Lemon Blueberry Cake with Lemon Cream Cheese Frosting in the form of a wedding cake

This week marked seven years of living in DC and working at The Academy.  It's been full of adventures and I can't wait to see what the future holds..and all of the different desserts to come.

This week is going to be about something new for me...my very first tiered cake and my sister-in-laws wedding cake.  I am a little late posting it, but I had to share the adventure that it was making it.  The task at hand was a blueberry lemon cake with lemon cream cheese frosting.  I made this cake a couple of months ago for my team member, Emily's, birthday, but this time I had to think about the best way to travel with the cake.  So, I made the cakes in DC, buckled the KitchenAid mixer into the back seat, and set out to frost the cakes in Grifton.  And well...the cakes survived the trip, the frosting came together and I managed to tier the cakes well enough to not have them come falling down. 

The cake itself was delicious, super moist with just the right amount of tartness to help some of the sweetness from the cake and blueberries.  It wasn't what I would call a traditional wedding cake, but it was absolutely delicious!  Someone even said it was the best wedding cake he had ever had, and that was coming from the minister.  So if you like blueberries and lemons, and basically want to have a muffin with frosting for dessert.  Enjoy!

Time for the frosting...the 10" cake.

"Triple Layer Cake" - Chocolate Chip Cookie, Brownie and Vanilla Cake

You know those moments when you are left with only your thoughts? Whether you are on a 7 hour flight, running a half marathon and trying to think about anything but how many miles are left, or just laying by the pool, sometimes they are what you really need. Sometimes I think we all avoid being with just our thoughts, because there are things in life we don't want to think about...other times you just have to make yourself do it so you can try and figure things out. 

Recently I can't stop thinking about what's next, and I DON'T mean kids. I mean, I really still enjoy my job, but I have been loving to meet with brides and help as a day of coordinator. BUT is it really okay if I have a side job?  I mean it's good because I am learning, like I keep learning here by making new recipes, testing my knowledge and skills, but I am not sure how others will see it.  After lots of thought though, I think I have to go for it so wish me luck! (www.whiskedawayweddings.com)

In honor of it, this week lets talk about cake. Let's talk about a cake that was fun, challenging, time consuming and required a lot of planning, just the way planning a wedding can.  This cake is no ordinary cake it is three individual layers that come together into an amazing birthday cake that just had to have sprinkles on top.  Whether someone prefers chocolate chip cookies over brownies over vanilla cake they are all here stuck together with creamy vanilla buttercream frosting.  So, if you have the time, and are looking for a fun dessert, give this one a try.

Peaches n' Cream Scones

Well it's been a bit well busy around here lately, but doesn't everyone claim they are busy these days?  I have started reading a book that talks about learning to spend and give your time towards things you are more interested in, rather than just giving and doing because you feel like you should.  I haven't made progress with this yet, but I will keep you posted.  

Let's see...the past few weeks have been...

A trip to Park City, UT for a few days with work...this fall is going to be crazy, but these aspen trees are beautiful. 

5 cakes in one week: 2 cheesecakes, the crazy cake below...

(From bottom to top: chocolate chip cookie, brownie, vanilla cake with vanilla buttercream frosting)

Classic Browned Butter Vanilla Cake with Fudgy Chocolate Frosting

My mind has been wondering lately and I keep having hard time concentrating on the task at hand...wonder what it means.  I'll just leave you with that for now...

Do you ever feel like you can never get enough sleep?  Or maybe it's just that getting up, taking Margeaux for a walk and trying to go back to sleep 30 minutes later just isn't the same as sleeping in on the weekends.  A couple of Thursday evenings ago, between taking Margeaux for multiple walks I made a cake.  It went like this...get home from work, take Margeaux for a walk to the park, come home make the cake batter.  Put cakes in the oven, then take Margeaux for a quick timed walk...she didn't do all of her business the first time around apparently...and there were cakes in the oven that needed rotating after 10 minutes.  A little while later...eat dinner, let the cakes cool for a bit and start the frosting.  Take Margeaux for another walk around the block.  Come in finish the frosting, get the bottom layer frosted, before she is begging for another walk...what can I say I am a total pushover.  (One of these days I will learn, but she did actual go to the bathroom every time.) Come in, finish frosting cake...realize I left all cake boxes in my office and improvise for storage for the night with the old tooth pick saran wrap trick.  

Grilled Avocado with Poblano & Queso Fresco

Well this is it for now on the savory side.  It has been a fun month getting to share some savory dishes here (Do you think I should continue to throw some on here every now and again?)  I thought I would round out the month with a new dish for me to make, but a take on one of my new favorites at Rose's Luxury.  We can definitely just go ahead and call this a copy cat recipe for their Grilled Avocado which is basically amazingly delicious, I wish I was eating one right now, and I hope it stays on their menu for a long time.  

Grilled avocado, if you have never tried one, almost melts in your mouth with of course a nice grilled flavor.  Charles said last night that it scoops out almost like ice cream.  To make it a copy cat and not knowing Rose's actual recipe, I grilled my poblano pepper and half a seeded jalapeno to get a nice char on each.  I couldn't find cotija cheese at the store, so I substituted with some queso fresco.   This turned out exactly like I hoped it would.   The peppers add great flavor with a little kick and a different texture.  The cheese adds a nice creaminess that softness the spicy nice of the jalapeno.  If you are a big fan of avocados, I would definitely give this recipe a try.  I know next time that I have to make two avocados because Charles wants an entire one to himself.  Now that the grill is out, these are definitely going to be in the mix this summer.  Enjoy! 

My go to Summer Pesto...Beet Greens & Pecans Pesto

Recipe 3 in my going savory/non-baked recipes month.  

Let's talk pesto...in the Owen's household (still a little weird to say), I am the only pesto eater.  Thus, if I make it like I have a tendency to do in the summer months, I generally incorporate it into my lunch menus.  This week I used it two ways, but there are plenty of uses for a good pesto.  This week as roasted vegetable and pasta salad with this pesto and then a prosciutto caprese sandwich with pesto instead of basil.  I don't know what it is...well it'd probably all of the yummy tomatoes that it goes so well with and the abundance of fresh basil...but pesto screams summer to me.  This recipe is simple easy, and if you don't use all of the pesto within a week or so, you can totally freeze it!  Give it a try this summer and Enjoy!

This week was...being a puppy parent on my own while Charles was in New York.  Having a screw in my tire...leading to me needing a whole new tire, but to literally brighten my day this rainbow came out of nowhere.