Tag Archives: Birthday

Chocolate Fudge Cake

Owen’s first birthday was yesterday!  He really enjoyed eating and playing with this Chocolate Fudge Cake.  Owen got everything a 1 year old could ever want: a floaty balloon, a strawberry banana smoothie for lunch, a new tooth and Chocolate Fudge Cake.  At my house we always joke that the first birthday is that magical day when you are now able to eat delicious things like chocolate.  At one year old we say goodbye to that forbidden list of foods for kids under 12 months.  This Chocolate Fudge Cake is super moist and delicious.  Happy Birthday Owen!

 

 

Ingredients:
2 Cups Sugar
1 3/4 Cups All Purpose Flour
3/4 Cup Cocoa Powder
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
2 Eggs
1 Cup Milk
1/2 Cup Canola Oil
2 teaspoons Vanilla Extract
1 Cup Boiling Water

Chocolate Fudge Frosting:
1 ½ Squares Bakers Chocolate
3 Tablespoons Water
3 Tablespoons Butter
12 Large Marshmallows
1 1/3 Cups Powdered Sugar

 

 

Preheat oven to 350°F.  Grease and flour a 9 x 13 inch baking dish.

In a large bowl, combine sugar, flour, cocoa powder, baking soda and salt.  Add eggs, milk, oil and vanilla and mix for 2 minutes with an electric mixer to combine.  Stir in the boiling water.  Pour into the cake pan(s).

Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes.  Let cool completely before frosting.

 

Prepare the frosting:

In a large bowl, microwave the chocolate, butter, water and marshmallows until melted.  Heat in short intervals, stirring frequently.  Cool in freezer for a few minutes.

Sift in the powdered sugar and stir to combine.

An alternative way of preparing this frosting is to mix in a high powered blender, like a Vitamix.  Combine the chocolate, butter, water and marshmallows and blend to combine.  Add the powdered sugar and blend until smooth.

Yield: 1 Cake

*Note: This can be made in two 9 inch cake pans.  Double the frosting to allow enough to cover completely.

-Recipe adapted from Hershey’s Kitchens-

Strawberry Cake

 

This strawberry cake is for Chloe’s 3rd birthday, which was yesterday.  She had been requesting a strawberry cake for several weeks now, so I thought I would give it a try. I almost cheated and bought a strawberry cake mix.  I saw it sitting there on the shelf staring at me and it cost less than the box of cake flour in my basket.  It was tempting with the little doughboy on the box with his sweet smile, but I couldn’t do it…I had to make my own strawberry cake for my sweet Chloe’s birthday.  I have to admit that my first attempt was a complete and utter disaster.  It was the saddest looking cake ever.  It didn’t rise at all, it was somewhat uncooked in the middle and it was crispy around the edges.  It sat on the counter looking pitiful for several hours.  I kept walking by it trying to decide if it was salvageable.  There was no saving this baking tragedy.  I trashed the first recipe and started from scratch.  I figured it couldn’t get worse than the first cake.  The second attempt was not only much better, but it was delicious.  Chloe got everything she wanted for her birthday, a strawberry cake, a floaty balloon and a picture of a duck colored by mom.  We got those magic relighting candles for Chloe’s cake, which she thought was awesome since she could blow out the candles many times.

 

 

 

Ingredients:
Cake:
1 Heaping Cup Whole Strawberries
1/2 Cup Milk
4 Eggs
2 teaspoons Vanilla
2 3/4 Cup Cake Flour
1 3/4 Cup Sugar
2 teaspoons Baking Powder
3/4 teaspoon Salt
3/4 Cup Unsalted Butter, softened and cut into 1/2 inch slices
Strawberry Glaze:
4 Strawberries
1 Cup Powdered Sugar
2 Tablespoons Butter, melted
1/2 teaspoon Vanilla

 

Preheat oven to 350°F.

Blend the strawberries and milk together in a blender or food processor.  Add the eggs and vanilla and pulse a few times to combine.

In a large bowl, combine the flour, sugar, baking powder and salt together.  Add the butter and mix with an electric mixer until the mixture looks like coarse crumbs.

Add the strawberry mixture and mix on medium speed for about 1 minute to combine.

Pour into a 9×13 inch baking dish and bake for 25-30 minutes.  This can also be baked in 2 round cake pans, although cooking time may need to be decreased slightly.

Cool completely.

Prepare the glaze by combining the strawberries, powdered sugar, butter and vanilla together in a blender or small food processor.  Mix until smooth.  Pour glaze on cake.

Yield: 1 Cake

Root Beer Chocolate Cake

And here is the recipe for Robbie’s birthday cake.  This cake turned out great and was super moist.  The glaze is quite tasty too.  This recipe came from Food Network.

 

Ingredients:
1 Stick Unsalted Butter, plus more for the pan
2 Cups All-Purpose Flour, plus more for dusting
2 1/2 Cups Root Beer
1 Cup Unsweetened Cocoa Powder
1/4 Cup Semisweet Chocolate Chips
1 Cup Granulated Sugar
1/2 Cup Packed Dark Brown Sugar
1 1/4 teaspoons Baking Soda
1/2 teaspoon Ground Allspice
1 teaspoon Salt, plus a pinch
3 Large Eggs, beaten
2 1/2 Cups Powdered Sugar
1 teaspoon Vanilla Extract

 

Preheat oven to 325°F.  Butter and flour a Bundt pan, shaking out any excess flour.

In a medium saucepan over medium heat, melt together 2 cups root beer, cocoa powder, chocolate chips and butter.  Whisk in the granulated sugar and brown sugar until dissolved.  Let cool.

In a large bowl, combine the flour, baking soda, allspice and 1 teaspoon salt.

Whisk the eggs into the cooled root beer mixture.  Add to the large bowl containing the flour mixture.  Fold together to combine.

Pour the cake batter into the prepared Bundt pan and place in oven.  Bake until a toothpick inserted in the center comes out clean, about 55 minutes.  Rotate the pan half way through baking.

When the cake comes out of the oven, poke all over with a skewer.  Pour 1/4 cup root beer over the cake and let rest for 20 minutes.

Invert the cake onto a serving dish.  Let cool.

When the cake is cooled, make the glaze.  Combine 1/4 cup root beer, a pinch of salt, powdered sugar and vanilla in a medium bowl and whisk until smooth.

Drizzle the root beer glaze over the cake.

 

 

 

 

Serves 8-10

Fried Chicken Eggs Benedict

This is the meal that Robbie wanted for his birthday this year.  It’s quite a meal!  It’s my homemade version of the fried chicken eggs Benedict from Hash House a go go.  It’s mashed potatoes, biscuits, lettuce, tomatoes, bacon, sage fried chicken, eggs, mozzarella cheese, and a chipotle cream sauce.  Make sure to read through this whole post before making this dish since you will be preparing several things at once.

 

 

Ingredients:

Mashed Potatoes:
2 Russet Potatoes, cut into cubes (skin left on)
2 Tablespoons Butter
1/4 Milk
Salt & Pepper to taste

Biscuits: (from All-Recipes)
1/4 Cup Butter, softened
1 Cup All-Purpose Flour
1/8 teaspoon Baking Soda
1/2 Tablespoon Baking Powder
1/4 Cup Milk

2-3 Romaine Leaves
1 Roma Tomato Sliced
3 Slices Thick Cut Bacon

 

Sage Fried Chicken: (Actual Hash House recipe)
1 Large Chicken Breast, made into 2 cutlets (see how-to here)
1 Egg, beaten
1 Cup Cornflakes, slightly crushed
1 teaspoon freshly minced sage (or dried)
Canola Oil

 

2-3 Eggs (or use the remaining egg whites from the sauce) + 1 Tablespoon Butter/Oil
2 Thick Cut Slices Fresh Mozzarella Cheese

Chipotle Cream Sauce: (modified from a Food Network recipe)
4 Egg Yolks
1 Tablespoon Freshly Squeezed Lemon Juice
1/2 cup Unsalted Butter, melted (1 stick)
Pinch Cayenne
Pinch Salt
1 Chipotle Pepper in Adobo Sauce(chopped) + 1 teaspoon of the adobo sauce

 

 

 

 

  • The first thing I did was prepare the biscuit dough so I could just pop them in the oven when the time came.

Sift the flour, baking soda and baking powder into a medium bowl.  Cut in the butter.

Gradually add the milk until a soft dough forms.  Knead for 30 seconds on a floured surface.

Roll out to 1/2 inch thickness and cut out 6 round biscuits.  Place on a greased baking sheet.

Preheat the oven to 450°F.  Set aside and wait to bake these until you’ve prepared a couple other things first.

 

  • Next prepare the chicken to be fried.

Beat the egg on a small plate.  On another small plate combine the cornflakes and sage.

Dip the chicken in the egg then in the cornflake mixture.  Set aside.

 

  • Heat a large skillet over medium-high heat and add the bacon. (I have 4 slices of because I made 1 slice for Chloe’s dinner)

Cook on both sides until browned, reserve on a paper towel lined plate.  Save the bacon grease in the skillet.

 

  • Place the potatoes in a medium saucepan with enough water to cover them.  Bring to a boil over high heat and cook until softened.  Drain and return the potatoes to the pan.

Add the butter, milk and season to taste with salt and pepper.  Mash with a potato masher.

 

  • Now is the time to put the biscuits in the oven.  Bake for about 12 minutes, or until lightly browned.

 

  • Add enough canola oil to the skillet with the bacon grease to make it about 1/4 inch deep.

Add the coated chicken and cook for 3-4 minutes on each side, or until browned and cooked through.

 

  • While the chicken and potatoes are cooking, prepare the chipotle cream sauce.

Whisk the egg yolks and lemon juice in a stainless steel bowl until they thicken and double in size.  Add the cayenne, salt, chipotle and sauce.

Place the bowl over the saucepan with the potatoes.  Keep whisking and slowly pour in the melted butter.

Keep whisking until thickened.  Keep warm until ready to serve.

*Note: if the sauce thickens up on you, just whisk in a little warm water before serving.

 

  • Now it’s time to cook the eggs.

Whisk the eggs with salt and pepper.  (I added 2 eggs to the remaining egg whites so Chloe could have some eggs for dinner too).

Heat the butter or oil in a small skillet.  Add the eggs and cook until done.

 

  • After the eggs are cooked.  Add the slices of mozzarella cheese to the skillet to heat them up.  Cook for about 30 seconds total just to make them slightly melted.  Be careful not to make a melted cheese mess.

 

Now it’s time for assembly.  On top of a large platter, layer in this order:
Mashed Potatoes
3 Biscuits
Lettuce
Tomato Slices
Bacon
Fried Chicken
Eggs
Mozzarella Cheese
Chipotle cream sauce

And don’t forget to stab it with a steak knife…or 2!

There you have it!  A crazy birthday meal!

Yield: 1 super-huge serving (Serves 2 adults)

Robbie’s Birthday Dinner

This is what Robbie wanted for his birthday dinner this year.  It’s a remake of something he had in Las Vegas at Hash House a go go.  It’s actually a breakfast item on their menu, but I couldn’t imagine eating this for breakfast.  Starting at the bottom of the stack, it’s mashed potatoes, biscuits, lettuce, tomatoes, bacon, sage fried chicken, eggs, mozzarella cheese, and a chipotle cream sauce.  Click here to see the recipe.

And it’s not a birthday without cake!  If you know Robbie you know he loves root beer.  So I made him a Root Beer Cake.  Click here to see the recipe.

 

Happy Birthday Robbie!

 

Chloe’s Birthday Party

We had my daughter’s 1st birthday party today.  My little Chloe is 1 now.  We made a bunch of pizzas for the party.  It was a lot of work, but was totally worth it.  So yummy!  We also made chocolate cupcakes and carrot cupcakes.  Chloe had a chocolate cupcake and made a huge mess of it.