Getting Back on Track

No more procrastinating. I have to get back on track and get out of this funky mood I've been in for four months. I've been really busy and yet I feel like I haven't done anything constructive. You ever get in one of those moods where you are just mad or dislike everything? Food doesn't taste good, clothes don't feel good, bad hair days, bad face days, ya just want to crawl under and rock and sleep all day days. My two forms of entertainment lately have either been eating or sleeping. I'm one of those "emotional eaters". I get my feelings hurt....I eat. I get upset.....I eat. A celebration or a happy occassion......We EAT!!! Ugh!!! I spent the first five months of this year sweating and working my butt off and watching what I eat to loose 15 pounds. It only took two and a half to gain it all back!!! It's September 1st and I am making a vow that starting tomorrow I am going to get back on track and stay on track through the end of the year. Back to exercising, back to working out, back to eating healthy!!!! No more procrastinating! No more excuses! (although I did have some pretty good ones) Cracked my elbow, chipped my thumb, had my heart broken, and broke my toe. All of which were excuses to pig out or not work out.

Fortunately, most of those have healed and life will go on. I just need to stay focused and make healthy choices for myself, physically and emotionally. Now, check out this new cake recipe!!! Ha Ha!

Sunday, September 1, 2013

Turtle Cake - August Sugar Block of the Month Club

1 tub (8 ounces) Cool Whip, do not thaw, divided
1 package devil's food cake mix
1 package (3.9 ounce) Jello Chocolate Instant Pudding
38 Kraft caramels
4 1/2 tsp water
6 ounces Philadelphia Cream Cheese, softened
5 ounces Baker's Semi Sweet Chocolate, divided
16 Vanilla Wafer
16 pecan halves

Spoon half the Cool Whip into bowl; refrigerate to thaw.  Return remaining Cool Whip to freezer.  Prepare cake batter and bake as directed on package for 2, 9 inch round layers, adding dry pudding mix to cake mix before mixing with liquid ingredients.  Cool cakes in pans 10 minutes; invert onto wire racks.  Remove pans and cool cakes completely.
Meanwhile, microwave caramels and water in bowl on high for 1 1/2 minutes or until smooth, stirring every 30 seconds.  Cool slightly.  Beat cream cheese in large bowl with mixer until creamy.  Add caramel sauce; mix well.  Blend in thawed Cool Whip.  Place 1 cake layer on plate; spread with half the cream cheese mixture.  Cover with second cake layer; frost top with remaining cream cheese mixture.  Refrigerate until ready to serve. 
Microwave frozen Cool Whip and 3 ounces chocolate in bowl for 3 minutes or until well blended, stirring after each minute.  Cool 10 minutes.  Meanwhile, melt remaining chocolate pieces as directed on package.  Dip half of each wafer in chocolate; place on waxed paper-covered baking sheet.  Top with nuts.  Refrigerate until ready to use.  Spread Cool Whip mixture onto top of cake.  Garnish with wafers.  Keep refrigerated. 

This cake had a lot of step in it to make but it was pretty easy and looked very impressive when it was all said and done.  It had a good flavor although I don't care for cold cakes and because of all the Cool Whip, you have to keep it cool so it won't melt on you.  I made this for my Aggie's 26th birthday!  Where did the time go?

Here is the August Sugar Block of the month block.  I didn't make the real recipe that came with the block for this month.  It was a grilled banana.  It was just a sliced open banana with chocolate pieces added to it and wrapped in foil then grilled on the BBQ grill.  No Thank You!!!  So since I was making a birthday cake I decided to use the Turtle Cake recipe instead!  The quilt block is called Around The Campfire. 

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