Molly wanted a Hamburger Cake for her birthday. We trolled around the Internet and looked at lots of photos and ideas. This is what we came up with. It might look like something difficult but let me be the first to tell you-I am not much of a baker and if I can put this together anyone can! I don’t have any photos of the cake in progress.

I bought 2 cake mixes-1 yellow and one chocolate. I made the chocolate in a 8×8 brownie pan-square patty like Wendy’s burgers!

I made 2— 8 inch rounds out of the yellow cake but filled one with more of the batter (bottom bun smaller-top bun larger.)

After they cooled I trimmed the patty to make it nice and flat as well as trimming the bottom bun. Then I took the extra chocolate cake and added it to the top of the top yellow cake bun to make it more dome like. Make sense?

I bought 3 cans of frosting 1 chocolate and 2 white

We took some frosting out  and divided it into 3 bowls for condiments and added food coloring –red for ketchup, green for lettuce and yellow for mustard. You don’t need much. After you reach the desired color put each into a plastic bag and squeeze down to one bottom corner. set aside.

Take more white frosting into a bowl and add color to look like American cheese—use this to frost graham crackers to look like cheese slices on the burger.

Take the other can of white frosting and make it bun colored-we added a bit of the chocolate frosting for some color plus some food coloring.

Now to put it together

bottom bun cake first with burger patty (chocolate cake) next. Frost the chocolate cake with the chocolate frosting-making the edges look burgery!

 To that we put the graham crackers already frosted on the edges of the burger cake-hanging over a bit. We didn’t go all the way into the middle of the burger with these I wanted it to stay stable and thought this might make it tippy and too sweet. We did use more of the cheese frosting between the graham crackers and on the edges to look like melting cheese.

Then top with top bun. Use the bun frosting to glue the dome shape together. Try to smooth the frosting out as much as possible. Now get your condiment frosting’s and cut a tiny bit off the corner (a little larger for lettuce) and pipe lettuce around the bottom edge and squeeze squiggly ketchup and mustard on the cheese frosting.

We added a few slivered almonds on the top for seseme seeds.

This really wasn’t too hard. And it was surprisingly good. I thought it was going to be way too sweet-but it wasn’t. It was a little hard to cut but no one seemed to mind!

You greeted me in the kitchen this morning at 6:50 AM with two of the seven kids you had spending the night for your 11th birthday party. The three of you had decided early into the party that you would  be staying up all night. And just like you-you met the challenge! Your drive and inner strength never ceases to amaze me. Yet I am sorry for the times when I expect this strength from you. It is easy to forget how young you still are. You have become quite a young lady in the past year. The pre teen years are not an easy time. I know it is both a public and internal struggle and I promise I will try to be more patient with you. You deserve that and so much more my middle child-and all the baggage that comes with that placement.

It is a beautiful sunny day today much like the day you were born. About this time 11 years ago Tanya, Nina and Kellie were rubbing my swollen feet with essential oils trying to help me relax and and encourage my labor. (this is after they made me drink caster oil and root beer shots but I really try to forget that awful part)  Mostly because at this point my water had been broken for 34 hrs and you still were not ready to come out! So stubborn!! We chatted as I drank tea (that tasted like dirt) and opened my mouth and lifted my tongue for tincture after tincture that burned holes in my gums. I was pretty tired because I had been running the steps the previous day (while rubbing my nipples  to try to jump start my labor). So now I was ready to be pampered a bit. Your Dad and I headed to the bath tub and sure enough around noon my contractions really started. You were by far the easiest of my three births. About 4 1/2 hours later you were born in our bed with  Jake cheering you on. By 7:00 that night we were all sitting on the couch eating Chinese food and watching the Disney movie (Fly Away Home, I think).  You were easy going and so beautiful-dare I say one of the most beautiful babies I had ever seen. And today you have certainly grown into that beauty. But not with out a fight-that red hair brings much fire with it but that is what makes you so special!! I keep reminding myself that fire will serve you well-it is what will drive you so far ahead of the rest. What may be a disadvantage to some, is to you a different and better way of doing things. Your creativity, individuality, spunk and drive are so astounding to me. I can’t wait to see what the next year brings for you!! I love you  Molly!!  Happy, Happy Birthday!

(I wish I had some baby photos to share-I need to learn to scan!!)

This soup is so yummy and so simple with only a few ingredients. I am pretty sure this is a Martha Stewart recipe but I got it from a friend.

Roasted Cauliflower Soup

cut up 1 to 2 heads cauliflower into medium size pieces, toss with a few teaspoons veg oil and sprinkle of salt

roast at 450 for 20 to 30 minutes on a baking sheet

(try not to eat all the cauliflower at this point-once you roast, you’ll never go back to steamed!!!)

cut 1-2 onions and sautee in a Tablespoon or 2 of veg oil  or butter-I use oil and add a pat of butter for flavor.

add 1-2 teaspoons curry powder and roasted cauliflower

add 4-5 cups or 1 carton veg broth cook for 10 minutes

puree in blender–add more broth or water to make it as thick or this as you like.

note-My handy dandy very old vita mix is still kickin’!!

add salt and pepper to taste

I added a few pita chips on top…delicious!!!

It ended up being dinner for 2 tonight, so I made it extra special….because she ’s worth it!

Wednesday night on Discovery Health at 8:00PM there is going to be a Radical Unschooling piece as part of a Radical Parenting episode. Sarah Parent of Clan of Parents and her family were filmed to be part of the show. Her blog has more details on the filming process.

I am still floating around on my post conference high! I am re-reading Deschooling Our Lives and I just picked up Nurture Shock and Raising Our Children Raising Ourselves from the library tonight. I am also LOVING these podcasts called Whatever, Whatever Amen!!! Our local unschooling group is getting together so we can  watch this Astra Taylor lecture together and discuss it. I have already watched it once-it is long but well worth it. Very inspiring!!

Any body have any other recommendations for unschooling books, blogs, podcasts or websites I should be checking out?

Need I say more??????  I cut this recipe out of our local paper.

Brownie Waffles

makes about 10 waffles

preheat waffle iron

Melt 1/2 cup butter in pan. Remove from heat. Stir in 1/4 cup unsweetened cocoa. Then add 3/4 cup sugar, 2 eggs, 1 T water, 1/2 t vanilla. Stir in 1 1/4 cups flour, 1/4 t salt.

Pour a generous Tablespoon of batter into each well of the waffle iron.  You want these to be cooked but not crunchy-less time than you would cook regular waffles.

As you can see I didn’t put enough batter in my iron!!

Now you can just eat these plain, with powder sugar, with ice cream in between or like us with strawberries and whip cream.

I posted the photos backwards as to not ruin our secret to getting this roaring fire started

We hear there is more snow heading our way!!

I am on a soup kick lately. I love soup and found a cook book of the same name, LOVE SOUP. I can’t say my family loves all this crazy soup making as much as I do. They are a chicken noodle bunch-but not me. Not this winter. This winter I am branching out!!

KALE AND SWEET POTATO SOUP WITH CUMIN AND LEMON

serves 6 generously (again thinking I have different serving size standards)

2 large leeks-white and light green part

1 large yellow onion

2 T olive oil

1 1/2 tsp salt

12 oz sweet potatoes

1-2 small white or yellow potatoes

12 oz kale

4 green onions

1 bunch cilantro

freshly ground pepper

2 or more cups of veg broth

1 T cumin seeds

cayenne

Coarsely chop leeks and onion.  Saute onion  in olive oil with a dash of salt, when soft add leeks cook stirring often for about 20 mins or until soft.

Meanwhile, peel sweet potato and chop both types potatoes into 1/2 inch dice. Chop kale and combine with potatoes in pot with about 5 cups of water and teaspoon of salt. Bring to a boil then simmer 15 mins (or less)

Add the leeks and onions along with sliced green onions, cilantro and lots of freshly ground pepper. Add as much veg broth as you need to give soup a nice consistency.  Simmer about 10 minutes

Lightly toast cumin seeds in dry pan just until fragrant and then grind with mortar or spice grinder. Stir in cumin and a spoonful of lemon juice.  Add more salt, red pepper and lemon juice to taste

ladle into bowls-add a heaping spoonful of tangy cheese-I used goat  chevre and a heavy sprinkle of red pepper flakes

Excellent!!!