In the last two days....
I have sent my three oldest darlings...
to scout camp and girls camp....
which makes me realize the following if I want to blog.....
1 - I really REALLY like my built in babysitters
They are the BEST!
2 - I need a maid, a laundress, a seamstress a cook and a wet nurse...
just kidding on the wet nurse....we are sooo over that.
Macdaddy would like one though.....just a thought for his 40th birthday
3 - I need a new camera....
That would inspire me and maybe remind me to take my camera places
and capture these fleeting moments
4 - I need said pictures from said camera on one computer/laptop
they are currently spread across three...and one of them does not work...
5 - I need more sleep....
period....can you beleive they were this small.....and slept peacefully through the night...
well one did at least!
well one did at least!
and I thought I could be a farmer....
still in the works on that one....
6 - I need a slightly larger house...
So I can hide from my lovely darlings.....and type without gummed cheerios dropping on my keys...
or type with more then two fingers....
...as I do now....
but wait...I like everything I do.....
what I really need.....
is just more hours in the day...
easy peazy mac and cheezy....
okay...I could probably use a babysitter....
because left to their own devices for a few minutes...they do this...
but how cute is it?
So because I don't have enough time in the day,
I make myself feel better by eating this...
You'll like it too!! You'll thank me later
when you can pull it out of the fridge at 4 am
and have a piece cuz your little ones...
won't sleep/barfing/coughing/gagging/crying/have bad dream/
and you need to get control of yourself!
I adopted the recipe from this site
and can't wait to go back to Smitten Kitchen's yummy looking cakes...
and her pictures do the cake justice!
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half (I uses evaporated milk since I was out of half and half)
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
I stored tthe cake in the fridge...oh so good...
Love yer ever livin eatin guts!
1 comment:
I'm stealing this one, too! Still working madly on the book. Hope to have it done before I go back to school mid-August! =) We'll see.
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