Bebe Birthday on the Way

My sweet Petit Bebe's birthday is just around the corner. She will be 2 this year and I can't believe how time has flown. My friend recently commented that its seems like we were just talking about being pregnant, let alone experiencing parenthood. But here we are: her crib is now a day bed, bottles replaced with sippy cups, baby food with Mommy and Daddy's, and the era of diapers is almost over. She can communicate with us now better than ever. She's happy, she's perfect and she's still mine....allllll mine. I love spending time with her. Its really all I want to do on the weekends now. We even run around and do things together.

My mom and dad and little sister are coming in the week of her birthday to spend a little (sporadic) time with her. I believe that our official Birthday Girl activity will be a trip to a local farm for some pumpkin pickin' and a cake. Last year we did a pumpkin cake, which really was a pumpkin bread recipe. This year, although I considered something different, I think we're sticking with the pumpkin theme. We're having a Pumpkin Angel Food Cake. Its funny how you can come up with something in your head and bam, there's already a recipe out there for it online. No sweat for Molly. I think I need to share it with you because its freakin' genius...and healthy to boot!

Pumpkin Angel Food Cake

Ingredients:
* 1 cup canned pumpkin
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/8 teaspoon ground ginger
* 1 package (16 ounces) angel food cake mix
* 14 tablespoons reduced-fat whipped topping
* Additional ground cinnamon, optional

Directions:
* In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
* Bake on the lowest oven rack at 350° for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
* Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired. Yield: 14 servings.

I can't wait to pick up her #2 candle. This year, we are going with a straight "fall" theme instead of halloween. Lots of pretty fall-colored balloons and streamers.

It'll be a cheap party but if we are all together, it'll be plenty rich.

And a Good Wednesday to you,
Molly