Chunky Monkey Birthday (Baby N's First Birthday)

See that guy? He's one now!! I can hardly believe that an entire year has passed since this little guy came to us.

He even opened his own presents!! He's such  big boy!

For his birthday, I made this monkey cake (I know the picture quality isn't great, sorry). The inside was this chocolate cake.

I also made Baby N his own individual cake. It was a 6 inch banana cake with chocolate chunks in it. I loosely used this tutorial to make the cake.

I had a bunch of batter from the little cake leftover that I also made banana chocolate chunk cupcakes with chocolate buttercream frosting. (I'll blog these soon)

At first, Baby N was scared of his cake. But I put some frosting from it in his mouth and he got over his fear quickly.

He liked it so much, in fact...

That he ended up wearing it!

I would definitely say he enjoyed himself! Happy birthday my big boy!!

Nutella No-Bake Cookies

Today is my baby boy's birthday. He is one year old.

It is crazy to me how fast this year has flown by! One year ago today, I had no idea what was in store for me. See, I wasn't expecting to have a boy. Not when I got pregnant anyway. I thought for sure I would have another girl. I believed Little Butt needed a little sister.

After a few months I started to have doubts about having a girl. I wasn't sure the baby was a girl but I wouldn't come out and say I thought it was a boy. I just kept insisting I wasn't sure it was a girl. When I found out for sure the baby was a boy, I cried. I had no idea what to do with a boy! I mean, boys bring bugs!

After a year of getting to know this little guy, I am completely smitten. He has such a funny personality. He is truly a goofball and I can already see him being voted class clown. He has a huge smile with just one dimple. It's absolutely insane how swiftly and completely he won me over.

My only complaint is that he is not easy to bake around. He gets into EVERYTHING. He is so curious that he rarely sits still. He hates to be strapped down for very long so sticking him in his highchair while I bake or cook is nearly impossible. He must be moving.

Enter in the perfect cookie. No-bake cookies are a busy mom's best friend. I got this recipe from my BFF. This recipe is always a crowd pleaser and takes about 15 minutes to throw together. All you need is a couple hours in advance to let them cool.

Let's [no] bake!

In a saucepan, combine your milk, sugar, cocoa powder, and butter. While stirring constantly, bring the mixture to a boil. Reduce the heat and continue to boil, stirring constantly, for 3 minutes.

Remove from heat. Stir in the vanilla and Nutella until melted and well combined.

Quickly stir in the oats until evenly coated.

Immediately drop the mixture in 2 Tablespoon dollops onto parchment or waxed paper. Allow to cool completely.

Serve and enjoy!!


Nutella No-Bake Cookies

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Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup milk
• 1 3/4 cups granulated sugar
• 1/2 cup natural unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 1/2 cup Nutella
• 3 cups old fashion oats

Directions:

1. In a medium saucepan over medium high heat combine the butter, milk, sugar, and cocoa powder.
2. While stirring constantly, bring mixture to a boil.
3. Reduce heat to medium low and, stirring continuously, allow to boil for 3 minutes.
4. Remove from heat. Add vanilla and Nutella and mix until well combined.
5. Quickly stir in the oats until evenly coated and mixture is thoroughly mixed.
6. Immediately drop the mixture in 2 Tablespoon dollops onto parchment or waxed paper.
7. Allow to cool completely.
8. Serve and enjoy!

Mango Cheesecake

Today is kind of a difficult day for me.

Today is The Hubble's birthday. He's 34 today.

Today, I miss him...a lot. Although, 'a lot' doesn't even begin to cover how much I truly miss that guy.

He's missed so much this year. And he will continue to miss important events.

He missed Little Butt's 5th birthday. He missed her entire year of Pre-K. In a couple weeks here he's going to miss her first day of Kindergarten.

He's missed a lot with Baby N as well. His whole life really. He wasn't here for the birth. He wasn't here when he started rolling over, when he started crawling, and now he's not here as Baby N is mastering the whole walking thing. Baby N's first birthday is coming up next week and The Hubble won't be here.

He's also going to miss our 10 year wedding anniversary next month.

But this is the life we have chosen. I do feel a sense of things coming to a close soon though. Now that we are into August, I know that this deployment is ending in about 3 months. Though he has missed so much, I know we will more than make up for it when he gets home and we start our next adventure...in Florida!

When The Hubble was here for R&R back in June, we were able to do a lot of things together as a family. We went to the San Antonio Zoo and Sea World. We got family pictures taken. Little Butt and her Daddy went horseback riding. And The Hubble and I went on a few dates.

One of the first things we did, just the two of us, was go to my favorite Indian restaurant in Austin for a friend's birthday celebration. As my friend walked in and we told the waiter that it was her birthday, he quickly asked "chocolate or mango?" So I said mango.

After our meal, they brought her a birthday dessert: mango cheesecake with a raspberry simple syrup drizzle on the plate. Of course, being a great friend, she let us all try her cheesecake. It was one of the most amazing cheesecakes I've ever tasted! And The Hubble loved it so much she let him finish it!

I decided then and there I was going to try to recreate the mango cheesecake. Luckily, the restaurant had the recipe posted in the front waiting area. Within days I had made our own mango cheesecake.

The cheesecake is light and fluffy, with just the right amount of tang from the mango. The raspberry simple syrup gives the cake an edgy sweetness that I love! But the cake can be enjoyed without it for sure.

Today, I'm posting this recipe and wishing The Hubble a very happy birthday. Though we are separated by an entire planet, you are no less in our hearts today. We love you!

Let's bake!

Mix together the graham cracker crumbs, sugar, and melted butter until evenly moistened.

Press the graham cracker mixture into the bottom of a springform pan. Bake it until set. Let cool completely before using.

Place your mango into a processor and puree until smooth. Set aside 2 cups to use in the cheesecake filling.

In a separate bowl, beat together the sugar, cream cheese, and vanilla until smooth and well combined.

Add the eggs, one at a time, beating well between each addition.

Add the mango puree and beat until well combined.

Pour the filling over the cooled crust into the pan. Bake it up then let it cool. Refrigerate overnight .

Slice, serve, and enjoy!



Mango Cheesecake
Adapted from Clay Pit

Printer Friendly Version

Ingredients:

For the Crust

• 1 1/2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 6 Tablespoons (3/4 stick) unsalted butter, melted

For the Filling

• 3 large very ripe mangoes (about 13 ounces each), peeled, pitted, and coarsely chopped
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 1/4 cups granulated sugar
• 2 teaspoons pure vanilla extract
• 4 large eggs

Directions:

1. Preheat oven to 325 degrees F.
2. Lightly butter a 9 inch springform pan (I used butter flavored cooking spray).
3. In a medium mixing bowl, stir together the graham cracker crumbs and 1/2 cup sugar. 
4. Add melted butter and stir until well moistened.
5. Press graham cracker mixture firmly into the bottom of the prepared springform pan (not up the sides).
6. Bake crust for 12 minutes or until set. Cool completely.
7. Place chopped mango into a food processor and process until pureed and smooth. Set aside 2 cups of the mango puree.
8. In the bowl of a stand mixer, using the paddle attachment, beat the cream cheese, 1 1/4 cups granulated sugar, and vanilla until smooth.
9. Add eggs, one at a time, beating well in between each addition.
10. Add the 2 cups of mango puree and beat until well combined.
11. Pour filling into the pan over the cooled crust.
12. Bake 1 hour and 25 minutes or until the center of the cake barely jiggles and the edges are puffed and golden.
13. Cool cake until room temperature and refrigerate overnight.
14. Run a small knife along the edges of the pan before unmolding to release the cake from the pan.
15. Slice, serve, and enjoy!!