Strawberries and Rhubarb…one final ode to summer before I throw in the towel on all things sunny and stock up on pumpkin. Blazing heat? Who cares, I’m ready for fall you guys!
But before I start sprinkling Pumpkin Pie Spice on everything, I thought I would share just one more recipe to savor the sweet flavors of summer. These Mini Strawberry Rhubarb Hand Pies are sweet and perfect bites of fruity goodness.
Cook together fresh strawberries, rhubarb, lemon zest, sugar and corn starch until it’s bubbly and thickened. Try your best not to eat it with a spoon while you roll out the dough, and in less than an hour, you will have one of these sweet pies in your hot little hands. Really, it’s that easy, I promise!
Of course you could always make your own pie crust but with mini hand pies I always use store bought dough. Leave the homemade stuff for Thanksgiving (I say) and take some help from the grocery store for this one. Trust me, the filling is delicious enough. So, are you ready for fall or are you still savoring summer? I hope you will give these pies a try and let me know what you think. Up next…pumpkin season!
- 3/4 cup finely chopped fresh strawberries
- 3/4 cup finely chopped fresh rhubarb
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons lemon zest
- 1 box Refrigerated Pie Crusts, softened as directed on box
- 1 egg
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper. In 2-quart saucepan, mix strawberries, rhubarb, 1/2 cup sugar, the cornstarch and lemon zest. Cook over medium heat 6 to 8 minutes, stirring constantly, until bubbly and thickened. Cool slightly.
- Remove pie crusts and unroll on lightly floured work surface. With 2 1/2-inch round cookie cutter, cut 14 rounds from each crust; re-roll scraps. Cut small shapes out of half of the rounds; these will be the tops. On cookie sheet, place half of the dough rounds 2 inches apart. Top each with 2 teaspoons fruit mixture. Brush crust edges with water; top with remaining dough rounds. Press edges firmly with fork to seal. Cut slits in top of each round.
- In small bowl, beat egg; brush over tops of pies. Sprinkle with 2 teaspoons sugar.
- Bake 20 to 25 minutes or until lightly browned. Serve warm or at room temperature.
When it comes to feeding my twins, sometimes I feel like I’m competing in an Olympic triathlon…or a three ring circus. Now that my twins are eating finger foods, it’s even more of a challenge! But I’m very thankful that I have two good eaters. For the most part Jackson will eat just about anything I put in front of him and Millie will as well, with the right approach.
Now that we’ve moved beyond simple purees, Munchkin sent me some fun plates, bowls, cups and spoons to help with my twin lunch time Olympic games, ha! Here are some tips and a yummy recipe, that I’ve discovered work well at lunchtime.
Tips for Feeding Baby:
1. Prepare to get messy– one of the reasons I believe my twins are so open to trying just about any food I put in front of them is that I let them touch, shmush, and self feed. Letting baby feel their food and taste it themselves is messy but will help them learn about food and stimulate their senses. Millie is much more likely to eat food that I present to her in a bowl or on a plate than fed to her in a spoon.
2. Variety is Good– Would you want a meal made up of just one simple flavor? No way! Give baby a variety of textures, colors, and flavors to chose from during every meal. My twins love when I give them small cubes of organic cheese, avocado, and a mix of fruit to go with their chicken and veggie lunch. They can pick at what they like while I feed them the main course.
3. Bland is not better– try introducing spices into baby’s food like fresh basil, cinnamon, and even cumin. If you introduce flavors that you generally use in your own cooking early, baby will enjoy those flavors too! I like to finely mince fresh basil and mix it into cooked chicken and veggies. Mint works really well with peas and cinnamon or cumin are delicious with sweet potato or butternut squash.
4. Spoons, Bowls, Plates & Cups– Test out a few different serving styles and pick which one works best for your baby. Stay-Put Suction Bowls are great for serving chunky purees like my chicken and veggie “stew” and easy for my twins to scoop up with their hands. Sectioned plates like these Apple Plates are fun for serving a variety of finger foods to choose from. My twins really like the Click Lock™ Weighted Flexi-Straw Cup because it’s easy for them to drink from and the weighted straw means they get liquid at any angle.
Favorite Finger Foods:
Of course finger foods should always be age appropriate and able to be mashed between gums but these have been a few of my twin’s favorites:
Cubed organic cheese
“Fruit Salad” – peeled and cut green grapes mixed with ripe strawberry pieces.
Cubed cooked sweet potato
Cubed cooked zucchini
Soft shredded chicken
Chicken & Veggie “Stew” Recipe:
This is a favorite around our house and I make it with a variety of different veggies to serve either for lunch or dinner! What are some of your babies’ favorite foods?
- 1 cup diced sweet potato or butternut squash
- 1 cup diced zucchini
- 1 cup diced organic boneless, skinless chicken breast
- coconut oil
- In a Dutch oven or pot add about 1 tsp of coconut oil and chicken. Brown chicken slightly on all sides and then remove from the pot.
- Add in veggies and stir cooking until slightly browned.
- Add chicken and any juices back into the pot with the veggies and stir to combine.
- Cover just slightly with hot water and cover.
- Cook, simmering until the chicken is cooked and the veggies are tender.
- Transfer to a food processor and puree to desired consistency.
- Portion into 4oz glass mason jars and refrigerate, freeze, or serve. Make sure mixture has cooled before serving to baby.
- Makes 12oz.
Disclosure: This post was sponsored by Munchkin however all opinions, tips and recipes are my own. Thank you for supporting the sponsors who make Freutcake possible!
Can we all agree that Mondays are the worst? And while I have you agreeing with me on stuff…anyone else agree that this summer is entirely too hot and that it’s time for fall? No? Am I the only one? Ok, well moving right along, how about some Cherry Crisp?
This recipe is the best of summer but also makes you long for cooler days and cozy sweaters with it’s cinnamon and nutmeg crumble crust. If you follow me on Snapchat you probably saw me make this Cherry Crisp Sunday afternoon while Jason took the twins to the park and I had a wee bit of rare (baking) alone time.
It doesn’t get much easier than seven ingredients popped in a buttered baking dish and baked for 30 minutes. Thank goodness because this heat plus my Mommy brain makes it down right impossible to focus on much more than that these days.
Did you see the part (on Snap) where I forgot the name of my pastry cutter and referred to it as my ninja blade? Hiya! Mommy needs a nap…and more crisp with lots of vanilla bean ice cream slowly melting on top.
Next weekend I might make it again with blueberries…because it’s seriously that easy, and because I want my house to smell like butter and cinnamon every weekend. Now if only I could make this Monday turn back into Sunday we would be golden. Crisp anyone?
- 1 cup rolled oats
- 3/4 cups firmly packed dark brown sugar
- 1/2 cup Unbleached All-Purpose Flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 tablespoons butter or margarine
- 4 cups pitted cherries
- Butter an 8 x 8-inch pan (or any 2 quart dish) and pour fruit into it.
- Mix together oats, sugar, flour, cinnamon and nutmeg; cut in butter till mixture is crumbly. Pour topping onto fruit.
- Bake at 375°F for 30 minutes, or until fruit bubbles and topping is brown.
- Best served warm, with vanilla ice cream or whipped cream!
- Make it up any time during the day, put in the refrigerator, then bake just before serving.