Tag: dessert

Foolproof Funfetti Birthday Cake

Ashley2 Comments

Soooo, we’ve got a two-year-old now!!  How bizarre is that?!  I can totally relate to the saying, “The days a long and the years are short,” because that’s how the last two years have felt.  Parenthood brings you lows and the highest of highs.  It’s truly amazing how full your heart feels from raising a little one, and celebrating Gia’s birthday definitely made me feel all of the things!

Surprisingly enough, I didn’t turn into an emotional mess over Gia turning two this weekend.  The biggest thing I felt though was pride.  Pride over the little person she’s becoming, pride in myself for being the best mom I can be, and pride in my husband for showing me time and again why marrying him was the best decision ever.

This year for Gia’s birthday I knew I didn’t want a huge bash like we had for her first birthday party.  Number one, it’s just a lot of work to do.  Number two, at eight months pregnant there isn’t as much energy left to be the hostess with the mostess.  Therefore, Craig and I agreed that inviting our immediate family who lived in the area would be the best way to celebrate.  We kept it easy and very summery by having a BBQ that included Craig’s tri-tip, grilled veggies, watermelon and my potato salad.  (My potato salad is damn good and so simple, so I might have to share that with you too!)  No birthday is complete without cake, and this year that meant a homemade funfetti Elmo cake.

About a month ago I decided to recipe test before making the cake for Gia’s special day, and I’m really glad I did!  Initially I found a recipe from Food52 for funfetti that I tried out.  To my surprise, it was an overly oily cake.  I was really disappointed because I own two cookbooks by Food52 that are excellent, so I figured this recipe would work out fine.  Wrong!  I mentioned the cake mishap to my mom and she said she had a recipe from one of her cookbooks for a foolproof funfetti cake.  Of course I made her send it to me and I tried it out right away.  Let’s just say that my husband, friends and neighbors were please that I had decided to recipe test cakes.  Thank goodness all this test cake off my hands, or else I might have eaten my weight in cake leading up to Gia’s birthday.  Pregnant lady problems can be very stereotypical at times!

I was really happy with how my cake turned out and was even happier with the cute cake topper I ordered from Etsy.  For those who asked if I would share the recipe for the cake, here it is:

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Like I mentioned before, this is not my own recipe and I believe it came from “Great American Cakes.”  To make the cake my own, I dyed the frosting a dusty pink and used rainbow sprinkles to cover the sides of the cake from top to bottom.  The three layers made it feel decadent and special, while still remaining light and delicious.  It was a hit with the birthday girl and my entire family.  Craig’s dad and mine even went back for a second helping!  That’s always a compliment in my book.

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Overall, Gia’s second birthday party was perfect (although it wasn’t without a good two-year-old tantrum).  Like most toddlers, she’s spoiled beyond belief and loved to no end.  I’m pretty sure she felt like the rockstar that we all think she is.  As much as I don’t want the years to fly by, I can’t wait to do it again for her next year.  Making my daughter’s birthday cake is a privilege and something that I will continue to do over the years, just like my mom did for me.

I hope you all enjoy the recipe as much as we did!

xo

Healthy Gingerbread Muffins VS. Traditional Gingerbread

Ashley2 Comments

It’s a good thing I love to work out because I also like to eat good food.  As they say, “everything in moderation!”  For some that can be a hard saying to live by during the holiday season with so many parties, cookie swaps and family gatherings all centered around food.  The holidays are definitely the time of year where many people indulge more than usual, but rightfully so!

With moderation in mind, I wanted to share two recipes that I came across for gingerbread.  One is a healthier muffin version and the other is for all you traditionalists – a classic gingerbread.

But first, here’s Gia helping in the kitchen:

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For those of you who follow my Instagram account, I’ve shared some of my baking escapades over the last few days.  On Monday, Gia and I made the healthy gingerbread muffins, which were a total hit with her (and the dog – oops).  Gia has had one muffin everyday for the last three days!  As for Homie, our Frenchie, he got ahold of a muffin that Gia accidentally dropped yesterday.  Unbelievably, Gia didn’t mean to drop it.  Thankfully Homie didn’t get sick after devouring the totally off-limits treat, he just had excessive gas, which isn’t too far from the usual for him.  Sorry, TMI!  Anyone who owns a French Bulldog can sympathize.

I finally tasted the healthier gingerbread muffins the morning after I made them.  I decided the muffin would taste good with some espresso, so that’s what I paired it with.  The flavors of the muffin were there, but it was on the dry side.  I totally expected that would happen, due to the “healthier” ingredients.  For those who are wanting a taste of the holiday but also want to be mindful of what they’re eating, it’s a good compromise.  The downside is, it might just leave you yearning for the old school version with all the calories.

I knew I had to make some traditional gingerbread after my husband, Craig, dubbed me a junior baker after making “healthy” muffins.  Let’s say I’ve regained my usual title of household iron chef after making the real deal!

I found the recipe for this classic gingerbread from another blogger that I enjoy following – Jenna Beaugh, known as @eatliverun on Instagram.  I love following her Instagram account because she is someone I can relate to.  Jenna is a mom of two boys and is a food and travel writer who is based here in the Bay Area – Berkeley to be exact.  She keeps it real with the ups and downs that come with motherhood and she is always sharing great recipes.  Go follow her!

We have yet to taste the recipe that I used from Jenna because the gingerbread has literally just popped out of the oven.  The plan is to bring it to my grandmother’s tonight for my family to enjoy for dessert.  We’re going to have an early dinner, followed by some fun at Tilden Park.

Gia is going to ride the steam trains and look at all of the Christmas lights and decorations this evening.  It should be fun!  I’m looking forward to taking her somewhere that I went as a child.

I hope everyone’s having a great holiday season so far!  For those wanting these recipes, here you go:

Healthy Gingerbread Muffins

Ingredients

  • 1.5 cups of whole wheat flour
  • 1 tsp. baking soda
  • 1.5 tsp. cinnamon
  • 3/4 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. salt
  • 3 tbsp. coconut oil (melted & cooled to warm)
  • 1/4 cup maple syrup
  • 1/4 cup blackstrap molasses
  • 1 egg @ room temp
  • 1 tsp. vanilla
  • 1/3 cup plain non-fat Greek yogurt
  • 1/2 cup unsweetened vanilla almond milk (I used whole milk for Gia)
  • coarse sugar for sprinkling (optional)

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Preparation

  • Pre-heat oven to 350 degrees, line muffin tins.
  • In a large bowl whisk flour, baking soda, cinnamon, ginger, cloves & salt.  Set aside.
  • In a separate bowl, add coconut oil, maple syrup, molasses, egg, yogurt and milk. Whisk until smooth.  Add dry ingredients, mix until well combined.
  • Pour batter in muffin liners, filling halfway, sprinkle with coarse sugar.
  • Bake 18-22 minutes. (Makes 12 muffins.)

Jenna Beaugh’s Gingerbread

According to Jenna, this recipe is from her great grandmother.  The original recipe is from the 1930s, so Jenna updated it with a couple of tweaks.  I’m sitting here letting mine cool and it smells fantastic!  Click here to get the full recipe.

Happy baking!

xo