I woke up this morning in the most energized, happy mood! I think the first time I have sat down today has been to write this blog entry. Jude and I went to the Art Museum today to go see the Photo Exhibit. Jude was more interested in his echo than the artwork in the gallery, but I enjoyed the exhibit very much. After we finished looking at the exhibit, we ate lunch outside. The breeze was wonderful today and we ended up playing for at least two hours outside the museum. When I came home, my sister called to make sure I had not gone into labor without her. I get checked on by relatives a lot these days! They are just making sure I am still pregnant and they did not get deleted from the all-important call list.
So, yes, I am still very, very pregnant!
One of the things I have been doing to keep myself excited about the baby is to read birth stories. Some of these birth stories read like spoofs or satires of the entire labor/birth process. When contractions are described as “surges” I just have to laugh out loud. Birthday cakes for the new arrival are mentioned in a lot of the birth stories. When I was in the hospital with Jude, all I got was a plain baked potato and some stringy, plain chicken….YUCK! So, gluten-free birthday cake sounds like a fantastic idea. While I was on the phone with my sister, I ordered a special gluten-free birthday cake that she is supposed to make at a moment’s notice. [haha] To tide myself over, I made very merry un-birthday cupcakes tonight after dinner. Like I said, I have an insane amount of energy today that has to be channeled somewhere. I just made cupcakes the other day, but tonight’s cupcakes are the traditional slathered-with-frosting birthday kind! Maybe it will inspire the little one to make its debut!
These cupcakes are an adaptation of a cupcake recipe from Mary Engelbreit’s cookbook, Mary Engelbreit’s Sweet Treats Dessert Cookbook
DEVIL’S FOOD CUPCAKES
3/4 cup rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
3/4 teaspoon of xanthan gum
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons of baking soda
1/4 teaspoon of salt
1/2 cup of unsalted butter (1 stick) at room temperature
1 1/2 teaspoons of vanilla
1 1/3 cups of buttermilk
1 1/2 cups of sugar
2 eggs at room temperature
Favorite Gluten Free Frosting
Directions: Preheat the oven to 350 degrees. Line 20 muffin tins with liners. In a med. bowl, whisk the flours, xanthan gum, cocoa, salt, and baking soda together. In a large bowl or in your stand mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Slowly add the buttermilk and the flour mixture alternately until combined. Spoon batter into muffin tins, filling each 2/3 full. Bake the cupcakes for about 17 minutes. Cool on wire racks. Frost after the cupcakes have cooled completely.