This past weekend was Darcy’s birthday, and we really went all out with three days of food-indulgence. It started with the cake you see above, and was nicely complemented with homemade pasta, homebread bread, french toast, and then dinner and drinks with friends. I had never made a layer cake before, so I was pretty pleased with how this one turned out – my only gripes were that I should have let the butter that went into the icing sit out longer (this misstep resulted in lumpy icing), and I should have made more icing to fill out the inner layers a bit more (the icing in between was a bit sparse). However, the cake was enjoyed by all and if you want to make it for yourself, you can check out the recipe here: Chocolate Peanut Butter Cake from Jen’s Favorite Cookies.
I also tried making homemade pasta for the first time (using my Kitchenaid pasta roller and cutter that Darcy gave me for Christmas!), and I am seriously impressed with how it turned out. I made the dough the night before, and at first I was horrified at how dry it was, but after adding water bit by bit, and kneading, kneading, kneading, it finally came together into something I thought looked pasta-dough-like (i.e. it was similar to what the dough looked like on the YouTube videos I had been watching all week). The next day at suppertime, Darcy and I cut the dough into six pieces and fed it through the pasta roller until it was at the desired thinness for fettucine, and then cut it using the fettucine cutter, the after-effects of which you see in the picture above. Yes, I made that! I was pretty astonished at how “real” the pasta turned out. Obviously. Ha! If you have a pasta roller at home, I used Chef Michael Smith’s dough recipe here, and for the actual dish, I made Pasta with Tomato and Bacon Sauce, also a recipe of Chef Michael Smith’s. (Note: the pasta-dough recipe made enough for two very well-sized meals, so we used half for Friday night’s dinner and I froze the other half for future enjoyment.)
Chef Michael Smith strikes again! I made this French toast with his Country Bread recipe that I use over and over again, and the actual French toast itself is made from my mom’s recipe:
2 eggs, 1 Tbsp sugar, 1/2 teaspoon salt, 1/4 tsp cinnamon, 1/2 cup milk, 2 Tbsp butter; mix all ingredients together and melt butter on griddle/pan before dousing slices of bread in egg mixture; cook until nicely browned. (I double this recipe for two people – I eat a lot of French toast in one sitting; it’s my absolute favourite breakfast meal).
On Saturday night, we went out to East Side Mario’s for dinner and drinks with friends, and I discovered $5 blueberry-pomegranate sangria. Winos rejoice! This drink was so good. My meal was just OK – I think I was seriously still full from breakfast, so I favoured the refreshing drinks over the heavy pasta (and, to be honest, I was spoiled with my own creation from the night before).
All in all, it was a great weekend, and if you follow me on Instagram (@defactoredhead), you can keep up with my shenanigans there as well. Now, if you’ll excuse me, I must run a million miles to compensate for being a carbohydrate balloon all weekend.