Yum Yum Ganache!

So since all of our pictures are non-accessable and I cant post any fun Gavin pictures... I thought I would share a delicious Chocolate Ganache Cake recipe. I have made it twice now, the first time was just straight ganache on top and the second time I added raspberries and mint leaves and it was really yummy! Its from the cooking light magazine (so added bonus... 1 slice= 179 calories... if your counting) Enjoy!

2 oz. Dark chocolate baking bar chopped

2 Tbsp butter

3/4 C. boiling water

3/4 C. sugar

1/4 C. buttermilk

1 egg

1 tsp vanilla extract

1/2 tsp orange extract

1 C. ap flour

1 tsp baking soda

1/2 tsp salt

Ganache:

1/4 C. half and half

3 oz. dark chocolate chopped

Place chocolate and butter in large mixing bowl; add boiling water and stir until smooth. Stir in sugar, buttermilk, egg, and extracts. Combine the flour, baking soda, and salt; beat into chocolate mixture until blended.

Transfer into 9" round coated with cooking spray. Bake at 350 for 18-22 minutes. Cool for 10 minutes before removing from pan and onto a wire rack to cool completely.

In a small sauce pan combine ganache ingredients. Cook and stir over low heat until smooth. Transfer into small bowl; cool 10 minutes or until slightly thickened.

Place cake on serving plate and slowly pour ganache over cake, allowing to drape over the sides. Refrigerate until serving.

Neat-O

Ren is famous! Every month Ren gets a Home Theater magazine called CE Pro, and his company just got featured in the section called Neat-O. Its like a before and after article that shows jobs that were a total mess and completely done wrong, and then re-done right. Check out the article! This is really exciting for us!

http://www.cepro.com/article/neato_square_peg_round_hole/

The scoot crawl

He is mobile... G started crawling last week, and I wanted to post a video of it sooner but our computer crashed and I lost the video. (among other pictures...sad face) So I got a quick video to post for now, more to come later. Gavin also has 3 teeth coming in up top. I love it.

Stud

This is for you Melissa! He wore his tie you made him and his new white shirt to church with his awesome mohawk... chicks dig him in the tie!

I cant find cake flour...

I have been looking for cake flour for-ev-er!!! I have looked at Vons, Albertsons, Ralphs, Stater Bros, Traders Joes, Major Market, Sprouts and Jimbos... nobody has it. I needed it for the red velvet cake but couldnt find it so I used all purpose, and now I have another recipe that calls for it. Now its more like a challenge to find... anyone know where to get it? Really at this point I dont care what kind it is, I just want it.

New Poll

Anybody's take on baby food meat???? G hates baby food meat, and I let him try it cause the doctor said but... I dont even have to put a spoon in his mouth for him to gag. He makes the nastiest faces when it does end up in his mouth but I just feel bad making him eat it. He does extremely well with pretty much all fruits and veggies but the meats.... not so much. Tell me what you think and vote. (isnt this a funny picture! He's making a crazy face!)

I love Red Velvet

Last night I tried a new red velvet recipe from my cooking light magazine and it was super delicious! This was my first time baking Red Velvet, and the recipe was for cupcakes, but I didn't have any paper cups. So I used my spring form pan and frosted the whole cake with the yummy cream cheese frosting! For my first time baking it, it turned out pretty good! Thought I'd share the love...

Ingredients

• Cupcakes:
• Cooking spray
• 10 ounce cake flour (about 2 1/2 cups)
• 3 tablespoons unsweetened cocoa
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 1/2 cups granulated sugar
• 6 tablespoons unsalted butter, softened
• 2 large eggs
• 1 1/4 cups nonfat buttermilk
• 1 1/2 teaspoons white vinegar
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons red food coloring (about 1 ounce)
• 
  Frosting:
• 5 tablespoons butter, softened
• 4 teaspoons nonfat buttermilk
• 1 (8-ounce) block cream cheese, softened
• 3 1/2 cups powdered sugar (about 1 pound)
• 1 1/4 teaspoons vanilla extract

Preparation

1. Preheat oven to 350°.

2. To prepare the cupcakes, place 30 paper muffin cup liners in muffin cups; coat with cooking spray.

3. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and unsalted butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 1/4 cups nonfat buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, 1 1/2 teaspoons vanilla, and food coloring; beat well.

4. Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire racks.

5. To prepare frosting, beat 5 tablespoons butter, 4 teaspoons nonfat buttermilk, and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth. Add 1 1/4 teaspoons vanilla; beat well. Spread frosting evenly over cupcakes.