Happy Birthday Friar Tyst! You are a great brother! Thank you for all the work that you do each day by caring for the chickens, doing various outdoor projects, and helping me every day with all my cooking projects! One of my favorite things about you is your talent for making people laugh. Every time that I am sad or frustrated you always cheer me up by reminding me to not take life too seriously. Another thing I appreciate about you is your wisdom about life and dedication to the task at hand. As is customary for these posts, I would like to take the time to list out some of the qualities that make you all that you are!
Easygoing: You are an easygoing kind of guy. You take life at face value and tend to go with the flow. Not much bothers you. You are someone who can be relied upon.
Tasteful: You have an excellent taste in pretty much everything (you get this from Queenbee). You care about items having quality and integrity. You are also tasteful in your conversation and interaction with others.
Humorous: As previously mentioned, you have a way of finding the humor in every situation. You bring comic relief during tense situations and remind people of the importance of laughter. In short, you are full of it!
Active: You are always moving and shaking. If there is something to be done, especially if it involves the outdoors, you are the guy to do it. You enjoy playing outdoor games and sports, and you are enthusiastic about activities that have a physical element to them.
Noble: The dictionary defines a noble person as someone who “has or shows fine personal qualities or high moral principles and ideals.” I believe that you are the very definition of this word. You care deeply about people and about doing what is right, regardless of the cost.
In short, you are a meaningful and valued member of this esteemed cooking team, and I could not do life without you!
Now, let’s see what the birthday boy had for dessert…..:)
Triple Chocolate Birthday Cake
The Ingredients: 1 Swiss chocolate cake mix, 1/2 yellow cake mix, 4 eggs, 3/4 cup vegetable oil, 3/4 cup water, 1/4 cup sour cream, 1/2 cup semi-sweet chocolate chips, 1/2 bag white chocolate candy melts, 2 tbsp. unsweetened cocoa powder (optional, this will give the chocolate layers a dark chocolate flavor).
In a large mixing bowl, using your hand mixer fitted with the whisk attachment, mix together the chocolate cake mix, 1/2 cup water, 1/2 cup oil, 3 eggs, the cocoa powder (if using), and the sour cream. Mix until fully combined, or about three minutes on medium speed. Fold in the chocolate chips with a rubber spatula until just combined. Divide the chocolate batter between two cake pans lined with parchment paper, set aside.
Preheat your oven to 350 degrees. In a small mixing bowl, using your hand mixer fitted with the whisk attachment, mix together half a box of yellow cake mix with one egg, 1/4 cup oil, and 1/4 cup water. Mix until fully combined, or about a minute on medium speed. Pour the batter into a cake pan lined with parchment paper. Bake all of the cake layers for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cake layers onto a cooling rack and let come to room temperature. Melt the white chocolate and spread it evenly over the yellow cake layer, let the chocolate harden before moving on to the next steps.
Milk Chocolate Buttercream
The Ingredients: 1 1/3 sticks softened butter, 3 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 2-3 tbsp. milk of choice.
In a medium mixing bowl, using a hand mixer fitted with the beaters, beat the butter until it has a whipped consistency. Alternate adding one cup of powdered sugar and one tablespoon of milk, beating after each addition. The finished product should be thick, but creamy, not dry. Spread a thin layer of frosting on the bottom cake layer, top this layer with the yellow cake layer. Do not frost the yellow cake layer. Top this with the final layer and spread the icing evenly all over the outside of the cake. Feel free to decorate with addition white chocolate. If desired, place the cake into the freezer for thirty minutes before serving, or serve it as is, just know that this is a VERY soft cake. Serves 10 (or so).
Please disregard my sad attempt at cake decorating (some of the cake crumbled under my heavy-handed icing skills).