  Oh, it's been a big week. Last Wednesday, I picked up I picked up Lila-the-puppy, brought her home and almost immediately fell into a warm bath of Sweetness, Connection and ... yes, Ease. A strong sense of familiarity, too. Quite amazing. Even Meethra-the-cat seems to recognize it. I am so grateful, and still in awe of Life's everyday magic. If you want to fill up on puppy photos, including some of her mom and dad (you know I HAD to look them up), jump over to my FB page and drink in the delight. So good. So good. And then, because Sweeteness bequeaths more Sweetness, I had the privilege to make a super chocolate cake for a friend's birthday. As I usually do when I need something excellent, I reached for my former bakery's stack of recipes. These are tried and true, cherished for years and years by hundreds of people and infused with the love of running that magical place. I found THE chocolate cake recipe, adapted it to be without gluten and then went on the lookout for a kick-butt chocolate frosting. Usually, I would opt for the bakery's signature rich traditional French buttercream. You can't go wrong with that. But I had no eggs and did not want to go to the store. So I picked up a chocolate stained, dog eared, well-used cookbook from my small collection, and found just the thing to try. Oooooh boy. Oh yes. A couple of hours later, as all the adults were polishing their last piece, a wise 4-year old with a full mouth was heard saying that "this was the best cake he had had in his whole life." And because these things are always better shared (although I am saving many bakery recipes for the book I WILL write someday), today I am going to share this recipe with you. It is QUICK, SIMPLE (3 ingredients) EASY, and DELICIOUS. And really, it barely needs a cake to go with it. A spoon would do just fine. Let me know what you think, ok? And you do need a blender for this one. Oh, and come over and see Lila's pics :) 🌼 Awesome Fudge Frosting 🌼 (adapted from "Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book") 6 oz unsweetened chocolate 1 C + 2 Tbsp evaporated milk 1 1/2 C sugar 1) Melt the chocolate and cool a little 2) Blend the evaporated milk and sugar on medium speed for 2 seconds 3) Add the melted chocolate and blend on high speed until the frosting is thick and shiny. This will take between 1 and 1 1/2 minutes, and the blender's sound will change as soon as that happens. Spoon into a bowl and leave on the counter, uncovered, for 30 minutes. Then cover it and let sit (un-refrigerated) for an hour. EAT. And then, one more piece of goodness. I am giving away ONE FREE YEAR of Happiness School to one lucky person! If you like the idea of learning new ways of being and new ways of doing, if you would like to grow big reserves of Joyful Resilience and also have me guide you step by step on how to create a beautiful, truly authentic life, I invite you to throw your name in the happy hat! Enrollment for the 2019-2020 session opens Aug 19th, until the 22nd. I will announce the winner on FB on the morning on the 21st! Wishing you a sweet, lovely, and delicious day!  Comments are closed.
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