Birthday and Babies...oh my!

May has been quite the eventful month!  Daniel's musical closed with a bang!  SOTA did Hairspray, and it was phenomenal!  Many people congratulated him on such superb performances (8 performances to be exact).  The Resig's were here for 5 days.  It seemed more like 2-it went by super fast!  I hosted a baby shower for Megan and baby Resig.  It was great catching up with friends, and spoiling the soon-to-be here Ava!  I will post some pictures of the event.  Seems like yesterday that I was attending and planning bridal showers/bachelorette parties.  Now, it's "babies everywhere!"

Daniel's birthday was on May 10th.  He worked until 10pm that night.  He had a senior showcase where he accompanied many of his students.  I nonetheless wanted to make sure he got to celebrate his special day.  I made him a gluten free/dairy free/egg free cake.  Below I will post the recipe.  It was fluffy and delicious!  This recipe will definitely be repeated for future events.

Daniel's expression makes me laugh every time I look at this pic!

Ingredients

• 1 cup white sugar
• 1/2 cup dairy free/soy free butter
• 2 egg (use energy egg replacements)
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose gluten free flour
• 1 3/4 teaspoons baking powder
• 1/2 cup goat/coconut milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and non-dairy butter . Beat in the egg replacement, then stir in the vanilla. Combine GF flour and baking powder, add to the creamed mixture and mix well. Finally stir in the non-dairy milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.  

Some pictures of Megan's baby shower: