45 Baby Names that Mean Music

For some parents, the definition of a name is just as important as the sound. Music is universal and names with musical definitions make great choices for your little ones. Musical names come from many countries and heritages. They have simple and creative spellings and various sound options. Let's take a look at the great name options that have musical definitions.

(1) Shira: (female) Shira is Hebrew for song. I love the sound of Shira!

(2) Apollo: (male) Meaning God of music and poetry, this Greek name is a strong choice for a baby boy.

(3) Ranit: (male or female) Hebrew for song, Ranit is a great choice for a little boy or girl.

(4) Nazim: (male) Nazim is Indian for song and has a great sound. Naz is a great nickname as well.

(5) Alahya: (female) This Indian name means musical tone or color. It's so beautiful and I love the spelling.

(6) Lirit: (female) This Hebrew name means lyrical and has a great simple sound. It's like a better Merrit.

(7) Dewon: (male) Dewon is Irish for song and fits right into the popular sound for boys names today.

(8) Melody: (female) Melody is of Greek origin and is a wonderful choice. The melody is the most important part of a song!

(9) Roni: (male or female) Hebrew for song, Roni could work on a little boy or girl.

(10) Saron: (male or female) Meaning his song in Hebrew, Saron has a wonderful sound to it.

(11) Aria: (female) This English name means gentle music. It's more of an obvious choice musically speaking, but still beautiful.

(12) Philomela: (female) This Greek name means lover of music. It is a bit of a mouthful, but fits right in with Gabriella or Isabella.

(13) Leron: (male) The Arabic meaning of Leron means the song is mine. It's a wonderful definition for your child and has a great, modern sound.

(14) Sora: (female) Sora is Native American for chirping songbird. It's a softer Zora and has such a pretty sound.

(15) Brage: (male) This is the Norwegian name for the god of music. It has a really cool sound.

(16) Rina: (female) Rina is Hebrew for joyous song. It's beautiful and is a great choice for parents who don't like nicknames.

(17) Alima: (female) Alima is an Arabic name that means learned in dance or music. It has a simple spelling and a pretty sound to it.

(18) Lark: (male or female) The American meaning of Lark is songbird. I think it could work on a boy or girl.

(19) Ranim: (male or female) Arabic for reciting in a sing song voice, Ranim is a wonderful choice for your baby boy or girl.

(20) Cadence: (female) This American name means musical beat. It another choice that is a bit more obvious, but has such a great sound and energy to it.

(21) Philyra: (female) Like Philomela, Philyra means lover of music. It is a simpler spelling, so much more relate-able for modern parents.

(22) Chantal: (female) From the French verb to sing, Chantal is a beautiful name with many alternate spelling choices.

(23) Binali: (female) With the cute nickname Nali, the Hindi name Binali is a beautiful choice. It means musical instrument.

(24) Piper: (male or female) Piper literally means a flute player. It's gender bending, so you can consider it for your baby boy or girl.

(25) Lyric: (female) Lyric is Greek for melodic word. While it is obvious, I love this name!

(26) Aika: (male or female) Aika means love song in Japanese. It has such a great definition and a very unique sound.

(27) Ruana: (female) This Hindi name means musical instrument and the nickname Ru is absolutely adorable.

(28) Musetta: (female) Musetta is French for a song. It is a really pretty name and frilly as well. I like Muse and Etta as nicknames.

(29) Bethany: (female) This is a recognizable name that means house of music in Hebrew. It's a great way to honor music and your daughter, without the name being that out there.

(30) Charmaine: (female) In Latin, Charmaine means to sing. It has a pretty sound and is definitely a bold choice.

(31) Harper: (male or female) This name literally means harp player. It's gaining popularity and can be used on a little boy or girl.

(32) Carol: (female) The French meaning of Carol is melody and song. You could also do Carolyn, Caroline, or Carollie.

(33) Daina: (female) Daina means song in Lithuania. It's a cooler spelling then Dana, and is easy to say.

(34) Jaron: (male) Meaning to shout and sing in Hebrew, Jaron is a really cool choice for your baby boy. It is much cooler than Jayden!

(35) Gita: (female) Gita is Hindi for song and has such a cute energy and sound.

(36) Kotone: (male) Kotone means harp sound in Japanese. I really like the cool sound to this name. It's very strong.

(37) Mavis: (female) This name has a very unique sound, but is super easy to spell. It is the name of a bird that means song thrush.

(38) Carmen: (female) The Latin and Spanish definition of Carmen is song. It's also the name of a beautiful opera.

(39) Riya: (female) Riya means singer in Hindi. It can also be spelled Ria, but I really love it with the "y."

(40) Zamir: (male) Hebrew for songbird, Zamir is an awesome choice for your baby boy. I love Z names, and this is a great way to take a departure from Zachary.

(41) Chyna: (female) Chyna means musical instrument. If you are a music lover who loves place names, this could be your top choice.

(42) Harmony: (female) Another obvious choice, Harmony is a great option for parents who want a recognizable musical choice.

(43) Kousan: (male) In Armenian, Kousan means singer. I really love the sound of this name, and think it should be on any music lovers list of possiblities.

(44) Zimri: (male) Zimri means my music in Hebrew. It has a really cool, unique sound and would make a great choice!

(45) Calliope: (female) Meaning beautiful voice in Greek, Calliope has such a cool sound and a great nickname in Calli.

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Apricot Cherry Snack Bars

Apricot Cherry Snack Bars

 

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If you're on Whole30 or avoiding sugar, feel free to skip the chocolate chips. I mostly included them because my kids are more likely to try anything with chocolate chips. Also, look for unsweetened cherries (Bing cherries are most likely to be unsweetened).

Author: One Lovely Life, adapted from Cupcakes and Kale Chips

Serves: 12-16

Ingredients

• ⅔ cup dates, pits removed
• ⅔ cup dried apricots
• ⅔ cup dried cherries
• 1 cup unsalted (raw or dry roasted) pumpkin seeds (sometimes labeled pepitas)
• 1-2 Tbsp chia seeds (optional)
• 3-4 Tbsp chocolate chips (optional)
• pinch salt

Instructions

1. Place everything except chocolate chips (if using) in a food processor. Pulse or blend until the mixture comes together. This will probably take a few minutes--the mixture might look sandy or dry at first, but keep going. It will all eventually lump together :)
2. Add chocolate chips (if desired) and pulse a few times to combine.
3. Use your hands to pat the mixture out into an 8x8" baking dish lined with parchment paper. Depending on how thick you like your bars, this may not fill the whole baking dish. I like mine on the thicker side, so I didn't quite fill the whole dish.
4. Store covered in the refrigerator and slice into 12 bars or 16 squares as desired.

3.2.2925

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Trail Mix for the Week

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BEST COOKING APPS

 

Should go without saying that smartphones make our lives easier in many ways. They help us find directions to our next destination, we maintain communication with your near and dear ones, and Chan lose valuable time playing games like Words with Friends and Angry Birds. We take our phones with us at all locations We Go - When it comes to our living room, workspace, or Chan bathroom - so why not venture Chung kitchen? Kitchen applications are the next step in the complete mobile acquisition, which provides detailed step-by-step how to make good oven fried chimichanga, curator of a weekly meal plan, or say apple Chan Chi Cuá is perfectly ripe. The application market is loaded with bonuses and CA freemium offers available on iOS, Android and Windows Phone. While some cater more to the executive head of five local stars, another SE Those of you who are still learning to help chop an onion or boil water.

Here are the best choice for the best applications for cooking, regardless of their cooking experience. Also, check out our selection chose the best food and beverage applications with thebest applications for iPhone and Android better.

 

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Pineapple Upside Down Cake

The single most requested cake at our family and friend gatherings is my father’s pineapple upside down cake. He’ll look for almost any excuse to make it, and we never get tired of it.

The cake is dense, like a sour cream pound cake, with ground almonds in the flour to give it even more substance and a slight almond flavor. The caramel pineapple topping is so good, you’ll want to pick every crumb.

There are a couple of ways to do the topping. The easiest way is by melting brown sugar and butter. My father will also often make a caramel base from caramelizing white sugar (instructions at the end of the recipe for this alternative).

Pineapple Upside Down Cake Recipe

• Prep time: 15 minutes
• Cook time: 1 hour, 20 minutes

If you don't have a high-sided 10-inch cake pan, you might try making this in a springform pan. Line the inside with foil so the caramel doesn't leak, and bake on a rimmed baking sheet just in case it does. (Thanks to a tip in the comments!)

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Ingredients

Topping:*

• 1 cup of firmly packed dark brown sugar
• 1/2 cup unsalted butter
• 1 can (20 oz) of pineapple slices

Cake:

• 1 1/2 cups all purpose flour
• 6 Tbsp cake flour
• 6 Tbsp of ground almonds (from about 2 oz of whole almonds)
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups of sugar
• 1 cup (2 sticks) unsalted butter at room temperature
• 4 eggs
• 3/4 teaspoon vanilla extract
• 3/4 cup sour cream

Method

1 Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After sugar melts, don't stir.) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.

2 Preheat oven to 325° F. Whisk the flours, ground almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.

3 Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

Makes 12 to 14 servings.

* Note an alternative topping: 2 cups granulated sugar, 1/2 cup water, 1/4 cup butter. Combine sugar and water in a medium saucepan. Heat on medium until all sugar is dissolved. Increase heat to medium high and bring to a boil. Boil until syrup becomes warm amber in color (about 10 minutes). Add 1/4 cup butter, carefully as it will foam up a bit. Swirl the pan so that the butter is all incorporated, stirring with a wooden spoon if necessary. Remove from heat and pour out into cake pan. Continue with recipe as noted.

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Strawberry Mascarpone Tart

Strawberries are in season now in California (even in my little garden) and the markets are filled with them. One of my favorite desserts on this site is a mascarpone mousse with strawberries in a balsamic syrup. The combination of balsamic vinegar and sweetened strawberries is one of those heaven-made matches that you simply must try if you haven’t already. (Sprinkle a little good quality, aged balsamic over some sugar macerated strawberries and you’ll see what I mean.) Combine that with a sweetened mascarpone base, and it’s just, well, really really good. Like eat the whole batch and forget about dinner good.

This week I experimented with putting these ingredients to work in a strawberry tart, happily for the family (dad had a box of strawberry jello out on the kitchen counter to prepare and when I told him I was making a strawberry tart, he said, “well, if you must,” smiled, and put the box away.) I made a tart crust using my standard pâte brisée recipe in a tart pan and also experimented with some frozen puff pastry.

Both work fine, I loved the taste and flakey texture of the puff pastry though I had a bit of trouble rolling it out to a size large enough to hold a comparable amount of filling and strawberries as the tart pan. My advice is to just use a crust you are most comfortable with. You’ll need to bake the crust first, as this tart is a no-bake tart. I experimented with mascarpone and ricotta combinations, my preference is straight mascarpone for the tart, but experiment and see what you like.

Strawberry Mascarpone Tart Recipe

• Prep time: 1 hour, 30 minutes
• Cook time: 35 minutes
• Yield: Serves 6 to 8

You can bake the tart shell a day ahead of time, keep at room temperature (do not chill). Fill the shell with filling and strawberries just before serving.

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Ingredients

Tart Shell

• 1 recipe pie dough (see Pâte Brisée recipe, increase sugar to 1 1/2 teaspoons)

OR

• 1 sheet of puff pastry, thawed
• 1 egg, whisked

Filling and Glaze

• 2 lbs strawberries, stemmed and quartered
• 1/2 cup granulated sugar
• 1 Tbsp orange zest, divided
• 1 teaspoon lemon juice
• 12 ounces mascarpone cheese (can also use 8 ounces mascarpone mixed in with 4 ounces of ricotta or 4 ounces of whipped cream)
• 1/2 teaspoon vanilla
• 1/3 cup confectioner's sugar (powdered sugar)
• 1 Tbsp balsamic vinegar (substitute a teaspoon of lemon juice if you don't have balsamic)

Method

1a Using Pie Dough Roll out the pie dough and line a 10-inch tart pan with the dough. Prick the bottom of the shell all over with the tines of a fork. Freeze for 20 minutes. Preheat oven to 375°F. Line the tart shell with aluminum foil or parchment paper. Fill at least two-thirds with pie weights - dried beans, rice, or ceramic or metal pie weights. Bake initially for 15 minutes, then remove from oven, let cool enough to handle, and remove the aluminum foil or parchment paper and pie weights. Return to oven and cook until lightly browned at the edges, about 20 more minutes. Let cool completely.

1b Using Puff Pastry Roll out puff pastry sheet to 15x5 inches or 12x12 inches. Place on a baking sheet. Fold the edges over to form a border. Prick bottom of pasty with tines of a fork. Chill for 20 minutes. Preheat oven to 400°F. Use a pastry brush to brush on egg wash over exposed surfaces. Place in hot oven and cook until nicely browned all over, about 15 minutes. Remove from oven to a rack, let cool completely.

2 Gently combine strawberries, half of the orange zest, and the granulated sugar in large bowl so that the strawberries are coated with sugar. Let sit to macerate for 30 minutes.

3 Mix together the mascarpone cheese, confectioner's sugar, the remaining orange zest, lemon juice and the vanilla in a medium bowl until well combined. Refrigerate until needed.

4 After the strawberries have macerated for 30 minutes, place a sieve over a bowl and drain the liquid out of the strawberry mixture into the bowl. Take that strawberry liquid and put it in a small saucepan. Add a tablespoon of balsamic vinegar to the saucepan, and bring to a boil on medium high heat. Boil until the liquid has reduced to the consistency of syrup, remove from heat and let cool.

5 Assemble the tart. Spread the mascarpone mixture over the bottom of the tart shell. Arrange the strawberries on top of the mascarpone mixture. Use a pastry brush to brush on the balsamic glaze.

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Zabaglione

Zabaglione is a simple Italian dessert made of egg yolks, sugar, and Marsala wine. It is usually served warm, though it can be served cold, or as a sauce, or even frozen. The Gourmet Sleuth writes,”Zabaglione is said to have been invented in the 16th Century in Florence, Italy in the court of the Medici. This dessert is classified as a “caudle” rather than a custard. A “caudle” is a sauce used as a custard to fill pies or tarts. The original pre-sixteenth century version was a drink made or wine or ale thickened with egg yolks.

I found the original recipe for zabaglione in the (1982) Time Life series The Good Cook Wine volume (out of print, only available on eBay). The original recipe called for 3/4 cups of sugar, which in all of our opinions here was way too much. I have since found similar recipes calling for half as much sugar. So I would suggest 1/3 to 1/2 a cup, depending on taste. This is actually quite easy to make; you just need to have a double boiler set up, or a stainless steel bowl on top of, but not touching, simmering water.

Zabaglione Recipe

• Yield: Serves 6.

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Ingredients

• 6 egg yolks
• 1/3 cup sugar
• 3/4 cup Marsala wine
• 1 teaspoon grated lemon peel
• Ground cinnamon
• Vanilla extract
• 1 cup heavy cream, whipped
• Strawberries, raspberries, or biscotti

Method

1 Place egg yolks, and sugar in a large, round-bottomed stainless steel bowl. Add grated lemon peel and a pinch of cinnamon and a drop of vanilla extract to the yolk mixture. Pour in the Marsala wine. You can use sweet Vermouth as a substitute for the Marsala.

2 Half-fill a pot with water, bring the water to a simmer and reduce the heat to low. Set the pan or bowl containing the custard mixture over the water; the bottom of the bowl should not touch the water. Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking traps air in the yolks for a light, fluffy mixture.

3 Continue whisking for about 10 minutes, until the mixture triples in volume, froths up and becomes pale. When it reaches the desired consistency, take the container of custard out of the pot. Slightly thickened, the custard can be used as a sauce. Longer cooking will thicken the custard further, giving it the texture of mousse. Continue whisking for a minute or two to prevent the custard from sticking to its container.

4 Serve the custard while still warm, or, if you want to serve it cool, set it aside for about 15 minutes. Whisk heavy cream until it forms soft peaks; add the whipped cream to the cooled custard and use a whisk to gently fold them together. Reserve some of the whipped cream to serve on top.

Ladle the zabaglione into individual dishes. Serve with whipped cream, berries, and/or cookies such as biscotti.

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