Welcome to Parenting in Queens
Thank you for allowing us to be part of your busy day!
Our guest today is a boss mom! She is a wife and mother of two young children living in Astoria. Aurora is a chef, recipe developer, and a food stylist. She is also an award winner author for he cookbook The Ultimate New Mom's Cookbook.
Aurora's gift is in the kitchen; she feeds a variety of meals to her family that they love to eat! So we dive into her approach to creating a simple foodie culture for her family. We also learn a more about how growing up influenced her to becoming a force in the food industry, the behind the scenes of making her cookbook, how to nourish a pregnant woman, a nursing mother, how to introduce solids, her take of BLW vs. Puree, incorporating toddler meals into family meals and so much more!
I am so obsessed with her work and I believe that her cookbook is truly the Ultimate one for any moms out there.
Find out why by tuning in our latest episode!
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Links to visit
Cookbook: https://www.amazon.com/Ultimate-New-Moms-Cookbook-Nutrition/dp/1624145663
Website: http://aurorasatler.com
FREE recipe alert!
Pumpkin Scones with Maple Glaze
Makes 8 lg scones
Ingredients:
3 ½ cups self rising flour
1/3 cup brown sugar
½ teaspoon salt
2 teaspoons ginger powder
2 teaspoons cinnamon
1 ¼ cup heavy cream
1 can 100% pumpkin
Glaze:
4 tablespoons butter
½ cup brown sugar
¼ cup maple syrup
Preheat the oven to 425. In a large bowl mix flour, sugar, salt, ginger and cinnamon until well mixed. Make a well in the center of the dry ingredients and then add in the heavy cream and pumpkin and fold in with a spatula until just mixed. You don’t want to overwork the flour, so simply mix until you don’t see any traces of flour on the bowl or in pockets in the batter. Drop your batter onto a well floured surface and fold 4 times to lightly kneed. Form into a 1 ½ inch thick disc and then with a floured knife, cut the dough into 8 pie shaped pieces. With a spatula, transfer scone batter onto a parchment lined baking tray and bake in the center of the oven for about 12-15 minutes. In my oven 12 is the perfect amount of time to cook through and make my scones perfectly fluffy.
Allow scones to fully cool for 15 minutes and then make the glaze. In a small stockpot add all ingredients over medium-high heat and bring to a boil. Once boiling, keep stirring for 1 ½ minutes until the mixture has a caramel-like texture. Spoon the glaze over the scones and allow 5 minutes to set.
To Store: Overnight simply, drape a clean dish cloth over scones once glaze has set. For longer than overnight, freeze in a plastic bag. Reheat for 20 minutes in an oven at 350 to rewarm.
Aurora's Ultimate Guide for Picky Eaters
