We are the kind of people who go to block parties now. I thought this would be the kind of lifestyle we would ease into; I don’t know if we are trendy enough for all this idyllic socializing. I mean, a block party? Who does that? My neighborhood, that’s who. Or what, I guess. That’s what. Whatever.
Happy birthday to me! We celebrated this weekend by having some family over at our house, even though there are still boxes everywhere. I figure if they see my house in it’s ugliest state their opinion can only go up. It was so nice to have people over and be able to send the kids outside to eat cake and ice cream (instead of them smearing it into my carpet).
Look at this beauty. This isn’t even the cake we ate. That’s right, I made myself 2 cakes this weekend, and I’m making another one tomorrow. I don’t mess around when it comes to birthdays.
And I’ll probably make yet another one in a couple weeks for my 2 year blog anniversary. That’s right, The Food Charlatan is almost 2 years old! Isn’t that crazy? I just don’t feel like I’ve been blogging that long. It’s kind of like a kid. I love it. Sometimes it’s drives me crazy, but I couldn’t imagine my life without it, and at the end of the day I don’t want to let it go. And I have a hard time remembering what life was like before I had it.
But why are we still not talking about this cake? I love almond flavor. It’s so nostalgic for me, all because of these Almond Roca Bars and Eric’s family’s obsession with them. I’m adding this cake to the list. It is so moist and amazing. The frosting is the best part. I’ll admit that I tried the cake before I put the frosting on and thought, “Meh,” but when you add frosting on top, I’m telling you this cake is killer. It is made in a 9×13 but is not as tall as a regular box cake, just fyi. It is so rich though that you do not need more than a little square. Serve this with fresh strawberries, it totally makes it.
Source: Sweet and Savory by Sarah