Tuesday, January 26, 2010

School Daze!

I'm in a school daze...and a school craze! Taze, blaze, malaise, killer gaze...

I went to orientation for my MBA program and met 85 of my new best friends. I also picked up a big stack o books, one of which I began reading tonight.

Looking at a syllabus again is daunting, and I'm hoping it's not too overwhelming.

But I'm also pretty excited. I genuinely liked my first reading assignment, which was about how good bosses lead with emotional intelligence (read: spend less time loving yourself, more time understanding your employees).

Haven't attended a class yet. Check back in with me in a month and see if I'm still a-MAZED by this experience.

Date Night

Sometimes T and I hang out in the bedroom and listen to music on iTunes or YouTube.

I would imagine it's akin to the old days of hanging out and listening to records.

Last night we started looking up songs we liked as kids -- and, naturally, they were both Huey Lewis Songs. I'm "Power of Love" while T is "Heart of Rock n Roll." The evening went down an interesting road from there and included Boyz II Men, Vanilla Ice, Kris Kross, Tenacious D and Flight of the Conchords.

I love our music nights. What can I say? I'm a cheap date.

Sunday, January 10, 2010

Cake from Scratch

Over the weekend I made my first cake from scratch. I usually have the opinion that cakes from scratch are dry and not as sweet as a mix. And I was right, to an extent. The chocolate taste was really good, but it was a little dry. It's possible if I had used actual frosting it would have worked better. Anyhow. Enjoy!

Chocolate Layer Cake from the "Bitten" blog on NY Times.


* 8 tablespoons (1 stick) unsalted butter, softened; more for greasing pans
* 2 cups (9 ounces) cake or all-purpose flour; more for dusting pans
* 3 ounces high-quality unsweetened chocolate, roughly chopped (I used Ghiradelli)
* 1 cup sugar
* 2 eggs, separated
* 1 teaspoon vanilla extract
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/4 cups milk
* 2 cups sweetened whipped cream


* 1. Heat oven to 350 degrees. Butter bottom and sides of two 9-inch layer-cake pans. Cut rounds of parchment or waxed paper to fit bottom of pans. Butter paper, and dust flour over pans; invert to remove excess.
* 2. Melt chocolate in saucepan or double boiler, stirring occasionally. When just about melted, remove from heat; stir until smooth.
* 3. In mixer, cream butter until smooth, gradually adding sugar. Beat until fluffy, 3 or 4 minutes. Beat in egg yolks one at a time, then vanilla and chocolate. In a bowl, mix 2 cups flour, baking powder, baking soda and salt. Add to chocolate mixture a little at a time, alternating with milk. Stir until smooth.
* 4. Beat egg whites until they hold soft peaks. With rubber spatula, fold them gently into batter. Turn batter into cake pans, and bake 30 minutes, or until a toothpick in center comes out clean. Cool on a rack 5 minutes, invert and complete cooling.
* 5. Put one layer on a platter, rounded side down. Spread with whipped cream. Top with second layer, flat side down. Spread cream over top and sides. Serve in an hour or two.

I added a layer of raspberry jam

This is homemade whipped cream. Heavy and Heavenly.

I used a vegetable peeler on some chocolate to dust the top of the cake.

Oh, and don't forget the most important ingredient :)