Celebrate

Bonny's birthday was a couple of weeks ago so we had a party on the weekend she came up. For her birthday last year we started a new tradition by going to Joplin to Sandstone Gardens' candlelight shopping. It is a Christmas open house that is so much fun! It just happens to fall near her birthday every year...sweet!

This was last year ( Hadley joined us)





And this year ( Hadley was already in her pj's) She stayed home with daddy;)


We had such a fun time!!! Happy Birthday Glam!!



And because I missed tasty Tuesday,I thought I would share the birthday cake I made. This is the second year I have made it, but I got distracted this year with HG so my frostings were not nearly this pretty, but it was still tasty;)


Prep: 25 min., Bake: 30 min. Adding hot water to the batter helps to create an exceptionally moist and tender cake.

Yield: Makes 16 servings
Ingredients
1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16-oz.) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-oz.) container sour cream
1 cup hot water
2 teaspoons vanilla extract
Peppermint Frosting
Chocolate Ganache
Preparation
1. Melt chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes). Stir until smooth.

2. Beat softened butter and brown sugar at medium speed with an electric mixer about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

3. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter evenly into 2 greased and floured 10-inch round cake pans.

4. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Spread Peppermint Frosting evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of cake.

Peppermint Frosting

Yield: Makes about 3 cups
Ingredients
1/2 cup butter, softened
1 (16-oz.) package powdered sugar
1/3 cup milk
1/4 teaspoon peppermint oil
Preparation
1. Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at low speed just until blended after each addition. Stir in peppermint oil.


Chocolate Ganache

Prep: 10 min., Stand: 20 min.
Yield: Makes about 2 cups
Ingredients
1 (12-oz.) package semisweet chocolate morsels
1/2 cup whipping cream
3 tablespoons butter
Preparation
1. Microwave semisweet chocolate morsels and whipping cream in a 2-qt. microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter, and let stand 20 minutes.

2. Beat at medium speed with an electric mixer 3 to 4 minutes or until soft peaks form.

Southern Living, DECEMBER 2006
Southern Living, DECEMBER 2006