10.25.2013

HBD Roo!

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Last week we celebrated a birthday for our little Roo.

She turned FOUR!

Can you believe it?

It's been 4 years since that little bundle surprised us all with her dramatic delivery into the world (the doctor didn't make it).

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We kept it pretty simple with a few friends over to play, then cake, ice cream, and presents as a family.

Miss Roo -

has the very best little giggle

loves her sisters more than anything
doesn't eat wheat because it give her "bad poops"
has a very thick shell - she doesn't trust easily

entertains herself well
is super super super stubborn
often "forgets" to put her shoes on when we are going out - i usually don't notice until we are there
loves ponies, polly pockets, playing dress up, and coloring
can be very sneaky
has an interesting little accent
hates changing clothing - for bedtime or to get ready for the day the next morning
can melt you with her big brown eyes


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My friend Summer posted her birthday cake a few months ago on Instagram. It was beautiful, chocolatey, and grain free. I stored the images in the back of my brain for when Roo's birthday came around. 

This little girl was sooooo excited to have her very own gluten free chocolate cake! And I must say that even all the flour lovers in this house gobbled that cake up. :)


Shhh - it's also only sweetened with dates and honey!! 


German Chocolate Coconut Cake - from The Blog of Summer Harms
grain free. makes one 9-inch round or 2 smaller rounds.

6 T. coconut flour
1/4 cup cocoa
1/2 tsp. sea salt
1/2 tsp. baking soda
1/4 cup chocolate chips (I use Enjoy Life brand)
5 eggs (room temp, if you can)
1 1/2 tsp. pure vanilla
1/2 cup melted coconut oil (or butter)
1/3 cup honey
1/3 cup crushed dates

Combine dry ingredients and chocolate chips in a small bowl and sift well. Using a hand mixer, blend eggs, vanilla, oil, honey and dates. Add dry ingredients to the mixing bowl and blend well. Grease and flour a 9-inch round cake pan or 2 smaller round baking dishes. I used some 4-cup glass pyrex dishes that we usually put leftovers in. Pour batter into pans and bake at 350 degrees for 20-30 minutes, or until center is just set (it will still be a bit loose/wiggly). Do not over bake. Allow cake to cool, then remove from pan and pile the coconut pecan topping on top of cooled cake. If you're really look for the lap of luxury, feel free to make the chocolate sauce to drizzle on top of cake, or use as a garnish when serving individual pieces.

Coconut Pecan Topping 
1/2-3/4 cup unsweetened shredded coconut
1/2 cup chopped pecans
1/2 cup crushed dates*
2-3 T. coconut oil
pinch of sea salt
In a small bowl or the bowl of a food processor, combine dates with coconut and pecans and a bit of coconut oil and salt. Feel free to play around with the amounts to fit the taste and texture you're looking for.
*To make the crushed dates, here's what I do: put a 4 or 5 ounce package of dates into a small pot with about 1/2 inch of water. Bring to a boil and let simmer for 5-10 minutes. It doesn't really matter how long, just gets them a bit soft. Put into a food processor or blender and pulse until smooth.


** Summer's Dairy-Free Chocolate Sauce, optional
1/4 cup coconut oil
2 T. cocoa
1/2 tsp. pure vanilla
2 T. honey or maple syrup
While cakes are cooling, combine chocolate sauce ingredients in a 1 or 2 cup measuring glass and place in a pot of simmering water. Heat, stirring, until everything is melted and well combined. Spoon sauce over cooled cakes, with lots of poked holes.



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3 comments:

Courtney said...

Good job on that gourmet cake!
Noah was talking about Ginger the other day. And Greta and Ava. It was so cute! Even after a year of not seeing them.

AshDaBell said...

That girl is too cute!!! Great job on the cake!

Jord said...

That cake looks to die for! Those four years have flown by and given you such a gift in your little Gigi girl.

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