You all may recall Carol, well she managed to turn “36” on Jan 28th and of course I did whip up a little something something for her. Carol and Scott, of course, both LOVE chocolate…truthfully I don’t think they “do” anything but chocolate, save the occasional peanut butter; so I went to my favorite go-to chocolate cake and thought I would top it with some sort of peanut butter icing. After perusing multitudes of PB icing recipes I settled on this one, from Blondie and Brownie, and boy am I glad I did. This stuff was peanut butter silk!!! It came together like a breeze and OMG was it good…imagine the center of a Reese’s cup but light fluffy and… well all I can say is MAKE IT!!! Now some of you may laugh at this one as you already may know this but I discovered something while making this, kind of a John Eureka moment. I have always made Swiss Buttercreams the old fashioned way…pot of simmering water, bowl with egg whites and sugar and a hand whisk, well not no mo’!!!!! It was late, I was tired and I didn’t have the energy to whip that merengue by hand, so enter stage right my handy dandy hand mixer with whisk attachment in tow. Yes, the most obvious often eludes us at times. Now I am not saying I will never make Swiss Buttercream by hand again but now I know there is really no need to do so.
Ok, this is a quicky post and I am off. Once again Happy Birthday Carol and you guys enjoy Florida we will see you soon!