While we were in synagogue for Rosh Hashanna, I got word that Superwoman was heading to the hospital - it was baby time! By the time we sat down for dinner, the newest Superbaby had arrived. (Which means I will probably have to start referring to the original Superbaby as Supertoddler!)
As usual, I gave the family some time to adjust to the new arrival before swooping in last week to meet the new squish. Which ended up being the same day Superwoman's mom headed out of town. So I'm sure my basket of love was especially well received!
This basket of goodies was made especially for Superwoman, who is breastfeeding Superbaby. It's really geared toward a breastfeeding mom. Especially one who is also chasing after a toddler. The bottom of the basket, which you can't see, has green chile chicken enchiladas. Which Superwoman informed me were "amazing." I also made her some citrus punch, since breastfeeding makes you incredibly thirsty. Like gallons of water thirsty. There's some granola - containing oatmeal which is supposed to help with lactation, as well as being a great filling breakfast or snack. Speaking of snacks, breastfeeding makes you constantly hungry, so I stuck in some edamame (high protein, easy to eat with one hand) and chocolate almond cookies (because you can afford to have some extra calories when you're burning 90 calories a breastfeeding session!)
The cookies were a big hit. They didn't make it through the day according to the email I got from Superwoman the next day. Although they're not incredibly healthy with the chocolate chips and nuts, as with most meringues, you feel like they're not so bad for you!
Chocolate Almond Meringues
1/2 cup sugar
1/2 lb slivered almonds
6 oz semisweet chocolate chips
3 egg whites
1 1/4 cups confectioners sugar
- Preheat oven to 300. In a heavy saucepan, combine the sugar with 1/4 cup water. Cook until a candy thermometer reads 240.
- Stir in the almonds and remove from heat.
- Beat the egg whites in an electric mixer until stiff.
- Add the confectioners sugar to the egg whites and beat for a couple more minutes.
- Fold in the almond mixture and the chocolate chips. Drop by teaspoonfuls on a silpat or parchment lined cookie sheet. Bake for 20 minutes. Let cool before removing from the pan.