Countdown
to your 1st birthday and your 1st birthday party.
8 days until you turn 1 year old
18 days until your 1st birthday party
I am not planning a lot for your actual birthday. I think it will be a quiet day at home with your dad and I.
But, for your birthday party I have already sent out invitations to the family. I have not invited anyone else to come. We are holding the party at my Aunt and Uncle's house since they can hold more people. I plan on making a cake for you to dive into. But, want something that is a little more healthy than the sugar and fat loaded chocolate confections found at your local supermarket.
Here are some recipes that I am considering.
Pumpkin Apple Harvest Cake
By Cait Johnson, author of Witch in the Kitchen
INGREDIENTS
1 cup cooked or canned pumpkin puree
2 large eggs, beaten
3/4 cup organic sugar
3/4 cup unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup chopped apple
1/2 cup chopped walnuts or pecans
Whipped cream or confectioners’ sugar for topping (optional)
1. Preheat oven to 325F. Prepare an 8-inch round cake pan by greasing and flouring it.
2. Combine pumpkin, eggs, and sugar in a large mixing bowl. Add flour, cinnamon, baking powder, ginger, and salt, stirring to combine. Add apples and nuts, stirring again. Pour mixture into prepared pan.
3. Bake 20 to 25 minutes, until a cake tester inserted in the middle comes out clean.
4. Cool the cake, still in the pan, on a wire rack for 10 minutes, then invert the cake onto the rack, remove pan, and cool cake completely.
5. When ready to serve, turn cake on to a pretty plate and top with whipped cream or confectioners’ sugar, if desired, or serve plain.
ps. If you make the cake, smooth it out when you put it in the pan as pumkin makes it bake in whatever shape it goes in there with. Guests loved the cake, BabyG did...I frosted it by whipping heavy cream with a little sugar and cream cheese.
Cosmo's Birthday Carrot–Pineapple Snacking Cake (from Superfoods by Delores Riccio)
Makes 9 or more servings
1 1/2 cup sifted all-purpose unbleached flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs (or 1/2 cup prepared egg substitute)
1/2 cup vegetable oil
1/2 cup brown sugar (can use less)
1/2 cup white sugar (can use less)
1 1/2 cups finely grated (about 4 large)
one 8 oz can of crushed pineapple, packed in its own juice, undrained
1/2 cup chopped walnuts (optional)
preheat oven to 350 degrees F. Butter a 9 inc square or 7 x 11 inch oblong cake pan.
sift together the flour, baking soda, cinnamon, nutmeg and salt into a large bowl.
In another bowl, beat the eggs with the oil, then blend in the brown and white sugars.
In a third bowl, combine the carrots, pineapple with its juice, and walnuts, if you are using them.
Beat the egg-oil mixture into the dry ingredients. When well blended, stir in the carrot-pineapple mixture. Spoon the batter into the prepared pan and bake on the middle shelf of the oven for 25-30 minutes, or until the cake is risen and a cake tester inserted in the center comes out dry.
Chocolate, Zucchini, Sweet Potato Cake
recipe zaar
1/4 cup cocoa
2 1/2 cups flour
1/2 cup rye flour or buckwheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
3 eggs
1 cup vegetable oil
1 1/2 cups brown sugar
1/2 cup honey
2 teaspoons vanilla
1/2 cup buttermilk
1 cup grated zucchini
1 cup grated sweet potatoes
1 cup dried cherries, hydrated in 3 tablespoons rum or hot water
1 cup pecans, roughly chopped (optional)
Decrease the oil by ½ cup, omit the sugar and honey. Try using chopped
jarred maraschino cherries for more moisture.
• Preheat oven to 350 degrees.
• Butter and flour a bundt pan.
• Sift together first 7 ingredients.
• Set aside.
• In a mixer mix oil, sugar, honey add eggs and vanilla.
• Mix dry ingredients into egg mixture then add buttermilk.
• Stir in remaining ingredients.
• Pour into pan and bake for 50-60 minutes till toothpick comes out clean.
• Let cool.
• Invert onto cake dish.
BANANA CAKE
2/3 c. banana, mashed
1/2 c. butter, softened
3 lg. eggs
3/4 c. water
2 c. unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
Optional: 1 c. chopped walnuts OR 1/2 c. chopped walnuts & 1/2 c. raisins
Grease and flour a 9 x 13 inch pan. Beat together mashed banana and soft butter until creamy. Beat in water. In a separate bowl, beat eggs until very foamy. Beat into mixture. Blend in flour, baking powder, baking soda and cinnamon. Beat until smooth. Stir in walnuts or walnuts and raisins, if desired. Spread batter evenly in pan. Bake at 350 degrees for 20 minutes or until a knife inserted comes out clean. Cool. Serves 8-10.
8 days until you turn 1 year old
18 days until your 1st birthday party
I am not planning a lot for your actual birthday. I think it will be a quiet day at home with your dad and I.
But, for your birthday party I have already sent out invitations to the family. I have not invited anyone else to come. We are holding the party at my Aunt and Uncle's house since they can hold more people. I plan on making a cake for you to dive into. But, want something that is a little more healthy than the sugar and fat loaded chocolate confections found at your local supermarket.
Here are some recipes that I am considering.
Pumpkin Apple Harvest Cake
By Cait Johnson, author of Witch in the Kitchen
INGREDIENTS
1 cup cooked or canned pumpkin puree
2 large eggs, beaten
3/4 cup organic sugar
3/4 cup unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup chopped apple
1/2 cup chopped walnuts or pecans
Whipped cream or confectioners’ sugar for topping (optional)
1. Preheat oven to 325F. Prepare an 8-inch round cake pan by greasing and flouring it.
2. Combine pumpkin, eggs, and sugar in a large mixing bowl. Add flour, cinnamon, baking powder, ginger, and salt, stirring to combine. Add apples and nuts, stirring again. Pour mixture into prepared pan.
3. Bake 20 to 25 minutes, until a cake tester inserted in the middle comes out clean.
4. Cool the cake, still in the pan, on a wire rack for 10 minutes, then invert the cake onto the rack, remove pan, and cool cake completely.
5. When ready to serve, turn cake on to a pretty plate and top with whipped cream or confectioners’ sugar, if desired, or serve plain.
ps. If you make the cake, smooth it out when you put it in the pan as pumkin makes it bake in whatever shape it goes in there with. Guests loved the cake, BabyG did...I frosted it by whipping heavy cream with a little sugar and cream cheese.
Cosmo's Birthday Carrot–Pineapple Snacking Cake (from Superfoods by Delores Riccio)
Makes 9 or more servings
1 1/2 cup sifted all-purpose unbleached flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs (or 1/2 cup prepared egg substitute)
1/2 cup vegetable oil
1/2 cup brown sugar (can use less)
1/2 cup white sugar (can use less)
1 1/2 cups finely grated (about 4 large)
one 8 oz can of crushed pineapple, packed in its own juice, undrained
1/2 cup chopped walnuts (optional)
preheat oven to 350 degrees F. Butter a 9 inc square or 7 x 11 inch oblong cake pan.
sift together the flour, baking soda, cinnamon, nutmeg and salt into a large bowl.
In another bowl, beat the eggs with the oil, then blend in the brown and white sugars.
In a third bowl, combine the carrots, pineapple with its juice, and walnuts, if you are using them.
Beat the egg-oil mixture into the dry ingredients. When well blended, stir in the carrot-pineapple mixture. Spoon the batter into the prepared pan and bake on the middle shelf of the oven for 25-30 minutes, or until the cake is risen and a cake tester inserted in the center comes out dry.
Chocolate, Zucchini, Sweet Potato Cake
recipe zaar
1/4 cup cocoa
2 1/2 cups flour
1/2 cup rye flour or buckwheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
3 eggs
1 cup vegetable oil
1 1/2 cups brown sugar
1/2 cup honey
2 teaspoons vanilla
1/2 cup buttermilk
1 cup grated zucchini
1 cup grated sweet potatoes
1 cup dried cherries, hydrated in 3 tablespoons rum or hot water
1 cup pecans, roughly chopped (optional)
Decrease the oil by ½ cup, omit the sugar and honey. Try using chopped
jarred maraschino cherries for more moisture.
• Preheat oven to 350 degrees.
• Butter and flour a bundt pan.
• Sift together first 7 ingredients.
• Set aside.
• In a mixer mix oil, sugar, honey add eggs and vanilla.
• Mix dry ingredients into egg mixture then add buttermilk.
• Stir in remaining ingredients.
• Pour into pan and bake for 50-60 minutes till toothpick comes out clean.
• Let cool.
• Invert onto cake dish.
BANANA CAKE
2/3 c. banana, mashed
1/2 c. butter, softened
3 lg. eggs
3/4 c. water
2 c. unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
Optional: 1 c. chopped walnuts OR 1/2 c. chopped walnuts & 1/2 c. raisins
Grease and flour a 9 x 13 inch pan. Beat together mashed banana and soft butter until creamy. Beat in water. In a separate bowl, beat eggs until very foamy. Beat into mixture. Blend in flour, baking powder, baking soda and cinnamon. Beat until smooth. Stir in walnuts or walnuts and raisins, if desired. Spread batter evenly in pan. Bake at 350 degrees for 20 minutes or until a knife inserted comes out clean. Cool. Serves 8-10.
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