Archive for the Today Is Category

National Bundt Cake Day!

Posted in Today Is with tags , , , , , , , , on November 15, 2008 by Raven

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Did ya know that today is National Bundt Cake Day.  I think that’s reason enough to celebrate with some chocolate!bundtcake4

I used to own many different Bundt Cake pans, but somewhere along the way, I must have given them away or tossed them. Now, I’m missing them. BooWoo!

The Famous Bundt® Pan was introduced back in 1950 by Nordic Ware from Minneapolis, MN.   Ten years later, it was the number one selling cake pan.

One of my favorite recipes was for Rum Bundt Cake. While the cake was cooling, you would take a toothpick, poke holes in the cake, and then…pour rum into the cake. YUMMY!

One of my weakness is chocolate.   Love the stuff!   And warm tunnel fudge cake is to die for!

An all-time favorite is Tunnel of Fudge Cake.bundtcake12

Just in case you get a craving for a slice….here’s the recipe.

Ingredients:
Cake:
1 3/4 cups butter or margarine, softened
1 3/4 cups granulated sugar
6 eggs
2 cups powered sugar
2 1/4 cups all purpose flour
3/4 cup cocoa
2 cups chopped walnuts*

Glaze:
3/4 cup powered sugar
1/4 cup cocoa
1 1/2 to 2 tablespoons milk

Preparation:
Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In large bowl beat margarine and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58-62 minutes**. Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.

In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered. 16 servings.

*Nuts are essential for the success of the recipe.

**Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.

High Altitude – Above 3500 feet; Increase flour to 2 1/4 cups plus 3 tablespoons.

For a helpful How to Bake a Perfect Bundt Cake, click here.

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ENJOY!

What’s your favorite bundt cake?

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Veteran’s Day

Posted in Today Is with tags , , , , , , , , , , , , , on November 11, 2008 by Raven

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Today is Veteran’s Day

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An annual American holiday honoring military veterans.

The men and women who help make our country safe.

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PFC Brandie Leon from the 101st Airborne Division patrols Baghdad. March 2006. Photo by Petty Officer 1st Class Bart A. Bauer.

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First U.S. Army Nurses to cross the Rhine River with the 51st U.S. Army Field Hospital, now on the east bank of the Rhine. They made the crossing in the ambulance. March 14, 1945 (National Archives).

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Two female MPs search automobiles at a checkpoint.

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Lisa Marie Bickels USMC


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SPC Sutter on a mounted M249 saw (squad automatic weapon) atop her Humvee. Note the Arabic lettering on her MP sleeve insignia. She also has some medical training.


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Women brave enough to fly!

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Brave women warriors!

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Spc. Craig Morrison, 1st Cavalry Division receives his Shoulder Sleeve Insignia for War-Time Service from Sgt. 1st Class Zenalia Moses. (U.S. Army photo by Spc. L.B. Edgar)

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Young woman leaders!

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The Witmer sisters in Baghdad. Two of them served in the same unit. Spc. Michelle Witmer, age 20 was killed in action on April 9, 2004.


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Army SPC Michelle M. Witmer with Baghdad children.

American Anthem

by

Singer Norah Jones


My hubby Dan served in the US Navy and I grew up as an Army Brat,  I give thanks to all those who serve our country in uniform.

How did you Thank a Veteran today?

All Hail the New President

Posted in Today Is with tags , , , , , on November 10, 2008 by Raven

obama1Congratulations to Barack Obama, our President-elect.

Wishing you the very best and I’m holding you …to your promises.

October is Adopt a Dog Month!

Posted in Today Is with tags , , on October 5, 2008 by Raven

Don’t know about you…but I LOVE dogs!!

I have had dogs since the day that I was born.  I could not imagine my life without a furry loving dog.

Lucy Bear, 11 yr old Aussie Kelpie.

Molly Macaroni, 9 yr old Beagle.

Lucy was given to me by someone who was overwhelmed by her puppy needs and Molly was rescued. These two girls have filled our home with love and much joy.   Lucy is my heart dog and Molly is my little clown.

Did ya know that every day hundreds of dogs are surrendered to shelters, are on the streets homeless or are abandoned by their owners!   All of these dogs are in need of loving forever homes.

Please do your part to help homeless dogs; spay, neuter, and adopt!

To find a rescue near you please click on the below sites

Pet Finder

Animal Shelter

ASPCA

Don’t forget Senior Dogs make AWESOME pets!!  ADOPT A SENIOR DOG.  Please visit the Senior Dog Project!!

Before you decide to adopt a dog: Determining if You’re Ready

“To the world you might be one person, but to one animal you might be the world”

If you are not ready to adopt a dog, there are so many ways to help homeless dogs. You can volunteer at a local shelter, sponsor a dog in foster care or make a donation to your local shelter.

“Dogs have given us their absolute all. We are the center of their universe, we are the focus of their love and faith and trust. They serve us in return for scraps. It is without a doubt the best deal man has ever made.” Roger Cara

How have dogs changed your life?  Has there been one special dog in your life?

Arooo and Woof-Woof!

Eat Your Veggies

Posted in Today Is with tags , on October 2, 2008 by Raven

Hey…do ya know that it’s World Vegetarian Day?  Don’t know ’bout ya, but I love my veggies.

Now, I have nothing against eating meat, I happen to eat it myself.  But, I tend to be picky about the meat that I do consume.  It needs to be humanly raised (pasture raised).

I do however perfer to eat a non animal protein meal, it’s just tastier. I love salads, veggies, hummus, fruits, etc.

Here’s two quick easy recipes for a vegan lunch.  Enjoy!

Sweet Potato Cornbread

2 cups all-purpose flour
2 cups cornmeal
1/2 cup sugar
7 teaspoons baking powder
2 teaspoons salt
4 egg, beaten
3/4 cup milk
1/3 cup vegetable oil
2 2/3 cups mashed cooked sweet potatoes
In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.

Bake at 425 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm

Kale with Spicy Peanut Dressing
Kale
Peanuts
Red Onions

Spicy Peanut Dressing
3 Cups Peanut Butter
9 tbsp Just like honey (honey works also)
3/4 Cup Soy Sauce
3/4 Cup Brown Rice Vinegar
3 tsp Minced garlic
2 tbsp Ginger
1 tsp Cayenne Pepper
1 tsp Salt
9 oz Hot Water

Blanch the Kale:  Remove the Kale from the stems.  Add a pinch of Salt to a pot of boiling water, then blanch the Kale. Remove the Kale from the boiling water and shock it in a container of ice water. Finally, squeeze the excess water out of the cooled Kale.

Spicy Peanut Dressing: Place all dressing ingredients into a blender and blend it until it comes to a smooth consistency.

Drizzle the dressing on top of the Kale and mix the two together. Garnish with chopped red onions and chopped peanuts.

Serve with iced tea

Bon Appetit!