Having a child with an early October birthday is really a blessing, celebration-wise. It's not so close to the main holiday season that the stress overshadows it, but you can still piggyback on the spirit of Halloween to find easy food, decorations, and party ideas.
This year Lucy turned nine, and had a wild rumpus of a fun party including giant bowls of 'potion' that she and her friends got to stir. (For a little more about that, here's our family blog.) But on the actual day of her birth in the middle of the week, we had a simple cake and candle at home.
For a good decade or more, the only frosting I knew how to make was basic buttercream. In the last few years, I've decided to get adventurous and try some of the cooked or meringue-y frostings. Many have been successful, though none have been indelibly etched on my tastebuds; but this time around, I ran across an easy recipe for a caramel icing. It really swings back to the realm of good ol' buttercream, but I must admit that I fell head over heels for its sweet, thick, caramel fluff. As of now, this frosting is my official favorite.
QUICK CARAMEL FROSTING
1 stick butter
1/2 c. brown sugar
1/4 c. milk
2 c. powdered sugar
Melt the butter and brown sugar in a saucepan, stirring over medium heat until the sugar is dissolved. Add the milk and combine well. Cool, then beat in the powdered sugar. If consistency needs adjusting, add milk or powdered sugar to attain desired thickness. Makes about 1 1/2 cups.
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