I’m a food nurturer. I always have been. Often times, when I can’t find the right words to say, I bake. Food is the universal language. I find cooking and baking can provide comfort to those that need it, myself included. Lately, I’ve been in need of more kitchen time than usual. See, the past six weeks since Clara’s arrival have been a whirlwind of emotion and not just for the normal reasons. Clara was born with a thumb abnormality called thumb hypoplasia, which basically means that she’s missing the metacarpal bone in her right thumb. This may not seem like a big deal, but it essentially renders her thumb useless. Being told two days after delivery that she will likely need her thumb amputated wasn’t easy to deal with. Beyond that, limb abnormalities can be indicative of underlying internal problems. Though Clara was seemingly healthy, we had to see a few various doctors to confirm that. When she was three weeks old, one of her doctors discovered a heart murmur. A week later, we were at the hospital seeing a pediatric cardiologist for an echocardiogram of Clara’s heart. As it turns out, the murmur is totally harmless, but I can’t tell you how scared I was lying next to her and wondering what we were about to find out. Suddenly, the fact that she’ll probably grow up with only nine fingers seemed trivial. Hello, perspective.
The first three weeks of her life, I was worried about all kinds of things – if kids will make fun of her when she goes to school, if she’ll be able to open a jar, if she’ll be angry with us when she grows up because of what we decide to do with her hand. Eric kept telling me we would do whatever was necessary to ensure that she has the best life possible, and that we would raise her to be strong and confident. There were even a few “her last name is Champion, so she already wins at everything” jokes in there. Because we wanted to enjoy every second with her, without people constantly asking what we were going to do about her thumb and without minimizing how great she was doing otherwise, we only told a couple family members at first. Out of those, my sister and brother-in-law were the only ones who knew about the seriousness of the situation. I also had friends to lean on, and they provided a source of strength that only they could. While Christa, Zack and my wonderful friends helped keep me strong, time in the kitchen helped keep me sane.
.jpg "Champion NB_043") Our sweet, precious girl
That’s where this cake comes in. I’ve found myself doing quite a bit of late night baking the past several weeks. Nighttime, when things start settling down, is the time I most need a distraction. Since 10 pm isn’t really the best time to start something involved, I looked for simple treats that could be made with pantry staples. Eric had to make a late night run to the store the night I made the key lime pie bars, and he did it without hesitation because he knew just how much I needed to bake something. Thankfully, I had everything I needed the night I decided to make this cake. It’s simple in execution and can be eaten fairly soon after baking, a double win when baking late at night. It’s moist and luscious, with a rich chocolate flavor. The coffee acts as a way to intensify the chocolate flavor but can still be tasted in the background. This cake is exactly what the name says – a snack cake. It’s not fancy, but it is delicious and comforting. It doesn’t need frosting or a dusting of powdered sugar. It’s perfect as is and would be fantastic with a hot cup of coffee or a cold glass of milk.
I know I’ve got plenty more late nights of baking ahead of me as Eric and I decide what to do about Clara’s hand. And I know that, in the future, there will be times that I stay up late to bake because I’m worried about her for silly reasons. As she sleeps peacefully in my lap, I realize there will even be times we bake together because she needs a distraction from something upsetting. I can promise, though, that it will never be because she’s upset about her hand. Eric was right – we are going to raise her to be strong and confident, and she’ll grow up knowing she can accomplish whatever she wants to. If she ever forgets that, we’ll be there (with something yummy, of course) to remind her.
Coffee-Cocoa Snack Cake
Makes 1 9-inch cake, 16 servings
Ingredients:
10 tablespoons very soft unsalted butter, plus more for the pan
1 2/3 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 1/2 cups plus 2 tablespoons (7 1/4 ounces) all-purpose flour, plus more for the pan
1/2 cup plus 1/3 cup (2 1/2 ounces) unsweetened natural cocoa powder (not Dutch-processed)
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups brewed coffee, cooled to warm
Directions:
Preheat oven to 350º. Generously butter a 9-inch square pan. Line the bottom with parchment, butter the parchment, then flour the bottom and sides of the pan, tapping out any excess flour. This cake is incredibly moist, so I recommend not skipping the parchment.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until smooth, about 1 minute. Reduce speed to low and add the eggs one at a time, mixing well after each addition. Mix in the vanilla and salt. If mixing by hand, use a wooden spoon to cream the butter and sugar, then switch to a whisk to mix in the eggs. Mix until the batter is smooth and the sugar starts to dissolve.
Sift the dry ingredients directly into the batter, then pour the coffee over. Gently whisk until the dry ingredients are incorporated and the batter is smooth and mostly free of lumps. Pour batter into prepared pan and tap on the counter to smooth top. Bake until a toothpick inserted in the center comes out with only a few moist crumbs attached, 40-43 minutes. Place pan on a cooling rack to cool for 20 minutes. Run a knife along the edges of the pan and invert the cake to remove from pan. Turn right side up and cool until just warm.
This cake can be stored, well wrapped in plastic, at room temperature for up to 5 days.
Source: Fine Cooking
 
Now that spring is here, I’m craving lighter and fresher tasting desserts. If there’s one thing I love, especially in the spring, it’s citrus. Don’t get me wrong – I’m not giving up chocolate anytime soon. It’s just that when the weather is as beautiful as it has been lately, it’s hard not to crave that sweet-tart flavor that comes only from citrus. Limes just scream warm weather to me, and since I won’t be drinking margaritas anytime soon, I needed a good replacement. Enter these key lime pie bars. They’ve got all that punchy citrus flavor I’ve been searching for without requiring me to find an alternative source of food for Clara.
I have a new fondness for bar desserts. They’re easy to make and easy to eat. I’ve been looking for a recipe to match the lemon blueberry bars I made last year, and this is it. The typical graham cracker crust is elevated by sweetened coconut. It gets slightly toasted when the crust bakes and adds a chewy texture and extra layer of flavor to the bars. I was concerned that the filling might be too sweet, but it had the perfect balance of sweet and tart. These bars are fresh and bright, everything I want in a springtime dessert. When topped with whipped cream and toasted coconut, these turn into a portable version of key lime pie, no fork needed.
**If you’re looking for more Easter/spring menu ideas, here are some of my favorites:
Lemon Ricotta Muffins
Hosting Easter brunch? These lemony, light and fluffy muffins are a springtime breakfast/brunch staple.
Corn Cakes with Goat Cheese
These are perfect for brunch or dinner and, when paired with a salad, are a great meatless option.
Crisp Roast Chicken
Who says you’ve got to have ham on Easter? This roasted chicken is a delicious alternative.
Garlic Rice Pilaf & Couscous with Toasted Pine Nuts
These versatile side dishes might just outshine the main course.
Grilled Asparagus with Rosemary & Goat Cheese from Pink Parsley
Herbed Ricotta Bruschettas from Smells Like Home
Bubble-Top Brioches
Every celebration needs dinner rolls, and this is my go-to recipe for them.
Lemon Chiffon Truffles from Annie’s Eats
Key Lime Yogurt Cake from Elly Says Opa
Key Lime Pie Bars
Makes 12-16
Ingredients:
1 1/2 cups graham cracker crumbs (about 2/3 of a sleeve)
2 tablespoons sugar
1/2 cup sweetened flaked coconut
1/3 cup butter, melted
3 cups sweetened condensed milk (from 3 14 ounce cans)
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest
Whipped cream and toasted coconut for serving, optional
Directions:
Preheat oven to 350º. Line an 8×8-inch pan with parchment, leaving a few inches overhang on two sides. Butter the parchment and set pan aside.
Combine the graham cracker crumbs, sugar and coconut in a medium bowl. Pour melted butter over and stir to combine. Press mixture into prepared pan and bake for 8-9 minutes. Set on a wire rack to cool.
While crust is cooling, make filling by whisking together the remaining ingredients in a medium bowl. Pour filling into cooled pie crust and return to oven. Bake for 8-10 minutes, or until the filling feels just firm to the touch. Do not brown. Cool at room temperature, then chill thoroughly. Cut into bars and top with whipped cream and toasted coconut, if desired.
Adapted from My Baking Addiction
Easter is just around the corner, and I couldn’t think of a more appropriate time to share this recipe with you. I know ham is the traditional go-to centerpiece for an Easter meal, but who says you’ve got to eat ham on Easter? Since I don’t even like ham that much, I always opt for roasted chicken. The problem with roast chicken is that, while easy to make, it’s also easy to screw up (judging by the number of dry, overcooked and under-seasoned roast chickens I’ve eaten). A roast chicken, when done right, will yield fantastic results.
Instead of being brined, this chicken is actually air dried in the refrigerator. That may seem counterintuitive, but I promise you there’s a good reason for it. This chicken still has the tender, flavorful, juicy meat you’d expect from a brined chicken, but it also has something they lack – a super crispy skin. I typically remove the skin after roasting most chickens, finding it to be somewhat lacking in texture. This one, though, has a crackling skin that is almost irresistible. This is the result of several factors – a salt/baking powder rub, air drying, incisions made in the chicken to allow the fat to drain and high heat cooking. With just a little time and effort, you end up with a roast chicken that’s elegant and impressive. This would be the perfect main dish for Easter or any spring meal.
Crisp Roast Chicken
Serves 3 to 4
Ingredients:
1 (3 1/2 to 4 pound) whole chicken, giblets discarded
1 1/2 teaspoons salt
1 teaspoon baking powder
Freshly ground black pepper, to taste
Directions:
Place chicken breast side down on a cutting board. Using a the tip of a sharp knife, cut four 1-inch incisions along the back of the chicken. Use your fingers to gently loosen the skin covering the breast and thighs. Use a metal skewer to poke 15-20 holes in the fat deposits on top of the breast and thighs. Tuck wings behind back.
Combine the salt, baking powder and pepper in a small bowl. Pat chicken to dry with paper towels, then sprinkle evenly with the salt mixture. Using both hands, rub the mixture all over the chicken. Place breast side up in a V-rack set inside a roasting pan and refrigerate, uncovered, for 12-24 hours.
Adjust oven rack to lowest position and heat to 450º. Using a paring knife, poke 20 holes in a sheet of aluminum foil large enough to cover the V-rack. Remove chicken and loosely place foil in V-rack. Place the chicken, breast side down, into the foil covered V-rack. Roast for 25 minutes. Remove from oven and rotate the chicken breast side up. I’ve found the easiest (and least messy) way to do this is to use two wooden spoons. Insert the handle of one into the cavity of the chicken and use the other spoon at the opposite end to help turn the chicken. Continue roasting until the breast reaches 135º, 15-25 minutes.
Increase oven temperature to 500º. Continue roasting until the skin is golden and crisp, 10-20 additional minutes. The breast should register 160º and the thighs 175º. Transfer chicken to a cutting board or serving platter and allow to rest for 20 minutes before carving.
Adapted from The Cook’s Illustrated Cookbook
Ice cream is easily my favorite dessert, no matter the time of year. When it’s warm, though, I crave it even more than usual. With an ice cream maker at home, it almost seems wrong not to have homemade ice cream on hand all the time. I usually have all the ingredients I need for vanilla bean ice cream and was thinking about making it one of my first days home with Clara. Then I remembered I had fresh strawberries, and I just had to make strawberry ice cream. The only problem was that I didn’t have enough sour cream to make this recipe. Since Clara was just over a week old, I had no desire to take her out for just one ingredient, but I couldn’t get over the urge for strawberry ice cream once it was in my mind. Thankfully, I had just enough Greek yogurt to make up the difference.
I love strawberries, so it’s safe to say strawberry ice cream is one of my favorites (though I don’t think I could ever have one favorite ice cream – that’s preposterous!). This is by far the best strawberry ice cream I’ve ever had. It’s incredibly creamy and really lets the bright flavor of the berries shine through. Now I know it may seem a little odd to use sour cream in an ice cream recipe, but trust me when I tell you it’s what helps make this ice cream have such a wonderful texture without the need for a custard. Typically I find custard-based ice creams to be superior in texture, but that was not the case with this recipe. I didn’t think the flavor or texture suffered at all from my substitution of Greek yogurt, and I actually enjoyed the bit of tang it provided. Since there’s no custard to cook and cool, this ice cream is beyond easy to make. The strawberries are macerated, then everything is blended together and frozen. If you’re new to ice cream making, this is a great recipe to try.
If you want to really take this ice cream over the top, you can top it with homemade hard shell. Yes, that’s right. Homemade hard shell. It’s like turning this ice cream into a frozen chocolate covered strawberry. I read somewhere a few years ago that melting coconut oil with chocolate would turn it into a hard coating. I’ve been making chocolate hard shell ever since, using a 2:1 ratio of chocolate to coconut oil. Just microwave them together for 30 seconds or so, depending on the amount, and stir to combine. I used 2 teaspoons of chocolate chips for the ice cream pictured here and had a little leftover. I’ve enjoyed hard shell on several flavors of ice cream, but the strawberry-chocolate combination can’t be beat. (It’s obviously one of my favorites.)
Strawberry Ice Cream
Makes 1 1/4 quarts
Ingredients:
1 pound fresh strawberries, rinsed, hulled and sliced
3/4 cup sugar
1 tablespoon vodka or kirsch (optional)
1/2 cup sour cream
1/2 cup Greek yogurt
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice
Directions:
Combine the strawberries, sugar and vodka in a medium bowl. Stir until the sugar starts to dissolve. Cover and allow to sit at room temperature for 1 hour, stirring occasionally.
Transfer the mixture to a food processor or blender and add the remaining ingredients. Pulse until almost smooth but with small chunks of strawberries remaining. (This can also be done with an immersion blender if you have one.) Chill mixture in the refrigerator for an hour, then freeze in an ice cream maker according to manufacturer’s instructions.
Adapted from Annie’s Eats, originally from The Perfect Scoopby David Lebovitz
I’ve mentioned before how much Eric and I enjoy making breakfast on the weekends. Since I was pretty certain we wouldn’t be getting up eager to make breakfast after Clara was born, I wanted to make sure we had plenty of options that could be made quickly. I knew most friends that made meals for us would make dinner, so we were happy to have different things on hand, other than cereal or toast, for breakfast. I made a few different varieties of scones so that we could just pop them in the oven straight from the freezer. I can tell you without a doubt that these were Eric’s favorite (these were mine).
I adapted this recipe from one I posted a couple years ago, and I have to say – this version is even better than the original. I’ve been all about spicy food lately, and these scones have a slight kick thanks to the jalapenos. They’re incredibly hearty, filled with pockets of melted pepper jack and crispy bacon. The texture remains light and flaky, even with all the bacon and cheese. One of these is easily a meal on its own, but they’re so good it’s hard to just eat one. The best part for us is that they can be easily eaten with one hand, which is great when you’re taking care of a newborn.
Bacon, Pepper Jack and Jalapeno Scones
Makes 8-10
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup chilled butter, cut into small cubes
1 1/2 cups grated pepper jack cheese
2 jalapenos, minced (seeds removed for less heat)
10 slices bacon, cooked, cooled and crumbled
1 to 1 1/2 cups buttermilk
1 large egg
2 tablespoons water
Directions:
Preheat oven to 400º. Whisk together flour, baking powder, salt and pepper in a large bowl. Add the butter and work it with the tips of your fingers until the mixture is coarse and unevenly crumbly. Add the cheese and stir until combined.
Stir in the jalapenos, bacon and 1 cup of buttermilk. Mix until all ingredients are incorporated, adding additional buttermilk a tablespoon or two at a time until the dough forms a ball. Take care not to overwork the dough. Transfer dough to a lightly floured surface and pat into an 8-inch circle about 1/2-inch thick. Cut into 8-10 wedges.
Whisk the egg and water together in a small bowl. Brush each scone with the egg wash and transfer to an ungreased baking sheet. Bake for 18-20 minutes until scones are golden brown and the center is no longer doughy.
To freeze, simply line a baking sheet with parchment or wax paper and place the unbaked scones on it. Freeze until the scones are firm, then transfer to an airtight container. Bake directly from the freezer, adding a few minutes to the original baking time.
Heavily adapted from this recipe from The Pastry Queenby Rebecca Rather
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27 comments
MMm looks fabulous!! Yum!
Thinking of you guys. Isn’t it crazy how in an instant, you can be totally consumed by a little person? I can’t imagine what you guys are going through. Cake always helps though! And, this one looks great. I love adding coffee to chocolate cakes, really makes it!
It’s all about perspective! Like you said a thumb is nothing in comparison to a heart. Hang in there!
You are wonderful.
You are a brave, wonderful mother. You guys will absolutely do what’s best for sweet baby girl. Much love to the Champions!
It is amazing how you can love someone so much! You will be worrying for the rest of your life about her. Part of being a parent. She is so precious. Love the picture of her.
Hang in there! She’s a beautiful girl, and you guys seem like great parents who will be able to handle anything. The cake looks great, too!
Hey, I’m not sure if you remember me, but we met a couple times at nest GTGs in Richmond. I wanted to let you know that I have a friend whose son has a limb difference (he’s about 2 years old now) and knows of a lot of good resources in the Ric area. If you want, I can put you in touch with her!
I love you (all three of you) and I’m glad you are ready to share this news. I’m so happy that you’re embracing what we already know – that everything will be fine, you will make the right decision, and Clara will be awesome because she has the best parents possible.
Also, this cake sounds lovely
First off, this cake looks amazing. I can relate to being in the kitchen helping with stress. I’m the same way. Mostly though, I wanted to say what a stressful time you must be going through. But you’re right, it will be fine. I’m sorry for your stress but know that many people are praying for you and your little girl is going to be fine. She is too beautiful, by the way!
What a beautifully written post. I can only imagine how difficult this is on you all, but with what you have written, it is clear that she is a very lucky girl, with an amazing future and amazing parents.
This cake also sound divine.
Thank you so much for sharing such a personal story– I can’t imagine how scary that was! And for the record, your baby girl is perfect, just the way she is. Thank goodness the heart murmur turned out to be harmless, and she’s proven to be one tough little lady already– I have a feeling her thumb won’t slow her down. I’m so sorry you’ve had to deal with so much lately and hope all the news is happy and good from now on.
What a beautifully written heartfelt post–Clara has such a wonderful mommy and daddy.
While I can only imagine how difficult of a decision it will be, either way it will be the right one because you two only have Clara’s best interest in mind.
Your caption under Clara’s (I love her name) is perfect. What a beautiful baby and a beautiful post. I can only imagine how hard this decision is for you and your husband to make but I do know that when you make it, you will know it is the right one as your heart will be at peace. God bless you and your little girl.
Clara is beautiful and blessed to have such great parents! I’m sure you all will make the best decisions for her care in the days and years to come.
This cake sounds fantastic!
Courtney, you and Eric are the perfect parents for Clara and will make the right decision. No matter what’s in store for her future, I am suspecting Clara will be right there matching the strength I see her mama possesses.
Last week, during storytime at the library, a sweet toddler girl was there with one arm amputated from the elbow down and she was not missing a beat! In fact, I think her attitude was the brightest of all the kids there, and she definitely could do everything the others were doing. A thumb will not slow Clara down, I’m sure of it! Praying for you and the decisions to come! xoxo!
That is a lot for a new parent to deal with. I have no doubt that every decision you make in regards to this will be in her best interest. And I’m also a comfort baker, so I completely understand how it can help you collect your thoughts and relax you. This cake looks especially delicious!
Who cares about cake when we can look at that little beauty? I have a one and three yr old, and I remember while I was pregnant with my first, I kept thinking, “Well, if I get through the first trimester, I will not worry.”. Then it was the whole pregnancy. Then the birth, then we thought she may have congenital hypothyroidism. I worry about lots of things, sometimes because I am a nut, and mostly because I am a mom. It hit me soon after my eldest was born that this just comes with territory. Not to minimize what you are going through…welcome to motherhood. She is already off to a great start with wonderful parents. Hang in there!
Courtney and Eric,
Congratulations on your new bundle of joy! She is beautiful! One of your regular readers sent me a link to this post thinking that I might be able to offer a little encouragement. (and what a great site, I’ll be back!) While I can’t imagine what you are going thru right now, my mom and dad sure might be able to relate. Thirty-three years ago my parents welcomed their first daughter and it was not until my birth day that they learned that I did not have a left hand. I can’t say life was always easy, but I’ve always found a way to do the things I want to do. I type with two “hands,” play tennis, represent clients as an attorney, sew, cook, hold my babies and take pictures. Figuring out how to do things when the “normal” instruction book didn’t apply has helped me become the creative person I am today. Sounds like you are doing exactly the right things: loving her and seeing her future as a strong, confident woman. How you see her will have the biggest impact on how she sees herself.
If you would like to connect with some other folks in this great online world, check out my friend Ryan’s blog at http://www.livingonehanded.com. He’s been doing a great video series and has a bunch of links to other helpful sites. Let me know if you have any questions!
Congrats again!
~kiki
Cake looks wonderful! Just wanted to let you know that I have a good friend who was a Division I Varsity Athlete, with one thumb. Didn’t slow her down a bit. Clara is beautiful!
Courtney,
I’m so sorry you have to go through this, I know firsthand how difficult it can be to realize your perfect little girl has an issue. When my daughter Aubrey was born, we spent the first night thinking everything was perfect only to be shattered the next morning when she was taken for test after test to determine what was wrong with her leg. After 4 days of the NICU and tests, an MRI, an EKG, and countless doctors, we were told “we just don’t know.” I was terrified and still worry about my little girl but she’s tough and doing great. She’s now 14 months old and walking just fine, jabbering away and is very happy. She just has one leg that is bigger than the other – no one knows why or exactly what we are going to do about it and I worry about making the right decision when the time comes or if she’ll get made fun of at school as she gets older, if it will affect her self-confidence, etc. It’s hard.
It sounds like you are making the best of it but I would like to pass on the advice my pediatrician (my husband’s aunt) gave us… and that is to look at the big picture, Clara is a beautiful little girl who is still your perfect little girl, enjoy her in the moment and don’t let the worry cloud out the happiness. I’m glad you have something to help keep you sane and at least it looks delicious as well
- Jen
Clara is beautiful and you two are wonderful parents so she’s in great hands and I’m sure everything will be okay in the end. I hope you and your family continue to power through <3 xo
Clara is so precious! I’m so sorry you all are having to go through this difficult time with your baby girl but I know you all will make the best decision for her. Praying for you all to have wisdom in this situation. And your cake looks delicious!:)
Clara is such a beautiful little lady…and how lucky is she to have such wonderful parents that care so much about her!
One of the best actresses I know was born without any thumbs- and I didn’t even notice until after I had seen her in 3 plays! And then one of my friends had to point it out to me! (Her name is Claire
She does struggle with some things, but all in all, it really no longer affects her daily life and isn’t at all noticeable (as my first experiences can attest!).
Clara is beautiful and lucky to have you two as parents. I am sure that everything will work out in the end.
Your daughter is so beautiful – I’m sorry you have to go through this agony in addition to all of your joy. Our 9 month old son is having eye surgery in a couple of weeks – it’s scary, but we risk him losing sight in one or even both eyes if we wait. I have to keep telling myself it will be worse for me than him. I’m glad you have a lot of support and love for your family.
This looks like something that would be perfect with tea. I would take my tea with no sugar if I’m going to have a sweet treat like this one. P.S. cute baby girl.