Up to: lately

I haven't had the chance to update lately because of both terribly interesting and absurdly boring life-nonsense. In the midst of all of the kerfuffle, I managed to glitter some pumpkins and turn yet another year older. Technically, much like last year, I celebrated the 3rd Anniversary of my 25th Birthday. Even my cake played along:

The celebration itself was quiet and low key since I haven't been in much of a celebratory mood lately. I cooked my own birthday dinner: Salmon with lemon dill sauce, roasted asparagus and fingerling potatoes. Easy-peasy and SO tasty! I also baked my own (really, really, really yummy) Cookies & Cream cake. Not only was it my own favorite birthday cake, and I've had several fabulous ones from the Cupcake Cafe, but Mr. Cupcake claimed it was the best cake he's ever eaten. And that man has eaten an awful lot of cake in his day! It was a Devil's Food cake with a Vanilla Bean frosting, which I think was the most delicious part. It had the consistency and spread-ability of the frosting in a can, but without all of those stabilizers and preservatives. I can't remember where I originally got the recipe from, but I urge you to try it next time you bake. Heck, I wish I had a bowl of it right now!


Vanilla Bean Frosting
4 oz (1/2 brick) cream cheese, at room temp
1 stick butter, at room temp
16 oz (1 box) confectioners' sugar
1 tsp vanilla extract
1 vanilla bean, split and scraped

1. Combine butter and cream cheese.
2. Slowly add sugar, 1/2 cup at a time, until smooth.
3. Add vanilla beans and extract, stir until combined.

Notes: (1) A hand mixer should work just as well as a stand mixer. (2) If you don't have a vanilla bean, you can add an additional teaspoon of vanilla extract. (3) This recipe makes enough for 12 cupcakes. If frosting a large (9"+) layered cake, you may want to double the recipe. I made a 10" cake and had to keep the filling quite thin in order to have enough to barely cover the top and outside. I cheated and just added cake crumbs to the sides to cover the super thin layer.