Trick or treat! Halloween is almost here…I bet you have been busy pinteresting for ideas this whole month! I have and have seen so many amazing spooky and creepy dishes that I want to make but haven’t managed… because my two busy toddlers don’t let me stand in the kitchen and if I let both of them in then we can pretty much forget about baking! haha
Making pancakes is probably the least stressful thing to do with a 4 years old until mama wanted to decorate them then things got wild! lol.
So, if you are going to a Halloween party and want to bring a simple treat, check this one out! 😉 The kids will go crazy when they see them! 😄 I bet they will love these in their lunchboxes too! My ones did! 🙂
I served them in our new favourite stainless steel Planetbox (lunchbox). There is so much room to fill up with food! I usually have to use two different little lunchboxes and I much prefer stainless steel over plastic. They are easy to wash and eco-friendly. Comes with two sizes of no-spill containers, I’m thinking one for dip and one for yoghurt. I will post a full product review soon, in the meantime check them out http://www.planetbox.com
Halloween Spooky Pancake Lollipops
Make your choice of pancakes and keep them small. The trick to hold the skewers is to make the pancakes thick.
What you need
- skewers or cocktail sticks
- sugar eye balls
- different colours of gel icing tubes
- Make your pancakes as per usual. I find adding either pumpkin or other thickish ingredients or ricotta cheese helps.
- Let them cool down slightly, then pierce the skewers / cocktail sticks from bottom up.
- Decorate the pancakes with gel icing tubes. Voilà!
Hope your kids will enjoy them as much as my ones did.:)
October means it’s Halloween season! I love seeing so many creative and spooky creations from all the talented food bloggers! My boys are old enough to enjoy it this year. My little one is obsessed with spiders! haha
As pumpkins are in season and I see them everywhere, it’s so difficult not to make something of it This dish is called Ipsy Vipsy Pumpkin Falafel.
I swear they turned out sooo deliiicious! It’s a must try recipe! Lilbro loved them but fussy toddler J refused to try! 🙈
- 250gr / 1/2 medium pumpkin (peeled and sliced)
- 1 tbsp olive oil
- 1 cup / 200 gr chickpeas no added salt (drained)
- 1 garlic clove (roughly chopped)
- 1/2 cup roughly chopped parsley
- 1 tsp coriander podwer
- 1 tsp cumin powder
- 1/4 tsp baking powder
- 1/2 tsp himalayian salt (optional, no salt for babies under 12 months)
- Pre-heat the oven on 200° C / 400°F.
- Put the pumpkin slices in a baking tray, add oilve oil and give them a good mix and roast for 40 mininutes or until they are soft.
- In a food processor, add chickpeas, garlic, parsley, coriander powder, cumin powder, baking powder and blend until the consistency is smooth enough for the your baby / toddler to chew. Move the mixture over to a large bowl.
- Let the pumpkin cool down first. Then move the pumkin to the chickpeas mixture. Use a fork to mash the pumpkin and then give it a good mix, cover up with cling film and let it stand for 30 minutes in the fridge.
- Lay a non-stick baking sheet over a baking tray and brush the sheet over with some olive oil. Then use an ice cream scoop to scoop up and mould it into a ball shape, repeat this step with the rest of the mixture.
- Bake for 30-40 minutes or until they have turned golden brown and slighlty hard on the outside.
Yellow Zucchini & Tomato Sauce
This dish is ok to serve to babies who are 8 months+ due to the acidity of the tomatoes.
Some days when I am too tired to cook, I keep reminding myself that it’s OK to serve simple meals to the kids. Despite the simplicity of this dish it is still packed with #nutritious ingredients, and most importantly the kids loved it.😄 Hiding the vegetables and turning them into sauces is still the only way to get them to eat. As long as they eat them I don’tmind whichever way they are served.
Served 2 toddlers
- 1/2 cup yellow zucchini puree
- 2 sweet tomatoes .
- 1 tsp olive oil .
- a pinch of garlic powder .
- a pinch of pink salt (avoid for babies under 12m)
- sprinkle of nutritional yeast
- Make the zucchini puree, I steamed my ones. Remove the skin of the tomatoes and finely chopped and move over to a small bowl. Add oil, garlic powder and salt and give it a good stir.
- Heat up a frying pan at medium, add the tomatoes and fry at low heat until they are soft. Add in the zucchini puree and mix until well combined.
- Served with your kids favourite pasta amf sprinkle with nutritional yeast . I served with Spätzle (a type of german egg noddle) So easy & yummy!