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Friday Cocktail Wisdom

I shared the first couple of quotes that I have left for the Misses in this post.

This one is all for me.  :)

breakfast wine

Happy Friday!

I started leaving little quotes printed out on the Misses bathroom mirror for the past few weeks (once school started).  My mommy has instilled in me (reluctantly and received in a glass-half-empty-eye-rolling kind of way) that the power of positive thinking is really a legit thing.  “Fake it ’til you make it” is a favorite of hers.

Anyway, I’ve always been a sucker for inspirational quotes, so I’m forcing them subtly reminding the Misses of the powers of their thoughts and actions.

The last two:

Dahl quote

and

littlefiercequote

One of the things I hope for is that my girls will be good, lovely AND fierce! :)

Any suggestions for quotes I can share with them next?

Happy Monday everyone!  Hope you had a great weekend.  We went to see these guys on Saturday, so mine was pretty good!  They were hilarious!

I’ve been needing distraction here lately, so thought I’d find a cute monogrammed something for you.  And how cute are these clutch purses?

NavyCanvasClutch

I used to have foldover canvas purses in grade school that I got from a monogram store in the Galleria in Houston. It was THE place in the preppy 80s.  (I can’t find any reference to it online, but it was a little kiosk in the mall that all my eighth grade friends coveted every item in).  They looked  nothing like this, but were a step on my road to a lifelong love of monogrammed goods!

PinkCanvasClutch

How much do I LOVE this hot pink version?? Navy is good too, though… It also comes in lime (swoon) and black for $88 at DKM Accessories.

PinkCanvasClutch2

All images above from DKM Accessories website.

Last Monday was fun!  Not only was it a holiday, but it was also Miss F’s 10th birthday!  Double meaning to Labor Day this year!

We did some of this:

Cannonball

And then I did this:

Neapolitan Cake

Yes. I. Did!  That is a six-layer Neapolitan Cake with from-scratch chocolate, strawberry and vanilla layers.  This picture is the only one that I have as we were in the middle of birthday dinner and there wasn’t much left to photograph after this.  Wish I had a better one to share with you.  (The pics on the source websites below are beautiful…)

When I tell you that this is one of the best cakes I have ever made, I am not exaggerating.  Each layer is delicious and they all work so perfectly together.  The recipe on Annie’s Eats is easy to follow and, because I had organized all the ingredients beforehand by cake flavor,  really didn’t take all that long.  (Washing my mixing bowls and beaters 5 times took the longest!)  The layers cut beautifully with a serrated bread knife and held together perfectly.

Miss F asked for her favorite buttercream frosting, not the Swiss meringue specified in the recipe and she also didn’t want it pink.  I think the pink gives a nice contrast to the layers.  I did use all six layers, not just five as the recipe suggests, and Miss F wanted strawberry preserves (use the best brand you can find) in between the layers, which adds so much flavor.  She also wanted sprinkles.  What can I say? What the Birthday Girl wants, the Birthday Girl gets!

Still can’t believe she’s 10…

Source:  Adapted from Annie’s Eats and Sweetapolita

Sing along with me:  “Feeling hot, hot, hot…”

Summer break may be over and the unofficial end to summer, Labor Day, is tomorrow but no one has passed that information on to Mother Nature.  It is hot, super-hot in fact.   So let’s have some ice cream!

Raspberry Cheesecake Ice Cream

 

I was dubious about this recipe because it seemed too simple.   No custard to make?  No eggs to separate?  How could this work?

Turns out it works just fine!  :)  The result was a sweet and tart, creamy ice cream with a gorgeous color!  It was a little too tart for the Misses, but I really liked that aspect of it.  Oh well, more for me…

Enjoy your last bits of summer!

Raspberry Cheesecake Ice Cream

3 ounces cream cheese, softened to room temperature

1 cup sugar

1 1/2 cups pureéd, strained raspberries

1 cup whipping cream

1 cup whole milk

1.  In a large bowl, whisk softened cream cheese until smooth; add sugar and continue whisking until well combined.

2.  Whisk in the raspberries, followed by cream and milk until fully incorporated.

3.  Pour mixture into ice-cream maker and process according to manufacturer instructions.

Source:  Houston Chronicle, July 18, 2012

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