Weekend Bits and Bobs: February 16, 2014 - Hair Color Mishaps, German Chocolate Cake and a Sweet RAOK

Nothing to Disclose

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Hope everyone is having a great weekend! Here in the US tomorrow is a holiday - President's Day. But I think only the Post Office and some government offices are closed though. So for most of us, it's business as usual.

Finally someone named a polish named Sheila - pretty excited about that!

Continued after the jump...




So a really sweet friend sent me the Julep with my name! And it's a great opaque red creme! Thank you so much Midnight Manicures! (Pssst...she has a FANTASTIC giveaway going on over at her blog right now too so go check it out!)

And for the first time in my life I DYED MY HAIR! And I really wish I'd had the foresight to video it because I'm pretty sure it would classify as comedy gold. A scene right out of I Love Lucy. Oh and just in case you don't know - do NOT go by the picture on the box.

I have red hair and we don't generally grey well. We mostly fade.

Here's a photo I posted on my personal Facebook page for Throwback Thursday - from 1990 at my best friend's wedding.

Well my hair had faded BAD and it was so gradual I didn't even really notice. So after a few boxes and trial and error, I finally got my original color back...sort of. I didn't find the wedding photo until after I'd done it so I didn't realize how much darker it used to be. And this photo below is a LOT darker than it was before I colored it.

I'll tell you what though...next time I bet I don't make such a complete mess!

Yeah that was fun. NOT!

I made my honey a cake - Triple layer German Chocolate Cake. I'm allergic to coconut so it really was a labor of love LOL!

For you bakers in the bunch, here's the recipe...

Cake

• 2 (4-oz.) packages sweet chocolate baking bars (I use German's brand)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt 
• 1 cup softened butter - I use salted butter
• 2 cups sugar 
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• Coconut-Pecan Frosting (to follow)
• Top with toasted pecan halves
• 
  
• 1. Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper. I do this with all my cakes because it just makes it so much easier.
• 2. Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.
• 3. Combine flour and next 2 ingredients in a medium bowl.
• 4. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
• 5. Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
• 6. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely. Spread Coconut-Pecan Frosting between layers and on top and sides of cake. 

Frosting

• 2 cups chopped pecans
• 1 - 12-oz. can evaporated milk
• 1 1/2 cups sugar 
• 3/4 cup butter 
• 6 egg yolks, lightly beaten 
• 2 cups sweetened flaked coconut
• 1 1/2 teaspoons vanilla extract

1. 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
2. 2. Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, for about 13 to 15 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.
3. 3. Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer to a bowl. Let sit, stirring occasionally, for about 45 minutes or until spreading consistency.

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It's been really beautiful here for the past few days but I only took my cell to the marina so I missed the great shots of the porpoises jumping and playing, darnit!

But of course Mr. Pelican made an appearance...

Loving the blue sky!

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The car I drive most of the time rolled over on 100K miles...

At my age, I can't remember how many times this has happened, but this is the first time I thought to snap a pic.

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And my favorite mani of the week: Dance Legend WOW Prism #30 Just Another Star...

Have a great week!!!

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