How’ve you been enjoying these past few thunderstorms? Outside or in the shower I hope? Or perhaps you stood outside, pushing a tree against the storm winds and helping your dad tie trees to the ground. You never know when a tornado will strike central PA and suck up all your shrubbery.
“what were you doing out there? It looked like you and Dad were fighting the storm!”– Ryan
Following this little activity, basically offering to play tag with a lightening bolt, it was only sensible to shower just in case the lightening hadn’t received the previous invitation. *Insert Domico Family Background Theme Song*
And the next theme song for the week, we can all relate I think.
Luckily there are trees to climb (not me, you can if you want though) and swing sets. Then you can remind yourself how much of a pain in the neck you’ve been to everyone that day. If you can’t play nicely with all the people take a nap. I’ve been borderline narcoleptic for 2 days now. Wrapping it up with some cool May evenings and a visit from Venus. And that coconut seltzer water you hid in the music cabinet. Now it’s back to peaches and sparkles! Speaking of sparkles, do you think they are edible? like if I mixed glitter in cookie dough to make it dazzle it wouldn’t cause wacky GI dysfunction? Get back to me on that when you find out.
Here are the rest of this weeks musical nuances:
And one more…Such a lovely beautiful cello discovery!
Skipping over that, and to continue this fabulous cake streak.
This cake is a nice blend of cake and brownie, so for those who don’t like chocolate cake. It’s ok, this is a safe place. Chocolate cake or ice cream does nothing for me unless peanut butter, fudge, or cookie dough is rippling through it (or all three). In the baked chocolate category brownies and cookies know how to work it. That may not be the case for you, in which case this cake is still for you because it’ll help protect friendships that would otherwise be weakened by dry chocolate baked goods.
Coconut Glazed Brownie Cake
2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cocoa powder
3/4 cup sugar
1/3 cup brown sugar
1 1/2 ounces baking chocolate (those unsweetened squares)
1 tablespoon butter
1/3 cup canola oil
1/4 cup milk
Coconut glaze (recipe follows)
coconut for sprinkling
Preheat oven to 325 degrees. Sift together flour, baking powder, baking soda, cocoa, and salt. Set aside. In a microwavable measuring cup melt together the butter and unsweetened chocolate, then stir in the oil. In a mixer beat together the butter/chocolate/oil mixture with the sugars for 3 minutes on high. Then add in the eggs one at a time and beat for 3-4 minutes on high. Add the dry mixture gradually and the milk. Final batter result should be kind of brownie-like. Pour into a greased 9-inch springform pan and bake for 25 minutes. Let it cool a bit then top it off with the glaze and sprinkle with coconut.
Look what I found in the kitchen! Mr. Adam came over and Claire turned into a crazed key-stealing elf. Nothing new.
Coconut Cream Glaze
1-1 1/2 cups powdered sugar
2 teaspoons coconut extract
splash of milk (if needed)
Mix it all up till it’s a thick glaze but still pourable. Drizzle over cooled cake and then sprinkle coconut on top.
Well how are you doing? I hope it’s a good week to you, and if it’s not, you come over and I’ll make you blueberry iced tea. Plus you get to leave it behind and it has to be stuck with itself the rest of it’s calendar life. You win either way.