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Creating and introducing a new business requires a lot of effort to put forth a valuable service or a product that actually attracts the customers. In Australia, you may find a huge number of companies who are fighting their way to get to the top of the list of favorite brands and how they are doing it? Of course through improving their products and marketing them through effective marketing tactics.
You can compare and see, how a well established business can easily be picked up from a lot options, despite the fact the others are offering the same kind of products and services. It is because when you have to grow your business as a distinct, valuable and quality brand, you have to make it start unique and stand out of the mob. If you do so, you will definitely be able to get to the top of the list of high quality brands. To make sure you start well, you need to have certain things in mind so that you don't fall a prey to scam ways to promote your business. Assuming an online business that requires preliminary advertising, you can get Logo designs for your company, website designs for your online presence and also open franchise opportunities for others to support and spread your business.
It is because when you buy a business or sell one, people always look for a clear, attractive presence online as well as through offline sources.
So, keeping that in mind you will have to look for printed materials that can be personalised cards and personalised calendar and other such materials that can easily be distributed to the local target areas. People can avail printing Adelaide services and also other areas in Australia.
Through printing services and service providers you can order Business cards online in printed form. these services usually offer a proper business card design to make your business card the one that reflects your company in a clear manner.
Also, you can distribute flyers, hang banners and ad posters to introduce your new business. But make sure you don't waste your time in marketing and advertising where there is no potential of having customers that need that particular service.


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text:
What is in this article?:
- Sweet wine comeback entices California vintners
- Producing sweet wine in central California
- Dry chardonnays, cabernets and merlots dominate wine sales in the United States, but experts believe sweet wine could make a comeback, creating new opportunities for farmers and vintners.
- People who enjoy soda, chocolate and candy are stepping up to the bar and ordering expensive sweet cocktails. California wine producers are beginning to realize consumers' desire for refreshing, easy-to-drink libations isn't being met by their wine.
Producing sweet wine in central California
Many sweet and dessert wines are made from grape juice with sugar concentrated by partial drying, freezing, botrytis infection and late harvesting, according to UC viticulture specialist Matthew Fidelibus, a conference organizer.
Fidelibus researches winegrape cultivars best suited for the San Joaquin Valley of California at the UC Kearney Agricultural Research and Extension Center near Parlier, where the weather is quite different from the storied wine production locales in Napa and Sonoma counties.
Fidelibus' interest in sweet wine was piqued in 2008 by an unplanned, but fortuitous experiment with Diamond muscat raisin grapes. Fidelibus was researching a labor-saving process for drying raisins, called dried-on-the-vine. Instead of putting grapes on paper trays between vineyard rows, the producer cuts the grapes' stems and leaves the clusters to dry in the canopy, where they can later be harvested mechanically.
Sometimes, however, cool temperatures early in the fall prevent the grapes from drying adequately. Such was the case with the Diamond muscat grapes. The weather that year left Fidelibus with a supply of partially dried, withered grapes. Fidelibus shipped them to enologists in Davis to be made into wine.
"It was really delicious sweet wine," Fidelibus said. "It started me thinking, maybe we should be studying grapes intended be dried and made into wine to offer another opportunity for smaller local vintners to produce a product with a higher value than the products we have now."
There is still a great deal of experimentation necessary to expand the valley sweet wine industry, such as which grapes are ideal, under what conditions should they be grown and how to treat those grapes after they have been dried. Fidelibus hopes to add ancient Greek winegrape varieties – such as Assyrtiko and Athiri – to the collection of fruit he is growing for observation at Kearney.
"I think the Greek wines are very interesting," Fidelibus said. "The way the grapes are dried is similar to the way raisins are dried here. Farmers are familiar with that kind of process. And the wines are very distinctive. "
Among the participants at the sweet wine seminar were Dinuba farmer Tory Torosian and his sons Tory Jr. and Sarkis. The Torosians cultivate a diversity of specialty fruit on an 80-acre farm at the foot of Smith Mountain. They sell their produce directly to consumers at San Francisco and Fresno farmers markets. Sarkis, currently a junior at Dinuba High School, is planning to major in enology at Fresno State or UC Davis and dreams of eventually producing a special sweet wine from grapes grown on the family farm.
"Those are the kind of people who would be able to do something like this," Fidelibus said. "It wouldn't make sense for them to make regular table wine. That's readily available. These would be handmade, top quality wines that demand a premium price."
Such a specialty product corresponds with the Old World custom of sharing an exquisite sweet wine with guests, a practice described by Wine Hall of Famer Darrell Corti at the sweet wine seminar.
"They are used as welcome drinks," he said. "They indicate your standing in the household when they are served to you. The glass is always small, but it may be refilled often. They show the esteem the producer has for you. Table wine is for consumption. Sweet wines, especially the natural sweet ones, are for celebration. We should look at them in that light."


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Kim Kenney-Rockwal is the Elms College MBA Program Director. Prior to joining the college she was the Director of Human Resources at Health New England, located in Springfield, Mass., where she oversaw HR Operations, Process Improvement, and contributed to the strategic direction of Talent Management. Ms. Kenney-Rockwal served as an internal Executive Coach, supporting the delivery of High Performance programs and coaching activities throughout HNE. Ms. Kenney-Rockwal obtained a Senior Professional in Human Resources (SPHR) designation from the Human Resource Certification Institute, is a Lominger® Practitioner, a Myers-Briggs® Type Indicator Master Practitioner and a Certified Executive Coach. She is a member of the Society for Human Resource Management, the Business Advisory Council of the Massachusetts Rehabilitation Commission, and a member and past president of the Human Resource Management Association of Western New England.
B.S., Westfield State College
M.B.A., Elms College
BUS642 Managing Innovation and Technology
Professional Experience:
IT Operational Support Manager and Incident Management Process Owner, UnitedHealth Group
Information will be available soon.
Alumnae Library 312
413-265-2421 | firstname.lastname@example.com
B.A., College of Our Lady of the Elms
M.T.S., Boston College
Ph.D., Duquesne University
Dr. Peter A. DePergola II, an internationally noted expert in neuroethics, is Chair of the Ethics Consultation Service and Ethics Advisory Council at Baystate Health, where he consults with patients, families, and healthcare professionals as they navigate moral decisions surrounding life and death. He holds academic faculty appointments as Assistant Professor of Medical Humanities at Elms College; Clinical Assistant Professor of Medicine and Bioethics at UMass Medical School; Clinical Assistant Professor of Ethics and Professionalism at Tufts University School of Medicine; and Research Scientist at the American Academy of Neurology. A member of several professional and academic societies, including the American Society for Bioethics and Humanities and the International Association for Education in Ethics, Dr. DePergola earned his bachelor's degree, summa cum laude, in religious and philosophical studies, concentrating in ethics, at Elms College; his master's degree, magna cum laude, in ethics, concentrating in bioethics, at Boston College; and his doctoral degree, summa cum laude, in healthcare ethics, concentrating in neuroethics, at Duquesne University. He is an appointed member of the prestigious International Council on Neuroethics, a referee for the journal Academic Medicine, and the author, most recently, of The Neuroethical Case Against Cognitive Memory Manipulation (forthcoming, 2017). Dr. DePergola's current research explores the neurophilosophical and neurotheological relationships shared between autobiographical memory, emotional rationality, and narrative identity in light of contemporary capacities in cognitive manipulation, particularly as it relates to ethical decision making and the metaphysics of hope.
B.A., Business, Management Elms College
M.B.A., International Management Purdue University, Krannert School of Management
Executive Management, University of Virginia , Darden School of Management
BUS 501 Accelerated Business Foundations - Finance, BUS 600 Managerial Finance
Professional experience:
Computer Sciences Corporation, Account General Manager/Account Executive/Account Director
Fujitsu North America, Account Director, Client Account-RBS Citizens
United Technologies, CIO, UTC Power
B.A., Accounting, Elms College
M.B.A., Management, American International College
BUS 501 Accelerated Business Foundations-Excel
Professional experience:
Travelers Insurance Company, Select Accounts Product Manager
Since 2001, Al Kasper has been the President & Chief Operating Officer of Savage Sports Corp., a leading manufacturer of hunting and sporting firearms, archery equipment, shooting ranges, shoot houses, and targeting systems. Mr. Kasper joined the company in 1996 as its Vice President and Chief Financial Officer and has quickly grown to be a strategic leader for the Company. Previously, Mr. Kasper worked as a Group Controller and Operations Manager for The Conair Group, Inc. in Pittsburgh and an Operations Manager for divisions of Danaher and United Technologies Corporation. He received an MBA from the University of Massachusetts and a BS in Accounting from Western New England University.
Gaylord House
413-265-2300 | firstname.lastname@example.com
David Kimball earned his Sc.D. from the University of New Haven, Conn., and he has his BS, BA, and MBA from Western New England University. He is the Chair of the Elms College Division of Business. He co-authored the text Sport Management: Principles, Applications and Skills, now in its second edition. Dr. Kimball is interested in the role that mission statements play in the role of being a globally, socially, oriented organization. He also applies his doctoral research on corporate mission statements to assist students in analyzing organizations such as Starbucks, Nike, Blockbuster, and Ford. As the faculty advisor for the Grinspoon Entrepreneurship Initiative, Dr. Kimball mentors students developing business concepts and opportunities.
ACC613 Business Law & Ethics for Accountants.
Principal, Burkhart, Pizzanelli, P.C.
Information will be available soon.
Gary Russett earned his MBA, with a major in Accounting, from Elms College and his BA, with majors in Accounting and Finance, from Massachusetts College of Liberal Arts. He is currently Controller of Elms College and has over 25 years of financial experience. His industry experience includes public accounting, health care and higher education. Courses taught: ACC602 Accounting for Managers. HTH200 Introduction to Health Services
Information will be available soon.
416 Berchmans Hall
413-265-2204 | email@example.com
B.S.N., Madonna College
M.A., M.Ed., Ed.D., Teachers College, Columbia University
Dr. Scoble has over three decades of experience in academic, administrative and consultant roles. Beginning as Director of the Division in 2003, she has lead the division's development from a traditional baccalaureate nursing program to now include several educational pathways for advancing the education of RNs and a Master of Science in Nursing. Dr. Scoble has previously held faculty appointments at Teachers College, Columbia University and the University of MA Boston; and several administrative positions in acute care organizations ranging from unit manager to chief nurse executive. Her areas of expertise include nursing services and health administration, organizational assessment, professional practice models for nursing and management and leadership development. Recognized for her leadership in professional nursing both nationally and abroad, Dr. Scoble currently serves as President of the MA Association of Colleges of Nursing and co-chairs the MA Institute of Medicine Action Coalition. Consulting internationally for the Institute for Nursing Healthcare Leadership and Partners Healthcare International (formerly Partners Harvard Medical International) since 1999, Dr. Scoble has had programmatic experience in multiple countries including Colombia, India, China, Dubai, and Turkey. Dr. Scoble is a member of Sigma Theta Tau International and the National Honor Society of Alpha Sigma Lambda.
B.A., University of Massachusetts, Amherst
MBA, Western New England University
M.Ed., University of Massachusetts, Amherst
Professional Experience:
Educator IV, UMASS Amherst Outreach
We are a private Catholic coeducational liberal arts college founded in 1928 by the Sisters of St. Joseph of Springfield, Massachusetts. Elms College is located in Chicopee, Massachusetts, and grants associate's, bachelor's, master's, and doctoral degrees.


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The Chicago Blackhawks are in the middle of a crisis. Patrick Kane is out for the rest of the regular season with a lower-body injury. Jonathan Toews was hit hard by Brooks Orpik of the Pittsburgh Penguins, and head coach Joel Quenneville says he will not play in any of the six remaining regular-season games.
The Blackhawks have lost three games in a row and have been playing unimpressive hockey since the team returned from the Olympic break.
While fans are scratching their heads and wondering what's going on, head coach Joel Quenneville has to figure out how to turn this thing around and hopefully do it before the playoffs start.
Here's a look at the five biggest questions the Blackhawks have to answer.


text:
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$4.5B a year is the target for ON-LABEL use. Extended use would go beyond that. While nobody expects to ever get 100% of the total market, there are also patients who have not been formally diagnosed yet, simply because there has been no treatment/cure for it. Now that there is a treatment, number of patients will tick up.
All the numbers still work. Still 15K patients, still $300K/year. Still $4.5B/year available market. STILL NO COMPETITION.
Thx - but where do you get 15,000 FROM - I thought the market was 1-3 thousand.
3,000 in the USA
7,000 in the EU
5,000 in the rest of the world
Source was the interview with the CEO. A video of which was available online.
Aren't you the guy who said revenues would be $22M this quarter? Nobody here is buying your BS numbers.
Whatever you do, do not listen to Yasser! He has a price target of 1,500!!!!!! lol
I was expecting more, it is true. I need to find out why they didn't have a bigger beat on earnings. No BS, they missed my number, and apparently lots of other people's number too based on an 8.65% decline on 4x average daily volume.
Welcome back Arthur/Censored. We missed you (not really).


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My guess, and hope, is he suggested to Drew to bail out now
before this turns into a somatic issue. Tissue damage. Ulcers.
Then, the drinking begins. Your in Wi> Larry, careful.
Soon thereafter, its a cheese/sausage platter, and now the pounds are
piling on.
No, Larry...the time is now. Depart while you still have your health.
For the love of God Larry...take a weekend flight to the St. Thomas>.
"Johnnie' will understand.
Good bye Drew. Bye>>>


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Total Annihilation Soundtrack
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Common Core of Data: Public Elementary and Secondary School Revenues and Current Expenditures, 1982-1988 (ICPSR 6943)
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This file provides information for the 1981-1982 school year (fiscal year 1982) through the 1987-1988 school year (fiscal year 1988) on state, intermediate, and local revenue sources, as well as instruction, support services, and noninstructional expenditure functions for public schools in the United States. Also provided are data on average daily attendance (ADA) and fixed charges.
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United States Department of Education. Institute of Education Sciences. National Center for Education Statistics. Common Core of Data: Public Elementary and Secondary School Revenues and Current Expenditures, 1982-1988. ICPSR06943-v1. Ann Arbor, MI: Inter-university Consortium for Political and Social Research [distributor], 1998. http://doi.org/10.3886/ICPSR06943.v1
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Peanut Butter Cup Overload Cake
Today, I turn 34 years young, and I have the most serious of serious questions to ask. Does this mean I'm now in my mid-30's? If the answer is yes, don't tell me. It dumbfounds me to think that at 34 years old, my mom already had a 9-year-old and a 7-year-old. I barely feel like a grown-up, save for the mortgage payments and general responsibilities that come with not being 18 anymore.
If time is going to keep on moving, we might as well welcome it with open arms and some phenomenal cake, right? I have had this cake on the brain for months, but decided to shelve it and save it for my birthday. I couldn't think of anything more perfect for me than an overdose of chocolate and peanut butter to the highest degree.
I basically took my favorite chocolate cake, my favorite peanut butter frosting, tons of peanut butter cups, and smooshed it all together into one of the most fabulous cakes I have made to date.
For someone who could eat chocolate and peanut butter for breakfast, lunch and dinner, this cake is a dream come true.
The cake is the same one I used for my Snickers cake last year; do you remember how much I went on and on about how it's the best chocolate cake ever?
Well, it's still the best chocolate cake ever.
Case closed.
The peanut butter frosting is a double batch from my chocolate-peanut butter cupcakes, and I love it because it's silky smooth, super peanut butter-y and not at all too sugar-y. I would love to just eat it from a bowl with a spoon. However, I'll settle for it on this cake along with tons of chopped peanut butter cups, because, of course, there needs to be peanut butter cups.
I plan to spend my birthday relaxing, going to a hockey game, and eating a ridiculous amount of dessert.
That's what birthdays are for, right?
One year ago: Italian Easter Pie
Three years ago: Tiramisu Cupcakes
Four years ago: Easy Vanilla Bean Buttercream
Six years ago: Slow Cooker Beef Burgundy
Peanut Butter Cup Overload Cake
Yield: 12 to 14 servings
Prep Time: 3 hours
Cook Time: 32 minutes
Total Time: 3 hours 30 minutes
A sinfully rich three-layer chocolate cake with peanut butter frosting, chopped peanut butter cups and a chocolate ganache.
For the Cake:
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups buttermilk, at room temperature
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons vanilla extract
For the Peanut Butter Frosting:
2 cups powdered sugar
2 cups creamy peanut butter
10 tablespoons unsalted butter, at room temperature
1½ teaspoons vanilla extract
½ teaspoon kosher salt
⅔ cup heavy cream
For the Chocolate Ganache:
8 ounces semisweet chocolate, finely chopped
¾ cup heavy cream
30 miniature peanut butter cups, coarsely chopped, divided
1. Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
2. In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).
4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.
5. Make the Peanut Butter Frosting: Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as needed. Add the heavy cream and beat on high speed until the mixture is light and smooth (do not overbeat).
6. Assemble the Cake: If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Cover with 1 cup of the peanut butter frosting and sprinkle 10 of the chopped peanut butter cups over the frosting. Top with a second cake layer and cover with another 1 cup of the peanut butter frosting, and top with another 10 chopped peanut butter cups. Place the final cake layer on top face-down. Frost the cake with the remaining peanut butter frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.
7. Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.
8. Garnish the Cake: If the ganache was mixed in a bowl, transfer it to a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Top with the remaining 10 chopped peanut butter cups. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.
286 Responses to "Peanut Butter Cup Overload Cake"
Awesome cake, birthday girl! I love that you chopped the regular-sized Reese's (more peanut butter per bite than the mini-sized ones) to put on the cake. I also love that this is peanut butter and chocolate overload madness. We happen to be the same age and like you, I could eat chocolate and peanut butter all day. This cake is on reserve for my next birthday!
Happy Birthday! You and I share a birthday, and, like you, I generally make something for it since I'm the baker in the family, so for the past several years, I've looked forward to seeing the wonderful birthday desserts you're going to post because they always seem to be exactly what I want. This is no exception. I was craving a chocolate peanut butter cake. I usually am. I made the birthday chocolate PB cheesecake one year and it was too good for words. This also looks amazing, and I'm so excited to make it!!
Hope you have a great birthday today!!! Thanks for the perfect birthday dessert, as always!
Happy Birthday Michelle! I totally understand the comparison making between self and mom. My mom…got married on her 16th birthday and had my brother the next year the day before her 17th birthday. My brother made her a grandma @ age 38. (And my parents are still happily married…how awesome is that???) Me…I got married at 40 and miraculously became a 1st time mommy at 43. We all have to live our lives within the windows of opportunity that our life presents. I have pegged myself "the late bloomer"! Enjoy and no, I won't tell you that you've hit the mid-thirties…LOL!
Happy Birthday Michelle!!
My birthday is in 3 days and, as the baker of the family, I think you've given me the PERFECT cake to bake! I'm totally crazy about peanut butter & chocolate. Hope your 34th is wonderful! 🙂
I cannot believe we have the same birthday. Michelle, happy birthday. I pray for good health and blessings to you. And more delectable desserts to come.
Happy Birthday you young pretty "Girl" Enjoy your youth and just revel in it. Age is only a number. It is how you feel inside that reveals your true age. I turned 60 this year and still feel like a 16 year old girl. Never stop laughing, having fun and being a free spirit. As for this incredible cake…out of this world and I can't wait to try it. Peanut butter and chocolate are heaven on earth!
HAPPY BIRTHDAY!!! Hope you have a fantastic day and many blessings in the year ahead!
I can't wait to try this. After I read the recipe & finished drooling, I saw this article about "9 Amazing Cakes To Make For Birthdays" and was sooooo excited to see you on there. Congratlations!!!
Happy Birthday Michelle! Your cake and photography get me in the Cake Mood! I am Not a cake person, rather a pie girl so Kudos to You! Your age is only how you feel and what people perceive! You are young and young at heart and will probably look & feel young when you are in your 70's! Enjoy life and your loved ones!
Happy Birthday!!! I know exactly what you mean about barely feeling like you're grown up. I'm 31 and sometimes I really have to think when someone asks how old I am because I still feel like I'm still in my early 20's! I hope you have a great birthday!! That cake looks absolutely AMAZING!!!!
Happy Birthday! It's like you know I've been obsessed with making three layer cakes, or else why would you post this delicious recipe to tempt me?? Unfortunately my kitchen is being renovated so baking anything right now is a huge hassle. I've been on a chocolate cake kick, trying a bunch of different recipes. I've found two others that were very good, so I'm excited to try this one as well. The frosting you used for this cake is actually my go-to peanut butter frosting! It can't be beat.
Is there any way i can omit the coffe ???
I made it with water in place of coffee. I can't say how it compares, but I can say it was delicious and still very chocolatey. It doesn't taste like it's missing anything to me, and unless you had a side-by-side comparison, I don't think anyone would complain.
Happy birthday! You are almost exactly eight months older than me, so mid-thirties or not, I'm close behind you. I don't have kids as old as your mom did at this age, but I do have two kids in addition to the mortgage and other adult-ish responsibilities, and trust me, kids do nothing to make you feel more like an adult!
I actually do not like chocolate cake–but this one looks like it's fudgy enough that it would be good for me (the thing I dislike about chocolate cake is the light, spongy nature of so many of them) and I can usually eat chocolate cake if it's covered in frosting that is peanut buttery or minty. Chocolate + peanut butter is always a winner!
This looks sensational!
Ok, you've ruined me. I've been wanting to bake a cake for best male guy friend and then I was going to make Smitten Kitchen's cake: http://smittenkitchen.com/blog/2008/08/chocolate-peanut-butter-cake/
AND THEN YOU POSTED THIS!!! Now I'm going to have to make 2 cakes.
One for him, and one to celebrate your belated Bday. Happy Birthday! I turn 34 this yr too. And I've got no kids. I better get started (on this cake) huh?
Happy belated Birthday! Somehow I missed that part on Tuesday. I love reading your posts & checking out your recipes, too. I especially like your "Friday things" posts….they're always entertaining & a joy to read. You are definitely talented in so many ways! Do you do your own food photography? The pictures are always amazing! Hope your birthday was wonderful & keep being the special person that you are! 🙂
I was wondering about a substitute for the coffee ingredient. I would LOVE to make this for my husband for our anniversary but we aren't coffee drinkers. I'm assuming it's added for flavor and moisture; could i just use more milk or water in place of the coffee? Would you mind emailing me and letting me know? Thanks!
Cami Smith
I made this cake from your blog this weekend. Oh.My.Goodness. My family could not stop going on and on about it. It was a huge hit! I think the chocolate cake part was the best chocolate cake I've ever had. I plan to reuse that recipe to make cupcakes and other cakes from now on. Yum yum yum!!
Amazing! I made this cake for our annual Mother's Day brunch and it was a huge hit. For all those wondering about eliminating the coffee, don't! It adds depth to the flavor and you don't taste coffee in the end product. The cake itself is one of the most delicious chocolate cakes I have tasted. A fair amount of work, but well worth it.
I saw this cake when you originally posted it in March and I knew it would be the perfect birthday cake for my husband. I made it for him and my family today. This is the most amazing cake I have ever made. Not only was it spectacular looking, it was melt in your mouth decadence. I will definitely make this again! Thank you so much for sharing!
THANK YOU! I made this yesterday for my husband's birthday and everyone was freaking out about it! You are right, that chocolate cake is excellent and everything else is just incredible as well. I posted a few pics of it but I wish mine could have looked as perfect as yours! I got into a bit of a rush at the end but it's hard to mess this recipe up! 🙂 LOVE!!
Hi Michelle, my name is Jiohanny, I'm from Dominican Republic, I find your site around a month ago looking for a chocolate cake that I really seem moist and delicious for make a cake really popular here named "Milky Way Cake". Yesterday was Mother's day here in DR and my sister's birthday too. I made this cake receipt, but I filled with "Dulce de Leche" or "Arequipe" (I not sure if you there know it, but is a delicious Milk Sweetmeat like caramel) and covered it with the topping you used for your "Ultimate Chocolate Cupcakes" For the chocolate in this topping I used melted Milky Way chocolates. It was just amazing from now this is my favorite chocolate cake batter. The proportions of the recipes were perfect and very well detailed. Thanks a lot for sharing your culinary experiences for free. I think that I have reviewed more than half of your recipes and they all look fabulous. Excuse me for so long story but certainly these on my list of favorite sites.
Thanks for the delicious cake recipe! When I saw it back in March I pinned it and planned to make it for my birthday (and Co-workers birthdays) in June. I made it this morning and brought it to work at lunch time. It was GONE within 35 minutes! Everyone loved it! I gave them your recipe and instructed them to your blog also! Have a great day!!
Thank you for sharing this fabulous recipe! I just googled "chocolate cake with peanut butter frosting", and found your blog, so nice job! I made it this weekend for my son's birthday for a family party of 20, and everyone RAVED about it! Every part of it was off the charts….the cake itself, the pb frosting, the chocolate ganache, the mini pb cups….outrageous if you're Reeses obsessed like our family. Definitely worth the time and effort.
Also, I just wanted to share with those of you who don't drink coffee for religious or other reasons (since I was searching the comments for tips on this), I made it with 1-1/2 C hot water in place of the coffee and it turned out PERFECT. I had another old fashion chocolate cake recipe that called for hot water, so I assumed it would turn out okay and it did. It's possible the coffee brings out a richer chocolatey flavor in the cake, but without it I'll say it was still exceptionally moist and chocolatey and there is so much goodness going on with the ganache, frosting and candy that it wasn't missed. Also, I made it as a 2 layer cake (I only had 2 round pans available at the time) and it was fine, although your 3 layer photos are beautiful. 🙂
Can't wait for the next special excuse I can find to make this cake again!
Thank you so much for this recipe! I made it for my brother's birthday today (we are big peanut butter cup fans!) and it is absolutely devine! He loved it. You are right- it is the best chocolate cake recipe ever. I made it gluten free and with some modifications as I'm in Scotland (couldn't find Dutch process cocoa and with only 2 eggs as apparently our eggs are bigger- who knew?!) and it was still incredible. Going to try your snickers cake next!
Beautiful cake. I made it for Father's Day for my husband. Tasted delicious but I had trouble with the frosting. It was difficult to work with and not the consistency that I had expected. When I tried to spread it, it didn't stick to the cake. The frosting peeled off the cake and stayed on the spreader. It was like the frosting was too slick and not sticky enough. Any suggestions? I am new at baking this kind of thing (I usually make squares) and this is the first time I baked a triple layer cake. The cake is fantastic though and this will be my go to chocolate cake recipe. Thank you.
I made this cake for father's day. It was a huge hit. I loved how rich and dense the cake came out paired with the delicious peanut butter frosting. Only thing is next time I will listen and use the parchment paper as the cake was so dense it was sticking to the bottom of the pan. i was also wondering if you had any tips on how to prevent the crumbs being mixed into the frosting when trying to frost a cake- i always struggle with this. Thanks for the amazing recipe! Will definitely make again.
I've been searching for the perfect chocolate cake recipe (to make this and also for a choc mint cake!) and it really sounds like this is it! However, I only have one of each size of cake pan and so I usually make one taller cake and slice into 2, 3, or 4 layers after baking as required. Would that work with this cake (obviously I would adjust baking times)? I want to make it for this weekend and don't think I have time to get another tin….
Thanks – and I love your blog
I made this cake with a few slight variations for our Father's Day get together because my Dad is a huge chocolate and peanut butter lover and this cake was a HUGE hit!! Everyone at the partying was raving over it and wanted the recipe. It put all other desserts at the party to shame and I have already been asked to make it for the next family gathering. It's absolutely delicious and beautiful, definitely a keeper!!
I made this cake for the 4th of July. It was gone before the sun set that day! I caught my nephew licking the plate it arrived on! The cake was so moist and tender. The peanut buttercream frosting was an excellent foil to the semisweet ganache! Once cut, this cake is a beauty to behold…. It's beautiful inside and out! Thanks for such a great desert!
I baked this beautiful cake for my daughter's 18th birthday. She loves peanut butter cups and chocolate. The cake turned out perfectly and made quite an impression on our family. Pictures were taken. 🙂 Thanks so much for sharing this recipe and your gift of baking with us. You are a talented lady.
I made this cake for my daughter's birthday today and OH MY GOODNESS!!! So moist, flavourful and not too sweet. Didn't change a thing and wouldn't. I love pb and chocolate and this is a perfect cake for that. I have thought about making this cake in a chocolate mint version with the only change being the icing and use Andes instead of pb cups. Thank you for the great recipe.
Wow. What else can I say? I made this for a friend's birthday, and also a housewarming. It was amazingly decadent – peanut butter and chocolate (combining two of our favourite things). I never thought of using them together, but it worked really well. Thanks so much for sharing this with us, I can see it's going to become a favourite!
First off, happy belated birthday! Second, I just wanted to leave a comment to let you know that this cake was absolutely fantastic. The cake really is the best chocolate cake ever, super moist without being too dense, and really really chocolatey. The frosting is sooo soo good, like the inside of a reese's cup, and the ganache on top was just perfect. I brought this to my boyfriends birthday, attended by about 20 of his relatives and catered by a food company, and the look on his face when I brought him this cake was priceless! I got tons of compliments from both him, his family, and even the caterers for not only presentation, but for taste too! One of the relatives even begged me to show her how I made it! We got to take the leftovers home and they lasted for several sinful, delicious days. If you are a fan of peanut butter and chocolate, for all that is holy MAKE THIS CAKE. So thank you so so much for not only a delicious cake, but for helping me to boost my confidence in my baking skills and to impress my boyfriend's family! You rock! 🙂
This cake looks amazing!!! Happy belated! I was planning to make a cake just like this for a work baby shower. Glad I have some direction now. I'm a little nervous about the ganache…but eager to try it. Had a quick question: Can I sub in greek yogurt for the buttermilk? If so, what would be the appropriate amount? I have 0% on hand, but 2% may be better taste wise. What are your thoughts?
Yay! I usually use that exact chocolate cake recipe when doing your cakes — I've found it to be my favorite for all chocolate cakes 🙂 Glad to see it here so I don't have to pull up multiple recipes. BEST CHOCOLATE CAKE EVER! 😀
Can't wait to make this for my brother's birthday
Little tip: put the egg yolks in the wet mixture, but separate out the egg whites into a separate, clean dish. At the very end right before pouring the batter into the pans, whip the whites into soft peaks, and fold it into the batter. 🙂 Fluffy, moist cakes every time
Made it for my brother's birthday 🙂 here's the final product:
good job for this AMAZING cake, i seriously feel like licking my screen (jk) but it's really awesome! I was just wondering if i could reduce the sugar amount in the buttercream because I don't like the taste of sugar, I want that amazing taste of peanuts in my cream, not the sugar's. can I for example put half a cup or not put any?
I made this cake yesterday and it was amazing!! I love making new cake recipes and I think this one may be the best I've ever made! I will definitely be making it again 🙂 The only thing that was perplexing to me was that the batter almost overflowed out of my 9 inch pans…not sure what happened there! But it was delicious nonetheless. Thanks for sharing this recipe.
I made this cake for my birthday and it turned out amazing! I don't drink coffee, so I just used hot water and the cake was still super chocolatey and delicious.
Also, it's even better the next day!!! Such a decadent treat. I was going to save half of my cake for sharing with friends this coming weekend, but I think I'll just have to bake a second cake on Saturday! My husband, daughter and I are enjoying this cake too much to save it!
I don't drink coffee either, but definitely use it the next time you make this. It really adds to the flavor of the chocolate cake but you don't taste the coffee at all once the cake is baked and everything is assembled.
First and foremost, thanks for sharing this outstanding recipe. You truly were not exaggerating when you said this was using the best chocolate cake ever. The cake was light and full of chocolate taste but not too sweet. The cake in combination with the frosting, ganache, and Reeses is simply beyond words. I made this for my son's birthday two days ago. Everybody is still talking about it and I can't believe how many requests I've gotten for the recipe. Michelle, again I thank you for offering up such an incredible recipe.
P.S. The cake is even more amazing the next day.
Tossing aside the urge to buy a bakery cake for my daughter's baby shower, I made this cake. It was an eye-catcher for sure. People couldn't wait to cut it. In minutes there was nothing left on the serving plate. However I did omit the PB cups and it was still absolutely delicious. You and I received a lots of compliments. Thank you for such a wonderful cake.
I made this over the weekend for a friends' birthday and it was fabulous! I couldn't believe how moist and flavorful the chocolate cake was. It definitely seems important to use the dutch process cocoa powder and good dark coffee (which I did). It's definitely a rich cake and a million calories, but well worth it. I bake from scratch quite often but everyone at the party was saying this was one of THE BEST desserts I have ever made. The only thing I would do differently next time would be to wait for the ganache to set up more. I got impatient and just started pouring it on the cake and it was still too thin and went everywhere on my plate and cake board. Oops! Anyway, thank you for sharing such a great recipe, I will definitely be making this again!
I made this cake yesterday and overall was very pleased with how it turned out! The chocolate cake was very moist. To anyone thinking they won't like it because of the coffee, trust me, you won't taste coffee. It just brings out the chocolate flavor. I loved the peanut butter frosting too. It was not too sweet at all, but very peanut buttery! I know it sounds funny, but the heavy cream really lightened it up. The cake is very, very rich so make sure you have a glass of milk handy!
I made this yesterday and it is perfection! Turned out beautifully. The perfect dense, moist and fudgy chocolate cake in my opinion. The peanut butter frosting was just right, great peanut butter flavor and not overly sweet. So glad this was the recipe I went with. I I finally have found the recipe that fits my idea of the perfect chocolate cake. Best cake I have ever eaten.
I found your recepie just browsing around. I have now made four of these cakes. They are a big hit. It was requested that I make one for a Bake Sale/Auction at church. It made 100.00!!!! Everyone is requesting it for their birthdays! 😀 Thank you so much for sharing your recepie. I love your site!
Made this cake for my son's birthday this past weekend, and it was delicious. The chocolate cake was very moist (I'll be using this recipe for other chocolate cakes in the future) and the peanut butter frosting had great peanut butter taste without being overly sweet. I found several other Peanut Butter Cup Cake recipes online, but I was glad I went with this one.
It is very rich, so I would save this recipe for a special occasion celebration cake.
This cake sounds amazing! My son requested a chocolate and peanut butter cake for his birthday. I love other recipes of yours, so I have no doubt this will be delicious too. Question, I want to make this as a sheet cake? Is it enough batter for two 9×13 pans or one 9×13 and one 8×8? Also, any recommendations on time? Thank you so much!
Hello! This looks absolutely delicious, and I'm hoping to make it for my s.o's birthday. However, I would probably need to make something smaller as it will just be the two of us. Any ideas on how I could make this in a mini cake form or something more tart sized? I'm not really sure how to adjust the cooking times. Thank you! Your recipes never fail to please!
Hi there! I know this is an older posting, but I'm hoping you still check these! I was wondering if you thought this recipe would hold up okay to being carved for a sculpted cake? I have to make a car cake this coming weekend for a peanut butter cup fanatic. Thanks for posting this! I might make it anyhow, for my own enjoyment!
Oh my lanta. I made this cake for my dad for Father's Day and it was SO GOOD. It was my first time making a 3 layer cake but it turned out PERFECTLY. I couldn't find Dutch process cocoa powder anywhere so I used Hershey's special dark. The flavor was good but not amazing. It was, however, extremely moist and baked perfectly even accross the top. The frosting…OH MY GOODNESS. BEST PB FROSTING EVER. I will be stashing this away for my go-to for the rest of my life. To me, it's what made the cake so good. I made this cake a second time for a work party but made a milk chocolate cake and only did 2 layers. My husband said he liked it better with the milk chocolate so I think that's how I'll make it from now on. I'm sure if I would have followed the recipe exactly and used Dutch process, it would have been excellent. Unfortunatley, it's not an easy ingredient to find so I think I'll be making milk chocolate from now on.
Hi Michelle,
I am just trying to figure out how to make this for my Hubby's birthday on Tuesday. I work that day and won't have time to make it until after I get home. Should I prep the batter the night before? Or just bake the cakes this weekend and leave it iced in the fridge until Tuesday? In other words, how would you make this cake ahead of time?
I made this cake the other day and it was delicious! I used expresso instead of coffee and, I made my own buttermilk (by substituting 1 Tbsp. of lemon per cup of whole milk ). I made a thicker 2 layers instead of 3 and used the rest of the batter for cupcakes. This is a great recipe, very moist, came out wonderfully.
Michelle! Michelle! Michelle! I want to first say that I love your recipes and website. I made this cake last night for my family and literally all you could hear was "mmmm, yum, oh my gosh" . I have this one cake I make for my family all the time, one of those family favorites and last night everyone said they have found their favorite new cake. Now, I have another amazing family favorite to make. Thank you so much for posting this recipe. I will never use another chocolate cake recipe. This will be my go to recipe for chocolate cake from now on. It is just THAT delicious!!! Going to look through your recipes again and pick another one to make. Keep the deliciousness coming!!!!
I just made this cake today for my brother's birthday! It was absolutely fantastic! Everyone loved it and surprisingly it looked almost exactly like the gorgeous pictures. I used Valrhona cocoa powder that I bought online. The cake itself was incredibly moist and rich! I will definitely be making this again in the future and I especially love that you can freeze this cake. Thank you for an unbelievable recipe!
Finally made this cake (after bookmarking it when it was posted) for a friend's birthday. First off, it turned out so pretty that she took a picture and started sharing it with everyone. Second, it was SOOOOO good. I gave a piece to another woman in the office who promptly abandoned her JUST purchased lunch in favor of cake…because of course… My husband claimed that he could eat just the cake part with no frosting or anything because it's so yummy. 10 stars out of 5. If you love chocolate and peanut butter then MAKE. THIS. NOW. And if you don't love chocolate and peanut butter (?!) then I think your tastebuds are broken…
Wow! This turned out so incredibly delicious. I actually made it in cupcake form, filled w/the ganache, frosted, drizzled w/ganache & melted pb, & topped w/a peice of a Reese's. Bakery quality in both taste & presentation. Thank you so much for sharing this which I will use over and over again! 🙂
Thank you for the fabulous recipe! I just made this tonight for a birthday at work tomorrow. Cake turned out beautifully. Had to level the layers but that let my husband and I taste test it. ~wink~ Peanut butter frosting is rich and creamy and made plenty to frost the cake and layers–I always worry that there won't be enough. Chocolate ganache is inspired! Rich, decadent, and positively sinful. Perfect! Thank you!
Hi, I don't have kosher salt for the peanut butter frosting. Can I use regular table salt instead? And if so, how much table salt? Also, where is the heavy cream located in the grocery store? Is it in the refrigerated section? Does it come in a cardboard container or a round plastic tub like sour cream? Thanks!
I just made this cake a few days ago. It is fabulous. So much for being careful with calories! Oh well..it is totally worth it. If anyone is worried about the coffee…don't be. I don't drink coffee at all, but I loved the cake. It's moist and you can't taste any coffee at all. Mostly what you taste is the wonderful peanutbutter flavor. Be careful not to put too much frosting between layers – I think I overdid it and then it was tough to get the whole cake covered. My daughter will be 21 this year and already said that she wants this cake for her birthday. Thanks for the great recipe (and it wasn't too difficult to make either!)
Hi Michelle! I made this cake today for my sister's birthday, and I can't wait to dig in. I have a question about the frosting: I made this in two 9-inch layers (tall pans, baked for appx 40 min total and they came out fine) and I put a little extra frosting in the middle since I did not have three layers. I barely had enough to cover the cake. I also found it to be very stiff and difficult to spread. Did I maybe not mix it long enough? I used th recipe exactly as you stated, no substitutions.
I have made this cake twice in the past year and are getting ready to make it again for my boyfriend's birthday. This is the most deliciously moist and impressive cake ever and I get rave reviews every time i make it. I even made a little one for a friend of mine out of little springform pans and mini Reeses cups and it turned out so adorable and just as delicious! Thank you so much for this recipe!


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Lake Worth Activist Center the Night Heron Folds Its Wings
The first in a series of events to memorialize and celebrate the passing of the Night Heron Grassroots Activist Center, the cafe made for a day to mist an aging hippie's eyes: homemade vegetarian fare, untutored acoustic music, a youngish crowd of many genders, and barefoot children scampering across a garden and yard of primitively tended tropical flora.
That spirit of community and concern is what first brought the Night Heron into being three years ago this December, in a faded commercial complex by the FEC railroad tracks north of downtown Lake Worth. Entirely self-funded, it was exactly what it claimed to be -- the hub of the quirky little city's political counterculture, seriously intended, light of heart.
An unusual project anywhere in the U.S., the center and its DIY idealism were almost freakishly so in South Florida. Environmental and immigrant rights groups met and planned there. Reading groups studied the roots of racism. Discussion groups mulled gender and power. Tutoring was offered to neighborhood children. Prisoner outreach included shows of prisoner art. Films were screened. Yoga was practiced. Sometimes folks just got together and danced.
The Night Heron's core was a lending library, with shelves full of labor history, feminist thought, environmental tracts, anarchist and Marxist theory -- not the kind of stuff found at the airport book shop. It reflected the center's avowedly radical philosophy, which set on edge the teeth of many of Lake Worth's more mainstream residents. They'll be relieved to see the center disappear, no doubt. (But you can't kill the word: the library will live on, as will the center's co-tenant, the radical environmental journal Earth First!, both at locations TBA.)
The center's demise has several causes. The activists' energies have become dispersed, with informal collectives grown up around local land trusts and individually owned spaces. Funding has always been erratic. Faced with the need to renew their lease in November or carry on elsewhere, by other means, the Night Heron's core group decided it was simply time to move on.
A better world is possible, the center's people believe, and for a few hours yesterday at the Monkeywrench Cafe--and a good many more throughout the utopian project's three years--that dream was brought to life. The Night Heron will soon be just a memory, but the dream lives on.
Upcoming Events
[The Night Heron will not go quietly into that good night. A full slate of events is set for the next two weeks: A clear-out/clean-up pitch-in (volunteers now sought) is set for Friday, October 12, a yard sale/bake sale/craft sale/car wash (to benefit Earth First!) for Sat. October 13, and--ringing the curtain down with a barbaric yawp--the End of the World Dance Party on Sat. Oct. 20.
Address: 1307 Central Terrace, Lake Worth. Call: 561-249-2071.
Fire Ant, an invasive species, tinged bright red, with an annoying, sometimes fatal bite, covers Palm Beach County. Got feedback or a tip? Contact email@example.com.
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More useful links for Arizona
Best Time to Fly to Arizona
Regardless of when you book a trip to Arizona, you're sure to enjoy beautiful weather and jaw-dropping scenery. Cheap flights to Arizona are usually available during the summer when the desert climate gets hot and steamy.
Peak Season:
Winter is the peak season in central and southern Arizona, and summer is the peak season in northern Arizona and the mountains. Spring and fall are great times to visit. The mountains are cool and the desert is warm, and in spring the desert's flowers are in bloom.Off Season:
Summer is the off season in the desert and southern Arizona. Conversely, winter is the off season in northern Arizona. Check for cheap flights to Arizona in early fall – some desert resorts still offer summer rates so you can really buy a bargain vacation!
Back to top
Arizona's desert and mountain climates make it a year-round destination. The desert can reach temperatures over 100 degrees (F) in summer, but drop to the 60s in winter. In the northern mountains, summers can be quite pleasant, but the winters icy and snowy. Check before you plan your flights to Arizona as some places may surprise you. Sedona hits the high 90s in summer, but gets cool enough in the winter to see snow. During the summer, the desert has thunderstorms that come up very quickly and cause flash floods. In winter, desert temperatures can drop to below freezing at night.
Driving is probably the best bet for traveling round Arizona. Tucson and Phoenix have public transportation for commuters, which also goes to some of the attractions, but driving in these cities is generally reasonable. Free parking is available outside of downtown Phoenix, although finding a parking space can take some time in Old Scottsdale and the more popular malls. In Tucson, parking spaces are relatively easy to find and the fees are low. Look for car rental rates and discounts when you book your Arizona flights. Many car rental agencies offer markdowns on daily rental rates during the off-season when tourism is low.
Depending on your destinations in Arizona, you may want to drive just to take in the scenery. However, Arizona is the sixth-largest state, so if you are short for time, you may want to take flights around Arizona. There are regional airports in Mesa, Payson, Prescott, Sedona, Chandler, and Scottsdale, and regional commercial carriers to fly you across the state quickly.
Most flights to Arizona arrive in Phoenix or Tucson.
Major airports in Arizona include:Sky Harbor International Airport (PHX) (Phoenix)Tucson International Airport (TUS)
The best bargains and up-to-the-minute deals
Fran KosikA guide for driving through the Navajo and Hopi country that takes you through the best scenery and includes cultural tales—such as the Navajo story of creation—and history.
James E. ShermanPhotographs, background, and historical information about Arizona's ghost towns.
Frank WatersWritten in 1963 with assistance from Hopi elders, this book is still considered one of the most comprehensive collections of Hopi stories and rituals.
Stephen S. ArendBrings the northeastern Arizona landscape to play in the protagonist's search for his past in this medieval fantasy.
More travel tips
Helping you plan your next travel adventure
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To participate in society, one must be recognizable. To be recognizable, one must show one's face.
It is one thing to be unidentifiable in a society where one is always under the control of a male guardian and a perpetual minor, and therefore not a full participant in society. But the Carnita Matthews case in Australia demonstrated how the surreal masquerade ball of face veils in an open society becomes a vehicle for gaming the system. It becomes a means of selective participation in society at the whim of the wearer (or in other cases, those who make her wear it), and presumes a right to pick and choose her responsibilities in society. That is not equality under the law, either for men and women or Muslims and non-Muslims. "Belgian ban on full veils comes into force," from BBC News, July 23:
A law has come into force in Belgium banning women from wearing the full Islamic veil in public.
The country is the second European Union nation after France to enforce such a ban. Offenders face a fine of 137.5 euros (£121; $197) and up to seven days in jail.
Two women who wear full veils launched an immediate court challenge, saying the law is discriminatory.
France, home to Europe's biggest Muslim population, enforced its ban in April.
Belgium's law bans any clothing that obscures the identity of the wearer in places like parks and on the street.
It was passed almost unanimously by the lower house of parliament in April 2010.
MPs voted with only two abstentions to back the legislation on the grounds of security, to allow police to identify people.
Other MPs said that full face veils such as the burka or the niqab were a symbol of the oppression of women.
But critics of the law say it could end up excluding women, leaving those who do wear the full veil trapped in their homes.
And they say the measures are over the top – estimates suggest only a few dozen women wear this kind of veil in Belgium, out of a Muslim population of about half a million.
What matters is that the practice has grown — there used to be none. One could just as well find a situation some time from now where the argument would be they can't be banned because so many women wear them. For something that is wrong in principle, why would one have to try to wait until the number is "just right" — and according to whom?
"We consider the law a disproportionate intrusion into fundamental rights such as the freedom of religion and expression," Ines Wouters, the lawyer representing the two women challenging the ban, told the newspaper La Libre.
She has taken their case to Belgium's constitutional court, where she will request a suspension of the law, AFP news agency reported.


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|About Us
|Contact Us
Latest News
Ladies' Fellowship
All women are invited to attend Ladies' Fellowship on Monday, August 17th, at 6:30 PM in the "old" annex. Diane Shamblin will bring a lesson, and food will be served.
Men's Fellowship
Men's Fellowship willhold a cookout at Lee Casto's house on Saturday, August 20th at 6PM. There will also be a fishing contest, with a trophy going to the winning church - Buffalo Baptist or Elizabeth Baptist. All men are invited to attend!
Guest Speakers
Done Beane, pastor of Lilly Valley Baptist Church in Rainelle, will be preaching the morning message on Sunday, August 21st. Jaycob Phillips, from here at Elizabeth, will then be bringing the evening message. Please come out to support these men, invite someone to join you at services to hear them preach, and pray for them as they prepare their sermons.
Teays Valley Baptist College
Teays Valley Baptist College will resume for the fall trimester beginning on Tuesday, August 23rd. This session's class will be on Religions. Classes begin at 6:30 PM and run for two hours, with a break after the first hour. If you have any questions, please contact the Dean of the college, Hollis Walter.
Crossroads Mission and Branches Domestic Violence Shelter
Right now we are taking coupons for food or personal items. If you have any you would like to donate please see Michelle Luikart.
Spurgeon Daily Devotional
Our Daily Thanks
Prayer Request
We would love to hear about your answered prayers!


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I was looking at some tattoo mags at the bookstore today. And I came across Flash Tattoo mag..and right there on the cover was the tattered tulip from New Moon!!!!
It totally excited me too..because I've been wanting this tattoo, in that exact same spot, for the longest time too!!! Now I know a lot of people said that it has nothing to do with New Moon and all that stuff..but whatever, it'…
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Upon checking my credit, I found a Target credit account from the year 2000. I don't remember applying for it, and it shows no balance, good standing, and no usage.
I called Target, and they claim that they have no account under my SS#.
Here is my question: should I dispute this card? It is by far the oldest account I have, and is in good standing.
03-12-2009 04:25 PM - edited 03-12-2009 04:26 PM
Does your CR give an account number for the card? If so, #1 that is scary **bleep**. #2 Why not call them up, tell them you lost "your" card, and ask them to send you a new one?
That would cancel the old card at least and you wouldn't risk a delinquency or worse.
My CR doesn't show a number. I gave them a call and they wanted the account number. I told them I don't have it and they asked for my SS#. After giving them that, they said they have no account under that SS#....
Its all so very strange.
If it was a fraud issue, I would think that I would have had problems around 2001 or so... but never had ANY issues.
I've been too cheap to get all 3 reports.
...so a TU report should show the number? Interesting...
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Anabelle Pinto's Articles
Retail and Hospitality
Join the Conversation: Where Shopping Experience Meets the New Digital Consumer
The demands of increasingly mobile and digital consumers are creating unprecedented complexity for retailers and brands. How should retailers respond?Read More
Digital Transformation
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Hockey season has arrived, and millions of passionate NHL fans are gearing up to cheer on their team to theRead More
Retail and Hospitality
A Retail Revolution: The Digital Generation Is Changing the Way We Work, Live, Play, Learn, and Shop
Retailers once had a pretty clear idea of who shopped where and how they did it. After all, there wereRead More
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"Mike" may be an avid golfer who enjoys meandering through the sporting goods section of his local retailer. But heRead More
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On any given Sunday, or Saturday, in stadiums across the country powered by Cisco Connected Stadium Wi-Fi, an average ofRead More
Digital and Social
Sports + Social Media = Massive Opportunities
I was at the SEAT Conference in Miami last week, and people are still abuzz about the recent World Cup.Read More


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Thanks for posting yours Sarabells!
I decided to make one last night for my sister's birthday too...as she calls me "Chicken" as a nickname.
It was hard to get the head and tail stable, so I secured them with wooden toothpicks inside, just to be sure!
Pretty fun to make!
too funny. Looks very cute! Hope she liked it!
how did you make this? I wanted to make something like this but have no idea how!
martha stewart did a demo in her magazine in 2005. You can find the info there.
CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.
(if this is a private computer)
Yes please, register now!


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Safe Active Streets Program
The background
In March 2015, a Cycling Imagineering Workshop and a Ministerial Roundtable Dinner with two Dutch Transport Planners was held. The aim was to explore innovative options to provide a safe and connected cycling network for people of all ages in Perth and regional towns.
The report from the workshop can be viewed here and outlines the ideas from each focus area and an action list for the next two years.
A key outcome of the workshop and roundtable dinner was the allocation of $3 million for a demonstration bicycle boulevards and connections to stations/schools program.
The Minister for Transport Dean Nalder announced the Bike boulevards Project on 24 October 2015.
|26/04/2016: Perth's first bike boulevard approved
|24/10/2015: First bicycle boulevards for Perth
What are Bicycle boulevards?
Bicycle boulevards are new to Perth, yet they are used around the world in cities such as Portland, Seattle and Amsterdam. Bicycle boulevard users are not fast cyclists. They are mums, dads, children, senior citizens and others making short to medium length trips on bikes to schools, train stations or shops.
Bicycle boulevards need to be located on local streets with low traffic volumes and speeds, providing bike riders with:
- Safe and comfortable bike routes on streets with lane markings.
- Priority over cars - cars must give way to bike riders.
- An easy, on-street link to local destinations or major bike routes.
Bicycle boulevards are clearly marked routes (with on-road markings and signs) where intersections are designed to reduce the need for bike riders to stop frequently and are much safer for riders to cross major roads. The markings highlight that there are bike riders in the area and that road users need to share the road safely. Some boulevards may be different to others, but the aims are the same.
The lower speed road creates a safer environment for pedestrians, cyclists and motorists.
The following animations further explain the Bike Boulevard concept:
|Bicycle Boulevards: Fact sheet
The pilot projects
The Cities of Bayswater, Belmont, Joondalup, and Vincent are participating in the pilot project, working with State Government to develop locations that would best suit Bike Boulevards. The success of the pilot project is expected to encourage more local authorities to set up Bike Boulevards in their areas. The current projects are:
- Leake Street and May Street Bike Boulevard, Bayswater.
- Shakespeare Street Bike Boulevard, Mount Hawthorn.
- Surrey Road Bike Boulevard, Belmont - for information about this project please contact the City of Belmont.
- Robertson Road Cycleway, Kingsley (Connecting stations and schools project: Joondalup) - for more information about this project please contact the City of Joondalup.
|Bicycle Boulevards: Robertson Road Cycleway, Kingsley - Concept
|City of Belmont
|City of Joondalup
Leake Street and May Street Bike Boulevard, Bayswater
The Department of Transport and the City of Bayswater have been working together to develop a concept for the Leake Street and May Street Bike Boulevard in Bayswater.
The City of Bayswater Bike Network Plan identified Leake Street and May Street as being a potential local bicycle route that could fill a network gap between the Swan River foreshore and Morley City Centre, providing great benefit to the community. Leake Street and May Street, and several other parallel options were considered using the following criteria: route length and directness; potential for future cycling links; hills; connectivity to destinations; local road intersections; traffic volumes and potential for traffic redistribution; and impact on parking and property access.
Leake Street and May Streets were considered to have the most potential to be a successful bicycle boulevard because:
- It provides a direct route from the Swan River Recreational Shared Path to Midland Line Principal Shared Path (PSP), on to Morley City Centre, and encourages local trips to be made by bicycle.
- It runs past Bayswater Primary School and St Columbus Primary School, with a potential second stage connecting Chisholm Catholic College and John Forrest Senior High School.
- It provides easy access to Bayswater town centre and train station.
- The installation of the signalised pedestrian crossing on Guildford Road improve safety and therefore opens the possibility for children residing south of Guildford Road to ride to school.
- It offers immediate and future potential for future extensions in all directions.
Residents and businesses on Leake Street and May Street were contacted during November to discuss the project and provide their feedback on any proposed changes to their street. Before any decisions are made, we want to know what you think about the concept prepared for Leake Street and May Street because you know your local community the best.
Provide feedback
|Street address
|Postal address
|Department of Transport,
Bike Boulevard Project,
GPO Box C102 Perth,
Please include your personal details (name, address, phone, email) for the purpose of providing a response.
All comments will be considered in the development of a final concept and your feedback will be reported back to the Bayswater Council for their consideration before a final decision is made.
The following information is provided to further explain the concept:
Shakespeare Street Bike Boulevard, Mount Hawthorn
The Shakespeare Street Bicycle Boulevard in the City of Vincent has been given the green light after the Vincent Council signed off the proposed design at its council meeting on 5 April 2016 (see Item 9.2.5 from the 5 April Council Meeting) (link below).
The proposed Bike Boulevard has a very large potential catchment area and will provide an alternative to the Principal Shared Path (PSP) along the Mitchell Freeway. Shakespeare Street was one of several options investigated, and was chosen because:
- It is direct, relatively flat, has low traffic volumes and is the longest route.
- It is a Perth Bike Network (PBN) local bicycle route that bike riders already use.
- It connects to the Scarborough Beach Road separated bike lanes.
- Future stages can connect to Aranmore Catholic College, Medibank Stadium, Leederville TAFE, the City of Vincent Library and Loftus Recreation Centre.
The Department of Transport and City of Vincent will develop the design and construction schedule and funding agreement for the project in the coming weeks and this will be considered by the City of Vincent Council next month.
Residents and businesses on Shakespeare Street were involved in extensive community consultation which began in November 2015.
|City of Vincent: Agenda and Minutes
Provide feedback
|Street address
|Postal address
|Department of Transport,
Bike Boulevard Project,
GPO Box C102 Perth,
Please include your personal details (name, address, phone, email) for the purpose of providing a response.
The following information is provided to further explain the concept: