Happy 3rd Birthday Olivia Ann-Maria

 
Olivia celebrated her 3rd birthday on April 4th! I can't believe she is getting so big, time flies! We just love her so much and are so blessed to have her in our lives. On her birthday it makes me think of all kind of memories of Guatemala and our amazing pick-up trip. Also my mom and my visit trip when she was just 2 months old. We tried to visit when she was 1 month old but didn't make it passed the Portland airport, but thats another story!
Olivia is so special in everyway and I want to tell a little about her awesome personality
Her favorite saying are, You're GORGEOUS(squeezing tight around you're neck)... You're my Genuis(when I or someone else gets her something she wants)...Oh my goodness gracious(randomly)...MY MOMMY, you're BACK ( i've only been gone a little while!) recites ABC's all the time knows all letter sounds has for a long time (thanks - Letter Factory videos) I had to brag a little! She has such expressions and is very entertaining - at least we think so! She does have alot of spunk too!
So HAPPY BIG # 3 Olivia!!

 

Olivia loved her Guatemalan " Tres Leches Cake " I want to start making this for her birthday once a year as a tradition.

Tres Leches (three milk cake) Recipe:
3/4 cup butter softened
1 1/2 cup white sugar
9 egg yolks
1 teaspoon vanilla extract
2 cups all purpose flour
1 1/2 teaspoon baking powder
1 cup milk
9 egg whites
1 teaspoon cream of tartar

2 cups heavy whipping cream
1 (5 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk

2 cups heavy whipping cream
1 cup sugar


directions:
preheat oven 350 degrees. Grease and flour 9/13 inch pan.
In large bowl, cream together the butter and sugar until light and fluffy. Add egg yolks one at a time, beating well with each addition, then stir in vanilla. Sift together flour and baking powder. Add flour mixture alternately with milk; beat well after each addition. In large glass or metal bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into prepared pan.
Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted comes out clean. Allow to cool.
In a small bowl, stir together the 2 cups heavy whipping cream, evaperated milk and sweetened condensed milk. Pour the mixture over the cake until it won't absorb any more. You may have 1/3 to 1/4 left. That's o.k..
Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, pour leftover milk mixture onto plate and swirl with jam if desired, before setting on cake plates.


(I actually really liked this cake and so did everyone else, it isn't too sweet.)