I didn’t forget about Sunday’s with Joy, in fact my Sunday was ohhh sooo joyful that I didn’t get a second to blog about this week’s delicious recipe.
Summer made its presence quite clear this past weekend, the sun was scorching – my hair was frizzy and I wanted to make my bed in an ice box or hijack an ice cream truck
It didn’t happen.
Instead, I relaxed outside with the LTSL familia over Bar-be-que and a couple *cough – emphasis on couple* Coronas. It was lovely.
And then it was Monday. And after such a Sunday – – I didn’t even want to hear the word Monday…
So I’m here now – locked, loaded and ready to chit-chat about the deliciousness that joy presented in her book, for us to cook.
*drum roll please*
Avocado Pound cake.
We were assigned to take the creamy luxurious texture of a fresh avocado and add it to a delicate pound cake.
But of course, I didn’t do that.
I DID use joy’s pound cake recipe.
But then I only used ½ sugar
Substituted spicy mustard for the vanilla
Added 1 cup of whole kernel corn
and 2 tbsp of fresh jalapeño
two magical turns and … instead of a delicate pound cake
I made a rich, dense corn bread that attached itself to baked beans, like a kid in a candy store.
… that makes me one happy happy happy little lady.
Speaking of happy, ladies and aliens keep your eyes and ears peeled – – I have HUUUGGEE news and some fun stuff to throw at you *cough – giveaway *… soon. Friday 😀
Tata for now my loves