been so busy with the shop lately (yay!), that I had to keep the handicrafts under control. It was hard, but I handled it. In the end I only made salads, cupcakes, pom poms, a mini cake, and some monster crafts. Oh, and invitations, but those don't count :) And now for some photo overload...

Jude's Monster Themed Invitations

 The mini cake, made with my Aunt's Applesauce Cake Recipe tweaked for babykins. 

I'll do a recipe post pretty soon :)

Rocking his Maddie Bugs tee which I somehow don't have a full photo of!?

I don't think he liked our singing.

And he definitely didn't trust the cake.

 He ate two bites.

 Then he wanted to go play.

 And who could blame him when there's a bubble mower to push!

The last Picky Sticky. 

*le sigh* 

Happy Birthday, Jude!

Love, Your Mama

Beans and Greens and Bitchiness

It finally happened.

About a week ago I was in line with Jude at the grocery store behind a woman writing personal checks to pay for three separate orders. It was almost lunch time, so Jude was done with his toys and sitting in a cart. In order to keep the peace, I grabbed a container of Gerber puffs from the aisle behind me and poured him a big handful. "You're lucky," I told him, "You never get to have these!"

The woman paused and looked at me. "Why not?" she asked.

"Well," I replied, "I make most of his food."

She raised her eyebrows, "Oh, you're that kind of mom."

That kind of mom? Excuse me? Homegirl was lucky I was in a nice kind of mood or I would have said something along the lines of: "You mean the kind of mom who enjoys cooking? The kind who wants to know what's going into her baby's mouth? So maybe your kids were raised on blue box mac and cheese, and they grew up fine. That's great. So did my husband. So did I. But if you want to be all Judgy Judy let's start with that dye job. 1982 called and it wants its roots back."

Of course I didn't say any of that. But I was pissed. What is it about having children that makes people feel the right to pass out unsolicited advice or criticism? I was spared that when pregnant with Jude. Amazingly no one tried to touch my belly or asked if I was taking my pre-natals. Maybe it was the "Don't friggin touch me," look plastered on my face. Whatever it was, it has passed. Because obviously this woman felt the need to say something judgmental and nasty to me. Next time I'll be ready.

I went home and cooked. Another meal that works well for us and the babe. It's vegan and gluten free, too, in case you, like so many of my friends now, have dietary restrictions. Or babies with dietary restrictions. The only thing I can't figure out is how to lose the onions (sorry Jess!).


Garlicky Beans and Greens
Adapted from Bob's Red Mill
Ingredients:
3 cups cooked cranberry beans (canned cannelini or kidney beans are also fine!)
4 cups vegetable stock
1 large onion, chopped
1 large carrot, peeled and chopped
3 cloves garlic, minced
1 lb. kale, chopped
1 small can tomato paste
2 tsp. cumin
2 tsp. salt
1 tsp. black pepper
1-2 tsp. red pepper flakes, depending on your taste
1/2 cup cornmeal
1/4 cup water
juice of one lemon

Preparation:
In a large dutch oven, combine all but the last three ingredients. Bring to a boil and reduce heat to a simmer. Cook until kale is tender, about 8-10 minutes. In a bowl, whisk cornmeal into water and lemon juice. Stir slowly into the pot and continue to simmer until thickened, about 15 minutes. Serve with crusty bread if you wish.

Adaptations for Young Babies:
Guess what, your baby can totally eat this. At about 7 months it's safe to introduce leafy greens and garlic, so go for it! You may want to do a few adaptations to reduce the amount of spices if your baby has yet to try them until you know he likes it.

Just start with the first five ingredients (beans through kale)  in the pot and simmer until tender. Puree as much as baby will eat and set it aside. Then you can add the tomato paste and seasonings to the pot and simmer for five minutes before adding the cornmeal mixture. That way you can still enjoy the full flavor of the meal and your baby can get a taste, too. Jude loves this. He's bean eating variations of greens and beans for months and it is one of my favorite go-to combos now!

Winner Winner Chicken Dinner

Is it seriously March already? March used to be my least favorite month of the year. It's the longest month for teachers because there isn't any single day off. I know all of you with regular 9 to 5's are all, "Whaaa whaaa! Shut up about the easy teacher schedule!" but really! Kids get totally insane by the end of March and it totally drives you to drink. But not on the job or anything. Honestly, what do you take me for?

This year March is a bittersweet month. In 24 days the Boy Who Was Once the Bean will turn one year old. I can't even stand it. I'm planning a menu and picking out clothes and decorations and making favors. All while trying to ignore the fact that Jude is quickly becoming a toddler and not a baby. Thank God he isn't walking yet! He's eating me out of house and home already.

I'm getting more and more into the habit of feeding Jude whatever E and I eat for dinner. At least sometimes. He's not quite ready for buffalo calamari. Until then, I try to make at least two meals a week that I can adjust for him and freeze for later. Chicken soup is by far the easiest. You can use a rotisserie chicken and low sodium boxed stock if you're in a pinch. Last week I roasted a chicken, then made a huge pot of stock from the bones so I could fill up the freezer. After the stock finished cooking I just tossed all of the ingredients in for this soup, but I always have this stuff on hand in a pinch. Chicken soup doesn't have to take an hour, people. I'm not about to waste a nap making soup.

Quick Baby's Chicken Rice Soup
Ingredients:
4 quarts chicken stock
3 cups cooked, shredded chicken
1 1/2 cups cooked brown rice
2 large carrots, peeled and chopped
3 stalks of celery, chopped
1 large onion, chopped
2 cloves garlic, minced
salt and pepper to taste
olive oil
1 Tbls. fresh chopped oregano and parsley, optional

Preparation:
Heat a little olive oil in a large pot. Add onions and carrots and saute two to three minutes. Add garlic and saute until fragrant, about 1 minute. Add celery, chicken, herbs if using, and stock and bring to a boil. Reduce heat to simmer and cook until veggies are tender, about 7 minutes. Ladle soup into a blender of food processor and add some rice (it should be about 1 part broth, 1 part solids, 1 part rice. Very scientific.) Blend until smooth. Add more rice or broth as you need to get the desired consistency. Freeze whatever you don't serve in ice cube trays or store in the fridge for up to three days.

*To serve the rest of your soup to the big people, season with salt and pepper and add the rice to the pot to heat through.

Sweet Hearts

So yeah, Valentine's Day. Usually I get all into cooking up something fabulous for E and I to eat for a nice little romantic dinner. This year Valentine's Day falls on a Tuesday, though, and my days are obviously scheduled around another little person's needs. I have no idea if a fabulous feast will materialize. Sweets, on the other hand, there will be. I've got my eye on a couple of  dessert recipes from Momofuku Milk Bar, though. Things I can do a few steps at a time over a day or so. Crack Pie, anyone? My Pinterest Dessert board is also full of goodies to try, so who knows what I'll end up with.

In the meantime, I am chipping away at the pantry stash because I realized it's just ridiculous in there. A whole family of raccoons could move in and I'd never find them. So a box of Cheerios and a bag of marshmallows were sacrificed for this early sweet heart treat. Yummy! I love a ten minute no bake dessert/snack/excusetobingeonsweets. Don't you?


Dark Chocolate Peppermint Cereal Bars
Ingredients:
3/4 cup dark chocolate chips
1 10 oz. bag peppermint marshmallows (if you can't find them, use regular mini marshmallows and add 2 tsps. of peppermint extract)
4 Tbls. butter
4 cups of Cheerios (or Rise Krispies or Chex or whatever you like)
pinch of salt
1/2 cup white chocolate chips, optional
Nonpareils, optional

Preparation:
Butter a casserole dish and line it with parchment paper. (Note: For thick bars, use a 9 x 9 inch pan, for thin bars use a 9 x 13. I use a 9 x 13 so I can use cookie cutters.) Measure out cereal and 1/2 cup of the marshmallows into a bowl, set aside. In a saucepan over medium high heat, melt butter and chocolate, stirring until smooth. Add marshmallows and stir constantly until melted. Add cereal and reserved marshmallows and fold until combined. Pour into prepared pan and smooth with the back of your spoon. Refrigerate for 3 - 4 hours or until firm. Cut into shapes with cookie cutters or slice into bars. If desired, melt white chocolate over a double boiler and drizzle over bars. Sprinkle with nonpareils.

Nibbles

Feeding a growing boy gets really interesting once he decides to be independent and feed himself. Get ready for prunes smeared in the hair and far flung bits of Cheerio to appear in random places days later. I just happened to discover some crusty green stuff on the back of a dining room chair leg the other day. It took a butter knife to scrape it off and I have no idea what it was. Nice. One of the ways to avoid a little of the mess and to allow your little to still explore the fun of self feeding is combo finger foods. Jude had issues with finger foods at first, in that all he could pick up were Cheerios and puffs. Banana chunks slipped right from his fingers like a bar of wet soap. Even when rolled in baby cereal. Any cooked fruit or veggie shot right out of his hands. It was sad to watch, really. He'd try so hard to pick up a bite, only to have it escape him inches from his mouth. And a kid can't live on baby puffs, even if they are fun to stick to his forehead.

I started making Jude fruit and veggie bites so he'd be able to feed himself something nutritious that he could actually hang on to. Now they are his favorite snacks. E sneaks them, too. They're delicious, honestly. I make a couple of different variations, and now I actually make them double sized. He houses them, even if I still have to break them into a few pieces. We're still working on the "take a bite" idea. They obviously defrost faster when small, so make whatever is most convenient for you and your babykins.

Carrot Apple Cheddar Bites
makes 2 dozen

Ingredients:
1 cup shredded carrot
1 cup shredded apple
1 cup shredded chaddar cheese
4 egg yolks
1-1 1/2 cups of whole wheat flour, bread crumbs, or baby cereal (I use Earth's Best Rice Cereal)

Preparation:

Preheat your oven to 350 degrees. Line two cookie sheets with parchment paper. Toss all ingredients in a bowl and stir until well combined. Using a cookie scoop, scoop out the mixture and press it firmly into the scoop. You can also use a tablespoon and roll into balls with your hands. Place a few inches apart on cookie sheets. Bake for 15 - 20 minutes or until set and just beginning to brown at the edges.
Store a few bites in the fridge for up to three days. Freeze the remaining bites in ziploc bags for up to a month.

Variations:
Zucchini Ricotta Bites - Substitute 2 cups of shredded zucchini for the carrot and apple. Add 1/2 cup ricotta and increase dry ingredients by 1/4 cup.

Sweet Potato and Pear Bites - Substitute 1 cup shredded sweet potato and 1 cup shredded pear (use a firm pear like Bosc) for the carrot and apple.

If you come up with a new flavor combo that your baby loves, let me know!

Cake Pop FAIL!

Erg. Cake Pops. Those adorable little sweet treats on a stick that everyone and their mother appears to be making with ease these days. I mean, you can get them at Starbucks for Pete's sake (although they aren't good. Not at all.). Apparently, I am not everyone, nor am I their mothers. The joy of cake popery eludes me. I had grand ideas of sending of a batch of pretty little sweet pops to my nephews and cousins for their annual Valentine's Day goody boxes, but no. Not this time. Despite the creation of a delicious cake recipe and three different dipping attempts, I failed to get even a single perfect pop.

It's the coating. I started with Wilton brand candy melts in light cocoa. Is it me, or does this stuff just suck? It melts into a very thick chocolate-like substance ( I say "chocolate-like" because one glance at the ingredients list and you'll shiver) that is no good for dipping. Squeezing and spreading, maybe, but not dipping. I was going for a thin, glossy coat, but I got thick and gloppy instead. Clearly this isn't the product I need.

I then tried a white bark found at the grocery store. I don't even want to go there. It didn't even melt. It turned into stringy, cheese-like strands of white sugar and ended up in the trash. So I went with the last resort. I knew the frosting I used for the cake wouldn't work, but I had a can of white frosting (for shame!) in the back of the pantry. A zap in the microwave and it was melted into a smooth glaze. It actually looked like it might work. For a hot minute. Then I realized that it was still too heavy, as my poor pops went tumbling ass over tea kettle off of their sticks. They never stood a chance. Sigh.

So I ended up dumping all of the cakes into the melted frosting and pulling them out with a fork. Cake balls. A sprinkle of nonpareils and they went back to the fridge to set up. Not that they ever really set up. They are still sticky and gooey. But I refuse to cave in to the perfectionista breathing down my neck right now. That would be a whole two days worth of nap time down the drain. So I'm going to eat every single one of those little blobs if it kills me. Or causes me to slip into a sugar coma. That'll show 'em.

Raspberry Cream Cheese Swirl Cake Balls
Ingredients:
One white cake baked in a sheet pan
2 sticks butter at room temperature
12 ounces of cream cheese at room temperature
1 tsp. vanilla 
2 1/2 cups powdered sugar
6 oz. seedless raspberry jam


Preparation: Beat butter and cream cheese with vanilla until fluffy. Add sugar 1/2 cup at a time, beating at medium high speed until very fluffy. You may not need all of the sugar! Set aside one cup of frosting and reserve the rest for another use.


Crumble the cake into small crumbs in a large bowl. Add frosting and fold until just combined. Heat jam in the microwave or on the stovetop, stirring until smooth. Pour into cake mixture and fold until just combined so that swirls of jam still appear.


You may want to butter your hands at this point since it's a messy job! Scoop cake balls into your palm using a one inch batter scoop. Roll into a smooth ball and place on a cookie sheet lined with parchment. Repeat until all of the balls are formed. Move sheet to the freezer for at least an hour. 


***


Now on to that dipping mess. I clearly can't help you there. Bakerella can show you how, or maybe you have tips for me? A different brand or product I should use? Or maybe I should just hang my head in shame and move on? Hit me up if you have ideas!

Are you ready?

For some "friggin' a we made the Superbowl again" football?

Or some "oh, ok, some other team made it, but I love a good game" football?

Or a "Who cares about football, I just want to see Madonna" football?

Honestly, if the Pats weren't playing, I'd only be tuning in for a few commercials. Sleep is much too precious these days. That said, the Pats are playing *happy dance* and though E and I are happily housebound due to a certain little man, we will be hosting our own Superbowl party for two. Even without a long guest list, a big sandwich, and an ice luge, we will have good food and beer. I'm all for calorie laden gorge-fests sometimes, but I figure lightening up a few things doesn't hurt either. If you're looking for a healthy option to serve guests that can be made in advance, takes very little time or work, and is frickin' delicious, this recipe is perfect. You can keep it warm in a crock pot and let guests serve themselves while they scream at the TV. Just make sure you leave out a stack of napkins, 'cause these buggers are saucy!

Turkey Veggie Sloppy Joe Sliders
adapted from Bon Appetit, September 1999
Ingredients:
1 lb. ground turkey
3 cloves garlic, minced
1 medium onion, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup corn
3 Tbls. chili powder
2 Tbls. tomato paste
2 Tbls. Worcestershire sauce
3/4 cup ketchup
1 bottle of dark beer
olive oil
salt and pepper
Whole Wheat slider buns (Martin's makes a yummy potato version!)

Preparation:
Heat a little olive oil in a large pan over medium high heat. Add turkey and cook until well browned, crumbled with a wooden spoon. Add onion, bell pepper, and garlic and cook until veggies are tender. Add chili powder and tomato paste and cook a few minutes, stirring constantly. Add ketchup and beer and cook, stirring until foam subsides. Redeuce heat to a simmer and cook for 15 minutes until sauce reduces. Season with salt and pepper, add corn and cook until heated through. Serve on slider buns.

Crossing my fingers that I get to see this face one more time! Swoon.


Don't forget to enter my giveaway for a $25 Gift Certificate to the Shop!

You'll still get your Valentines in time for the 14th!

Heart Felt - A Shop Update and a Giveaway!

With my favorite little papery holiday about to unroll itself into the post offices of America, I figure it's about time for yet another shop update! Valentine's Day makes me happy. It always has, even back in high school when I hosted Sergeant Josie's Lonely Hearts Club parties for all of my single friends. Funny how now I'm actually a Sargent for real. Hmph. I love all kinds of valentines, from sweet little vintage paper pieces to actually sweet baked yummies. I had to figure out a way to include some real sweets in the shop this year, since sugar makes me happy. Here's a peek at what I'm featuring for the holiday that Hallmark made:

Pom Pom Cupcake Toppers

Loving You is Cherry Pie Valentine's Day Greeting Card

and my Pictogram, Sign Language, and Pencil and Pop Valentines are back...

Eye Heart Ewe Valentine

Sign Language Valentine

Little Monster Pencil and Pop Valentines

And to celebrate not only Valentine's Day, but the close of my first year selling on Etsy (Woot!), I'm doing a little giveaway, too. Leave a comment with your contact info and you'll be entered to win a $25 gift certificate to my shop!

Want to increase your odds of winning? You can earn an extra entry by:

1. Liking the Jojobean Designs Facebook Page

2. Following me on Twitter and tweeting this giveaway

3. Following this blog publicly via Google Friend Connect

Leave a comment for each of the items above to make sure your entries get counted! I'll choose a winner via Random.org on next Saturday 2/4/12.

Blend

More, please!

Feeding a baby is never boring. Aside from the inevitable splatters of mush all over your face, in your hair and on the carpet, feeding a baby is a ton of fun. Being a food lover, I prayed I'd have a baby that would love food. The second the Bean spit out a mouthful of baby oatmeal, I was doubtful. When he projectile vomited avocado at me, I was seriously worried. Then he had a banana and all hope was restored. Every time I introduce Jude to a spoon filled with something new, he studies it. Checks it from all angles and then opens his baby bird mouth. He hasn't loved it all, but he eats it all. It makes for a happy mama!

We've long since mastered the art of spoon (rather than whole fist and spoon) into mouth, but feeding an older baby has it's own challenges. Namely, portion size and making sure the right nutrients are all there. I've gotten to the point where I realized combo meals are the way to go. Jude gets his fruit/veggie servings, a protein serving, and whole grain serving in every meal. It just makes my life so much easier! It may sometimes appear to be a disgusting dish (like pears, egg yolks and oatmeal, oh boy!), but homeboy digs it. Here's a little sample of how I make little man's daily menu:

His favorite meals ( the ones that literally make him squeal like a piglet) are now the things that are flavor packed, so I may end up with a foodie baby yet. These are two of our current bests:

Caramelized Cinnamon Apples
Ingredients:
6 apples, peeled and chopped
water
1 tsp. cinnamon

Preparation:
Toss apples into a large saute pan with enough water to just cover the bottom of the pan. Bring to a boil and reduce heat to simmer for 10 -15 minutes, or until the apples are tender and the water reduces. Continue cooking until the apples are browned and the water has become syrupy. Add cinnamon and puree or fork mash to desired consistency. Serve with yogurt, oatmeal, or whatever your baby likes best!
*freeze anything you don't serve immediately in an ice cube tray or refrigerate for up to a week

Pastina with Pumpkin and Parmesan
Ingredients:
1 cup chicken stock (hopefully homemade!)
1/2 cup pastina
1/4 cup pureed pumpkin
parmesan cheese

Preparation:
Bring chicken stock to a boil. Add pastina and cook until soft, about 5 minutes. Remove from the heat and stir in pumpkin. Grate parmesan over the top and serve.
*makes 2-3 servings depending on your baby! Refrigerate extras an serve in a day or two.


This post is linked to:
Friday Potluck
I'm Loving It

Snowfall and Football...

...both excellent reasons for hunkering down with a big bowl of something delicious. We got one yesterday (our first actual snow since the freak storm on Halloween, and it's January!) and the other begins this afternoon. Unlike most of our neighbors we are not morning the downfall of the J.E.T.S. Jets Jets Jets! but gloating in the glory of the Bradylicious Patriots. Oh and suck it, Eli. I was slightly tempted to paint that on a flag and hang it from our front porch, but that may not make us popular with the rest of the neighbors. Anywho, back to the food.

Football certainly means wings and nachos and beer, but I'm more into mess-less football food. Beer yes, beer in chili, absolutely. I've made dozens of different chili recipes over the years, but this one just keeps coming back. I've tinkered with it a lot, and it gets better every time. While beer and chocolate may not be something everyone digs in chili (I can almost here the Texans cringing!) it's worth it. Cozy and hearty and spicy and yum!

Playoff Chili


Ingredients:
2 lbs. ground beef
1 large onion, diced
2 cloves garlic, minced
1 green pepper, diced
1 red pepper, diced
1 1/2 Tbls. kosher salt
2 Tbls. chili powder
1 Tbls. cumin
2 tsp. cayenne
1/2 tsp. crushed red pepper
1 tsp. cinnamon
2 Tbls. brown sugar
1 bay leaf
1 bottle of dark beer (Sam Adams' Oktoberfest works nicely!)
1 oz. unsweetened chocolate
2 28 oz. cans of crushed tomatoes
3 Tbls. tomato paste
2 15 oz. cans of kidney beans


Preparation:

In a large dutch oven over medium high heat, brown beef and drain off any excess fat. Add onion and cook until just translucent. Add garlic and peppers and cook until garlic is fragrant, about a minute. Add all seasonings and beer and cook a few minutes, stirring until foam subsides. Add tomato and bring a boil. Reduce heat to a simmer and cook for an hour. Add beans and cook about 45 minutes, or until chili is thickened. Serve with cheddar cheese, sour cream, cilantro, lime, whatever floats your boat for a garnish.

Mush

You knew it was coming. Take anyone who cooks and blogs about food and give them a baby and it's a given. The Baby Food post. I knew way before Jude was even born that I wanted to make my own baby food. My mother always did and she swore it was easier and cheaper than buying jarred food. As usual, she was right. Making Jude's food has proven to be far less expensive than buying it (read this article for some evidence!), and with a little planning, it takes very little time. It easily fits into our hectic schedule (being a mama, running an online shop, and working part time makes for a busy chica!). I love that I can control everything that goes into his food and it is so much fun to introduce him to new things. So far, Jude loves almost everything! Avocado was not a big hit, strangely enough, but once he can have hot sauce and cilantro, I bet that'll change.

Of course there are a hundred products on the market for baby food prep and storage, and many are wicked expensive. You don't need to run out and buy a Baby Bullet or a Brezza to make baby food, though. They claim to streamline the process, but really, it's not all that difficult of a process anyway. All you need is:

- a pot

- a blender (an immersion blender is awesome!)

- and an ice cube tray.

Really. A few good resources don't hurt. Try the Wholesome Baby Food site for great ideas for recipes, info on food allergies, and tips for introducing foods. I also love the book Super Baby Food. It also has tons of recipes, as well as lots of money saving tips, but it's been instrumental in helping me figure out portion sizes and feeding schedules for Jude. The sample menu plans are awesome. I highly recommend this book!

I try to make as many fresh fruits and vegetables as I can, but some are just far too time consuming (no way will I be shelling peas!) or are not in season. Those I buy in the frozen organic section. Spinach, peas, green beans, mangoes and peaches are all ready in literally minutes. Fresh vegetables obviously need more prep and cook time. Take a free hour and do a big batch or two at once!

Did you know a batter scoop makes a
great seed remover?  Works for melon or squash!

Basic Baby Puree
Ingredients:
This method works well for fresh:
Sweet potatoes
Winter squash
Carrots
Apples
Pears
Plums
Peaches

Preparation:
Peel, chop into small pieces, and add to a pot with some water. Bring to a boil, reduce heat and simmer until fork tender. Blend in the pot, or transfer to a blender or food processor and blend until pureed. I don't bother straining as enough water helps make any fruit or veggie smooth. Transfer puree to ice cube trays (they fit about 2 Tbls. per cube) and freeze. Transfer cubes to a ziploc bag labeled with the date and food type.

That's it! Done and done. Once you get into the swing of it, the real fun begins. Adding spices, making interesting flavor combos, and changing up the texture makes for interesting meal times. Currently Jude is really digging baked apples with cinnamon, oatmeal, and yogurt for breakfast. I don't blame him, it's fricking delicious!

So seasoned mamas, what do you like to cook for you baby?

Holiday Baking Part 2: Breakfast, Brunch, and Brinner

If you read this blog with any regularity you know how I feel about breakfast. I'd eat it all day and the only thing I like for breakfast better than bacon is french toast. I never make it though. It may be all of that beating and dunking and frying nonsense, but I do have a special place in my heart for a french toast casserole. I love that you can whip it up in a few minutes the night before and have an amazing breakfast with zero effort in the morning. You can mix up the add ins to suit your taste. I've done pumpkin and raisin, fresh berries, and of course, gouda and pears. Make this for your Christmas morning breakfast when you're too lost in a maze of ribbon and wrap to really cook, serve it for New Years Day Brunch or eat it late night anytime. So yummy!


Challah Back Apple and Cheddar French Toast
Ingredients:
1 small loaf of challah bread, preferably a day or two old
2 small apples, chopped
1 cup shredded cheddar cheese
1 cup vanilla soy milk
1/2 cup skim milk
3 eggs
1 tsp. salt
1 tsp. cinnamon

Preparation:
Slice or tear challah into cubes. Toss with apples and spread into a greased 9x9 glass baking dish. Whisk eggs, milk, 1/2 cup of cheddar cheese, salt, and cinnamon and pour over bread. Cover and chill for at least 8 hours or overnight. Remove dish from the refrigerator at least 30 minutes before baking and preheat oven to 350 degrees. Bake covered in foil for 50 - 60 minutes or until set. Remove foil, sprinkle with remaining cheese and bake another 5 minutes or until cheese is bubbly. Let stand 10 minutes before slicing to serve.

Holiday Baking Part 1: Gingerbread Man Massacre

My best friend Jessica is full of awesome. She's gorgeous and funny and talented, can bake like nobody's business, writes for Backstage and got to interview Rooney Mara (!) just after Golden Globe noms came out, and knew enough to mail me gingerbread marshmallows all the way across the country just because. She's fabulous. So since I don't get to see her enough while she's out in LA hobnobbing with celebrities, I decided to create some brownies for her that she won't get to eat. That is until Christmas when I finally get to hang out with her!

If you haven't seen these Jet Puffed Gingerbread Marshmallows (which for some reason I keep typing as marshamallows) yet, get your behind to the closest Target or WalMart because they won't be around for long! How cute are these little guys? While they are perfect for topping cookies or cupcakes, or floating in hot cocoa, they are also awesome for holiday baking. As much as I adore them, they needed to get melted and fast. Now you all know I never met a boxed brownie mix I didn't like, but this is actually a from scratch brownie recipe. I figured I should go all out just once. However, if you are like me and honestly prefer boxed brownies or are generally lazy about baking, grab a box. Just prepare the brownie mix and bake per box instructions and add the goodies at the end!

Gingerbread Rocky Road Brownies
Adapted from Oh My God The Best Fudgy Brownies on Earth
Ingredients:
1/4 c. unsalted butter
4 oz. chopped unsweetened chocolate
4 eggs
2 tsp. vanilla extract
2 c. granulated sugar
1 tsp. ground cinnamon
1 1/3 c. flour
1 c. Gingerbread Man Marshmallows
1/2 c. semi sweet chocolate chips
1/2 c. chopped walnuts

Preparation:

Preheat oven to 350 degrees, spray a 9x9 inch glass pan with cooking spray and line with parchment paper to make a sling. Melt butter and chocolate in a medium pot over medium high heat, stirring constantly. Whisk in eggs, vanilla, sugar, and cinnamon. Whisk in flour and pour into prepared pan. Bake for 25 minutes, or top is just set. Sprinkle immediately with marshmallows, nuts and chocolate chips and return to the oven for 5 minutes or until chocolate is glossy and marshmallows are puffed and gooey. Let cool completely in pan. Lift out using parchment paper and cut into squares using a hot knife. These buggers are sticky!

Cookie Swap!

For someone who has about two minutes of spare time a day, you might wonder why I'd want to participate in a cookie swap. Usually a cookie swap entails shopping, baking, packaging, getting showered, dressed, and driving your butt and your pretty little cookies to someone's house. That is, if you aren't hosting the swap, which is another whole list of scrubbed and sparkly to-dos. As much as I adore the baking and getting together part of such a party, the getting dressed in holiday finery is just too much for me to bear lately. Luckily this is the Great Food Blogger Cookie Swap, organized by Lyndsay of Love and Olive Oil and Julie of The Little Kitchen. It's a swap by mail. No clothing necessary. Sweet!

I knew I had to make my favorite holiday cookies. My Aunt Patti's almond cookies are the best thing on her huge cookie trays, and they have tough competition. She makes about 12 kinds, but every year I squirrel away at least 12 almond cookies. It's shameful. They are amazing with a cup of tea at dessert, perfect dunked in morning coffee, and good as a quickie snack when a carrot stick won't cut it. This is an old sercet-ish family recipe passed down among the aunts, so don't tell anyone I told you.

Patti's Almond Cookies

Ingredients:
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp. almond extract
1/2 c. oil
2 Tbls. cold water
1/2 tsp. cinnamon
2 1/2 c. flour
2 tsp. baking powder
10 oz. slivered almonds
6 oz. chopped almonds
1 egg white, lightly beaten (for wash)
sugar or melting chocolate (optional)

Preparation:
Preheat oven to 350 degrees. Beat first 6 ingredients until creamy. Sift in cinnamon, flour, and baking powder and mix by hand until well combined. Fold in almonds. Shape dough into 3 small loaves on a baking sheet lined with parchment and brush with egg wash. Sprinkle with sugar and bake 20 - 25 minutes or until loaves are golden. Cool slightly and slice each loaf into bars. If desired, drizzle with melted chocolate.

And a HUGE thank you so the lovely ladies who took the time to bake and ship treats to me:
Renee of Casa del Kuchen whose Chocolate Candy Cane Cookies were gone in two days,
Amilia of Just Everyday Me whose Chocolate hip Cookie Dough Bars with Pretzel Crust combined the perfect amount of salty sweet,
and Erin of Big Fat Baker whose fabulous Rolo Stuffed Chocolate Cookies came in a box that sang carols to me. I know!

Thursday the round up of all of the (500 plus!) swappers will be posted, but you can visit the Facebook Page for most of the recipe links already!

Happy Holidays!

For some reason this little post got stuck and never posted, so here is a very belated Happy Holidays wish from the Bean Family :)

Mod Merry Ornaments Christmas

Turn your favorite photos into your favorite Christmas cards!

View the entire collection of cards.

Holiday Shop Update

Yet again, it's been a long time since I've done a shop update, but I figure it's due since I have some exciting things going on for the holidays! Well, exciting for me anyway ;) I've been working on a bunch of holiday cards, some of which are up in the shop already, and have some new products, like a Card of the Month Club. I looove sending and receiving mail, so I thought it would be a fun gift to send a new blank card each month, with postage attached. That way you and your friends can spread the letter writing love! 

I've also got a few specials running for the madness of Black Friday and Cyber Monday, which I'll be spending in my PJ's on the couch. No 3 AM shopping sprees for me! From Friday 11/25 - Monday 11/28, all of my card sets will be marked 20% off! All purchases will also come with Free Shipping, just enter the code FREESHIPHOORAY at checkout to get your discount. If your purchase is a gift, let me know in the "Message to Seller" and you also get free gift wrapping and a holiday card with your gift message! 

Take a look at some of the new listings in the shop, 

and feel free to let me know what you think or make suggestions in the comments :)

Holiday Card Sets

New Chalkboard Gift Tags

Card of the Month Subscriptions

Gift Certificates

Don't forget that you can be updated of specials and holiday freebies (I'm doing a new one each week after this weekend!) by liking the Jojobean Designs Facebook page! 

Thanks all, and in case I don't see ya, have a Happy Thanksgiving!

One More Reason to Stuff My Face

You ever say yes to something when you shouldn't? A simple something, like maybe oh, can you help me with a little party? Just a little birthday thing, no big deal. And then the next thing you know you are baking and cleaning and picking up flowers and balloons and getting stuck in traffic and decorating a dining room while nursing a baby and trying to put him to bed with three minutes to spare even though the guest of honor's flight was delayed? Yeah. That.

These are those kind of crazy cupcakes. Sigh. At least they were worth it. I know that carrot cake is usually a spring thing, but these were a special request. It was a birthday, and carrot cake with cream cheese frosting is the birthday girl's very favorite thing. Of course I had to go all overboard in the middle of 4 other projects and make her some from scratch with little carrot toppers instead of just ordering them and giving my boss the bill. Typical. They were a delicious pain in the ass that took me three days to complete thanks to Jude getting a cold, Jason forgetting he needed a Halloween costume until the last minute, and then everyone got sick. Word. So anywhosit, even though these are really a spring thing, a few recipe switches make them fabulously fall friendly. Say that 5 times fast. I switched the raisins out for dried cranberries and added crystallized ginger and coconut. Top them with turkeys instead of carrots (or just a sprinkling of coconut and cranberries) and they'd be kick ass on your Thanksgiving table. And on your ass later, cause these are so fricking fattening! Have two.

Carrot Cupcakes with Cream Cheese Icing 
adapted from Martha's Cupcakes

Ingredients:
1 lb. carrots, peeled and grated (sounds like a lot, but trust me!)
3 eggs
2 c. sugar
1 1/2 c. vegetable oil
1/3 c. buttermilk
1 vanilla bean, split and scraped
1/2 c. dried cranberries
2 Tbls. crystallized ginger, finely chopped
1/2 c. grated unsweetened coconut
3 c. flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. kosher salt
1 tsp. cinnamon
For icing:
2 sticks butter at room temperature
12 ounces of cream cheese at room temperature
reserved vanilla bean seeds
2 1/2 cups powdered sugar

Preparation:
Preheat oven to 350 degrees. Line muffin tins with paper liners. Blend carrot, egg, sugar, oil, buttermilk, 1/2 of the vanilla bean seeds, ginger, coconut and cranberries in a large bowl. Sift remaining dry ingredients and fold into the carrot mixture. Divide evenly among tins and bake for 15 minutes or until a tester inserted in the center comes out clean. Let cool completely on wire racks. Beat butter, cream cheese, and vanilla bean until very fluffy. Beat in sugar a little at a time until very fluffy, at least five minutes. Frost cupcakes.

The Booby List

If you are one of those people that gets freaked out about the idea of breast feeding, I'm sorry. Just go ahead and skip this post, maybe go read about my crazy former neighbors or that late night moth attack I'll never forget. I know that some people think it's weird, and that my foodie readers probably don't want to hear about boobs. Or maybe you do. But if you are a mommy-to-be and you are considering breast feeding, right on! It has been the single greatest bonding experience I have had with my little man and I could not recommend it more. Plus, it's free, and you know how I love free.
Boobie Beanie by SarasStiches on Etsy

That said, breast feeding can be a challenge, it can be scary, and it can be incredibly frustrating in the beginning. If you are dedicated to trying to stick it out, there are a few things you must have in your arsenal...

A Breast Feeding Support Group or a Lactation Consultant or at least an Experienced Friend: I can't stress this enough. I started going to a breast feeding support group when Jude was 4 weeks old, and have gone almost every week since then. There are so many moments when I thought something was wrong, but when I shared my concerns, at least 3 other moms were experiencing the same thing. I left group feeling better every time. There are a million ways to position, tons of products out there to help, and sometimes you try ten things before you find the answer. Having someone to give you feedback or just listen to you moan can be the saving grace on those tough days when you feel like a miserable moo cow. Check with your hospital or your doctor/midwife to see if there is a group near you. If not, there are online communities if all else fails. You can even contact me! I'm not an expert, but I'm happy to listen to you cry it out via email.

Nipple Cream: You are going to have some pain. It can range from a bit of chafing to toe curling pain every time your baby latches on. One way to ease that early pain in the boob is the right nipple cream. Many of the women I know use Lansinoh , but I hated it. It was so thick and greasy! I switched to First Years Nipple Butter and loved how much smoother it was. Plus, I like that it has no lanolin, because it kind of freaks me out to rub sheep grease on my lady parts. I used it after every feeding and the soreness was gone within a few weeks. However, if you have severe pain that lasts longer than a few weeks, you may want to ask your doctor for a prescription for Dr. Jack Newman's All Purpose Nipple Ointment or APNO. It is the stuff of dreams.

A Good Breast Pump: Especially if you are going to go back to work (but even if you just want a partner/sitter to give a bottle now and then). Most of the women in my group have the Medela Pump InStyle Advanced and love it. It really doesn't matter what brand you have, but get a good one. It will save you time and frustration. Many insurance plans cover all or part of the cost now, and all of the cost is tax deductible. Just be aware that, especially in the beginning, you may not produce a lot. You may never produce a lot, but don't freak about it. Your production could be anywhere from 1/2 an ounce to 8 ounces per pumping session depending on a million factors. How much water or caffeine you drink, how much glandular tissue you have, when you last nursed your baby... It all comes into account.

A Hooter Hider: Some kind of nursing cover is a necessity for feeding your babykins in public, which you are bound to have to do at some point! A blanket or burp cloth will always do in a pinch, but a real nursing cover is worth registering for! The strap around your neck helps prevent your sweetie from tearing it off and exposing your hoohas to the world, which will happen. I assure you. Most also have a stiff band in the neckline so that you can peek down to check on your baby's progress. I have also used mine as a makeshift changing pad, a stroller shade, and a beach blanket. It's great.

Well Fitting Nursing Bras: Go buy several brands before you give birth. Try to clip and unclip them with one hand in the dressing room. If you can't do it easily, don't buy it! Grab a few nursing tank tops while you're at it. The Gilligan and O'Malley ones from Target are great, and (obviously) affordable. Get fitted professionally if you have to. Your girls are going to change so dramatically over the first few weeks that having an uncomfortable bra will make you so miserable.

One fun thing to also get is this beauty. Come on, you know that photo is funny. But seriously, it makes folding laundry, typing emails, or just stuffing your face possible while pumping. It may make your breasts look like superheroes in disguise, but it's worth it if you are going to do lots of pumping!

So ladies in the peanut gallery... Did you breastfeed? What are your favorite tips/products?

Cozy up

It makes me sad that the woman credited in many food circles for "bringing back" the crock pot is Semi Homemade Sandra Lee. First of all, the Crock Pot never left. Like sexy, it didn't require a comeback. Second, Sandra Lee is the devil. Just because someone out there keeps buying her cookbooks, doesn't mean the rest of us look to her for cooking inspiration. The idea of stirring three cans of soup into a can of chicken and a block of cheese and calling it dinner gives me the shivers. That said, I am all about short cuts. Just please make one of those short cuts a rotisserie chicken instead of a can, then you don't even have to open it.

My crock pot makes me happy because there is nothing like coming home to a kitchen that smells incredible and a meal that is ready to go. I have a few go-to favorites, and this is one of them. Served with some purple cabbage slaw, it is the perfect fall dinner. No cans required.

Cider Braised Pork Roast

Ingredients:

3 lb. boneless pork loin

4-5 apples, cored and quarted

2-3 shallots, chopped

3/4 cup apple cider

3/4 cup chicken stock

1 tsp. dried thyme

1 tsp. dried sage

1 tsp. black pepper

2 tsp. kosher salt

olive oil

Preparation:

Blend thyme, sage, salt and pepper in a small bowl. Rub all over pork. Heat a small amount of oil in a large skillet over medium high heat. Add the pork to the pan and cook 3-4 minutes perside, or until well browned. Place apples and shallots in the bottom of the crock pot and place pork on top. Over medium heat, pour a bit of the cider into the pan to deglaze, scraping up any browned bits. Add to the crock pot with remaining cider and stock. Cook on low for 8 hours.

Some Like It Hot

Despite the crazy Indian Summer weather we've been having here in the Jerz, I'm in the mood for fall food. To me that means soups, stews, slow cookers, and potatoes. This week I'm fitting all of those in, heat wave or not. First up was an attempt to clear out some of the random ingredients tucked away in the fridge before we take off for the weekend. Occasionally I come up with something I totally love when I have no plans. This is totally one of those times. I can see this dish becoming a staple. It was so delicious! It becomes a really quick meal if you have some things done in advance (like extra sausage cooked from a pasta dish the night before, and the tomatoes and garlic roasted while you do laundry in the afternoon:)).

Seafood and Sausage Stew with Roasted Tomatoes

Ingredients:
1 lb. bay scallops
1 lb. large shrimp, peeled and deveined
1/2 lb. spicy Italian sausage
1 medium onion, diced
1 medium red pepper, diced
1 medium green pepper, diced
1 head of garlic
6 medium tomatoes
3 cups of chicken stock
1 tsp red pepper flakes
salt and pepper
olive oil

Preparation:
Preheat oven to 350 degrees. Slice the top off of the head of garlic, drizzle with a bit of olive oil and wrap in foil. Place in the center of a baking dish. Slice tomatoes into quarters and arrange around the garlic. Drizzle with oil and season with salt and pepper. Bake in the oven for 45 minutes to an hour or until tomatoes are soft and begin to brown. Cool slightly. Unwrap the garlic and squeeze into a bowl, reserving half for another use. Using a blender or food processor, puree tomatoes with half of the roasted garlic. Set aside.

In a large saute pan, heat a little oil over medium high heat. Add sausage and cook until browned, crumbling with a spoon. Add onions and peppers and saute until tender. Season with salt and pepper to taste. Add tomato puree and chicken stock and bring to a boil. Add red pepper flakes, reduce heat to a simmer, and cook for 10 - 15 minutes. Add shrimp and cook for 2-3 minutes before adding scallops. (If you are using small shrimp, you can add both shrimp and scallops at the same time). Cook until scallops are opaque and shrimp are pink and cooked through, about 3 more minutes. Serve in large bowls over a hunk of crusty bread for sopping!

And by the way... Congratulations, Danielle, for winning my 5th Blogiversary Giveaway!