
Yes, it's been awhile since I've posted anything. And there's a good reason for that, actually, good reasonS for that. It's been a crazy few weeks, I tell ya. We finally have the Internet at our house, three technicians, and three days after it was supposed to be installed. We had every problem in the world trying to install the Internet, but alas, we have it, and I'm glad. However, it is not wireless, so we have to use an Ethernet cable, and when we plug the Ethernet cable into David's laptop, it doesn't work, AT ALL. Okay all you computer-savvy folks, speak to me! The Internet will work on my beast of a PC that seriously is at least five years old, but not on David's newish laptop. You tell me. I guess I'll be making another call to Comcast to come and fix that problem. Sigh. Anyway, all the pictures are of course on David's laptop, so pictures and posts will still have to wait, but there are a few things I could share now. Last week I helped my good friend Thad with his Christmas party at his house. Between me and his sweet mother, we had a pretty good spread of food, if I do say so myself. My friend Laura was like, "You're blog is all about food, food, food, food." Well, yes, I guess it is. I like food, obviously. I like everything about it. I like shopping for it, preparing it, eating it, talking about it.... Yes, Laura, my blog is going to talk about some food. :) We had so much good stuff at the party, and earlier that day I had eaten lunch at DePalma's with some of my college roomies and good friends (Sara, Laura, and Cheyenne). Then we went back to Cheyenne's house and stuffed ourselves silly with sweets we had made. Seriously, I wasn't hungry again until about Monday at lunch. Sad, huh? Anyway, I feel compelled to share the Christmas Party menu. Thad's mom made a BEAUTIFUL turtle cheesecake,

homemade fudge, and marinated cheese that was OUT OF THIS WORLD. If she shares the recipe with me, I will definitely share it with all of you. You serve it on crackers, umm, umm, good. I made Bacon Cheese Mini Appetizers

(these are the pictures our friend Mike took of some of the food. He's a professional photographer who does mainly weddings, but he can take pictures of anything and make it look good. Check out his blog (www.michaelthemaven.com) and see what I mean. He also took our family pictures. He has some of those posted on his blog as well. The ones of my kids are absolutely priceless.) I also made Candy-Cane Crunch, this stuff called Puppy Chow (Crispix cereal coated in melted peanut butter and chocolate and tossed in powdered sugar - better than the name makes it sound!), a corn rotel dip with chips, Thad ordered a chicken tray from Chick-Fil-A, I made a vegetable tray in the shape of a Christmas tree using broccoli, carrots for the garland, and cherry tomatoes for the ornaments, Christmas Wassail (a fancy apple cider), but the hit of the party seemed to be my red velvet cake. Due to popular demand, I share the recipe here (here ya go Cassie, Jessie Ann, and Jill). This is the mother of all cakes, in my humble opinion. The people from out West at the party were especially wowed. Some of them had never even heard of it, much less tasted it. It is heaven in your mouth. Yes, I love food. I need a support group! So, for now, visit Mike's blogs for some of our family pictures and pictures from Thad's party, and here is the Red Velvet Cake Recipe, in all its glory. I promise to get this whole Internet thing sorted out soon and post some pictures of other fun stuff that has been going on in the Ennis household. Sara Katherine is now NINE months old, crawling like a champ, and she finally has two little bottom teeth. She passes on baby food and baby cereal and has gone straight to table food, her mama's girl. I hope you are all enjoying your holiday season! We have talk to Ethan every day about Baby Jesus and the Wise Men to off-set the over-commercialization of Christmas. I'm glad he associates Christmas with Santa, I just want him to associate it with Christ more. Until next time...
Red Velvet Cake
Batter:
1/2 c butter, softened (do not, do not, do not use margarine. I promise it will not be as good if you do - as a rule, I ALWAYS bake with butter, even if the recipe calls for magerine. It's cheaper for a reason).
1 1/2 c sugar
2 oz (2 bottles) red food coloring
1 T vinegar (yes, vinegar)
2 T cocoa
2 eggs
2 1/4 c flour
1 t salt
1 t soda
1 c buttermilk (I normally don't use anything 'light' or 'lowfat', but if you use lowfat buttermilk in this, it is just as good.)
1 t vanilla (not imitation - again, quality ingredients are key).
Frosting:
1 8 oz cream cheese, softened
1 stick butter, softenend
1 box (1 lb) powdered sugar
1 c finely chopped pecans (you could leave these out if you're not a pecan fan, but I LOVE the icing with the pecans)
1 t vanilla
For the batter:
Whisk together the vinegar, cocoa, and food coloring until combined. Cream the butter and sugar, then add eggs, one at a time until well-blended. Add the coloring mixture to the butter mixture and blend. Sift the flour, soda, and salt together. Add to the butter mixture alternately with the buttermilk (it's important to do it alternately). Add vanilla at the end. Spread into two greased and floured 9" round baking pans. Bake at 350 for 30-35 minutes. Let cool completely before frosting.
To make the frosting:
Beat all ingredients together, except pecans. Fold those in by hand and spread on the cake. This is enough to frost a two-layer cake or 24 cupcakes, and I promise, there wont' be a drop left in the bowl! Enjoy!