I made it safely to Greenville yesterday.  It’s so nice being here.  My family is so great and love being with them.  Today is going to be spent baking with my sister.  So fun! 

I have to look into buying a portable DVD player.  Jacob doesn’t do as good traveling as he did before.  Thomas isn’t much help because he freaks out when Jacob starts screaming.  Any ideas?

In a couple of hours I will be heading to my hometown for Christmas.  This involves a 3 1/2 hour drive with my 2 kids.  Plus, having to remember everything I need to pack and not forgetting the presents.  Thank goodness they are already wrapped, courtesy of my friend Amy.  (Thanks again!)  To top it all off, I have to make the journey sans husband.  He doesn’t get to start is vacation until Wednesday.  Bummer!

So, lets hope this all goes well.  This week is going to fly by!

Why is it 80 degrees outside?  It’s December 18, in South Carolina and it’s freaking 80 outside!!!  One week before Christmas…There should be snow, not air conditioners running.  It’s a good thing I never put up my summer clothes or I’d be extra pissed.

So, I never knew it could be this bad.  Jacob has just turned 21 months, but he has hit the “terrible 2’s” hard!  Every time someone tells him no, he just looks at you, gives an evil grin and keeps right on with what he was up to.  His favorite thing is turning the tv on and off.  Over and over and over.  (This kinda makes me smile inside, cause if it blows hubby will HAVE to buy a new one.)  I really don’t remember Thomas being this bad.  He is almost 9…maybe I just forced myself to forget.  I think this is a sign that it might be time for some sort of daycare.  I think it would be good for me and Jacob.  So much to think about.  It just seems like I’m telling him “No!” all day.  I think in the morning I will call the CDC and ask about rates and wait lists.  Let’s keep our fingers crossed!

Old-Fashioned Chocolate Cake with Brown Sugar Frosting

Cake

• 1 1/2 cups boiling water
• 1 1/4 cups unsweetened cocoa
• 3/4 cup buttermilk
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 cups packed light brown sugar
• 1 1/2 cups unsalted butter, softened
• 6 eggs

Frosting

• 2 (8-oz.) pkg. cream cheese, softened
• 1 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 1/4 cups packed light brown sugar
• 1 1/2 teaspoons vanilla extract

1.  Heat oven to 350F.  Spray botton of 3 (9-inch) round pans with cooking spray.  Line bottoms with parchment paper; spray paper.  Sprinkle bottoms and sides of pans with flour, tapping out excess.
2. Whisk water and cocoa in medium bowl until smooth.  Whisk in buttermilk and 1 tablespoon vanilla.  Whisk flour, baking soda and salt in large bowl.
3. Beat 3 cups brown sugar and 1 1/2 cups butter in large bowl at medium speed 4 to 5 minutes or until light and creamy.  Add eggs one at a time, beating well after each addition.  At low speed, beat in flour mixture alternately with chocolate mixture just until blended, beginning and ending with flour mixture.  Divide batter between pans; smooth tops with spatula.
4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and cakes just begin to pull away from sides of pans, rotating pans during last 5 minutes of baking if necessary.  Cool in pans on wire rack 15 minutes.  Invert cakes onto wire rack; remove parchment.  Cool completely. 
5. Beat cream cheese and 1 cup butter in large bowl at medium speed 3 to 4 minutes or until smooth and creamy.  Beat in powdered sugar and 1 1/4 cups brown sugar until well-blended.  Beat in 1 1/2 teaspoons vanilla.
6. Put 1 cake layer, top-side up, on platter; spread with about 1 cup of the frosting.  Top with second cake layer; spread with 1 cup of the frosting.  Top with remaining cake layer; frost top and sides of cake with thin layer of frosting.  Refrigerate 15 minutes.  Frost top and sides of cake with ramaining frosting.  Refrigerate until ready to serve.  (Cake can be made 1 day ahead.  Cover and refrigerate.) Refrigerate leftovers.

16 servings

PER SERVING: 755 calories, 42 g total fat (25.5 g saturated fat), 9 g protein, 91.5 g carbohydrate, 185 mg cholesterol, 455 mg sodium, 3 g fiber