Hi all, how are you this week? Thanks for joining me here!
For me last week was a two cake week and I’m happy to say at least one of them turned out..lol. The Double Musky Cake took me almost TWO hours to make but was so absolutely delicious it was totally worth it. I am highly recommending that one for sure. The Starbucks Coffee Cake, however, was a bit of a bust for me in that the topping, which you put on mid way through cooking the cake, wouldn’t all fit into the pan so I had to try to push it down causing the cake underneath to bubble up over the topping in some places. Let’s just say it didn’t look too appetizing when it was done. So with a little help from my twitter friends, I served it all ready cut up so no one would notice and sprinkled powdered sugar all over the top to hide the imperfections. I still felt there was a little too much topping for this cake though (as you can see in the picture it was almost more topping than cake) which made it really really sweet. I also should have warmed it as well as the topping was a tad on the hard side.
Oh and just as a bit of a side note, a couple of weeks ago I posted about the Strawberry Rhubarb Preserves I had made and a couple of people asked me what rhubarb was. I’ve found a great explanation for you here.
Okay so this week I’m trying to keep things pretty simple (and no cake baking!):
Monday: Shepherd’s Pie courtesy of M&M’s (do you have this store in the US?)
Tuesday: Easy Teriyaki Chicken Burgers served with tossed salad
Wednesday: Chicken Caesar Wraps using up leftover chicken
Thursday: Tortellini Marinara
Friday: Pesto Hamburgers served with french fries and grilled veggies
Saturday: Leftover buffet
Simple Supper Sunday
Don’t forget to join me on Blog Talk Radio on Monday night at 8:30 pm EST! More info here.
WHAT’S ON YOUR MENU THIS WEEK?
Menu Plan Monday guidelines and banner selections are here.
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