Birthday cake decorations: quick & easy

It's become tradition that Ryan and I celebrate each Resident Assistant's birthday with the entire RA staff. We bake a cake, a dessert we think they might enjoy, or some fun recipe I've been eyeing. We often get comments from passers-by that the hallway in the dorm is smelling especially good, and they wonder what we're baking that smells so good... perhaps they're hoping to sample some of the goodness, but we save it only for the RA staff. Then we light the candles, which is a rare occurrence in on-campus buildings, since the students aren't allowed to burn candles (or anything, for that matter). Then we reveal the cake and sing "Happy Birthday" to the birthday boy or girl.

I selfishly really enjoy this tradition. It gives me the excuse to bake something new, exciting, and awe-inspiring. The students "ooo" and "ahhh" over the cakes as if they're the best thing they've eaten all week. Perhaps the truly are the best thing in comparison with food from the dining center, although I think they mostly appreciate that it's a reminder of homemade food, which they rarely eat. The other aspect that I love is that I get to take pictures of the cake and the birthday person! I tease them that after spending a year with Ryan and I, they will be twice as documented as they have been in their previous 20 years of life. I take pictures of these students as if they're my own children.... which makes me a little concerned that my own children will someday be incredibly documented-- this could be good and bad. So really, at the end of one of these birthday celebrations, I feel pretty satisfied.

This year, I've been trying to come up with fun ideas for birthday cake decorations. Last year I used frosting to write out "Happy birthday" or some other phrase... but as you can imagine, that strategy isn't quite fail-proof. Now that I've learned this, I'm trying a new idea: toothpick decorations. They are quick, cheap, and easy to make. The best part? If I don't like my handwriting on one of the signs, I haven't ruined the whole cake. These are my first two attempts at toothpick decorations, within one week of each other: the first on Matt's marble chocolate cake, the second on Chris's gluten-free yellow cake with fruit and whip on the side.

What are your cake decorating ideas? I hope to try more toothpick decorations throughout the year-- I'll keep you posted with what I try.

First Haircut

It took over two years, but Eli finally grew enough hair that he needed a haircut. Aaron was the brave one who could tune out the unwilling toddler, and the uncertain wife. I was just sure he was going to scalp Eli, but of course, Aaron did a great job. As you'll see in the pictures, we had to resort to playing Thomas the Train videos on Aaron's phone to keep Eli still.

It's so hard to be two.

Feeling like Fall

The third table is finally joining the blog! Sisters, I've been loving your posts, and loving our ability to share these fun parts of our daily life with each other across the miles. This week, I'm finding myself in a nice lull between busy spells - just in time for fall, which is really in the air here. For some reason this is the time of year that most inspires me to cook and bake. This week I needed to bring a meal to a friend who had just had a baby, so I decided to break out the crockpot for one of my favorite cooler weather meals: Beef Barley Soup, with Goat Cheese Biscuits. I typically freeze half of it for later, but it's also perfect for having guests or bringing a meal to another family. The Goat Cheese biscuits are quick to make after work and are really addictive! Laurie, this biscuit recipe is nearly identical to the lowfat buttermilk biscuit recipe in your Best Light Recipe cookbook, except for the goat cheese - so I think it's relatively healthy. And, if you don't have one already - this recipe alone is reason enough to have a cast iron skillet - check out the nice browned bottom crust it creates! But if you don't have one, a cake pan or pie plate works well too. Enjoy, and I look forward to more food and life adventures being posted here!

-Susan

Slow Cooker Beef and Barley Soup

Adapted from The Best Make Ahead Recipe, America's Test Kitchen

2 Tbsp vegetable oil

3 medium onions, minced (trick: I buy frozen diced onions - one bag is about enough for this soup - saves a lot of work, for about the same price)

2 carrots, chopped medium (this time I also tried frozen chopped carrots and it worked well)

1/4 c Muir Glen tomato paste

1/4 tsp salt

1/2 c red wine

2 pounds blade steak, or other lean steak or stew meat, cut in 1/2 in pieces

1 28 oz can diced tomatoes, pureed in a blender until smooth

2 cups low sodium beef broth (I find that Campbell's beef consomme is richer)

2 c low-sodium chicken broth

1/3 c soy sauce

1/4 c pearl barley

1 tbsp fresh or dried thyme leaves

1. Heat the oil in a skillet until hot but not smoking. Add the onions, carrots (OK to put them in frozen if using those), tomato paste and salt, cook until soft and lightly browned, 10-15 minutes. Stir in the wine, scraping up the browned bits from the pan. (Note - this can be done ahead of time and refrigerated until you make the soup later).

2. Put the vegetables in the slow cooker, with the meat, pureed tomatoes, broths, soy sauce, barley, and thyme, and stir together. Cover and cook on low for 9-11 hrs, (or I do it on high for 5-7 hrs).

3. Skim any grease off the top of the soup before serving. You can sprinkle some fresh herbs on each bowl before serving if you'd like something green.

I usually serve this with a green salad.

Family "C" Photos

A few weeks ago, I met up with Laurie, Mike, & Emmett for a casual family photo shoot. We had a fun time- between Emmett playing with toys to being enthralled by the construction and surrounding Bobcats, to finding a teensy tiny toad in the butterfly garden. Here's a peek at some of our fun: