Hello my cute friends,
Remember my OWL for the year SEEK.
Well I’m trying to to put it into action a little more often this year and I’ve noticed when you do seek for opportunities to share and have fun, they’re right in front of your eyes.
Last week I woke up one morning and thought it would be so much more enjoyable to spend the afternoon surrounded by some friends.
I really had no other plans (yet).
I just made a few phone calls . . .
And then SOUGHT how to bring us all together for an impromptu, yet easy luncheon.
I made a pot of taco soup . . .
Tossed together a yummy winter salad . . .
Baked some mini red-velvet mini bundt cakes . . .
And then ran to the local store and bought some simple red and pink carnations . . .
Placed them as a center piece . . .
Along with some pink accessories . . .
And I was set.
Talk about seeking the moment to enjoy a great afternoon.
Thank you for dropping by, I sure wish all of you could join me for an impromptu luncheon.
*One of the best investment I’ve ever made was to invest in a good mini bundt cake mold. They just make they best little desserts.
*Here’s my favorite Red Velvet Bundt Cake recipe (just double it if you want to make a regular size bundt cake) found from the wonderful blog of blahnikbaker.com
1 1/4 cups flour
1/2 tsp. salt
1 cup sugar
1/2 cup unsalted butter, softened
2 tsp. cocoa butter
2 tsp. liquid red food coloring
1/2 cup buttermilk
1 tsp. vanilla
1/4 tsp. baking soda
2 tsp. cider vinegar
Preheat oven to 350 degrees. Grease and lightly flour 6 mini bundt pans (I use baking spray and flour).
In medium bowl, sift flour and salt together, set aside. In bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg and mix well. Alternate the flour mixture with the buttermilk, beginning and ending with the flour mixture. Mix in the vanilla extract.
In a small bowl, mix the red food coloring and cocoa powder until the paste forms. Add this to the better and mix well. In another small bowl, mix together the baking soda and cider vinegar. It will foam. Add to the batter immediately and mix until well combined in batter.
Divide the batter evenly into the prepared pans. Bake 15-20 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when touched. Let cool for 5-10 minutes in pan and then turn them out on wire racks and cool completely.
Cream Cheese Frosting
4 ounces cream cheese, softened
1 tsp. vanilla
1 cup confectioners sugar
3-4 table spoons milk
In a large mixing bowl, beat cream cheese and vanilla until smooth. Add the sugar and milk. Mix on low speed for a minute and then increase to medium spread to beat until well combined. If the frosting is too thick, add milk to loosed to drizzle consistency.