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4 Hudson Valley Parent n October 2017 ON OUR COVER In this issue FEATURES COLUMNS 8 I am a Hudson Valley Parent Rebecca Miller Ffrench brings people together through her love of food BY PAUL SMART 10 Me Time: Just for women See what working moms have to say about balancing work and family 14 Is your child sick or hurt? Urgent care doctors answer your questions 20 Are you dreading your family vacation? How to keep everyone happy during a trip BY JENNIFER CASTLE 24 Don't let anxiety hold you back Ways for moms to deal with anxiety BY ELORA TOCCI 28 BOO! Halloween is right around the corner 13 tips to take this holiday from terrifying to fun BY K. RIELLY 30 These kids are INCREDIBLE Meet three incredible kids who lead the team, stand for justice and never give up This month's cover kid is Alexandria, a 10-year-old from Newburgh who loves math and painting. Photo by Michael Bloom HV PARENT RECIPES Favorite Fall Treats Rebecca Miller Ffrench, this month's "I am a Hudson Valley Parent," gave us a kid-friendly fall recipe that is sure to be a hit. Have the kids help make these easy mini muffins that pair perfectly with some hot apple cider. Maple Pumpkin Mini Muffins Bake these fragrant muffins, with notes of ginger, cloves and allspice to fill your house with the smell of autumn. Made with wholesome ingredients, these fiber-filled treats are the perfect after-school snack. Makes about 30 mini muffins • 1 ¾ cups white whole wheat flour • 3 / 4 cup maple crystals or sugar • 1 teaspoon baking soda • ½ teaspoon kosher salt • 1 teaspoon ground cinnamon • ½ teaspoon ground ginger • ¼ teaspoon ground cloves • ¼ teaspoon ground allspice • 1 cup canned or fresh pumpkin puree • ½ cup non-gmo safflower or canola oil, plus extra for greasing the pan • 1 / 3 cup orange juice • 2 teaspoons orange zest (optional) • 2 tablespoons plain Greek yogurt • 1 tablespoon pure vanilla extract • 2 large eggs, at room temperature 1. Preheat the oven to 350 degrees F. Grease a mini muffin pan. 2. Whisk together the flour, maple crystals, baking soda, salt and spices in a large bowl until thoroughly combined. 3. In another bowl, whisk together the pumpkin, oil, orange juice, zest if using, yogurt, vanilla and eggs. Add the wet ingredients to the dry, stirring with a spoon until well combined. Do not overmix. 4. Pour the batter into the prepared pan and bake for 10 to minutes or until a toothpick inserted into the center of a muffin comes out clean. 32 Calendar Fall festivals and fairs you won't want to miss! 39 Food for thought New Mom Comics: The First Year offers a hilarious and relatable point-of-view on the everday realities of parenting BY ALISON WONG