THE CONFECTIONIST: birthdays
Showing posts with label birthdays. Show all posts
Showing posts with label birthdays. Show all posts

Monday, August 8, 2011

is age really just a number?

That time of year has come again...
My time to celebrate living!

Some dread getting older and no one ever discusses why. Are those little lines of character (also known as wrinkles) starting to appear? Have you reached that age where all your friends are talking about marriage? Do you find yourself saying, "I'm just aging" as your left knee continues to cause you pain?

Right now getting older isn't a real problem for me since every time I walk into a bar they are convinced that I'm only 17—I guess my character lines aren't really gaping yet. And even though my friends are eager to get married by age 25, I'm too stubborn to live by a concocted time-line. And I'm certain that my knee sometimes hurts because I run too often.

To be honest, the only thing I'm concerned about on this special day is the feeling of satiety.

When I was young my parents so graciously planned parties for me and 30 little kids that were in my class. The cake was probably 9 X 13, but might have been 13 X 18, the latter serving 36-50 people(depending on the size of the slice of course). Either way, the cake never seemed extraordinary because I had to share with too many of my friends. Back then I only wanted to invite my closest friends, but my mom felt it wasn't socially acceptable to leave anyone out. I understood what she was saying and never fought her on the matter, but I don't think she ever saw it through my eyes.

Thankfully by age 21 I was able to celebrate with just three of my good friends and the only stress I had was worrying about too many sprinkles on my two-tiered cake, instead of how many bars to hop. Sure I went out—to a concert and ordered a drink—but it wasn't until after a few of my friends and I indulged in my homemade favorite yellow cake. Call me an oddball, but the color of the butter-cream frosting was really a much bigger issue than the number of acquaintances watching me order my first drink.
And the best part of my 21st birthday was when I hopped out of bed, to peak at my cake resting in a glass dome stand, and realized that I had about 3/4ths of a cake left. This meant that for the next eight days I could continue the celebration and watch my cake get smaller and smaller.

My theory is this: As you get older (unless you've hit a monumental age like 50 or 90) the sharing becomes less of an issue. Even if you're celebrating with 10 of your closest friends instead of three, you'll be old enough to tell them that you really would like to have two pieces saved for tomorrow. Now if you've hit that monumental age where a loved one insists on planning you an outlandish party, you've certainly lived long enough to request a square-shaped, six-tiered, yellow-cake with silky chocolate frosting!

Soon the wrinkles will become more prominent and the bartender might not ask to see my ID again, but if it means another serving of cake then I'm eager to celebrate aging gracefully!





Monday, August 16, 2010

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This is seriously the best cake I've ever made. The buttercream frosting is the perfect consistency, with the right amount of fluff. The sweet taste beautifully accentuates the softness of the yellow cake interior. I searched for Amy's Bread (one of my favorite bakery's) cake recipe and recreated it in my own kitchen. I still cannot believe how incredible it tastes and how precise the recipe is. I'm telling you that simply one bite is like eating pure happiness. If all of the world's problems could be solved with a special cake, it would definitely be this one.

compliments to ben baron for being a great help in baking this fine cake and eating it too.

Monday, February 22, 2010

A New Kind of Brownie



Brownies are a great dessert mainly because of the dense consistency, rich chocolate flavor and its finger-food form. I've never met someone who has an aversion to brownies—even my friend who claims to dislike chocolate occasionally indulges in one. Brownies are the perfect treat probably because we've indulged in these chocolate squares since we were little. Slumber parties involved brownie-baking and birthday parties required a pan full of brownies for those who didn't like the classic celebratory vanilla cake—well, I somehow managed to always get both. Whether from a box or an old family recipe, you can never go wrong with brownies.
When my friend, Laken, spoke of red-velvet brownies excitement began seeping through my mind. This confection was foreign to me, so I did my research and found a great recipe. I've always been a fan of red-velvet cake, with its aesthetically pleasing rouge color and fantastic flavor. To top it off, a cream-cheese frosting makes this sweet treat even more spectacular.
After being introduced to red-velvet brownies, I feel like I've been upgraded to first-class. This recipe makes for an incredible dessert, which I just added to my leather-bound cook book (the one I will use for family gatherings, birthdays and the one I will pass on to my daughter). From now on, a ceramic plate of these velvety brownies will attend ALL of my soirées.

You must try this recipe from McCormik:

Ingredients:

1 cup flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

3 eggs, lightly beaten

2 cups granulated sugar

1/2 cup sour cream

1 tablespoon red food coloring

1 teaspoon vanilla extract

Vanilla Cream Cheese Frosting (recipe follows)

DIRECTIONS

1. Preheat oven to 350°F. Line 13x9-inch baking pan with foil. Spray foil with no stick cooking spray. Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside.

2. Mix eggs, granulated sugar, sour cream, food coloring and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Spread in prepared pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan on wire rack.

Vanilla Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened

1/4 cup (1/2 stick) butter, softened

2 tablespoons sour cream

2 teaspoons vanilla extract

1 box (16 ounces) confectioners' sugar

Drizzle on top of brownies or spread them evenly like you would for a cake (after they cool)