I seem to know quite a few people born in September. Which has prompted me to make a few things to celebrate their special day! First, I made this little embroidered piece for my dear friend as a happy 21st/thanks for being a great hostess gift. Now that your looking at it, your thinking hmm...I'd like to stitch up that too! Well your in luck because I've included the design (so you can print it out and trace it!) in this post. Here you can Download Sewstitchlove.
I think the back of an embroidery is always quite fascinating...
Next up, I baked a little something for my big brother's birthday. His request was a family favorite--chocolate kahlua cake. Now your reading this and thinking hmm...I'd like to bake a yummy cake like that too! Well you're especially lucky because you'll find the recipe below.
Kahlua Chocolate Fudge Cake
Cake:
3/4 Cup cocoa powder
1 Cup Boiling Water
1/2 Cup Kahlua
1-2/3 Cups sifted flour
1/2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. salt
3/4 Cup Butter
1-1/2 Cup Sugar
3 large eggs, beaten
Preheat oven to 325 degrees. Mix cocoa and boiling water. Cool. Add kahlua. Sift together next four ingredients. Cream butter and sugar. Add eggs. Add dry ingredients to creamed mixture, alternating with cocoa mixture. Pour into 2 greased 8 inch cake pans. Bake at 325 for 30 minutes.
Filling: Raspberry Jam
Frosting:
6 oz. Chocolate chips
1/2 Cup Butter
1 tsp. instant coffee granules, stir into kahlua until dissolved
1/4 cup Kahlua
Melt chocolate chips over warm water. Cool slightly. Gradually beat in butter and instant coffee mixed with kahlua. Beat until smooth. Chill until spreadable. Put raspberry jam between cooled layers of cake and frost. Store in fridge until ready to serve. Take out of fridge at least 30 minutes ahead.
Have fun making & baking! xo CBB
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