Tuesday, May 5, 2009

Happy Cinco de Mayo!

Happy birthday to Miss Courtlyn, who is four years old today -- completely unbelievable. Her mother would like me to tell you that she was born on 5/5/05, and will be 20 on 5/5/25. We both think that's super cool -- and were both excited on 3/3/09. We are, apparently, both nerds.

Happy birthday to Wendy, without whom my job would be sheer misery.

And now -- a few more fun things:

- I know you didn't ask, but I love Hot Tamales. Irrationally. They are nothing but sugar and artificial flavoring, but I love them. 

- I am thrilled to report that our class met our Annual Fund fundraising goal. This is good news, ladies -- it means we can totally rock our $25k goal for next year!

- I am proud of myself for walking tonight, despite the fact that 15 minutes into my five-mile walk, it started to pour. Buckets. Cats and dogs and hamsters and giraffes. Awful rain. And I gutted it out. Yay me.

- I believe I've mentioned the delicacy known as Creme de Menthe cake before -- and I baked another one tonight for our celebration of Wendy's birthday tomorrow at the supervisors' meeting. It is a little slice of mint-and-chocolate heaven. With Cool Whip on top. 10 points if you can name the restaurant I bastardized that tag line from -- bonus points for identifying the menu item to which the slogan relates.

You can make your very own Creme de Menthe cake (photo coming tomorrow). It couldn't be easier, and people will go nuts for it. You'll need:

- one white cake mix (or make your own -- fancy-pants!)
- one 16 oz. can of Hershey's syrup (I actually do like to mix things up & make ganache)
- one tub of Cool Whip
- 2 Tbsp. of Creme de Menthe (or you can cheat & use 1 tsp. of mint extract + green food coloring -- I won't tell) plus a splash more for the frosting

Mix cake according to package directions. Add creme de menthe (or mint extract/food coloring) and mix well. Bake as directed. Let cake cool completely -- really, I mean it -- then top with Hershey's syrup & chill overnight. 

Add a splash of creme de menthe to Cool Whip & frost cake. Keep chilled, or serve immediately.

I promise. It's that good, you won't care that it's totally store-bought & processed. Sure, you can read Deb's blog & learn how to make the perfect cinnamon raisin bagel from scratch ... or, you can read my blog & bake Midwestern desserts with the best of 'em.

And hey -- I walked five miles in the rain entirely because I'm committed to the 3-Day. Perhaps I should *be* committed, but until that happens, please find it in your pocketbook to donate ... click on the widget at right. 

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