{Lyric Turns Two}

Miss Lyric Marie turned two on the weekend! On Saturday we had a small(ish) group of family, and a few friends that were in town, to celebrate our growing girl and it was perfect!

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Last year we (I) went all out to help distract us (me) from the fact that our first born was entering toddlerhood. Believe me, it worked, but this year I was looking forward to having a small gathering at home and having not much more to do than feed people and watch the look on my little girl’s face as she enjoyed being the star for the day.

My favorite part was that after explaining to her all week that it was finally HER birthday on the weekend (after almost mastering the birthday song from attending so many others’) that she was SO excited for her big day! She would say ‘MY BIRDDAY!’ when you asked who’s it was going to be and ‘TWO!’ when you quizzed her how old she’d be turning. We told her the list of people that would becoming to see her and all about her very own birthday cake and she just couldn’t wait for all of it. Her first birthday was for us, but this day was for her and it was just right.

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Since we had a small group we splurged a little bit and tried making prime rib for the first time which we think turned out awesome! Baba K made me some of her fresh doughnuts and I experimented with a few different glazes for them which was fun and everyone seemed to enjoy. And since Lyric is lactose intolerant I also whipped up a dairy-free icing for her little personal cake and it was surprising REALLY  good! {I’ll share the recipes for all of them down below.}

All in all we had a really great day and knowing that she did too was the icing on the cake for us. We ended the evening snuggling on the couch watching Frozen passed her bedtime and eating munchies. After just a brief pause-game because she barfed all over her dad {choked on a popcorn kernel? too many birthday treats? we’ll never know! 😂} we were game-on and Dav and I finally got to perfect our “Let It Go” singing skills.

Thank you to everyone who came and helped us celebrate with our growing girl, and to everyone that called or sent well-wishes for her. There sure is nothing like seeing your kiddo’s eyes light up and knowing they feel as special as can be!

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Strawberry Glaze:

  • 3/4 cup fresh fruit
  • slash of water
  • 2 cups icing sugar

Puree the strawberries with water in a blender and pour into a bowl. Mix in the icing sugar and blend until smooth. After dipping the doughnuts I topped this one with unsweetened coconut shavings.

Marshmallow Glaze:

  • 4 cups mini marshmallows
  • 2 tablespoons butter
  • 1-1/2 to 2 cups icing sugar (I halved this from the original recipe)
  • a pinch of salt

In a medium sauce pan melt the butter and marshmallows until melted being careful not to burn which will turn it yellow instead of bright white. Whisk in the icing sugar and salt. I dipped the doughnuts right in the pan while it was on low heat because it will start to harden quickly. I topped these doughnuts with drizzled maple syrup (the marshmallow glaze isn’t sweet at all if you use 1-1/2 instead of 3 cups of sugar) and chopped walnuts.

Plain Glaze:

  • 2 cups icing sugar
  • 4 tablespoons water
  • 3-5 drops of food coloring

Whisk everything together in a bowl until smooth & that’s it! I left it to sit in the fridge for a little while to thicken before dipping just so it would sit on the surface of the doughnut a little better. Eventually after they sit at room temperature the glaze will drizzle itself all over though. I topped these with colored sprinkles.

Dairy-Free Cake Frosting:

  • 2 cups milk or white chocolate chips (I used white)
  • 1/2 cup almond milk
  • 1/2 cup coconut oil
  • 2 teaspoons vanilla extract (make sure it’s clear if you’re going for a white icing)
  • pinch of salt

Over medium-low heat melt the chocolate chips, almond milk, coconut oil, vanilla extract & salt in a medium sauce pan. Stir until melted and completely smooth. Move the pan to the fridge once it’s cooled a little bit, leaving it there for 1-2 hours while stirring it frequently. Once it’s thick enough to frost the cake, do so!

All of these glazes went over really well! Especially the marshmallow one which only had a hint of sweetness from the maple syrup, and was even a favorite by a few people that don’t normally like marshmallows (me!). The cake frosting recipe called for over a cup of icing sugar which I omitted (thankfully) because it was the perfect sweetness already and had tons of coconut flavor. I kept the fresh doughnuts frozen all the way up until right before icing them, then popped them back the freezer immediately after to keep them from becoming too soft too soon. Taking them out right before we ate dinner gave them just enough time to thaw for dessert without allowing the glaze to ‘fall off’ the doughnut completely. Enjoy!

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