To say this past week has been interesting would be an understatement. Yesterday only added to the craziness. My grandma has a busier schedule than I do. Monday’s tend to be the only day she isn’t busy so we have our date scheduled to work on this quilt. The thing is, I had a bunch of errands to run on Monday. My baby still wasn’t feeling well so I got a drs appointment for her, I needed to return the fertilizer spreader we rented over the weekend, I needed to pick up dry cleaning for my dad, and we wound up having to pick up medicine for baby girl. By the time I got through all of that, it was almost 5pm by the time I got to grandma’s house. Normally we work on 2 quilt patterns per Monday, but being so late, we only had time to work on one quilt block.
I mentioned on one of the other quilt pattern posts that I found all the blocks I had cut out of my husband’s old military uniforms. The day I did that, grandma and I talked about using stars and stripes with the ACU digital material for making his quilt. So the more I thought about it, the color I needed to pull from quilt block 4 to tie in quilt block 5 was blue, so why not use a piece of the ACU digital into this quilt? It has the blue tie in, but also adds some material that has meaning… a piece of hubby’s past. I was sold.
Yesterday was the 1st Thursday of March. That means that it was Dive Club meeting. It was also National Banana Cream Pie Day. Here recently I was reading through the March 2017 Southern Living Magazine and ran across this Banana Pudding Poke Cake recipe. It looked phenomenal. I decided that Banana Pudding and Banana Cream Pie are similar enough, it counts so I decided to make the cake for Dive Club. Can I just say, I’m glad I did…. WOW!
They also had a little information about Poke Cakes which I found really interesting and want to condense down and share with you. I loved the opening 2 sentences: “Most cake names don’t include the punch line. But yes, true to its name, a poke cake is a cake that is punctured with holes–on purpose.” Hey that’s pretty cool right?
Usually once the cake is punctured, then the baker adds something sweet over the top that will seep into those holes and add to the richness of the cake. The intent is to infuse a lot of flavor into the cake to add that extra punch of flavor.
Today is National Peanut Butter Lover’s Day. I have a bunch of peanut butter lovers in my life… me… well I like it on toast and I like it in a Peanut Butter and Jelly Sandwich (I prefer grape jelly), but otherwise, it’s just kind of a hit or miss thing with me…. Of course truth be told, I’m a savory over sweet kind of person anyway….
But this recipe… this was my grandpa’s favorite recipe and it’s so simple. 4 ingredients plus a pie crust and something for a topping if you want… That’s it….
Make the filling, pour into a pie shell, stick it in the freezer for like 4 hours (if you can wait that long), and bam, you have a frozen peanut butter pie.