BRAD     |     EMILLIE

Thursday, October 16, 2014

Thank you for the fun!

We have had an absolutely crazy busy Thanksgiving weekend.  It's fairly typical to have Thanksgiving coincide with Brad and my Dad's shared birthday weekend...  but things go out the window crazy when you throw in a few extra visitors, and my family full of crazy food allergies.

I think I might deserve a crown for making 2 birthday cakes, and 2 pumpkin pies!  Each event required double desserts because I didn't think I could make an egg-free, dairy-free, gluten-free, sugar-free, nut-free, corn-free, oat-free dessert that would be anything worth bragging about.

And it wasn't.  This blueberry cake was totally free of anything worth bragging about (besides the blueberries), and it was dense.  The only real bonus was that everyone could eat it and it was technically "healthy" (because it was naturally free of anything that could possibly be unhealthy).


Don't worry Brad, you don't have to eat that lemon-blueberry brick...  I also made a delicious chocolate pear cake!  And those who were lucky enough to eat the chocolate pear cake, asked if I would share the recipe, so I've included it at the bottom of this post.


The grand finale of weekend was when Claire and Colin spent the night with Uliana and Nikolai so that I could have my first night off of kid-wake up duty in over 2 years.  (Brad also got the night off, but... between work trips and various holidays... he's had more than a few nights off in the last little while).

We went to the Oak Bay Beach Hotel, spent about 30 minutes soaking in the seaside hot tubs before falling asleep.  We literally were practically comatose as of 7 pm.  Clearly we needed to catch up on our sleep!  THANK YOU CLAIRE AND COLIN!!!

As for the kids, they barely seemed to notice that we had left!  All Nikolai had to say was that "Colin sleeps in REALLY late".  For the record, really late was 7:40am.  But I guess that is forEVER if you wake up at 6am.

Here's some photos of bubble blowing at Fisherman's wharf in our birthday party clothes.



Chocolate Upright Pear Cake

3/4 cup butter
3/4 cup sugar
3 eggs
2 tbsp milk
1 cup flour
1 tbsp baking powder
1/2 cup cocoa powder
1/2 cup ground almond (or coconut)
4-5 ripe pears

Line a 21 cm cake spring-form cake pan with parchment paper. Preheat oven to 350 F (180 C).

Cream butter and sugar until fluffy. Beat in eggs one at a time. Add the dry ingredients and milk, stir until just combined. Spread evenly in a cake pan.


Cut a slice off the bottom of the pears so that they stand upright. Arrange them stem side up pushing them to the bottom of the cake pan, leaving a boarder of cake around the edge of the cake pan. Bake for 45 min to 1 hour until set. The centre will be gooey because of the pear juice. Let cool for 15 min before taking it out of the cake pan.

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