Tuesday, November 26, 2013

Baby Turns One!

I can't believe my sweet little baby turned one just a few weeks ago! I think each baby grows up just a little bit faster. Turning one is always bittersweet. I love seeing the little person she is becoming- the wobbly steps, funny expressions and new words. But on the other hand I hate to leave behind the baby stage- warm snuggles (that last more than a few seconds), night time feedings and those tiny fingers and toes...

We had a simple cake & punch party to celebrate Addie's first birthday- but we made it healthy at the same time, gluten and sugar free.

We decorated with lots of roses for our Addison Rose. I found these gorgeous roses at Trader Joe's for $3.99 a bunch!

Little boxes decorated with paper flowers made out of cupcake liners were our party favors. The girls received things like bracelets, hair ties and bubbles. The boys had boy things- all from the dollar store...

Vanilla cake (grain free) with Chocolate Icing and fresh strawberries. Surprise ingredient- avocados in the chocolate frosting! You would never know- it was delicious (and nutritious!) Recipes linked below...

Punch made with 100% fruit juice (apple cranberry) and sparkling club soda. We made ice cubes with frozen raspberries for a festive touch.

Also on the menu, fresh fruit salad and orange cashew date balls (one of Addie's favorites)

Tasting chocolate for the first time, and she wanted more! 

I found the recipe for the Vanilla Cake here. The only change I made was that I omitted the chocolate raspberry stevia because I didn't have it. I also would highly recommend using parchment paper to line the pans. I had a hard time getting the cakes out when I followed her directions. I would cut a circle to fit the bottom of the pan.

The Chocolate Avocado Frosting is taken from Nourishing Meals by Alissa Segersten and Tom Malterre, page 472. (They also have a great website, but I couldn't find this recipe online).

    3 small ripe avocados, about 1 cup mashed
    1/2 cup maple syrup or honey
    1/2 cup cocoa  powder
    1/4 cup melted coconut oil
    1 to 2 tsp almond flavoring/extract
    1 Tablespoon vanilla
    1 teaspoon lemon juice

Process all ingredients in food processor fitted with a "S" blade until smooth and creamy. Put frosting in container and refrigerate for 2 hours before using. (I found it was quite thick without having to refrigerate it)
This was enough frosting to decorate the entire cake. It makes about 2 cups.

1 comment:

  1. Lovely - great idea for the frosting too. You give me so many great ideas for my gluten free Rachael - and now Kathleen wants to go gluten free when she comes home after graduating to see if that will help with her asthma.