Welcome to My Crazy Life

IMG_20150901_204354A dreary Monday today, nothing but rain with more to come.  It does make for good writing , so calm and tranquil, the birds aren’t even chirping right now.

I’m Amy — redheaded spitfire that has just totally changed her life on the brink of her 40th birthday.  This quiet is new to me, alone time is new to me…it’s the first time since I was 19 years old that I didn’t have to worry about anyone but me, humpf… not sure how I like it or where I’m suppose to go from here.

So let’s just jump into the dirt, shall we! In the past year, I walked out on my marriage, got a divorce, left two stepsons and a giant family that I loved dearly, my pets, my job, everything…  I do have an older son, my own, he’s off in college. He’s been my sidekick since I was 19.  And now here I am, having thought that I finally had it right only to once again be starting over, and this time all by myself.

I been told I don’t look like I’m about to be 40 and I don’t feel it. Don’t get me wrong, I’m psyched about turning 40! I’ve never understood why women feel so ashamed about getting older. I went through a lot to get here and no one is going to put it down.IMG_20150919_071602

So, oh yes back to where I am now… I moved to my best friends house to help renovate it and now I’ve bought it with my new boyfriend (see picture to the right.)  Not just a house, a house with a pool and a yard. Something I could’ve only dreamed of when my son was little.  I have a car, 2 cats, a couple of strays, a raccoon and opossum outside that I feed scraps, and oh yes a new boyfriend, did I mention that already?

I’m hoping my blog will be entertaining and informative to the world.  I’m not creating a new wheel here, but I’ve learned alot of things, where to find stuff, how to make stuff, etc… and everybody seems to ask me all the time anyway if I know what could help this or that or where they could find something, so I’m just going to widen my circle.  Looking forward to getting to know my readers and we are all in this together.  Any comments and suggestions on what you would like to read would be appreciated.

 

Love ya’ll, see ya soon.

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Mission Impossible

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So sorry I’ve been gone a few days, sick children doesn’t leave much time to blog. Much like the cake I’m going to show you how to make today, hand foot mouth disease is an impossible mission considering there is no shot or treatment for it. Which I find very odd in this day and time. My poor 3 year old had most of his rash in his mouth, understandable given the name and how they get it — from touching things with their hands, feet or mouth or putting one of the first two into the third after touching something.

If you have or haven’t heard about this, there seems to be an epidemic going around. Right before mine got it, my niece and nephew got it and they live 3 states away along with some of their friends and me and my sister-in-law are clean freaks. So it can happen to anyone. I want to give props to a soup I found on Pinterest. The Anti-Viral Toddler Soup, I feel that this soup along with warm salt water gargles helped him get better faster and to make the ulcers dry up. Please check it out, its actually a great broth that you can add anything to to give a little boost to their immune system.

Now on to why y’all keep coming back to my blog– the food. Today I’m giving you the recipe for Pastel Impossible, or the Impossible Cake. Its pretty cool!  Basically, its a flan and a cake and the two parts switch places during cooking, like a magic trick. It is not only and interesting topic of conversation, its also super moist and delicious.  Bare with me, I’ve had to translate this recipe from Spanish to English.

Pastel Impossible

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1 chocolate cake box mix
1 can evaporated milk
1 can sweetened condensed milk
1/2 cup regular milk
4 eggs
4 ounces cream cheese
1Tblsp vanilla
Cajeta ( a Mexican caramel drizzle, usually found in the Mexican section of most grocery stores)

Preheat oven to 350 degrees. Spray a Bundy pan with oil.

For the cake part:  Prepare the cake mix as directed on the box. Slowly pour it into the pan.

For the flan part:  To prepare the flan, mix all the milks together with the cream cheese, eggs, and vanilla. Mix well.  Very carefully, scoop the flan mixture into the pan on top of the cake mix.

Cover the pan with aluminum foil and crimp it all around. Make sure its sealed well, this is important!

In a large, deep pan place the bundt pan inside and fill with water to cover around half the bundt pan. Cover the entire thing with aluminum foil. Seal the edges well.  

Cook for 1 1/2 to 2 hours. Do not uncover to check the cake until time is up.

When its time to take the cake out, remove it and let it rest 15 to 20 minutes.  When time is up, place a plate on top and flip the cake onto it. Place it in the fridge to cool.

When time to serve, you can drizzle the cajeta over the cake.