Yesterday was Bob and mine’s 3 and a half year anniversary. We really like to celebrate and the fun began on Saturday. We went to Target to do some stocking up since my employee discount has an expiration date – this is my last week there before I start my new big girl job! We got the things on our list – dog food, toothpaste, etc. but then a new Nikon D5100 made it into our cart. I’ve always wanted a DSLR camera and this one was on sale for $749.00 (compared to $849.00)! On top of the $100 sale price, my discount got us another $98ish off. We split the price and called it our anniversary present to ourselves. We had fun the whole weekend taking pictures of Brooklyn and of course our anniversary dinner and dessert!
For our dinner we had pasta with a tomato-artichoke sauce and a peanut butter fudge cake for dessert (the cake that was supposed to be Valentine’s Day baking part 2). The sauce was homemade and delicious with a little kick. Bob and I are big pasta eaters, so this sauce was a nice change from everyday tomato or alfredo sauce. Besides the full flavor from the garlic, cayenne pepper, basil and oregano, it also had texture with the chunks of tomato and artichoke.
Tomato Artichoke Sauce (Recipe originally from Ultimate Daniel Fast)
- 2 1/4 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups sugar
- About 1/2 cup unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup milk
- 3/4 cup creamy peanut butter
- 8 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 1/4 cup milk
- 5 ounces unsweetened chocolate, chopped
- 8 tablespoons butter, at room temperature
- About 3 cups powdered sugar, sifted
- 6 tablespoons milk
1. Preheat oven to 350°. Sift flour, baking powder, and salt into a medium bowl; set aside. In the bowl of a stand mixer, beat sugar, 1/2 cup butter, and peanut butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla. Add eggs to the butter mixture 1 at a time, scraping down the inside of the bowl as needed. Beat in flour mixture and milk in alternating batches, starting and ending with the flour and making sure each addition is fully incorporated before adding the next.
2. Butter and flour 2 round 9-in. cake pans. Divide batter evenly between pans.
3. Bake until golden brown and a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes.
4. Cool cakes 5 minutes. Invert onto a rack, remove pans, and let cool to room temperature, at least 40 minutes.
5. Make filling: In a medium bowl with an electric mixer, beat together peanut butter, cream cheese, powdered sugar, and milk until smooth and fluffy.
6. Assemble cake: Dollop 1 tbsp. peanut butter filling onto a cake stand (to hold cake in place). Place 1 cake layer on stand. Spread with remaining peanut butter filling. Top with second layer. Starting with the top, then working down the sides, frost cake with fudge frosting. Decorate the top edge with candy pieces and peanuts.
Melt chocolate in the top of a double boiler over simmering water. Let cool to room temperature, about 10 minutes. Add butter and beat on high speed with an electric mixer until light and fluffy, about 2 minutes. Add 3 cups powdered sugar and the milk; beat until smooth. Add more powdered sugar if frosting seems too thin.