Birthdays come and go each year and how you celebrate is entirely up to you. One thing I can count on as I age (gracefully, I hope) is that I'll be making an outrageous, over–the–top, in–your–face type of cake. This year's flavor was a personal best (Double Chocolate Sour Cream) and I have no regrets. Why do I take on this unconventional task? Read on to find out and to get this delicious, decadent recipe.
Q: I'm hosting a birthday party for a co-worker who is gluten-free and sugar-free and I have no idea what to make. The only thing I've come up with so far is a cake-shaped meatloaf with mashed potato frosting!
So, we've thrown a lot of soup recipes and ideas at you this week. What are you going to do with them all? Here's one idea: A soup party and cook-off! Reader Barb sent us this cute party that she threw last winter with some friends. And it wasn't just a party — it was a friendly contest, too! Read on for all the details and more photos.
I have this thing about kids and sugar. I don't think they make such a great combination and I grip to this conviction, hard. When she was much younger, I used to tell my daughter that she could have sweets when she was five. Five seemed like a safe and far-away target, but as it approached, I knew I had to keep my promise.
So last weekend, as we said goodbye to four and hello to five, I let go of my no-sugar rule and made her what she really wanted: a sugary sweet birthday cake complete with edible pink glitter.
It was a transformational moment for us both.
This might come as a bit of a shock, but not all of us like cake. Yes, we're total weirdos! But this doesn't mean that we don't like a special treat on our special day. Here are some fabulous desserts that we think are worthy of birthdays or any celebration.
It was that time of year again. We have a small friend whose birthday comes around right before New Year's, and we have a standing commitment to create his birthday cake. This occasion is always an opportunity to toss out modest tastes in favor of more child-appealing straight-up sweet sugar and ambitious ideas. Last year it was a medieval castle cake, complete with knight, torches and a sprayed-on moat.
This year, however, called for something slightly more grown-up...