If I thought I had picky eaters, after last night's dinner guest, I'm praising God for my boys!
My husband invited a work colleague and his wife to dinner last night. I had no idea what they ate, so my husband asked for some ideas. He came back with a very short list of foods that would be acceptable. Steak, baked potatoes, corn, and raw carrots.
And that's all the boy ate! I asked his wife if he had become a bit easier to feed since they got married a year ago, and she said, "No. His mom even apologized to me when we got married, because she knew this was her fault. She always made him a separate meal."
I have a lot to be thankful for. :)
These little gems were dessert, which our picky eating guest declined to eat. (He's not a dessert fan, either.) That's quite all right with my family. More for us!
Glazed Lemon Cakes
from Everyday Food Magazine
1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
1 1/2 cups all-purpose flour, plus more for muffin tin
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup low-fat buttermilk, or plain low-fat yogurt
1 teaspoon vanilla extract
Zest of 1 lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze
1 cup granulated sugar
2 large eggs
1 1/2 cups confectioners' sugar
Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice of 1 lemon. Set aside.
With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.
Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
Set rack over wax or parchment paper. In a small bowl, stir confectioners’ sugar with remaining lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.
With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.
Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
Set rack over wax or parchment paper. In a small bowl, stir confectioners’ sugar with remaining lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.
My husband was not your dinner guest last night, but he too eats the same way. He also hates desserts.He does happen to have one of the healthies diets ever, but still annoying. He's verypolite, but won't eat something he hates for anybody!
ReplyDeleteHis mother also made him a special plate.
My supervisor was the same way: meat, potatoes, bread. No veggies. No seasoning of any kind. It was embarassing to go to a restaurant with her!
ReplyDelete