Amelia Bedelia’s Sheet Cake

The Fudgelet and I go to storytime at the library weekly. It’s really well-run with the perfect mix of stories, songs, nursery rhymes, and talking. Each week, we go and return books, then if there is time look at books first, but usually we do storytime then books after. He likes to “help me” check out and then we go home for lunch. At lunch we usually read through all of the books while he eats, and then we read them throughout the week. Some books are clear winners right off the bat. It’s also fun to see what new interests he picks up from the books. Recently, dinosaurs have been a hit. He really wanted an Amelia Bedelia book, but I never liked them much. They also seemed a bit long and old for him, but he had grabbed one where Amelia bakes cakes.

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Eggless Chocolate Cake with Fudge Frosting

Since I just posted about K’s birthday cake, I also need to share the Fudgelet’s second birthday cake. Or should I say cakes? I ended up making this recipe into 2 cakes because we were having friends over in the morning for a playdate party and then K was going to celebrate with us in the evening when he was home from work. I figured there is nothing wrong with blowing out candles twice. Speaking of, how many candles do you put on cakes? Always the number for a person’s age? Or a random number/design? Or a combo? I did a random number which confused one of the party guests. We used to do both…one color for the age and then other colors to form a design. Blowing out candles was so fun, why not have more?

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Black Chocolate Ice Cream (Eggless)

It’s not quite the end of summer. It’s just the end of August. In fact, in Seattle, summer is considered to extend into September. Our summer starts a bit late (usually after July 4) and then is still going 2 months later. This ice cream is super easy to make since there are no eggs to temper, yet it still remains soft. I am not positive if the golden syrup is necessary for that. I am tempted to try it with all granulated sugar and not partial syrup, but I also don’t want to mess with a good thing. It is a really dark color because I used black cocoa (bought from King Arthur Flour). If you don’t have it, or just don’t feel like paying for it (it’s a bit expensive), you could also use a high-quality cocoa powder that is Dutch-processed. I say high-quality just because if you are going to go to the effort to make ice cream, you may as well use nice ingredients. And for chocolate ice cream, don’t you want the chocolate to be gooooood?

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