Did I ever tell you I have NIIIIIIINE nieces and nephews? It’s true. My brother and sister are child-making machines. They fashion up the cutest little carrot-topped and blonde-headed munchies on the face of the earth with the most pinch-able cheeks, come ‘eeer lemme squuuuuueeezzzzzuuuu adorable little fur ball!
Where was I?
Children. Right. So the nine bundles, plus the children I’ve babysat over the years, plus some high octane breeding DNA make me love the crap out of small humans. And I swear to you, that information is relevant to this post.
Stefanie from Sarcastic Cooking has got one in the oven, so Steph from Eat Your Heart Out brought together a bunch of food bloggers to throw her a virtual baby shower! Surrrrrprise, Stefanie! Congratulaaaaaatioooooooons!
What do women do at baby showers besides measure their bellies? They eat. That’s right, people. So that’s what we’re doing. We’re feeding the Stefanie and the Stefanie’s baby some baby shower food. I brought muffins! Spiced Apple Carrot Muffins!
I had been meaning to make Alexis’s Spiced Apple and Carrot Muffins ever since I laid eyeballs on them. When the baby shower thing came up, I reckoned it was muffin time. Alexis is the same lovely lady who inspired me to make the Roasted Fall Vegetables Salad. Her food is awesome.
I made a couple minor substitutions to the recipe only because I didn’t have some of the ingredients on-hand. The muffins turned out amaaaazingly! They have incredible flavor and texture and they’re nothing but great for you. Plus they’re gluten-free and naturally sweetened, but by now you should know that’s pretty much a given on TRR.
Not only do I have muffins for Stefanie and her baby, but I totally have words of wisdom. Because I’m totally a credible resource given the fact that I’m totally not a mom. So Stef, here it goes. Projectile poop. It happens. Don’t be surprised when it does.
Homemade baby food is really cool…plus you can post it on your blog! And I’d probably eat it as a non-baby person. Smoothies = caravans for vegetables. Pour fruit n’ veggie smoothies in a non-transparent sippy cup and that kid’s Vitamin tank will be full.
Okay, that’s all I’ve got for now. I’m really good at this.
Wanna see what the other girls brought? Here’s what else’s gonna get et immediately following the belly measurements:
Stephie @ Eat Your Heart Out: Coconut and Vanilla Bean Canapés
Kayle @ The Cooking Actress: Salted Caramel Ice Cream
Steph @ Girl Versus Dough: Creamy Deviled Eggs with Red Onions, Capers, and Dill
Julia @ A Cedar Spoon: Southwestern Sweet Potato Rounds
Heidi @ FoodieCrush: Smoked Salmon Spread
Susan @ Girl in the Little Red Kitchen: Waffle Iron Reuben Sandwiches
Dang, we throw a mean baby shower!
Whoa, is it hot in here? Is anyone else feeling feverish? What’s that? It’s just me? I have a fever? I have BABY fever? Stop it, you.
Congratulations to you and your husband, Stefanie!
- 1 cups large carrot, peeled and grated (1.5 shredded carrot)]
- 1 Fugi apple, peeled and grated
- 2 eggs, lightly beaten
- 1/3 cup coconut milk
- 3 tablespoons pure maple syrup
- 1 teaspoon fresh ginger, peeled and grated
- ¼ cup almond meal/flour
- ¾ cup brown rice flour
- 1 tablespoon tapioca flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- Preheat the oven to 375 degrees F and lightly oil a 9-hole muffin pan
- Whisk together the eggs, coconut milk, maple syrup, and ginger.
- Add in the grated carrot and apple and stir to combine.
- In a seperate bowl, mix together the remaining (dry) ingredients.
- Pour the dry ingredients into the bowl with the wet ingredients and mix until combined.
- Fill the muffin holes 3/4 of the way up and bake for 20 to 25 minutes, or until muffins test clean.
Nutrition Information:Yield: 9 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g