Today I am going to share a story with you.
This story is about an amazing couple Drew and Mikalle, and their beautiful baby boy Holden Milo, who you see in Mikalle’s arms.
Drew and Mikalle were made for one another, not only do they share many great qualities, they also share the same love and passion for the outdoors and adventure. Mikalle is a triathlete, she has over 20 marathons under her belt can you believe that? And Drew as you can see from the picture above loves to surf, he has practically traveled all over the world in search of the perfect barrel, and I’m not talking wine here.
Drew and I work together, and can I tell you… he’s one of the nicest guys in the office, always has a smile on his face and although I haven’t had the pleasure of meeting Mikalle yet, I can easily guess she is as kind, generous and genuine as Drew.
Drew grew up here in Southern California but attended the University of Oregon (Go Ducks!) and Mikalle grew up in Longview, WA. They met here in So. Cal and got married August 12, 2006. In April 23, 2009 little baby Holden Milo was born and at the very tender age of only 8 months he passed away 12/31/2009.
Drew and Mikalle have setup a website to honor and remember baby Holden, as well as “Holden’s Fund” which will help raise funds for very worthy organizations that help families and children in need of medical care. To learn more about Holden’s Story or to donate please visit his website.
Celebrating Baby Holden Milo Weddle’s Life
These Pacific Northwest inspired cupcakes are dedicated to the memory of baby Holden…
Pear Hazelnut Cupcakes
adapted from Oregon Grower’s & Shippers
2 1/2 cups all-purpose flour
1 1/2 sticks of unsalted butter- room temperature
1 cup of sugar
1 cup whole milk
1 teaspoon vanilla
1/2 teaspoon salt
1/2 homemade pear hazelnut preserves (or Oregon Growers & Shippers Pear Hazelnut Fruit Spread)
Preheat oven to 350 degrees.
Line muffin tin with cupcake liners.
In a small mixing bowl sift flour, and salt. Set aside.
In a stand up mixer with a paddle attachment, cream room temperature butter and sugar on medium speed until light and fluffy.
Add one egg at time, scraping down the sides of the mixing bowl with a rubber spatula after adding both.
Add vanilla and the Pear Hazelnut Fruit Spread. Mix well.
Add half of the milk, and then alternate with the flour mixture. Repeat with the remaining milk, finishing with the flour. *Just blend until everything is incorporated, be careful not to over mix or your cupcake batter.
Divide batter evenly, filling each liner about 2/3 full.
Bake for 18-20 minutes or until a toothpick stuck in through the center of your cupcake until it comes out clean.
Leave to cool for 10 minutes in the muffin tin, then remove and cool on wire rack.
Hazelnut Cream Cheese Frosting
1 8 oz package of cream cheese at room temperature
1/2 stick of unsalted butter
1/4 cup ground hazelnuts
3 cups of powdered sugar – sifted
2 teaspoons frangelico liqueur
In the bowl of a stand mixer, mix cream cheese and butter until smooth and incorporated.
Add Frangelico and slowly add the powdered sugar until well blended.
Homemade Pear & Hazelnut Preserves
2 ripe pears pealed and cored
1 cup sugar
1 cup water
1 teaspoon lemon zest
juice of 1/2 a lemon
1 pod cardamom freshly ground
1/3 cup finely ground toasted hazelnuts
Add all ingredients to a medium heavy pot and bring to a boil over medium-high heat.
Reduce heat, and cook for 40-45 minutes, until thick and syrupy. Allow preserves to cool run through the food processor a few seconds