Next Blog

Have you ever hit "next blog" at the top of the page? Every once in a while I'll hit it a few times and see what's up with random strangers. Eight times out of ten there is a photo of three young children at the top, perfectly spaced 18-24 months apart. They are smiling and happy and if you scroll down far enough, sure enough, one of them is wearing a BYU t-shirt or there is a post about a recent family trip to Utah with photos in front of the temple. I find this quite odd. It makes me wonder: do only Mormons blog? Does google/blogger/the internet know that I am Mormon and hence send me to only Mormon blogs?

On another note, I bought a food processor on Saturday. For a long while I thought that they were just another counter cluttering gadget, but lately as I've delved more into cooking, I've wished I had one so many times. Thanks to the Bed Bath and Beyond 20% off coupon and a Kitchen Aid rebate, I got a pretty good deal and have used it every day since I bought it (three times). Today I made "one ingredient ice cream" which is basically pureed frozen bananas. I added a little peanut butter for protein and interestingness. Mmmmm. Anyway, I'm really excited about this and am excited about the possibilities!

Also, I'm working on some super fun crafty projects that will have to remain a mystery for now. I will reveal when the time is right.

hungry

Just looking at this cake makes my mouth water. Thankfully epicurious.com has posted the recipe. Maybe we should have it at our next 4WM rendez-vous?

Ingredients:

Cake
2 1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder1 teaspoon baking soda
1/2 teaspoon salt1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs

Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar
3 1/2-pint baskets fresh raspberries
3 1/2-pint baskets fresh blueberries

Preparation

For cake: Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting: Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
Makes 12 servings.