It was a special weekend around here. Not only was it my son's birthday, but my own. We were blessed with beautiful weather and special time with family. I'm not usually one to gush, but it was a fabulous couple of days. For breakfast we went to a lovely breakfast spot in the canyons where I met my little friend here- We became good friends quickly.
Later, the family came over for a super yummy dinner and festivities. There is nothing I would rather do, than spend time with my family.
we are small in number, but big on heart.
But wait....I'm getting ahead of myself...these are pictures of everyone eating dessert....
guess what we had for dinner?.....
we had this....
Yea...the boy and I have a thing for seafood. So we threw together these individual packets stuffed with shrimp, clams, crab, sausage, potatoes, corn, onions, peppers, white wine, and Cajun spices. They only took a few minutes to cook on the grill and oooooh baby were they tasty!
Oh, and we had crusty bread and this de-lish salad with pepperoncinis, hearts of palm, olives and such.....And then we opened presents..... But the best part of the night was this-
My cute daughter, whipped up the most decedent chocolate raspberry cake....I'm not kidding, this thing was untouchable.
And to top it off...she made home made raspberry ice cream...it was so rich and creamy.
Need proof? Check this out....
It was so fabulous, that I might retire my apron (well not really), but I am pretty darn proud of her. If you are interested....the recipe is posted below.
So needless to say, I had a pretty great weekend! How was yours?
Nonstick vegetable oil spray
2 cups sifted cake flour (sifted, then measured)
1 cup unsweetened cocoa powder (preferably Dutch-process)
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups (packed) golden brown sugar
1 cup plus 2 tablespoons (2 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon vanilla extract
1 cup plus 2 tablespoons buttermilk
1/2 cup lukewarm water
1 cup semisweet chocolate chips
Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in chocolate chips.
Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms.
3 ½ cups powdered sugar
¼ cup cocoa
½ cup butter, softened
1 tsp. Vanilla
3 Tbs. Milk
Mix powdered sugar and cocoa together. Add softened butter, vanilla, and milk. Beat until smooth.