Happy Birthday, Dear Hubby!

We celebrated Mark's birthday with a special dinner at home last night. When I asked our toddler what kind of cake we should make for Daddy, he said, "A pancake!" Pancake Cake? Sure, why not!? I've been dreaming about Martha Stewart's Crepe Cake since Halloween... I modified the composition from her hazelnut laced recipe to a banana and chocolate laden tower of richness. The birthday boy, and his boy, approved.
Happy Birthday to the love of my life... and the biggest fan of my Menus for the Week!

Event~ Birthday Dinner for Three (Well, technically four...)
Menu~ 
Southwest Chicken Pizza- inspired by Brick Oven Restaurant
Spinach salad with Parmesan Peppercorn Dressing
Chocolate-Banana Crepe Cake

For the Southwest Chicken Pizza:

1 Boboli Thin Crust Pizza Dough or other thin pre-cooked pizza crust (Of course, you can always make your own!)

1/2 cup chipotle or sun-dried tomato pesto

1 1/2 cups shredded mozzarella

1 1/2 cups chopped cooked chicken (We used chicken that Mark smoked this weekend!)

1/2 red onion, sliced thinly

1/2 roma tomatoes, sliced

1/2 cup cilantro sprigs

1/4 c grated parmesan 

Place rack at top of oven. PH oven to 500 degrees. While pre-heating, assemble pizza, as follows: spread a thin layer of pesto over crust, sprinkle evenly with cheese, arrange chicken, onion and tomatoes on top of cheese. Once oven has reached temperature- switch to top-broil mode. Place pizza on rack and cook until cheese is melted and bubbly, slightly golden-brown. Remove from oven. Sprinkle with cilantro sprigs and parmesan cheese. Slice into wedges and enjoy!

For the Salad and Dressing:

1/2 cup fresh spinach per serving

1/4 c sliced, peeled cucumbers per serving

1/4 c chopped celery per serving

1 packet Hidden Valley Ranch Dressing mix

1 cup mayo

1 cup milk

1 tbsp cracked fresh peppercorns

1/4 c grated parmesan cheese

Make dressing according to package directions. Add in peppercorns and parmesan. Chill and serve over veggies. (And save it... makes quite a bit!)

For the Chocolate~Banana Crepe Cake:

1 cup all purpose flour

1 cup milk

1/2 cup lukewarm water

4 large eggs

1/4 cup (1/2 stick) butter, melted

1/8 tsp salt

3 tbsp sugar

3 bananas, sliced thinly

For Chocolate Ganache:

1/4 c cocoa powder

1/4 c sugar

1/4 milk

Combine flour, milk, water, eggs, butter, salt and sugar in a large bowl. Cover and let sit 30 minutes or chill for up to 2 days. 

Place small to medium skillet, or crepe pan over medium heat; add 1/2 tsp butter. When butter begins to turn color, slowly pour 1/4 c batter into pan, covering the bottom with a thin layer of batter. Tilt and rotate pan to coat evenly. Cook until crepe bubbles and the bottom is lightly brown. Remove from heat source (Don't turn off heat!) Flip crepe over with a spatula or with your fingers. Cook second side until browned, but not evenly. Place crepe on a plate. Place 3-4 banana slices on top of crepe. Repeat process, layering crepes and bananas until cake is 4-6 inches high. 

When crepes are done, make Chocolate Ganache Sauce. In a small pot, combine sugar and cocoa powder. Heat pan over med hi heat and slowly add milk, stirring. Continue to add milk and stir until sugar has dissolved and mixture has formed a smooth consistency. Pour evenly over crepe and bananas, allowing chocolate to drip over edges. Eat and swoon. 

Real Ale Brewery Party Invite

For my husband's 30th birthday, I organized a bus trip for him and a bunch of friends to the Real Ale Brewing Company in Blanco, TX.
The invite was inspired by Real Ale's bottles and website.
They had a great time and we all enjoyed BBQ from Ruby's (our favorite in-town BBQ) and beers back at the house.

This Just In...

our mail. As I said in my invite post, how fun is it to receive a cleverly or beautifully packaged note in your mailbox? We just got this fabulously fun poster-sized invitation to our friend Lindsey's 30th birthday party. I LOVE IT! I'll have to find out their source and share...

(I used the dime for scale.)

Outback Outback

I'll go back to the past later, but, before Henry wakes up and we get going for the day, I have to talk about what we're doing tonight.

My family has a faux-sarcastic love/hate relationship with the Outback Steakhouse. For a while there, it was our celebration station for birthdays and other events. Then there were some bad experiences... hair in the food, cold steaks, tray carrying disasters (two in a row) that led to "comped" meals. So, Mom and Kyle started boycotting the Outback. And we started pushing for it even more...

Well, this year we've created a compromise. OUTBACK outback.

Tonight, in honor of my belated birthday, we will replicate Outbacks most revered menu items, dress in ridiculous Aussie clothes, drink Fosters and Yellowtail, and probably say "Bonzer!" a few too many times. And eat, not in a restaurant with cheesy waiters and ridiculously low hanging chandeliers, but on our back porch.

Menu: Bloomin' Onion, Pumpernickel bread with butter, Outback Specials with side salads all around

Decor: Hmm... maybe I'll have some time to make some boomerangs and hang some random sheep farming equipment around?

Dress: Aussie Scavenger (Just whatever Khaki/denim/plaid we have)

Invite: Call/Text

Oh! Hen's awake. I'll be back later... well, probably tomorrow, with photos of this momentous occasion.

Under the Big Top

The first year of parenthood is a trying time. It's rewarding as heck, but it's definitely the most work you'll ever do in your life. And so, what better way to close out that first year, but to throw a giant extravaganza with all the people who helped you out along the way. The fun part- you're throwing a party for the most amazing little person in the world. So it's gotta be no holds barred, all out fun land. Plenty of activities for the kiddos, plenty of food and beverages for the grown-ups.

Event: H's first birthday... Le Cirque du Bebe

Decor: Vintage French Circus

I made flag runners out of an old Dr. Spock (circa 1954) book. Red and yellow butcher paper. Three EZ up tents in the backyard. Printed circus posters featuring the little dude at various ages. Top hat centerpieces with the number "1." Cardboard box circus train. Plastic tablecloth curtains. "Admit One" ticket garland. Tumbling mats, balls, wading pools, hula hoops, cozy coupe clown car, even a bouncy castle- brought by a friend! Hand-painted strongman and elephant backdrops... with a hole cut out for fun photos.

Menu: Upscale Circus Food with a French twist

Shrimp Corn Dogs with French's mustard, Pigs in a Croissant, Homemade Soft Pretzels, Chocolate Dipped Bananas with Crushed Hazelnuts, Popcorn served in red and white cones, apples with caramel dip (Ack, I think I forgot to put out the caramel dip!) Ooohs! for the little ones. Asian Veggie confetti with hoisin-peanut dip. (The French were fascinated with Asia and the Orient in the late 1800s.) Lemonade, Lonestar, Fat Tire Skinny Dip, Reisling, Sparkling Rose.

Invite: Circus Tent with opening flaps to reveal information. (Ladies and Gentlemen sign seal to be opened by guests) Ringmaster and Savoye fonts. Color printing. White envelopes.

We had so much fun playing under the big top with all of our friends and family. Henry decided utensils (and hands) were not necessary when approaching a big slice of birthday cake. I know he won't remember it... but we won't let him forget it!