Monday, February 25, 2013

Oh, you say February's almost over?

It has been a busy month so far! Time to catch up on all the fun things in February!

First up, Aaron turned 25 at the beginning of this month! A whole quarter-of-a-century old! I love birthdays! We had a fun, food-filled day! Breakfast started out with these beauties:

I bought this adorable donut pan from Target last year, and I'm finally finding some recipes that I enjoy to make! Baked donuts are so much better than glazed donuts (unless you decide to buy Krispy Kreme), so I highly recommend them! They're healthier than fried donuts at any rate. These were sweet and cake-like, and because they were in donut form, I could pretend that they were breakfast food and make them for Aaron's breakfast. 

Chocolate Baked Donuts
Makes 12 donuts
Adapted from Prepared Pantry

For the Donuts
1 1/2 c. all-purpose flour
1/3 c. cocoa powder
1 tsp. baking powder
1 pinch salt
2 large eggs
2/3 c. granulated sugar
1 tsp. vanilla
1/2 c. milk
2 Tbsp. butter, melted

For the Glaze
1 c. powdered sugar
2 Tbsp. water
1/2 tsp. vanilla

Preheat oven to 325 degrees. Grease a baked donut pan.

Combine the flour, cocoa powder, baking powder, and salt in a large bowl. In another bowl, whisk the eggs with the sugar, vanilla, milk, and melted butter. Add the liquid mixture to the flour mixture a third at a time, stirring after each addition. Stir until the batter is smooth.

Fill the donut cavities 2/3 full of batter. Bake for 8 minutes. Cool for several minutes in the pan and then place the donuts on a cooling rack.

For the glaze, mix the water a little at a time into the powdered sugar until it is the desired consistency, adding the vanilla.

Glaze the donuts and let the glaze dry while the donuts are sitting on a rack. Be sure to store in an airtight container so they don't get stale.

We invited some of Aaron's cousins over, and made a mountain of food for dinner. We made 3 spaghetti loaves, 2 1/2 batches of Bri's famous breadsticks, corn, broccoli, and oven roasted potatoes. Mountains of delicious food.

In my family, we grew up eating Dairy Queen ice cream cake for our birthdays. I found a great recipe to replicate it, and bought some of Aaron's favorite ice cream from the BYU Creamery, Graham Canyon. It started with a layer of fudgy chocolate wafers, a layer of ice cream, a layer of chocolate ganache, another layer of ice cream, a final layer of ganache, and topped with milk chocolate shavings. We about died of joy when we took our first bites. Here's the recipe I used: Tin Roof Ice Cream Cake. Very doable! I highly recommend it!

We ate and we ate. Oh, what a feast it was!

It was wonderful to spend the day with my best friend and to be surrounded by friends and family! I love you Aaron, and I can't wait to spend every birthday with you for the rest of our lives!

I'll do some more catching up in the next few posts!


Rosanne Bailey said...

Aaron is 26 since he was born in 1987. Dad

Rachel Taylor said...

So close. He was actually born in 1988. Thanks for checking that I know my husband's age though!