A Thousand Words

 . . . that's what pictures say . . . So tonight I'm going to let pictures blog for me:

The Celebrations of Finnegan Thomas' Birth:  March 3-4th

When you turn 9, you get to light your own candles . . . 

The loot . .. 

The adoring crowds watching and loving up our big little man . . . Family Birthday Quesidilla Party (Finn's Birthday wish) was pretty much an awesome success!  Thank you to our family moving heaven and earth to be there . . . LOOOOVVVEEE THEM!

Reigning Suprime at his Friends (and cousins) birthday Party.  4-6pm seemed way to long, but intact, it was short.  The kids played HARD and FIERCE and didn't stop laughing the whole two (or more) hours.

more loot  . . . 

One of the very best gifts was given by Finn's cousin Gigi (in picture above). She wrote him this lovely note and then gave him one of her very favorite rocks that she had found by herself.  I loved how happy, crazy happy, they both were about it.  Reminds me that it's not about the gift, it's about the love and thought that goes into it.  Gigi knew Finn's obsession with Rocks.  

and this . .. was his cake (before frosting)

The Secret to the Irresistible Oil Cake (linked straight to my recipe blog)

Here are the ingredients:

o   Wet

o   1 ½ c sugar

o   1 c oil

o   2 eggs

o   1 c buttermilk

o   2 tsp vanilla

o   Dry

o   3 c flour

o   2 tsp baking soda

o   1 tsp salt

o   Combine wet and dry.

o   Add 1 c HOT tap water

o   Mix until smooth

o   Reserve about 1 c batter

o   Add 1 tbsp cocoa to that batter

o   Grease a Bundt cake pan

o   Preheat oven to 350

o   Pour in ½ white batter

o   Pour the chocolate batter in a thin line around the Bundt pan

o   Pour rest of white batter over top.

o   Bake 35-45 minutes.

If you want it to be a chocolate sheet cake, just add ½ c cocoa to the batter and cook in jelly roll (15-20 minutes) or 9by13 (25-30) or bundt (30-40).

Now, that's the recipe . . . here's the secret part:

After you cool it on a rack until it's room temp (about 1 hour), you put it on a plate (just like the picture) and you wrap it REALLY WELL with plastic wrap so no air can get in.  Then you stick it in the fridge or any cold place for overnight or at least 6 hours.  This makes it insanely moist and good and rich.  

Then you make this frosting:

·      Frost with:

o   1 pk cream cheese softened

o   ½ c butter softened

Cream until really mixed well.

Gradually add:

o   2-3 c powdered sugar

Then add.

o   1 tsp vanilla extract

And you frost it with all the tender loving care you need (note:  I usually only make half this recipe and it makes TONS of frosting) which for me is to fill a zip lock bag full of the frosting and then cut the edge to make a make-shift piping tube.  Then I go back and forth and let the frosting lay in thick loops all over the bundt cake.  It's beautiful in it's rich deliciousness.

And I promise you . . . It doesn't disappoint at all!