It’s finally spring break! It’s the first spring break that I have ever had without kids…and it’s weird!
Since we have no kids right now (my youngest is at Disney with the choir) we decided to go to Milwaukee for 2 days. We went on two beer tours and had so much fun!
Lakefront Brewery was amazing. The tour guide was hilarious and was very knowledgable. The Miller tour was great too—that place is huge! I am not going to lie—the beer samples were sooo good. We are panning to go back when we might have an additional Designated Driver. We didn’t do any tours on the second day because we did not want to drink then drive home. The thing I found weird about Milwaukee was that there was absolutely no traffic! We stayed downtown and it seemed like a ghost town. Nothing like the hustle and bustle of Chicago!
What can I say about the food? WOW! If you are in Milwaukee you must eat at the Red Rock Saloon. I had the absolute best burger of my life there! The hamburger was juicy and messy…just like a hamburger should be!
Another place to eat is the St. Paul Fish Market at the Public Market. The Crab Cake Sandwich was delicious!
Needless to say we didn’t have anything healthy really! Next time around we’ll go when hopefully there are more visitors so we can check out more brewery tours and some nightlife.
Since Milwaukee is all about beer I figured this is a good post to share a simple wine packaging idea. A friend of mine graduated with her masters in December. She loves wine so what better gift than that?
I had gone out to buy the wine and get this—the cashier put the wine in the wine kraft bag used for wine and accidentally left a few bags stuck to it. I get so excited about the weirdest things. I decided to decorate one of the kraft bags for gift giving.
The decorating was easy-no directions needed. I also decided to dress up the wine bottle with a wine tag.
Can it get any easier? I think not!
Have a great day!
Suplies: Stampin’ Up!, free wine bag, Michaels
Hows’s it going? Wherever you are I hope the weather is beautiful. We are almost to spring and I can’t wait for warm weather, and we haven’t even had bad weather.
We are chugging along in this part of the world. Working, cooking, eating, crafting. It’s almost time for spring break and I am so looking forward to it. I don’t have any plans but I will be happy to not be on a schedule for a week.
I have finally started doing Zumba again and I am so happy. I do need to look for new shoes. Maybe cross trainers. Any good suggestions? My foot is doing great since my surgery back n December. I am hoping to get surgery on my right foot this summer so that I can become totally pain-free or as pain-free as I can get! . It’s nice to be a little active. Once the weather is warmer I am also going to try to get back to walking.
I have baked one of the most delicious cakes I have ever baked. Just hearing the word “French” lets me know that whatever it is it’s marvelous!
It’s sweet but not too sweet. The density is amazing-a bit dense but still light and fluffy.
It’s also beautiful, simple and elegant.
It’s a must bake!
- ¾ cup plain yogurt or Greek yogurt
- 1½ cups granulated sugar
- 4 large eggs
- 1½ cups all-purpose flour
- ¾ cup almond flour (almond meal)
- 3 teaspoons baking powder
- ¾ teaspoon salt
- 1 teaspoon almond extract
- 2 teaspoons vanilla
- ¾ cup sunflower oil, grape seed or canola oil
For the glaze:
- 1 teaspoon finely grated orange zest
- 3 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup powdered sugar plus more for sprinkling, if desired
- ½ cups sliced almonds
- Preheat the oven to 350˚F. Spray a 9-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
- Place almonds in a small skillet and toast ever so lightly. Watch them closely and stir very often because they will burn quickly if not attended to! Remove from heat and set aside to cool.
- Combine the orange juice, powdered sugar and extracts in a small bowl for the glaze. Stir with a whisk until smooth. Cover and set aside.
- In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended.
- Add the all-purpose flour, almond flour, baking powder, salt and extracts, mixing to just combine.
- Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth. This might take 2-3 minutes.
- Pour the batter into prepared pan. Bake for 35-45 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Cover loosely with foil if getting too brown near the end and cake is still not done. Be careful not to over bake. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
- While cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Sprinkle almonds over top of cake while glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar if desired and enjoy!
I just loved this dessert and so did everyone else. I think it’s going to become a family favorite that I will make over and over again.
Have a great weekend!
Source The Cafe Sucre Farine