Laboring Over Labor Day Weekend

Does it strike anyone surprising that we didn’t do much sitting around this weekend? My Type-A personality took over and we had lots to do all days of this weekend. In fact, I’m mid-project right now but needed to sit down for a bit before my back breaks. I’ll get to that project shortly.

Saturday we decided to celebrate Ev’s upcoming first birthday early. C.D. is leaving for Florida next Saturday and Ev and I follow him there on Wednesday, so we’ll be out-of-town on her actual birthday. That makes a (vegan) cake, decorations and gift carrying challenging.

I made her a special vegan cake that she could enjoy despite her allergies. I was a little skeptical about the taste when reviewing the recipe, but man was it actually GOOD! She, of course, played with the icing and refused to touch the cake.

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She loved her kitchenette and has read her new books quite a few times since then. C.D., passing along his love for all things golf, picked up an infant golf set from Little Tikes and she had fun swinging the putter around.

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On Sunday Ev paid a visit to a pool C.D. was at where she had a blast swimming — this kid is NOT afraid of the water in the least. All was well and good until Dad let her slip off of a raft and dunk herself. I lost it (I’m not great with water, myself, so I was uber freaked out). She was fine, even laughing after, but I decided that was enough.

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And today … well, today I’m re-screening ALL of the windows in our house. The previous homeowners decided to cut out all of the ripped screens rather than replace them. I thought about paying a hardware store to re-screen them for me, but at $200 vs. $70, the decision was easy. So far it’s looking pretty good!

After I finish that I plan to hang the dining room frames and new bedroom frames so this house starts looking like we LIVE here…

 

Enjoy the cake recipe below and check back shortly for a video how-to I put together, too!

XO

Funfetti Vanilla Birthday Cake (Egg and Dairy Free) by Milk Allergy Mom

1 3/4 cups flour
1 c sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
2 tsp vanilla
1/3 cup oil
1 c cold water
3 Tbs chunky sprinkles (for the batter)
  1. Heat oven to 350.
  2. Grease pan(s) with an allergy safe food. I used Pam cooking spray.
  3. Combine ingredients and pour into greased pan or muffin tin.
  4. Bake approximately 30 minutes in the oven until completely baked, when cake springs back to the touch or a toothpick comes out clean. Time varies on the pan you use (I used a 6″ pan, so it took me almost 50 minutes to completely bake through).

 

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