Condensed Milk Pound Cake

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We should eat cake

You know, since it’s almost bikini season and all that jazzy-ness!!

Heh. Bikinis … such a joke.

They’re such itty-bitty, stress inducing son of a guns.

I saw we forget our worries and fill the voids of our life with delicious – dense Condensed Milk pound cake?!?!

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Obvs.  Like there is another rational option. Hiiii – and life is all about balance ( no, not a slice of cake in each hand … hehehe )

This cake is lightly sweetened, crazy smooth, and extremely dense – it would make the perfect base for a strawberry short cake,– or loaded with ice cream on top, or a fruit trifle!! Side note … every time I hear the world trifle – I think of Destiney’s child – You triflin’, good for nothing type of brother….. Silly me, why haven’t I found another? Stop it, don’t tell me, you don’t listen to a little Destiney’s child now and then.

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Maybe you don’t maybe it’s just me. Maybe I’m super addicted to 90’s music right now .. Maybe this post is super random and I should stop babbling and just get to the cake recipe.

Done.

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Condensed Milk Pound Cake

  •  1⅓ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 cup Margarine at room temperature
  • ½ cup granulated sugar
  • 3 large eggs
  • ¾ cup sweetened condensed milk
  • 1 teaspoons vanilla extract
  • 1 Tbsp Lemon Juice

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 Instructions

  1. Preheat your oven to 325 degrees.
  2. Spray an 8½ x 4½ inch loaf pan with non-stick cooking spray and set aside.
  3. In a bowl, sift together the flour, baking powder and salt and set aside.
  4. In the bowl cream the butter and sugar. Add the eggs one at a time, mixing after each egg until well blended. Add sweetened condensed milk, vanilla and lemon juice to the butter mixture and mix until combined.
  5. Add the dry mixture to the wet mixture
  6. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
  7. Cool for 10 minutes, then turn the pound cake out onto a wire rack to cool completely.

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Trinidadian Peanut Punch

The Birds are singing their little hearts out

The Sun has come out to play

Everyone is letting their pale skin see the light of day

…. I even saw a butterfly yesterday

SPRING HAS SPRUNG and I’m LOOOOOOOVVVEIN it 😉

Of course, I can’t hate on mother nature this year – that little lady was extremely nice to us … we didn’t get much snow, I can’t even claim that it was really that cold – – I think her and I have finally come to a common ground.

As I have her attention though, I must do us all a favor – –

Dearest Mother Nature – – thank you for not freezing my cookies to bits this winter – – but please come june, can you not turn my hair into a total frizz ball – – I love you, but seriously … when my hair looks like that, no one loves me and you know how cranky I get when I’m hot and sweaty (ewww :()

Thanks lady … I’ll repay you by recycling and not littering.

To celebrate this phenomenal amazing-tastic weather and the fact that I saw a butterfly ( and I seriously think butterflies are magic) I have the perfect drink to quench your thirst.

My main hype-man actually requested I make this drink for him – – who can say no to that man?

So I made it.

He drank it.

All.Of. It.

The end. 

Ice cold

Sweet

Creamy

Thick

Peanut Buttery Fantasy… 

It’s calling your name … answer, you won’t regret it 😉

Trinidadian Peanut Punch

serves 1 

1 Cup Unsalted Peanuts

1/2 Cup Smooth Peanut Butter

2 3/4 Cups Water

1/2 Condensed Milk

1 Tsp Vanilla Extract

1 Tsp Cinnamon

1 Tsp Nutmeg

Directions:

Add all of the above ingredients into a blender.

Blend until smooth.

Enjoy right away, or refridgerate until ice cold.

Have a sweet spring day my loves

xox