Besides recipes, Ally and I thought we'd share with you some of the best places we've eaten, and foods that give us inspiration along the way. So here is a taste of that...
If you are unaware...Springtime in Louisiana is the best.
Warm weather starting in February (sorry for your continual freezing Ally), crawfish, strawberries, flowers, and free weekends (Geaux Tigers! ...but having Saturdays free is real nice). There are countless other great things about Springtime in Louisiana, but you really should just come check out this great state yourself.
Eating is obviously a huge part of Louisiana.
And when family comes down, you do it big.
So when my little sister, Emily, arrived this weekend, the obvious thing to do is eat something fried. Fried dough with sugar that is. More affectionately known as beignets (...that's Ben-yay's for all you Kentuckyers out there).
It's basically fried dough with powdered sugar, but it is heaven.
And the best place to go? Well, if you're not in New Orleans then one must find themselves at Coffee Call in Baton Rouge, LA. 24/7 beignets at your service! Plus the BEST vanilla hazelnut coffee around.
Later on in the weekend, all three of us sisters found ourselves in the same city, and what to do? But eat! One of our favorite things to do is meander around Whole Foods. What's not to love about free samples? If you have spare time, and a city with a Whole Foods...check it out. (Here is when you swoon with me as I dream about their beautiful produce, flowers, herbs, and more)
It's Louisiana. Springtime. Crawfish anyone? In case you have ever wondered what that large hole in your soul was missing...it's a crawfish boil. Nothing like pouring a pile of crustaceans on the table and eating pounds of them, in no time flat.
This weekend's crawfish is brought to you by Tony's Seafood.
Please, if you have never experienced this...Add it to your life list pronto.
Of course if you give a girl a crawfish...She'll probably want some cake.
This weekend also happened to be Emily's 17th birthday! So out comes a cake that takes it's inspiration from the infamous Rainbow Cake, iambaker's "The Best Chocolate Cake", and my head.
2 boxes of white cake mix
1 box of lemon cake mix
1 2liter of diet 7up
1 small container of Cool Whip
2 16oz. containers of Vanilla icing
1 pint of blueberries
3/4 cup of toasted (sweetened) coconut
1. Pour white cake mixes into a large mixing bowl.
2. Add 3 cups of Diet 7UP and beat with handmixer for 2 minutes. (You don't need eggs or oil! Really!)
3. Grease two 8-inch cake pans WELL (adding parchment paper is a great idea too). Pour batter into 2 8-inch round cake pans. Bake as directed on box.
4. Mix lemon cake mix and 1 1/2 cups of Diet 7Up (add more if it seems too stiff).
5. Beat on low-speed handmixer for two minutes.
6. Pour batter into another 8-inch round cake pan. Bake as directed.
7. Place cakes in freezer for 20 minutes, or refrigerator for a few hours so they are easier to handle.
8. Cut each cake in half. (A long, serrated bread knife works best)
9. On the first layer, place one half of a white cake. Add cool whip ontop. Place the other half of the cake on top. Add cool whip on top.
10. Next, layer one lemon half. Add cool whip. Top with remaining lemon half. Add cool whip.
11. Continue with the last white cake (Half cake, Cool Whip, Half cake). But do not top with cool whip.
12. Ice the cake completely (as liberally as you like. I am a huge icing fan).
13. Top with blueberries and toasted coconut. Eat!
Refrigerate any leftovers...Which there may or may not be. Second helpings are encouraged.
Please forgive photography. I'm trying to catch up with Ally's photography skills, and the cake had a little accident on the ride over to final eating destination :)
Where ever you might be, happy spring!