Saturday, July 28, 2012

Chicken Fried Rice!

You have asked for it.  I have asked you for your tips and tricks.  I have experimented and I think I have it.  The best chicken fried rice I can produce is no longer a secret!


That being said, can I just tell you how it has been the week from HELL?  My husband was in an accident that was not his fault.  Insurance ridiculousness, other drive (cop) lied about what happened.  They finally busted him on it, got the truth and now our car is headed to the hospital on Tuesday for major ($4,000) worth of) work, possibly more once they get started.  I have spent more time on the phone, ripping behinds this week, than I have my entire life.  I pulled out my inner Jerry Springer a few times, I am not proud, but dammit, sometimes you have to do what you have to do.  ESPECIALLY when I knew my husband wasn't at fault.   Anywho, we will be on the road as planned to visit my son in Hineseville, GA.  He is stationed at Ft. Stewart and we are looking forward to laughing, cooking, sightseeing, and making wonderful memories.  I miss that kid so much.  It doesn't matter how old they get, you miss them when they aren't near you.  We will however, be driving a beautiful rental, provided by my new "friends" at American Family Insurance.  Shoutout to James.....HOLLA James.....*insert eye roll and growling noise*

Ok without further delay, let us get on with this recipe.  So many requests for it lately, decided to get on the ball and make you, my amazing friends happy! 

Oh wait, first let's talk about the rice.  I used minute rice.  Yes...I did.  I don't think the kind of rice you use is nearly as important as what you do with the rice, cook it in and afterwards.  As most of you know I shop often in my local Asian Market.  I buy (sodium laden I am sure but don't care) wonton soup base.  I add it to my water when I am boiling it for rice.  You can add some soy sauce, use chicken stock, whatever, just make sure you do something with the rice.  Add some ground ginger or a slice of regular ginger so it infuses.  Cook rice per your package directions.  THEN.....are you listening?  Put it in the Frigidaire overnight.  Make this rice ahead of time.  You could even make it in the morning and use it at night.  You have to do this, it makes the rice dry out a bit more so it is not sticky at all, separates so easily and is perfect.  Now moving on...


Ingredients
3 cups rice (precooked measure so making accordingly)
1 carrot grated
4 boneless skinless chicken thighs (or use breasts), sliced into small strips and marinated for as long as you want in 3 tbsp soy sauce.
1/4 cup peas
3 eggs (whisked, salted and peppered)
1/2 tsp grated or minced garlic
soy sauce to taste

In a wok or nonstick pan add in 2 tbsp peanut oil.  (use veg if you want).  Heat for 2 minutes on high and add in chicken.  Pour all the juices from the soy sauce in as well.  Cook for 3-4 minutes stirring constantly until cooked all the way through


Remove chicken and put in a bowl and set aside.  Add eggs to pan and scramble completely and then remove from the pan into a bowl.


Add in rice, carrots and garlic.  Stir for 2-3 minutes.  Add in more soy sauce if you choose to taste!


Add into the rice mixture, the eggs, and the chicken and the peas.  Stir constantly!  Fry for 2 more minutes add more soy sauce at any time according to what you like.  Remember the rice should have great flavor to begin with so you don't have to use much!!

Serve and enjoy!  Change out the chicken for pork or beef or use no meat at all.  Use green onion, or veggie stock as well!

Your "chicken fried rice couldn't be easier"chefwannabe





Thursday, July 26, 2012

Niece Invasion of the Extreme Sundae Pie- Take 1! By: Jamie and Katie

 For a long time now we have been trying to plan to come and make some yummy dishes with our Aunt Chris!  My summer has been busy doing softball, babysitting, and hanging out at my grandmas lake, and Jamie's summer has been busy at volleyball camps, and preparing for 8th grade. We finally made some dates and came down to cook!  The first thing we had to do was go to the grocery store and obviously buy the ingredients. Then, we finally got to the house and prepared what we needed to make!  We made a dessert what we call "The Extreme Sundae Pie." We wanted to make an ice-cream dessert to cool down these 110 degree days!

 
If you want to cool down these extremly hot summer days too, please keep reading and follow these directions!

You will need...                 
9 in. springform pan                  
1 -1.5 qts. of Cookies and Cream ice-cream
3 pkgs. of fun size Kit Kats
2 tsp. vanilla
2 -12.8 hot fudge jars (melted a little bit just enough to spread)               
2 cups graham crackers
2 Tbsp. melted butter
1 pkg chocolate sandwich cookies (Oreo)
              
***remember to let the ice-cream soften slightly before you begin to assemble this dessert***

We put 2 cups of graham crackers into the food processor and zapped it.  Add in melted butter and zap some more.  Press it into the bottom of the spring form pan. 
Put the cookies and cream ice cream in a mixer or use a bowl and spoon. 



Add 1 tsp vanilla and mix completely.  Unwrap all of the kit kat bars and leave them connected. 



Line the spring form pan after you have pressed in the crust .  You might have to hold them up with an extra set of hands until you get the ice cream layer poured in.  Pour the ice cream in the pan on top of the graham cracker crust and smooth it out. 


Put it in the freezer and let it set up for about 30 minutes.  Jamie can't really remember so just keep checking it.  It doesn't need to be solid, it just needs to be set a bit. 

Now, melt the  hot fudge just until it is soft enough to spread.  Spread on both jars and put back in the freezer for another 30 minutes.  Wait, Jamie can't remember again, so just until it is set. 



Now mix together your softened vanilla ice cream and 1 tsp vanilla.  Stir until combined.  Pour into pan OVER the hot fudge.  BE CAREFUL.  It will be a wee bit to much.  So, get yourself a little bowl and pour the excess into it.  Now let it sit in the freezer again. 




While it is in the freezer, crush 1/2 of a package of Oreos in a ziploc bag.  Now using any bashing instrument of your choice, beat those babies until they are Oreo DUST!  Next, sprinkle the crumbs on to the top of the pie.  Let it sit until ready to serve.  (probably at least 3 hours)


We hope you love our Extreme Sundae Pie.  It is fun to make and we had fun driving Aunt Chris insane.  We didn't even have to clean up cause our Aunt Chrissy did it all for us. 



Your "cra-cra nieces of chefwannabe"
Jamie and Katie
 

PS.  Thanks Jatie and Kamie (hehe), I had so much fun with you!  Food, makeup, writing, and laughing our buns off!  Hope you make this at home so you can actually EAT SOME! Sorry!  Love you guys!xoxo


             

Monday, July 23, 2012

Chicken Fried Steak

When I think about comfort food, chicken fried stead is right up there near the top.  Topped with creamy country gravy and pile of mashed potatoes on the side.  Although...I was not always a creamy country gravy girl.  I used to love brown gravy on my chicken fried steak.  I still do actually, but not many people do so when I am making it at home, country gravy with tons of black pepper it is!  I wish I could share with you my recipe for country gravy, but alas I can not.  Why, you ask?  I do not have one.  It never turns out the same and sometimes I really mess it up badly.  If you have a great recipe, with measurements, please feel free to leave it in the comments!  Help ME, to make great country gravy!   My husband cringes when we eat this dish out, which is not often, but when we do, and I ask for brown gravy he shakes his head at me.  He rarely has any words which is you know my husband only happens about once every couple of years!!  Anyway....




I love my recipe.  I think it allows for a really crispy breading and great flavor.  I want you to fry this in an inch, at least, of peanut oil.  Lay a baking sheet with some metal cookie cooling racks and when they are done, lay them on there as they finish and put into a 400 degree oven to stay warm and ensure they are at their best when served!  

This recipe will make 6 chicken fried steaks.  You will need 6 cubed steaks, thawed, for this recipe.
Here is what you will need for the breading:      
3 cups flour
3/4 cup cornstarch
3 tbsp of your favorite grill seasoning I used Baldridge Seasoning
1 tbsp salt
1 tbsp pepper

Mix all ingredients together in a large bowl!


For your egg mixture you will need:
3 eggs
3/4 cup milk
dash of hot sauce (optional)
salt and pepper to taste

Whisk everything together in a bowl!

Ok, this isn't rocket science, I know you all how to bread a cube steak.  Flour mixture, so the egg has something to stick to, egg mixture, and then back in the flour.  Shake it off and set it on a cookie sheet to sit until all the steaks are ready.  I have even done this HOURS in advance and put them in the fridge.  I think they are even crispier!

In a high sided skillet add your oil, I prefer peanut.  You almost want the steaks to float in it.  Fry on each side 3-4 minutes or until golden brown.  Put on baking sheet and put into your preheated 400 degree oven.

Serve with some fresh green beans and mashed potatoes and cover it in your delicious gravy that you make some perfectly.  You know the recipe you are gonna share with me?!?!

Enjoy some comfort food once in awhile, it won't kill ya!

Your "could really eat brown gravy on damn near anything"chefwannabe

Saturday, July 21, 2012

Blueberry Hazelnut Coffee Cake and my career in 4-H

My obsession with coffee cake runs deep.  Clear back to my childhood and we KNOW how long that has been! 


I was "lucky" enough to be in 4-H.  I learned to cook, and I learned to sew.  And for the record I would put my hot pink and purple stripped jogging suit up against ANYTHING you made in 4-H.  I rocked that baby on the runway, tennis racket in hand and all!  Did you have to model what you made in 4-H?  Well, we did.  I wonder whatever happened to that jogging suit that nearly drove an unremoveable wedge between my mother and I.  As if I could help that I didn't know how to "stitch in the ditch". Pffttt.  I remember these things mom, trust me, I remember!

Anyway, on to the cooking aspect of my 4-H career.  I loved cooking.  We had this little cookbook and I remember keeping it for so long.  I have looked for it in my old bedroom but I can't find it.  I guess it got thrown out, because someone didn't realize what a jewel that little 4-H cookbook was!  It had a coffee cake recipe in it that was awesome!  I don't know what it is that I love so much.  I like how the cake is a WEE bit dryer so your sip of coffee can moisten it, or the cinnamon, or the crunch of the topping or filling.  Who know, perhaps it is ALL of those things!  My 4-H cookbook held THE recipe that jumpstarted my coffee cake loving life!  So from my humble 4-H beginnings, I bring you my Blueberry Hazelnut Coffee Cake!

Get your list makin' paper out.  Here is what you will need,

For the filling:
1 cup brown sugar
1/4 cup flour
1 cup toasted hazelnuts (or any nuts of your choice, toasted and chopped fine)
1 tbsp cinnamon

Combine in a bowl and set aside.

For the cake:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter (1 stick, softened)
1 cup sugar
1 egg
2 tsp vanilla
1/2 cup vanilla creamer (liquid)
1 cup blueberries (divided 3/4 cup and 1/4 cup)
1 stick of butter, melted

Preheat oven to 350 degrees.  Cream together butter and sugar.  Add egg and vanilla.  Combine baking powder and salt with flour.  Add the flour mixture  to the rest of the batter, alternatively with creamer.  Add 1/3 flour, 1/3 of the creamer, 1/3 of the flour, etc.  Get where I am goin' here?  Do this until everything is combined.  Now comes the fun part.


Spray your bundt pan LIBERALLY with nonstick cooking spray.  Divide your batter in half, and spread half of it in the bundt pan.  It will seem like it is not enough, but trust me, just spread it out.


  Once that is done, sprinkle 3/4 cup of your blueberries over it evenly. 


Then take your brown sugar filling mix and pour that evenly on top of the blueberries. 

Now, take your melted butter and drizzle it all over the top of your brown sugar filling!  Finally, top it all with the rest of your batter.  I found it easier to drop spoonfuls all over and then spread those together. 



Bake for  approximately 50 minutes.  Let cool COMPLETELY, Run a knife around the edges and then turn out onto a plate. 

For the cream cheese drizzle you will need:
1 cup powdered sugar
4 ounces cream cheese (very soft)
1/2 cup vanilla creamer (liquid) you might need an extra tbsp or so, or you might not!
1/4 cup blueberries

Mix all ingredients, except blueberries until smooth.  Add in blueberries, you can use a fork and smash a few or leave them mostly whole.  Drizzle the top of your cooled cake. 

Here you go, a delicious cake for breakfast with coffee, or dessert with coffee or anytime......WITH coffee!

Your "COFFEEcake lovin'"chefwannabe

Tuesday, July 17, 2012

Polka Dots!! Cheesecake Brownies

I adore "poka-bots".  (Chefwannabe reader Ruthann told me about poka bots and I LOVED it)  I mean I ridiculously adore polka dots.  I also adore, You Tube cooking shows.  It is this nightly ritual that I rarely allow to be interrupted.  After dinner, I get out my computer, lay on my bed and slip into cooking video heaven.  There is always great food, great people, and even catchy little intro's.  One channel I am subscribed to and follow, OK, so maybe I stalk this channel...don't judge, is yoyomax12.  Tammy is a delightful wife and mom from Canada who my husband refers to as the "cupcake queen".  She makes many great recipes, but this woman can make nearly any kind of decorated cupcake I have ever seen or imagined could be made.  This week, I laid down to make my journey into my alternate reality (you tube) and here is a video I could only dream existed.  Cheesecake/Brownies AND polka dots?   Get outta' here...   She did adorable multicolored polka dots but you know I just went for the Chefwannabe, orange ones!


These are so good, I even paid the carpet cleaner in brownies!  Seriously, it seemed to work well! HA!

Without further adieu let's get to the recipe.  These are so easy, and to be honest, they get even better the more chilled they are!  I loved them a couple hours after I made them but after they were in the fridge overnight, they were  *in my best opera voice* AMMAAZZZzZIINNNGG! 

You will need:
 Any brownie mix, prepared and baked
in a 9x13 pan

Cheesecake Mixture:
4 8oz. bricks of cream cheese, softened
4 eggs
1 cup white sugar
1/4 flour
1 tsp vanilla (or more, teehee)
Food coloring (optional)
pastry bag or Ziploc bag.

Prepare your brownies as directed.  Bake them completely and let them sit while you prepare the cheesecake filling.

In a bowl mix cream cheese, eggs, sugar, flour and vanilla.  Mix with a hand mixer until it is completely smooth and creamy.  Easy, right? 


Now, remove 1/2-3/4 cup of the batter and put it into a separate bowl.  Add food color and mix completely.  You can do more than one color.  If you choose to use 2 or more colors, use 1/4-1/3 cup for each color.  Put each color in either a pastry bag, or a Ziploc bag that you cut the tip off of. 


Spread cheesecake batter over the brownies. 



Take your colored batter and make "poka bots" all over the top!  It is fun just TELLING you about it! 

Bake at 325 degree's for 30-40 minutes.  Don't bake it until it is browned, just until the middle isn't wiggly and jiggly anymore!   The "dots" will not spread, they will stay in tact and not run together, it is so cool! 


Let cool completely before you cut them.  It makes a huge difference in my opinion.  If you have time, cover and refrigerate. 

I think these would be awesome for parties.  You can coordinate the colors with party decorations, etc. 

Please stop over and visit Tammy.  She is funny, talented and so fun to watch!  Thank you Tammy for letting me enjoy this recipe too!


Your "You Tube Addict" Chefwannabe

Monday, July 16, 2012

Shrimp Tacos....

and shrimp tacos you shall get!


I had a request for these yesterday and decided hubby would love them.  I just decided as I was at the store what I would get for a sauce and garnish.  They turned out fabulous and hubby was thrilled.  I mean REALLY thrilled.  In fact he gave them an 11 out of 10.  I think he was just kissing up but who cares right?

When I stopped at the Asian Market for shrimp, I had to get them with the shells on and not deveined.  If you can, get your fish monger to do it for you.  If not, get them home, get those shells off, make a slit down his back, and rinse out the icky black digestive thingy.  I am not discussing it further.  I am sure you can find tutorials on YouTube if you have never done it.  This took me forever.  I am such a spoiled brat, I just want to buy them already done. 

When I got home and made these, I was in to much of a hurry to clean as I went.  Have you ever done that?  Just ignore the mass of dirty dishes you are creating and just keep working?  When you finish, you stop and look at your kitchen and think it is possible you just had an out of body experience because there is NO way YOU did all that.  Once the realization sets in, you convince yourself to finally start cleaning up.  After a few dishes, you decide to sit down a second because you need to regain some energy before you finish.  You never finish.  At least not THIS night.  Yea, I was there.  I did it.  It completely sucked. 

Anyway if we are gonna get these made we need to get movin'. 

You will need:
1lb shrimp, peeled and deveined
1/2 cup Sweet Chili Sauce
Flour Tortilla's (4)
Bok Choy, shredded (2 cups)
1 sm. Green Bell Pepper, sliced thin
1/4 of a Red Onion .sliced thin
2 Tomatoes, cut into wedges
1 tbsp Peanut Oil
2 tbsp Old Bay Seasoning
1 tsp garlic

Sprinkle 2 tbsp of old bay seasoning over your shrimp. 


In a nonstick skillet add in peanut oil and let it heat up.  Add shrimp.  Saute until the shrimp are pink on one side.  At this time add 1/2 cup sweet chili sauce and garlic. 


Saute shrimp until the are done or when they are pink on both sides and for a letter "C".  If you let them go to long they become close and make a "O" shape.  They are overcooked at that point usually.  They will still taste great they will just be a bit tougher and not tender. Here is an example.  And for the record I overcooked a few of mine while taking this photo!

Overcooked (O) and Cooked (C)
Heat up shells over a flame or in the oven.  Serve the shrimp in the shell on a bed of bok choy and topped with onions, peppers and tomatoes.  Spoon some of the juice over as well!

These are so easy, but incredibly delicious.  I think it would work just as well with chicken or pork!  Refreshing and a little kick, excellent with a cold beer!

Eat well my friends!

P.S.  You may get more tacos out of 1lb of shrimp.  I hate skimping, so I got 4!

Your "wish is my command" chefwannabe

If you enjoy this recipe, you also like:







Sunday, July 15, 2012

He likes it! He likes it! Garlic Chicken w/Bok Choy Stir Fry

He LIKES it!  My husband LOVED it!

I fight a battle everyday.  It is getting, not my CHILD, but my HUSBAND to eat vegetables.  He hates them.  He can come up with all kinds of false stories of his dad making him eat vegetables.  Pffttt I say.  His dad had nothing to do with it!  He just hates them, so instead of owning it, he blames having to eat them as a kid all the time as an excuse.  I don't buy it, not for a second!

There are a few veggies he will eat.  He will eat corn on the cob, a few green beans here or there, lettuce, carrots of they are grated tiny, raw spinach as a salad and bok choy.  Well here is the deal folks, I cook veggies, ALOT.  I sit at the table and out of the corner of my eye, see him shove the veggies in his mouth and takes a big drink.  He won't chew them, he just swallows them whole.  HOW ridonkulous is this?  It ticks me off and cracks me up at the same time. 


I had bought a ton of bok choy for shrimp tacos and needed to use the rest up.  I had some boneless skinless thighs needing used so of those 2 factors this was born.  I was sure he would tell me he wasn't hungry, because he does that sometimes if he doesn't like what I have cooked.  And let me just clarify in the 12 years we have been together I don't think I have ever purposely made him a meal he didn't like.  Anyway, when I told him what was for dinner, he was all gung ho, "I love dark meat chicken and I love bok choy".  Followed by this tone of panic, asking, "how are you going to cut the carrots"?  "Are you putting ceeeeellleerryy in it"?  Oh. Em. Gee.  I informed him I wasn't "going there" and he could eat or not but it was what I was making for dinner.  I will be damned if he didn't stand and dish up his plate, picking out every green pepper and every piece of celery AND carrots since I didn't grate them.  I found it amazing he could actually pick it all out and it was fine, those are my fav's so it left more for me!  He had 2 helpings so I don't figure it was so bad.  In fact he told me he loved it and would be glad to eat it again.  I may have turned him to the veggie side!
Now that I have called out my adorable husband, let me just make sure you know how cool he really is.  He really isn't such a baby, I just like to tease him a ton about it. 
Change these veggies out for what you have on hand or need to use up!  No problemo!

Get your pen and paper here is what you need to grab at the store:

2 tbsp peanut oil
2 regular size heads of bok choy, or 6 baby bok choy. (cut up)
4 bonesless skinless chicken thighs, cut into thin strips
1 bell pepper cut into strips
2 stalks of celery cut on a diagonal into pieces
1 large carrot grated or julienned
1 cup cold water
1 tbsp cornstarch
2 tsps garlic, minced
2 tsp ground ginger
Soy Sauce

Add your cornstarch and 1 tbsp soy sauce to your cold water.  Mix completely and set aside.  Pour some soy sauce over your cut up chicken, and add ginger, toss together.  In a nonstick pan or wok, add in peanut oil.  Let it heat up about 1-2 minutes.  Add in chicken and stir. 


Spread it out into as close to 1 layer as you can and keep it moving.  You should be cooking over high heat and in order to keep it from burning keep it moving!  Saute until cooked all the way through.  Add in carrots, celery and green peppers. 


Keep stirring and add some more soy sauce over the veg.  Keep it moving guys!!  Stir fry until veggies become SLIGHTLY tender but still crisp!  Add in garlic, keep it moving! 

Look at those gorgeous greens!
After 1 minute more, add in bok choy.  It will seem like alot but it will wilt way down!  Pour over the water mixture and keep tossing and stirring!  Once bok choy has wilted down, you are ready to eat!  Serve with rice!

You know how we are about Chinese food.  Add this to our collection of great at home recipes!!!

Your "ain't ever gonna change him & don't really want to"chefwannabe

Friday, July 13, 2012

Zee fruit and zee pizza meet..

and what a wonderful meeting it is.  I swear this is proof there is no bad way to eat pizza.

We all know we have tried some fruit pizza recipes before.  They are all good.  I mean, I don't even like fruit and they are all good.  So I would imagine to the fruit lover, they are a little piece of heaven.  In fact, I am visiting my son next month and this is a definite MAKE for him, he is a fruit fanatic and he is going to love it.


So, for your information, you know that useless info holder in your brain?  The place where people tell you stuff you don't really give a flip about goes?  Well I have decided I know why I don't like fruit.  Growing up, as I have said before in a family of 12, (10 kids), we didn't eat fruit alot.  It was expensive and we ate what we grew.  It was likely much to expensive for my mom to buy on a regular basis, I am sure we had it semi regularly.  Not like my son who had tons of fruit at his beck and call at all times.   Oh how times change.  Regardless, I have embraced and owned my dislike of fruit and I DO try to hack down some strawberries or apple slices once in awhile.  If I find a soft spot, GRROOOSSSSSS, I am completely done!

This fruit pizza can easily have its fruit changed out.  Next time I am going with strawberries, blueberries and rasberries.   I am not a huge peach fan, in fact I don't like them at all, but they were on sale.  And I know, you know. how THAT goes!  I used some premade cookie dough.  Sue me.  Make your own if you have that kinda time to fill.  Let's move along!


1 roll sugar cookie dough
1 8oz. pkg cream cheese softened
1 cup powdered sugar
1 tsp vanilla extract
1 tsp milk
3/4 cup white chocolate chips, divided
1/2 cup mini marshmellows
2 peaches, sliced
1/2 cup blueberries

Preheat oven to temp suggested on cookie dough.  Press out unto a parchment lined pizza pan.  Notice I used foil?  Notice I said use parchment paper?  Yea......exactly. 


Bake for recommended time.  Mine took about 12 minutes.  I undercooked it a couple of minutes because when I sliced the pizza I didn't want it crumbly, I wanted a soft cookie crust!

While it is baking mix together, cream cheese, powdered sugar, vanilla, milk and 1/2 cup of white chocolate chips. Set aside.


When cookie crust is done, take it out of the oven.  Spread mini marshmellows all over the crust, put back in the oven, turn the oven OFF and let sit for 3 minutes.  They will puff up but you can use a spatula and press them down flat when you take it out.  Let cool 5 minutes.  Spread on cream cheese mixture.  Cover entire pizza, leaving a small border.  Arrange fruit however you like or just pile it on!

Melt remaining white choc chips in a bowl and drizzle (or in my case "plop") it ever the top of the pizza.

There you have it.  EASY, quick, and oh so sweet and tasty!  Well, I mean if you like fruit! HA!

Your "non tooty fruity"chefwannabe

Thursday, July 12, 2012

Pineapple Upside Down Cake...Cocktails!

I am completely sure you have heard of these.  Maybe even made them.  This is not my original drink, it is the drink of anyone who loves pineapple upside down cake!


The first time I drank these, I was drinking one of these then a glass of wine, one of these.....glass of wine.  I had a complete highschool experience, spinning room, etc.  Pathetic, and even more pathetic that I admitted it.  My son called and when I told him I couldn't speak because the room was spinning, I heard him yell to some buddies, "DUDE, my mom is WASTED".  Newsflash son....I was NOT wasted.  If I had been I would have been enjoying myself rather then laying in bed with my eyes closed and having a hurling station at my side.  This was the day I decided I was an all or nothing girl.  Completely crap faced or nothing.  The inbetween is not a place I want to visit again.  Anyway we all go down a road at some point that paints an embarassing picture of us as parents.  This was mine!  He won't let me forget it. 

Anyway these are delicious and in case you get a hankerin' for a cake of the liquid kind here is how you get the best of it, in my opinion.  This will make 2 drinks.  Shaken........not stirred please!


1 cup pineapple juice
3 ounces Cake Vodka
Maraschino Cherries
White Sugar

Take your glass that you are serving your drink in and using water or pineapple juice wet the rim.  Pour some sugar on a plate and while the rim is still wet, dip it in the sugar so you have the rim completely covered.  Set aside.

Fill your shaker with ice.  Add in pineapple juice and vodka and shake.  Pour into serving glasses and plunk in a cherry!

Enjoy and don't let these little buggers get the best of you!  I certainly won't ever let it happen.......again.

Your "a cake in a glass is amazing"chefwannabe