What we eat: Birthday dinner

 

Little Miss Sunshine turned 6 last week.

For dinner, she requested noodles (of course!), jello, fruit salad, and root beer.

Noodles: Tinkyada Little Dreams shaped rice noodles with faux mato sauce, pepperoni, sausage, and sauteed shredded veggies
Jello: blue jello
Fruit salad: fresh strawberries, blueberries, and raspberries
Root beer: Jones brand (doesn't contain corn syrup)

For cake and ice cream she requested a lemon cake with raspberry frosting and strawberry ice cream. And she wanted the cake to have "rings", by which she meant layers.

I used this recipe for the cake, using the gluten free and lemon options. It's called Wacky Cake, and dates from the Depression when eggs, milk and butter weren't plentiful. This is great for us, since that means it's naturally vegan! No substituting with flax eggs- yay! I used Authentic Foods GF Classical blend and it turned out pretty good. A little dense, but the texture and flavor were quite good. The blend does contain tapioca flour and potato starch, so we won't use this recipe too often- I could definitely tell I was eating things I shouldn't be.

I used this recipe for the frosting, using raspberries instead of strawberries. I think I used about 1/2 cup of lightly smashed raspberries instead of the 3 Tbl strawberry puree. It's been quite some time since I made frosting, and I ended up beating it a bit longer than I should have so it went grainy. It was also a bit grainy because of the powdered sugar I used- it clumped pretty bad, even after sifting it. The frosting didn't look super appetizing, but it tasted fine.

I'll post the recipe soon that I used for the strawberry ice cream, which is really a sorbet. Since we had to take coconut milk out of our diet we couldn't use the super easy ice cream recipe that we've used in the past.

All in all, it was a yummy dinner and there was only a minimal amount of things we shouldn't be eating :)