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Anyway... Todd and I had a great weekend! The Gamecocks were on the road at Arkansas and we had plans to watch the game on Saturday night with our friends. I was planning to make a cake and ice it with this amazing icing that my Aunt Johnette makes. The South Carolina temperatures have finally reached the tolerable point where we can stand to be outside for long periods of time. We decided to take Boudreaux to Finley Park to throw the (golf) ball around and let the rascal get some of his energy out. We like to use a golf ball because Boudreaux plays with it like a cat would play with a toy. He tosses it back and forth between his paws and really enjoys the challenge of catching that tiny ball.
Here are a few pictures from our fun outing!
boudreaux checking out the water at Finley Park
Todd is great with the self portraits
the whole family!
And I just want to brag on our very smart dog, Boudreaux. He was very thirsty and tired after his romp with the golf ball, so we took him to the water fountain and he knew exactly what to do!
After talking about the fantastic icing recipe from my Aunt Johnette, I feel a responsibility to share it with everyone. It's so easy! Enjoy!
You can use this with any chocolate cake.
8 oz cream cheese, softened
1 cup powdered sugar
1 cup granulated sugar
12 oz Cool Whip
OPTIONAL ADDITIONS:
1/2 cup chopped nuts
2 plain milk chocolate bars (1.55 oz size), chopped
Beat the cream cheese (with a mixer) until it is light. Beat in the sugars. Stir in a bit of Cool Whip and then gently add the remaining Cool Whip.
Optional: Stir in 1/2 cup chopped nuts and 2 plain milk chocolate bars (1.55 oz size), chopped.
Best mixed ahead of time so the granulated sugar can dissolve. Holds well in the refrigerator. Makes more than enough for 2 layers, probably enough for three. Personally, I like just one layer that's extra thick!
