Autumn comfort food for toddlers

The birthdaycake once again received rave reviews.  I’mthinking of making individual servings to bring into work.  The cream cheese icing was much richer thanthe milk-free version that I made for my first son.  I think that it was preferred.  It also made it feel a bit more breakfast-ywhich fit into the brunch theme.  Give ita try - it really is a delicious cake!

I’mactually making quite a bit of baby food again. I’m going to make my favorite pumpkin polenta recipe this week (now thathe can have milk!)  This recipe is adapted from The Petit Appetit Cookbook and I usually double it.  Below is the original recipe size (before doubling). 

2 cups milk(we use organic whole milk, but I have used goat’s milk before)
1 cup canned pumpkin
½ teaspooncinnamon
½ teaspoon ground ginger (optional)
¼ teaspoon ground nutmeg
pinch of salt
½ cup organic polenta (aka cornmeal. I buy Bob’s Red Mill online)
1 tablespoon unsalted butter or butter substitute
1 tablespoon maple syrup

Combine thefirst six ingredients in a medium saucepan and bring to boil over medium heat.  Add in the polenta and whisk to combine (becareful – polenta will “jump” out of the pot).  Reduce heat and simmer for 5 minutes, whiskingoccasionally until thick.  Remove fromheat and stir in butter and syrup.

My firstson loved this so much that I fed it to him long after he was eating solidfoods exclusively.  I love that both ofmy boys were born in autumn and I could make this for them when they turnedone.  There is just something comfortingabout that pumpkin spice flavor when the leaves are changing.