Chocolate Almond Coconut Granola Bars, loosely adapted from Alton Brown
(can be served to kids 12+ mos*)

2 c organic old-fashioned rolled oats
1 1/2 c organic slivered almonds
1 1/2 c organic shredded coconut (I used sweetened)
1/2 c organic wheat germ
1/2 c organic honey
1/4 c organic dark brown sugar
2 tbsp unsalted organic butter
2 tsp vanilla
1/4-1/2 tsp salt
3/4 c organic chocolate chips
fleur de sel (optional)

1. Preheat oven to 350 degrees. Butter a 9 x 9″ baking pan or line with parchment.

2. Spread oats, almonds, coconut and wheat germ on a baking pan. Place in the oven and toast for 15 minutes, stirring occasionally.

3. In the meantime, cook honey, brown sugar, butter, vanilla and salt in a saucepan over medium heat until brown sugar has completely dissolved. (If you plan to sprinkle fleur de sel on top of the bars, use 1/4 tsp salt, otherwise use 1/2 tsp.)

4. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees. Immediately add the oat mixture to the liquid mixture and stir to combine. Allow it to cool before stirring in the chocolate chips. (If you don’t have time—or don’t want—to wait, you can stir the chocolate in right away, but it will get melty. Not a terrible thing.) Spoon mixture into the prepared baking dish and press down, making sure that it’s evenly distributed. Sprinkle with fleur de sel. Bake for 25 minutes. Remove from oven and allow to cool completely before cutting into squares. They will get crunchy overnight. You can store these in an airtight container for up to a week.

*Note: There is a lot of disagreement about when it’s safest to introduce tree nuts. Some pediatricians believe that it is safe to introduce nuts to children without a personal or family history of food allergies at 12 months. Others encourage parents to wait until 24 or 36 months. A new (2008) study by the American Academy of Pediatrics suggests that nuts can be introduced to children without a personal or family history of allergies as early as 6 months! Speak to your pediatrician about what’s best for your child.

Also make sure that your child can manage hard, crunchy foods before sharing a piece.

The last, but not least, recipe in my Make Ahead Brunch series: a Lemon Blueberry Crumb Bundt Cake. This buttery and bright cake, spiked with fresh berries, is perfect for brunch, especially with warmer weather upon us. It can be baked in a regular baking pan, but using a bundt playfully hides a cinnamony crunch at the bottom and allows for a lemon glaze over the top. Because who doesn’t need an extra punch of lemon flavor on a sleepy weekend morning?

Make this cake—sans the glaze—the night before your guests arrive. Cover it well and store on the counter overnight. Make the glaze, which takes all of 5 minutes, and pour it over the cake immediately before serving.

Since anything goes at brunch, I like to put everything out at once. You just might find that your guests want to start with coffee and cake before moving on to savory foods. If you’d like to serve this cake as a dessert course, you can either make the glaze while someone else clears the meal plates, or let the glazed cake sit while you eat the strata and salad. It will keep just fine. If you don’t want to deal with a glaze at all, keep things simple with a quick dusting of confectioners’ sugar.

Lemon Blueberry Crumb Bundt Cake, adapted from Martha Stewart
(can be adapted for kids 8+ mos)*

2 1/2 c organic flour, plus 1 tsp for blueberries and zest
2 tsp baking powder
1/2 tsp salt
1 c (2 sticks) organic unsalted butter, room temp
1 c packed organic light brown sugar
1 c organic granulated sugar
4 large organic eggs
1 tsp vanilla extract
1 c organic sour cream
2 c organic blueberries
2 tbsp grated lemon zest
nonstick cooking spray, for pan

For the crumble:
5 tbsp cold organic butter, cubed
3/4 c organic flour
1 c organic light brown sugar
2 tsp organic cinnamon
1/4 tsp salt

For the glaze:
1/2 cup confectioners’ sugar
1/2 c freshly squeezed lemon juice

1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.

3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan and set aside.

4. Prep the crumb topping: pulse brown sugar, flour, cinnamon and cold butter in a food processor until crumbly. Spread topping evenly over the batter, gently pressing down. Bake cake until a toothpick inserted into the center of the cake comes out clean, about 60 minutes. Cool in pan for 15 minutes before inverting onto a rack.

5. While the cake is cooling, prepare the glaze: in a small saucepan, whisk together confectioners’ sugar and lemon juice over very low heat until smooth and warmed through.

6. Using a toothpick, poke holes over the top of your bundt cake and pour warm glaze evenly over it. Serve!

*Note: Some recommend that children under 12-months not eat citrus (though citrus zest in small amounts is fine). If you strictly adhere to the citrus recommendation, you may want to hold off on feeding this cake until 12 mos. Otherwise, simply skip the glaze on portions for kids 8+ mos. And always make sure to serve age appropriate bite sizes.

I wanted to make something different for Valentine’s Day. Something chocolate, of course, but with more. With a twist. My burning desire for something new led me down a long road paved with failed experiments before coming up with these gems. I wandered (way) far afield before remembering that it’s little adjustments made to the familiar things we know and love that make for the most pleasant surprises.

These chewy chocolate chunk cookies, first discovered on Orangette, are a staple at our house. I hate to admit it, but the first thing that drew me to Molly’s recipe was its use of yogurt (she suggests full fat, but I use non- or low-fat Greek style which always works). There’s still some butter and a cup of sugar, so I’m not claiming that these are completely guilt free (c’mon people—if you’re going to make cookies, enjoy them!), but they aren’t gut bombs either. Which might be why it didn’t occur to me right away to adapt this recipe for our Valentine’s Day treats. Valentine’s Day is supposed to be sinful, right?

All weekend I churned out decadent treats that just weren’t right. Then, it occurred to me: Valentine’s Day doesn’t have to be over the top. Instead, it can be mellow and warm. Familiar yet surprising. Quietly romantic. And that’s just what my new version of these cookies are.

This may sound corny, but the shift in my thinking about Valentine’s Day reflects a larger shift in my life. (I know. I’m laying it on thick, but just go with me…) How I feel about becoming a mom for the second time is a perfect example. Everything was (still is) so intense with my first ChowBaby. He and I share a big, loud, boisterous love. My little ChowBaby and I, on the other hand, have an easygoing connection. A peaceful, steady love that warms my soul and gives me quiet comfort. I love them just the same, but motherhood is different this time. It’s a pleasant surprise. And it has less to do with the kids than it does the fact that a second baby is a small(ish!) adjustment to something already familiar, being a parent.

These cookies are different than your average super-rich Valentine’s Day treats, but you’ll love them just the same. The small adjustment of adding warming orange zest and a whisper of cardamom makes these familiar treats brand new. A pleasant surprise. But in a mellow kind of way.

Happy Valentine’s Day. I wish much love to you all.

OH—and one more thing! Two of my favorite food bloggers, Jennifer at Savor the Thyme and Kelsey The Naptime Chef, have joined forces to bring us the Food Is Love Challenge. It’s a fun way to share the foods you use to express love to your family… or, like with these cookies, the way food reflects your feelings for them. Check it out and join the fun.

Orange Double Chocolate Chunk Cookies, adapted from Orangette, makes about 20 cookies
(can be served to kids 12+ mos)

1 c organic all-purpose flour
¼ tsp baking soda
1/8 tsp salt
1/2 tsp organic cardamom
4 tbsp organic butter (1/2 stick)
2/3 c organic granulated sugar
1/3 c organic light brown sugar
7 tbsp organic unsweetened cocoa powder
1/3 c plain organic yogurt (I use non- or low-fat Greek style)
1 tsp vanilla extract
1 tsp orange zest
½ cup organic semisweet chocolate chips

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. In a small bowl, whisk together the flour, baking soda, salt and cardamom.

2. Place butter in a medium microwave-safe bowl and microwave briefly, until just melted. Add sugars and sift in the cocoa (you can skip sifting if you are in a rush). Stir to blend well. The mixture will be somewhat thick and pasty, like wet sand.

3. Add yogurt, vanilla and zest and stir to mix thoroughly. Add dry flour mixture and stir to just combine. Add the chocolate chips and stir to incorporate.

4. Drop dough by generous tablespoons onto prepared baking sheet. You should be able to fit about 8 or 9 cookies, nicely spaced, on a standard sheet pan. Bake for 9 to 11 minutes or until the tops of the cookies have crackled slightly and look set. Transfer the sheet pan to a wire rack and cool cookies on the pan for 10 minutes. Then transfer the cookies to the rack to finish cooling. Repeat with remaining dough.

Photo: Martha Stewart

You can’t have a party without cake, right?! I love serving cupcakes, at children’s parties especially, because they allow you to offer a range of flavor combinations without too much extra work. And they are just the right serving size—cute little packages of baked goodness!

Lately, my ChowBaby has been very excited by all things chocolate chip. Even just 5 chocolate chips—all on their own or thrown into our “trail mix” with walnuts and dried cranberries—totally make his day, so chocolate chip cupcakes were a gimme.

Because, as I said, variety is part of the joy of cupcakes, I wanted to make a second flavor cake that would go with the chocolate chip icing (so I wouldn’t also have to make two kinds of frosting). Devil’s food cake, a moist chocolatey delight made with sour cream, sounded perfect. So, with Martha’s help (I wasn’t about to experiment with recipes for my son’s party—this was all about reliable sources), I got to it. There’s not much more to say, except… utterly delicious

Planning Ahead & Storing Cupcakes
I made the buttercream 2 nights before the party and the cupcakes the night before. According to Martha, both buttercream and most cupcakes can be stored in an airtight container for up to 3 days. The buttercream should be kept in the fridge, but she doesn’t specify for the cupcakes. I’d say on the counter for overnight, in the fridge any longer (then allow them to return to room temp before serving). You can also freeze cupcakes (without frosting) in an airtight container for up to two months. Several other sources said that they thaw into tasty treats as good as new so long as they don’t get freezer burn. So, if you do this, package carefully!

Don’t forget to bookmark the entire menu and planning timeline for your next kids party!

Chocolate Chip Cupcakes, makes about 25 (from Martha Stewart)
(can be served to kids 12+ mos*)

3 1/2 c sifted organic cake flour (not self-rising)
1 1/2 tbsp baking powder
1/4 tsp salt
7 oz (1 3/4 sticks) organic unsalted butter, softened
1 3/4 c organic sugar
1 c plus 2 tbsp organic milk
1 tbsp vanilla
5 large organic eggs whites, room temp
2 c organic semisweet chocolate chips

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy.

2. Reduce speed to low. Mix together milk and vanilla—these are your wet ingredinets. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl.

3. Beat egg whites to stiff peaks, and fold into batter. Then fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full.

4. Bake cupcakes until testers inserted into centers come out clean, about 22 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days.

Devil’s Food Cupcakes, makes about 25 (from Martha Stewart)
(can be served to kids 12+ mos*)

3/4 c unsweetened Dutch cocoa powder
3/4 c hot water
3 c organic all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 1/4 tsp coarse salt
1 1/2 c (3 sticks) organic unsalted butter
2 1/4 c organic sugar
4 large organic eggs, room temp
1 tbsp plus 1 tsp vanilla
1 c organic sour cream, room temp

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder and salt.

2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

3. Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be kept, covered, for up to 3 days.

Chocolate Chip Buttercream, makes 5 cups** (from Martha Stewart)
(can be served to kids 12+ mos*)

12 oz (3 sticks) organic unsalted butter, softened
1 lb organic confectioners’ sugar, sifted
1/2 tsp vanilla
2 c organic semisweet chocolate chips

1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

2. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high.) Add vanilla, and beat until buttercream is smooth. Fold in chocolate chips. Use immediately, or cover and refrigerate for up to 3 days. Bring to room temperature, and beat on low speed until smooth before using. (I did not beat on low speed before using and, though not the prettiest icing job, everything worked just fine!)

* These cupcakes can be served to kids younger than 12 months—there is no unsafe ingredients for finger food eating kids without allergies—but I suggest 12 months due to the high sugar content.

** For me, the 5 cups of icing was just right for about 2 dozen cupcakes.

Photo: Gourmet

I warned you. More decadent sweets. Today: Chocolate Espresso Pecan Pie (aka the best dessert at our big, dessert-filled family Christmas). Like I said yesterday, you’ll thank me when you find this in your bookmarks. Trust me!

I decided to make a chocolate pecan pie when I overheard the ChowPapa say that it is one of his favorite desserts. I’d heard him say it before, but never took it in because I didn’t want to have to bake one. See, I don’t usually like pecan pie and when I make a pie from scratch, I want it to be something that I’m excited about. Pecan never made the cut. (Yea, yea. Selfish me.)

Why the change of heart? The Christmas spirit of giving? NOPE! I made a chocolate pecan pie for him because I got excited about adding instant coffee. (Yup. Me. me. me!)

See, Starbucks must have had a food blogger giveaway because more than one posted about baking with Starbucks VIA instant coffee and reported favorable results. Of course! Coffee + chocolate = a beautiful thing. Coffee enhances chocolate flavor was just the thing to finally get me on board with this classic southern treat.

So, thank you instant coffee. You turned out to be a gift that’ll keep on giving, because this is definitely a pie I’m willing to make (and eat) any time the ChowPapa wants it.

Oh. And before I sign off, if anyone from STARKBUCKS is reading, I—ahem—love coffee, too. Thank you. (And maybe hear from you soon?!).

Shameless

Chocolate Espresso Pecan Pie, (barely) adapted from Mark Bittman
(can be served to kids 12+ mos)

your favorite pie crust
2 c organic shelled pecans
2 oz organic semisweet chocolate
3 tbsp organic butter
1 tsp strong instant coffee (like Starbucks VIA Extra Bold Italian Roast), possibly more if using a milder coffee
5 organic eggs
1 c organic sugar
1/2 c organic brown sugar
pinch salt
1 tbsp vanilla

1. Prebake your crust. As you do that, place pecans on a baking sheet and bake, shaking and stirring for about 5 minutes or until pecans are hot. (You can put the pecans in the oven before it reaches the temp you need to prebake your crust.) Cool pecans and then coarsely chop half and leave the other half as is.

2. Start making your filling while the crust is in the oven. When the crust is done, turn your oven to 375 degrees.

3. Melt chocolate and butter until smooth. Add instant coffee. (If you’re using a mild instant coffee, you may want to use more than a teaspoon—taste and see.) Let cool while you beat eggs until they are foamy. Beat in sugar and salt.

4. Combine chocolate and egg mixture and warm gently in a saucepan over medium-low heat, stirring occasionally, until it is hot to the touch; do not boil. Stir in vanilla and pecans.

5. Place pie pan on a baking sheet and pour pecan mixture into the still hot crutst. Bake 30-40 minutes, until the mixture shakes like Jell-O but is still quite moist. Cool on a rack and serve warm or at room temp. (I made mine a day ahead, refrigerated overnight, and allowed the pie to come back to room temp on the counter before serving–it worked great.)