What a week it's been. Not only was it cold again but I suddenly out of nowhere developed a nasty sinus infection and a cough you would expect out of a 90 year old Grandpaw! I was so glad I was off on Wednesday and thought I could rest all day and kick it, but no...this crud had other plans for me. So I was out of work on Thursday and felt worse than I did Wednesday!! Thank goodness for antibiotics and Nyquil because by Friday I was feeling 50% better...good enough to go into work. It was a very long day, but I made it through! Today is even better...not coughing as much .... not to mention the weather is absolutely gorgeous is south Louisiana! Darn bi-polar weather!!!
Have you ever made a comment to someone and the minute it came out of your mouth (or typed words) you just knew it could be taken the wrong way? Yep, happened to me too! That's the problem with email, social media etc...you cannot get your tone of voice, your emotions across simply by typing them, hence they can get misconstrued! And I know I can try to explain and say I am sorry only so many times...the words once spoken {or typed} are out there. My heart was so heavy all afternoon yesterday that I could barely concentrate on my work, thank goodness we weren't too busy. I apologized...and explained...but have not heard back from her yet. So I am not sure if she is really upset with me, angry, hurt or just has not had time to respond. She is the last person I would ever hurt intentionally. She has been there for me countless times...she is my BFF, my shoulder to lean on, my sista....my Chiquitita. And I love her very much. I know we will be just fine...but Lord I hate it when we aren't.
Are you watching the Olympics? USA took the first Gold Medal! How awesome is that?
GO TEAM USA !
Here is a simple "fun-fetti cake to bake...maybe for your family for Valentine's Day?
Hmmmm now that's an idea!!
Enjoy!!!
WHITE CHOCOLATE FUNFETTI CHIP CAKE
Ingredients
1 white cake mix
1 box instant white chocolate pudding mix (4 serving box)
1 cup plain greek yogurt
4 eggs
1/2 cup oil
1 cup milk
1 cup mini chocolate chips
1/4 cup rainbow sprinkles + more for topping
1/2 cup white chocolate chips
1/2 cup chocolate chips
1 teaspoon shortening divided
Instructions
- In a mixing bowl, combine the cake mix, pudding mix, yogurt, eggs, oil, and milk. Beat on low for 1 minute, then beat on medium for 2 minutes. Stir in the sprinkles and mini chocolate chips by hand. Pour batter into a greased 10 inch bundt cake pan. Bake at 350* for 55 minutes. Let cool in the pan for 15 minutes before turning out onto a plate to cool completely.
- Place the chocolate chips in a microwave safe bowl with 1/2 teaspoon shortening. Heat for 30 seconds. Stir until melted and creamy. Place in a plastic baggie with one tip cut off and drizzle over the top of the cake. Repeat with the white chocolate chips. Top with the extra sprinkles. Let set before serving. Keep covered on the counter for 4-5 days. Makes 1 cake/14 slices.
This cake recipe is compliments of....
