Friday, April 16, 2010

Date Nights

Jas and I try to be very intentional on having date nights...we try to do it once a week (i think that was one of our 2010 goals...). but sometimes its difficult to make an official date night every week, especially when the weekends are busy. last weekend jas and i went to our beloved Chuy's and ordered the same thing we do everytime...we split the "as big as yo face" burrito with roasted chicken and queso sauce on top. you should definitely order it some time because it is delicious. but you'll have to split it cause that mug is huge. after dinner, jas took me on a romantic walk in highland park on lakeside dr where there are huge mansions and a little river. the houses around there are ridiculous, but what was really nice was the blooming flowers and the weather was perfect. pics from the night...

so the moral of the story is...go on a date! the end!

Saturday, April 10, 2010

Hummingbird Cake

Now that it is officially spring time, its time to make spring time Hummingbird cake. No, this cake is not made of hummingbird (corny joke, i know). I think it is named that because it is like nectar that hummingbirds enjoy...but thats just my theory. i made hummingbird cake for easter and i think it came out pretty good. it is really sweet and rich, so one piece is almost too much or just right, depending on the size of your sweet tooth. i finished a whole piece myself :) Here is the recipe below...its really easy and tasty, so be inspired! Make it for someone special in your life!

Humingbird Cake
Adapted from a recipe by Mrs. L.H. Wiggins (originally printed in “Southern Living,” Feb. 1978)

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
3 eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
2 cups chopped pecans, divided
2 chopped bananas
Cream Cheese Frosting (recipe below)

1. Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans, or spray them with a nonstick spray.
2. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Add eggs, oil and vanilla; stir just until dry ingredients are moistened.
3. Stir in pineapple, 1 cup chopped pecans and bananas.
4. Spoon batter into prepared cake pans. Bake 25 to 30 minutes. Remove from pans, and cool immediately. When the cakes are completely cooled, spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans.

Cream Cheese Frosting
2 (8-ounce) packages cream cheese, room temperature
1 cup (2 sticks) butter, softened
2 pounds powdered sugar
2 teaspoons vanilla extract

In a standing mixer fitted with a paddle attachment, combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla.