Spent: $35
What I bought:
Kiwi
Apples
Broccoli
Mushrooms
Portobellos
Sweet potatoes
Green beans
What Baye bought:
Baby carrots
Baby cucumbers
Popcorn
Sorry I didn't get picture. I was rushing because Mr. Amazing was supposed to work, I had 20 million things to do to get ready for Kay's birthday.
We picked her up early from school and took her to do the same thing Mr. Amazing took me to do for Mother's Day. We went and wandered around St. Augustine. She had a blast. Then (per her request) we got subs and ate them on the beach....kinda. We sat on the community porch and ate them. She got to order at cake from Publix. I told her that the exception to sugar free month was her birthday. The cake was delicious and gorgeous.
For myself I made peanut butter chocolate angel food cake. It bombed horribly! Don't get me wrong, it tasted great. But, come to find out, humidity and anything with meringue isn't a good combination. So, if you live in Florida don't bother trying to make homemade angel food cake in the summer. I've never had a problem with the box mix though.
I got the recipe from SkinnyTaste. I'm going to try this recipe again when the humidity is low.
- 1/2 cup confectioners sugar
- 4 Tablespoons + 2 teaspoons cake flour, sifted
- 2 Tablespoons PB2
- 2 Tablespoons cocoa powder
- 1/4 teaspoon salt
- 8 egg whites from large egg whites, at room temperature
- 1/4 cup water
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
Heat the oven to 325°F. Lightly grease a muffin tin with baking spray or line tin with cupcake liners.
In a medium bowl whisk together the confectioner's sugar, cake flour, PB2, cocoa powder and salt.
In a large bowl mix the egg whites, water, vanilla extract, and cream of tartar.
Using an electric mixer or stand mixer, mix on low speed a few minutes until foamy, then turn the speed to medium and slowly add the granulated sugar in 1 tablespoon increments, very gradually over a period of three to four minutes. When all the sugar has been added, turn the speed to high and beat for an additional three to five minutes, or until the mixture forms medium peaks. Don't beat until the mixture is extremely glossy and stiff; it should be modestly glossy, but the very tips of the peaks formed when you dip your finger in should flop over just a bit.
Add the dry ingredients in two installments; sift the dry ingredients through a fine mesh strainer, tapping them through and into the egg whites. Fold carefully, do not over mix. Fold in the second half of the dry ingredients.
Spoon the batter into the prepared baking pan. Bake for 18 minutes or until the tops are slightly golden. Remove from the oven and cool completely before removing and icing.
Now I leave you with photos from Kay's special day.
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| First we took a trip to the carousel |
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| Baye had a great time! |
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| Birthday girl posing for the camera |
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| We HAD to get ice cream |
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| We had to stop and chase birds |
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| Boats |
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| More boats |
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| St Augustine |
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| We looked at the canons at the Castillo De San Marcos |
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| Played with our shadows on the castle wall |
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| Mr. Amazing and the girls eating their subs |
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| Kay loves her Chicken Bacon Ranch sub |
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| Had to have one of me with the birthday girl and Mo |
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| Skyped with Gramma and Sirr during presents and cake. We do this every birthday |
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| Her cake from Publix. It was delicious! |
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| Chocolate cake, chocolate whipped topping filling and then covered in chocolate ganache |
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