Miles is two!
His birthday was last week, and I'm still feeling a little bit shocked by the fact that I have a two year old. Time goes by really fast and I've enjoyed this past year with him so much. He continues to get more and more fun so I'm sure age two will have even more funny moments.
Like when I took him for his two year check up, and the doctor asked, "Do you like Snoopy?" because he was wearing a Charlie Brown shirt. Miles enthusiastically replied, "I LOVE Snoopy!"
Or when we read his Spaceships book and he says "fuel tank!" and "rocket booster!" as we look at the pictures. Is it obvious that he has an aerospace engineer for a dad and rockets all over his room?
Or when we're driving in the car and he sings Twinkle Twinkle Little Star. For some reason he tries to sing it as fast as he can over and over, so it comes out as "TwinkleStarHowYouAreLikeDiamondSkyTwinkleStar!"
Since Miles is no longer allergic to anything I let him look through my Flour cookbook and pick out the cake he wanted me to make. He chose the yellow cake with chocolate frosting. Okay, I may have steered him toward that one, but he was very excited about it.
I'm not going to post that recipe here. But, I did make cupcakes to celebrate with our Bible study later that week. I made chocolate cupcakes and decorated half with vanilla frosting and raspberries and the other half with the chocolate-hazelnut frosting that I've been promising you since last year. So, finally, here is that recipe.
12 tablespoons unsalted butter, at room temperature
1½ cups powdered sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
¾ cup chocolate-hazelnut spread (such as Nutella)
Pinch of salt
Mix butter in bowl of stand or hand-held mixer on medium speed for 30 seconds until smooth. Add powdered sugar and cocoa and mix on medium-high speed for 2 minutes. Add vanilla, chocolate-hazelnut spread and salt and mix on medium-high until light and fluffy about 4 minutes more.
Makes enough to decoratively pipe 12-14 cupcakes.