I've Been....

{colorful beauty no. 1}

...filling my last few days with full of happy things until I literally burst (this looks like me, falling into bed fully clothed, smelling like babies and the trees...). Trying to forget why we're sad, and that we're returning to an empty home with nothing but two camp chairs, paper plates, and an air mattress without our sweet Saphira. I've already written our moving story, but I'm not sure that I want to share it. It's not happy like a moving story should be. It's fully of big, real emotions that I'm not sure I want the internet to remember forever (ya catch me?). Some things are too special to share, I think. So until then, I'll just leave you with the beautiful, wonderful, and loving things that I AM filling my vacation time with. I've been hunting down colorful beauties like these....

{colorful beauty no. 2}

...and snuggling my lazy baby, who, despite our separation, still poses for my camera with little reminding. She's getting fat at the family farm, eating more than her share of food, and being the sleepiest Daphnie-Doodle to ever walk the planet. But I don't mind. She's a daily reminder to be thankful for what we have, when we have it. And I love her even more for serving that purpose for me...not that she realizes it. She's also an excellent listener, as long as you bribe her with cuddles!...erm...or food.

          

                      {Lazy Doodle, exhibit no. 1}

 I've also been watching the sweet faces of the canines around me, taking in their spunky personalities, and reminiscing the moments when Saphira would run around the house, roll in the snow, and snore louder than TMV. There are so many more memories I wish I had captured, but perhaps I'll blog about the at a different time.

{Sweet canine no. 1: Matilda, affectionately known as "Tilly"}

I've also been spending time meditating, being calm, and finding my peace. And despite all of the chaos and sadness, I think I'm doing ok. Mostly because of views full of trees...

...and spots with still decor....

...and being full of the people I love.

                              

                              {TMV reading about one of his true loves: Harrier airplanes!}

                        

                            {Mum and Seester doing bath time entertainment for Hudson, my beautiful nephew}

And...

... I've even begun enjoying a much anticipated past time: harvesting. I clipped massive amounts of herbs this weekend, and with the assistance of Daddio, have hung some of them to dry.




As for the boxes, unpacking, and settling in...? All of those things will have to wait because now is the time for peace, love, and family. There will be time for cardboard, tape, and re-arranging in September.

When I Met A Baby....

So I finally did it.

I FINALLY got to meet my nephew.

Here's what you need to know:
First, he's precious, beautiful, and has the best cheeks.
Second, he was born the day before the best day of MY life -my wedding. So I'll never forget his birthday, December 20th, because on that day, four years ago, I was preparing, laughing, and being merry.
Third, he belongs to me. Well, really he belongs to my sister, but he is part of me, too. It's amazing how quickly they do that -wiggle into your heart, and take firm hold to stay there forever.
Fourth, well -you fill it in with whatever you want. Happiness, baby snuggles, that irresistible baby smell, whatever. You can decide for yourself.

When he was born I couldn't be there. That was devastating. I was so very sick, and H was SO seseptable I just couldn't risk it, especially since baby Hud went to the NICU. Good call by us, but I had to wait TWO months to meet him! Lucky for me it paid off. :) Patience MAY be one of my virtues after all!

On the last day of my visit I was lucky enough to get an amazing set of photographs of him. So, here he is, folks.

{suspicious of the camera, but handsome regardless}

{Momma makes it better by singing a sweet song}

{being photogenic is exhausting business!}

{I see what you did there...it was funny...}

{feeling a little sleepy...}

{still suspicious of that clicky black thing....}

SEE!!! Isn't he marvelous? I'm the luckiest aunt there is. :)


See you soon!

Lost In Translation

Well hi!

It's been a long time. An unexpectedly long time. Sandwiched between life and living there really hasn't been a whole lot of extra time, which means no time for blogging. It's come to my attention, during my unexpected two month hiatus, that sure -I like blogging, but I also think that I NEED blogging. I don't think that I need you to hear about every thought that crosses my mind (because we all know that's what Facebook is for...just sayin'), but because it helps ME cut down on all of the extra thoughts that cross my mind.

*shrug* A lesson in self care for everyone, I suppose!

So -here's what I've been up to: a trip to meet a baby, a MUCH needed mini-vacay, a very special visit from friends, a house up on the market, a new internship started, more food being made and consumed, and big plans for the future.

Betcha can't wait to see what's coming next, huh?

Don't worry. My plans for completely deserting you for two more months don't exist. Buuuttt....you may need to be a little patient as I work my way through life, and all of the living I'm doing!

Thanks, and I miss you!

Yellow Chevron Joy, People!

This food blog has been temporarily interrupted for a moment of sharing.  Every year for Christmas I am blessed to receive some monetary gifts.  This year I have been SUPER careful, keeping an updated tally of what I've spent on my phone calculator at all times (because, lets be honest, sometimes you just need to go to T.J. Maxx.  Hear me?!?!?!).  So because of this obsessive extremely careful budgeting I was able to purchase this little guy from etsy.

{happy happy!  joy joy!!}

You're probably wondering what the big deal is, really.  For example -"why is there a post singularly dedicated to this one bag?"  Or, perhaps you're thinking, "why does B need a spiffy bag for her camera?"

The answer is simple.  I have waited TWO YEARS for this bag.  TWO YEARS PEOPLE!  *insert fist shake of justice here*  This is an example of severe patience on my behalf.  NEVER do I wait for something for TWO YEARS (besides my engagement ring and the still to be determined children that will hopefully someday grace our lives).  It's amazing.  It's remarkable.  And if you know me, you'd know that too.  

So now comes the part where I tell you about how I found this little beauty.  Ready?  

After obsessive careful and specific googling I was frustrated with my results popping up mass produced itchy looking bags.  My next step was etsy.  I'd never used it before, so it wasn't my first go-to.  Now, after using it many times it's my FAVE place to order goodies.  So anyway -I was searching and was immediately gratified by HUNDREDS of results.  After browsing, a maker kept popping out to me.  Xcess Rize Designs had SO many choices.  First I wanted the pink one, then I wanted the green one, then I wanted the paisley one, and on and on and on.  Thank goodness I had to wait because I finally was able to choose.

Yellow chevron happiness it was.  Jackie, the shop owner, did an amazing job!  No extra strings hanging anywhere, and it was shipped and received with no problems.  As an added bonus, her business card (besides being the nicest one I've ever touched) states, "life is too short to carry an ugly bag...."  Girl -you hear my heart!  AMEN!

So now I am equipped with an amazingly SAFE and stellarly cute camera bag.  And now that I have a stellarly cute camera bag maybe it'll seep into my photos and then create stellar photos, too!  Heh.... One can hope.

Happy cooking, friends!

In My Tummy

{newly created whole foods storage area!}

I've been putting lots of new things in my belly lately.  In addition to my own curiosity, Lent happened to coincide with V-Day AND my whole foods cooking class.  Thankfully, I  have had extensive support in my new cooking adventures and haven't had any extra time to wish longingly for any of the "junk" we gave up for Lent.  I've been channeling all of my extra time and energy into planning, soaking, and preparing our food.  And so far the process of knowing food instead of just eating it, has been really great.

A short list of some of the good things are: kale (*gasp*) and quinona (which reminds me of how a barn smells while the grains cook), beans and extra veggies.  I've even been eating MUSHROOMS.  *GASP*  I know folks, I know.  But don't worry -I'm still me just with a better tummy.  My class has provided me with a few vegan recipes that I've tried, including a nut cake dessert that tastes amazingly like key lime cheesecake with strawberry syrup.

I'd like to say that I'm resourceful enough to discover this all on my own.  But honestly -it's been a little overwhelming.  There is SO much to learn, so having recipes has been really nice.  It's allowed me to have a place to start instead of wandering around the whole foods world all by my lonesome.  Which is kind of how I feel walking around the co-op.  People are always so busy rushing up and down the isles that newbies (like yours truly) that want to take time to explore are left anxious and wide eyed.  Maybe that's just me...but... *shrug*  I always like to explore to know what I have available to me should I decide to be brave.  Not that I'm likely to be brave, but you never know.

Anyway -I digress...again.  So easily distracted...

Since I've started filling myself with these new tasties I've noticed a lessened need for tea (like -I NEED TEA NOW feelings have decreased) and caffeine in general, and since I'm literally making EVERYTHING from scratch we're eating SO much less salt and unnecessary carbohydrates.  I've also noticed all of the wonderful groups on FB catering to people like me.  People who want to learn and grow, and for me that's really nice!

So what are you putting in your tummy?  Are you trying anything new?

-XO-


B.

{small gift for TMV -coffee and candied ginger}

So today's the day.  The day where my entire Facebook feed is FULL of women posting photos of flowers and gifts, and talking about how much they love their spouses.  But you know what I see the most of (AFTER the flowers, of course!)?  I see posts about what they're fixing their honeys for dinner, or vice versa.  It always makes me smile to see what people cook.  To see their styles and their flavors.  Maybe that's  just me, but whatever.  You happen to be reading MY blog, right?  Right.

I digress...back on topic.....

So because of all of this posting about food, I've been reflecting.  Because on top of everyone's love crazed cooking (not judging -just noting that we have a tendency to love through food), I'm also taking a whole foods class where I'm learning not just about whole foods, but I'm also learning about myself.  Which is a huge bonus.


But all of this learning takes IMMENSE quantities of quiet, uninterrupted time (which is hard when your sister + nephew keep sending you pictures of cuteness).  So after receiving my weekly eBook, I (un)patiently waited for the member day at the co-op to come around.  I printed off the shopping list and bee-lined it so that I could beat the lunch rush.

Walking through the skinny isles of the overpacked store I was taken by such a sense of relief.  Relief of knowing my body would feel better with this food.  Relief from high prices for nothing foods that come in boxes and unrecycleable plastic wrapping.  And as I'm dropping each little bag of wonderful into my cart I'm feeling lighter and lighter because I have the TIME.

I have the TIME to learn.  The TIME to grow, and the TIME to HEAL through this new process.  The teacher of this class (you should consider it.  Truly amazing -it's called Whole Foods Kitchen.  I'm already in love), in her eBook, gives us permission to be whatever we need to be during this time of learning.  To be completely honest, I cried like a big fat baby.  Simply because I've never had anyone tell me (in regards to food) that it's ok NOT to be perfect (myself included).  You know -measure this, count that, "if you want A slice of pizza you have to go swim laps."  I'm not joking -that was part of my life.

The whole point of this message is simple.  Today, on this day of love, food, chocolates, and flowers, my heart is full of gratitude for this TIME that I've been granted.

Happy cooking, lovers!

-XO-
ME!

Every year when Valentines day rolls around TMV and I sit down with our calendars and pick our alternative V-Day date night.  Which ultimately means that my super girly romantic self is never with-date on the actual V-Day.  While I CAN hear you saying, "aww" don't worry -I've come up with a solution over the past four years of our married life that I believe ultimately serves a better purpose than chocolates and roses (although I do have to say that when the alternative V-Day date rolls around TMV is a 5-star date planner.  :)  Not to rub it in, or anything....).  Here is my go to V-Day ritual: I focus on the opportunity this love based holiday has granted me and reflect on how much love I have going on in my life.  To take a minute or ten and be GRATEFUL.

So here are some pictures so that you can have some bonus joy in your day.  :)  These faces sure bring me lots of joy, so why not share them, among the skimming of the jug of things that make me thankful for my life.

First and foremost I am thankful for TMV.  For everything he does, and everything he sacrifices.  

No matter how hard it is right now, I can't wait to see what life brings us in the future because of all of this hard work.  Also -isn't he handsome in his geekyness???  *cough*

swoon

Second I am thankful for the people in my life that helped make me who I am today.  Of course that includes these wonderful people...

Mom and Seester

OGO and Seester

And tons of other wonderful people that I don't actually have pictures of/with....  Added THAT to my list of MUST do's.  :)

My handsome NEWPHEW!  I can't wait -I get to meet him for the FIRST TIME in just over a week (I had the plague when he was born, so I've TOTALLY missed out -seeing everyone ELSE post photos of him has been a total bummer).  :)  My excitement overflowith.  Be ready to see a gazillion photos.  Truly -a gazillion.

Munchkins like this little scooter (who is supposedly now practicing her walking instead of her walk-face planting....)

And like these cheerful kiddos who are always the first to blow kisses via Skype (that I am SO thankful for).  Miss their snuggles!

And last but certainly last but not least........

Friendship.  No matter the distance (and no -no picture for this one.  Too many specials in my life to pick JUST ONE.  So you'll have to be creative.  Don't worry -I have faith in you!).

So this Valentines Day is for you.  I am so grateful to have you in my heart.  :)

-XO-

ME!

So originally this was designed to be the second post in my Love <3 Gratitude series, but since I'm patiently awaiting a photograph of my precious nephew, I suppose the furbabies will have to come first.  And I'm ok with that.  :)  The are MY babies, after all.

So this sweet furry love came to me when TMV moved to pursue his doctoral degree.  I was desperately lonely despite all of the wonderful humans I had surrounding me.  Sometimes the only way to fill your partner's void is to fill it with a warm fuzzy that doesn't (verbally) have an opinion (because she's otherwise very full of them!).

So this Valentines day I am full of love for my Daphnie.  She answers to: Daphnie, Daphnie Cat, Doodle, and Mrroowwww (specifically late at night when she can't figure out where everyone has gone), and who has shown me grace (and where to pet her) in some of my lowest times.

I am also full of love and gratitude for the place in my heart this wooly little bear.  She came to us when TMV's musical travels left me lonely and fearful in our beautiful little home.  We decided it was time for something snuggily and equally scary (she's 35 lbs and sounds like she's 110lbs) for those snowy winter days that allowed the hoodlums linger too long in our yard.

Since coming to us she's taught me patience, shown me undying optimism and love (because the sound of the treat bag is awesome and increases doggy love), and has completely stolen my heart against any other breed in the world.  While she may not be perfectly house broken (at age 6...apparently it's a breed thing....) and LOVES to snack on kitty litter she is always the first one to greet me upon my arrival to our (Saphira protected) beautiful home.

This Valentines Day I am full of love and gratitude for my Saphira, who also goes by: Saphira-Face (thank you Haleigh...), STOP IT!, lay down, Foozle, and Little Bear.

{apologies for the blur.  she was VERY excited about the snow!}

So my sweet furbabies, I am grateful for all of the lessons you have taught me and moments that you have seen past my humanity to love me with every little furry fiber of your beings.  You are equally loved in return.

Love, 

the mammah.

The Great Prep

-Warning: story time first, then regularly scheduled message towards the end.  But you should read all of it, because it's worth it!!-

Growing up I always admired my mother's cooking style.  True southern comfort, always served with a side salad.  Some of my childhood favorites were/are pot roast, shake and bake chicken with mashed potatoes, her fresh made chicken soup, and those oatmeal chocolate chip cookies.  To this day those are my favorite cookie.  Now my Mema -she made killer chicken and dumplings, chicken pot pie, and both women make killer biscuits.  Mmmmm!!!  My mouth is watering at those biscuits....  *sigh*  Growing up my sister and I were invited into the kitchen where we learned various methods of chopping, sautéing, and baking.  One of the skills I, in particular, didn't learn was recipe reading.  It wasn't until I got to college that I realized that people cooked with recipe's!  WHAT?  My world was shattered....  MOM!  How could you?!?!?

No -just kidding.  But it really was a shock.  Because I went from being directed in the ingredient inclusion (ok -now we need 1/4 brown sugar from that shelf right there) to being completely flabbergasted that I didn't know how to make my beloved cookies I had to work my way through developing my own prep style.

So the transition began.  Each time I returned home for a holiday or mini-vacation (because we all know that musicians only take working vacations...it's true.  Don't be ashamed!) I was sent out of the kitchen!!!  WHY?!?  Besides the fact that it was embarrassing, I didn't understand that my foody transition had happened and was throwing off their game.  I looked on as my mother and sister co-habitated the kitchen, moving like clockwork doing their thing -walking to and from the ingredient locations almost silently, getting what their minds told them they needed from the various shelves and pantry.  While they used recipes, they didn't really.  It was mostly just to remind them of that random spice, or that 1/4 tsp of whatever.

Since they didn't need me I practiced.  Trumpet is a good sound track for cooking.  Trust me.  ;)

Recently my sister was on bed-rest (did I mention that I have a cute nephew??  His cheeks kill me!!!  So cute!) my mother and I made the short hike down to visit her.  Not just to cheer her up (because GIRL TIME is THE BEST TIME!!!), but to also stock her freezer so that she wouldn't have to stress over food and a new baby.  BEST IDEA EVER.  I'm never giving diapers again.  I'm just going to stock your freezer.  You're welcome.

So I'm in the kitchen with my mother, and she's making a mess!  Mommah -you know I love you, but this is SO true!  She's got everything piled high on the counter and is digging into her first recipe.  I'm starting to hyperventilate.

Pause -I'm not OCD and am just a tiny bit of an organization freak but I was truly struggling in this moment. -ok -GO!

She started looking on her recipe list as I frantically put pastas with pastas, sauces with sauces, spices with spices, and meats with meats.  Sorting was my only hope of personal survival, and you're welcome because as things really started cooking I was the only one who knew where everything was.

It was during that moment of sorting panic when I realized how different my cooking prep was as an adult than as a child.  I can think back to any number of cooking experiences and one of the first memory flashes that pops up are the MESSES we made.  Not sure if it was me or my loving sister that made them, but everything was always a mess.  A fun, awesome, blessedly hot togetherness mess.  My childhood rocked, y'all!  Standing in my sister's beautiful new kitchen, everything was a hot mess.  I was a hot mess.

I ran around wiping down counters and washing pots and pans, and cutting and prepping veggies and measuring out spices all while my mother asked me what the heck I was doing.

It has officially happened.  I AM one of those people who, while in the kitchen, prefers to have everything ready to go into the ___ (mixer, pot, casserole, crockpot, etc) before the cooking/baking adventure begins.  And I AM that person that will hand wash all excess dish clutter in between projects (like the baking phase and the frosting phase).  And I AM that person that told her mother that she was going to lose it if there wasn't a clean pot ready for the next freezer meal (just in case you were worried, she says she still loves me).

I also happen to be the person, because of this prep obsession, that manages to use practically every bowl in the house to enable my calm cooking atmosphere.  *shrug*  It could be way worse!  My next prep step that needs work is execution.  I frequently get SO incredibly excited about the current project that I misread or forget to read recipe instructions.  Or drop fully loaded cake pans on the floor....  Proud.  I'm so proud.

Thank goodness no one's perfect!  I'd love to hear how y'all prep for food projects!  Also -I'd love to hear that I'm not alone.  Which is mostly why I'd like you to tell me how you prepare!  Leave me a message, or write a post on it, and let me know!  Who knows -you may have a better way, and I'm always looking for new ways and things!!!

Happy cooking!
-XO-
ME!

Taking Space and Making Cakes!

It just dawned on me that my quick start blogging had taken a bit of a hiatus.  How shocking!  Heh.  Frequently, in the world of social media, I think we (and I say we because it makes me feel better about my social media obsession) as a society feel the pull to constantly be in contact with everyone, via every social media tool, every minute of the day.  That sometimes if we don't express something -good or bad, that we'll just explode.  I'm sorry.  I don't really care to continue along that path.  It's overwhelming.

One of my new favorite bloggers, Beauty That Moves, posted not too long ago about how she's trimming the iPhone fat.  She has been successful, and I greatly admire that.  Seeing as I do basically everything on my iPhone I think it's time to do that too.  The exceptions being, of course, when I'm using it to cook...and talk to my women...and...take pictures...and....update my blog....  UGH!  *face palm*  I will overcome the urge.  

{Picture 1}

Anyway, I'm trying to take space for myself.  Through, as you already know, cooking/baking, yoga (I totally fell over today...scared the dog...heh), and tea-time-meditation.  It's working!  I am continuously shocked by how wonderful that space and silence is.  No TV, no iPhone, no radio.  Just pure unfiltered silence.  *swoon*  If you're not into silence, you should try it.  Seriously -a musician is telling you to try silence...?  Must mean it's good.  Just sayin'....

*cough*

Philosophy stint over.  Now -on to the food!

Tis' the season for birthdays!  I LOVE birthdays!  Mine is a particular favorite, but coming in a VERY close second is TMV's, which was just last week.  He had multiple celebrations, but I only made one cake.  One FABULOUS cake.  *swoon*  It was this precious little tasty in picture 1.  Spice cake.  

This has been one of the most gratifying baking projects thus far.  Not because it was for TMV, which is definitely a bonus, but because it was a hot mess.  Yes.  A hot baking mess.  I managed to plan ahead (a HUGE accomplishment for me -short attention span + plus large project = recipe for disaster...anyway...) and create something that was spectacularly edible.  I'm still at that, "yay it's edible phase" even though I've been majorly successful.  Thank ya', Geezus!

Right...I digress...distractions...

{Picture 2, of Shame}

So, in the process of this cakey goodness I managed to do this...Picture 2 (see how I made it small?  It's because it's a picture of shame...)!  I got SO excited by it's aroma that I dropped an entire cake pan on the floor.  GAH!  Of course after I panicked, I rescued what was left in the pan and managed to only have to scrub my mat for 10 minutes (there was crisco in that cake mix....*sigh*).  Don't worry -I didn't feed anyone icky-mat-cat-haired-cake batter...except the cat.  Who, despite her plumpness, is quite fast.  She didn't mind the cat hair.....

All's well that ends well because the cake turned out beautiful AND tasty!  I learned a little about my own rhythm, which has helped me SO much.  If you haven't found your prep rhythm you should do it.  It's amazingly helpful.  And totally came through in this production.  I'll write about that next, since I think it's interesting to watch others prep and execute!

So -the good stuff.  You've been been so patient, so I'll get on with it.  :)  This recipe is from Pinterest, from a blog called Portuguese Girl Cooks, from a cook book.  It's a long string of locations, but I managed to make it just as wonderful with a few adaptations of my own.

Here she is, folks:

Holiday Spice Cake with Eggnog Buttercream

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: One 8-inch 3 layer round cake

A rich and moist gingerbread spice cake filled and frosted with an old fashioned eggnog buttercream frosting.

Ingredients

For the Spice Cake
• 2 1/4 cups cake flour
• 3/4 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 4 ounces (1 stick) unsalted butter, room temperature
• 1/2 cup vegetable shortening, room temperature
• 2 cups sugar
• 1 tablespoon pure vanilla extract
• 1 large egg, plus 3 large egg whites at room temperature
• 1 1/2 cups ice cold water
• 1 tablespoon cinnamon
• 2 teaspoons ground allspice
• 1 teaspoon freshly grated ginger
• 3 tablespoons molasses
• 1/4 teaspoon cream of tarter
For the Eggnog Buttercream
• 1 1/3 cups sugar
• 1/3 cup all-purpose flour
• 1 1/2 cups whole milk
• 1/3 cup heavy cream
• 12 ounces (3 sticks) unsalted butter, cool but not cold, cut into 1/2-inch cubes
• 2 tablespoons dark rum
• 1 teaspoon pure vanilla extract
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon cinnamon

Instructions

For the Spice Cake
1. Preheat the oven to 325 degrees F. Grease three 8-inch round cake pans with butter, and line the bottoms with parchment paper. Set aside.
2. In a medium bowl, whisk together both flours, the baking powder, baking soda, and salt.
3. In a small bowl, combine the cinnamon, allspice, ginger, and molasses. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and shortening on medium high speed until creamy and well combined, about 3 minutes. Add in the sugar, and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, and add in the vanilla, and the whole egg, beating until just combined.
5. With the mixer on low speed, add in 1/3 of the flour mixture, then half of the water, then 1/2 of the remaining flour, then the water, and ending with the remaining flour. Scrape down the bowl, and turn the mixer to medium for a few seconds to ensure all the components are well combined. Be sure not to over mix. Add in the cinnamon molasses mixture, and mix on low speed to combine.
6. In a medium bowl, whisk together the remaining 3 egg whites and cream of tarter until soft peaks form. You can simply do this by hand with a whisk. It takes a little bit of elbow grease, but it only takes about 3 to 5 minutes. Gently fold the egg whites into the batter by hand.
7. Divide the batter among the three pans, and smooth the tops. The batter may look a little bit separated. I like to weigh my batter into the pans to ensure even cake layers. Bake the layers for 25 to 30 minutes, until a toothpick inserted comes out clean. Transfer the cakes to a wire rack and allow them to cool in the pans for about 20 minutes. Then turn them out and remove the parchment to cool completely.
For the Eggnog Buttercream
8. In a medium saucepan, whisk together the sugar and flour. Slowly whisk in the milk and heavy cream. Cook the mixture over medium heat, whisking constantly for about 8 to 10 minutes or until the mixture has come to a boil and has thickened. I find it helpful to switch to a heatproof spatula halfway through to be able to reach the edges of the pot. Remove the pan from the heat, and strain the mixture into the bowl of a stand mixer.
9. Using the paddle attachment, beat the mixture on high speed until it is cool, about 10 minutes. Reduce the speed to low, and add all the butter. Increase the speed to medium high, and beat until all the butter is combined and the mixture is light and fluffy, about 5 minutes. It may not look right at first, but keep beating it, it will come together.
10. Add in the rum, vanilla, cinnamon, and nutmeg, and mix until throughly combined. Add in about 1 heaping teaspoon of lustre dust if using and combine. If the frosting is too soft, refrigerate it for about 15 minutes, then beat again until light and fluffy.
Assembly
11. Place 1 cake layer on a plate, then top with about 1 1/2 cups of frosting and smooth it to create an even layer. Repeat for 2nd and 3rd layer. Apply a thin layer of frosting to the outside of the cake to create a crumb coat. Refrigerate the cake to allow the crumb coat to set for about 10 minutes. Remove from the fridge and apply another layer of frosting to the top and sides of the cake.
12. To create the look in the photos. Try to smooth the top and sides as best you can. I like to use a small offset spatula to fill and frost the cake. Then, use a bench scraper to smooth the sides, then the small offset spatula to smooth the top. This doesn't have to be perfect.
13. Using a large angled spatula, starting at the bottom, apply slight even pressure to spatula against the cake, and turn the cake to create a slight indentation. Do this all the way up to the top of the cake. For the top, start at the outside of the cake, and work your way in without stopping the motion to create a swirl pattern. I find using a turntable is the best way to do this.
14. Sprinkle the top of the cake with some sprinkles or nonpareils of your choice, or leave it plain.

Notes

This cake will keep at room temperature covered for up to 3 days. I like to cover all my cakes with a cake dome. Otherwise, cover tightly and keep refrigerate for up to 2 days, allowing the cake to come to room temperature before serving.

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I found that her instructions yielded a wonderful product, and that she's much better at following and creating directions than I am.  So here are a few of my own notes:

1. Follow her directions.  

2. I used two 9" rounds because that's my preference.  My cakes only required 3 more minutes of cooking time, but that's probably because there was less batter due to the dropping....

3. I used two tbs of pumpkin pie spice instead of what is listed.  My cake eaters had specific preferences, so I evened the playing field a little, exception being cinnamon.  I added cinnamon additionally.

4. I am NOT ocd, and don't really care how much frosting you get in between each layer.  So just be smart, ok?  Don't let yourself run out. 

5.  Be creative!!  Yes -her cake is beautiful but yours doesn't have to look exactly like hers or like mine.  Be your own version of cakey-awesomeness, ok?

Now -go out there and cook!  I'll be back soon with a food-prep post for your enjoyment.

-XO-

ME!