Friday, March 26, 2010

Strawberry Swirl Cake

At work, we do a cake of the month to celebrate everyones birthdays that fall in that month. I signed up for March. I was thinking of doing something for St. Pattys day, but decided instead to do something a little nicer. I found this recipe on the Kraft website, and everyone loved it! Check out the recipe under the 25 new recipes tab.

1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) Jell-O Strawberry Jelly Powder
2/3 cup sour cream
2/3 cup icing sugar
3 cups thawed Cool Whip Whipped Topping
1-1/2 cups sliced strawberries, divided


PREHEAT oven to 350°F. Grease two (8- or 9-inch) round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry jelly powder; stir until well blended. Spoon half of the white batter and half of the pink batter, side by side, into each prepared pan.

SWIRL batters together using a teaspoon. (Do not overswirl, or the colour of the cake will be all pink and not pink and white marbled.) Bake 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.

MIX sour cream and icing sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries. Top with remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store leftover cake in refrigerator.

Sunday, March 14, 2010

# 55 - take 3 photos in black & white and hang them somewhere in the house

Picture # 1 - Every time I take Jackson for a walk we pass this barn with horses, and every time I say that is would make such a pretty picture. So this is the first black and white photo I’ve taken for this goal. I decided to take the next 2 photos somewhere close to home as well.

Thursday, March 11, 2010

You are loved...

Since I feel that I haven’t been doing much off the list since I’ve been busy, I decided to start this goal, as I can do it whenever and wherever I can! This is my very first ‘you are loved’ note that I have left. I stuck it to the insides of the locker I usually use when I am at the gym, we’ll see if it is still there next time I go… Hopefully it will make someone smile, I know it made me smile just putting it there.

Wednesday, March 10, 2010

Barbecued Pork Tenderloin

This turned out really well considering I put cilantro in instead of coriander by accident, and I really don’t like cilantro. Next time, with coriander, this will be amazing!!!
2 pork tenderloins
2 tsp cornstarch
1 green onion, finely chopped
2 tbsp finely chopped corriander

1/2 cup orange juice
1/4 cup tomato paste
2 tbsp grainy mustard
3 garlic cloves, minced
4 tsp chili powder
1 1/2 tsp sugar
1 tsp ground cumin
1 tsp coriander
1/2 tsp worchestire sauce
1/4 tsp salt

Marinade: In bowl, whisk together orange juice, tomato paste, mustard, garlic, chili powder, sugar, cumin, coriander, Worcestershire and salt. Add pork, turning to coat. Refrigerate for 2 hours or up to 24 hours. Remove pork from marinade, letting excess drip back into bowl. Pour leftover marinade into sauce pan; set aside. Cook pork on greased grill, about 20 min. Meanwhile, bring reserved marinade and 3/4 cup water to boil over high heat. Reduce heat and let simmer until reduced to one cup. In small bowl, whisk cornstarch with 1 tbsp cold water; whisk into marinade in saucepan. Simmer until thickened. Keep warm. Put some of the marinade in the saucepan over the cooked pork and sprinkle with green onion and coriander.