Happy Birthday Unc Joe!

Irresistible!

When I got home from work today,  Henry came upstairs to help me finish his Uncle Joe's birthday cake, and to bring him a birthday card that he and Pete had scribbled on signed.  Adorable.  Henry was very, very helpful when it came to making the Hershey chocolate frosting.  He poured in the vanilla and then the milk as we mixed up a batch of beautiful fudge-like frosting.  He was happy to get the somewhat loaded beater and to watch as I frosted the cake, Joe's favorite, the Hershey chocolate cake recipe on the back of the cocoa tin, always my old reliable.  I baked it last night and had intended to get up early to frost it, but that didn't happen!  (Seems I value sleep so much more in the morning than I expect to when I make that running list of errands to do upon waking up.)

Henry  must have said "Happy Birthday Unc Joe" forty-seven times in a half-hour, each time with more sincerity and enthusiasm than the last.  When we were done frosting and decorating with sprinkles, Unc Joe said, "Let's cut it."  We hadn't even had dinner, so dinner tonight was birthday cake and milk!  Pete joined in the fun, and when Henry walked away from his cake, baby brother managed to harness both plates and was working two servings at a time.

Henry and Peter love their Uncle Joe, and I know the feeling is mutual. It's a special thing...

Everyone loves a birthday cake (especially Pete!)...

Tricia's Birthday Dinner

The Birthday Girl!

When you come from a big family, and then you have a big family, there are happily a lot of birthdays to celebrate.  Tonight we celebrated my youngest daughter Tricia's birthday.  She was 30 on Tuesday, but our dinner in her honor was tonight.  It was a small group with Tricia, her fiance Jeff, Katie, Henry and Pete, and also my sons Jeff and Joe.  I had four of my five kids and my two grandsons in one place, which is just about all I ever need, and of course, we missed Meghan (we always miss Meghan).  She and Mark are loving life in California.  Tricia's Dad Gene and his wife Kathryn were both working tonight.  It  seems impossible to find a time that works for everyone these days, so we are especially looking forward to having them join us for brunch at Katie's Easter morning.

For dinner tonight, we had chicken spiedies, a romaine salad, broccoli, and a home-made macaroni and cheese that I put together last night.  The topper was Tricia's chocolate with chocolate birthday cake.  I've been so busy with work that I had to rush home to frost Tricia's cake, which I was in the process of when she and Jeff arrived.  And then I had to wrap her gifts at the last second, searching for Scotch tape and finally getting it all done after the guest of honor arrived (!)  You'd think I'd have my act together by now, but that's just the way it is when you work all day and then try to accomplish something after work!  Anyway, it was all worth it with such a delicious and happy dinner, and I am very glad that we'll be together again in just a few days, enjoying an Easter brunch on what is supposed to be a beautiful day!

Once again,  happy birthday to my lovely daughter Tricia.  It seems like just yesterday we brought you home from the hospital.  Yesterday, plus thirty years!  xoxox

Hershey's Chocolate Cake and Frosting
(recipe on the Hershey cocoa can)

Hostess Cupcakes, Home Style!

If you have fond childhood memories (or even more recent!) of Hostess Cupcakes, you can make your own version at home without all the additives and preservatives.  There are a lot of copycat recipes on-line, and many use the same recipe from what original source, I don't know.  So, instead of recycling the same recipe, I'm giving you my own take on how to make a homemade Hostess-style cupcake.

For the cupcake batter, use the Hershey recipe I gave you for the Ultimate Birthday Cake.  When they are cooled, pipe filling into the middle.  Top with a chocolate ganache-type frosting, and then pipe little ringlets of the filling mixture over the top to mimic the Hostess signature look.

Cake (Hershey's recipe)

HERSHEY'S PERFECTLY CHOCOLATE CHOCOLATE CAKE

2 cups sugar
1 3/4 cups AP flour
3/4 cup Hershey Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350 degrees F.  Grease and flour two 9" round pans.
Combine dry ingredients in large bowl.  Add eggs, milk, oil, and vanilla; beat on med. speed 2 minutes.  Stir in boiling water (batter will be thin). 

Carefully fill paper-lined cupcake pans with batter, each cup half full.  Bake for 20-22 minutes or until center springs back when pressed.

Cool completely on wire rack, at least an hour.

Make filling:

Cream together: 
1/2 bar butter, softened
1 cup confectioners sugar
1 cup marshmallow creme
1 teaspoon vanilla extract
4 tablespoons milk, a tablespoon at a time (or enough to make it a smooth and creamy consistency) 
(Reserve about 1/2 cup of filling to pipe on top of frosted cupcakes.)

Fill piping bag with filling.  Use a tip with a large opening (star or writing).  Make a slit in center of cooled cupcakes with a very small knife, about half way down.  Poke tip of pastry bag into slit and gently put pressure on pastry bag until about a tablespoon of filling has been added (filling just begins to pop up at surface).  If the cupcake cracks a bit, it's OK.  You'll cover that with the chocolate frosting. 

For the Ganache Frosting:

12 ounces chocolate chips (semi-sweet)
1 cup heavy cream
2 tablespoon unsalted butter
2 teaspoon pure vanilla extract

Heat cream and butter in small saucepan until it just begins to bubble around edges and is hot.  Pour over chocolate chips in medium-sized bowl.  Let sit until chocolate starts to melt, and stir in vanilla.  Stir well to blend and let cool until it is of spreading consistency.   Ice cupcakes.  Using a writing tip, pipe little ringlets across each.

Photo credit: http://art.newcity.com/wp-content/uploads/2008/08/hostess-cupcakes.jpg