It’s my party – I do what I want.
Ok, not really. But it is my birthday and I thought we could celebrate with something a little special. I’m not sure when my blog-aversary would be as I’ve owned Pass the Sushi for a few years but didn’t actively start ‘blogging’ until last year so we’re going to party down on my actual birthday. It’s Wednesday, hump day, right smack in the middle and I’m working – so why not throw a virtual b-day bash!
I turn a quarter of a century old today. It feels as though that should be some sort of milestone but really after you can vote and drink I’m not really sure any birthday matters until you can collect social security. Then I’ll know I’m living. But at 25 I feel like I should reflect a little and look ahead.
So what have I accomplished in 25 years?
Ever since I was a little girl, I assumed I would go to college. Graduate top of my class and rock the world. I was a straight A student and it never occurred to me that not going to college was even an option. I know there is plenty of time ahead of me to rock the cap and gown, but I am rather disappointed in myself for not being there already.
However, I work a job that I love. I’m the manager of a comic book store. I got to grow up and work with the people that created stories for me in my childhood. It’s a pretty awesome job with a great group of customers. I know that everyone probably has their ideas of what ‘comic nerds’ are like, but I’m here to tell you you’re wrong. They are some of the most genuine people you could ever want to meet. Sure, there’s a bad weed every here and there, but that’s with everything.
I have lost families and made new ones. I have learned that blood isn’t always binding but that the people who are unconditional are the ones who matter most. Family is patient and strong even in the most trying of times. I have had sisters and brothers come and go. I’ve scattered my mother’s ashes along the mountains of Shenandoah and held tight to the few happy memories we had.
I’ve built an inseparable bond with my father that I wouldn’t trade for the world.
I’ve fallen in and out of love and am still learning what all of that really means. I’ve seen the magic of a couple flirt after 74 years together. I’m happy where things are and feel no need to rush anything.
I have two of the best icing stealing, frosting licking kittens in the world. My parents had better spoil them because that’s the closest thing they are getting to grand children.
Best of all, things are just getting started.
And as for the future, I want to become more girly. I want to be able to paint my nails someday. Wear a skirt like I know how.
I know I will continue to grow in business, whether it be comics or something else. I will never let my creative side smother.
I will have a small house surrounded by woods. It may not be in the mountains, but I will at least be able to pretend it is.
I will have a dog and I already know what I’m naming it. (Don’t worry, Marble, I still love you.)
I hope I never stop singing at the top of my lungs.
I still believe in Santa.
Also, since this is the closest thing to a blog-aversary as we’re going to get around here, I would like to say thank you to everyone for reading. I love the comments and growing community that Pass the Sushi is becoming. You keep coming back for seconds, I’ll keep the oven on. 
And I think its time to celebrate. So light a candle, make a wish, and enjoy a slice.
Chocolate Peanut Butter Birthday Cake
Chocolate cake
From Baked Explorations
Ingredients:
- 3/4 cup dark unsweetened cocoa powder
- 2/3 cup sour cream
- 2 2/3 cups all-purpose flour
- 2 teas baking powder
- 1 teas baking soda
- 1/2 teas salt
- 1 1/2 sticks butter, softened and cut into cubes
- 1/2 cup vegetable shortening
- 1 1/2 cups cups granulated sugar
- 1 cup firmly packed dark brown sugar
- 3 large eggs, at room temperature
- 1 tbs pure vanilla extract
Preparation:
Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line them with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.
In a medium bowl, mix the cocoa powder and sour cream with 1 1/4 cups hot water and set aside to cool.
In a large bowl, sift the flour, baking soda, baking powder, and salt together and set aside.
Using a standing mixer fitted with the paddle attachment, beat the butter and shortening together on a medium speed until light and fluffy, about minutes — the mixture will appear to string or ribbon throughout the bowl. Add the sugars and beat on medium speed until light and fluffy, about 5 minutes more. Add the eggs, one at a time, mixing about 10 to 15 seconds after each addition until the egg is incorporated into the mixture. Then turn the mixer to low, add the vanilla, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds.
Beginning with the dry ingredients, add the dry mixture and the cocoa mixture to the mixer bowl in three alternating parts, ending with dry.
Divide the batter among the prepared pans. Use an offset spatula to level the batter. Bake the cakes fro 35 to 40 minutes, rotating halfway through the baking time, until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and cool for 30 to 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove from parchment.
Peanut Butter Filling
From Rachael Ray Magazine
Ingredients:
- 1 1/2 sticks butter, softened
- 1/2 cup peanut butter
- 1 ounce cream cheese
- 1/2 teas salt
- 3/4 cup confectioners’ sugar
- 1/2 cup mini chocolate chips
Preparation:
Using an electric mixer, beat the butter, peanut butter, cream cheese and salt at medium speed until smooth. Mix in the confectioners’ sugar at low speed until fluffy. Mix in the chocolate chips.
Chocolate Frosting
From Rachael Ray Magazine
Ingredients:
- 3 cups confectioner’s sugar
- 3/4 cup unsweetened cocoa powder
- 3 sticks unsalted butter, softened
- 3 ounces cream cheese
- 1/8 teas salt
- 1 tbs pure vanilla extract
Preparation:
In a large bowl, whisk together the confectioners’ sugar and cocoa powder. Using an electric mixer, cream the butter, cream cheese and salt at high speed until fluffy. Mix in the cocoa-sugar mixture 1 cup at a time at low speed. Beat in the vanilla at high speed until fluffy.
Chocolate Glaze
From Baked Explorations
Ingredients:
- 8 ounces good quality dark chocolate, coarsely chopped
- 3/4 cup unsalted butter, softened and cut into 1/2 inch pieces
- 1 tbs light corn syrup
Preparation:
Place the chocolate, butter, and corn syrup in the top of a double boiler Using a rubber spatula, stir the mixture until the chocolate and butter are completely melted and smooth.
Remove the pan from the heat and stir the glaze to release excess heat. Drizzle glaze over the cake. Refrigerate the cake for about 15 minutes to set the glaze before serving.
To Assemble the Cake:
If needed, trim the cakes using a serrated knife. Place one cake layer on a cake plate. Spread half of the peanut butter filling over the cake layer. Place the second layer and repeat process. Top with the final cake layer. Frost the top and and sides with chocolate frosting. Refrigerate 15 minutes to set. Top with glaze and peanut butter whoppers. Refrigerate to set 15 minutes before serving.
Serve at room temperature.
Cakes really aren’t my thing. Well, let’s be fair, I’ve only featured a few cakes on here. Cupcakes are easier, cuter, and quicker to disappear with little evidence left behind. So, you’ll have to forgive my lack of smooth frosting skills and decorating.
What I can tell you is this cake is to die for.
My name is Kita. I am a 20 something girl geek and website/graphic designer who can rock an apron like there is no tomorrow.
Hi Kita
First of all, I’d like to wih you the warmest wishes for your Birthday, even though I’m a little late. Hope it was as fabulous as your cake looks and sounds! I read your article and found it so very touching ~ I’m sure you’ll succeed at anything you set out to do!
Congratulations on making the Foodbuzz Top 9 ~ you deserve it
~ marie
Congrads for the Top 9. This is a delicious, beautiful cake! Thanks for sharing.
Happy Birthday Kita! You seem to have a very well adjusted head on your shoulders for one so young, puts me to shame. I didn’t go to college either, everyone still says that I should have done (I’m 38)! I think success should be measured by happpiness not qualifications or salary. I think you are really succesfull with a beautiful, honest blog, a job you love and a gorgeously lickable cake!!
This cake is GORGEOUS! happy birthday!
Your photos are lovely. And your plates are super cute! p.s. happy birthday!
Holy crap! That is soooooo pretty!!!
WOW, this cake is GORGEOUS! Seriously. I love the way you have the glaze dripping down the sides. simply amazing. Not to mention, choco/pb is one of my all-time fave combos, so I might just have to try making this myself
Happy birthday! I think everyone would like to get a cake as tempting as this one for his/her birthday. Lovely shots, I love the first and the last picture – simple, pure, great lighting and smooth reflections, really well done!
this looks PHENOMENAL. Chocolate peanut butter is my favorite combination ever. I have the baked cookbooks but have yet to make this recipe…have you ever tried the Chocolate Peanut Butter Cake from the Sky High cookbook? It tastes like a giant reeses. You must try it! here’s the link
http://emilyspieceofcake.com/2010/12/18/heavenly-chocolate-peanut-butter-cake/
Gorgeous photos and cake! Happy birthday! =)
Happy birthday! I love the cake and photos!
Looks great… but how much butter is in the cake? It calls to cream the butter and shortening but there is no butter listed. Happy Birthday!
What a gorgeous cake! The photos are exquisite!
Congratulations on the quarter century and this cakes looks like the perfect way to celebrate!
Congratulations!
I hope you had a great birthday! That cake looks like so much work. I’m sure it was delicious. You deserved every single bite!
just wanted to wish you a belated happy b-day, specially since your b-day is on the same day as my daughter. i’ve been reading your blog for a little while and enjoy your posts
keep them coming!
Happy belated birthday! This looks wonderful! Congratulations on top 9. Great post!
What a beautiful cake! Happy Birthday!
I forgot to look at your cake because you caught me with your beautifull message.
Happy birthday en thank you for sharing your thoughts.
Happy belated bday, Kita! Sorry I’m late but looks like u’d fun
What a lovely cake! Love the presentation!
Hi Kita! Happy Belated Birthday! Sorry I’m so late for your birthday wish, but I can’t help commenting on this beautiful chocolate peanut butter cake! And congrats on Top 9 (sorry I missed this one too). I wish I can make a cake like you for myself (!!!) or even my kids. I need to work on that one day. I enjoyed reading more about you. I wish I am 25… I’m ten years older than you~~~ Yeah I see negative image about comics here but I grew up with it and I guess I’m normal?!. =P Good luck with everything, and enjoy your life and travel as much as you can.
This looks amazing! Not to mention the photos are gorgeous. Thanks for sharing!
Well I’m bummed I didn’t catch the virtual bday bash earlier but HAPPY BELATED BIRTHDAY!! I love your stories & your sense of humor, and not to mention this cake looks insanely decadent & delicious
Congrats!!
I got lucky enough to get sent a piece. I love me some sweets so love to great desserts when out. This beat everything! Wow!
This is definitely belated, but Happy Birthday! What a wonderful post – - I’m sure you will accomplish all that you plan, and so much more!
This cake is beautiful, and looks so decadent! I will definitely try out the recipe, but have no aspirations that it will come out looking anything like yours! (When I’m trying a new recipe, I always tell my kids, it doesn’t matter what it looks like in the end, as long as it tastes good, and I’m sure it will taste delicious).
What a lovely post and a beautiful cake. Happy Belated Birthday!
This looks great. Love your blog too.
I made this for my husband and his brother’s birthday (they’re twins) and it was AMAZING! Thanks for sharing, I would definitely make this one again!