Well, April 22nd, was Brett's 30th birthday, so I wanted to dedicate this post to him. It was his first birthday as a daddy. I have been SO blessed to have such a wonderful, supportive, and helpful husband. I would be a completely crazy woman without him. He has totally stepped up and has been a great father and partner the last six months!
I am thankful for him and I am thankful to his parents for raising such a great man. I am realizing how hard and what true dedication it takes to raise children, so I truly appreciate all that they did for him growing up.
On his birthday, we celebrated by having some friends over! I took a couple of pictures, that I will share. Here's to the next 30 years, my love!
Tony, Brett, (Ella) & Michael
Gina, Lindsey, (Eva), & me
Homemade oreo cupcakes and carrot cake
Oreo cupcake recipe:
24 oreo halves, with cream filling attached
2 1/4 all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter, room temp.
1 2/3 cup sugar
3 large egg whites, room temp.
2 tsp. vanilla extract
1 cup milk
20 oreo cookies, coarsely chopped
1. Preheat oven to 350 degrees. Line the wells of 2 cupcake pans with liners and then place half an oreo on the bottom, cream side up. In a bowl combine flour, baking powder, and salt. Stir together and set aside. In another bowl, combine the butter, sugar, and beat on medium high until light and fluffy, 1-2 minutes. Blend in the egg whites one at a time, beating well after each one. Blend the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped oreos with a rubber spatula until evenly incorporated. Be careful not to over mix!
2. Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking. Use a toothpick in the center and only take them out when the toothpick comes out clean. Allow to cool and then transfer to a wire rack.
Frosting:
8 oz. cream cheese, room temp.
6 tbsp. butter, room temp.
1 tbsp. vanilla extract
3 1/2 cups confectioners' sugar, sifted
2 tbsp. heavy cream
3. Combine the cream cheese and butter in a bowl and beat on medium high until smooth, about 1 minute. Blend in the vanilla extract. Beat the sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on low until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping the sides as needed.
4. Frost the cooled cupcakes, sprinkle with oreo crumbs, and refrigerate. Serve cold.
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