Saturday, April 28, 2012

Bring on the REAL FOOD, Mama!

At Malcolm's 6 month check-up, I told the doctor that he wasn't really interested in solids so we weren't trying very hard.  She said "he really needs to be eating" my 20 lb, 6 oz six-month-old is clearly malnourished?  I take what most doctors say with a grain of salt, but because I don't know everything, I kept trying, thinking maybe he really should be eating.  Malcolm gave me this face, every time I tried to feed him something other than boob:

"Err...what do you think you are trying to do?"  

Sometimes it was this face:

"Uh huh.  I don't think so, lady."  He look even looks slightly disappointed in me.

One time he actually looked at the spoon, looked at me and then sighed deeply as if to say "Seriously?  I thought I'd made my wishes on this subject known."

So pediatrician be damned, I gave up and left him to his booby juice.  Then two days ago, I offered him a smooshed pea off of my finger, just for giggles.  He looked at it, grabbed my finger and ate it.  I did it again...same result.  Then I pulled a mama bird trick and chewed up a little carrot and gave it to him.. He LUNGED at my finger to get at it!  So apparently, he wanted texture.  Or at least not moosh.  This morning he ate a huge bowl of oatmeal (the real stuff, not baby cereal), carrots and cinnamon.  He's a eatin' boy now!  Though it is possible he is using me to get at the spoons... 

Whole Wheat Applesauce Cupcakes

For the moment, I shall ignore my sad blog-neglect.  I wanted to pin this recipe, since it was such a huge hit with Lucy, but there was no picture of the scrumptious cupcakes it created.  So here it is - a healthy (ish - no eggs, no butter, no milk, no added salt - just a wee heavy on the sugar to be truly healthy) cupcake.

Whole Wheat Applesauce Cake or Cupcakes

1/2 cup oil
3/4 cup granulated sugar or granulated brown sugar 
1 cup applesauce
1 1/2 cup unsifted whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg (optional for a spicier cupcake)
1/2 tsp allspice (optional for a spicier cupcake)
1/2 cup raisins

Oil and flour an 8 inch round or square baking pan or muffin tins. Cream the oil and sugar together and mix in the applesauce and baking soda. Add flour and cinnamon, blending thoroughly. Pour the batter into pan or make individual cakes in muffin tins. Bake at 375 degrees for 30 minutes for an 8 inch cake; about 20 minutes for cupcakes.

I used a mini cupcake maker and baked them for about 7 minutes.  To ruin the health factor, I smeared them with some leftover butter cream frosting.  Yum!  And I took the picture with Hipstamatic to camouflage the crappy frosting job I did.