Recipe: Sneaky Chef mac 'n cheese muffins (on this page) Recipe: Sneaky Chef quick fix for yellow cake mix (on this page) Recipe: Sneaky Chef orange puree (on this page) Recipe: Sneaky Chef quick fix for chocolate cake mix (on this page) Recipe: Sneaky Chef purple puree (on this page)
Excerpted from "The Sneaky Chef to the Rescue," by Missy Chase Lapine. Copyright (c) 2009, reprinted with permission from Running Press.
These are a handy lunch box alternative to sandwiches for kids who are tired of sandwiches or, like mine, just won’t eat them! The Sneaky Chef mac 'n cheese formula is tried and true, and this turns it into a hand-held meal that can be popped into the kids’ lunch boxes. No fork is needed as they are eaten just like a muffin. (For some reason, children prefer to give up flatware whenever they can and eat with their hands.) Kids don't mind them cold. Make ahead and freeze, take them out and put into the fridge the night before, and you are set to go.
Oven baked method:
Preheat oven to 350 degrees and line a muffin tin with paper liners. Lightly spray liners with oil.
In a mixing bowl, whisk the eggs and Orange Puree. Mix in the macaroni and 3/4 cup of the cheese. Divide the mixture evenly among the 8 muffin cups. Top each with about one tablespoon of cheese and bake for 20 to 22 minutes, until cheese is lightly browned and bubbly on top. Season with salt and pepper, to taste.
Microwave method:
Line 8 microwave safe ramekins or custard cups with paper muffin liners. Lightly spray liners with oil.
In a mixing bowl, whisk the eggs and Orange Puree. Mix in the macaroni and 3/4 cup of the cheese. Divide the mixture evenly among the 8 lined ramekins. Top each with about one tablespoon of cheese and microwave on high for 3 minutes. Season with salt and pepper, to taste.
Makes 8 muffins
Many moms across the country start with a cake mix for cakes and cupcakes their kids can bring to school. Sneaky Chef readers have requested this sneaky upgrade, which retains all the taste and texture of the original. This is a great way to respond when the school requests healthier birthday party events and bake sales.
Preheat oven to 350 degrees and spray a cake pan (then lightly flour) or muffin tin (lined with muffin cups).
In the bowl of an electric mixer, combine eggs, Orange Puree, applesauce, water, and dry ingredients. Blend at low speed for 30 seconds, then increase speed to medium speed for another 2 minutes. Pour batter into cake pan or muffin tins. Bake cake for 33 to 36 minutes, cupcakes for 18 to 21 minutes (both until a toothpick inserted in the center comes out clean).
Place the carrots and sweet potatoes in a medium-sized pot and cover with cold water. Bring to a boil and cook for about 20 minutes, until carrots are very tender. Careful — if the carrots aren’t tender enough, they may leave telltale little nuggets of vegetables in recipes, which will reveal their presence to your kids — a gigantic no-no for The Sneaky Chef.
Drain the carrots and sweet potatoes and put them in the food processor with two tablespoons of water. Puree on high until smooth — no pieces of vegetables showing. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree, but the less water, the better.
Makes 2 cups
In my informal survey of moms across the country, I’ve found that most people use boxed cake mixes for cupcakes and cakes. Here’s a way to sneak a lot more nutrition into a cake mix while maintaining its light texture and chocolaty taste.
Preheat oven to 350 degrees and spray a cake pan (then lightly flour) or muffin tin (lined with muffin cups).
In the bowl of an electric mixer, combine eggs, Purple Puree, water, and dry ingredients. Blend at low speed for 30 seconds, then increase speed to medium speed for another 2 minutes. Pour batter into cake pan or muffin tins. Bake cake for 33 to 36 minutes, cupcakes for 18 to 21 minutes (both until a toothpick inserted in the center comes out clean).
Raw baby spinach should be well rinsed, even if the package says “prewashed.” If you’re using frozen blueberries, give them a quick rinse them under cold water to thaw a little, and then drain.
Place the spinach in the food processor first and pulse a few times. This will reduce the spinach significantly. Next add the blueberries lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to create a smooth puree.
Note: I prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it. The puree will keep in the refrigerator up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.
Makes 1 cup
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