Saturday, August 6, 2011

First Birthday Treats



Baby girl had a great first birthday and her big sister, daddy & I also enjoyed the day!  If you've never checked it out (especially if you have kids under about 8 or so), Under the Sea Indoor Playground in Altadena is a really fun place.  The birthday girl liked riding the little cars and the short slides and practiced her walking quite a bit on the carpeted floor (easier than the hardwoods at home).  In the evening, we had cake with family to celebrate.


Of course, the most fun part of a one year old party is when the baby gets to dig in to the cake!  At first she kept looking at us like, "you're really giving this to me?!?" but then she just leaned over and stuck her face in it!


While I made the birthday girl her own carrot cake with cream cheese frosting (no sugar added), the bigger people enjoyed some better desserts.  I always forget how much flourless cakes fall and shrink after they cool.  I had cute cupcake liners but took the cakes out of them before serving since they totally pulled away from the sides.  These small, rich chocolate cakes were perfect with a little whipped cream and ice cream.



Thank you all for your birthday wishes!  It was a milestone for us all to celebrate.

Flourless Chocolate Cupcakes (from Martha Stewart)
makes about 20

6 tablespoons unsalted butter
8 oz bittersweet chocolate chips
6 large eggs, separated, room temperature
1/2 cup sugar

Preheat the oven to 275 degrees and line muffin tins with paper liners.  Melt butter and chocolate over low heat (or use a double boiler).  Stir to combine and remove from heat and let cool slightly.  Carefully whisk in egg yolks.

With an electric mixer on medium speed, whisk egg whites until soft peaks form.  Gradually add sugar, beating until peaks are stiff and glossy but not dry (don't overbeat).  Whisk one quarter of the beaten egg whites into chocolate mixture to lighten.  Gently fold mixture into remaining whites.  Fill your prepared muffin cups about 3/4 full.  Bake until cupcakes are just set in the centers, about 20 minutes.  Transfer tins to wire racks to cool completely before removing cupcakes (the centers will sink).

Best eaten the same day they're made; keep at room temperature until ready to serve.  Top with whipped cream, if desired.

1 comment:

  1. Now you have me thinking about whipped cream.

    ReplyDelete