All Natural Lemon Loaf

For the lemon lovers out there, here is a recipe full of natural tart lemon flavor.

I set out to make a lemon loaf like the one my boys {who are endless lemon lovers} drool over at the coffee shop.  I wouldn't say this is a copy cat recipe.  I would say it is BETTER!  Fluffy.  Moist. Flavorful.  And natural.

I didn't search the web for a copycat recipe because I knew a couple of things.  One, there would be way too many to choose from.  The original most likely relies on something other than real lemon for its flavor.  I don't know that; I'm just guessing.

So I relied on a few prior recipes and the recent success I had with making flavored sugar from zest {in my most recent success it was with orange zest}.  I am quite amazed at how incredible the flavor of the zest permeates the sugar crystals.  The smell of the citrus oils is beautiful.  And it adds so much natural flavor to a recipe.

So here is the results of testing and tweaking.  If you are looking for a copy cat recipe for lemon loaf, this isn't it.  If you are looking for a tart but sweet, almost divine lemon cake/bread/whathaveyou, this is it.

All Natural Lemon Loaf
2 cups white sugar
zest from 2 lemons
3 c flour
1 tsp baking powder {double acting}
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, room temperature
5 eggs, room temperature
1 1/2 tsp pure lemon extract
1 tsp vanilla
1 c sour cream, room temperature
1/2 c pure lemon juice*
Lemon Glaze {recipe follows}

*I juiced the two lemons and got 1/2 cup of lemon juice.  The remainder of the juice needed for the glaze was from a bottle of organic, 100% lemon juice.

Preheat oven to 350F.  Grease and flour two standard loaf pans.  Combine sugar and lemon zest in jar; shake and seal for at least 10 minutes.  Recommend doing this the day before for a stronger lemon flavor.

Combine flour, baking powder, baking soda and salt.  Whisk and set aside.  Cream butter and lemon sugar together for 5 minutes, til fluffy. Add eggs, one at a time, blending well after each addition.  Add vanilla and lemon extract.  Scrape sides of bowl with rubber spatula to incorporate all ingredients.

Add 1/3 of flour mixture to butter; blend just to combine.  Add lemon juice; blend.  Add another third flour mix to batter; blend just to combine.  Add half of the sour cream; blend.  Add remaining flour and sour cream.  Blend just to combine.

Divide batter between two loaf pans.  Bake in preheated oven for 50~60 minutes, til golden and toothpick inserted comes out clean.  Cool on wire racks completely before removing.

To make lemon glaze, combine 2 cups of powdered sugar with 1/3 cup pure lemon juice.  Whisk to combine.  Pour over tops of cooled loaves.  Keeps for 2-3 days on counter if covered with cloth or parchment.

I used a combination of baking powder and baking soda.  Why baking powder?  Baking soda often causes cakes and baked goods to brown, especially when cooked a long time.  Baking powder doesn't so much and it's rising affect works with the heat, so more time cooking works with the baking powder.  Here's a great explanation and visual demonstration of the browning effect at Serious Eats.  One more thing.  Most baking soda sold now is double acting so that is what I used.  If you don't have double acting, just make certain you bake your lemon loaf as soon as you have the batter mixed and in the pan.

Orange Poppy Seed Bread

Do you understand the idea that the radio can kill a song?  It's played over, and over, and . . . Then without notice the song disappears, rarely to be heard on the radio again.  And one day, you walk into a coffee shop and the song is playing.  I forgot all about this song!

Sometimes I feel that way about recipes.  Everyone makes spinach dip or buffalo wings when there's a get together.  I love those things but after a while you want something different.  And sometimes you forget about those recipes.

For me this happened with lemon poppy seed muffins.  They were always a sure thing for breakfast or snack and just became mundane.  This week I was looking for a lemon recipe and happened upon one for a poppy seed bread with orange glaze.  Well, that was a bit of a change.  Enough to capture my interest.

The recipe needed some sprucing up.  I swapped the oil for melted butter; this trick works great for baked recipes.  Butter is so much more flavorful and natural {I know, oil is naturally occurring.  It just seems so unnatural to use a whole cup in something you'll eat} and gives a beautiful golden color to baked goods.  The batter is enough for two loaves or a loaf and some muffins.  Or a loaf and some small cakes, mini bundt cakes precisely.

The third change was a must for the orange flavor.  The original recipe called for 1/4 cup of orange juice in the glaze.  The orange flavor in the finished bread was indiscernible.  But the bread was luscious.  With the second go-round I took zest from two oranges and stirred it into the sugar.  The sugar will absorb the oils from the orange zest, which is where much of the flavor is, at least concentrated flavor.  Put the orange zest and sugar together in a jar; stir and shake.  Let sit for at least ten minutes.  I've started doing this and leaving it over night.  It makes a huge difference in the flavor of the bread.

I feel like I have rediscovered a lost song, one that is bright and cheery and makes my toes tap.  Only, it's a recipe.  And my taste buds are singing it's sweet and happy tune.

Orange Poppy Seed Bread
1 c white sugar
zest from two medium oranges
1 c brown sugar
1 c {2 sticks} butter
3 c flour
1 1/2 tsp baking powder
1 1/2 tsp salt
2 tsp vanilla
3 eggs, room temperature
1 1/2 c milk, room temperature
1/4 c poppy seeds

Stir zest and white sugar together.  Allow to set for at least ten minutes.  Melt butter; let cool.
Preheat oven to 350F.  Grease pans {2 loaf pans or 12 large muffin/cakelette pans}.

In large bowl combine flour, baking powder and salt.  Add orange~sugar, brown sugar, melted butter, vanilla, eggs and milk.  With mixer, blend on medium speed for two minutes.  Stir in poppy seeds.  Divide batter evenly between pans.  Do not fill muffin/cakelette cups more than 3/4 full to avoid spilling.  Bake loaf 45-55 minutes, until golden and inserted toothpick comes out clean.  Bake muffins/cakelettes 25-30 minutes.

While loaves are baking, make glaze.  Combine 1/2 cup sugar, 1/4 cup orange juice and 1 teaspoon vanilla.  Whisk together.  When loaves are removed from oven, pour glaze over loaves while in pan.  Let cool completely, in the pan.  For muffins, let cool for 10 minutes in pans.  Remove and drizzle glaze over top of muffins.

If using large muffin tins or min cake pans, don't over fill.  Use about 3/4 cup of batter so that the batter doesn't spill over while baking.  The muffins can be glazed after they are removed from the pan.  The loaf should be glazed in the pan and allow to cool completely before removing.

Hot Fudge Ice Cream Cake

Years ago I planned a birthday party for my big brother.  I was afraid my party plans were ruined when the DC area {where I live} was hit with a huge snow storm.   January 6, 1996 was the first day of record breaking snows and another snowstorm hit a week later.  My big brother's birthday was sandwiched between the two storms.  I prepared to postpone the party, but everyone seemed inclined to dig themselves out of their homes.  My small apartment was filled from corner to corner with people.

Planning the menu, I decided to make a hot fudge ice cream cake.  Ice cream, in the middle of a blizzard?  Well, when we were younger, my sisters and brother and I would frequent our local Bob's Big Boy, sometimes just for dessert.  And our dessert of choice at Bob's was the Hot Fudge Ice Cream Cake ~ real vanilla ice cream sandwiched between two layers of rich chocolate cake and topped with hot fudge.  There was probably whipped cream and a cherry, but I just remember the fudge.  Thinking about some silly conversations and memories we had, it seemed the perfect birthday cake for the day.

The only regret was not making two ice cream cakes.  It was devoured.  This is now a go to recipe for birthdays and special celebrations, even in the winter months.  The highlight of the cake is the homemade hot fudge sauce.  I will often use the fudge recipe when making chocolate fondue.  It is so delicious.

As we have birthdays coming up, anniversaries of record breaking snowfall, and some extremely cold temperatures hitting us today, I thought I'd make a Hot Fudge Ice Cream Cake.  I think I'll curl up by the fire and enjoy a piece.  Or two.

Following the recipe is a How To Make an Ice Cream Cake, Step by Step.

Hot Fudge Ice Cream Cake

1 Boxed Fudge Cake Mix {recommend Duncan Hines Classic Dark Chocolate Fudge}
1/2 gallon Real Vanilla Ice Cream {recommend Kirkland Vanilla Ice Cream~ Costco Brand}
Hot Fudge Sauce {recipe follows}
Whipped Cream
Maraschino Cherries

For Fudge Sauce
1 c semi~sweet chocolate chips3 tbsp butter
1 14 oz can sweetened condensed milk
3 tbsp whipping cream
1 tsp vanilla

Preheat oven to 350F.  Grease a 13"x9" cake pan.
Make cake according to package directions and cool completely.
Slice cake in half horizontally.  Place bottom layer in cake pan.  Slice ice cream into even pieces and place evenly over bottom layer of cake.  Top with second layer of cake.  Cover and freeze until serving, at lease an hour.

To make fudge sauce, place all ingredients in saucepan and heat over medium heat to melt butter and chocolate chips. Stir constantly.  Remove from heat once butter and chips are melted; do not boil.

Cut cake into squares.  Serve with hot fudge sauce spooned over tops to drip down sides.  Add a dollop of whipped cream and a cherry, if desired.

How to Make an Ice Cream Cake, Step by Step

1.  Bake cake and cool completely.  Towards the end of the time the cake is cooling, place ice cream in the refrigerator to let it soften.  Let ice cream soften at least 30 minutes in the refrigerator, but could soften a bit longer.

With cake on a cooling rack, slice horizontally.  Using a serrated knife, such as a cake knife or a bread knife, works best.  Having the cake on the elevated surface allows it to be turned while it is being sliced and allows you to see that it is being sliced relatively evenly.

Do not separate layers of cake yet.  Cover with plastic wrap and freeze for at least 10 minutes or longer.  Chilling the cake before moving the layers helps keep the cake from breaking apart.

2.  Place one of the cake layers into the bottom of a cake pan, the same size as it was baked in.  Place the second half of the cake back in the freezer until ready to use.

Remove the ice cream from the refrigerator.  If the ice cream will not easily slide out of the container, use a pair of kitchen scissors to cut down the side and around the bottom.  Peel the container off of the ice cream.

Using a large knife, slice softened ice cream into three equal rectangles. Place two of the rectangles at opposite ends on the bottom layer of the cake which has been placed in the pan.  Use the remaining rectangle of ice cream to fill in the exposed areas of the cake.  Cut it into pieces, filling in as you work.

If the ice cream is soft enough, spread it to even it out.  The back of an ice cream scoop works well for this.  If the ice cream isn't soft enough to spread, cover the dish with the cake and ice cream, and place in the refrigerator for 10 minutes before spreading the ice cream.

3.  Remove the second layer of cake from the freezer.  Top the ice cream layer with the cake.  Lightly press down.  Cover the cake with plastic wrap.  Freeze for at least one hour before serving.

Strawberries and Cream Cupcakes with Strawberry Frosting~ Purely From Scratch

When visiting cupcake shops, I almost always opt for a strawberry cupcake if one is on the menu {not that I stop at just one cupcake}.  Ever since a friend made me a strawberry cake with strawberry frosting for my birthday when I was in sixth grade, strawberry has been my favorite.  Funny thing is, I'm absolutely certain she used a boxed mixed and canned frosting.  And for years I have been on a mission to make a purely from scratch strawberry cake recipe~ no boxed mixes, no strawberry jello, just old~fashioned, homemade strawberry cake.  Sadly, success has not come quickly.


Fresh, ripe, huge strawberries and a little helper are key to making your own strawberry cupcakes.

This past winter I treated myself to the Back in the Day Bakery Cookbook purely to try the cupcake recipes.  I made the birthday ones and my husband raved about them.  I have yet to make their strawberry ones.  I'm acting like my two year old and being quite stubborn, insisting that I know what I want in a strawberry cupcake.



I looked over some recipes for other cupcakes and cakes that I really like that involve fruit, trying to mimic some of them.  After a few trials {deflated cupcakes, lack of strawberry taste, etc.}, I decided to keep this recipe.  It is more of a pound cake and does not have a fine cupcake crumb, but it is moist and strawberryful and a pretty, all natural pink.  Oh, I forgot to say they are quite tasty, too.

Strawberries and Cream Cupcakes with Strawberry Frosting

2 1/4 cups all-purpose flour, sifted
3 teaspoon baking powder
1/2 teaspoon salt
8 oz cream cheese, softened
1 1/2 c granulated sugar
3 eggs
1 1/2 cup pureed, strawberry puree

Strawberry Frosting {recipe follows}

Preheat oven to 350 degrees.  Prepare cupcake pans (24 cupcakes) with liners.

In a medium bowl, whisk together flour, baking powder, and salt; set aside.In the bowl of an electric mixer fitted with the paddle attachment, blend cream cheese on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add the eggs and mix until just blended.

Add half of the flour mixture to cream cheese blend and fold in til lightly combined; add half of the puree and fold in lightly.  Continue with the remaining flour mixture and puree, just to combine all ingredients.  Scrape bottom and sides of bowl and incorporate into batter.

Divide batter evenly among prepared muffin cups. Bake in preheated oven for 20~25 minutes, until tops spring back when touched. Cool completely before frosting.  Makes 24~28 cupcakes.

Strawberry Frosting
8 oz butter, room temperature
4 oz cream cheese, room temperature
4 tbsp strawberry preserves
6~8 c powdered sugar

Cream butter and cream cheese together until smooth.  Add one tablespoon of preserves and two cups of powdered sugar.  Blend to combine well.  Continue adding preserves, one tablespoon at a time, and sugar, two cups at a time, blending between each addition until smooth.  Frost cooled cupcakes.  Refrigerate cupcakes until serving.  Allow cupcakes to sit at room temperature for about 30 minutes before enjoying.

Tips and Tricks~
*Use an ice cream scoop to quickly, neatly and accurately fill cupcake tins.
*Fold in flour and puree by hand, not with a mixer.  Over mixing will ruin your cupcakes.
*To make strawberry puree, use fresh sliced strawberries with no added water.  I like my Kitchenaid hand held blender for this job.  It has a handy measuring cup to mix it in so measuring is simple.
*I found that 3 cups of sliced strawberries equaled 1 1/2 cups of puree each time I made these.
*These are an excellent choice for spring and summertime parties~ not to sweet and so pretty.

Coconut Chocolate Chip Bread

I've had a fairly productive effort on making some of the things on my 'Looks Yummy' Pinterest board.  One recipe comes from Culinary Concoctions by Pea Body for Almond Joy Bread.  I wanted to make a treat for two of my college age children to enjoy on their flights back to school, and they both like almond joys, so I chose this.

Reading through the recipe and looking through the pantry caused me to make a few changes such as using coconut milk {I've had a can in the pantry for a year that I have not touched yet} and leaving out the coconut extract.  Once I started mixing I decided to add more coconut and chocolate chips and omit the almonds {I too love Almond Joys but do not enjoy biting into a nut in the middle of my soft dessert}.  Without the almonds it was no longer Almond Joy, but I rather like the addition of lots of coconut.

The result was quite delicious~ a golden, crunchy outside with a moist and sweet coconutty inside.  I omitted the glaze from the original recipe.  I did make some with the remainder of the coconut milk but decided that I rather liked the crusty bread without the glaze.

Coconut Chocolate Chip Bread
based on recipe from Culinary Concoctions by Pea Body
4 eggs
2 c sugar
1 c canola oil
1 tsp vanilla
3 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c coconut milk
2 c shredded sweetened coconut
2 c semi-sweet chocolate chips

Preheat oven to 350F.  Grease 2 loaf pans.
Combine eggs, sugar, oil and vanilla in bowl.  Beat on medium speed for 2 minutes.  Combine flour, baking powder, baking soda, and salt; whisk well.  Alternate adding flour combination and coconut milk, mixing well after each addition.  Fold in shredded coconut and chocolate chips.  Divide batter between two loaf pans.  Bake in preheated oven for 55-60 minutes.  Allow loaves to cool in pans before removing.

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Irish Cream Cake Balls

Here's a quick dessert to make and share this St. Patrick's Day~ Irish Cream Cake Balls.



What you need~
1 cake, crumbled
1 1/2 - 2 c Irish cream
2 bags candy melts

Crumble cake; be sure to break up any larger pieces. Beginning with one cup of cream, combine cake and Irish cream until moist and cake holds shape when pressed on. Form into one inch balls. Place on waxed paper on cookie sheet; put in freezer at least one hour. Melt candies per package directions. Dip cake balls into melted candy coating by setting on top of fork, tapping to remove excess melted candy. Return to waxed paper to set. Makes about 40 cake balls.



I used spice cake but this would be excellent with chocolate cake, especially one made with Guinness such as this one. I do have to admit that using frosting would make forming the cake balls easier but I don't care for all the extra sweetness. Those interested cake balls made with frosting, here's a recipe for Irish cream frosting to use. Slainte!

Chocolate Crepe Cake

We just had the winter storm of the century (or since 1700's) around here. With all of this time stuck inside I finally decided to make a crepe cake that I have been wanting to make ever since I saw it on Big Red Kitchen's site (thankfully I was able to taste it too). With Valentine's Day not far away, I decided chocolate crepes would make this special treat all the more special.


I will not try to fool you; this cake was enormous undertaking in time and patience. But it was well worth it, oh so worth it. At first I was a bit disappointed with the chocolate crepes; the texture was not what I was expecting. But once assembled, the crepes were delicious and perfectly accompanied the cream. The cake has a pleasant texture and taste, not too sweet, and the presentation is gorgeous.


The whole cake is based on this creation from Cream Puffs in Venice. I only used her recipe for the cream filling since I wanted chocolate crepes. I found a variety of recipes for chocolate crepes and decided on the following combination for the over 20 crepes for this cake. With great tips from Big Red Kitchen, I was set for the task.

Chocolate Crepe Cake
4 c milk
3 c flour
1 c cocoa powder
3/4 c powdered sugar
4 eggs, lightly beaten
4 tbsp butter, melted
1 tsp vanilla
1/2 tsp salt
1 recipe pastry cream from Cream Puff in Venice
additional powdered sugar and strawberries for garnish

1. Whisk together dry ingredients: flour, cocoa powder, powdered sugar and salt. Combine milk, eggs and vanilla. Add to dry ingredients, stir lightly. Add melted butter and whisk until smooth. Cover batter and let sit in refrigerator for at least 40 minutes but recommend overnight. Before cooking, bring to room temperature.

2. Heat 9" frying pan over medium heat. Coat with non-stick spray. Ladle about 1/4 cup batter into middle of heated pan and swirl to cover cooking surface of pan. Cook for 1 minute. Using a a rubber spatula, gently lift edge of crepe and slide from pan onto waxed or parchment paper to cool. Continue with all of batter.

3. Once crepes have cooled, place one on cake plate. Top with a couple of spoonfuls of prepared pastry cream. Spread with icing spatula; continue with 20 crepes leaving the top crepe without cream. Arrange sliced strawberries around base of cake and sprinkle with powdered sugar. Keep refrigerated but serve at room temperature.


Some Tips~
Plan two days to make and assemble this cake.
Make the crepe and cream batter the day before.
Start timing once the battered is swirled and cook crepe for one minute.
Go by timer, not by appearance when cooking crepes.
Dust cake with powdered sugar for an elegant appearance.

Chocolate Cake with Dark Chocolate Frosting

What has more sugar than flour, four sticks of butter and over a pound of dark chocolate and is good for you? This. . .


Actually it is good for the spirit; I don't know about the rest of you though.

When I am melancholy or miserable {today quite miserably cold}, I crave chocolate. And today I wanted a really chocolaty cake. I have made the Hershey's cake in the past, and it completely satisfied. But today I wanted a smooth and creamy frosting that was worthy of the name Chocolate Frosting. I found it. And these two, Hershey's Chocolate Cake and Dark Chocolate Frosting, have the perfect marriage.

And basically that is all I am saying because I am in a non-thinking, antisocial mood. But maybe after a few bites of this, that will change. Chocolate cures all ills. Am I correct?


Chocolate Cake with Dark Chocolate Frosting
cake recipe from Hershey's
Ingredients
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 recipe Dark Chocolate Frosting {see below for my adaption}
1 cup semi-sweet mini chocolate chips

1. Preheat oven to 350F. Prepare two round cake pans with oil.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed two minutes. Add boiling water and stir. Scrape sides and stir again. {The batter is extremely thin but produces a delicately sponging cake.}
3. Bake 30-35 minutes. Allow cakes to cool in pans for 5 minutes. Turn out onto cooling racks and allow to completely cook before frosting. Once cake is frosted, press mini chocolate chips into sides of cake with fingers.


Dark Chocolate Frosting
adapted from Martha Stewart
1/2 c cocoa powder
1/2 c hot water
2 1/4 c butter, at room temperature
1/4 c confectioner sugar
1 lb dark chocolate {recommend Trader Joe's Pound Plus Belgium Dark Chocolate}
2 c semisweet chocolate chips

1. Melt dark chocolate and semisweet chocolate chips in double boiler {an aluminum mixing bowl over a small pan of boiler water works fabulously}. Stir and scrape sides of bowl while melting. Set to the side and allow to cool.
2. Mix cocoa powder and hot water till smooth. Set to side.
3. In mixing bowl beat butter and sugar until fluffy. {Cut each stick of butter into about 6 large pieces before placing in bowl.}
4. Add melted chocolate to fluffy butter. Mix well, scraping sides of bowl as needed. Add cocoa-water mixture. Stir well.
This will provide ample frosting for one cake.



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Chocolate Cake with Buttercream Frosting

. . . this is the best chocolate cake EVER!

My daughter just turned the big 10. To celebrate we had a wonderful outdoor party with a bird theme. This birds nest cake played the part, too.



For the past few years I have been using the same recipe whenever I make a chocolate cake, Sandy's Chocolate Cake. The taste appeals to a more mature taste as it has a bit of a sweet-tart taste. I wanted to use something that would certainly appeal to younger children but would be delicious, not just sweet.

This cake was terrific! Lots of chocolate and a great buttercream frosting. It used only brown sugar which added a subtly pleasant taste compared to other chocolate cakes I have made. The frosting was "just like bakery frosting" according to many taste buds.

I asked my oldest daughter if it looked like a bird's nest on top. Her response was, "It must be for one prolific bird!" There were quite a few eggs, but I thought it was beautiful. Maybe not as beautiful as the birthday girl though.



Chocolate Bird's Nest Cake with Buttercream Frosting
adapted from foodnetwork
Cake Ingredients
3 cups packed brown sugar
3/4 cup canola oil
3 eggs
2 2/3 cups flour
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon vanilla extract
1 1/2 cups milk
1 1/2 cups water
1 1/8 cups cocoa powder

Frosting Ingredients
1 cup butter, softened
1 cup vegetable shortening
8 cups powdered sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
6 ounces heavy whipping cream

Directions for Cake
1. Preheat the oven to 350 degrees F. Grease three round cake pans.
2. Combine the brown sugar and oil. Mix at low speed and add the eggs one at a time. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
3. In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. 4. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cakes about 25 minutes or until tester comes out clean.
5. Allow cakes to cool for 15 minutes before removing from pans. When cake layers have cooled, remove from pans and refrigerate until ready to frost.

Directions for Frosting
1. Place shortening and butter in mixing bowl. Beat at low speed, slowly increasing speed to medium high. Cream butter and shortening until light and creamy, about 8-10 minutes.
2. Add salt and vanilla. Blend. Add sugar, one cup at a time and mixing after each addition. Mix on low and slowly add whipping cream. Once well mixed, increase speed to medium high and beat for an additional 5 minutes till fluffy.

To make a bird's nest cake, simply toast 1 1/2 cups of coconut. Sprinkle in a round on the center of the cake. Add some pastel egg shaped candies such as almond M&M's. Garnish the bottom of the cake with remaining toasted coconut.

Slice and enjoy!

A Buggy Birthday Party

Four children's birthday parties down in the past few weeks, one more to go! My youngest turned two a few days ago. He has been interested in living things, but not ones that are larger than he is {unless they are his family members}. So I thought it would be great to have a bug birthday party for him. The funny things is, and I did not realize it until we picked up his balloons, that he does not like bugs! He was a bit terrified by the smiling lady bug balloon. Despite that oversight, he had a great day.

For younger children, I believe it is best {and sanest} to keep to fewer guests, so we only invited some family members to the celebration. We still had games and lots of food. The food was very much geared towards the younger crowd, but the adults thought it was not only adorable, but surprisingly tasty.

Food
I love coming up with cute foods for little kids to eat. I think if it looks fun, they will try it and eat it!

 
Ant Hill~
1 cup cream cheese, 1 cup peanut butter, 1/2 cup chocolate chips mixed together and formed into a cheese ball. Roll the cheese ball in graham cracker crumbs, then poke a hole in the top. Place a line of chocolate sprinkles from the ant hill hole, down the side and around the edges. For an extra cute touch, sprinkle praline crunch around the bottom of the cheese ball. Serve with Bug Bites {graham cracker bug shapes}.

 
Caterpillar Kabobs~
Again, sweet and simple. Ball a canteloupe and a honeydew, then thread onto a wooden skewer.

 
Ants on a Stump~
An apple, sliced into rings, then cored; dip in lemon juice to keep from browning. Drizzle a bit of honey around the top {sap, of course}, then add some craisins. These were very tasty.

 
Dragonflies~
Celery stick with four mini heart-shaped pretzels attached with spray cheese {I don't know what it is really called}.

 
Centipede Sandwich~
Super hero sliced and shaped into curving shape with pickles added under and on the side of each piece for legs, green olives for eyes and celery sticks for antennae.

I think this looked more like a sick fish or turtle, but it tasted great!

Bug Juice~
I simply served limeonade. It is green. It is sweet. The children liked it.


Games and Activities


Put the Spot on the Lady Bug~ Very simple, just like the donkey version
Cut out from red poster board a ladybug shape. Add a head and face if you like. All you need are enough black spots {cut from black poster board or construction paper} for each participant to have one or two.

Buzz, Buzz, Sting!~ Again, like the traditional game, just different words
This is very easy for little ones to play, even if they don't catch on to taking the seat in the correct place.

Making Antennae~ Simple, creative, and fun
Only four things needed for these cute little things~ headband, pipecleaners, pompoms, and glue. Securely wrap one end of each of two pipecleaners around the top of the headband. Then glue one pompom to the other end of each pipecleaner. Allow to dry for a few minutes before wearing.

Other Ideas
We did not have time to get to other games I had planned to play, but here are some of them for those interested.

Bug eating contest~ Fill a plate full of chocolate sprinkles or other colorful sprinkles. With hands behind backs, children eat the sprinkles as quickly as possible. If you have various ages, give the older children more sprinkles than the younger ones.

Caterpillar Crawl~ Children, one at a time, manuever through an obstacle course or just across the room while in a sleeping bag.

Decorations and Cake
These were simple. Green tablecloth with little plastic bugs. Plates and forks and balloons in bright colors. The most elaborate decoration were the napkins.

A wooden clothes {not the spring kind} was used as the body of a butterfly. A bright yellow napkin {any color could be used} was folded accordion style, gathered in the middle, then inserted into the middle of the clothes pin. The napkin was spread apart to form the wings of the butterfly.


The caterpillar cake was made from about eighteen cupcakes, each iced in either bright yellow, green or blue. They were arranged to form a caterpillars body with the front one decorated with m&m's as eyes, nose and mouth. I few slivers of chocolate bar were used as antennae.

The cupcakes were perfect for serving up cake and ice cream quickly.

Hopefully these ideas will be helpful for your own buggy birthday party.

He wasn't so fond of this happy lady bug. I don't blame him; she kind of looks freaky.