Do you know what stinks? Having your birthday on December 26th (unless, of course, it is on the 24th or 25th then the 26th might look good). You know what stinks more? A snowstorm on your birthday that cancels your already modest plans. This is where my sweet just-turned-8 yr. old found himself this year. We try to make sure his birthday doesn’t get lost in the holiday excesses but it was tough this year.
We had to postpone a trip to Nebraska and dinner at his favorite restaurant with his cousins. Even his local grandparents couldn’t make it over for various weather related reasons. At the last minute, the four of us decided we would go to our favorite neighborhood joint that is 2 blocks away. We considered pulling the kids on the sled but the wind was not a gentle blowing breeze if you know what I mean. It wasn’t quite what we expected but we told him it will be a birthday he will remember.
All celebrating was done in the evening of a rather dark and dreary day…feel free to snicker at the awesomeness of my decorating skills.
What we did have was a big ol’ Chocolate Birthday Cake, courtesy of TWD. It is our second anniversary! It is hard to believe this baking madness started two years ago. Harder still to believe that I have been in the fray since April 2008. Amazingly, since I am firm believer in multiple taste tests, my pants still fit.
We had a choice of recipes: Cocoa Buttermilk Birthday Cake or Tarte Tatin. Honestly, the tarte tatin sounded great but the timing of the birthday cake was too convenient to pass up. If I weren’t still reeling from the devouring of the chocolate cheesecake, I probably would have made both.
This cake was actually the second recipe I made from the book back in April 2008 and I had kind of forgotten about it. I remember I didn’t love it. I assumed at the time it was my lack of skill. Almost two years later and I still have the same opinion. It is very similar to the chocolate cupcakes. I think this style of cake is just not my favorite. But the kids ate it and ate it and ate it…
Visit Laurie, the one who started it all, for the recipe. Thanks Laurie!
Next week: we break out the oil for some fried dough.