Photo Friday: The Olympics!

I love the Olympics. The hype and pride and athleticism and endless coverage of individual background stories that make a mama teary. (I'm not the only one who gets teary watching those, right?) I've been looking forward to these games for months and months, planning way last winter that I would be watching a majority of them in the air-conditioned comfort of Eli & Krista's house since we neither have air-conditioning or (even more importantly) a TV on which to watch them. Krista & I are huge Olympics fans. Therefore, we just couldn't pass up the opportunity to have a little opening ceremony party last Friday.

We sent a few texts to each other and to friends to get the party ball rolling, making it clear that everyone was expected to dress to represent an Olympic event. Immediately, I knew how I would dress the kiddos, but my own outfit was only selected about 20 minutes before leaving the house. I'll admit, the main reason for that was because so many things still don't fit this post-baby bod.

Can you tell what our little Samuel dressed as? (Hint: that's a stuffed horse next to him.)

Yes! A jockey! Our little equestrian was set to represent in a polo shirt and little cap. Isn't the cap adorable? I think it came to us in an enormous box of hand-me-downs from Jess and her boys. I want more pictures of him in it. It's so boyish!

Here it looks like Jack & Caleb might be attempting to get arm wrestling into the games. Jack (4 months) was a sailor while Caleb (11 weeks) was a swimmer.

It's just not a proper party without a cake. I have to explain the holes in the top of this one. I was practicing various wedding styles the night before and stuck a large monogram letter in the top. After the practice session was complete, I painted the Olympic rings on top, wrapped it in gold ribbon, stuck in the flag and - viola - a party cake. (chocolate with almond frosting & fondant, I think)

I ended up going as a weight lifter! I've got plenty of workout clothes, so I dug up a couple sweat bands from my running garb and lugged a set of 8-pound weights to the party. Eli was a tennis player and Krista was a biker. (The great thing about Eli's outfit? Apparently he wore that to every tennis class he had for a semester of college. Nice work.) I'm crazy about Caleb's goggles here. Ella had a pair too, but was far more interested in writing "checks" than taking a party pic.

I've been soaking in as much of the Olympic action as possible. I catch what I can online. One night I saw swimming at the hospital in an on-call resident room while Pete was working. Then we were at Grandma & Grandpa Olsen's house for a few days and I got to see a lot more. Tomorrow we'll be watching with Eli & Krista again. I would be so sad if I missed them!

I think I'd have to say that my favorite summer Olympic event is gymnastics. It's so hard to decide, though. They are all so much fun to watch, especially after learning the personal stories of the athletes.

What is your favorite summer Olympic event? I'd love to hear from you! Leave a comment below!

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Since I mentioned the practice wedding cake, here are two versions of what I made. The final cake was a lot like the bottom of the two but with higher tiers. I'll be posting the real photos soon on The Little Yellow Kitchen website.

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I did something crazy this week...I joined Twitter! It's actually been a really fun way to stay up on all the Olympic action, seeing pics and getting results right after things happen. I've also found some cool people to follow, like other parents of kids with Down syndrome and cute boutique shops. I'm still figuring out how it all works, but if you're on Twitter, look me up! I'm @OlsenAngela.

Photo Friday: A Hobbity Celebration

I was looking way back through some old posts I never published and came across these photos from nearly one entire year ago. My brother, Jake, was celebrating turning a quarter of a century and did so in unique style.

Enter...the Hobbit.

 

Hobbits come in all sizes. Here, Miss Malena Hobbit with her Uncle.

Hobbits are known for the large, hairy feet, yes?

 

 Ella Hobbit wanted the proper foot look, too.

The Mama Hobbit (yes, I got to be a hobbit, too) made these capes for Malena & Ella Hobbit the day of the party.

I also tried my hand at my second fondant cake. This entirely edible little hobbit house remains my favorite of all cakes I've made.

A celebration in the style of the hobbit is not complete without pipes and large mugs of beer, cheerful lighting and whimsical music. All was in abundance the night we celebrated Uncle Jake's 25th.

Photo Friday: Making of the Globe Cake

Two weeks ago I made a cake unlike any I've made before. It was a globe cake for a 90th birthday celebration and the first round cake I've created. I think it consisted of five layers of cake with raspberry buttercream between each. Then I covered the entire thing in buttercream.

Next, I rolled out the fondant, which I wanted to look a bit like water. Fondant comes in a block, which I then dye with special food dye gel and roll flat.

Once the blue fondant was on the cake, I needed to place the continents. This was the most time consuming part. I pinned the papers into place and drew outlines to get an idea of exactly how they would fit in the end.

After I had the continent outlines on paper, I cut them into green fondant, attaching them temporarily with pins and then permanently with water.

Finally, I added all the little details. I made an airplane for the top and a banner to fly behind it. I also painted and highlighted the continents.

This was one fun cake to make!

Recipe: Upside-Down Coffee Cake

Looking for a last minute piece of deliciousness to add to your Easter brunch menu? This lovely coffee cake recipe is by far the best I've found. It's incredibly moist, unlike many coffee cakes I've sampled, and gets rave reviews anywhere it's served. And the left overs are just as scrumptious. Yum!

image found here

Ingredients you'll need:

• 2/3 cup packed brown sugar
• 1/3 cup butter
• 1 1/4 cups cranberries
• 1/2 cup chopped pecans

• 1/2 cup butter, room temperature
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

 Then here's what to do:

1. Preheat oven to 350 degrees F. Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. (It's important to wrap it well all across the bottom. You might also want to put a cookie sheet on an oven rack under the cake pan to catch any drips.) Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
2. In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans. (I make mine without the pecans.)
3. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
4. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm. 

You can certainly use other fruit besides cranberries, but I've found it to have the best flavor. I use whole cranberries that I bought in Bayfield and froze, which wouldn't be all that different than using the whole ones found in the frozen fruit section at your grocery store. I haven't tried using dried cranberries, but if you do want to go that direction, make sure you let them soak in a bowl of really hot water for about 15 minutes first so they get nice and plump.

Not sure what a springform pan is? The first time I came across one for a recipe back in college, I had to call my grandma to get an explanation, so don't feel bad. It's a round pan with a latch on the side that makes it easy to release a cake. (Available at Target or Michaels or anywhere else you can buy regular cake pans.) They are often used when making cheese cakes. If you don't have one, experiment with something else. Even if it falls apart while you're getting it ready to serve, it will still taste amazing. Yes, I know such things from experience.

a springform pan

And that is that! Let me know if you have any questions. Enjoy!

Recipe originally found here.

Photo Friday: (on Sunday) Ella's Cake

A few days ago I had a lovely little cake sitting on the table in the nook. Miss Ella was playing in the kitchen while I made her lunch. As soon as I stepped out of the kitchen into the dining room, she quickly climbed up to the cake. When I walked back in, this is what I saw.

I stayed very quiet to see what she would do. It didn't take long before she hoisted herself up next to the cake and helped herself. She still didn't know I was watching.

Once she looked up and noticed me, she said, "Ella's cupcake." A moment later, she looked at me with very innocent eyes and asked, "Mama's cupcake?"

Yes, Love, that was Mama's cupcake. Good thing it was only a practice cake.

Miss Malena Turns Two!

Garden Rose Cake

Frank & Sally, the lovely owners of the house where we're staying, often host lunches and tea parties for people in the area. Yesterday, a large group came to celebrate a 75th birthday party and Sally asked if I would like to make the cake. After 1/2 a second of contemplation, I decided that I would love to make the cake. I started brainstorming about possibilities and flavors and colors and wasn't quite sure what we'd go with. Then, on Sunday morning, it came to me.

A rose cake. Chocolate cake with raspberry buttercream.


This was the first rose cake that I've made, and I'm quite pleased with how it turned out! The table set for lunch and tea created a lovely backdrop for pictures.


Honestly, the hardest part was trying to keep Ella's fingers off of it! I started at the kitchen table and had to move to the counter. Then she wanted me to hold her, which wasn't going to happen. There are many things I can do while holding a wiggly two-year-old, but decorating this cake is not one of them. Sally helped keep her busy while I finished the cake and popped it in the fridge to keep until the party. I'll definitely be making this again in the future!

Happy Day, Grandma!

A couple weeks ago, Miss Ella, Uncle Jake & I cruised down to Moose Lake State Park to celebrate a very special day. Not only was it Mother's Day, but it was also my mama's birthday. Pete was on call, so we had already celebrated my Mother's Day. Therefore, the day was all for grandma.

We started with a picnic of hot dogs over the fire, which Ella clearly loved.


Then we hit the trails with Grandma & puppy Gracie.


Ella was all about the lake and grass and ants. She's an outdoor girlie.


Then it was time for cake and gifts. After sitting in the sun during our hike, the cake was a little melty. Still the same chocolatey-peanut butter goodness! (And don't you just love her shirt?)


Here was the pre-melted cake. Chocolate with chocolate-peanut butter frosting, mini chocolate chips, and little peanut butter cups. Yum!


Happy birthday, Grandma! We love you!

Recipe: Swirl Cheesecake

The very first time I attempted to make a cheesecake was two years ago right after I told a friend I would make one for her wedding. Maybe I should have made sure I was capable of pulling off such a feat before committing to it. Alas, Martha stepped in to guide me along the journey. I was provided a recipe by the bride, but all the how-to's came from this handy video on Martha Stewart's website. Whenever I'm in doubt, I go straight to Martha. She's helped me out of many a hole.


This lovely cheesecake recipe isn't quite as intricate as that first one I made, which took a week - and three attempts - to perfect. But wasn't it pretty?

The original swirl cheesecake recipe came from the 2009 Martha Stewart Holiday Sweets magazine, but I've made just a few small changes to make it a bit easier and less time consuming.

First, you'll need the following ingredients:

1 cup finely ground graham crackers
2 tablesppons unsalted butter, melted
1 1/2 cups plus 2 tablespoons sugar
1/3 cup seedless fruit jam or jelly
2 pounds cream cheese, softened (4 8oz pkgs)
pinch of salt
4 large eggs, room temperature
boiling water

Preheat oven to 350.

Remove the bottom of your spring form pan and set the ring aside.

Stir together graham cracker crumbs, melted butter and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly into the bottom of pan. Bake until golden brown, about 10 minutes. Let cool. Reduce oven to 325.


With an electric mixer on medium speed, beat the cream cheese until fluffy. (Be sure it is softened before you begin.) Reduce the mixer speed to low and add 1 1/2 cups of sugar in a slow, steady stream. Add the salt and vanilla and mix until ingredients are well combined. Add eggs, one at a time, mixing each until just combined (don't over mix).


At this point, replace the ring on the pan. Wrap the sides and bottom with two large pieces of foil. Then pour the cream cheese mixture over the crust.


This is where I change the original recipe just a touch. Instead of making your own jam*, I save the time and use the real deal. So, in a small, microwave safe bowl or mug, warm the jam for about 45 seconds. I've used blackberry, raspberry, and strawberry jams, and all have turned out wonderfully delish. Just be sure it's seedless or the texture of your finished product won't be nearly as smooth. Using a small spoon, drop the jam on top of the cake. Then, with a skewer or toothpick, swirl the sauce into the filling. Use as much or as little as you would like. I tend to use the entire 1/3 cup plus some.


Now the cake is ready to bake, which isn't as scary as you may think. You'll need a large roasting pan. I don't currently have one, so I use a jelly roll pan, which works well, too. Carefully pour boiling water into the roasting pan until it is about halfway up the sides of the cheesecake or the jelly roll pan is full. It is possible to make the without the roasting pan, but the top may crack, which is what we're avoiding.


Bake until the cake is set but is still slightly wobbly in the center, about 70 minutes. The best way I've found to avoid cracks across the top of a cheesecake is to turn the oven off at this point and open the oven door a bit. Leave the cheesecake in the oven for another 30-60 minutes.

Transfer springform pan to a rack to cool completely. Refrigerate 6 hours or overnight before serving. And before you take the outside of the pan off, carefully run a knife all the way around the edges to avoid sticking.


*If you'd like to make your own fruit mixture for the cake, you'll need about 1 1/2 cups of fruit (cranberries, raspberries, blackberries) and 3 tablespoons sugar. Puree the berries in a food processor. Pass the puree through a fine sieve into a small bowl and discard the solids. Whisk in the sugar. Use this to drop into the cheesecake instead of the jam.

Enjoy!

Uncle Jake's Birthday

Jake is one of my very favorite people. He's seriously the best little brother a girl could have. I've loved watching him grow up and figure out where he's headed through the past few years. I was way happy when he decided to do his undergrad at UMD since I was still there when he started. He studied like crazy all while working a ton as the on-air evening personality on a pretty wide-ranging radio station based here in town. Jake graduated in May of 2009 with a double major in English and communications and, believe me, he's one smart cookie. His writing is insightful and creative and always makes me want to study whatever he has written about just so I can have a somewhat intelligent conversation about the topic. He's a poet and songwriter, musician and leader. He's one of those guys that creates a following without meaning to. And the coolest thing about him is that he is a pure, honest, sensitive soul chasing after Jesus.


Uncle Jake is currently in the middle of an internship at the Vineyard Church in town (the same one I worked at and did my 2-year Bible & leadership program). He started last September as a worship intern and is extending it through the coming year. It's way fun to walk into church on Sunday morning and see him leading on stage. Who knows what he'll be playing at any given time. Guitar, mandolin, harmonica, banjo, piano. Seriously, the list just goes on from there. (We're all quite sure that his musical talents were passed down the line from Grandpa J, from whom Jake also inherited a number of instruments including a pretty sweet accordion last winter.) Ella gets excited when she hears Jake up front and loves to dance while he's playing.

Yesterday was Jake's 24th birthday, so Becky & Malena and Ella & I went down to the lake to celebrate with him. The girls have gotten pretty good at the birthday cake thing and were happy to help with Jake's.

I was amazed to find a Cherry Chip cake mix at the grocery store a few weeks ago. Cherry Chip was what Jake used to request every single year in high school but they stopped making it for a good while and we couldn't find it anywhere. I bought a couple boxes, just in case we can't find it again.


Ella wanted to help with presents. She's pretty good at that.



Malena was in on the action, too.





I am so glad that Ella gets to grow up with such a cool uncle and role model. We love you, Uncle Jake. Happy birthday.