What a wonderful week-end!
There was LOTS of swimming this week-end! Devin went in our pool Friday afternoon, Abuela and Grandpa's pool all afternoon Saturday, and swim lessons on Sunday morning.
It was Devin's final swim lesson Sunday morning and he received a nice progress report from the instructor. The summary of it is that Devin has mastered all but 2 of the skills for his level. The two that Devin has not mastered he was close- 10/15 feet on reach and pull front with bubbles and 3/5 feet on front swim with bubbles. He also received a comment to "pay more attention." Surprised? We're not! Haha! He just loves to goof around when he isn't in the action. He's still young...
We are very proud of Devin's swimming ability! He has really been confident in the pool so far this summer. He is jumping in by himself, swimming around the entire pool unassisted, and wanting to practice without life jacket/floats.
There was lots of food this week-end too. A bbq, Father's Day brunch, movie outing, and cake. Erick requested an Italian Wedding Cake (Sandra Lee recipe) for Father's Day and we have been enjoying it all week-end. So sweet and delicious!
Sunday afternoon we went to see Toy Story 3. Dads were getting in free at Chunky's (with free popcorm to boot!) and Devin is still free there so it only cost us $5.75 in admission! Score! Devin has been waiting to see this movie since he first found out there would be a third. He has been so excited, and honestly so have Erick and I. Its contagious. When your child is so "into" something, you can't help but be excited with him! The movie didn't disappoint either.
We ended the week-end with a little Wii time. After an hour of Wii basketball, table tennis, and sword play it was time for bed...but not before we took a visit to "Melt Down City!" Poor Devin was overtired. He will sleep well tonight!
Showing posts with label Italian Wedding Cake is delicious. Show all posts
Showing posts with label Italian Wedding Cake is delicious. Show all posts
Sunday, June 20, 2010
Thursday, October 16, 2008
Happy Birthday Erick!
It was 35 years ago today that Erick was born. Yay! Happy Birthday Erick! To honor Erick's special day I made him a cake, Italian Wedding Cake, at his request. (See recipe at bottom)
Devin and I practiced singing the birthday song all throughout the day. We sang in the car on the way to school, on the way home, making the card for Daddy, and well you get the idea!
By the time Daddy walked in the door, Devin and I were ready to sing and get the "party" going as it was well past 6 o'clock. Devin was getting tired and quite cranky- poor little guy!
Eating the cake was Devin's favorite part. Like father like son!
This is Sandra Lee's Italian Wedding Cake recipe
Ingredients
* 1 (18.25-ounce) box white cake mix (recommended: Betty Crocker)
* 1 stick butter, softened
* 1 1/4 cups buttermilk
* 3 egg whites
* 1 tablespoon vanilla extract (recommended: McCormick)
* 1/4 teaspoon almond extract (recommended: McCormick)
* 1 (8-ounce) can crushed pineapple, drained (recommended: Dole)
* 1/2 cup sweetened flake coconut (recommended: Baker's)
* 2 cups chopped pecans, divided (recommended: Diamond)
* 2 (16-ounce) cans cream cheese frosting (recommended: Betty Crocker)
Directions
Preheat oven to 350 degrees F.
Lightly coat 2 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping down sides of the bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans. Bake in preheated oven for 31 to 36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely.
In a small bowl, stir together remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with 1/2 cup of frosting and stack on top of the next layer. Use remaining frosting to frost the entire outside of cake. Slice and serve.
My personal notes: I choose not to add coconut as I do not like it. I sometimes add cut up maraschino cherries to the cake batter....mmmmm. I do not cut the cake to make 4 layers ~ 2 layers work out fine for me!
Devin and I practiced singing the birthday song all throughout the day. We sang in the car on the way to school, on the way home, making the card for Daddy, and well you get the idea!By the time Daddy walked in the door, Devin and I were ready to sing and get the "party" going as it was well past 6 o'clock. Devin was getting tired and quite cranky- poor little guy!
Eating the cake was Devin's favorite part. Like father like son!
This is Sandra Lee's Italian Wedding Cake recipe
Ingredients
* 1 (18.25-ounce) box white cake mix (recommended: Betty Crocker)
* 1 stick butter, softened
* 1 1/4 cups buttermilk
* 3 egg whites
* 1 tablespoon vanilla extract (recommended: McCormick)
* 1/4 teaspoon almond extract (recommended: McCormick)
* 1 (8-ounce) can crushed pineapple, drained (recommended: Dole)
* 1/2 cup sweetened flake coconut (recommended: Baker's)
* 2 cups chopped pecans, divided (recommended: Diamond)
* 2 (16-ounce) cans cream cheese frosting (recommended: Betty Crocker)
Directions
Preheat oven to 350 degrees F.
Lightly coat 2 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping down sides of the bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans. Bake in preheated oven for 31 to 36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely.
In a small bowl, stir together remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with 1/2 cup of frosting and stack on top of the next layer. Use remaining frosting to frost the entire outside of cake. Slice and serve.
My personal notes: I choose not to add coconut as I do not like it. I sometimes add cut up maraschino cherries to the cake batter....mmmmm. I do not cut the cake to make 4 layers ~ 2 layers work out fine for me!
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