It's a Tuesday in May and finally it feels like summer! We've been out of town and just got back last night. Callie and I visited my parents for the weekend. It was so nice to have some extra help with the munchkin. I got a little extra sleep, we watched a few movies and hung out with family. My mom and I talked about design and decorating all weekend too. They are currently building a new house, so there are lots of decisions to be made. I'm totally itching to build a house someday, it would be so much fun.
We discovered these slipcovers for wingback chairs at Target.com. I think they are new. They are twill and seem really nice - $89 each and currently free shipping.
1. Line 24 mini muffin cups with petit four paper cups. Cut 2 (1 1/4-inch) rounds from each cake slice. Place 1 cake round in bottom of each cup.
2. In small bowl, mix water, coffee granules and 1/2 teaspoon of the rum extract. Drizzle about 1/2 teaspoon of the coffee mixture over cake in each muffin cup. Set aside.
3. In medium bowl, beat cheese, powdered sugar and remaining 1 teaspoon rum extract with electric mixer on medium speed until creamy. In another medium bowl, beat whipping cream on high speed until soft peaks form. On low speed, beat cheese mixture into whipped cream. Spoon or pipe a rounded tablespoon whipped cream mixture into each cup, covering cake.
4. Grate semisweet chocolate over each cup. Refrigerate at least 4 hours to blend flavors. Store covered in refrigerator.
Okay, Callie just found an old piece of string cheese on the floor that she put in her mouth. I need to go pry it out, wish me luck! :)