Any requests?

[creations]

Katy, I made sugar free muffins for DS's first birthday.  I made two different flavours, can't quite remember exactly what, I know one lot was banana and the other sweet potato (just not sure what other fruit I put in them) and then I 'dug out' a cone shape from the top dolloped mascarpone cheese with added vanilla in there and replaced the top (mascarpone makes a fab creamy filling or topping, I think it tastes better than whipped cream, you could also add a layer of sugar free jam too.  In the UK there are two brands which don't use sweeteners but are instead 100% fruit - still high in fruit sugars though!).  They were lovely.

You could also look here:
http://wholesomebabyfood.momtastic.com/tipFirstBDay.htm
and here
http://www.homemade-baby-food-recipes.com/sugar-free-frosting.html
if it's not too late for you to start baking.  But beware some of those recipes have lots of syrup or have sweetener which I don't think are great, and not needed either.

[amayzie]

Thanks creations! I've seen the first website- but not the second..

[creations]

LT - how about a savoury profiterole?

In the supermarket yesterday I saw a pack of cheese profiteroles.  Now it's not the sort of thing I would usually buy but I was really hungry and really short of time and just saw them and grabbed them.  They were TRULY AWFUL.  But as DS is 16 months now and I don't have to be totally strict about salt levels I let him have a couple and he loved them!
There's no way I am going to buy them again, they were garbage, but it did get me thinking that the IDEA of savoury profiteroles is kind of good.  I've never made profiteroles but I think they can be frozen well can't they?  and then maybe filled with a variety of things??  I don't really know what would go well though.
They would be a good size for toddlers and could be adapted into 'finger' shape for BLWers too.

[Lemonthyme]

It's funny you should say that, I was thinking of something similar today!  How odd! 

I wasn't thinking of filling them, more making a savoury flavoured choux.  Choux pastry is awful when it's not fresh though so I can't imagine they would keep well.

[creations]

Choux pastry is awful when it's not fresh though so I can't imagine they would keep well.

An ex of mine use to make choux (eclaires and profiteroles) in huge batches and freeze them, then defrost and then add the cream.  They always tasted wonderful so I assumed they froze well so long as they weren't already filled.
Funny it was one of the few things his mother taught him how to cook - he couldn't make himself a meal to stay alive but made THE best eclaires I've ever tasted!

[Lemonthyme]

Awesome!  Thanks, I might give that a go.

[Buntybear]

Mmm, wonder if instead of the cream you could fill with flavoured cream cheese? Oh, smoked salmon, chives and lemon!

[Lemonthyme]

Definitely.  I'm doing a party tomorrow for my mother in law (her 70th birthday) and I've got some smoked salmon for one of the plates for the buffet and I was thinking of serving it with some lemony mayonnaise.  We're obviously vibing! 

I think there would be the opportunity to include some veg in there too.  Maybe some kind of grated or pureed veg in with the cheese (I do like to include something healthy!)

[Buntybear]

Avacado - like a guacamole?

[Lemonthyme]

Oh good idea! Definitely something I'm going to look into. Thank you!

[Buntybear]

 

[creations]

wonder if instead of the cream you could fill with flavoured cream cheese?

Yep, the awful shop bought process yuck I bought were filled with a cream cheese filling and had some grated cheese on top of the profiterole.  The idea sounds great even though the processed gunk tasted more like plastic and chemicals.
I defrosted some of my mushroom, cheese and leek pate the other day, I wonder if that would work inside a choux bun?  It's smooth enough for a filling just don't know if the flavours would work, I'm not a very good cook!

[Lemonthyme]

What's the worst that could happen?  I say give it a go. 

I'm still going to go for some savoury ones without filling but I'll let you know if filling works.

[Buntybear]

Creations, that sounds gorgeous! Never heard of a pate like that but I often use those flavours in pastas, pies, sauces etc!

[creations]

The recipe for that pate is here
http://babywhispererforums.com/index.php?topic=62087.15
reply #24
It also makes a nice stir in sauce for pasta.
I froze some in plastic tubs.  It defrosted fine and DS loves it, but I did notice that some water/liquid pools in the bottom of the tub.  I suppose it could be stirred in but I didn't bother.  It's a bit like the way cream cheese separates a little and you get that wateryness separate from the cream cheese iyswim.

LT - looking forward to your savoury choux if you get there