Apple Themed Kindergarten School Lunch

‘Tis the season for all things pumpkin…AND apple! I made a quick batch of homemade applesauce earlier this week. I peeled, cored, and sliced gala and golden delicious. I put them in a saucepan, with a little bit of lemon juice and a few cinnamon sticks, over medium high heat. I stirred them until they broke down. I added cinnamon, a little bit of pumpkin pie spice, and vanilla. When they over adequately tender, I blitzed them in the food processor. That’s it! It made my house smell so autumnal and homey! And my oldest loves it! So, with that and the Apple Pie Oatmeal Cookies I made last week (I froze the batch), I was inspired to make an apple themed lunch for my oldest.

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I made an apple shaped sunbutter and apple jelly sandwich. I used Food Writers to add a little red color and I used some of the upper crust to look like a stem. I also packed colby jack cheese, snap pea crisps, homemade applesauce (with a little extra cinnamon on top), an apple cookie, and a squeezy yogurt. I decorated with two little apple cupcake picks.

I guess you could now call me an inCIDER on all things apple. ­čśÇ

Kristin

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Pumpkin Bread #2 Kindergarten School Lunch

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My Biggie Bigs loved his pumpkin and cream cheese sandwich so much, he asked me to make it again for tomorrow! With that, I also packed a few chocolate covered sunflower seeds, charred corn, homemade berry fruit snacks, freeze dried jack fruit, snap pea crisps, and an organic yogurt squeeze (I forgot to put today’s in his lunchbox from the freezer again – oooops!).

Kristin

Pumpkin Bread Kindergarten & 3’s School Lunches

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It’s baaaaaaaaack! Pumpkin is everywhere now, and I couldn’t be more thrilled! I love this time of year! I found some Pepperidge Farm Pumpkin Spice Swirl Bread on sale and I couldn’t resist taking it home with me. If we’re being┬áhonest, it jumped right in my grocery cart. ­čśë

So, for tomorrow’s lunches for my boys, I made added cream cheese to that delicious bread (which is so good all on its own!), and split it in half. I also packed homemade fruit snacks, which I made with berries only this time, charred corn, colby jack cheese cubes, and cheddar sandwich crackers. My Bigs will also (if I remember HA!), get an organic yogurt squeeze.

Kristin

Favorite Things Week – VPK School Lunch (and Chocolate Cake!)

This is my big boy’s last week of VPK. Sniff. I don’t know where the time has gone. I literally only blinked, and his entirely VPK year has come and gone. To help him celebrate his last three days of school, I decided to pack some of his favorite things.

For tomorrow:

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I packed a PB&J. This kid loves his PB&J’s. I also packed corn (his favorite vegetable), a yogurt squeeze (he always┬áwants one), and a teeny slice of super sprinkled homemade chocolate cake for dessert.

Speaking of chocolate cake…

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…oh, yes boy.

Today was my last Mommy church group meeting for this school year, and I made a one-bowl frosted chocolate cake to take with me. I made sure to save some for my boys. They always ask me to save them special treats when I make them for get-togethers.

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I’ve used this recipe a dozen times before. It’s very quick to throw together. I almost always have the ingredients, as well.

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Who could resist such an easy recipe?

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It’s fudgy, not-too-rich, chocolatey, and super moist.

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I covered it with a ton of fun sprinkles.

Do it.

One Bowl Chocolate Cake

recipe adapted from: Six Sister’s Stuff

2 C AP flour
2 C sugar
1/2 C baking cocoa (I used 1/4 C of dark chocolate cocoa, 1/4 C regular)
2 t baking soda
1 t baking powder
1/2 t salt
1 C vegetable or canola oil
1 C buttermilk (you can easily make your own with milk and vinegar)
2 eggs
1 C hot water

Frosting:

1/2 C butter, softened
1/4 C milk
1 1/2 t vanilla extract
3 T cocoa powder (I used a mix of dark and regular, again)
3 C powdered sugar

Preheat oven to 350 degrees. Grease a 9×13″ pan.

In a large bowl, combine all dry ingredients. Mix in the oil, buttermilk, and eggs. Pour in the water and mix well. It will be runny and that is okay.

Pour batter into pan. Bake for 33-38 minutes or until a toothpick comes out mostly clean. Mine was done at 35 minutes.

Once completely cooled, frost.

To make frosting, mix all the ingredients together. Add more powdered sugar or milk, as needed.

I hope you enjoy it!

Kristin

Circus Week – Horse VPK School Lunch

Tomorrow is Bigs’ last circus day. It’s been such a fun week for them. They got their faces painted, they played carnival games, won carnival prizes, and did lots of learning games.

To finish out the week, I went with a horsey lunch. Again, I was thinking about “Water for Elephants”. It’s sort of my go-to circus movie. Well, that and Britney Spears’ “Circus”. You know.

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I made a horse shaped PB&J. The poor thing looks like another My Little Pony. I just can’t seem to get a real horse look. Neigh. The grand horsey is standing atop his bread crusty hay. I also packed pretzels, fruit salad (grapes, blackberries, and raspberries), and an organic yogurt squeeze for dessert.

Happy Weekend!

Kristin

Circus Week – Elephant VPK School Lunch

For tomorrow’s lunch, I thought I’d go for an elephant theme. And then I started thinking about the movie, “Water for Elephants” and I got really sad. But it had a good ending. So I’m less sad.

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I made an elephant shaped PB&J sandwich. I also packed an aprium (those things are SO good!!), some pretzels, watermelon, two iced animal crackers, a few chocolate animal crackers, and an organic yogurt sqeeze.

Kristin

Crepe VPK & Mom’s Morning Out Lunches

When I was in high school, I went to France with my parents. While I appreciated it as much as any snotty-nosed punk high school girl who was away from her boyfriend would (aka not as much as I would now), it was an amazing trip. I saw priceless art that I may never have the opportunity to see again, I stood in the Hall of Mirrors in Versailles, I saw king’s castles, I did loads of shopping (I brought back clothes that wouldn’t even be in style in the States for over six months – sure, many of my classmates laughed at the styles then, but they appreciated it later), I went to a high fashion show, and I ate. Lots of good food, including many delicious crepes – some filled with ham, broccoli, and cheese, and some with Nutella and raspberries. All of them delicious, wrapped up in a cone shape, still steaming in the Paris air.

When I found a crepe recipe in my 100 Days of Real Food cookbook, it brought me back to that fab trip to Paris. While I had never made a crepe before, I thought it would be “similar” to pancakes. Boy, was I “wrong” (I feel like Joey on Friends, using his air quotes incorrectly). After many tries, I was able to make 3┬ádecent crepes that would suffice for my boys’ school lunches (the recipe makes 16-18 thin crepes). Practice makes perfect, right?

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For my Bigs, I packed two crepes, some maple syrup, and some raspberry jam for dipping. I also packed a mandarin orange, blueberries, a few cinnamon apple sticks from Trader Joe’s, and a yogurt squeeze.

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My Smalls requested peanut butter for dipping, so I packed that and one crepe. I also packed blueberries (he likes those now), raisins, and a few cinnamon apple straws. He will have peanuts and applesauce for snack.

Here is the link to the recipe. I added almond extract.

http://www.100daysofrealfood.com/2010/08/16/recipe-crepes-for-breakfast-or-dessert/

Au revoir,

Kristin