one

How quickly a year passes... Erik turned one, and we celebrated Peter Rabbit-style. How I love this sweet, funny boy of ours.

Carrot cake, which Erik loved. He didn't know what to do at first, but then just about polished off his whole cupcake (though a good number of crumbs bedecked his high chair afterward).
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Wee bunny-shaped chocolate sugar cookies with just their fluffy white tails frosted.

I made a traditional Swedish kladdkaka -- a cross between chocolate cake and brownies. I used a nonstick kladdkaka pan with raised fluted edges, but any nonstick 9-inch cake pan would do. No need to break out the mixer for this recipe! It's easy to mix by hand.


Kladdkaka
Swedish Chocolate Sticky Cake
1/2 C. butter 1 1/3 C. sugar 1 tsp. vanilla extract (or 1 T. vanilla sugar) 1/8 tsp. salt 1/4 C. high quality natural cocoa powder (I like Penzeys natural high fat cocoa powder) 2 eggs 1/2 C. flour
- Preheat oven to 350 degrees. Lightly grease a 9” cake pan. - Soften butter and add sugar, vanilla extract/sugar, salt, and cocoa powder. Mix well by hand. - Stir in the eggs until the mixture is smooth. Add flour, stir until combined. - Pour the mixture into the prepared pan and bake on the lower rack of the oven for 25-30 minutes. Don’t overbake -- a tester will still have sticky crumbs. - Allow cake to cool for 15-20 minutes. Then hold a plate over the pan, invert the pan, and release the cake. - Optional: Serve dusted with powdered sugar, or with ice cream or whipped cream.
Serves 6.