Mr. Peanut & the Peanut Mobile

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I hope everyone had a great weekend!  I bet there aren’t any readers here who can say they met Mr. Peanut and had a look at the peanut mobile.  I know, I am a lucky girl :).

Peanut Mobile

I was on my way to the supermarket and much to my surprise there was a massive peanut parked outside the store.  Evan was with me and we had quite a laugh, it was really funny and kind of cool.  So, we park the car and hop out to go into the store and I remarked to Evan that if the peanut mobile was still there when we came out I wanted a picture of him in front of it.  

At first he balked, no way, that was waaaaayyyyy to embarrassing.  What if one of his friends saw him!?  I reply that he has to be more daring, not worry so much what other people think and enjoy these unexpected experiences when they pop up. Besides, it’s only a quick photograph. (I am sure these words will come back to haunt me when he is a teenager.)

Sure enough, the peanut mobile was still there when we were finished with our shopping and Mr. Peanut was standing on the sidewalk posing for free photos.  I am excited!  This is going on my blog! and I am suddenly walking/jogging over to Mr. Peanut.  Evan is looking at me like I am CRAZY.  

We wait our turn, as there were other parents there with kids, and in the few minutes we waited you could see the whole thing was kind of fun.  Other kids, older kids, were there getting their photo taken and laughing with Mr. Peanut – sort of making fun but enjoying it too, as teenagers do. Evan saw this and relaxed.  He was actually really good about it when it was our turn.  He posed with Mr. Peanut, who I noticed had a pretty good sense of humor, and was okay with the photos going up on the blog for all to see.

It was a good end to a beautiful weekend!

Evan & Mr. Peanut

Mr. Peanut does rabbit ears!

Peanut Mobile


Raspberry Angel Food Cake

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I whipped up an easy dessert over the weekend.  A simple angel food cake frosted with 7-minute icing and enhanced with whipped cream, raspberry preserves and fresh raspberries from my garden. 

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DSC_0020To begin I made a Duncan Hines angel food cake.  (I have made these cakes from scratch but this past weekend I was in a hurry so I used the box.)  Once baked I let it cool and then using a serrated knife sliced the cake into three layers.  This was a little tricky as the angel food cake is delicate so be gentle.  

I then whipped 2 cups of heavy cream and set aside (I did not sweeten the whipped cream).  Open up a fresh jar of raspberry preserves, I used about half of an 18 ounce jar.

Last step was to make the 7 minute icing (recipe found in the Joy of Cooking & posted below).  

Assembly was simple but you have to move quickly as the 7 minute icing has a tendency to become grainy if not used right away.  

1. Place bottom layer of the cake on plate, spread raspberry preserves all over the top and then a layer of whipped cream.  

2. Place the middle layer into position and cover with the raspberry preserves and then whipped cream (as you did on previous layer).

3. Place the top layer into position and frost top and sides with the 7 minute icing.

4. You should have some whipped cream left over, if so, you can cover the top of the cake in whipped cream as well.  Dot with fresh raspberries.  (If you do not have enough whipped cream to layer on top then don’t worry, just press the berries into the 7 minute icing a bit to help them stick and voila! a beautiful dessert with not too much effort.)

Note: I am lucky enough to have wild raspberries growing in my garden.  We wash them well and eat them on pancakes, waffles, cereal and desserts.  If you cannot find wild raspberries then of course, berries from the supermarket or farmers market are just as delicious.

 

7 Minute Icing
Classic seven minute icing. Makes about 2 cups of icing.
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Prep Time
10 min
Cook Time
7 min
Total Time
20 min
Prep Time
10 min
Cook Time
7 min
Total Time
20 min
Ingredients
  1. 2 large egg whites, unbeaten
  2. 1 1/2 cups granulated sugar
  3. 5 tbsp. cold water
  4. 1/4 tsp. cream of tartar
  5. 1 1/2 tsp. light corn syrup
  6. 1 tsp. vanilla
Instructions
  1. Place egg whites, sugar, cold water, cream of tartar and corn syrup in the top of a double boiler and mix until thoroughly blended.
  2. Place the top of the double boiler over the pot of rapidly boiling water and beat constantly with an electric mixer for 7 minutes.
  3. Remove the icing from the heat and add the vanilla.
  4. Continue beating until the icing is fluffy and a spreadable consistency (a minute or two).
  5. Use immediately.
Adapted from The Joy of Cooking
Adapted from The Joy of Cooking
Two Traveling Sisters http://twotravelingsisters.com/blog/