Finally. Here's a couple of pix from NOLA for Mal's Bachelorette Palooza!
This is a few of us before we went out on Saturday night:
This is Friday afternoon getting our first hand grenade drinks while we waited for the rest of the girls to arrive:
Thanksgiving deets: Do you know that I went off and left my pretty cranberry relish in the fridge instead of loading it into the car for our trip to have Thanksgiving with Lee's family?! Goodness. I swear I'm losing my marbles.
I obviously have to redeem myself during Christmas at Christmas dinner. Christmas dinner has turned into a fiesta since everyone seems to be over turkey and the fixings by then. I've already decided that I'm doing my Mexican cornbread and Taylor's yummy chicken enchiladas. I'll prob do my queso too since that's easy and it's always a hit. I'll post recipes when the date gets closer!
But first-I've decided on what I'm taking to the Army luncheon thing this weekend!
Taylor made it for Lee and I one time and it was all she wrote. This is prob my favorite cake (as long as Taylor makes it) but I'm still perfecting it. I tried making it into cupcake bunnies for Easter one year and it was a disaster. I think it makes a much better cake. Here's to hoping it's a hit this weekend, I got the ingredients last night:
Tay's Caramel Cake (aka maple donut cake)
1 package of white or yellow cake mix
1 stick butter (melted)
1 cup milk
2 tsp vanilla
Pour into two round cake pans.
Bake @ 350 for 27-29min, or until toothpick clean from middle.
When cake is in oven, start frosting:
In a medium saucepan, mix:
Melt 1 stick butter
1 cup packed light brown sugar
Stir until mixture comes to a boil (~2 minutes)
Add 1/4 cup milk
Stir, and bring mixture back to a boil, then remove pan from heat.
Add 2 ½ cups powdered sugar
1 TBSP Vanilla
Beat until smooth.
Frost cake while icing is still warm (not boiling-let it cool a little while) or it will harden. They say if it does harden while frosting, place pan back on heat and stir til softens.
Now...what outfit shall I wear?