My sweet Susanna turned 2 years old a couple of weeks ago! It seemed like yesterday she was born.
We celebrated with her friends at her favorite neighborhood park. There was a lot of climbing, sliding, swinging, running, and hill rolling. There were balloons, bubbles, and pinwheels. Susanna's second cousin and favorite buddy, Evey, came all the way from Nebraska! And her Aunt Laurel and Uncle Jimbo surprised her by driving back early from Oregon. What a loved lady.
And to top it all off, we had mini cupcakes!
There were chocolate buttermilk cupcakes with fudge frosting and edible sugar butterflies...
and Susanna's favorite: Hummingbird cupcakes with cream cheese frosting and oven-dried pineapple flowers.
I've been feeling like time is slipping through my fingers lately and my first priority is soaking up all the time with my little girls. Case in point: Look how big Nola is already!
This is all in an attempt to explain why I've been all but absent from this space lately. Instead of recipe development I'm giggling with a four-month-old. Instead of photo editing I'm building Lego houses with a two-year-old. These things are what my soul needs right now and -- I'm sure of it -- what my children need.
And so in place of an original recipe, today I'm just providing a link to the phenomenal recipe for Lady Bird Johnson's famous Hummingbird Cake. And here's the method for Martha Stewart's Pineapple Flowers. I'm sending all of you, my faithful readers, my best wishes.