Surprisingly, it is easier to hold Ellie in a carrier than with no carrier as far as the back is concerned. She loves all the motions of cooking as I stir, roll, mix and blend. Here's the recipe for the chocolate cake we made together --- and note that it has leftover coffee and applesauce in the mix.
Ingredients 1 1/2 cups unbleached white flour 1/3 cup cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1/4 cup vegetable oil 1/4 cup unsweetened applesauce 1 cup cold water or chilled brewed coffee
2 teaspoons pure vanilla extract 2 tablespoons cider vinegar Mocha Frosting 1 1/2 cups powdered sugar 1/3 cup unsweetened cocoa 1/4 cup butter or margarine, softened (4 tbsp. butter flavored Crisco also works well) 1/2 teaspoon vanilla extract 2-3 tablespoons milk or soymilk Directions 1. Preheat the oven to 350 degrees F. 2. Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper. 3. In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar. 4. In another bowl, combine the oil, applesauce water or coffee, and vanilla. 5. Pour the liquid ingredients into the dry ingredients and mix until well-blended and smooth. 6. Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. 7. Without wasting any time, pour the batter into the prepared baking pan. 8. Bake for 25 to 30 minutes. 9. Cool for 20 minutes, then frost with frosting. 10. For the frosting, combine powdered sugar, cocoa, butter and vanilla in large bowl; beat until combined. 11. Add additional milk, 1 tablespoon at a time, beating to desired consistency. 12. Makes about 1-1/4 cups frosting.
The second time we baked together, Ellie sat in her little Bumbo on the counter top, watching every step of the process. I used the cut-out cookie recipe posted previously to make springy flowers.Such fun times together --- and we've only just begun!