Before I became a member of Club Mom, I had no idea how much time I would spend obsessing over school lunches and after school snacks. Along with how hard it is to cut tiny fingernails and how accustom to contact with bodily fluids you become, these are things not mentioned in those baby books. Heads up kids, there is a LOT they don’t mention in the baby books.
My little lady is a constant mover, more interested in sports than food at this point. She’s tiny and needs bites that are both nutrient and calorie dense to keep meat on her tiny bones. I started to make these because they’re portable, fruit filled, and just enough chocolate to get her interested.
You can also make them with cinnamon chips, yogurt chips or peanut butter chips. It all works out about the same. Just slice the banana into 1/2 inch slices, add a toothpick, melt the chips in a microwave safe bowl, dip, add to a baking sheet covered with parchment paper and freeze. Once they’re frozen you can add them all to a large zip lock bag.
Couldn’t be easier.
And while I’m at it, California Strawberries is doing a fun Build a Better Lunch Box campaign and giving away these adorable lunch boxes. Cute, right? Enter the giveaway here.
Jalapeno Pale Ale Cornbread
- 3 tbs unsalted butter
- 1 tbs chopped fresh jalapenos, seeds removed
- ¾ cup whole milk
- ¾ cup dry polenta (course corn meal)
- ¾ cup flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup brown sugar
- ½ tsp salt
- ¾ cup pale ale with notes of spice (I used Stone 11.11.11 Vertical Epic Ale)
- 2 eggs
- 1 tbs raw honey
- 1 cup corn kernels (fresh is better. If you use frozen, make sure they are thawed)
- 2 tbs melted unsalted butter
- Preheat oven to 350.
- Spray a large, deep dish loaf pan generously with butter flavored cooking spray.
- In a sauce pan over medium/heat, add the butter and the jalapenos and cook until just starting to soften, about 3 minutes.
- Add the milk and polenta and stir until the milk starts to bubble and is well combined with the polenta. Cover and remove from heat, allowing to rest for about 20 minutes.
- In a separate bowl, whisk together the flour, baking soda, baking powder, sugar and salt.
- In another bowl, whisk the eggs and the honey until well combined.
- Add the egg mixture to the polenta pan and stir. Add the dry ingredients and stir until incorperated. Add the beer and the corn kernels, stirring until just combined.
- Add to the prepared baking dish and pour the 2 tbs of melted butter over the top.
- Bake at 350 until a skewer inserted in the middle comes out clean, about 45-55 minutes.
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