This photo does not really do the cake justice. I forgot to do the "in process" and the "before" pictures (a.k.a. the pretty ones), but as you may have noticed, I've been slacking in my photo taking lately. It's not really surprising. I mean, 2nd children rarely have any childhood photos of themselves, right?
This cake recipe came from Louisa, and it's really great. Especially because, just like carrot cake, it's easy to make and you can pretend it's healthy. I made one big change, which was that I just grated the beets and put them in raw (not willing to dirty the food processor and steamer) and it worked out just fine. It's great with a cream cheese frosting. My favorite one is here
Red Velvet Cupcakes with Beets
3/4 C Beet puree (steam and blend)
3/4 C sugar
3/4 C flour
1/2 C cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 C veg. oil
1/4 C buttermilk
1/2 tsp vanilla
1/2 tsp white vinegar
1/4 tsp salt
Preheat oven to 350. Line cupcake pan.
Whisk together dry ingredients and set aside. Mix wet ingredients, except buttermilk.
Slowly add dry to wet, alternating with buttermilk.
Bake 15-20 min for cupcakes. In a cake pan, probably 45 minutes or so.
And here's a pic from last week's visit from Chris' mom, "Nama" (it was right after halloween).
And a beautiful sweater that my aunt Nancy knitted for Wesley. And it's finally been chilly enough here to wear it.