Snow, birthdays, and ethiopian food...

Well, we have had quite the week...

B turned 3!!!

We wanted to catch-up on missed birthdays, so he had a few extra "parties":

Birthday candles in his egg-free pancakes at breakfast:

Birthday celebration at an Ethiopia restaurant (party of 4-Mama, Ababa, B, and Miss A-M)

Birthday celebration with his friend who turned 3 in August (B "helped" me make the cake:-)

Two of his favorite presents are a backpack (that he was given at our shower but we just now gave to him) and a scooter we inherited from a friend:

and then today...it snowed...A LOT...like ALL DAY...this was taken in the morning!

My awesome husband got some great shots of our precious little boy enjoying his first snow:-)

Also, B loves his new photo album of our Ethiopia trip so much that we're reading it about 20 times a day so, I ordered two more (with a few more photos in them).  Now he has one for now, we have one, and we have one for him for when he grows up.  I LOVE mypublisher, and if you wait for the BoGo codes, it's really affordable!

Awesome egg-free yellow cake from Madhuram's eggless cooking:

Eggless Vanilla Cake Recipe

Prep time: 15 Mins

Cook time: 27 Mins

Yields: 24 Cake Slices

INGREDIENTS:

• 2 and 1/2 cups All Purpose Flour2 teaspoons
•  Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 2 tablespoons Sugar
• 1 can Condensed Milk
• 1 cup Water (I used orange juice b/c I was afraid it would be really bland, but it was so good that next time I will try with just water)
• 2 tablespoons Vinegar
• 2 tablespoons Vanilla Extract
• 1/2 cup Melted Butter

PROCEDURE:

1. Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9×13 inch pan and line it with parchment paper.
2. In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.
3. Make a well in the center of the dry ingredients and stir in the the wet ingredients one by one. Stir the mixture together using a whisk. Some lumps is okay.
4. Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
5. Bake it for 25-27 minutes.
6. Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.

I baked it in a 9X13 pan lined with a silpat.  Cooled it in the pan and frosted with 1 batch of old fashioned chocolate frosting.  It was DELICIOUS!!!