Happy St. Patrick’s Day!
According to Wikipedia, today is the day we commemorate Saint Patrick, the most commonly recognized of patron saints of Ireland, and celebrate the arrival of Christianity in Ireland. The day is generally characterized by the attendance of church services, wearing of green attire and the lifting of Lenten restrictions on eating and drinking alcohol, which is often proscribed during the rest of the season.
I am what you call a cafeteria Catholic. I pick and choose what I want to believe in within the Catholic faith and, as a matter of fact, I happen to celebrate St. Patrick’s Day every year.
During our marriage preparation, I had a lengthy discussion with our preparing priest about the way I practice. He is praying for me and seems more open-minded than other priests I’ve come across on this topic. For that, I am grateful.
For this Lenten season, I gave up candy and ice cream and started eating more apples. Yesterday was Friday and I somewhat fasted- fasted the Amer-Catholic way, which means I didn’t consume meat. Instead, I enjoyed blueberries, a squeeze of agave with my steel cut oatmeal for breakfast, tomato basil soup with parm crostini for lunch, and made us falafel for dinner.
Today, I will wear green with my LA Clippers gear to the Clipper game, and in the spirit of St. Patrick, probably the most widely celebrated of saints worldwide, I will share my dear friend, Erica O’s, green cake recipe with you. She and I worked together as accountants at Bank of New York Mellon. We enjoyed lunching together, taking walks, drinking, dancing, and coffee klasching. We also organized a few potlucks and I loved when she made her delicious cakes. One was a real gooey, moist, white cake with raspberry and cream cheese frosting. The cake recipe I’m going to share with you is a recipe she got from her Grandma. It’s green and has spots of chocolate goodness. I love it. It’s festive and fun! It’s semi-homemade which means easy peasy, and everyone that I’ve share this with loves it! It’s moist, dense, a little minty, and chocolately.
I’ve made these in cupcake form and it’s still a delight, but I have to admit going the bundt cake route is even better. You have to try this! I hope you’ll enjoy this recipe and this very special day. Cheers!
1 box Yellow Cake Mix
1 box Pistachio Pudding Mix
1/3 cup vegetable oil
1/3 cup green creme de menthe liquor
3 eggs, beaten
1 cup sour cream
3/4 to 1 bag of semi-sweet chocolate chips.
Preheat oven to 350 degrees. Mix all the ingredients together, except the chocolate chips. Use electric mixer to combine ingredients. It should look creamy but don’t over mix. :) Stir in the chocolate chips. Pour mixture into a sprayed (Pam cooking spray ) bundt pan (http://en.wikipedia.org/wiki/Bundt_pan). Make sure the pan is well sprayed or greased or the cake will stick to the pan. Cook for 55 – 65 minutes at 350 degrees. Top of cake should be light brown when it comes out of the oven. Immediately after cake comes out of the oven, transfer cake from the pan to a cooling rack. Top with powdered sugar and enjoy a piece of heaven!
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