Who will they be?

 

Two girls!!

We are having twin girls! They are fraternal which means they aren't identical and will have their own unique look but still the special bond of being a twin!

We can't wait to meet them!

22 weeks down... over half way there!

Delicious, pink butter cream filled cakes by The Couture Cakery

Lovely images by Rebecca Sior Photography

Weekend in D.C.

Last weekend Adam, Nick and I ventured to Washington, D.C. for a weekend of food, fun and basketball. We got Nick tickets to the Georgetown basketball game for his birthday so we made a weekend out of it. We explored new parts of the city and ate and drank along the way.

< 1 > Bloody marys to start the journey at 7:30 am

< 2 > French press coffee at Chinatown Coffee

< 3 > the boys with the Georgetown basketball program at the bus stop.

While the boys were at the Georgetown Basketball game, I enjoyed some tapas at Jaleo.

< 1 >Serrano ham, manchengo cheese and tomato on a crusty little roll < flautas >

< 2 >Ham & cheese fritters

< 3 >Patatas bravos

Next we ventured to Georgetown on the bus. The bus left us off right in front of Sprinkles Cupcakes. As avid Cupcake Wars watchers (the founder of the bakery, Candice, is a judge), we had to stop in to try one. We had the vanilla cake with chocolate frosting & sprinkles, of course. And it was "the thing" to eat your cupcake with a fork & knife. With much jesting from my travelling buddies, I used the fork for one bite and continued with my hands, as it should be done!

We enjoyed even more cupcakes at Georgetown Cupcake. Salted caramel, red velvet, chocolate, vanilla, coconut and peanut butter fudge! All were delicious except for the coconut. The salted caramel was the best by far! If you ever go, make sure to place your order online ahead of time. Then you can just go right into the store, give them your name and you'll have your cupcakes in a few minutes. Otherwise, you have to wait outside in a line of 50+ people.

Then we went to dinner at The Caucus Room. Steak, sorbet and wine. Yum!

After dinner we took a cab to The Gibson - a speakeasy. When you arrive, there are no signs or windows on the exterior - only a number on the door. We entered, gave the name the reservation was under, and then we were whisked into a dark, very seductive atmospheric bar that has a sweet and fruity smell. The bar was packed - it only holds 48 people and reservations are highly recommended. We were given a very exotic drink menu. I ordered a drink with Edelweiss liqueur and lavender bitters. It was strong and floral - very good. Kind of reminded me of Switzerland for some reason. I highly recommend The Gibson and we will definitely be going back!

A 70's Party & Chocolate Peanut Butter Cupcakes

Saturday was Jesse's 26th birthday! In celebration, Bec planned a surprise 70's party for him. With our costumes on and the fondue warm, the birthday boy walked into a groovy evening!

The Birthday Boy and his pup, Rocko

Me & Adam

Me & Bec

Bec & Jesse

The Girls

Fondue

On a quest to find a unique and delcious cupcake recipe for Jesse, I came across this blog and found the following recipe. These were sooooo good!!!! I highly recommend you try them! They were a hit at the party. You'd never know boxed cake mix is involved...



Chocolate Peanut Butter Pretzel Cupcakes

Pretzel Crust:

1/2 cup butter, softened
2 Tablespoons brown sugar
1 2/3 cups crushed pretzels
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Batter:

1 box devil's food cake mix
1 small box Jell-O instant devil's food pudding mix
8 oz sour cream
1 cup applesauce
4 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 bag peanut butter chips
36 mini Reese's peanut butter cups, unwrapped

Chocolate Butter Cream Frosting:

2 sticks butter, softened
4 cups confectioners sugar
1 cup baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk
sea salt

Preheat oven to 350 degrees.
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Prepare muffin tin/tins with cupcake liners and lightly spray with cooking spray.

Crush pretzels in a food processor (or put in a heavy duty plastic bag and crush with a mallot). You want them fine so they go in the cupcake liners in an even layer. In a medium bowl, mix together the crust ingredients.
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Drop a small scoop of the crust mix into the bottom of each cup. Use a small shot glass to pack them down to a firm crust.
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Bake for 5-8 minutes until very slightly brown. Let cool for a couple of minutes before you add the batter.
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In a large bowl combine all the batter ingredients except the PB chips and PB cups. Mix until well combined and all the lumps are gone. Stir in the PB chips.
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Drop a small spoonful of batter onto each pretzel crust. Then press a PB cup into the batter. The batter will be a barrier so when the PB cup melts it won't leak through the crust.
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Cover the PB cups with batter. Bake at 350 degress for 20 minutes or until a toothpick inserted in the center comes out clean (make sure you don't hit a PB cup or chip while performing this test).
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To make the frosting, cream the softened butter with a mixer. Gradually beat in the confectioners' sugar, cocoa and vanilla. Add milk until frosting reaches spreading consistency. (You can play around with the amounts of ingredients. I started off with less sugar and cocoa than what it calls for and just kept adding until it got to the taste I like.)
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When the cupcakes are completely cooled, frost liberally and sprinkle with some sea salt.
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Thanks to Bec for the photos and I got the cupcake toppers at TJ Maxx!

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Cappuccino Cinnamon Cake

A sweet treat for those who love cake, chocolate, coffee and cinnamon! Make sure you don't overbake the cake or it will get crunchy around the edges.

This delicious little cake recipe comes from Brown Eyed Baker - a great baking site that I am coming to love!

For the Cake:

1¼ cups plus

2 tablespoons sugar

1 tablespoon plus 2½ teaspoons ground cinnamon

1 tablespoon plus 1½ teaspoons instant espresso powder

1¾ cups all-purpose flour

2 teaspoons baking powder

Pinch of salt

¾ cup whole milk

2 large eggs

½ teaspoon pure vanilla extract

1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, melted and cooled

3 ounces bittersweet chocolate, finely chopped, or ½ cup mini chocolate chips

For the Frosting:

6 ounces bittersweet chocolate, finely chopped

2½ tablespoons unsalted butter, cut into 4 pieces

Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Place the pan on a baking sheet and set aside.

Stir 2 tablespoons of the sugar, 2½ teaspoons of the cinnamon and 1½ teaspoons of the espresso powder together in a small bowl.

In a large bowl, whisk together the flour, the remaining 1¼ cups sugar, the baking powder, salt and the remaining 1 tablespoon cinnamon. Mix the remaining 1 tablespoon of the espresso powder into the milk and warm the milk in a microwave until it is hot enough to dissolve the coffee. Cool the milk. In another bowl, whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogeneous batter.

Now, using the whisk or a rubber spatula, fold in the butter with a light touch, just until the butter is absorbed. You’ll have a smooth, satiny batter.

The melted butter.

After the butter is added.

Scrape half of the batter into the pan and smooth the top. Sprinkle the chocolate over the batter and dust with the cinnamon-sugar mixture. Cover with the rest of the batter and smooth the top again.

Bake for 35 to 40 minutes, or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cake to a cooling rack and let it rest for 15 minutes before unmolding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temperature right side up.

To make the frosting, put the chocolate and butter in a heatproof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it things out; the chocolate should be smooth, very shiny, thick and spreadable. 9If it thins, leave the frosting at room temperature for a bit, until it thickens a little.)

Using an offset metal icing spatula or a table knife, spread the frosting in generous sweeps and swirls over the top of the cake. Allow the frosting to set at room temperature, then cut the cake into 9 squares, each about 2½ inches on a side. Wrapped in plastic, the cake will keep at room temperature for 2 days.

The chocolate topping here is only 1/2 of what it's supposed to be. I only had 3 oz of chocolate left for the frosting. 6 oz - what's called for - would have been heavenly!

Tiramisu

Those of you who know me know I love to think of creative baby names, and while my brother and I were making this dessert on Mothers Day, I asked him if he likes Tiramisu for a little girl. He said, "yes, you can call her Su"! Haha... I love it when people play along with me to keep me happy and entertained.

So on to this delicious dessert... I have made this countless times for special occasions, church events (yes, I think I was criticized for taking a booze-laden dessert to church) and just for a special treat.

At my brother's request, we made it last Sunday. It comes from the Better Homes and Gardens Cookbook that a few friends bought for me while I was in college. It's a great book that I've found tons of yummy recipes in.

1 recipe Hot Milk Sponge Cake

1/3 cup sugar

2 Tablespoons instant coffee crystals

2 Tablespoons rum

2 8-oz. cartons mascarpone cheese or two 8-oz. packages cream cheese, softened (I usually do one of each to save money. If it's for a special occasion, I make sure I spring for the 2 cartons of mascarpone)

1/2 cup powdered sugar

1 teaspoon vanilla

2 ounces semisweet chocolate, grated

1 cup whipping cream

2 Tablespoons Kahlua

1/2 semisweet chocolate, grated

Prepare Hot Milk Sponge Cake as directed, except grease and flour the baking pan. Cool for 10 minutes in pan; remove cake from pan. Cool cake completely on wire rack.

Chill a medium mixing bowl and the beaters of an electric mixer (I put them in the freezer for 15 minutes).

Meanwhile, for syrup, in a small saucepan combine granulated sugar, coffee granuales, and 1/3 cup water. Cook over medium heat until boiling. Boil for 1 minute. Remove from heat; stir in rum. Cool completely.

For filling, in a medium bowl stir together the mascarpone, powdered sugar, and vanilla. Stir in the 2 ounces grated chocolate.

To assemble, evenly cut cake in half. Place a cake layer on a cake plate. Brush layer wit half of the syrup and spread with half of the filling. Add the second cake layer; top with remaining syrup and filling.

In the chilled mixing bowl combine whipping cream and liquor. Beat with the chilled beaters on medium speed until soft peaks form. Spread whipped cream over top and side of cake; sprinkle with the 1/2 ounce grated chocolate. Cover and chill at least 4 hours before serving.

I forgot to add chocolate to this cake... oopsie! Still good though!

Hot Milk Sponge Cake

This is the cake I use to make tiramisu (recipe is next post).

It's also good served with berries and whipped cream.

I have made this cake several times and it's always a hit!

Recipe from the Better Homes and Gardens Cookbook.

1 cup all-purpose flour

1 teaspoon baking powder

2 eggs

1 cup sugar

1/2 cup milk

2 tablespoons butter or margarine

Grease a 9x9x2-inch baking pan; set pan aside.

Stir together flour and baking powder; set aside.

In a mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add the dry mixture; beat on low to medium speed just until combined.

In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined. Pour batter into the prepared pan.

Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick comes out clean. Cool cake in pan on a wire rack. Makes 9 servings.

Susanne's Baby Shower

Last Saturday I went to visit Susi for her Baby Shower. Her co-workers (yes, I was the only non-German-speaking female) threw her a very nice get-together. Katarina, the wonderful hostess, invited us to her home where we had a champagne toast, ate cake and opened presents. Then we piled in cars and drove down the road to a park along the Potomac River where we had a picnic. The weather was perfect for an outdoor barbeque! Susi got some great, useful gifts. One of her co-workers came with her 18 day old baby boy. As you can see below, Susi loved the baby and was asking his mom a plethora of questions that are running through her mind. I don't know if the answers put her worries and thoughts to ease or made her more anxious. Either way, Susi is doing very well and baby Alex is growing quickly. Aunt Hopey is so excited for her late-June (what Susi's hoping for) or early-July (due date is July 5) arrival! Bec and I are going down on May 16 to do maternity photos - the last time I'll see Susi before the baby is born!

After several great recommendations, I got a cake for the shower from Wegman's. Vanilla cake, filled with fresh strawberry slices, iced with vanilla buttercream frosting... this cake was truly delicious! I've already decided it's the cake I'll get for Arielle's graduation party in June. The text on this cake: The big day is drawing near, Baby Alex is almost here.

I made little favors for the guests of the party: pink and white taffy wrapped in cellophane bags; tied with pink ribbon, a plastic diaper pin and a tag with a cherry blossom on it which reads Susanne's Baby Shower April 25, 2009.

Susi, Alex and Hope by the river.

And a Happy One Year Anniversary to Susi and Jeff! I hope you are enjoying your day!

Carrot Cake Cupcakes

Yummm... I've been eating these nonstop since I made them Sunday afternoon! After all, I can't let them go to waste...

This is an Ina Garten recipe from the Barefoot Contessa Parties cookbook. I edited her cooking time below because it was way too long. I got exactly 22 cupcakes as the recipe says. I was hesitant to fill the liners nearly full with batter, but they turned out ok so go for it!

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2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound) - I used 5 regular sized carrots. It seems like a lot but I used it all and it was good.
1 cup raisins
1 cup chopped walnuts

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For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar - I did not use this much. Add a little at a time until it gets to the taste you like but I think 1 pound is too much.
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Preheat the oven to 350 degrees F.

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Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

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Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for an additional 20 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

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When the cupcakes are cool, frost them generously (do because there is a lot of frosting) and serve. Store cupcakes in refrigerator.

Hot Fudge Pudding Cake

Mary has been raving about this recipe so I've been anxious to try it. I was not disappointed! There are a lot of dirty bowls after the process, but this is very easy to make. A very special dessert that I even enjoyed for breakfast this morning.

From Cooks Illustrated:

2 teaspoons instant coffee

1 1/2 cups water

2/3 cup cocoa powder

1/3 cup brown sugar, packed

1 cup granulated sugar

6 tablespoons unsalted butter

2 ounces semisweet chocolate or bittersweet chocolate, chopped (I used a Hershey's Special Dark Baking Bar)

3/4 cup unbleached all-purpose flour

2 teaspoons baking powder

1 tablespoon vanilla extract (I read this wrong and only used 1 tsp!)

1/3 cup whole milk (I used 2% because it's what we had)

1/4 teaspoon table salt

1 large egg yolk

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Lightly spray 8-inch glass or ceramic baking dish with nonstick cooking spray. Stir instant coffee into water; set aside to dissolve. Stir together 1/3 cup cocoa, brown sugar, and 1/3 cup granulated sugar in small bowl, breaking up large clumps with fingers. Melt butter, remaining 1/3 cup cocoa , and chocolate in small bowl over saucepan of barely simmering water (I didn't do this - I just used a small saucepan and kept my complete attention to it to prevent burning); whisk until smooth and set aside to cool slightly. Whisk flour and baking powder in small bowl to combine; set aside. Whisk remaining 2/3 cup sugar, vanilla, milk and salt in medium bowl unil combined; whisk in yolk. Add chocolate mixture and whisk to combine. Add flour mixture and whisk until batter is evenly moistened.

Pour batter into prepared baking disk and spread evening to all sides and corners. Sprinkle cocoa/sugar mixture evenly over batter (cocoa mixture should cover entire surface of batter); pour coffee mixture gently over cocoa mixture. Bake until cake is puffed and bubbling and just beginning to pull away from sides of baking dish, about 45 minutes. Do not overbake. Cool cake in dish on wire rack about 25 minutes before serving.

Melting the cocoa, chocolate and butter.

All the bowls of mixtures

Mixing the chocolate into the egg mixture. I thought the colors here are intense and would make a nice photo.

The final product right out of the oven.

Served up with vanilla ice cream!