Birthday Boom

For reasons beyond my grasp, it seems like May marks the beginning of birthday season. Inexplicably, it’s as if millions of mothers across the globe decided that the late spring and early summer months were the ideal time to bring a new life into the world, plotting out their pregnancies accordingly. Facebook alerts me every morning about another dozen, two dozen friends celebrating another year on earth, growing more numerous and incessant with every passing day. Though entertaining in theory- and I’d never doubt the determination of a woman about to bear children- I can only chalk it up to coincidence, or at least on my part, good luck.

Having so many parties clustered closely together can be stressful for planning, but a boon for batch baking. Fire up the oven once, whip up a single batter in bulk, and fulfill your festive commitments for scores of friends with ease. The trick is picking something that everyone will like, won’t break the budget, and can suit all sorts of dietary restrictions.

Meet your new best birthday friends. These babies have it all, and yet, demand so little. Just three main ingredients gives rise to tender, chewy blondie bites that taste like cake, but are healthy enough to qualify as a legitimate protein bar. In fact, I must sheepishly admit, it was Luka’s first birthday that originally inspired these almond butter-based morsels. After adding rainbow sprinkles for the human party goers, it became abundantly clear that these were way better than bland dog biscuits here. No added sugar keeps these treats well balanced, but for the voracious sweet tooth, you may want to consider inviting up to 1/3 cup confectioner’s sugar to the soiree.

The magic ingredient here is Noosh Birthday Cake Almond Butter. No, they didn’t sponsor this post; I’m just a super fan and can’t get enough of the stuff. How nuts can taste like spreadable cake is beyond me, but there’s no denying that buttery taste, rich with childhood nostalgia and subtle notes of vanilla frosting. Combining that with gluten-free flour and everyone’s favorite bean brine sounds like a formula too simple, too basic, too good to be true… But like the sudden abundance of birthdays, some mysteries aren’t meant to be solved.

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A Very Merry Unbirthday to You!

Birthdays come and birthdays go. Some are occasions to rejoice, some are best forgotten. Ready or not, they happen to the best of us, and we find a way to struggle through, as it sure beats the alternative. For the remaining 364 days a year, we tend to gloss over the fact that we’re still getting older, still surviving to see another morning; why shouldn’t we celebrate that too? Treat yourself to a nice dinner because it’s Monday. Splurge on some fancy olive oil because you answered all your emails. Throw yourself a party because you damn well feel like it. Most importantly of all, eat cake simply because it’s delicious.

Birthday cake is the first thing that came to mind upon cracking open a bottle of baker’s extract, my new favorite secret ingredient. Primarily vanilla but so much more, Rodelle describes it as having notes of chocolate, caramel, cream and oak mingling within the dark emulsion. If you ask me, it’s like vanilla with the dial turned up to 11. Robust and smooth, just a few drops add incredible richness and complexity to any sweet treat, which is why I’ve been reaching for this bottle more often than not. Blend it into pancakes for legitimate cakes made in a pan. Add a splash to a protein drink transform it into a cake batter milkshake. In the case of today’s recipe, mix things up with simple cereal bars, and create an everyday birthday treat.

The much beloved childhood cereal bar morphs into a convincing cookie and cake hybrid with just a few small tweaks. Crunchy, chewy squares of crisp rice are bound together with a simple sticky syrup, bolstered by that extraordinary baker’s extract and just a touch of cake flour to really cement the theme. White chocolate stands in for frosting, keeping these snacks packable, portable, and perfectly suited for whipping up on every unbirthday you please. Speaking of which, don’t you have one coming up soon, too? Maybe you should start planning your next batch right now.

Though technically optional, I would argue that it’s really not a birthday without sprinkles, so err on the side of whimsy and let it rain. If you really insist on being an adult about it, chopped nuts could be an acceptable topping as well… Albeit considerably less fancy-free.

This post was made possible thanks to Rodelle and their sweet contributions.

Birthday Cake Crispy Rice Treats

5 Cups Crispy Brown Rice Cereal
3 Tablespoons Cake Flour
1 Tablespoon Vegan Butter
1/2 Cup Light Agave Nectar
1/2 Cup Granulated Sugar
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
1 Teaspoon Rodelle Baker’s Extract

6 Ounces (About 1 Cup) Chopped Vegan White Chocolate, Homemade or Store-Bought
1 – 3 Tablespoons Assorted Sprinkles

Line an 8 x 8-inch square baking pan with aluminum foil and lightly grease. Combine the cereal and flour in a large bowl; set aside.

Set a medium saucepan over low heat and begin by melting the butter. Once liquefied, add in the agave, sugar, and salt, stirring as needed until the sugar crystals dissolve. Bring the mixture to a steady boil and then cook for an additional 3 – 5 minutes, until it appears to have thickened slightly. Remove from the heat and quickly stir in the both extracts.

Pour the contents of your saucepan over the dry mix and fold it in carefully but briskly with a wide non-stick spatula, being careful not to crush the cereal.

Transfer the sticky mixture into your prepared pan and gently press it out into an even layer. It’s easiest if you grease the bottom of a flat measuring cup and use that to smooth it down, applying firm downward strokes across the full pan of cereal.

Seal the deal by melting down the white chocolate and pouring it on top. Distribute the sprinkles equally across the top, and let the chocolate cool until set. Slice and celebrate!

Makes 10 – 12 Bars

Printable Recipe