The boy I have been calling “almost six” forever finally turned six last week.
Tops on his list of things he hopes happen this year: he really wants to lose a tooth.
His actually birthday was as simple and sweet as that. He woke to a bunch of balloons outside his door, followed by breakfast by dad and some party store pranks that kept him giggling all the way to school. The two way squirting camera, magic ball & cup and the whoopee cushion have entertained all week, far beyond my $11 investment.
I googled some birthday jokes for his lunchbox.
What do you get every year on your birthday? Older!
Knock, knock. Who’s there? Abby. Abby who? Abby Birthday to you.
And added a bag of birthday cake batter popcorn (recipe below).
After school, I took the boys and our eight-year old neighbor Maggie (one of Ryan’s favorite friends) to play black light miniature golf (first time for all of us), and spend a few quarters at the attached arcade (if you haven’t been to an arcade in awhile…don’t rush, the exchange rate of skee ball tickets to measly plastic prizes has not improved).
The fun kept rolling at Ryan’s favorite dining spot with both sets of grandparents and conveyor belt sushi. He pretty much ate rice. With a bit of cucumbers and tofu. He was thrilled.
Now, back to the birthday cake batter popcorn.
I spotted the recipe on Tasty Kitchen and tried NOT to make it, as the last two treats I’ve made also included boxes of conventional cake mix. I couldn’t resist, so instead I cleaned the recipe up a bit by using Bob’s Red Mill Vanilla Cake Mix (dairy & gluten free), replaced the vegetable shortening with coconut oil and spread the sweet stuff among twice the amount of popcorn.
I liked it immediately – as did my birthday boy and his brother. A day later, I worried the popcorn beneath the chocolate was too soft, but we are still reaching for it four days later, convincing me that its just right.
Birthday Cake Batter Popcorn
Prep Time: 5 mins
Cook Time: 10 mins
- 1 ½ cup Melted Almond Bark Or White Chocolate
- 1/4 cup coconut oil
- 1½ cup White Or Yellow Cake Mix
- 10-12 cups popped popcorn (air-popped or with minimal oil on stovetop)
- ¼ cups Sprinkles
Melt the almond bark/white chocolate in the microwave, checking every 30 seconds until melted.
Add coconut oil to the almond bark/chocolate and stir until melted.
Add the cake mix to the almond bark/chocolate and mix well.
Pour the coating onto the popcorn and toss to coat evenly.
Spread the popcorn out onto cookie sheets to cool/harden. Sprinkle immediately with sprinkles.
Let harden before serving (but feel free to nibble right away).