Birthday

Since my son was in preschool, 

I have baked cupcakes for him to share with his classmates for his birthday. 

I think I may have baked my last batch, since he is in 5^th grade. 

It left me teary eyed as I watched him walk to the bus, swinging the cupcake holder.

 I know he’s growing up, but its bittersweet. I love the fact that he’s turning into this amazing young man, but I also want him to be little just a little bit longer. I see his chubby cheeks morphing into a slender face. I see his body elongating. He’s developing his own taste and ideas, and less inclined to blind faith. I decided for this year, we were going to have tie-dyed cupcakes with bright blue frosting. 

As I scattered sprinkles on top of them,

 I was wistful. It brought me back to the first time I did them, with white frosting and happy birthday spelled out in candies. My little boy was growing up and this is a chance to celebrate.

 

1 box white cake mix

8 oz fruit punch soda (I used our soda stream)

Food coloring

 

Preheat oven to 350. Line your cupcake pan with wrappers. Mix the cake mix with the fruit punch soda (it needs to be fizzy). Stir in food coloring just enough to be in there but not completely blended. Fill wrappers ¾ full.  Bake at 350 for 20-25 minutes. Let cool, then decorate.

You Say it's Your Birthday

My birthday was earlier this week, so it's a lot to celebrate. Tomorrow my family and friends are going to serve lunch at the Banquet, the local soup kitchen, to celebrate all of our blessings. That doesn't mean we didn't celebrate earlier too! I decided to make a special cake and cupcakes to share with my coworkers and friends. I decided to make cherry poke cake.

I found this great recipe at Baking Bites (http://bakingbites.com/2005/10/happy-birthday-to-me/)which was the base.

Yellow Sheet Cake

2 ½ cups cake flour
2 tsp baking powder
½ tsp salt
1 ½ cups sugar
½ cup butter, softened
3 eggs
1 cup milk
2 tsp vanilla extract

Preheat oven to 350F. Line a 9×13 inch sheet pan with parchment paper, or lightly grease it with shortening or oil (butter will produce a harder “crust”).
Sift cake flour, baking powder and salt into the bowl of an electric mixer. Add sugar and, using the paddle attachment, mix on low speed to blend. Cut butter into 4 or 5 chunks and drop into the bowl with the flour. Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
In a large measuring cup, combine eggs, milk and vanilla. Beat lightly with a fork until combined. With the mixer on low, pour 1 cup of the egg mixture into the bowl. Turn speed up to medium and beat for 1 ½ minutes. Reduce speed back to low and pour in the rest of the egg mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated. Scrape down the sides of the bowl and beat for a few more seconds, if necessary.
Pour into prepared 9×13 pan and spread batter evenly with a spatula. Tap gently a few times to eliminate any bubbles.
Bake at 350F for 30-35 minutes, until a tooth pick inserted into the center comes out clean.
Let cool for 30 minutes in the pan before turning out onto a rack to cool completely. You can leave it in the pan if you’re serving it casually.
Serves 16 (or 12 birthday-sized pieces)

After the cake has cooled, poke holes into it. Mix 1 cup boiling water with 1 pkg jello and pour over cake. Refrigerate for 30 minutes.

Top with vanilla pudding frosting

1 pkg vanilla pudding
1 tub cool whip
1 c milk

Mix the pudding with milk, fold in cool whip. Frost the cake and top with sprinkle

Dogs

 

 
 
3 cups flour


1 T. baking powder

1/2 cup margarine, softened

6 eggs, beaten

1/2 cup corn oil

2 jars strained chicken baby food

2 cups finely shredded carrots

plain or vanilla yogurt

2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.

Generously grease and flour two 8" round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margerine until smooth. Add eggs and corn oil; mix well. Add strained chiicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8" cake pans. Bake at 325° for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks.

Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use "Pupperoni" sticks for candles.

Its My Birthday

I celebrated my 41st birthday on Sunday. It was a glorious day. I got lots and lots of love from my family.

I spent a lovely afternoon in the park with the boys.

I took the puppy dog for a long walk, and he definately enjoyed it.

So much so, he was exhausted for the rest of the day.

We smelled flowers.

Little Man conquered his fear of the monkey bars.

The Big Man & I had a chance to visit.


It was perfection.

We came home, I cooked Pioneer Woman's fried chicken, smashed potatoes, roasted brussel sprouts, corn on the cob and coleslaw.

My mother and sister brought cake.

I looked really cute.

Had the best day.


Urban Outfitters shirt, picture from google images



tory burch sandals

coldwater creek floral print capris

Happy Birthday, Mommy Chronicles

Can you believe its this blog's 4th birthday?

And you get the presents!

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