Miss Bee came home from her family daycare day telling me all about the gingerbread man story.
Of course we had to make some. One for each friend at care.
I used this recipe. But didn’t let it. Despite lots of people liking it I found it didn’t keep it’s shape as sharply as the recipe I usually use. I’ll go hunting for that recipe. I think the kiss of death was the bicarb. The flavour is nice, but I’ll use my own recipe next time. I have one I use to make gingerbread houses, that needs to be firm not soft. My recipe is usually firm yet soft inside.
Today she insisted she wanted to go in the toddler wading pool. Even started stripping off outside! Fair enough, it’s only going to be -3 or -4 tonight. Compromise, she’s in the wading pool inside on the family room floor with the heater going.
Apparently letting go of children mixing playdough colours is difficult for some parents.
I’m not bothered by it. I think it’s an opportunity for children to create change and continue using a play material even if it isn’t it’s “perfect” clear colour.
If you would like to relax into mixed colours I suggest you try primary to secondary colours as it mixes up to an actual identifiable colour instead of murky swap colour.
Talking of which… Here’s her murky swap monster.
Scented dough? Add an essence
Preschool playdough recipe… I often halve it. Add more flour if sticky (or add the water gradually). Colour the water.
Lemon scented playdough
Isn’t my little cherub just gorgeous?
A quick and tasty lunch meant that Miss Bee could help cook.
- Bread (1 slice per quiche)
- Mini tin of salmon per 4 quiche (I used tassel brand as it’s Australian, I chose tomato and onion flavoured)
- 1 egg per 2 quiche
Use a large scone cutter almost as large as the bread to cut a circle. I have seen this done without cutting off the crusts but i thought that might be too crispy for Miss Bee.
Spray canola onto a muffin tin (with silicone you might not even need that step) Use a small cup to push the bread into the muffin tin to make a case.
Divide the tin evenly into the bread cases using a fork.
Using the same cup you made the case squish down with mix the egg lightly with the fork. Divide over the cases with half an egg per case.
Bake until the egg is set, about 10 minutes.
I served mine with watermelon, kiwi fruit, a slice of cheese and diced ham as I was appealing to a toddler palette.
Toddlers ask LOTS of questions.
Her latest question “Where does the sun go when it’s dark?”
Her… Yes, but WHERE?
Nom Nom. A little batch of sweet deliciousness.
This is my recipe, I hope you like it.
2 egg whites
60g melted butter
1/3 cup plain flour
1/3 cup hazelnut meal
1/2 cup pure icing sugar
A few strawberries (or you could use blueberries)
A little jam (I used strawberry to match)
Best egg whites until foamy and slightly stiff
Add the rest of the ingredients.
Lightly spray a silicone mini muffin tray, divide between, mine had 7 holes.
Slice the strawberries lengthwise.
Gobble the end parts and use the pretty flat parts for the top of the friand.
Make in a moderately hot oven approximately 15 minutes until just browning.
Microwave about 1 tablespoon of jam to make it runny. 30-45 seconds should be about right. Be careful that stuff can burn you.
Use a knife and spread a small amount over the top as a glaze.
I think next time I’ll try a slice of apple and add a bit of cinnamon to the batter. Not sure if it’ll work but pretty sure it would.
Use GF pain flour. I think the texture will be fine as hazelnut it’s fairly textured.