Tag: mommy faves

Nico’s First Birthday Cake \\ Sweet Laurel

I cannot believe Nico is one! It certainly does not feel like a year has past. Now, birthday = cake, right? I’ve been sharing quite a bit about Nico’s first foods via Instagram and the blog, and now that Nico has started to eat more food, I will be sharing more! As a cake maker, you can only imagine how difficult it was for me to chose a cake to make for my Nico boy. This is my classic vanilla cake recipe, with a bit less sweetener then normal. I’m including a nut-free version below if any of you know your babies may have a nut allergy.

Nico's First Birthday Cake \\ Sweet Laurel

Nico's First Birthday Cake \\ Sweet Laurel


Nico’s First Birthday Cake

Yields one 8” round cake or two 6” rounds



2 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon Himalayan pink salt
2 eggs
1/4 cup coconut oil, melted, plus extra for greasing
1/2 cup maple syrup (I cut the maple by a few tablespoons here and subbed some water)
1 tablespoon vanilla extract



Preheat oven to 350.

Prepare your 6-inch pans or 8-inch pan by cutting a circular round of parchment paper to fit the base of your pan. Place the circular parchment round inside the cake pan, then grease the sides of the pan with melted coconut oil.

Place eggs, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed, then pour into prepared pan.

Bake about 25 minutes, until toothpick inserted comes out clean. Allow to cool, then flip cake(s) out of pan onto a cake plate.

To prepare coconut whipped cream:


1 13.5 oz can coconut milk
1 tablespoon maple syrup
1 teaspoon vanilla extract

Place a can of coconut milk in refrigerator the night before you make your cake. Before you plan to serve your cake, open the can of refrigerated coconut milk and scoop out coconut milk solids into a mixing bowl. The fat will have risen to the top of the can and the remaining coconut milk will be at the base of the can. Add the solids only to your mixing bowl, then add the maple syrup and vanilla extract. Whisk together, then set the whipped cream in the fridge.

Top cooled cakes with whip and berries!


Nut Free Cake Version



3/4 cup coconut flour

3/4 cup coconut oil, melted

6 eggs

1/2 cup maple syrup

1/4 cup coconut milk

1 tablespoon vanilla extract

3/4 teaspoon baking soda

1/2 teaspoon Himalayan pink salt


Preheat oven to 350.

Prepare your 6-inch pans or 8-inch pan by cutting a circular round of parchment paper to fit the base of your pan. Place the circular parchment round inside the cake pan, then grease the sides of the pan with melted coconut oil.

In a large bowl, beat the 6 eggs with the melted coconut oil, maple syrup, coconut milk and vanilla extract. Once thoroughly mixed, add the coconut flour, baking soda, and Himalayan pink salt. Stir until batter forms.

Pour batter into prepared pans then bake for 25 minutes or until cakes are firm to the touch and golden brown.


New Mommy Faves \\ Sweet Laurel

I love being a mom! In honor of Mother’s Day and my first time celebrating as a mom, I’m sharing some of my most used, and favorite mom-friendly items. This week’s recipe features my Lactation Cookies, which accompanied me to the hospital when Nico was born, and have been made regularly since!

New Mommy Faves \\ Sweet Laurel

First off, Nucifera! I LOVE Nucifera, and the amazing entrepreneur who developed it. Nucifera is the ultimate pregnancy and breastfeeding safe, all in one, beauty product. I use it regularly before bed and on my face as part of my cleansing routine. By now you all know how in love I am with coconut, and this is a coconut based product, and the benefits are unending. It moisturizes, soothes, purifies, and combats various skin conditions. Nucifera can even be used as an all natural deodorant. I personally like using it under my eyes. And by the way, Nucifera is not just amazing for mothers, it is great for fathers and children alike!

New Mommy Faves \\ Sweet Laurel

Second, my Petal Soft Ballet Nursing Bra. Not only is it pretty to look at, it is oh so comfortable. I never thought nursing would change my whole outfit. For some reason, I never made the connection. Well, a good nursing outfit starts with a good bra, and this is my go-to! It is from Bravado Designs, who also makes two other nursing bras I’m digging– the Body Silk Seamless Nursing Bra, also comfy, and the Clip and Pump, which gives me mobility with my hands while I pump!

New Mommy Faves \\ Sweet Laurel

Third, a good notebook. I want to cherish each day with sweet Nico, and this helps me do! I’m a very sentimental gal, so essentially, writing down thoughts, precious moments and words of gratitude have been very therapeutic for me. Nico has made me a more organized person, and this is one tool I’ve begun to use to help in that department.

New Mommy Faves \\ Sweet Laurel

Lastly, Lactation Cookies. Do you every need an excuse to eat cookies? Well, when you’re breastfeeding, you automatically have one! Lactation enriching foods have been used for centuries to help with breast milk production, and my cookies contain just a few of the many nutritious foods know to encourage milk supply nursing. I read a book entitled Real Food for Mother and Baby by Nina Planck, and learned about the foods I should focus on during pregnancy and nursing. I highly recommend this book. Per the words of Planck, two of the most popular lactation foods are oats and beer. I don’t include either of those in my cookies, as I don’t digest either well, but have included several of the other recommended foods. These cookies freeze super well, so I typically make a batch and store them in the freezer to snack on and give to people who come over. Having a baby really ups your weekly visitors!

New Mommy Faves \\ Sweet Laurel

Lactation Cookies

Yields about 30 cookies



2 cups almond flour

1/2 cup flax seeds

1/4 cup sesame seeds or shredded coconut

1/2 cup macadamia nuts or pecans

1/2 date paste or 7 dates, pitted

4 eggs

1/2 cup coconut oil (melted) or grass fed butter (solid)

1 cup chocolate chips (recipe below)

Maple syrup, as needed (these cookies are not very sweet, so add if need be)


*For Oatmeal Raisin variation

Exchange flax and sesame seeds for 1/2 cup of oats (if you tolerate). You can also add shredded coconut for texture!

Exchange and 1 tsp. cinnamon and 1/2 cup raisins for the chocolate chips.



Preheat the oven to 350. Line a cookie sheet with parchment paper.

In a blender, combine the flax seeds, sesame seeds, macadamia nuts, dates, eggs, coconut oil and maple syrup (optional). Turn on low speed, and blend until batter is incorporated. Remove mixture from blender and place into a bowl. Stir in almond flour and chocolate chips. Spoon one tablespoon sized cookies onto cookies sheet. Gently press dough down with a piece of parchment paper.

Bake for 8-10 minutes. Lift parchment off pan, and allow cookies to cool all the way.



Homemade Chocolate Chips 



4 ounces unsweetened baking chocolate (100% cacao, organic is preferable)

1-2 tablespoons maple syrup or raw honey



Break baking chocolate into one-inch pieces and place in thick saucepan or double boiler. Over a very low heat, melt baking chocolate. Once melted, take off heat, and add maple syrup or raw honey and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer. Once hardened (will take a few minutes), break into small pieces and use as chocolate chips.