Yesterday was Scott’s birthday–a Monday, poor guy. But I’m glad to report that the day was a success. Do you know how I know? This is what I found on our laundry hamper last night:
In case you’re unsure, that’s one half of the mixer attachment, licked clean of icing and placed carefully in the side of the laundry hamper. And that, my friends, means that Scott had at least some version of a fantastic birthday celebration. Yay!
If I do say so myself, there was some good food last night. There was La Madeleine’s Tomato Basil Soup. And The Pioneer Woman’s Grilled Ribeye Steak with Onion-Blue Cheese Sauce. And a salad (but honestly, that was just to make me feel better about the heavy cream and butter in the other recipes). And last but not least, there was Billie’s Italian Cream Cake, also via The Pioneer Woman. Oh, man.
The soup and steak and sauce were pretty fantastic. They’ve been “special occasion” favorites around our house for a while. The cake was totally new to us, however, and it will definitely be making another appearance. It’s a fluffy, buttery cake mixed with rich, nutty/coconut flakey cream cheese frosting. I don’t have words to express how delicious it was.
Honestly, after steak and blue cheese sauce, I didn’t even want cake. But you have to have birthday cake, right? I’m so glad I had a piece. You’ll be glad if you have a piece, too.
Also, I made a commitment to cake yesterday. I bought 2 new cake pans, which means I can make a 3-tier, 9-inch cake any old time I want. It’s exciting. And as my dad pointed out, I’m finally living up to my childhood nickname, “Babycakes.” Let this be a lesson to you. If you nickname your kid after tasty food, you’ll thank your lucky stars as you eat that tasty food in your old(er) age.