Better Late Than Never

Sometimes life is just crazy

busy, hectic and at a fast pace, and as a mom to two kids and a new pup you can feel a bit manic at times.

After rushing out the door yesterday morning to get my son to VBS on time and get our very sick puppy to an emergency vet visit (one of three I made yesterday) I had to do a double check: they are dressed, their teeth are brushed, I fed them and no one was forgotten at home (I've never done this, but it's always been a fear of mine) 

For me, this was success!

I know all of you can relate to this- and when life gets like that, unfortunately the fun stuff sometimes gets neglected- like my blog

so I'm taking a moment to share some things that I've made and just never got around to posting

Mini Lemon cupcakes with Lemon Cream Cheese Frosting for a baby shower- the little boy these cupcakes were made to celebrate has already been born and is completely precious by the way

 These I made for another baby shower for a little boy that was born two weeks ago and who is also extremely adorable; Herb and Parmesan Pull Apart Bread and Chocolate Cherry Cream Cheese Cake Truffles

and lastly a cake with my favorite color combo: pink and brown

Chocolate Cake and Buttercream with hand made and painted fondant flowers

Babies, Beans and Bars

Today I hosted a baby shower for two moms in my play group that will be having baby boys very soon.

One of the mommies has a gluten intolerance, so the challenge for this party was to have snacks available that she was able to enjoy with us. There are many gluten free boxed cake mixes and gluten free cakes to buy at bakeries, but for anyone that knows me that was just not an option. In researching the gluten free recipes out there many of them called for ingredients that you couldn't pronounce and if I can't pronounce it, I don't want to be eating it. I finally came across a recipe with normal ingredients, that had great reviews and I had all the ingredients already. Can you guess the secret ingredient that was used in place of flour????

Black Beans!
Yep, you read it right!
For a cake with no flour in it that is high in fiber and protein, I thought it turned out really well. Especially with heaps of peanut butter icing on top

Gluten Free Chocolate Cake
recipe adapted from here

• 1 (15.5 oz) can of black beans, drained and rinsed
• 4 eggs
• 1 tablespoon vanilla extract
• 5 tablespoons unsalted butter
• 3/4 cup sugar
• 5 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Preheat oven to 350°. Spray two 6″ round cake pans with baker's cooking spray. Blend the beans, 2 eggs, vanilla and sugar in a blender on high until completely blended. In a small bowl whisk together the cocoa powder, baking powder and baking soda. In a large bowl, beat the butter until fluffy. Add the remaining two eggs and beat well after each egg. Beat in the bean mixture. Beat in the dry ingredients. Beat for 1-2 minutes. Pour the batter evenly into the prepared pans and bake for 40-45 minutes. Let cool for 5 minutes. Flip the cake out onto a cooling rack. Allow for both layers to cool completely before icing.

I also made these Cranberry White Chocolate Bars...........just in case the black beans flopped on me!

White Chocolate Cranberry Bars
recipe adapted from here

1 box (18.25 oz.) yellow cake mix
1 box (3.25 oz.) instant vanilla pudding
2 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 c white chocolate chips
3/4 c dried cranberries

Preheat oven to 350 degrees F. Combine first five ingredients and stir until well combined. Add chocolate chips and cranberries and stir until they are evenly mixed in.

Spread batter into a lightly greased 9 x 13" pan. The mixture will be really thick.

Bake for 25 - 30 minutes, or until top is a light, golden brown, and toothpick inserted into center comes out clean. Cool completely in pan and cut into bars.

The fish taco contest is almost halfway over! If you have a moment please vote for my "Jerk Fish Taco with Maple Mango Slaw" here on facebook until March 15th. There is no limit on the amount of times you can vote, and the prize is an iPad!

Oh Baby!

My neighbor is about to have a new grandbaby, and for her daughter in law's shower they were going with a modern look to match the invitations. This was a fun cake to make, and I really love the color scheme they picked! The cake was Italian Cream cake (buttermilk cake with pecans and coconut) with Raspberry filling and cream cheese icing. What a delicious combo!

Bunnies and Babies

It has been a busy week around here! I hosted our neighborhood bunco and decided to do an Easter-y dessert. At Michaels a couple weeks ago I saw these adorable eddible bunnies, and just had to get them. They went perfectly on these peanut butter cream cheese truffles with a white chocolate bottom and milk chocolate top. They were perfectly bite sized to eat while we played.
Today my mom's group got together for a baby shower playdate. Knowing that our friend is having a girl I went with a pink raspberry cream cheese buttercream on my favorite chocolate cake. My favorite flavor combo is chocolate and raspberries, and these were divine! Good luck Erin, we can't wait to meet our newest "sprout"!!

The Sweet Stuff

I have always considered myself more of a cook than a baker. Lately I have had many opportunities to make cakes for people's special occasions and have really come to love it. Here are pictures of what I've made lately