Chardonnay Smoked Fleur de Sel Caramels with Jameson dipped in dark chocolate

For Christmas this year, I made Fleur de Sel caramels for my friends and family.  Its actually quite simple to make with the right tools.  One of the essential tools is a gas stove.  Using an electric stove took 2 - 3 times longer, as the heat is more uneven and difficult to control.  Other essential tool include a candy thermometer, a chocolate thermometer, chocolate dipping tools, 1 and 1.5/2 quart sauce pans.

This recipe is based on a recipe by David Lebovitz, and utilizes brown rice syrup instead of corn syrup.  Additionally, I tested several liquors and salts, and ultimately determined that the best combination is Jameson and Chardonnay Smoked Fleur de Sel.

 

The caramels can be wrapped in cellophane or wax paper, or dipped in chocolate.  This recipe makes about 48 candies.

INGREDIENTS

• 3/4 cup (180 ml) heavy cream
• 2 tsp Jameson Irish Whiskey
• rounded 1/2 teaspoon + 1/4 teaspoon Chardonnay Smoked Fleur de Sel 
• 1/2 cup (160 g) brown rice syrup (I used Lundberg brown rice syrup, purchased at Whole Foods)
• 1 cup (200 g) sugar
• 4 tablespoons (60 g), total, salted butter, cubed, at room temperature
• 1 lb bittersweet dark chocolate
• Wax paper

DIRECTIONS

1. Line a 9-inch loaf pan with foil
   1. Cover the foil with butter or spray the inside with cooking spray.  Or both.
2. In a 1 quart sauce pan, heat the cream with 2 tablespoons of the butter in a small saucepan with the Jameson and 1/2 teaspoon fleur de sel until the mixture begins to boil. 
   1. Remove from heat, cover, and keep warm while you cook the syrup.
3. In a 1.5 to 2 quart sauce pan, fitted with a candy thermometer, heat the rice syrup with the sugar, and cook, stirring gently, to make sure the sugar melts smoothly. 
   1. Once the mixture is melted together and the sugar is evenly moistened, only stir is as necessary to keep it from getting any hot spots.
      1. The mixture will get dark brown as it approaches 300 degrees.  This is ok, as long as the mixture isn't smoking.
   2. Cook until the syrup reaches 309 F.
   3. Turn off the heat and stir in the warm cream mixture, until smooth.
   4. Turn the heat back on and cook the mixture to 255 - 257 F.
      1. 255 - Softer
      2. 257 - Slightly chewier but still really soft
      3. Also, the mixture can become dark brown as the temperature approaches 240.  This is ok.
   5. Remove the pan from the heat, and stir in the cubes of butter, until it’s melted and the mixture smooth.
      1. Remove thermometer
4. Pour the mixture into the prepared loaf pan and wait ten minutes, then sprinkle 1/4 teaspoon of the fleur de sel over the top. Set on a cool rack and let cool completely. 
   1. Once cool, lift out the foil with the caramel
5. Remove foil when ready to cut the caramels.
   1. Wrap caramels in waxed paper or cellophane or dip caramels in chocolate
   2. The caramel slab can remain uncut for a number of days.  If not processing the caramels immediately, its best to leave the caramel as a slab, as the cut caramels will loose their shape quickly.
6. To dip the caramels in chocolate, temper the chocolate:
   1. Cover a large cookie sheet with parchment or wax paper
   2. Put 1/2 to 2/3 of chocolate in a double boiler outfitted with a chocolate thermometer
      1. Warm chocolate until it melts
      2. Do not exceed 120 F
      3. Constantly stir
   3. When the chocolate has melted, remove from heat
      1. Add unmelted chocolate, and stir, stir stir!
      2. Bring mixture to 80-85 F
   4. Return mixture to the heat and warm until 89 F, then remove from the heat.
      1. Stir constantly until removed from heat.
   5. Put caramels into the chocolate mixture, and fish them out with a fork or chocolate tool, placing them on the prepared cookie sheet
      1. Try to scoop out as little extra chocolate as possible, as it will harden on the bottom of your chocolate.
      2. Sprinkle a bit of fleur de sel on top of the candies after they have been fished out
      3. Allow 10-15 minutes for chocolate to harden without disturbing

 

Please note that the temperature and humidity in the room can affect this recipe.  If the temperature goes below 60 F, a chocolate bloom can form. See the 2 chocolates that are off color in the picture on the left.  This happened because I kept this sheet of candies near a drafty window after the temperature had dropped during the evening.  Also, notice the awesome packaging that was procured at Chocolate Treasures!!

 

LINKAGE

1. http://www.davidlebovitz.com/2010/01/salted-butter-caramels/
2. http://baking911.com/learn/ingredients/chocolate/melt-or-temper/how-chocolate-tempering-works

Scary Blackberry Blossom Cupcakes

Blackberries are the center piece of this sinister halloween themed treat.  The cupcake is made with a spooky blackberry puree, filled with a hair-raising blackberry lime curd, and topped with a frightful lime frosting, along with eerie blackberry puree and creepy goji berries.  These cupcakes are almost too scary to eat.  Be warned!!

The inspiration behind this dessert is a bluegrass traditional, Blackberry Blossom.  My introduction to this legendary tune is none other than the String Cheese Incident.  Here is a particularly juicy version that pairs well with this terrifying treat.

 

SPOOKY BLACKBERRY CUPCAKE INGREDIENTS

8 large egg yolks (room temperature)
1/3 cup buttermilk (room temperature)

4 cups sifted cake flour
2 cup sugar
2 tbs baking powder
1 tsp salt

24 oz frozen bag of blackberries or four 6oz boxes fresh blackberries
16 tbs unsalted butter (room temperature/softened)
goji berries (I bought .15 lb from Whole Food Bulk section)

 

FRIGHTFUL LIME ITALIAN MERINGUE BUTTERCREAM INGREDIENTS

Meringue
5 egg whites
pinch salt
1/2 tsp cream of tartar (if not using a copper bowl)
2 ounces (1/4 cup) caster sugar

Syrup
8 ounces (1 cup) caster sugar
1/4 cup water

Butter, 1 lb., unsalted, and soft
3 tbsp lime zest
1 tsp lime juice, optional

HAIR-RAISING BLACKBERRY LIME CURD INGREDIENTS

300g or 11oz blackberries, fresh or frozen
10 medium sized eggs
150g or 10 1/2 tbsp unsalted butter
150g or 2/3 cup caster sugar
3 tbsp lime zest
2 tsp lime juice

DIRECTIONS

1. Curd
   1. Put the blackberries in a pan with 100ml water.
      1. Bring this to the boil and then turn it down to a simmer
      2. Cook them for 10 minutes until the berries have softened.
      3. Take them off the heat and sieve everything into a large bowl, discarding any seeds, to make a smooth sauce.
   2. Add 5 whole eggs and 5 egg yolks into a heavy-based pan and give them a good stir to break up the yolks.
      1. Use the 5 egg whites for the frosting
      2. Stir in the caster sugar and juice from the lime.
      3. Add the butter and then put this over a low heat.
      4. Add the blackberry sauce and cook this mixture over a low heat stirring continuously with a wooden spoon.
         1. It’s ready when it coats the back of the spoon thickly.
      5. Take the pan off the heat and stir in the lime zest
   3. Put the curd into a bowl for the fridge
      1. Place wax paper over the top to prevent skin from forming
2. Puree
   1. Place defrosted or fresh blackberries in the blender, and puree
   2. Strain mixture through a fine sieve, removing all seeds
      1. They can be unpleasant to chew in a baked good
   3. Divide mixture into:
      1. 1 cup for cupcake batter
      2. 1/4 cup for decoration
3. Cupcakes
   
   1. Preheat the oven to 300 degrees.
   2. Place 24 foil liners into muffin tins.
   3. In a medium bowl lightly combine
      1. the yolks
      2. 1/3 cup buttermilk 
   4. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
   5. Add the butter and 1 cup blackberry puree.
      1. Mix on low speed until the dry ingredients are moistened.
      2. Increase to medium speed (high if using hand mixer) and beat for 1.5 minutes to develop cake’s structure.
      3. Scrape down sides.
      4. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition.
      5. Scrape down sides.
   6. Fill prepared muffin liners with batter, about 1/2 to 2/3 full
   7. Bake for 22-27 minutes or until a tester inserted near the center comes out clean
      1. Rotate pans once
      2. When baking is complete, the cupcake should spring back when pressed lightly in the center.
      3. Let the cupcakes cool in the muffin tins for about 10 minutes
4. Frosting
   1. Follow directions for the Jameson italian meringue buttercream recipe, included with the Car Bomb Cupcakes recipe.
   2. Substitute the lime zest and lime juice (optional) for the Jameson
5. Assembly
   1. Fill a pastry bag or plastic squeeze bottle with the curd
      1. I used the bismark tip
   2. Using an apple corer or knife, cut a nickel sized cylinder from the cupcake and fiil each cupcake with curd
   3. Fill a pastry bag with frosting and pipe it onto the cakes
   4. Fill a pastry bag or squeeze bottle with the remaining ¼ cup of blackberry puree
      1. Drizzle the puree onto the frosting haphazardly
   5. Place a few goji berries on top of each cupcake
      1. The goji’s look like scary bugs crawling through the purple goo!

 

Peaches en Regalia Cupcakes

 

Peaches en Regalia is a modern jazz fusion standard, and one of the most well known songs by music legend Frank Zappa.  The song is included in the underground version of The Real Book, which is a series of books containing compilations of popular jazz tunes that provides an indispensable resource for aspiring and current jazz musicians.  Having a song published in The Real Book is the ultimate "street cred" for a jazz composer.  My introduction and love for the song and Frank Zappa came from none other than my favorite band, Phish.  This recipe is appropriately titled as a tribute to both groups of talented musicians.

The recipe begins with a classic buttermilk cake recipe by Rose Levy Beranbaum that is converted into a delicate cupcake recipe.  Nutmeg, cinnamon, cloves and ginger are added to spice it up.  A delicious peach preserve is injected into the center, though my original plans were to make a whiskey peach preserve from scratch (check back, as I may work on this idea).  Finally, the cupcakes are topped with a Jameson italian meringue buttercream to give the dessert pizazz.

Here's a great video of Phish covering Peaches en Regalia in 2009, with close-ups of Trey Anastasio rocking the solos.  Now you can really have your cake and listen to it too!

 

 

This recipe makes about 24 cupcakes, and can be cut in half.

BUTTERMILK SPICED CUPCAKE INGREDIENTS

8 large egg yolks (room temperature)
1/3 cup buttermilk (room temperature)
1 tbsp vanilla
1 tsp cinnamon
1.5 tsp pumpkin pie seasoning

4 cups sifted cake flour
2 cup sugar
2 tbs baking powder
1 tsp salt

1 cup buttermilk (room temperature)
16 tbs unsalted butter (room temperature/softened)
10 oz Peach preserves (refrigerated)

 

JAMESON ITALIAN MERINGUE BUTTERCREAM INGREDIENTS

Meringue
5 egg whites
pinch salt
1/2 tsp cream of tartar (if not using a copper bowl)
2 ounces (1/4 cup) caster sugar

Syrup
8 ounces (1 cup) caster sugar
1/4 cup water

Butter, 1 lb., unsalted, and soft
6-8 tbsp Jameson Whiskey

 

DIRECTIONS

1. Cupcakes
   1. Preheat the oven to 300 degrees.
   2. Place 24 foil liners into muffin tins.
   3. In a medium bowl lightly combine
      1. the yolks
      2. 1/3 cup buttermilk (1/4 of the overall buttermilk)
      3. vanilla
      4. cinnamon
      5. pumpkin pie spice
   4. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. 
   5. Add the butter and remaining buttermilk. 
      1. Mix on low speed until the dry ingredients are moistened. 
      2. Increase to medium speed (high if using hand mixer) and beat for 1.5 minutes to develop cake’s structure. 
      3. Scrape down sides. 
      4. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition. 
      5. Scrape down sides.
   6. Fill prepared muffin liners with batter, about 1/2 to 2/3 full
   7. Bake for 16 - 18 minutes or until a tester inserted near the center comes out clean
      1. Rotate pans once
      2. When baking is complete, the cupcake should spring back when pressed lightly in the center.
   8. Let the cupcakes cool in the muffin tins for about 10 minutes
2. Frosting
   1. Follow directions for the Jameson italian meringue buttercream recipe, included with the Car Bomb Cupcakes recipe.
3. Filling
   1. Place refrigerated preserves into a plastic squeeze bottle or use a pastry bag with the Wilton Bismark tip (Thanks mom!)
4. Assembly
   1. When cupcakes have cooled completely, use a knife or apple corer to remove a nickel sized cylinder from the middle of the cupcake
   2. Fill the cupcakes with peach preserves
      1. If peach chunks get stuck in the pastry tip, use a toothpick or a skewer to loosen them.  Otherwise, the bag might break and peaches will start shooting out towards you!
   3. Fill a pastry bag with frosting, and pipe it onto the cakes.
5. Storage
   1. The cupcakes need refrigeration because of the preserves, but can sit out for several hours
   2. If cupcakes are refrigerated, allow them to sit out for at least an hour prior to consumption

Mojito Cupcakes

This recipe is inspired by my boyfriend's roommate, Jeff.  He regularly drank Mojitos and Pinojitos this summer, because his garden bore an abundance of mint.  Jeff has quite the green thumb and is extremely generous with his vegetable bounty.  It just makes sense to dedicate this delicious, refreshing dessert to him.

The recipe is adapted from two recipes, and requires creating the butter rum sauce while the cupcakes are baking.  When soaking the cupcake, is it important to detach the liner from the cupcake to allow the rum sauce to seep into the bottom of the cakes.    It is helpful to use the Reynolds Stay-Brite foil liners, as the liner detaches easily and retains an elegant shape.  Paper liners are discouraged because they don't retain their shape when loosened, and regular foil tends to rip.  Unfortunately, I was down in Florida when these cupcakes were made, and Stay-Brite liners were no where to be found.  My mom found the lovely gold liners in the top picture at Sur La Table. (My mom also decorated the cupcakes above....don't they look great?!)

In the photo below, the Reynolds Stay-Brite liner is on the left, and the regular Reynolds foil on the right.  Notice that the Stay-Brite wrapper almost appears as though it wasn't completely detached from the cupcake!  The monkey patterned liner was love at first sight for this gal.

The Mojito cupcake consists of a rum soaked rum cake, a lime Italian Meringue Buttercream frosting and fresh mint leaves for garnish.  This recipe yields about 24 cupcakes.

 

RUM CUPCAKE INGREDIENTS

1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla
1/2 cup dark rum
mint leaves

 

RUM SOAK INGREDIENTS

1 stick (1/4 pound) butter
1 cup sugar
1/4 cup water
1/2 cup Bacardi dark rum

 

LIME ITALIAN MERINGUE BUTTERCREAM INGREDIENTS

Meringue
5 egg whites
pinch salt
1/2 tsp cream of tartar (if not using a copper bowl)
2 ounces (1/4 cup) castor sugar

Syrup
8 ounces (1 cup) castor sugar
1/4 cup water

Butter, 1 lb., unsalted, and soft
1/4 cup lime curd or 1/2 tsp lime oil
2 tsp lime zest

 

DIRECTIONS

1. Cupcakes
   1. Preheat oven to 300 degrees F. 
      1. Line cupcake tins with foil liners.
   2. Cream butter and sugar until fluffy. 
      1. Beat in eggs and mix completely. 
   3. Whisk together flour with baking powder, baking soda and salt. 
   4. Gradually beat flour into butter mixture, alternating with buttermilk and vanilla. 
      1. Stir in dark rum and Triple Sec.
   5. Spoon batter into prepared cupcake tins and bake in 300 degree oven for 20-25 minutes. 
      1. Cakes are done when it lightly springs back after you touch it with your finger. 
2. Rum Sauce
   1. Melt butter in sauce pan, add water and sugar. 
   2. Stir together.
   3. Boil 5 minutes or until sugar is completely dissolved. 
   4. Remove from heat and stir in rum.
   5. While cupcakes are still warm, use a regular teaspoon to drizzle rum sauce all over each cupcake.
      1. Loosen the liner to allow sauce to soak into the bottom.
      2. Use between 1-2 teaspoons per cake.
3. Frosting
   1. Follow directions for Italian Meringue Buttercream frosting recipe included with the Car Bomb Cupcakes, except don't add the Jameson.
   2. Whip lime curd or lime oil and zest into the frosting
   3. Add additional zest if frosting isn't "limey" enough
   4. If lime curd is used, cupcakes must be refrigerated.  Please allow cupcakes to sit out for an hour prior to consumption
4. Assembly
   1. Frost cupcakes
   2. Add mint leaves for garnish

LINKAGE

1. http://www.recipesfrommymom.com/2011/01/mini-rum-cakes.html
2. http://therecipereader.com/rum-cupcakes.htm

Car Bomb Cupcakes

 

 

This boozy recipe is inspired by the Smitten Kitchen.  The recipe was modified to more accurately represent a Car Bomb cocktail and create a lighter, more delicious treat.  A traditional Car Bomb begins with a shot of Irish cream that has Irish whiskey floating on top.  The shot is placed in a glass of Irish stout, where it must be immediately consumed, often ushering the consumer into a late night filled with drunken antics.

In order to accurately represent the famous drink, the cupcake is made with an Irish stout beer, filled with an Irish cream chocolate ganache, and frosted with an Irish whiskey frosting.  The original recipe uses Irish cream in the frosting and whiskey in the ganache.  Putting the Irish cream inside the cupcake more accurately portrays the drink.

Additionally, creating a light and delicious cupcake is always a fun MO.  Instead of the original frosting recipe, an italian meringue butter cream was used because I've been on a kick lately.  They are divine and not overly sweet, but take extra time.  Additionally, some ingredients were changed to prevent greasiness and procure delicacy. 

The recipe creates 24 cupcakes.  The frosting recipe will generate about 4 cups of frosting, which can be stretched to frost 48 cupcakes if modestly frosted, see posted pictures. 

 

Irish Whiskey Italian Meringue Butter Cream Ingredients
Meringue
5 egg whites
pinch salt
1/2 tsp cream of tartar (if not using a copper bowl)
2 ounces (1/4 cup) castor sugar

Syrup
8 ounces (1 cup) castor sugar
1/4 cup water

6-8 tablespoons Jameson Irish Whiskey
Butter, 1 lb., unsalted, and soft

 

Irish Cream Chocolate Ganache Ingredients

8 ounces bittersweet chocolate
2/3 cup heavy cream
3-4 tablespoons Bailey's Irish Cream

 

Chocolate Stout Cupcake Ingredients

1 cup stout (I used Guinness Stout)
1 cup minus 2 tablespoons (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process, Valrhona is my fav)
2 cups cake flour, sifted
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

 

DIRECTIONS

The directions will be broken into four parts, one for each main component, followed by assembly.  Hints: The ganache should be made first because it takes time to set.  Both the ganache and frosting can be made 2-3 days in advance if stored and sealed properly.  Here is an excellent video about how to make an italian meringue buttercream.  

1. Ganache
   1. Chop the chocolate and transfer it to a heatproof bowl.
   2. Heat the cream until simmering
   3. Pour cream over chocolate.
   4. Let it sit for one minute and then whisk until smooth.
      
      1. If chocolate remains unmelted, use a double boiler to gently melt what remains
   5. Add the Bailey's Irish Cream
   6. Put ganache in fridge until slightly cool
   7. Using a mixer, whip the ganache until light and fluffy
   8. Keep unrefridgerated if using immedately, else store in refridgerator
2. Frosting
   1. This recipe calls for the syrup and meringue to be made simultaneously (steps 2 and 3)
   2. In a sauce pan, create the syrup
      1. combine 8 oz of sugar and 1/4 cup water
      2. Wisk and put on medium heat with a thermometer to monitor the temperature
         
         1. If meringue is complete, remove syrup from the heat when thermometer reads 240-245 (sea level)
         2. If sugar syrup approaches 230 prior to the meringue's completion, turn off the heat and cover the sauce pan
            1. Reheat when prompted later in recipe
   3. Create the meringue while the syrup is being made
      1. In a large mixing bowl, add egg whites and cream of tartar (if needed) and begin mixing with a wire whisk attachment on medium/medium-low speed
      2. At the soft peak stage, increase mixer speed to medium high
      3. At the hard peak stage, increase mixer speed to high
      4. Begin to add extra 1/4 cup sugar slowly as mixture transitions from Hard Peaks to Firm Peaks
         1. At the firm peak stage, the mixer is on highest speed
      5. When meringue reaches the firm peak state, change focus to the sugar syrup. (Step 4)
   4. When meringue is finished, slowly add the syrup if it has reached the 240-245 degree mark, aiming for the space between the mixer and the side of the bowl.
      1. If the syrup was removed from heat or is not 240-245 degrees
         
         1. Turn on medium to medium-high heat
         2. Monitor syrup, and remove from heat as temperature reaches 240-245 degrees F
      2. After syrup is added, the bowl should be warm
   5. Beat for 7 - 10 minutes
      
      1. Outside of bowl should be room temperature
   6. Slowly add the butter 1 - 2 tablespoon at a time, and continue beating on a high speed until the frosting is thick and glossy
   7. Slowly add the Jameson, 1 - 2 tablespoon at a time
      1. Taste to determine desired flavor
      2. Alcohol intensity will decrease over time
   8. Store frosting sealed in refridgerator if not using immediately
3. Cupcakes
   1. Preheat oven to 350°F. 
   2. Line 24 cupcake cups with liners. 
   3. Bring 1 cup stout and butter (1 cup minus 2 tbsp) to simmer in heavy large saucepan over medium heat. 
      1. Add cocoa powder and whisk until mixture is smooth. 
      2. Cool slightly.
   4. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. 
   5. Using electric mixer, beat eggs and sour cream in another large bowl to blend. 
      1. Add stout-chocolate mixture to egg mixture and beat just to combine. 
      2. Add flour mixture and beat briefly on slow speed.
      3. Using rubber spatula, fold batter until completely combined. 
   6. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. 
   7. Bake cake until tester inserted into center comes out clean
      1. Rotate them once front to back if your oven bakes unevenly, about 17 minutes. 
   8. Cool cupcakes on a rack completely.
4. Assembly
   1. If ganache or frosting were stored in the refridgerator
      1. Frosting: Allow time to soften at room temperature
      2. Ganache: Ganache can be warmed slightly via double boiler, though ganache should remain relatively thick and not melt completely.  Rewhip with a mixer.
   2. Place ganache and frosting in pastry bags. 
      
      1. side note: I used a squeeze bottle for the ganache.  winning!
   3. Using an apple corer or a butter knife, cut nickel sized cylinders halfway into each cupcake and discard core
   4. Fill each cupcake with ganache
   5. Pipe frosting onto each cupcake
   6. Cupcakes can be frozen, and need to be refridgerated.  Please allow ample time for frosting and ganache to soften prior to eating.

 

 

 

LINKAGE

http://smittenkitchen.com/2009/01/car-bomb-cupcakes/
http://www.baking911.com/howto/egg_whites_beat.htm
http://www.cakelove.com/podcast_italianmrng.php

 

Oatmeal Cookies

me: Raisins or No Raisins?

the boys: NO RAISINS!!

And so it was our first homemade batch of oatmeal cookies was raisin-less. I did sneak in some whole wheat flour, though...

Apple-Pear Pie Recipe

I've never been much of a baker.

That is, I enjoy the free-form-ed-ness of cooking over the science of baking. I still don't know when to use baking powder over baking soda and so most of my baking begins with a cookbook. This pie began with The Algonquin's Famous Apple Pie recipe found in The New York Cookbook by Molly O'Neill. I was short an ingredient here and there, thought a couple lonely pears I had would be much happier alongside some apples and cinnamon, and the result was something I was quite happy with.

Maybe there's a baker in me after all.

Grilled Peaches Recipe

It really doesn't get any simpler than this. I made these to accompany some grilled dry rub pork chops and the sweetness was a nice complement to the spicy chili-based rub.

Brownies Recipe

My youngest son said he wanted brownies for his birthday.

The only problem was that we'd already booked a party with loads of dinosaurs and, well, ice cream. Admittedly, we went a little over-board on this one. His actual birthday is in the middle of July - after school has let out for the summer and smack in the middle of our summer beach rental. So while his brother has been having parties with all his school friends in the middle of winter, he's had to make do with a couple beach friends and a cup cake. We knew he'd catch on eventually, and this year he did.

So we threw him his first "real" birthday party and despite the fact that we had vanilla ice cream on order, he wanted brownies.