Clearly, there's something about good ol' Saint Nick that bugs Cash. Maybe it's the beard.. Aside from that, I can't help but get a little teary eyed seeing how big my baby boy has actually gotten :( These pictures side by side speak for themselves. In the 2009 picture, Cash is two months old. I knew going in to THAT scenario that he wouldn't really know what was going on regardless, so I was bound to get a semi-memorable picture. What I got was the most pitiful pout face a 2 month old can come up with.. well equipped with a dirty diaper for Santa to sit with through the picture.. (SORRY SANTA!) $25.95 later, I left with a CD of one picture. I planned to take a more tactful strategy this year. Everyone warned me that kids are usually 3 before they ever fully understand the concept of sitting on Santa's knee, or at least realize that they aren't sitting on the knee of the devil himself. With this warning clear in mind, we took Cash to Bass Pro Shop, where they were doing a "Free Picture with Santa" (4x6 photo of the first shot they get. Take it or leave it.) We took it... After all, I'm not looking for a (2) 5x7 (3) 4x6 and 18 wallets package of my little man sitting on some random drunken mall Santa's lap (okay he wasn't drunk.. but it was funny to imagine!) I plan on taking Cash to see Santa until he's at least this age:
Sorry J, HAD to blast that one for everyone to see! I don't know what I like more about this picture: his cuteness, or the fact that he looks like he's at least 9 years old.. Hopefully Cash will cooperate that long, but something is telling me not to plan on it..
Only 5 days until Christmas, and this year is more busy than ever. I have a new found love for red/pink striped gifts under the Christmas tree.. yeeeeowwww! Santa, you're on a roll!
And here's my cutesy table centerpiece. LOVE.
Upon the request of three people, I'm posting a fabulous recipe for Hot Cocoa Cake (Yes, you read correctly. My followers are REQUESTING my recipes now! Am I a total blogging machine or what?!) If you thought the pound cake was legit, you're DEFINITELY in for a huge suprise! This may be the most decadent and festive cake that I've ever tasted, but the recipe isn't quite as easy as the pound cake.. HOWEVER, if you know what's good for ya, you'll try the dang thing! SOOO yummy, and just in time for your Christmas festivities!
HOT COCOA CAKE
FOR THE CAKE:
6 oz. (3/4 cup) unsalted butter; more for the pans
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
3/4 cup canola oil
4-1/2 oz. bittersweet chocolate, finely chopped
3 cups granulated sugar
2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
3 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
2 Tbs. pure vanilla extract
2-1/2 tsp. baking soda
1/2 tsp. kosher salt
FOR THE FROSTING:
2-1/2 cups heavy cream
3 oz. (6 Tbs.) unsalted butter
1 vanilla bean, split lengthwise and seeds scraped out
6 oz. bittersweet chocolate, finely chopped
2 cups granulated sugar
6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
1/2 cup Lyle’s Golden Syrup
1/4 tsp. kosher salt
FOR THE TOPPING:
Bag of small marshmallows or
Marshmallow cream (I USED THIS!)
Cocoa for garnish
STEPS FOR CAKE:
Position racks in the bottom and top thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust with flour and knock out the excess.
In a 3-quart saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted.
In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.
Whisk in the eggs, one at a time, then whisk in the buttermilk, vanilla, baking soda, and salt. Divide the batter evenly among the prepared pans.
Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.
STEPS FOR FROSTING:
In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth—be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 2 hours, or refrigerate overnight.
CAKE ASSEMBLY:
Remove the frosting from the freezer or refrigerator. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes to soften. Change to a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes.
Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with 1-1/2 cups of the frosting, spreading it evenly with an offset spatula to the cake’s edge. Repeat with another cake layer and 1-1/2 cups frosting. Top with the last cake layer.
Put 1-1/2 cups of the frosting in a small bowl. With an offset spatula, spread this frosting in a thin layer over the top and sides of the cake. Refrigerate the cake until the frosting firms enough to seal in the crumbs, 20 to 30 minutes.
Spread the remaining frosting in a smooth layer over the top and sides of the cake. If necessary, you can rewhip the remaining frosting to loosen and lighten it. Remove the waxed paper strips.
Top with marshmallows or marshmallow cream, and sprinkle with cocoa!
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