I believe we all shape eachother to be the people you are. Well I am proud to say I know my friend Jess.(This is her. Isn’t she cute?) We were just chillin’ in LA the other day and she was telling me about a movie she saw and she said there was thisone line that just summed up her whole life for her it’s: “Love is not a emotion it’s an action. Love is not something you feel it’s something you do. It’s not what you say it’s actions which tell someone you love them.” I couldn’t agree more. You know it makes me question the people I have said those words to and the people who have said them to me. I mean why is it that the people we love are sometimes the people we put last?
Saturday, June 02, 2007
Quote of the day: On "Love"
I believe we all shape eachother to be the people you are. Well I am proud to say I know my friend Jess.(This is her. Isn’t she cute?) We were just chillin’ in LA the other day and she was telling me about a movie she saw and she said there was thisone line that just summed up her whole life for her it’s: “Love is not a emotion it’s an action. Love is not something you feel it’s something you do. It’s not what you say it’s actions which tell someone you love them.” I couldn’t agree more. You know it makes me question the people I have said those words to and the people who have said them to me. I mean why is it that the people we love are sometimes the people we put last?
There ain't nothin' Chocolate can't fix!
Chocolate Praline Cake:
1 cup packed brown sugar
1/2 cup butter
1/4 cup heavy whipping cream
3/4 cup coarsely chopped pecans
1 package of chocolate cake mix
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners sugar
1/4 teapoon vanilla extract
2 very “focused” eyeballs on this recipe!
In a large saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into tow grease 9-inch round baking pans. Sprinkle with pecans; set aside.
Prepare cake mix batter according to package direction. Carefully pour batter over pecans. Bake at 325 degrees for 35-45 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely.
For topping, beat cream in a mixing bowl until soft peaks form. Add sugar and vanilla; beat until stiff.
Place one cake layer, pecan side up, on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Sprinkle with a whole lot of chocolate syrup! Store in the refrigerator until it’s devoured. Serves 8-10 chocolate lovers