My Blog

July 9, 2009

Eating in NYC - Day 2

It's my birthday I can eat all day if I want to..... July 9th. Day 2.

Cinnamon and raisin with cream cheese bagel.
@ Ess-a Bagel

Splitting a pizza of tomatoes, mozzarella and mushrooms
@ Lombardi's

Sorry, I forgot to take the picture before I started.
The best burger and fries I've ever had!!!
@ the Burger Joint

July 8, 2009

Eating in NYC - Day 1

Day 1 - July 8th upon arrival we dropped our bags off at the Pod. Then started are quest to eat our way through NYC and see a few sites as well.

First on the list FIND Blooms as fast as we can before BC eats her arm and my arm off as well. :) Seriously, how many W Hotels are in this city.

Avocado and Mozzarella BLT - enough said
BC had a ham and cheese omelet

Oriental Garden in what's left of Chinatown. A little dim sum to share. Dessert was across the street oh wait that was one of the many NYC police precincts.

June 26, 2009

Fun Day Back in May

Honey, I don't think that is what they mean by counting sheep.

Want some cotton candy?

June 25, 2009

No hummingbirds were harmed in the making of this cake!

**Notes I will double the frosting recipe next time - needs more frosting.**

Cake
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting
1/2 cup chopped pecans

Ingredients

Combine first 5 ingredients in a large bowl; add eggs and oil.

Stirring until dry ingredients are moistened.

Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cake pans.

Frosting Ingredients

Slice and Enjoy!!!

Preparation
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting (see below) between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Yield
16 servings
Nutritional Information
Calories: 642
Fat: 34.2g
Cholesterol: 71mg
Sodium: 312mg

Ultimate Southern Living Cookbook, Southern Living, JANUARY 1999

Frosting:

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract
Preparation
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
Yield
3 cups
Nutritional Information
Calories: 71
Fat: 3.6g
Cholesterol: 10mg
Sodium: 34mg

Southern Living, JANUARY 1999