Perhaps the tide is turning. The trio is starting to taste new foods.
Zeke immediately dug into a bowl of frozen yogurt covered in sprinkles and, after just a little prodding, Bitty and Dude joined him. The Dude finally realized he likes jelly. All three regained their fondness for ketchup as they gained a new appreciation for dipping (whether they ate more than just the ketchup was food- and triplet-dependent). And just the other day at the organic market, the boys fought over the ranch-flavored tortilla chip samples.
Granted, they're still not eating vegetables. Or willing to try much that doesn't have some kind of junk food air around it. But my glass is half-full: New things are passing their lips.
I'm not going to push my luck. In time, they will come around to carrots and broccoli and tomato sauce. Until then, we'll just eat these yummy Chocolate Chip Apricot Bars.
Adapted from Real Simple
½ cup unsalted butter (1 stick), softened
1 ¼ cups light brown sugar
2 tsp vanilla
1 cup all-purpose flour
½ cup white whole wheat flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ tsp cinnamon
3 cups rolled oats
¾ cup chocolate chips
¾ cup chopped dried apricots
Heat oven to 350 degrees. Line a 9-inch pan with aluminum foil and coat with vegetable cooking spray.
Beat the butter and sugar together until light and fluffy. Beat in the eggs and vanilla. Add the flours, baking powder, baking soda, salt, and cinnamon and blend until smooth. With a spoon or rubber spatula, stir in the oats, chocolate chips, and apricots.
Press the batter into the pan and bake 25 to 30 minutes, or until the top is golden and the pastry begins to pull away from the sides of the pan. The center should be slightly soft. Cool on a wire rack. When cool, lift foil out of pan and cut into bars.