To her, it was perfect.

She asked for a pink cake.  ALL pink.
"Mama, I want a PINK strawberry cake with PINK strawberry frosting for my birthday!" 

I couldn't WAIT to make it for her.  I had visions of perfectly piped roses, swooping buttercream swaths, fluffy pink layers of cake, fresh strawberry filling and three pink birthday candles to top it off.  I pored over pictures of beautiful cakes and even sketched out a version of The Perfect Pink Cake on paper.  The cake recipe was one I'd made numerous times before and knew would be delicious.  The frosting was one I'd perfected just a few weeks before. 

 

This is quite possibly the prettiest cake on the planet.  Leave it to Martha...

     Since we were celebrating a few days after Thanksgiving, we would be at my parent's home in Florida.  In my suitcase I packed 8 different frosting tips (each handpicked for a different purpose), a rose nail, silvery candy pearls and piping bags.  I sent my mom a detailed shopping list of ingredients to buy ahead of time, in case the store were too crowded or closed to buy what I needed the weekend after Thanksgiving.  I. Was. Prepared.
 
Reality Hit:
A last minute grocery trip, disposable cake pans, a fussy baby, humid Florida air, uneven layers, persnickety buttercream, and not enough time.  It was, officially, the ugliest cake I've ever made.
I was heartbroken.  Disappointed.  Frustrated.  

Melty frosting.

The leaning tower of Pink Cake Wreck.

   And then she saw it.  Eyes wide and smile even wider, she reached a finger out to steal a taste of frosting and then extended her arms for a hug.  As she snuggled into the crook of my neck, she whispered, "Mama, I love my pink cake."

A few days later her Bompa would ask her, "What was your favorite thing about your birthday?"
Her answer? "Eating cake!"  Mission accomplished. 

Happy 3rd Birthday to my sweet, bright, chatty, loving, curious girl! 

Some Disconnected Rambling, Roasted Pumpkin & Pancetta Pasta and Quiet Cupcakes

 

Mini Lemon Cupcakes with Lemon Cream Cheese Buttercream for a good friend's birthday. (recipe below) Since the cake recipe doesn't require a mixer I prefer to call them "Shhhhh...The Babies Are Napping" Cupcakes.  

These wee bites were decorated by my very talented nearly-3yr-old.  

We plan to open a bakery together before she turns 5.

 

I busted out the winter dishes this weekend.  I swear they really do help brighten the cold, snowy, dark days.  Plus, everything tastes a little bit yummier in a festive bowl, right?

 

Baked Macaroni and Cheese with Roasted Pumpkin & Pancetta  (recipe below)

 

Three generations of love.  A little bit of girl talk and so. many. giggles.

 

I took this photo to remind myself of how fast this time with her will fly.  We'd been stuck in the house all day due to the weather and I was feeling worn down, restless and in no mood to play.  Naps weren't great, Daddy was working late, Mama needed a workout and the laundry piles were threatening to suffocate all of us.  

 All she wanted was someone to sit with her while she molded, squished, smashed and chatted. 

All I wanted was a moment. to. myself. and perhaps some time to pull my house back together (and fold a load or two of laundry). 

I chose to take a deep breath, pour a glass of wine and jump in with her.  It made my day.   

 

 Her: "Cheeeeese!"  

Him: "BRIGHT COLORS!!!"

 

"Huh?"

 

"BRIIIIGHT COLOOOORS!!!!!"

Speaking of bright colors, yellow is officially OUT.  As is the jaundice!

 Leaving only pure cute.

Roasted Pumpkin & Pancetta Pasta

This is essentially macaroni and cheese topped with sweet roasted pumpkin and smoky pancetta.  I prepped it in the morning, covered and refrigerated it, then baked it just before dinner that night.  Serve this with a simple salad of Arugula, pears and walnuts.  So delicious on a cold autumn day.  

Ingredients:

• 3/4  teaspoon  salt, divided
• 1/2  teaspoon  dried rosemary
• 1/4  teaspoon  freshly ground black pepper
• 3  cups  (1-inch) cubed peeled heirloom pumpkin (or butternut squash)
• Cooking spray
•  6 oz. pancetta, chopped
• 1/4 cup minced shallots
• 8  ounces  uncooked penne
• 1/4  cup  all-purpose flour
• 2  cups  2% reduced-fat milk
• 1/8 tsp nutmeg
• 3/4  cup  (3 ounces) shredded "Italian blend" cheese (Mine had romano, asiago, provolone and mozzarella)
• 1/3  cup  (1 1/2 ounces) grated fresh Parmesan cheese

Directions:

1. Preheat oven to 425°.
2. Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Decrease oven temperature to 350°.
3. Cook the pancetta in a large nonstick skillet over medium heat until crisp. Remove pancetta from pan and set aside, reserving 1 1/2 teaspoons drippings in pan. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
4. Cook pasta according to the package directions until just barely al denta, omitting salt and fat. Drain well.
5. Combine flour, 1/2 teaspoon salt and nutmeg in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add shredded Italian cheeses, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 350° for 25-30 minutes or until bubbly and the cheese begins to brown.
6. Let sit 10 min before serving.

Adapted from HERE.

Quiet Mini Lemon Cupcakes

Ingredients:

• 1 cup unsalted butter
1 cup water
2 cups all-purpose flour
• 1 2/3 cups white sugar
1 teaspoon salt
1 teaspoon baking soda
• 2 eggs
• 1/2 cup sour cream or plain low-fat yogurt
• 1 tsp pure vanilla
 zest from one lemon

Directions:

1. Preheat oven to 350 degrees.  Line 48 mini-muffin tins with liners or generously grease a 10x15x1 inch baking pan.
2. In a medium bowl, combine flour, sugar, baking soda and salt.  In a separate bowl, whisk eggs, sour cream and vanilla.
   
3. In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and quickly whisk in dry ingredients first, followed by egg mixture. Whisk gently until smooth but do not overmix.  Stir in lemon zest. Pour batter into a greased 10 x 15 x 1 inch baking pan. (or prepared cupcake tins)
4. Bake at 350 degrees F (190 degrees C) for 20 to 22 minutes (10-12 min for minis), or until cake is just barely golden and springs back when lightly pressed. Cool completely before frosting.

Lemon Cream Cheese Buttercream

 Ingredients:

• 1 stick unsalted butter, room temp.
• 8 oz. cream cheese, room temp.
• pinch of salt
• 3-4 T fresh lemon juice, divided
• 2 tsp. pure vanilla
• 4 cups confectioners sugar

Directions:

1. Beat butter, cream cheese, salt, vanilla until smooth. 
2. Add in confectioner's sugar, 1/2 cup at a time.
3. Beat in lemon juice, starting with one tablespoon and then adding the rest one teaspoon at a time, until frosting is light and fluffy.  You may not need all of the lemon juice.
4. Frost cooled cupcakes immediately or store in an airtight container in refrigerator until ready to use.  Bring buttercream to room temp and rewhip before frosting cupcakes.

Adapted from my brain.  :)

Cupcakes, Penguins and Bears, Oh MY!*

Applesauce Cupcakes w/ Caramel Frosting 

Makes 36 cupcakes

Ingredients:

-3 cups all-purpose flour

-1 cup whole wheat pastry flour
-4 teaspoons baking powder
-1 teaspoon baking soda
-1 1/2  teaspoons salt
-2 teaspoons cinnamon
-1 teaspoon ground ginger
-1/4 teaspoon ground cloves
-2 sticks unsalted butter, at room temperature
-1 2/3 cup packed light brown sugar
-2 teaspoons pure vanilla extract
-4 large eggs, room temp
-3 cups unsweetened applesauce, room temp

Directions:
Preheat oven to 350 degrees (or 325 for convection oven).  Line cupcake pans with paper liners. 
In a large bowl, whisk together flours, baking powder, baking soda, salt, and spices. In a separate mixing bowl, beat butter and brown sugar with an electric mixer at high speed until light in color and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.  On low speed, alternate adding in applesauce and dry ingredients, beginning and ending with dry, until just combined. The batter may look a little curdly and uneven.

Divide batter evenly between prepared pans and bake until a wooden pick inserted into center of a cupcake comes out clean or tops spring back when lightly pressed, about 15-20 minutes.  Remove from pans as soon as possible and place on racks to cool completely.  Frost with Caramel Buttercream (recipe follows).
Adapted from the always brilliant smittenkitchen.

Caramel Buttercream (Dark Penuche Frosting)
Makes enough to frost 48 cupcakes or one large 3-layer cake (i.e. you will have some leftover) 

Ingredients:

-2 1/2 sticks unsalted butter

-2 cups packed dark brown sugar

-1 tsp salt

-1/2-3/4 cup milk

-2 tsp vanilla

-6 cups confectioners sugar 

Directions:

Melt together 2 sticks of butter, salt and dark brown sugar.  Bring to a boil and reduce heat to medium.
Whisking constantly, cook 5 minutes on medium.  Stir in half a stick of butter, one tablespoon at a time and 1/2 cup milk.
Boil 2 minutes more.  Remove from heat and cool to room temperature.
Beat in powdered sugar, 1/2 cup at a time, adding more milk if necessary, 1 T at a time.  Beat until lighter in color and fluffy.  Frost cooled cupcakes immediately. 

Applesauce cupcakes, sans frosting.  

They were almost as tasty unadorned as they were covered in frosting.

A very happy penguin!

An ornery cupcake, impatiently waiting for her first "real" Trick Or Treat, was not in the mood for pictures.

A growing boy, enamored with his sister, listens to a story.  She's a fantastic storyteller.

And it was a pretty hilarious tale.

 

How sweet as pie is this wee face?

*Apologies for the corny title.  I couldn't help myself.

Sugar Cookie Birthday Cake Bars

I am passionate about cake (understatement of the year--see other blog), especially cake of the celebratory variety, i.e. birthday cake and wedding cake. My dream birthday would involve scores of cakes with numerous layers with several fillings, all of which would be covered with PLENTY of sweet buttercream. My husband is neither a foodie nor a big fan of cake (such a travesty), so for his birthday celebration this weekend I was a little at a loss. As far as sweets go, he really only likes cheesecake and frosted sugar cookies. However, with a toddler and a newborn in the house, both of these time-consuming sweets weren't really an option.

Enter The Sugar Cookie Bar Recipe, which food bloggers have been swooning about for months. With all of the sweet deliciousness of a decorated sugar cookie at a fraction of the work, it seemed the perfect choice. What's more, these came together quickly and easily enough to hold the attention of my 2 yr old "sous chef," providing fun and entertainment for a boring Friday afternoon! But the best part about them? They were terribly yummy. The Birthday Boy loved them (Confession #1: I did, too...many times over, if you catch my drift.) (Confession #2: I committed a cardinal sin of baking and used a jar of Pillsbury Butterbream frosting rather than making my own, even though I used to bake and frost for for an ACTUAL PAYCHECK. I blame the sleep deprivation.)


Sugar Cookie Birthday Cake Bars

Ingredients:
For the cookie bars:
*1/2 cup (1 stick) unsalted butter (room temp if possible)
*1 cup sugar
*2 large eggs
*2 teaspoons vanilla extract
*2 1/2 cups all-purpose flour
*1 teaspoon salt
*1/4 teaspoon baking soda

*3 cups of your favorite buttercream

Directions:
Preheat the oven to 350 degrees (325 for a convection oven). Generously grease a 9x13 baking pan.

Combine the butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until light and smooth. Beat in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in vanilla. In a medium bowl, whisk together the flour, salt and baking soda. Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.

Transfer the cookie dough to the prepared baking pan and press into an even layer. Bake 10-15 minutes, until edges are light golden brown and a toothpick inserted in the center comes out clean. Do not overbake. Transfer the pan to a wire rack and let cool completely before frosting.