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Baby Food Bites, Issue #010 is here! -- Spring has sprung!
March 01, 2016
Messy Issues, Bite-Sized Solutions
A free monthly resource of tips for making baby food, inspirational recipes and anything else related to babies or children!
Issue #010, 1st March 2016
"While we try to teach our children all about life,
In this issue:
1) Spring has sprung!
Spring has sprung!
Although the vernal equinox, which marks the astronomical start of spring, isn’t until the 20th of March, there is already a distinct feeling of spring in the air. Despite the weather still being frosty, the sun is shining, and the hours of daylight are noticeably longer. Perhaps the most visible sign of spring having arrived is the dozens of daffodils dotted around.
Spring signals rebirth and new life, with buds forming on bare branches and flowers back in bloom. The cycle of nature starts again – a new season with new beginnings. In addition to warmer weather, spring also brings Easter, in late March this year, as well as Mother’s Day, for those in the UK.
With so much potential packaged into one season, it’s hard not to feel the positive energy in the air. Spring is definitely a favoured season in our household, especially as both my little ones were spring babies, so it is indeed a season of new beginnings for me. We have much to celebrate here and wish you all a happy spring.
Making Baby Food Tips
Recipe: Banana Chocolate Chunk Cake
March is the first of our boys’ birthdays, and this was the birthday cake I made for J’s third birthday party. As he loved (and still does!) both bananas and chocolate, it was a clear winner. I hope your little ones will enjoy it, too. ☺
This recipe yields enough cake mix for a 9” x 12” pan.
Place the oven rack in the lower third of the oven, and preheat it to 175C/155C Fan. Grease a 9"x12"x2" oblong cake pan with a bit of butter, and set aside. Mash the bananas in a bowl with a potato masher or the back of a fork.
Using a hand-held electric or stand mixer, beat the butter and sugar together on low until incorporated. Then cream together by increasing the speed to medium until fluffy and lighter in colour.
On medium speed, add the eggs one at a time, beating well after each addition. Then beat in the yoghurt, mashed bananas and vanilla extract on medium speed for about 1 minute. Set aside.
In a large mixing bowl, whisk together the flour, baking soda, salt and ground cinnamon until combined. Using a large wooden spoon, slowly stir the dry ingredients into the wet ingredients until well-mixed and no flour pockets remain. Do not over-mix, as this will toughen the cake. Fold the chocolate chunks into the cake batter.
Spoon the cake batter into the prepared pan, and bake in the pre-heated oven for 60-65 minutes. Cover loosely with a sheet of aluminium foil about halfway through, to prevent the tops and sides from browning too much. The cake is ready when a toothpick inserted into the centre comes out clean.
Remove the pan from the oven, and allow the cake to cool completely, in the pan, on a wire rack.
Serve as is, or top with vanilla buttercream frosting and decorate.
Sit back, and enjoy!
Now time to get back to the little ones! Thanks for stopping by.
See you soon,
Comments? Ideas? Feedback? I'd love to hear from you. Just reply to this newsletter, and let me know what you think!
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