Little One Eats : Peanut Butter and Jelly Cookies

LuCookiesNow that Lulu is one, we’re spending a good part of our day eating. We’ve introduced her to adult table food from the beginning (no baby purees), and her palette is already impressive. She downs broccoli and kimchi without blinking, and she’s always eager to sample whatever ends up on our plates.

But I’m also learning that there are certain foods we love. Foods that are easy to make, nutritious, and appeal to a toddler’s senses. And so while I’m always excited when she picks up a soy-glazed drumstick from her high chair tray, I’m finding that sprouted bread and avocado or apples and almond butter are perfect every-day fair for my little one.

Peanut Butter and Jelly Cookies. Free of refined sugar and perfect for little ones!

Each week, I plan on sharing another Little One Eats recipe. These recipes are geared towards children but can and should be enjoyed by everyone. They’re simple, healthy, and fun. And couldn’t we all use a little more fun in our meals?

Peanut Butter and Jelly Cookies

These peanut butter and jelly cookies seemed like the perfect recipe to launch Little One Eats. Lucy didn’t touch any form of sugar until the age of one, and I plan on avoiding as many highly processed cakes, candies, and cookies as possible during her toddler years. That being said, these peanut butter and jelly cookies are perfect for a once-in-a-while treat. They’re free from refined sugar (sweetened with a combo of honey and maple syrup) and comprised mostly of peanut butter. Luckily, we don’t have any peanut allergies in our family, but do exercise caution and don’t introduce nuts until your pediatrician recommends it! As you can see, Lucy approved of these cookies…and her mom and dad both sampled a few during the photo-shoot.


Peanut Butter and Jelly Cookies

1 1/3 cup all natural peanut butter

1/3 cup honey

1/3 cup maple syrup

1/3 cup milk

1 egg

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup raisins or cranberries

Preheat oven to 350 degrees Fahrenheit. In a large bowl, whisk together peanut butter, honey, maple syrup, beaten egg, and milk. Set aside. In a medium bowl, whisk together flour, baking soda, and salt. Fold in cranberries.

Form dough into balls and place about 2 inches apart on cookie sheet. Flatten cookies slightly with hands and press a fork along top to create a criss-cross. Bake cookies for 8 minutes or until they begin to turn golden brown.

Green Bean and Quinoa Summer Salad

Green Bean and Quinoa Summer Salad | Anecdotes and Apple CoresI know I shouldn’t complain (after all I grew up in Houston and attended graduate school in Austin) but it’s been hot in Colorado. Ninety degree days coupled with the intense mountain sun leaves me both sunburned and slightly lethargic. Although I’m sure the cloud cover and drizzle would get to me after a few months, I find myself craving the moisture of the Pacific Northwest. Our near perfect trip to Portland certainly doesn’t help alleviate the desire for a dreary day, a warm cup of coffee, and a good book.

Green Bean and Quinoa Summer Salad | Anecdotes and Apple Cores

But meals like this green bean and quinoa summer salad certainly do help on these hot, unending days. Ryan and I made this together on Saturday morning as Lucy scampered under our feet. The green beans were blanched to retain their crispness, sunflower seeds were toasted with fragrant spices, and a homemade vinaigrette complimented the feta cheese nicely. While this salad can certainly be enjoyed warm, I prefer it after it’s had time to chill and settle for a few hours. It would be perfect to make on a Sunday or Monday evening as it would hold up well throughout the week and serve as an ideal mid-day meal.

Green Bean and Quinoa Summer Salad | Anecdotes and Apple Cores

Green Bean and Quinoa Summer Salad


8 oz fresh green beans

1 cup quinoa

1/3 cup sunflower seeds

1 teaspoon olive oil

1 can chickpeas, rinsed

4 oz feta, crumbled

2 tablespoons fresh dill, chopped

Juice from one lemon

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1/4 cup olive oil

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

Kosher salt and freshly ground pepper

Cook green beans in a large pot of boiling water for three minutes. Using a slotted spoon, transfer to a bowl of ice water. Meanwhile, prepare 1 cup of quinoa by combining with 2 cups water. Bring to a boil, cover, and then simmer until water has evaporated (about 15 to 20 minutes).

Heat 1 teaspoon olive oil in a small skillet. Cook sunflower seeds, tossing often, until golden brown, about 5 minutes.

Make vinaigrette: toast coriander, cumin seeds, and fennel seeds in a dry skillet until fragrant. Let cool, then chop. Whisk together with oil, vinegar, and mustard in small bowl; season well with salt and pepper.

Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl. Serve warm, room temperature, or cold.

Adapted from Bon Appetit

Cornmeal Pancakes with Summer Berries

Cornmeal Pancakes We’re back home in Colorado, and we had a wonderful (dare I say magical) time in Portland. By the end of the week, Ryan and I were ready to pack our bags and move to the northwest. We picked berries, we drank coffee, and we ate one good meal after the next. The people were friendly, the humidity was a welcome change, and there were cherries growing on neighborhood trees.

CornmealPancakes4WEBThe dream of the 90s IS alive in Portland.

CornmealPancakes3WEBBut despite our magical trip, it felt good to come home last night. Our animals greeted us excitedly at the door, and we went on a long walk, enjoying the dry and cool evening air. And if Portland did anything, it inspired me to think more creatively in the kitchen. I’m already crafting new recipes that I’m excited to share with you in the weeks ahead. But today, I’m giving you an older recipe, a favorite recipe: cornmeal pancakes. With 4th of July approaching, I felt it fitting to share this patriotic plate. Cornmeal pancakes are a simple way to elevate your morning meal. They offer all the familiarity of a pancake with a little something different: the crunch and color of cornmeal. Slice up fresh berries, and you have a beautiful and wholesome meal to share this weekend.

CornmealPancakesWEBCornmeal Pancakes

1 1/3 cup all-purpose flour (whole wheat flour could also be used)

2/3 cup cornmeal

2 tablespoons sugar

3 teaspoons baking powder

1 teaspoon salt

2 eggs

1 1/3 cup milk

1/4 cup melted butter

Maple Syrup and Berries for serving

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a smaller bowl, whisk together eggs, milk and melted butter (be sure melted butter has cooled to lukewarm). Gently fold wet ingredients into dry ingredients and stir until combined.

Heat a large cast-iron skillet over medium high heat. Grease lightly with butter. Pour batter in 1/4 cup increments. Allow to cook cornmeal pancakes until bubbles form on surface. Flip gently and cook for an additional minute or two, until the other side is golden brown. Serve cornmeal pancakes with fresh summer berries and maple syrup.

In Portland

Regular posting will resume next week. If you want to follow our adventures follow me on instagram: @cakestand. Look forward to sharing more soon.


Lucy Turns One

Lucy Turns OneOne year ago. Has it already gone by this fast? On the eve of your birth, I walked hand-in-hand with your papa through a nearby field. We knew you were coming soon and yet the unfolding of your arrival seemed as distant as the mountain that hovered above us.

_DSC0241WEBAnd then, on that next hot June morning, you came. Far quicker than I imagined. My labor was intense and beautiful and calm. You were welcomed with joy and love. Open arms and open hearts. I watch the video of your birth to remember discrete moments and emotions: the determination, the fear, the exhaustion, the ecstasy, the tears. I look at these images of your sweet second-old face, and it comes back to me effortlessly. June 25th. The best day of our lives.

1009157_589969276398_1383088975_o-1024x685And so, sweet girl, we’ve known you for one year now, and yet…I now feel like I’ve known you since the beginning of time. We were knit together somewhere else, far far away and long long ago. I can’t imagine life without you in it. And so I believe, in some mysterious way, you’ve been with me all along.

DSC2622-copy-2-678x1024We are so proud of you. You approach the world with openness, with laughter, with unashamed curiosity…and yet you still find refuge in our arms. There aren’t enough words to describe you…and most of the ones I try fall painfully short. Because our love for you is on a level that transcends nouns and verbs and adjectives. Our love for you exists in that same secret place we were knitted together long long ago.

Lucy Turns OneToday, we’ll celebrate your birthday…just the three of us. We’ll go to the ocean (we’re in Portland!), we’ll pick berries, and we’ll take time to honor the special place you have in our lives…and the impact you’ve already had on your world. I love you Lucille Amelia Moutrie-Kulp. I am blessed to be your mother.

Lucy Turns OneKadi Spurlock from Up in the Sycamore photographed our birth and came down to Colorado Springs to photograph us after Lucy’s first birthday. She’s an incredible photographer and friend.