Confetti Party Cake

 

It occurred to me that I haven’t posted this Smitten Kitchen recipe for Confetti Party Cake, which is a tragedy because it is ah-ma-zing. It’s easy to make, it’s beautiful, it’s delicious – I dare you to find a flaw in this cake! We’ve made it for a few birthdays now, always to great acclaim. I’ve adapted the recipe to make a 9” layer cake by doubling the cake recipe and quadrupling the frosting recipe; the version below is mine. Note that you need the jimmy-type sprinkles here, not the non-pareil ones, as the latter would bleed too much.

For the cake 

1 cup (8 oz. or 4 sticks) lactose-free butter, at room temperature 

1 1/3 cups (260 grams) granulated sugar 

1 tsp. kosher salt 

4 large egg whites 

1 tsp. vanilla extract 

1 cup lactose-free buttermilk substitute (1-2 Tbsp. vinegar or lemon juice plus lactose-free milk) 

2 tsp. baking powder 

¼ cup (32 grams) cornstarch 

2 cups (260 grams) all-purpose flour 

½ cup rainbow sprinkles (see note above)

For the frosting 

2 cups (1 lb. or 4 sticks) lactose-free butter, at room temperature 

5 cups (600 grams) powdered sugar, sifted if lumpy 

¼ tsp. of fine salt 

2 tsp. vanilla extract, plus more to taste 

4 Tbsp. lactose-free milk or cream 

rainbow sprinkles for decoration

Preheat oven to 350 °F. Line the bottom of two 9-inch round cake pans with parchment paper and coat the bottom and sides with nonstick spray or butter.

Beat butter, sugar, and salt together in a medium bowl. Add egg whites, one at a time, beating until combined and slightly fluffy. Add vanilla and buttermilk and beat to combine. The mixture will instantly look like cottage cheese and you will be sure it’s ruined, but I promise it is not. Add baking powder and cornstarch and beat very well to combine. Scrape down sides of bowl and beat one second more. Add flour and mix just until it disappears. Use a rubber spatula to gently fold in sprinkles.

Spread batter in prepared pans and smooth the top. Bake for 20 minutes, or until a toothpick inserted into the center of the cake comes out batter-free. Let cool in pans on cooling rack for 5 minutes, then run a knife around the sides to loosen the cake, flip it out onto the cooling rack, and slide the cooling rack into the freezer until cake is cool, about 10 to 15 minutes. (Honestly, I just let it come to room temperature on its own.)

While the cake cools, beat butter, sugar, salt and vanilla until fluffy, then add milk or cream 1 tablespoon at a time and beat until smooth. Once cake is fully cool, transfer it to a serving plate. Spread frosting on top — you’ll have more than enough, so if you need to set some aside for small decorations or tinting and writing on the cake, this won’t be a problem. Finish with sprinkles. Share with friends.

2024 knitting projects

I’ve been mostly knitting from the stash this year, while still taking it easy because I didn’t want to make matters worse with my carpal tunnel. I started with a skein of Malabrigo Sock Yarn in Disfraz and made the Bedford hat with it. The pattern reminds me of small bricks, and I really like the horizontal braided line to break it up! It was easy to memorize the pattern once I got started, and I like the result! The resulting fabric is thin enough that I could wear this in Texas. It’s a bit more colorful than it looks in the photos.

Then I bought some yarn because the Actor and his Leading Lady had their fourth baby last summer. I got some Madelinetosh Tosh Merino Light in Translation because it seemed gender-neutral enough, and it was lovely to knit with! I made the French Macaroon sweater (with a single plastic star button from my stash in the back) and matching Tiny Tot hat.

I also used some scrap yarn to make another hat with a wave pattern, this time for the Fox’s teacher who had a baby over the summer.

I had two skeins of Handmaiden Mini Maiden Yarn that I bought forever ago (as in, I still lived in Montreal). It’s a lovely shade of green that is now discontinued, and is 50% wool and 50% silk. I had planned to make some sort of baby cardigan with them, I had even bought buttons for it, but never found the right pattern. So I used one of those skeins to make the Honey Cowl. The pattern creates a waffle-like fabric that is really pleasant! The first go-around, I made a few mistakes, like having one row out of sync, and I felt like it was a little too long and not quite wide enough. So I remade it at a better length, and without mistakes this time! I put it in my shop, and if it sells, I’ll make another one with the last skein.

Finally, I used up most of what I had left of the Nirvana 5 Ply in Charcoal to make another Brioche Hood Hat. I didn’t leave a keyhole opening this time, because I remember how hard that was to style… But anyway, it came out nice, and is now in my shop as well, along with a dark teal lace scarf that I ended up never wearing and decided to part with as well.

Steak Salad with Cilantro-Lime Mayo

 

I got this recipe while leafing through The Whole 30, by Melissa Hartwig and Dallas Hartwig. It’s different from the meals I usually make, but it was a welcome change! Note that the recipe below makes 2 generous or 4 small servings, so feel free to double it. We really enjoyed this!

For the cilantro-lime mayonnaise (my adaptation)
¾ cup mayonnaise
1 lime, juiced
¼ cup minced fresh cilantro
1 clove garlic, minced


Mix the ingredients together and set aside. (You might want to add a tablespoon of water or two to get the consistency of salad dressing.)


For the steak salad
½ cup EVOO
4 limes, juiced
¼ cup onion, finely diced
2 garlic cloves, minced
2 Tbsp. roughly chopped fresh cilantro
1 tsp. mustard powder
1 lb. beef (flank steak, sirloin, or strip steak)
4 cups greens
1 avocado
½ cup halved cherry tomatoes
1 bell pepper (red, yellow, or orange), diced

Combine oil, lime juice, onion, garlic, cilantro, and mustard powder in a food processor and blend on low speed. Place beef in a resealable plastic bag or nonreactive bowl with a lid and add the marinade. Seal and marinate in fridge for 1-8 hours (more is better, especially for tougher cuts).

Remove steak from fridge 30 minutes before cooking. Preheat oven to 350 °F. Heat a grill to high heat or heat a heavy skillet over high heat on stovetop. Line a baking sheet with foil.

Remove the beef from marinade; discard the marinade. On the grill or in the skillet on the stovetop, sear the beef over high heat until a light crust is formed (2-3 minutes each side). Transfer the beef to the prepared baking sheet. Roast in the oven for 8-15 minutes. Let the steak rest for 5-10 minutes, then thinly slice.

While beef rests, toss the salad greens with the avocado, tomato, and bell pepper in a large bowl, then divide between 2 plates.

Place slices of steak on top of the greens. Drizzle the dressing over the steak and salad and serve.

Late 2024 outings

I haven’t been great at updating these past six months or so, but I am still alive and well! I’ve been working on my business (did you know I’m a professional organizer and KonMari Consultant?) and it’s been busy, even though sadly not all work hours are billable hours.

In August, I did this crazy thing where I flew to Montreal on a Thursday, drove with Dear Sister and Dear Brother-In-Law to (and back from) a small town south of Quebec City for my grandmother’s funeral on Friday, flew to Dallas-Forth Worth on Saturday to meet up with the Engineer and our kids for a concert, then drove home to San Antonio with them on Sunday. I had never been so jet set in my life! Anyway, this gave me the opportunity to see a bit of Forth Worth. Of course we made it to the Stockyard for the cattle drive and walked around that part of town. We also went to Bass Performance Hall, where the Fort Worth Symphony Orchestra was performing the music from Final Fantasy VII. It was a beautiful building, in a nice part of town, and we really enjoyed the show!

 

In September, my friend Jen from Montreal was in town for a conference. She was staying at the JW Marriott Hill Country Resort & Spa. I had been dying to try out their famous lazy river, so this was the perfect opportunity to spend time with a friend WHILE lazing down a river – 10/10, highly recommend.

October flew by and I don’t remember a special outing that month.

Finally, in November, we went to Escape Room San Antonio, where we escaped from the Harry Potter room with minutes to spare! It was the second escape room puzzle for the Engineer and I, but the first for the kids and my mother-in-law. We really had fun! There were a few times when we needed a hint – funnily enough, each time, one of the kids had obscured (or absconded with) an essential piece of the puzzle without us realizing it! Anyway, I loved it; I feel like it’s a great activity, it’s fun and works my brain in a different way than I’m used to, and hopefully we’ll go again next year.

This month, we’ll probably stick to driving around neighborhoods with beautiful holiday lights and enjoy the season.

Thai Turkey Lettuce Wraps

 

This meal was a hit with my family! I saw the recipe on Sweet Peas and Saffron, though Coup de Pouce has a very similar one. I wanted to make sure we had leftovers, so I used 2 pounds of ground turkey and increased the quantity of carrots as well. I’ll be sure to make it again – we all really liked it!

For the sauce
¼ cup natural peanut butter
3 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. water (or more, if your peanut butter is stiff)
1 tsp. sesame oil
1 Tbsp. lime juice

For the filling
1 Tbsp. olive oil
1 onion, finely chopped
3 cloves, garlic minced
1 Tbsp. Thai red curry paste
1 lb. lean ground turkey
1 cup shredded carrots

To serve
romaine lettuce leaves
green onions, to garnish
peanuts, to garnish

In a small jar or salad dressing shaker, put the peanut butter, soy sauce, rice vinegar, water, sesame oil and lime juice. Shake it up until smooth.

Heat oil in a large pan and add the onions, garlic, and Thai red curry paste. Stir until red curry paste is heated through and mixed in evenly with the onions (2-3 minutes).

Add the ground turkey and cook, breaking it up with a spatula, for 5-7 minutes, until no pink remains and the turkey is cooked through.

Stir in the shredded carrots, then the peanut sauce. Stir to combine. Toss until everything is evenly coated, then set aside to cool slightly.

To serve, spoon the filling into romaine lettuce leaves. Sprinkle with green onions and/or peanuts, and enjoy!

Biscuits déjeuner au beurre d'arachides et à la framboise

 

Encore une recette de Déjeuners protéinés d’Hubert Cormier! J’ai décidé de faire les biscuits déjeuner au beurre d’arachides et à la framboise. Il s’agit de biscuits de style « thumbprint » que les enfants étaient bien contents d’essayer. C’est un bon accompagnement au déjeuner ou encore une bonne collation!

Pour la garniture aux framboises
½ tasse de framboises fraiches ou surgelées
1 c. à soupe de graines de chia

Pour les biscuits déjeuner
2 tasses de flocons d’avoine à cuisson rapide
¼ tasse de cassonade
1 banane, légèrement écrasée
3 c. à soupe de graines de lin, moulues
¼ tasse d’eau
1 pincée de sel
¼ tasse de beurre d’arachides en poudre
¼ tasse d’eau
¼ tasse de beurre d’arachides naturel

Préchauffer tout d’abord le four à 350 °F. Tapisser une plaque de cuisson d’un tapis de silicone ou de papier parchemin.

Dans une casserole, chauffer à feu moyen les framboises et les graines de chia environ 15 minutes en remuant fréquemment. Écraser grossièrement à l’aide d’une fourchette et réserver.

Dans un grand bol, bien mélanger tous les ingrédients des biscuits.

Former ensuite 12 boules de pâte d’environ 1 c. à soupe (j’en avais 15). Déposer sur la plaque de cuisson.

À l’aide du pouce, creuser une petite cavité en pressant sur chaque biscuit.

Déposer environ 1 c. à thé de confiture de framboises dans chaque cavité et enfourner 12 minutes.

Si désiré, garnir d’un filet de beurre d’arachides fondu.

Chicken Cucumber Avocado Salad

 

This was a simple meal that was right up my alley! You can buy a rôtisserie chicken or use leftover cooked chicken. As always, I prefer to prep the salad just before serving; leftovers keep better separately.

1 rôtisserie chicken, deboned and shredded, skin on or off
1 large English cucumber or continental, halved lengthways and sliced into ¼-inch thick slices
4-5 large Roma tomatoes, sliced or chopped
¼ red onion, thinly sliced
2 avocados, peeled, pitted and diced
½ cup flat leaf parsley, chopped (cilantro would be more my thing here; basil might be nice too)
3 Tbsp. olive oil
2-3 Tbsp. lemon juice or the juice of 2 limes
1 pinch salt, to taste
1 pinch pepper, to taste

Mix together shredded chicken, cucumbers, tomatoes, onion, avocados, and chopped parsley in a large salad bowl.

Drizzle with the olive oil and lemon juice (or lime juice), and season with salt and pepper. Toss gently to mix all of the flavors through.

Zucchini Chocolate Chip Muffins

 

I found this recipe on Cup of Jo, though it’s originally by Sara Forte of Sprouted Kitchen. I adapted it a bit by reordering the ingredients and steps and, the second time I made it, by using miniature chocolate chips, which I think was an improvement. The Engineer loves these, and the Little Prince said they are now his favorite! These muffins are moist with a crisp top, and they have fewer carbs than regular muffins. I’ll be making these again!

1 cup grated zucchini (about 1 medium/large)
¾ cup almond flour
¾ cup all-purpose flour (or superfine rice flour – I actually used white whole wheat)
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. sea salt
½ tsp. cinnamon
½ cup cane sugar
2 eggs
1/3 cup olive oil (or avocado oil or coconut oil)
½ tsp. vanilla extract
1 tsp. apple cider vinegar
¼ cup lactose-free buttermilk substitute or plain yogurt
½ cup semisweet miniature chocolate chips
turbinado sugar, to finish, optional

Start by grating the zucchini. Put the gratings in a fine mesh sieve and press out excess water. Set aside.

Preheat the oven to 360 °F and grease a muffin tin. (I got 12 muffins each time I made it.)

In a medium bowl, whisk together the almond flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and sugar. Set aside.

In a large mixing bowl, whisk the eggs, oil, vanilla, vinegar and buttermilk or yogurt, until well combined. Add dry ingredients and stir until combined. Add the zucchini and chocolate and fold it all in.

Fill the muffin tins about 2/3 full (they don’t rise much) and sprinkle turbinado sugar on top, if using.

Bake on the middle rack for 20 minutes, or until golden around the edge and a little tap on the center bounces back (I used the good old toothpick method).

Vegetables Pancakes with Sesame Fried Eggs

 

I got this recipe from Real Simple. It’s inspired by Korean vegetable pancakes, and it was really good! I used the food processor to make fast work of all the vegetables. This was great for lunch!

1 ¼ cups all-purpose flour
5 Tbsp. cornstarch or potato starch
2 tsp. kosher salt, divided
1 medium sweet potato, peeled and cut into matchsticks
8 oz. cremini mushrooms, thinly sliced
1 large bunch of scallions, trimmed, halved lengthwise, and cut crosswise into 3-in. lengths; plus more, thinly sliced, for topping
6 Tbsp. neutral oil (such as canola), divided
2 Tbsp. sesame seeds
4 large eggs

Preheat oven to 250 °F and place a wire rack inside a baking sheet.

Whisk flour, cornstarch, and 1 ½ teaspoons salt in a large bowl until combined. Gradually whisk in 1 ½ cups ice-cold water until smooth (batter will be thin). Stir in sweet potato, mushrooms, and scallions.

Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high. Using tongs and letting excess batter drip back into bowl, add about 1 ½ cups vegetable mixture to skillet and pat into an even layer (about ½ inch thick). Cook until browned on both sides, 4 to 5 minutes per side. Transfer cooked pancake to prepared rack and place in oven to keep warm. Repeat with remaining vegetable mixture to yield 4 pancakes total, wiping skillet clean and adding 1 tablespoon oil between each pancake.

While last pancake is cooking, heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add sesame seeds; cook, stirring often, until seeds turn pale gold, about 1 minute. Add eggs and sprinkle with remaining ½ teaspoon salt. Cook, spooning hot oil and sesame seeds over eggs, until whites are set and yolks are still runny, about 3 minutes.

Serve eggs on vegetable pancakes. Top with thinly sliced scallions.