Fresh out of the oven. Needs to cool down before you put the glaze on top.
Glazed, wrapped, and ready to be delivered!
Here’s the recipe: CAKE INGREDIENTS:
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur. I used Bailey’s
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
1. Preheat oven to 325 degrees F (165 C). Grease and flour a 10″ Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes on high speed. Pour batter over nuts in pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze. Repeat until glaze is used up.
4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream liqueur.
Side note; I used 7 mini-dishes. The cake rises a good amount, I filled the mini-dishes 3/4 full, and baked for 40 minutes. If you are nervous about using a Bundt pan, I would just use a 9″x13″ dish. After cooling-poke holes as directed, drizzle glaze on top of cake. Do what’s comfortable for you 🙂 Have fun and enjoy the delicious cake!
This was my first time to a Japanese restaurant, shame on me! There was fried tofu, tempura veggies, rice, melon and a salad. The meal was quite generous in size, really enough for two people. At only $11.00, I thought this was very reasonable.
Sushi House-Alameda, Ca
My daughter and her boyfriend, Pat, pictured above 🙂
Boil 4 eggs, peal and chop
2 avocado’s chopped-Avo’s should be firm, not squishy, if possible
1 Table spoon blue cheese
1/4 teaspoon yellow mustard
3 Tablespoons plain, non fat yogurt
Salt and pepper to taste.
Mix all ingredients. Toast 2 pieces of your favorite bread, place a piece of iceberg lettuce to cover toasted bread. Scoop desired amount of egg salad onto lettuce, top with 2nd piece of toasted bread. Yields about 4 sandwiches.
Try a variety. You could also add any or all of the following; pickles, relish, black olives, green olives, garlic, finely chopped cucumber. Play with it 🙂
I very rarely eat “fast food”. Sometimes when I travel I eat foods that I’m not use to, then I don’t feel so great. You know what I mean. You get that heavy, bloated feeling. It’s easy to find the fun stuff like pizza, churros or popcorn (see my upcoming post about that! LoL), but it’s not as fun as it use to be. I usually bring some food with me when I travel. Such as trail mix, instant oatmeal, protein bars,etc, but those aren’t meals. I like to have a least one real meal per day. When I took my niece to Disneyland a few weeks ago, she really liked to have 3 meals a day, LoL! I don’t like to eat that much, but this trip was about her, so we ate 3 square meals every day.
Look at this beautiful salad! That was my dinner. Complete with craisons, nuts and golden California raisins, my tummy was so happy! The dressing was a simple vinaigrette. Jessica chose a pesto and cheese filled ravioli, topped with pine nuts, tomatoes and a bit of Parmesan! Of course I had to try one 😉 I stay away from pastas and cheeses, but this was a relatively “healthier” alternative to say, nacho’s or something.
You may have to search a bit to find healthier types of food, but it’s out there 🙂
My daughter, her boyfriend and I went out to lunch in Alameda, California. We went to a Vietnamese place called Pho Singh http://www.phosinh.com The tofu sandwich was hands down the best sandwich I’ve ever had in my life! I was hesitant to order it at first because of all the carbs between the bread and the tofu. But to my surprise, this sandwich was worth every calorie and every single carb!
The bread was fresh, crispy outside, but soft at the same time! In the sandwich was tofu, long strips of skinned cucumber, green and red peppers, carrot sticks, cilantro and a fabulous anjou type of sauce. The sauce caused the sandwich to be slightly drippy, but oh man was it fantastic!