Years of watching Court TV and real life murder mystery shows has made me realize that I’d make a horrible witness.
Most of the time, I can barely even tell you details about what is going on around me. And my husband drives anytime we go anywhere together, so there are literally dozens of places that I don’t know the directions to. My husband gets all, “how can you not know where that is, we’ve been there LOTS of times” and I’m all, “YOU drove so why would I be looking at the roads, roads are boring”.
I think it makes perfect sense, but whatevs.
Deep down though, I feel that it is my destiny to be deeply embroiled in some type of murder plot (embroiled is a crime-ish word, serious detectives use it a lot on TV), so lately I’ve been trying to improve my witness skills by taking note of odd things I notice around me.
Unfortunately, the part of my brain that is supposed to be good at remembering license plate numbers and facial features of strangers doesn’t work very well. It’s a little upsetting because once again, my body is betraying me. Very much like the time I just knew I was meant to be a gymnast but to my dismay, I couldn’t even perform a simple cartwheel.
If only my thoughts and my actual body could get on the same page, I would truly be a force to reckon with.
The other morning, my husband came inside from starting his truck and told me that he’d just heard a gunshot. At first we were like, “no biggie”, but then I remembered that we live in the CITY now, with real neighbors and sanitation trucks that come to pick up the trash and all that. And in the CITY people aren’t supposed to be shooting guns all willy nilly.
So I was like “WHAT?! It’s 7:44 AM . REMEMBER THAT!! It’s 7:44 and we remember that because I was looking at the Today Show and you had just started your truck to leave for work. Do you think we should call the police?! Or 911?! Okay, what are we wearing? We might need to remember that for some reason. Every detail MATTERS!!!”
Then he told me that he wasn’t sure that it really was a gun shot and it came from the direction of the woods. So I went from being a world famous prosecuting attorney to a mere housewife in seconds. Which, I realize that your husband hearing a fake gunshot doesn’t make a woman an attorney TECHNICALLY, but it’s close enough that I think we can just round up or whatever.
You know what I mean.
So, since I’m back to being a normal housewife, I thought I’d show you how to make something really cool. You know…to help inflate my sense of self importance.
Let’s make mini cakes, want to?
I’ve been loving mini cakes for awhile now. They’re individually sized, but more elegant than a cupcake, so they’d be a really fun brunch or shower dessert.
Well. Guess what? All this time I’ve been looking for tiny cake pans, I finally realized something: Just bake the cake in a sheet pan so it’s super thin, then cut the rounds with a round cookie or biscuit cutter!! So easy peasy. You can stack them up by the twos or threes for fun little cakes with minimal effort.
Isn’t that a good trick? Can you even BELIEVE I figure stuff like that out AND still manage to practice law in my spare time?
These would be great make with Limeade concentrate and green food coloring for St. Patrick’s Day too.
Pink Lemonade Mini Cakes
- 1 box Duncan Hines Moist Deluxe Classic White Cake Mix
- 12 oz can Pink Lemonade concentrate, thawed and divided into 1 cup and 1/4 cup
- 1/3 cup water
- 2 Tablespoons vegetable oil
- 3 eggs
- A couple drops red food coloring
- 1 8 oz block of cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1/4 cup Pink Lemonade Concentrate (divided from above)
- 4 cups powdered sugar
- Sanding sugar, optional
1. Preheat oven to 350. Butter and flour a large sheet pan or jelly roll pan (13×18 inches) and set aside.
2. In the bowl of a mixer, combine cake mix, lemonade concentrate, water, oil and eggs. Beat on low speed for about a minute. Increase speed to medium and beat for 2 minutes more. Add a drop or two of red food coloring, folding in until batter is a deep shade of pink. Spread batter in prepared pan and bake for about 15 minutes, until the middle springs back when lightly touched. Remove cake and let cool in the pan on a rack until room temperature. For easier cutting, refrigerate for an hour or two.
3. Prepare frosting: In the bowl of a mixer, combine cream cheese, butter, and lemonade concentrate. Beat on medium low until combined. Slowly add powdered sugar, beating on low until just mixed. Increase speed to high and beat for 2 minutes until light and fluffy.
4. Cut cake into rounds and frost, stacking an additional cake on top. Stack as tall as you desire. Sprinkle with sanding sugar.