Celebrating One Year!

Yesterday, Round the Table turned one-year-old.  Never one to miss an opportunity to celebrate, I made Smitten Kitchen’s yellow cake with chocolate sour cream frosting for my blogiversary.  Deb’s blog, after all, is one of the blogs that inspired me to write Round the Table.  Which led to learning a whole lot of crazily technical things.  (And if you know me, you know how truly wacky that is!)   I’ve learned so much about the foodie online world this past year that my head is permanently spinning.  It will be spinning even more as we upgrade this site.  Yes, it’s true, a move is being planned.  A one-year-old needs more room, more toys, and well, you get the idea, don’t you?  Don’t worry, I’ll keep you well-informed as it all unfolds.

(By the way, back to actual food concerns, that cupcake above is super light and moist, and the frosting is dark-chocolate-tangy.  Find an excuse as soon as possible to make that cake.  Although I would probably use a lighter frosting with it, as the sour cream dark chocolate frosting overwhelms the delicate cake, in my oh-so-humble opinion.  And then I would make a denser cake to pair with that amazingly smooth and sour creamy frosting.  And then I would go to the gym three times in one day.)

Another item on my celebration list was the perfect no-cook strawberry ice cream from this year’s August issue of Gourmet.  As soon as I got my hands on the issue, I knew I would be making that ice cream.  I always make ice creams lower-fat than the recipe calls for.  I reduce the amount of eggs, or use milk for part of the cream.  This time, the recipe called for heavy cream, strawberries, and sugar, and I made it just the way it’s written.  When I celebrate, I don’t kid around.  You know you want to join in the fun and make some right now, don’t you?  It’s definitely worth it, because it’s summertime decadence in a scoop.

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Tagged as: 1st blogiversary, chocolate sour cream frosting, no-cook strawberry ice cream, yellow cake