Since E’s first birthday we have had special breakfast pancakes for her in the shape of the number of the age she is. I decided the night before to try something a little different, a pop tart. It sounded good and we had delicious strawberries from the Sunday market to fill them with. Cory made the pie crust the night before and I woke early on the morning of the 24th to assemble them and set up balloons in the living room to surprise her too. She woke up and came running into the house to see me. It was a little too early for all the attention (me with my camera) but she got excited once I showed her the balloons.
I made the pop tarts while she played with the balloons in the living room. I rolled out the pie dough. We used a double crust recipe that made four pop tarts. I filled two with just strawberries and the other two I added some Nutella. Decadent, I know! I was so excited about them I iced E’s before it cooled and that made the 3 I piped on it melt into an unrecognizable mess. I put some star sprinkles on it too. She ate the stars off and barely touched the rest. That’s a shame since they were amazing! The crunch of the pie crust and the sweet, gooey strawberries, oh my!
fun with balloon-generated static electricity
We hung around the house and then headed back to the Saraguro restaurant we’d visited before. This time Luzbia had called them up the day before to be sure they had cuy (guinea pig) for us. Yes, my husband watches too much Andrew Zimmern’s Bizzare Foods! I settled on the churrascos again, E had papas fritas con queso (French fries with cheese) and Cory had half a cuy served with potatoes, rice, choclos (local corn, similar to hominy) and habas (a large Lima-like bean). They were roasting the cuy when we arrived. A woman was standing at the fire turning the two little creatures, fanning the fire and occasionally painting something on their skin. I think Cory was a bit underwhelmed by the lack of meat and over-starchiness of his meal. E and I really enjoyed ours though. And, no, I did not try the cuy.
tired out after lunch
We returned and I made icing for E’s birthday cake. I am quite proud of how it turned out. I made a delicious, and moist, chocolate bunt cake that I cut in half and shaped into the number 3. Thanks, Pinterest for the idea! I was going to make an egg white icing but realized we didn’t have cream of tartar, so chocolate is what I made. I started with a recipe I found online but had to add whipped cream to soften it up to prevent the cake from crumbling. It was so light and yummy and the cake was super moist and rich thanks to a few changes I made to the recipe because of the altitude here (about 7,00 feet). E then helped me separate an m&m-like candy (Rocklets) into colors and I placed them in rainbow order on the cake. Not quite as pretty as my Pinterest inspiration, but nice nonetheless. We then had Luzbia’s boys over to help eat it up. It was a nice, intimate time and I think E really enjoyed herself.
Birthday Morning Pop Tarts (inspired by this lovely Rainbow Pop Tart recipe.)
Dough for a double pie crust
Fruit of your choice, chopped and lightly sweetened if desired
Nutella, chocolate chips, marshmallows (optional)
1 cup powdered sugar
1 Tbsp vanilla extract
2 Tbsp milk
Food coloring (optional)
Make the pie crust as directed if making homemade. We can’t find pre-made here so homemade it was. On a floured surface roll out into a large rectangle. Cut into 8 equal sized rectangles (I cut six then rolled out the uneven edges to make the final 2 rectangles).
Place fruit and/or any other desired fillings on one rectangle leaving about 1/2 inch of crust exposed around the rectangle. Place another rectangle of crust atop the fruit and seal by pressing down with a fork.
Place on a cookie sheet lined with parchment paper (they leak sugary goodness) and bake in a preheated 400 degree oven for 10-15 minutes until edges are golden brown.
Mix together the ingredients for the icing. Add more sugar or milk to get it to the desired consistency. Place into 1 or more sandwich baggies adding food coloring, if desired. Cut a small hole in the corner of the bag and pipe the icing on to semi-cooled pop tarts. Or do like me and pipe it on while they are hot and enjoy immediately.
I’ll share the cake and icing recipe later. I don’t want to bog this down with too many recipes for today.