And you know I'm gonna celebrate my blogoversary with cake.
February will be, without intention, a month of celebration. It begins with the 1 year anniversary of my blog. Next up- Valentines Day, a holiday for which I do enjoy celebrating because of the dire necessity for me to consume everything sugar-laden in order to sustain my energy through the sentimental hype. That is- I love Valentines Day!
Coincidentally, Chinese New Years falls on Valentines Day this year. So my date (i.e., boyfriend Michael) can expect to begin and end the day with meals consisting of some sort of tacky amalgamation of egg rolls and Belgian truffle chocolates. Actually, I don't eat egg rolls, but I do love Dim Sum, so that will definitely be on the menu.
Then I get to celebrate my birthday for another year in a row!!! I am that person who(m) celebrates her birthday by throwing herself a party. It's the one day it's all about me, and I'm sparing myself of all feelings of modesty or humbleness!
Then there's M's birthday and somewhere in between that, our 5th year anniversary. It's just a whole lotta celebratin' in the Hollyhood.
Today is cake. Really, potently, obnoxiously, sweet...cake. Cake in honor of my blog reaching the one year mark without losing total momentum. A lot of blogs seem to fade out before they reach their one year, thus leaving a barren and unblogged landscape of passions, ideas, and even life rantings & ravings.
Me? I just wanted a 'calories above recommended daily allowance' cake. So, I made a Chocolate-Peanut Butter Cake with Cream Cheese and Peanut Butter Cup Frosting.
A whole jar of peanut butter was lost inside this cake somewhere. I used to eat peanut butter by the spoonfuls when I was just but a smallish child (*snork), but hot diggity this recipe called for a crap load of butter of the peanut.
I really like how the cake layers baked, and assembly was fairly easy considering I didn't wait for the peanut butter ganache to thicken overnight. I just slapped the good stuff on immediately, frosted a super thin crumb coat, and popped it in the freezer to set before the final coat of frosting. Bakers beware. This is a tall 3-tiered, 9-inch cake, so you will need help eating it. And I mean like A LOT of help!
This recipe is an adaptation of Bon Appétit's,Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting. Found via Epicurious. I substituted peanut butter cups for Butterfinger because I've always felt the Reese's peanut butter cup was a far more superior junk food treat than Butterfinger. It's these human differences that make the world go round!