Happy 2nd Birthday (Cake!)

The little guy will be turning two on Wednesday.  Today is the day of his party.  Here’s how I made his birthday cake:

Using an old family recipe for chocolate cake, I made a cake in my half-sheet pan.  This chocolate cake recipe is my grandmother’s, and everyone has it on their birthday.

I mixed up some frosting using Martha Stewart’s Swiss Meringue Buttercream recipe.

I divided the frosting, and tinted the first part green, and then started to spread it on the cake.

I used a tooth pick to etch out where I wanted my ‘2’ to be.

I should mention that at this point, the dog was already outside.

The reason being for what she did to his baptism cake a year and a half ago.

She was definitely not the taste tester I had in mind.  Anyway, back to the cake.  I spread black frosting in between my ‘2’ lines, and topped with car gummies that I had found at the bulk barn.

Happy second birthday!

Chocolate Cake Recipe

  • 2 eggs
  • 1 1/4 c white sugar
  • 1 1/2c flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c cocoa
  • 2/3 c oil
  • 1 c sour milk (put 1T of vinegar in a measuring cup, and fill with milk until you reach 1c)
  • 1 tsp vanilla

Combine all ingredients together.  Put in a pan and back at 350° for 35-40min.

**Note** I doubled this recipe for my half-sheet pan.  I also reduced the temp to 325°, and baked for 25 minutes.  The above directions are for a tube pan.

Oh, and in case you were wondering about the case for my cake:

It’s an under-the-bed storage container that hubs found at Home Hardware.  It fits this size of cake perfectly!

Banana Oatmeal Chocolate Chip Muffins

Yeah, it’s a bit of a mouthful, but a very tasty one!

I had some very ripe bananas, and I wanted to try banana oatmeal muffins.  The chocolate chips were just for fun.

Banana Oatmeal Chocolate Chip Muffins – recipe makes 18 (It made 17 for me, but I could have made it for 18)

  • 1 egg
  • 3/4c + 2T milk
  • 1/3c vegetable oil
  • 1t vanilla
  • 3 ripe bananas, mashed
  • 1 1/2c flour
  • 1c instant oats
  • 1/2c white sugar (I didn’t use a whole 1/2c… I probably put in 3/8c)
  • 2t baking powder
  • 1t baking soda
  • 1/2t salt
  • 1/2 – 1c chocolate chips (optional)

Method:

1.  Preheat your oven to 400°F.  Beat an egg with a fork, and then add the rest of the wet ingredients.  Mix in the bananas.

2.  Add the dry ingredients, and mix until just combined (you want the mixture to fall off a spoon in clumps, not pour off), and then add the chocolate chips.

3.  Put 18 cupcake liners into muffin tins.  Using an ice cream scoop, divide evenly among the cups.  Bake for 15-18 minutes.  The muffins are ready when they are brown on the top, and they spring back quickly after being pushed in on the top.

These were some of the most moist muffins I have made in a long time.  The oatmeal isn’t overpowering at all.  In fact, I hardly noticed it was there at all.  Enjoy!

Mini Pumpkin Cheesecakes

Aka, the reason why there has been leftover pumpkin puree in my house for the pasta recipes.

Hubby and I have been making mini cheesecakes for our local market (ok, ok… he has.  He has totally mastered Martha Stewart’s mini Oreo cheesecakes.  So friggin delicious.)

So I attempted some pumpkin.  I mixed them all together, but he did put them in the pan and bake them.  So he gets credit, too.  Here is the final result:

And here’s the recipe!

Mini Pumpkin Cheesecake (makes 18-24)

  • ginger cookies
  • 2 blocks cream cheese
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 c sugar
  • 1/4 c greek yogourt
  • 1t cinnamon
  • 1t nutmeg
  • 1t allspice
  • 2T flour (maybe – see note)
  • whip cream
  • cinnamon sugar
  1. If the cookies are small enough to fit in your muffin tins, put one cookie in a cupcake liner in the pan.  If they are too large, crush them up, and put the crumbs in.
  2. Beat cream cheese, eggs, sugar, spices, pumpkin, and yogourt.  If the mixture is runny, add the flour.  If it is firm, skip it.  It depends on how watery your pumpkin puree is.  Mine came from a sugar pumpkin, and had a lot of water.
  3. Bake at 350 for 20 mins, or until they are firm.  Take out of the oven and let them cool completely.
  4. When ready to serve, top with a dollop of whip cream and sprinkle with cinnamon sugar.  They will look really pretty.  OR… do what I did.  Put the whip cream on, add the cinnamon sugar, have the whip cream melt immediately in the heat, and then put them in the fridge to set.  It tasted really good, and looked pretty neat, too.

Enjoy!

Cocktail Ice Pops

The freezer has been running all out chilling these babies!  First up, my watermelon mojito:

I found this recipe at Endless Simmer, and many others (including a White Russian that turned out beautifully!).  This one is a mocktail, no rum, but it just turned out so pretty that I needed to take a picture of it.  The watermelon floated to the top making it look layered.

And, the pina colada!

Here is the recipe:

1/2 fresh pineapple

1 can of coconut milk (I think it was a 370mL can)

2 T shredded coconut

1 T honey

2 shots of Malibu coconut rum

It made 9 ice pops, which I think are 3oz each.  And they taste super yummy!