This hasn’t been the best cooking day for me – that happens every once in a while – but thank goodness it is not often. I can see how easy it is to get frustrated and stop cooking when you follow a recipe, and it comes out horribly. My daughters are obsessed with this Pillsbury Halloween Cookbook that I bought years ago – it is one of those little recipe magazines that you find when you are checking out at the supermarket. Fortunately I don’t get suckered anymore, since I stopped going to markets that actually sell those…which makes this little recipe booklet even more valuable to the girls. Of course this weekend my older daughter pulled it out and found a recipe for Spider Pancakes, and begged me to make them. I looked at the recipe, and I was very skeptical, but I knew if I said no to that one, another would follow.
I decided that we would make them for lunch today – at least I wasn’t going to attempt these first thing in the morning. Now, it could have been the organic canned pumpkin that I got at Trader Joes – but I actually think it was the recipe, It was horrible. The pancakes were so thick and heavy, they were just raw inside – and making the spiders were next to impossible. I managed to make a couple that looked decent, but unfortunately they tasted horrible – so it didn’t matter. The recipe needed more sugar, less pumpkin, and more liquid to make them less like cupcake batter.
I looked at this big bowl of batter, and didn’t know what to do. I didn’t want to make anymore pancakes – so I decided to scoop them into muffin cups and see if they would turn out like muffins. It was looking promising until I actually tasted one. Wow, it just might be the worst baked good I have ever eaten. I didn’t even call the girls downstairs to ask what they thought. You can’t win them all.
Fortunately I had some fresh mangos and was able to redeem myself with these delicious Mango Lassi Smoothies from Cooking Light. We all drank them down in a heartbeat – they were that tasty. Now I have to go work on my Halloween recipes, since the spider pancakes were a bust, I owe the girls something else…
- 1 1/2 cups 1% low-fat milk
- 1 cup plain low-fat yogurt
- 1 tablespoon honey
- Dash of ground cardamom
- 2 cups chopped peeled ripe mango, frozen (about 2 medium)
Combine first 4 ingredients in a blender; pulse to combine. Add mango to blender; process until smooth.
My kids are obsessed with the color pink – they have been all of their lives. When they were younger and I would do the laundry, it was just a pile of pink clothes – the only positive is that everything matched all the time. The pink spills over into other parts of their lives as well – food. They are drawn to anything pink (strawberry flavored). Unfortunately most of what they are drawn to is fake though…and I spend a lot of time trying to explain that to then. Sometimes they will listen to me, but most of the time they have to try it for themselves before listening to me the next time.
The other weekend we were on vacation in Whistler. After dinner we went out for ice-cream – yes, I know, but they love ice-cream no matter what the temperature is like. They stared at all the flavors for quite a while, but my little one had to go with strawberry. This was soft serve ice-cream – there was no way this strawberry was going to taste good. Fortunately my older one choose well – vanilla. My younger one took a couple of bites, and just set it down on table. She was a little afraid to tell us that she didn’t like it. The place was empty, and there were a few guys behind the counter just sitting around. I got my husband to tell them that she had never had this before, and really didn’t like it – and would it be ok if she got a vanilla instead. He was more than happy to get her a new one. Thank goodness – and maybe next time she will remember.
Today we didn’t have a lot going on, and the girls needed a little pick-me-up this afternoon. I looked at what I had in the house, and decided a fun smoothie was in order. I asked the girls if they were interested, and boy did I get some enthusiasm. When I told them what I was going to make, they both crinkled their noses. They both wanted a strawberry smoothie instead – but I didn’t have anything pink to use. My younger one was most concerned about the color of the smoothie I wanted to make – she was sure it would be ugly – again, like that has anything to do with the taste. But I agree, something that is visually appealing, is certainly more delightful to eat.
I whipped up the smoothie, and took a spoon, I was in heaven. I knew if they didn’t devour theirs – I would have no problem finishing them. I handed them over, and in about 1 minute they were gone. They both LOVED the smoothie – they told me how smart I was to come up with this combination – even though it was cream-colored. Mom 1, Pink 0.
- 6 oz. low-fat vanilla yogurt
- 1 frozen banana
- 1 tablespoon creamy peanut butter
- 1/2 cup unsweetened coconut milk
Put all ingredients into a blender, and blend until smooth. Serve immediately.
For a printer-friendly version of this recipe, please click here: Peanut Butter Banana Smoothie