Happy Birthday Sweetie Pie

Today is our daughter Kristin's 27th birthday. YIKES...can it be possible? Seems like only yesterday that we were laboring together to get this show on the road! Where have the years gone? I thought I would include some photos...just in case she decides to check in with my blog today. She is a transmission line design engineer for Georgia Power, so she is a pretty busy lady, but you can never tell!

Here sh is shortly after birth, with her proud PaPa holding her. Even though she was TWO WEEKS LATE, she still weighed only 7 pounds 15 ounces. Her Daddy was over 10 pounds, so I was a bit nervous about giving birth!

Here we are at our first house in Gainesville, Georgia. She was really stylin' in those sunglasses!

Ah, ballet days at Brenau! What fun!!!! Isn't she a cutey?!!!!

Kristin's Daddy was a pilot for Delta Air Lines, retired after 30 years of service (but let's not go there today!) so we used to "tag along" on his most interesting trips and layovers. Occasionally she got to visit the cockpit before the plane left the gate. This flight was out to San Francisco in 1984 when they started up the Cable Cars after being out for sevice for how long? I've forgotten now, but it was a fun, fun trip.

For some foolish reason Blogger is not letting me download anymore photos, so I will continue on with and go back to photos later.

I made Kristin's favorite birthday cake for tonight's celebration. This is a recipe that I found in Bon Appetit back in 1991 and Kristin and Dave like it so much they requested it for their wedding cake!!! See what you think:

Peanut Butter Cake with Chocolate-Peanut Butter Icing

Preheat the oven to 350 and grease and flour 2 9" diameter cake pans with 1-3/4" high sides. Prepare one 18.24 oz yellow cake mix according to package instructions, beating in 1/2 cup of peanut butter. Divide this mixture between the prepared pans and back until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool the cakes in pans on racks for 10 minutes, and then turn out onto racks and cool completely.

For the icing: combine 3/4 cup chocolate syrup and 8 oz of semisweet chocolate chips in a heavy saucepan over low heat, stirring constantly until the chocolate is melted and the mixture is smooth. Transfer to a large bowl and stir in 2 cups of peanut butter, 1 cup of powdered sugar, and 1/4 cup of milk. Continue stirring until smooth. Place 1 cake layer on platter, spread top with 1-1/2 cups icing. Top with second cake layer and spread top and sides of cake evenly with remaining icing. Garnish with chopped peanuts if desired.

This cake can be prepared one day in advance. Keep covered.

YUMMMM

No, blogger won't let me show you anymore photos, so I'll close this a do another post....shhhhh, don't tell them!!