Somehow a whole year has flown by, and my baby girl turned 1!
In some ways, it doesn’t even seem real: she still has no teeth and she’s not walking on her own quite yet. Although she loves to enthusiastically yell, “Hi!” on the phone, she still seems to think blowing raspberries is the best form of communication. She’s still my baby—she can’t possibly be a whole year old!
Caitlin has a smile that lights up her whole face. She throws back her head when she grins, and it’s like her entire body quivers with joy. She loves her brother, she loves to explore, she loves hugs, she loves books and ripping paper (not the best combination), and she loves to put every small thing into her mouth. She certainly keeps us on our toes, and we are so glad to know her!
For Caitlin’s first birthday, we threw a bubble bash. I bought bubble machines and wands and set out a bunch of food and we invited friends and family to come celebrate!
The longer I do this blogging thing, the more I bake and cook and try new things, the less I am daunted by recipes that have many steps or seem like they may take a while. I am no longer irritated by sifting. I expect to leave a mountain of dirty dishes in my wake…it doesn’t even seem like a deterrent anymore.
Surprisingly, recipes that I once thought of as time-consuming actually go faster! (I think I finally gained some knife skills, y’all.)
I have become more of a perfectionist, more critical of the foods I produce…because I can actually think of a dozen ways to balance the flavors or improve the texture! (Consequently, I no longer even bother to photograph every new dish I make, because I know I will want to tweak it before I share it.)
Last week, someone sent me a recipe that was literally just a list of ingredients. And I made a pretty amazing cake out of it without batting an eye or consulting any cookbooks.
I feel almost like a different person…I have started to trust myself in the kitchen. I have started to listen to my instincts more and have fewer facepalm moments.
I realized all of this due in large part to this cake. (Thank you, cake, and thank you, mom’s birthday!)
This cake is nothing short of delicious. It’s tender and airy, richly cinnamon and sweet. It tastes like a crisp snickerdoodle cookie. Oh, and it’s made entirely without wheat or dairy. Woot!
My son is smart and wily and creative. He is thoughtful and determined and energetic.
And he is 3 years old!
This year for Jake’s birthday, I really wanted to keep it simple. I wanted to spend less time worrying and preparing, and more time marveling at how my tiny baby turned into this enormous, articulate preschooler, a little boy with a strong will and a contagious smile!
Jake never hesitates when you ask him what his favorite foods are: ice cream and pizza. (Clearly I have been teaching him everything I know…) So this year we decided to have an ice cream party to celebrate what an awesome kid Jake is!
Aren’t moms the best? My mom certainly is! Last week she came to help out with the kiddos: she took over breakfasts with Jake so I could sleep in with the baby, and sent me off to take naps in the middle of the afternoon, and cheerfully ate soup from a can while we gorged ourselves on leftover pasta and enchiladas—all things she cannot eat. I might nominate her for sainthood.
So I thought that for Mother’s Day, a day when we should all treat our mothers to much deserved praise and thanks and special sweet treats, I would share a delicious and indulgent, mom-approved cake recipe! My mom has several food intolerances, and so in honor of her, I bring you a lovely chocolate layer cake that contains no wheat or dairy!