Different months mean different things to different people. In the Keyes home, August means birthdays…and lots of them! My Son Carson stole my heart the minute he was born 13 years ago on August 26th. My daughter Isabella graced us almost exactly two years later on August 18th. The ironic thing is that she was born on both her aunt AND her grandfather’s birthday. My father-in-law not only got a daughter for his birthday years ago, he got a granddaughter for his birthday, as well! That’s a lot of cake!
Birthdays aren’t all about the cake or the presents. They are about the environment that is created and the loved ones that surround you on your special day. Every year we gather (all but the birthday person) and decorate a table with a theme they have chosen. It’s a surprise in the morning. We sing Happy Birthday and make them feel like the most important person in the world!
We have tried several cakes over the years. We change out ingredients trying to make desserts better. This year I wanted to share three of my favorite birthday desserts. These can all be found in our first cookbook “Your Holiday Table” which is available on Amazon. BB Cakes have a secret ingredient that you never have to tell anyone about, but will have them coming back for more! Chocolate covered strawberries are the perfect treat for the berry lover in your life and Nana’s chocolate cake is a tried and true favorite. It is shown above topped with candles and fruit and is as tasty as it is beautiful.
I want to encourage each of you to use the birthdays of those you love to let them know exactly how special they are to you and to shower them with love, Keyes Ingredients style.
- 10 eggs, beaten
- 2½ cups cooked black beans (rinsed/drained)
- 2 teaspoons vanilla
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup raw cacao/cacao powder
- 1 cup coconut oil (in liquid form)
- 1 cup honey
- 1 cup of mini chocolate chips or grated dark chocolate (plus some for topping)
- 1 pint whipping cream
- 1 teaspoon vanilla
- 1/3 cup honey
- Smashed cookie crumbs from the cookies for kids recipe (optional)
- Preheat oven to 350 degrees
- In a Vita-mix, food processor or large capacity blender, in the following order; combine eggs, black beans, vanilla, baking powder, baking soda, cacao, coconut oil and honey (heat coconut oil and honey on low to ensure they are in liquid form)
- Blend on low until mixed
- Transfer the batter to a large bowl and stir in the chocolate chips
- Pour 1/4 cup of batter into each cupcake paper
- Bake for 20-25 minutes for large cupcakes or mini cupcakes for 15-18 minutes
- Oven temperatures vary, check with a toothpick
- Remove and allow to cool before frosting
- Chilling the whipped cream bowl in the freezer with the “whisk” mixing attachment before whipping makes for a stiffer whipped cream
- While whipping the cream, add vanilla and honey
- Top the cupcakes with a dollop of cream, a single raspberry and a few dark chocolate shavings or chips
- Smashed cookie crumbs from leftover “Cookies for Kids” works too!
- If using the whipped cream frosting, they are best topped right before serving so the cupcake is room temperature and the whipped cream is cold.
- Word to the wise...tell everybody all about the ingredients after they are well on the way through the digestive process. Or better yet, don’t mention it until they ask for the recipe.
- Before topping them, freeze a few. I use them for an occasional lunch dessert or a to bring to a birthday party. These are gluten free, but not dairy free. For a dairy free alternative, omit frosting and use casein free chocolate chips.