Parker turned ONE! And we celebrated with a small family gathering in our backyard which was so special.

I honestly cannot believe she turned one, mostly because I don’t see her as getting as that old. She is still my baby Parker! It could be the lack of hair on her head, or the fact that she is just now practicing how to stand, but it just hasn’t hit me that she is turning into a toddler.

With the second child, it’s been a different sort of roller coaster of motherhood. The newborn stages are always amazing but also very tough, there is no question about it. However, part of me was more at ease because I knew that although the sleepless nights are not fun, they do pass. It does not last forever and you will finally sleep again!! Knowing that it gets better made this time around somewhat easier.

I also got rid of the mom-guilt I had a lot of with Dylan. I felt the pressure to do it all with my first. Mothers are hit with so much information when they are raising their first. Make all the food, do baby led weaning, limit screen time, limit sugar, time the naps perfect, have a routine, nurse, pump, not work so much, etc. It kind of ruins the experience to feel the pressure to do things a certain way, or feel guilty when you don’t do them the way you think you should, or feel guilty about being a working mom. At the end of the day, NO ONE cares how you do things or how it works for your family. What works for you may not work for the next parent and that is OKAY! That is what makes us all unique and what makes things interesting! With Parker I was a lot less stressed about the little things! All the matters is that you show love for your little one unconditionally! And that they are fed. That is all they care about!!!

With the second, things are also a bit more hectic. You cannot focus on just one smiling baby because you have another that is also wanting attention. So the milestones kind of fly by a bit faster without you realizing it! They sure flew by for us!! Before you know it you’re like me and celebrating their first birthday.

All in all I love these stages. Little ones are so innocent and the world is so special in their eyes. It makes me also stop and appreciate the little things, like a summer rain or a bunny hopping past our yard. I wish I could capture their innocence and bottle it up forever. The days do go so fast that it makes me stop at night and hug them one more time before putting them to bed.

For Parker’s birthday, we celebrated with a chocolate cake. This is my go-to for a birthday, I made it for Dylan’s first birthday, too! It makes a two layer 6-inch cake!

First Birthday Chocolate Cake

• 2 eggs

• 1/2 cup maple syrup

• 1/4 cup organic white sugar

• 1 cup plain regular yogurt (I do not recommend Greek yogurt in this recipe - it will be too dense)

• 1/2 tsp baking soda

• 1 tsp. baking powder

• 1 tsp. vanilla extract

• 1/8 tsp salt

• 1/4 cup cocoa powder

• 1 cup all-purpose flour or white whole wheat flour

Directions: 

1. Place two 6-inch cake pans on parchment paper, circle around with a pencil, then cut out each circle. Place cut outs inside each cake pan. Coat pans with cooking spray or butter and dust with cocoa powder, shake out extra. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl, add eggs, maple syrup and sugar and whisk until well incorporated. Add yogurt, baking soda, baking powder, vanilla, salt and whisk to combine, about 30 seconds.

3. Add cocoa powder and whisk until well mixed. Add flour and whisk until smooth and well combined. Do not over-mix but whisk until smooth consistency. Divide batter between the 2 prepared cake pans and bake for about 20 minutes, or until toothpick or cake tester inserted in the center comes out clean. Check it around 17 minutes and see how it is baking.

4. You can also make this in cupcake tins and fill the batter into 12 cupcake tins and bake for 15-17 minutes.

5. When the cake is baked and cooled, prepare the whipped cream and frost the cake.

6. You can also individually wrap and freeze the unfrosted cakes until ready to use (up to 3 months), just let thaw completely before frosting.

Maple Whipped Cream Frosting

• 1 cup heavy whipping cream or coconut cream

• 2 Tbsp. maple syrup

• 1/2 tsp. pure vanilla extract

Directions: 

1. In a mixer with a whisk attachment, whisk all of the ingredients until fluffy and a whipped cream consistnecy.

2. Frost cake.

3. If you are frosting cupcakes, place whipped cream in a pastry bag or plastic bag with one corner cut off. Then pipe the whipped cream on to cupcakes.