The Cake that Wasn’t….

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And it comes to an end…

Remember how I said that I was going to end this week with a cake recipe to knock your sprinkles off? Well…..

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I really should start testing recipes in advance. Therefore, I, alas, do not have a cake recipe for you.

Fear Not!!! I shall not go cake less on mine own birthday!!

I have a birthday cake version of Michelle’s Pretty Lemon Cake in the oven…

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(Lovely Photo from Peachy Palate)

Which I added some sweetener to to make more of a dessert cake, then baked it in a bundt pan because its pretty…

And I’m going to top it with a fluffy meringue/whipped cream of this sort:

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(Wing it Vegan)

And more berries, likely:) I’ll show you pictures later!

Instead, lets do a roundup of the recipes I did make this week!!

To kick things off, I dusted off my ice cream machine and created a lovely

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Birthday Cake Ice Cream!!

Then I decided I wanted things a little less frozen, and created

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Cake Batter Milkshake

Things got a little heated once I turned on my oven for these

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Funfetti Cookies

Not that I minded, they were one of my favorite recipes I made this whole week!! I recommend eating them warm, topped with cashew butter, or made into an ice cream sandwich with the cake batter ice cream or a ‘whoopee pie’ of sorts with extra cookie dough 🙂

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Because these cookies rock unbaked too 🙂

It was back to breakfast with a personal birthday cake when I made my Funfetti Baked Oats

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Which were delicious and, now that I think about it, could totally have been adapted into a full size cake recipe 😉 or cupcakes!!!

mmmm…. cupcakes….mmmmm cake for breakfast….do it.

A cake stacked high was next on my list

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Birthday Cake Pancakes!! They may have almost failed, but their delicious butteriness (and loads of sweet ‘frosting) saved them from pancake destruction. Not that they lasted long anyway…..

And to finish off the week, I went the easy route

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A prep- ahead Birthday Cake Parfait was just what I needed on a hot hot day at the end of a long week in the kitchen:)

I hope your weekend is going well!!

Whats Your Favorite Birthday Treat?  Favorite flavor of Cake?? Although it may not seem as such (based on all of the vanilla and sprinkles recipes) My personal favorite is fresh and fruity!! I love lemon cakes, and I used to enjoy angel food cake topped with fresh strawberries (which I attempted to veganize but it fell from heaven alas).

Funfetti Baked Oats

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Did you ever have one of those mornings, the day after a celebration, when you open the fridge to see whats for breakfast and you see the leftover cake? And then you have cake for breakfast then you think about cake for breakfast but decide on Raisin Bran instead? 😉

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Well, what if I told you that you can have cake for breakfast? What if I told you its even better for you than Raisin Bran? Do you believe me yet?

But doesn’t a soft, warm, sweet, fresh from the oven cake, loaded with sprinkles and sweet creamy frosting all to yourself sound good? Especially for breakfast??

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I thought so 🙂

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This came out even better than I imagined:) Not like oatmeal at all, the oats practically disappeared and baked into the cake, leaving me with a soft, sweet fluffy birthday cake for breakfast, with a slight banana flavor, that could have easily passed for dessert. I could seriously bake a loaf of this. Or a batch of cupcakes. mmmm…..

Easily my favorite breakfast in a long time!

Funfetti Baked Oats

serves 1. This could easily be multiplied for a bigger cake that you actually slice, or bake into funfetti cupcakes muffins

  • 1/3 C. old fashioned oats
  • 1 T. coconut flour
  • 1 tsp flax seeds
  • dash salt
  • 1/2 tsp baking powder
  • 1/4 C. mashed banana
  • 1/4 C. almond milk
  • tiny splash apple cider vinegar
  • 1/2 T. maple syrup
  • 1/2 T. cashew butter
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • optional: Additional sweetener to taste (depends on how ripe your banana is)
  • Sprinkles!!!
  • ‘frosting’ of choice -cashew butter, other nut butter, soy yogurt, etc.

Pre heat oven to 375. In a small bowl, combine oats through salt. In a separate bowl, mix wet ingredients, stirring until well combined. Add wet to dry and mix well. Add sprinkles and stir until evenly dispersed. Pour into a lightly greased ramekin (or muffin containers) and bake for 20-25 minutes:) Allow to cool for a few minutes before eating, or popping out of container if you wish.

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Naked cake:)

photo 3-59Frosted (with cashew butter) cake

photo 1-59Now its a Birthday Cake:)

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a delicious birthday cake:)

Cake Batter Milkshake

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Confession: I had a milkshake for breakfast this morning. Ok I also had cake. Well, cake batter. Confused?

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Did you forget it was birthday week already?? Of course I had cake batter for breakfast, I’m taking every chance I get!!

This recipe may seem like a lot of trouble for a smoothie  milkshake, which I get. Lots of ingredients yada yada. But it is soo good! And I mean, cake batter you can eat for breakfast and not get a stomach ache from?!? Count me in!!

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Obviously, I started with bananas, because thats the base of like, every sweet smoothie ever amiright? Then oats for cakeiness, a date for buttery sweetness, extracts and baking powder for authenticity, coconut and cashew butter for creamy, buttery goodness…

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And then things got a little strange (but good). It needed something…for buttery flavor and that raw, egg yolk-y flavor (forgive me vegan police, I said it needed yolk! oops…) So I added a bit of nutritional yeast and voila!! Cake batter!! I think yes.

I topped mine with more melted cashew butter, sprinkles, and cereal, but it would also be delicious with extra oats, fresh berries, banana, chocolate, frosting…ya know!! whatever your little birthday loving heart desires! 😉

Cake Batter Milkshake

  • 1 frozen banana
  • 1 C. almond milk
  • 1 date
  • 1/3 C oats
  • 1 T. coconut shreds
  • 1 T. cashew butter
  • 1/2 tsp nutritional yeast (optional)
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/4 tsp baking powder
  • 1/2-1 tsp xanthan gum (depending on thickness you want)
  • ice cubes and/or water -for thick or thin
  • optional: add a few drops of butter extract!!
  • SPRINKLES!!!
  • toppings (ic more cashew butter, sprinkles, oats, fruit, cereal, etc.)

Put everything except sprinkles in a blender and blend until creamy. Pour into a glass or a bowl (I opted for milkshake soup 😉 ) and top with toppings, and enjoy!!

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This was especially delicious when you got a bite of the melted cashew butter on top, it was like frosting 🙂 Yuummm…. (confession: I made a new batch of cashew butter specifically for this week)

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Then I topped it with Vanilla Sunrise cereal (which tastes like cupcakes in my opinion). It was the end of the box so I got maximum crumblies :D. Unfortunately, Its not as pretty with the cereal, because I lost the sprinkles!!

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Oh well. It was still delicious. Like replacing the milk in a bowl of cereal with cake batter. mmmm cake cereal 🙂

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On another note, I need more sprinkles my containers almost empty!!!! The horror!! The horror!!!!

In the mood for something a little thicker than a milkshake?? Try my Birthday Cake Ice Cream!!
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Birthday Week: Birthday Cake Ice Cream!

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Its the beginning of Birthday Week!!! What is birthday week? Well, since my birthday is in 7 days, I decided to challenge myself to come up with a different, birthday themed recipe every day this week, all leading up to what I hope to be a cake that will knock your sprinkles off!!!

At first I thought, wouldn’t an entire week dedicated to my birthday come across as a little, well, self centered?

Then I thought, well, it is my blog, and it is my birthday, and since I am a princess…

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I decided to do it anyway. Besides, who doesn’t love their birthday?

More importantly, who doesn’t like sprinkles?!?!

To kick off birthday week, I thought I would combine the two ultimate party desserts: Cake and Ice Cream, into one delicious, creamy treat!!

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Birthday Cake Ice Cream!!!

Well, to be honest, its been sooo hot here lately, I didn’t really feel like baking. But the 102 degree days are supposed to give way to the low 90’s, so I think I’ll survive Birthday Week.

As long as I can eat this while I wait for the oven 😉

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I based the recipe loosely off of my previous ice cream recipes, and then I added sprinkles..

lots of sprinkles;) Because life is so much better with them!!

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Birthday Cake Ice Cream

  • 2 C. Cooked, peeled Japanese Sweet Potato
  • 2 T. Almond or Cashew butter
  • 2.5 C. almond milk (or nd milk of choice)
  • 2 T. Maple Syrup
  • 3 T. Vanilla extract
  • 1 tsp almond extract
  • 1/4 tsp butter extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 T. shredded coconut
  • 2 T. coconut flour
  • 1 T. xanthan gum
  • dash salt
  • sweetener of choice to taste (I used maybe 1-1 1/4 tsp stevia)
  • SPRINKLES!!!

Blend all ingredients very very well (like in a vitamix). Set in a container for a few hours or over night in the fridge to set and cool. When it’s ready, pour into your ice cream machine as per the instructions (I’m sure you could do this without a machine too, just freeze it and stir, freeze and stir). When it’s aaallllmmmost done, pour in your sprinkles. Seriously, don’t be shy with these ;). Once the sprinkles are all mixed in, scoop into a container and eat right away or freeze!!

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Happy almost birthday to meee…

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Happy almost birthday toooo meeee!!!

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Happy almost Birthday dear…myself….

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Happy almost birthday tooooo meeeeeeeee!!!!

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mmmm….ice cream 😉

Stay tuned! Theres a lot more where this came from!

What is your favorite Birthday treat?