#TourDeManger: Walnut Cake

~ lk529 ~ 14 Comments

Eat the Tour De France image

When my blogging buddy Sarah of Curious Cuisiniere informed me she wanted to gather a group of bloggers to celebrate the Tour de France I thought it’d be fun to join in. While I don’t watch or follow the race (sorry, bikers, tennis and soccer trump you in our house), I can appreciate some good food!

The idea behind today’s blogging event is to eat through the race route. The race starts in Mont-Sait-Michel, dips into Spain and Switzerland, and ends in Paris.

My recipe today comes from Southwest France, more specifically, Aquitaine. Aquitaine has a little bit of everything – from seaside to mountains to woodland and farmland. The area is known for its wine, truffles, and walnuts. Northeast Aquitaine, the Dordogne area, is considered to be one of the oldest populaces  in Europe. Pau in Southern Aquitaine is Stage 8 of Le Tour De France.

I decided to make a walnut cake. Those cyclists need some sugar to keep going, right?! I adore this cake, and it couldn’t be any simpler to make. I’ll admit, I was skeptical because it doesn’t have a leavening agent in it. And I was converting metric units to American measurements. Technically… I used 13 extra grams of butter and somewhere between a third and a half cup extra flour, but hey, it worked! The cake didn’t rise (or if it did I couldn’t tell) but that didn’t mean it was dense. This walnut cake was somehow fluffy, sweet, and had texture from the ground nuts. A perfect base for some chocolate.

And it wasn’t at all my mid morning snack this week….

Walnut Cake

Ingredients:

  • 1 stick butter, softened
  • 1 1/2 C powdered sugar, divided use
  • 1 1/2 C halved walnuts
  • 3 eggs
  • pinch of salt
  • 1/2 C flour
  • 1 C semisweet chocolate chips
  • 3/4 C heavy cream

Steps:

  1. Preheat oven to 350 degrees F. Grease an 8″ circle cake pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 3/4 C powdered sugar.
  3. Place the walnuts in a food process and pulse until finely ground, but having some texture. Transfer to a bowl and mix with the remaining 3/4 C powdered sugar.
  4. Add the walnut mixture to the butter and mix until combined. Add the eggs one at a time until fully incorporated. Add a pinch of salt and the flour, mix until combined.
  5. Transfer cake batter to the prepared cake pan. Bake 35-40 minutes, until golden and a toothpick inserted comes out cleanly. Allow cake to cool in the pan.
  6. Put chocolate chips and heavy cream in a microwave safe bowl. Microwave in 20 second increments, stirring, until the chocolate is melted. Allow ganache to cool slightly before pouring over the cake. Garnish with extra walnuts if desired.

*This recipe is adapted from http://southweststory.com/french-south-west-gastronomy*

Walnut Cake for #TourDeManger from Sew You Think You Can Cook

See what the other bloggers have made from the other regions on the race route. Be sure to visit each one to learn more about the regions on the route and to enjoy a taste of the cuisine! Show us how you plan to eat your way though Le Tour de France all month long with the hashtag #TourDeManger !

Tuesday Tattles with OXO Tot

~ lk529 ~ 11 Comments

Tuesday Tattles

When you become a parent the general topics of your conversation change drastically. Discussions about bodily functions, sleep, and eating vie for the number one slot. I could have predicted those, though. You can delve even deeper into that eating category – how to introduce foods to baby, what foods to expose your little one to first, and when to get started. Closely linked to that conversation is drinking (and I’m not talking cocktails for the parentals): When to introduce water or milk? How much does your kid actually drink? And my personal favorite – what kind of cup do you use?

I can’t tell you how difficult it is to answer that final question. I think we’ve tried them all! And to be honest, after over a year we still didn’t have a clear winner. When I was selected to review OXO Tot’s newest line of cups I couldn’t have been more ecstatic. In my box was the Transitions Soft Spout Sippy Cup Set – Aqua and Transitions Sippy Cup (9 Oz.) Aqua. I was pleasantly surprised to also receive their ingenious Roll-Up Bib – Gray and Cleaning Set for Straw & Sippy Cups. (I used the cleaning tools on more than just sippy cups or bottles, I was able to get into the nooks and crannies of my Ninja single serve blender blade!)

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Firecracker has developed the most unfortunate taste for plastic – teething toys, sippy cups, and straws have all had their fair share of pieces bitten out of them. That meant the Transitions Sippy Cup is perfect for him – he can chew on the nozzle all he wants without tearing it apart. Its spill proof design is perfect for my little man on the go, too. I can confidently give it to him in the car, stroller, or just to have while he’s playing.

I have always found the spill-proof cups to be near impossible to drink out of – yes, I try! – but not this OXO Tot product! The spill-proof valve has a unique design that can be removed making it easy for cleaning, too. With two under two (at least for a few more days) the cup has already found its way under the couch more than once without a drop of water spilled.

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Because of the previously mentioned chewing habits of my almost-two year old, the Transitions Soft Spout Sippy Cup was handed to Treat. Up until this point we’d offered him water by simply holding up a small cup and kind of splashing the liquid into his mouth. The first time he drank from the cup most of it ended up down his front and we had to hold it for him. Just one short week later, the cup came with us to the beach and he was able to hold it by the handles and drink from it himself! (That didn’t stop big brother from wanting to help out, though.)

The Transitions Soft Spout Sippy Cup has another drinking configuration, too; a training lid that acts just like a regular cup. It has a clear cover to it that helps minimize a complete douse in liquid but allows the child to visually see what happens when they tip the cup. I think it’s really a smart concept and a perfect teaching tool. This cup, however, is not spill proof, so its use is reserved for meal times at the table under adult supervision.

The roll-up bib is another genius creation from OXO Tot. It has a large pocket for catching food, is machine washable, and rolls up! (As the name suggests.) The simple design makes this bib my go-to for bringing to restaurants or on picnics. I can even toss the dirty spoon into the pocket and keep all the sticky surfaces hidden from “contaminating” everything else in the lunchbox or diaper bag.

Bottom line. Would I recommend these OXO Tot products to my friends? Absolutely! We were already satisfied OXO Tot customers and I’m happy to report that the love with their products has only increased after reviewing these items.

Disclaimer: I received these items from OXO in exchange for my honest review. All opinions and comments are my own. 

#MuffinMonday: Chocolate Chip Blood Orange Muffins

~ lk529 ~ 15 Comments

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

About a month and a half ago I finally had the opportunity to discover first hand the beauty that is the blood orange. I’ve known of them but had never found them anywhere. And then one of the farmers markets had them and I grabbed a fair few. Most of them I simply indulged in my new favorite thing to do: cut open a blood orange and snap a photo of it (see Instagram) then squeeze the juice out of it and have a fresh glass. As blood oranges can vary in color from orange to dark red I had a blast being surprised by each slice of the knife. I came to the conclusion that the darker the fruit, the sweeter its juice.

 

When I made these muffins I “wasted” the darker oranges on the juice that went into the batter. The ones I’d saved for the photographs looked like your boring, everyday run-of-the-mill orange. Go figure. The pigment of your orange will actually affect the final color of your muffin.

This recipe makes 1 dozen muffins.

Chocolate Chip Blood Orange Muffins

Ingredients:

  • 1 3/4 C flour
  • 1/2 C sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • zest of 3 blood oranges
  • 3/4 C chocolate chips
  • 2 eggs
  • 2/3 C fresh blood orange juice (3-4 oranges)
  • 1 stick  butter, melted
  • 1 tsp vanilla extract

Steps:

  1. Preheat oven to 400 degrees F. Line a muffin tin with liners.
  2. In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest. Mix in the chocolate chips.
  3. In another bowl whisk together the eggs, juice, butter, and vanilla.
  4. Mix the wet ingredients into the dry ingredients. Divide batter among prepared muffin tin.
  5. Bake 20-25 minutes, or until a toothpick inserted comes out cleanly. Allow muffins to cool in the pan 5 minutes before removing to a cooling rack.

*This recipe is adapted from Tara at http://tarasmulticulturaltable.com/blood-orange-chocolate-chip-muffins/*

Chocolate Chip Blood Orange Muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Banana Bread and Chocolate Muffins from Making Miracles

Grilled Cherry Muffins from Farm Fresh Feasts

Jamaican Me Hungry Muffins from A Day in the Life on the Farm

Margarita Sour Cream Muffins from Karen’s Kitchen Stories

Pancake Muffins from Passion Kneaded

Sweet Corn Muffins from Food Lust People Love

#SundaySupper: Waffles!

~ lk529 ~ 16 Comments

I am so excited to be back blogging with the Sunday Supper Movement. My last post was the Regional Specialties themed day – OVER TWO MONTHS AGO! I have definitely missed being able to share the table with this great group of foodies.

As soon as the theme was revealed for today’s event, you know I couldn’t miss out on this one. Waffles! If you know me but at all you’d probably have reported a missing person had I not chimed in today. Thanks, Sue from A Palatable Pastime, for hosting today’s event at a time in my life when I could finally participate in #SundaySupper. I know you did it just for me and not because National Waffle Iron Day is Wednesday. 😉 Be sure to scroll past my recipe for a collection of over 35 waffles recipes.

Having made just a few waffles in my day, I decided to throw caution to the wind and make my own waffle. I did it “by feel” and needed to adjust my flour amount before I was comfortable with the batter. I’m happy to report that my waffles worked out, and my creative flavor combination wasn’t a failure.

I love pairing cherries with chocolate, so those hand picked cherries of ours found their way into my waffles. As sometimes the only way to get Firecracker to eat is by way of waffle or pancake, I knew I had to throw something nutritious in there. That’s where the beets come in. I was going to roast them and toss them in a smoothie, but this way was easier.

An Original Recipe

Chocolate Cherry Beet Waffles

Ingredients:

  • 1 1/4 C flour
  • 3/4 C whole wheat flour
  • 1/4 C cocoa powder
  • 1/4 C sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 eggs
  • 2 C milk
  • 1/3 C vegetable oil
  • 1 tsp vanilla extract
  • 3/4 C shredded beets, patted dry
  • 2 C fresh cherries, pitted and chopped
  • whipped cream for serving (optional)

Steps:

  1. In a large bowl, whisk together the flours, cocoa powder, sugar, baking powder, salt, and baking soda.
  2. In another bowl, whisk together the eggs, milk, oil, and vanilla.
  3. Mix the wet ingredients into the dry ingredients. Fold in the beets and cherries.
  4. Into a hot greased waffle iron, drop 1/3 C of batter and cook until browned. Serve with whipped cream.

Chocolate Cherry Beet Waffles for #SundaySupper from Sew You Think You Can Cook

Sweet and Sinful:

Savory Brinner Winners:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Sugar-Free White Sandwich Bread

~ lk529 ~ 12 Comments

My husband was gone on another business trip this week. So naturally it’s a great time for the battery in the carbon monoxide detector to die. At 5:15 in the morning. When my boys were amazingly sleeping through the night. I desperately worked as quickly as possible to remove the battery cover to see what kind it needed. That battery cover is screwed on. While I was unscrewing the cover it started beeping even louder – clearly it didn’t like my hot hands covering up the sensor. The single beep that finally emitted from the detector was almost literally ear splitting. An hour later, my ear is still ringing and in pain. How the boys slept through that baffles me beyond words. I rushed the thing outside to continue working as quietly as I could.

No use trying to go back to sleep for only an hour. Might as well write a blog post about bread!

We had a “heat wave” this week. Meaning it wasn’t quite the opportune time to have scheduled that soup!

I actually didn’t find it to be too hot this week, though. The low humidity levels really don’t make the almost-90 degree weather unbearable. I’m too used to the humidity of Florida and Alabama. A little extra sunscreen and water kept us going to the playground!

That being said, we don’t have air conditioning. It hasn’t been an issue because we just leave the windows and doors open to let in the ocean breezes. But those breezes that are usually chilling me too much in the early afternoons have been missing and the sunshine has been pouring in making our living room quite warm.

Running the oven makes my tiny kitchen a sauna! So, I started this bread at 6 am. My bread rose much more quickly here in warm California than anything ever had back in Ohio!

It’s been hard to find Sugar-Free bread so I decided to follow through on our unprocessed challenge. Making this bread was actually really quick and easy to do. I simply followed the recipe on the back of the bag of bread flour, omitting the sugar. There really isn’t any excuse not to bake bread at home with the technology of the stand mixer! The real test will be to see if Firecracker will eat his PB&J off of homemade bread.

This recipe makes 1 loaf.

Sugar-Free White Sandwich Bread

Ingredients:

  • 1 C water
  • 1/3 C milk
  • 1 1/2 tsp active yeast
  • 3 3/4 C bread flour
  • 1 1/2 tsp salt

Steps:

  1. Combine the milk and water in a glass measuring cup. Microwave in 10 second intervals until it reaches a temperature between 105-110 degrees F.
  2. Add the yeast to the warm liquid and let proof, about 10 minutes.
  3. In the bowl of a stand mixer fitted with the dough hook, stir the flour and salt. Mix in the yeast and knead until the dough comes together around the hook.
  4. Transfer the dough to a lightly greased bowl. Cover with a towel and let rise until doubled in size.
  5. Punch down the dough, form into a loaf and set in a 9″ x 5″ loaf pan. Cover again and let rise until it domes above the edge of the pan.
  6. Preheat oven to 350 degrees F.
  7. Bake bread 45-50 minutes, until an internal temperature of 190 degrees F is reached.

Sugar-Free White Sandwich Bread Sew You Think You Can Cook

 

Asparagus Soup

~ lk529 ~ 10 Comments

Asparagus is one of my favorite vegetables. But I really only prepare it one way, so I was excited to see the article “Asparagus, 10 Ways” in the spring edition of Cook Fresh magazine. 2 of the 10 I’ve done before and 5 of the remaining 7 were dogearred. One of those 5 was a soup. I don’t tend to think “soup!” when it’s spring and summer, but this one was a simple option for a great weeknight dinner.

The recipe indicated it would serve “8 as a first course.” I figured I could halve it and it’d be perfect dinner for two; simply serve with with some great crusty bread or garlic bread. Surprisingly, there was a tiny portion left for lunch the next day. My husband gave it to Treat on my first outing without the kids since the move. I’m told he quite enjoyed it!

Asparagus Soup

Ingredients:

  • 1 tbsp butter
  • heaping 1/2 C sliced leeks
  • 1 tsp minced garlic
  • 1 tsp yellow mustard seeds
  • 1 lb asparagus, trimmed and cut in 1 1/2″ pieces
  • 1 1/4 C chicken broth
  • 1 1/4 C water
  • 1/8 C heavy cream
  • squeeze of lemon
  • fresh parsley

Steps:

  1. Melt butter in a Dutch oven over medium-high heat. Add the leeks and garlic, season with salt. Give the leeks a quick stir, reduce the heat to low, and cover. Cook until softened, about 5 minutes.
  2. Add the mustard seeds, 1 tsp Kosher salt, asparagus, broth, and water. Bring the soup to a simmer over medium heat and cook uncovered until tender, 10-15 minutes.
  3. Remove soup from the heat and puree with an immersion blender, or carefully transfer to a blender.
  4. Stir in the cream, lemon, and S+P to taste. Garnish with parsley.

*This recipe is modified from CookFresh Spring 2016*

Asparagus Soup Sew You Think You Can Cook

SRC: Strawberry Vanilla Smoothie

~ lk529 ~ 19 Comments

newsrcbanner

It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was in a mad scramble to make something from my assigned blog, The Avid Appetite. While I’ve had my assignment for a month, it’s been one heck of a month between my husband going on his first work trip since the boys have been born, finally getting internet, and traveling for my brother’s wedding it’s been hard to get into a rhythm that supports my hobby!

Rachel is the mastermind behind The Avid Appetite. Rachel has been sharing her culinary adventures for over five years! She’s a wife, mother, and brand licensing professional living in NJ. Sounds busy to me. She shares family stories on Tuesdays (hey, me too, with my Tuesday Tattles series!), consider yourself pre-warned for some adorable Penelope cuteness overload.

Her recipe index left me with 15 items to consider for today’s reveal! From those 15, real consideration was given to a Chicken and Pineapple dish and a Baked Oatmeal. Had I been assigned her blog two months ago when I was in my blood orange obsession there’s no question that I would be sharing this Loaf Cake or these Shortcakes. And I will be revisiting her Caramelized Potato Parsnip Tart next week, too.

Due to my {self imposed} shortened time table I settled on a smoothie. Her sweet daughter sold me on the Strawberry Vanilla Smoothie. Precious. Well, that and the fact that I had some farmers market strawberries in my freezer. It’s as if it were meant to be because the amount called for in her recipe was the exact amount I had saved! I did substitute plain Greek yogurt for the vanilla so I doubled the amount of vanilla extract. I can’t believe I’ve never thought to put extracts in my smoothies. That quality of sweetness can’t come from anywhere else. I felt like I was drinking a smoothie from a smoothie place, not my own kitchen. It reminded me very much of a smoothie I used to get in between classes back at Auburn. Amazing how something so simple can bring back memories over 6 years old.

This smoothie recipe will make two servings. I saved one glass (aka what Firecracker didn’t finish) for the next day and it was still perfect!

Strawberry Vanilla Smoothie for Secret Recipe Club from Sew You Think You Can Cook (kid approved)

Strawberry Vanilla Smoothie

Ingredients:

  • 1 1/2 C frozen sliced strawberries
  • 1 C milk
  • 1/2 C plain Greek yogurt
  • 1/2 tsp vanilla extract

Steps:

  1. Place ingredients in a blender. Pulse until smooth.

*This recipe is modified from Rachel at http://www.theavidappetite.com/home/2016/1/31/strawberry-vanilla-smoothie*

Strawberry Vanilla Smoothie for Secret Recipe Club from Sew You Think You Can Cook

To see the other bloggers who participated in The Secret Recipe Club this month click here:

Kumquat Jam

~ lk529 ~ 13 Comments

I think my favorite thing about living in the Los Angeles area are the farmers markets. My son loves them, too! I have an adorable conversation saved on my phone of him saying “farmers market. blueberries. home. mouth.” I’m not sure what we’re going to do when berry season is over, he’s not yet two so “in season” is going to be quite a feat to explain.

While there is a farmers market across the street from our place every week, I had to take a trip to a larger one. Just to explore. There was more citrus at that location and I picked up some kumquats for my husband. Kumquats were one of the first “adventurous” items we picked up at the grocery store and he’s grown quite a fondness for them.

This particular batch was turned into jam! The resulting condiment has a bitter tartness. I think it’s the first time I’ve understood bitter as being a positive flavor component. The bitterness from the kumquat peels provides a balance with their natural sour edge.

 

Kumquat Jam

Ingredients:

  • 16 oz kumquats, sliced and seeds removed
  • 1 C sugar
  • 1/2 C orange juice
  • 1/2 C water
  • 1 tsp vanilla extract

Steps:

  1. Combine all ingredients in a large pot over medium heat. Bring to a boil and then reduce to a simmer. Simmer over medium-low heat for 35 minutes or until thickened, stirring frequently.

*This recipe is adapted from Nicole at http://wonkywonderful.com/kumquat-jam-recipe/*

Kumquat Jam Sew You Think You Can Cook

#BundtBakers: Savory

~ lk529 ~ 12 Comments

4ae7b-bundtbakerspostI am pretty excited about this month’s #Bundtbakers theme. PJ of Seduce Your Tastebuds is hosting and selected the theme. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

I’ve always wanted to be a rebel and bake a savory bundt with this group, but haven’t actually been brave enough to do so. I’m really not a good rule breaker, or liar. That’s all probably a good thing. Today was my chance to take the savory route! I wasn’t even sure if I was going to be able to make the deadline with all the craziness that’s been happening around here. Between dropped naps and teething-related fussiness it’s been hard for me to get in the kitchen as much as I’d like.

I took a recipe for Cheesy Tomato Quick Bread and doubled it to fit a bundt pan. I didn’t have enough butter so I used a combination of butter and Greek yogurt. I debated adding some sausage to the bread, too, but figured I should try it as is first. I settled with serving sausages alongside the bread for dinner. The bread not only smelled like pizza, it tasted like pizza too. Next time I’ll definitely add some chopped cooked sausage or pepperoni to it. Maybe mix in some bonus veggies, too! I wouldn’t hesitate to serve the bread with some marinara dipping sauce to really drive home the pizza vibe, either.

pizza bundt 1_

This bundt was Treat’s first foray into the world of gluten, and he loved this bread. Cheese is definitely one of his favorite foods, so I can’t say I was surprised. I was, however, astounded at how much of the bread he shoveled in his little mouth. He also gnawed on the sausage as if he’d never eat again. This boy loves his food!

“Tastes Like Pizza” Bundt

Ingredients:

  • 4 C flour
  • 4 tsp baking powder
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp pepper
  • 1 stick butter
  • 1/2 C plain Greek yogurt
  • 2 eggs
  • 1 1/2 C buttermilk
  • 2 cans (14.5 oz) diced tomatoes, drained
  • 2 C shredded cheddar cheese
  • 4 tbsp chopped fresh parsley

Steps:

  1. Preheat oven to 350 degrees F. Grease a bundt pan or two loaf pans.
  2. In a large bowl, whisk together the flour, baking powder, salt, baking soda, and pepper.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and yogurt until smooth. Mix in the eggs and buttermilk.
  4. Slowly add the dry ingredients to the stand mixer. Mix until just combined.
  5. Using a spoon, fold in the tomatoes. Fold in the cheese. Fold in the parsley.
  6. Pour batter into the prepared bundt pan. Bake 50-60 minutes, or until a knife inserted comes out cleanly. Allow bread to cool slightly before unmolding.
  7. Bread can be served warm or at room temperature. Option to serve with marinara sauce.

*This recipe is adapted from Anita at http://www.hungrycouplenyc.com/2016/03/cheesy-tomato-quick-bread.html*

Tastes Like Pizza Bundt for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Bacon Cheddar Beer Bundt by The Queen of Scones

Blue Cheese and Pear Mini Bundt Cakes by Patty’s Cake

Breakfast Bundt Cake by Making Miracles

Dukkah, Herb & Cheese Monkey Bread by All That’s Left Are The Crumbs

Ham, Carrot & Beer Bundtlettes by I Love Bundt Cakes

Mexican Breakfast Bundt by A Day in the Life on the Farm

Mini Meatloaf Bundts and Sliders by Magnolia Days

Rosemary, Olive Oil & Polenta Bundt by The Cinnamon Scrolls

Sausage & Apple Cornbread Bundt Cake with a White Gravy Drizzle by The Freshman Cook

Savory Zucchini Cheesecake by Food Lust People Love

Southern Honey Drenched Jalapeño Cornbread by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Stromboli Bundt Cake by Palatable Pastime

Tuesday Tattles #14

~ lk529 ~ 1 Comment

Tuesday Tattles

Today’s Tuesday Tattles is all about removing superglue from a toddler’s fingers.

Fun right?!

A couple of months ago Firecracker’s wooden helicopter broke. The metal spoke holding the propeller snapped. Because it’s one of his favorite toys, I decided we should try and fix it. Super glue can fix anything, right?

Well, probably, if you know how to use it properly.

My husband and I very carefully applied some glue to the top of the spoke and held the top in place. After a few seconds I put the toy on the table to dry. Almost immediately Firecracker grabbed it. The top fell off and his fingers were covered in super glue. He ran up to Daddy and asked for “help.” We are quite thankful he was not strong enough to pull his fingers apart.

Immediately I reached out to the internet. I needed a method that was safe for my toddler. Using laundry detergent, nail polish remover, or WD-40 was not going to cut it. Not surprisingly, warm soap and water is perfectly capable to remove super glue from skin, especially if you’re acting quickly enough. I immediately took Firecracker to the sink and used as warm of water as he could tolerate. I then used hand soap until his fingers pried apart.

The dried super glue will eventually flake off on it’s own, but because I have a boy who can’t keep his fingers out of his mouth for more than three minutes, I knew I had to get the glue off completely. I set him in my lap, turned on Chuggington and took to his fingers with an emery board.

How to Remove Super Glue from Skin

Disclaimer: This post contains affiliate links.