Sam's 4th Birthday Cupcakes

I baked these cupcakes for my son's 4th birthday last month. I've mentioned before that I have 2 sons, but they aren't with me. I don't talk about them on here a whole lot because this blog is a cheerful place and I use it to share photos and recipes, not to talk about my personal life. Just thinking about my boys makes my heart sing and I am so proud to be their mother, but the fact that they died is sad and I understand why others wouldn't want to read about them all the time. I love Sam and Jack with all my heart but I don't want to be a downer so when I want to talk about them and their memory I talk about them on my other blog. Still, today I needed to talk about my first born, Sam, so I hope you'll stick around for a bit. I don't write about them so you'll feel sorry for me, I write about them because they are my children.

On August 15th, my Sam would have been 4 years old. It seems like just yesterday he was born and other times it seems that this has been my reality for an eternity. Both Sam and Jack were born still in the second trimester 6 months apart. I have a weak cervix and it gave out under the weight of the babies, which caused them to be born early. They were fully formed babies, just too little to live outside the womb. I never got to bring them home, sing them lullabies or nurse their wounds, but I can parent them the only way I know how. One of my jobs as their mother is to make their birthdays special.

This year for Sam's birthday, the in-laws came over, we went to dinner and we had a balloon release. I also made these hummingbird cupcakes with mascarpone frosting. I wanted something that a 4 year old would actually eat and enjoy so I went for a moist fruit filled cupcake and a light and fluffy, but not too sweet frosting. I've made Hummingbird Cake before, but I didn't want too much cake leftover so I halved the recipe and baked them into cupcakes. I have to thank Maranda for reminding me how good this cake is. It's not too dense, but it is a substantial cake. It's sweet from the crushed pineapple and mashed bananas so I opted for a fluffy mascarpone mousse-like frosting rather than cream cheese icing. The combination really was nice and I can only hope that Sam would have liked them as much as we did.

Hummingbird Cupcakes adapted from Paula Deen

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• 1 1/2 cups self-rising flour
• 1 cup granulated sugar
• 6 Tbsp. vegetable oil
• 1/2 cup finely chopped pecans
• 1 very ripe large banana, mashed
• 4 ounces (1/2 cup) crushed pineapple, with juice
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 large eggs, beaten

Preheat oven to 325 degrees F. Line 15 cupcake indentions with liners.

In a large mixing bowl, combine flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon and eggs. Stir well with a spoon until the batter is smooth.

Divide the batter evenly amongst 15 lined cupcake indentions, filling about 2/3 full. Bake for 22-26 minutes or until the tops spring back and are golden. Cool in the tins for 10 minutes then remove and place on a wire rack til completely cool.

Makes about 15 cupcakes.

Mascarpone Frosting from JustJENN Recipes

• 8 ounces mascarpone cheese
• 1 cup powdered sugar
• pinch of salt
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream

In a medium bowl combine mascarpone cheese, sugar, salt and vanilla. Stir together until smooth, and set aside.

In the bowl of an electric mixer beat whipping cream until stiff peaks form – don’t overdo it, the last thing you want is for it to curdle.

Fold the whipped cream, into the mascarpone mixture until combined.

Pipe or spoon a generous amount onto cooled cupcake.

Makes enough to generously frost about 18-20 cupcakes.

NOTE: I used pecan halves and candied pineapple for garnish.

Happy birthday my sweet boy!

Sliders and Pops: A Labor Day Two-fer

It's finally September and cooler weather is here! I feel like half of America wants Fall to be here already and the other half is wishing Summer would stick aound just a little longer. I fall somewhere in between. Autumn is my favorite season (and dog!) so I wish it for it year-round but I'm not quite ready for Summer to be over. I just wish we had cooler temps. I'm not a fan of 105 degree days, where are the 80's? Heck the other day it was after 9pm and still in the 90's- that's crazy!

This menu reminds me of Summer. It's simple and fuss free and can be eaten with your hands. Both can be made ahead of time and require very little time to get them on in your belly. Of course they can be prepared and eaten any time of year but I think they're perfect for rounding out the last few days of Summer. They can be eaten as snacks or as a full meal and kids love them as much as the adults do too. The nice thing about these recipes is you can make as many or as few you need.

I made these ham and swiss sliders on sweet Hawaiian bread, but any soft white dinner roll will do. There's not one element that stands out above the other, but it's the buttery poppyseed mustard sauce that tops it all off that makes it unique. These popsicles taste like a slice of fresh pineapple. The original recipe called for milk but I did an experiment and made half with pineapple juice and those turned out to be better looking and tasting. And you don't need any fancy molds to make them, just fill up paper cups and put a stick in them. Make enough to feed your family or a crowd this Labor Day!

Ham and Swiss Sliders adapted from Christy

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• 12 good white dinner rolls (I used Hawaiian rolls)
• 12 pieces good honey ham
• 12 small slices Swiss cheese
• 3 Tbsp. mayonnaise
• 3 Tbsp. miracle whip

Poppy seed sauce:

• 1 1/2 tsp. poppyseeds
• 2 tsp. yellow mustard
• 1/2 stick butter, melted
• 1/2 tsp. dried minced onion or 1 1/2 tsp. fresh minced onion
• 1/4 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Cut the rolls in half and place cut side up. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly.

Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

NOTE: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Pineapple Pops adapted from Everyday Food

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• 3 cups fresh pineapple chunks (or one 14.5-ounce can chunks packed in juice, drained)
• 1/3 cup pineapple juice or milk
• ¼ cup sugar

In a food processor, combine pineapple chunks, juice or milk, and sugar; pulse until almost smooth, with some chunks of pineapple remaining.

Pour half the mixture into a medium bowl (or a glass measuring cup for easy pouring). Pulse remaining mixture until completely smooth; add to mixture in bowl.

Divide evenly among eight 3-ounce molds or paper cups, and insert wooden sticks. Freeze until solid, at least 4 hours or up to 2 weeks (cover with plastic wrap).

NOTE: The original recipe calls for milk to be added to the pops. I made half a batch with milk and the other with the reserved pineapple juice from the can. The juice was hands down more flavorful!

Hope you have a wonderful Labor Day weekend!

And The Winners Are...

1. Michele Gross- Lemon Timer
2. Suzanne from Our Story- Pear Timer
3. Healthy & Homemade- Strawberry Timer
4. Baking & Creating with Avril- Strawberry Timer

I know I said there would only be three winners, but I actually had 4 timers, since I purchased an extra sweet strawberry for myself. However, I already have a cute vintage tomato timer and he works just fine, so I decided to share. Hope you don't mind.

I still haven't read any blogs lately, not even those of my best-est friends, so don't think I'm singling anyone out. I read hundreds of blogs I'm I'm quite sure I'll be overwhelmed and panicked when I open up my Google Reader in a couple days.

As for a health update, the bronchitis turned to pneumonia, then turned viral. I've taken 3 rounds of antibiotics and am now on steroids. "I'm going to pump you up". ha ha! couldn't resist. I'm doing a little better, despite hacking up all 3 of my lungs. I thought I only had two, but clearly I'm special and had an extra :-)

Anyway, thank you all for your kind thoughts, prayers and good energy sent my way. I appreciate them so much. I may not be blog hopping til this weekend since all my free time is spent sleeping, though I'll be checking my email, so if you need to contact me you can. I promise to get your kitchen timers out to you as soon as I get your addresses. Congrats!

~Monica h