Happy Late Birthday Dear Husband

I was still slacking on the blogging when this handsome guy's birthday rolled around a few weeks ago. So I thought I would share this wonderful cliche of a kissing photo here in honor of the big two-five milestone. I can't wait to spend the next three quarters of a century together. I also can't wait to witness you being an amazing father to our baby girl. We are going to be two spoiled ladies, her and I.



And to prove that I only forgot to blog about his birthday, and not the actual celebrating part.... I share with you my mom's instagram photo of our third dinner out that week for his birthday.

I love you Benjamin.

Chocolate Ganache Birthday (or any occasion) Cake

It was my husband's 24th birthday this past week, so I thought it was a perfect excuse to try out a new recipe. Incredibly rich, so this four layer beauty goes a long way with a crown. My family managed to polish off maybe half of it. It is also a little more time consuming then most recipes I take on, but I knew the birthday boy was worth it, and let's be honest...I was craving chocolate. The levels of Chocolate in this cake are borderline insane. On that note, enjoy!

SoNo Chocolate Ganache Cake

(from SoNo Baking Company & Café in Connecticut) 

Ingredients

Ganache 
1 pound semisweet chocolate, very finely chopped
1 pound bittersweet chocolate, very finely chopped
4 cups heavy cream
1/4 cup good-quality honey
1/2 teaspoon coarse salt
1 vanilla bean, split in half lengthwise, or 1 tablespoon pure vanilla extract

Chocolate Sponge Cake 
2 cups all-purpose flour
1 1/3 cups good-quality unsweetened cocoa powder, plus extra for dusting
2 2/3 cups granulated sugar
1 1/2 teaspoons baking powder
2 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
4 large eggs
2 teaspoons pure vanilla extract
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, melted
1 1/3 cups buttermilk
1 1/3 cups brewed American coffee

Directions

1. To make the ganache: Place all the chocolate in a heatproof bowl; set aside. In a medium saucepan, combine the cream, honey, and salt. Scrape the tiny black seeds from the vanilla bean pod, if using, into the cream, and add the pod. Bring the cream to a boil, pour over the chocolate, and let stand for 5 minutes to melt the chocolate. Whisk until smooth. Strain through a fine strainer into a bowl. Discard the vanilla bean. Stir in the vanilla extract, if using. Cover with plastic wrap and let stand at room temperature until the ganache stiffens, at least 6 hours or overnight. (Or, place in the refrigerater and chill, stirring every 20 to 30 minutes, until the ganache stiffens.)
2. Preheat the oven to 350°F. Butter two 9 by 2-inch round cake pans. Line the bottoms with a round of parchment paper and dust with a little bit of cocoa powder, tapping out any excess.
3. To make the cake: In a bowl of an electric mixer fitted with the paddle attachment, sift in the flour, cocoa, sugar, baking powder, baking soda, and salt. Mix on low speed to combine.
4. Add the eggs, vanilla, melted butter, buttermilk, and coffee. Mix on low speed until fully combined. Pour the batter into prepared cake pans. Bake on a baking sheet until a cake tester inserted in the middle comes out clean, 35 to 40 minutes. Transfer to a wire rack and let cool in the pans for 10 minutes. Then unmold the cakes onto the rack and let cool completely.
5. Using a serrated knife, slice the top ¹⁄8 to ¼ inch off each cake to level it, if necessary. Discard the top pieces. Splice each cake horizontally into two layers for a total of four layers. Place the bottom layer on a 9-inch cake round, a turntable, or a platter, and using an offset spatula, spread thickly with about 1½ cups of the ganache. Repeat with the second and third layers, spreading another 1½ cups ganache over each layer. Add the final cake layer and spread it with a very thin layer of ganache (this is your crumb layer). Place the cake in the refrigerator until the crumb layer is set, about 30 minutes.
6. Remove the cake from the refrigerator and place it on a wire rack set over a sheet pan. In the top of a double boiler set over simmering water, heat the reserved ganache just until liquid. Pour the ganache over the top of the cake, allowing it to run down the sides. Using a large offset spatula, help spread the ganache from the center to the edges so the cake is completely covered. Smooth the top and sides. Refrigerate to set, about 30 minutes. Serve at room temperature.

Just in case you wanted a visual of the man who inspired this cake...here he is. Yes he is in a Kayak on grass, and yes he is pretending to paddle. Doesn't everyone ride in their kayak in their lawns for their birthday?

Christmas Photo Adventure

Last weekend at my parents' cabin we finally took some pictures for our Christmas card. We had to do it in the morning before we left on Sunday, so the sun was quite blinding with all the snow on the lake. The wonderful part was that it was so warm out that standing without proper coats was no big deal. I can handle with 40 degree winter weather. My mom took all the photos for us. Thanks mom for putting up with my awkwardness of being on the other side of the camera for once and Ben's inability to keep his eyes from squinting. Here is a good selection of the photographs below, but the photo we chose for our cards is not included. You'll have to wait for that ;)

I blame Star Wars

Friday night and the husband has left me to have Star Wars movie party with some friends.

Cue "All By Myself" by Celine Dion

Seriously, press play...it makes it all more humorous.

For those of you that don't know Ben, he is a rather proud Star Wars fan. Mix in a movie, some video games and a pizza: a party.

Now what's on the agenda for me you ask? (besides listening to Celine Dion)

Well, doing some photo editing, drinking some hot chocolate, and listening to other music (I only lasted Celine Dion once....)

I am rather excited for my cozy night in. I spent the day with seventh graders correcting 160 literature tests, and another 160 spelling tests. The word personification starts to look wrong, even when it's right, after you stare at it too many times.

So...the slippers are on, the hot chocolate is, well too to drink. It's a good start to a lazy night.

The Lake in Black and White (mostly)

A few weeks ago, we spent the weekend on a quiet lake. The sun was warm during the day, and the mosquitoes were thick at night. Here are the photos I meant to share a few weeks ago as well. 

an iced coffee for the road...

I am terrified of spiders but amazed by their abilities at the same time...

 an evening snack...chocolate and more coffee

and lastly a few in color...

because sometimes it is just necessary.

When I think of the Summer months that have passed I often think of time spent next to the lake. I can't imagine this season without the warm sun on my face and cool water on my toes. This is where I am off to for the weekend, and it gets even better...my sweet nephew will be there as well. 

One Year of Marriage

This post will be brief for we are off on a little trip to celebrate our first anniversary. It seems impossible to me that a year has already passed, but then again I feel like I have loved this man forever. I will share more about our trip when we get back. 

Honeymoon Part II

Here is part II as promised. We had such an amazing time on our Honeymoon, and it was definitely nice to relax after a busy summer of wedding plans. The trip was a wedding gift from my parents, and we definitely felt blessed to have the chance to relax in such a beautiful place. 

Looking back at these pictures makes me realize how much I love summer and all that it brings. This is fresh in my mind at the moment because it may snow here this weekend. I am in denial, and will believe it when I see the white stuff falling out of the sky. If I choose not to look out my window that day it won't happen either then, right?