Joshua's Opa & Grandma (Jonathan's folks) arrived the Friday night and Joshua opened presents Saturday morning on Skype with Papa & Gigi (Kendra's parents).

For his birthday dinner, we invited three friends from church, and their families to celebrate with us. These three friends (pictured with Kendra) were INVALUABLE in helping us navigate through the Japanese adoption process!! Sachiko (far left) helped us by going with us to the court to meet with our social worker and talk through all our paperwork and additional questions they had of us. It was a long, hot day in that little room, but we were encouraged by our interactions with the social worker and grateful for Sachiko's moral and technical support! Yoshiko (middle) helped us by translating the condensed version (still arduous!) of the Indiana adoption laws for the Japanese court. Kobe's court processed the adoption to comply with both Japanese and Indiana law, so that it will be recognized by the state (and the U.S.) when we immigrate Joshua in two years. Masumi (next to K) helped with several translations of applications, helping us read documents coming to us in Japanese, as well as interpreting many times for us with our ward office, court, and even the passport agency.
Dinner of Mom Caputo's famous Lasagna, Seafood Lasagna, Caesar Salad, appetizers of Hummus & Tabouli

Carrot Cake (Joshua’s First Birthday Cake)
2 1/2 – 3 cups thinly sliced (or grated) carrots
~ 1 cup apple juice
1 1/2 cups sultans
1 cup whole-wheat pastry flour
1 cup Japanese cake flour
¼ cup Japanese bread flour
1 Tbsp baking powder
1 Tbsp baking soda
1 Tbsp ground cinnamon
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
4 whole eggs
1 cup white sugar
1 tablespoon vanilla extract
* 1 cup chopped walnuts (for adult cake only, not cupcakes)
Prep: Preheat oven to 350 F.
Grease & flour two 9-inch round cake pans + prep for 8 cupcakes.
1. Combine the carrots with ¾ cup of apple juice in a medium size saucepan.
2. Bring to a boil, then lower the heat and simmer, covered, until carrots are tender, 15 to 20 mins. Puree in a blender of food processor until smooth. (Add about ¼ cup extra apple juice, or more, as needed.)
3. Add the sultans and process until finely chopped. Let mixture cool.
4. Combine the flours, baking powder, baking soda and cinnamon in a large mixing bowl. Add the oil, applesauce, eggs, sugar and vanilla; beat just until well mixed.
Fold in the carrot puree.
5. Pour the batter into the prepared cupcake holders.
6. Add nuts to the remaining batter & pour into prepared cake pans.
7. Bake cakes until a knife inserted in the center comes out clean, about 30 minutes. Cool briefly in the pans, then turn out onto wire racks to cool completely.
When cool, frost with Cream Cheese Frosting below.
Frosting:
1 stick butter, softened
1 8-oz. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar
1 cup chopped walnuts (adult cake only)
Inspired by:
1) Mommy Made cookbook, from Sue, invaluable tool to help me navigate Joshua's introduction to "food"
2) http://www.wholesomebabyfood.com/tipFirstBDay.html
3) Mom Caputo's Carrot Cake recipe - "The Standard" :-)
1 comment:
Happy (belated) Birthday Joshua!!! You are so loved by many new and far! May each day of life be a celebration of the many blessings from God and may you continue to bring joy to those around you and even those of us who only know you virtually at this point. =)
Thanks for the great cake recipe Kendra! As always, looks like you hosted a wonderful party! Miss you all and love from Oxford!
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