Funny Friday, Roughing it the Easy Way

Today’s post is March’s Funny Friday, a regular feature published on the last Friday of every month. Funny Friday is a collaborative project. Each month one of the participants submits a picture, then we all write 5 captions or thoughts inspired by that month’s picture. Links to the other bloggers’ posts are below, click on them and see what they’ve come up with. I hope we bring a smile to your face as you start your weekend.

Here’s today’s picture. It was submitted by Confessions of a part-time working mom.

1. Husband to wife: Anything else you want to take along, plenty of room.

2. Wife to husband: NOOOOO. I said we have to take the other car!

3. Husband to wife: This is not what I had in mind when I said I wanted a vacation out in nature.
Wife to husband: But you have to admit that the bathroom facilities are much better here . . .

4. Wife to husband: What do you mean this isn’t a rustic vacation, look over there to the left, I think I see a cougar.

5. Wife to husband: Lesson learned. That’s the last time I say that you can buy whatever you want as long as you can get it home with us.


And now for something yummy:

French Vanilla Cake with Raspberry Whipped Cream

Click on the links below and let some other bloggers make you smile:

Follow me home

Someone Else's Genius

Confessions of a part-time working mom

The Momisodes

Sanity Waiting to Happen

Spatulas on Parade

Juicebox Confession

Cluttered Genius

Stacy Sews and Schools

People Don't Eat Enough Fudge

The Bergham's Life Chronicles

 

French Vanilla Cake with Raspberry Whipped Cream

                                                                          ©www.BakingInATornado.com
 
Printable Recipe
 
Ingredients:
1 1/2 stick butter, softened
1 1/2 cups sugar
3 eggs
1 cups milk
1 teaspoon vanilla
2 1/4 cups flour
¼ cup powdered French Vanilla Creamer
1/2 teaspoon salt
2 teaspoons baking powder
 
Ingredients, frosting:
2 cups heavy cream
1/3 cup powdered sugar
2 ounces of fresh raspberries (about 6 good sized berries)
¼ cup seedless red raspberry jam
½ tsp raspberry extract
 
Directions:
*Grease a 9 X 13 baking pan. Preheat oven to 350 degrees.
*Cream the butter and sugar. Beat in the eggs, milk and vanilla.
*Starting at your lowest speed beat in the flour, creamer, salt and baking powder just until incorporated, then increase speed to medium and beat for 2 minutes.
*Pour evenly into prepared pan.
*Bake for approximately 35 minutes or until the edges start to brown and the center springs back to the touch.
*Cool completely.
*Mash the fresh raspberries, raspberry jam and raspberry extract together. Push through a fine sieve and discard seeds.
*Beat the heavy cream until it starts to thicken. Add the powdered sugar and raspberry mixture and beat until stiff peaks hold. Spread over the cooled cake. Store in refrigerator.