Remember the delicious cake that our guests brought to our house for dinner last weekend? I love how my friend Karen changed the recipe up a bit, to make it less complicated!
But let me back up a bit to that night …
Spot on the cloth
Even though I found a spot or two on my Williams Sonoma tablecloth while setting the table for my guests, I didn’t freak out! I knew that the intimate time we were about to have with our friends, Jeff and Karen, would be our focus – not the spot on the cloth!
Husband comes first
One hour before the guests were to arrive I realized that I had not really spent quality time with my husband that day.
So putting all rigidity aside, I felt the freedom to call our guests and push the dinner time back ½ hour.
Hubs and I were able to connect and relax
Read & talk with classical music playing
Even Haggis hung with us
Let rigidity go
Pushing all rigidity aside, I’ve learned to go with the flow. The table I had set for 7 needed to be changed to 5, as our kids started making other plans for the evening. Our dinner would be 4 adults and one 2nd grade boy! What a combination!
Just in case our “little” guest didn’t eat salmon
Changing the dinner time, (I would not have felt comfortable doing this if my guests were already on their way), re-arranging my table, preparing last minute Mac & Cheese, and living with spots on my tablecloth have helped me realize that things will never be perfect.
I’ve learned that going with the flow actually makes me a more gracious hostess!
Would you have felt comfortable calling your guests and pushing the dinner time back, if it gave you more time for you and your husband to connect?
Upside-Down Chip Cake
3 T butter
½ c. brown sugar
4 t. water
½ c. coconut
½ c. chopped pecans
Preheat over to 350. Melt the 3 T. butter in a 9x1 1/2 in. round baking pan. Stir in the 1/2 c. brown sugar and the water. Sprinkle coconut and pecans in the pan. Set aside.
Cake from scratch
1 c. flour
2/3 c. sugar
½ c. unsweetened cocoa powder
¼ c. packed brown sugar
2 t. baking powder
½ c. milk
¼ c. butter
1 t. vanilla
¾ c. mini semisweet chocolate chips
In a medium mixing bowl stir together flour, gran. sugar, cocoa powder, the 1/4 c. brown sugar, and the baking powder. Add milk, the 1/4 c. butter, the eggs, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. By hand, stir in 1/2 c. choc. chips. Spread batter into the prepared pan. Bake for 40 to 45 minutes or until cake feels firm in center when lightly touched. Cool on a wire rack for 5 min. Loosen sides, invert onto a plate. Sprinkle remaining mini choc. chips over the topping. Let stand about 1/2 hour before slicing. Serve warm.
Karen’s fast, easy method
Instead of making the cake from scratch, use a box cake mix, making cupcakes with the leftover batter!
With Karen’s easy method, any flavor of cake mix would be very tasty!
Buy the cake mixes on sale and use what you have, right?
Read what Kelly has to say about the SPOT on her TABLECLOTH!