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Archive for July 1st, 2019

Lyncee Shillard: Everything has a time… (Recipe!)
Monday, July 1st, 2019

I’m a big person of “living in the time”. It’s July 1st, and I want my Facebook timeline to flood with fun in the sun ideas, 4th of July recipes, and sexy guys in swimsuits with surf boards. I don’t want Halloween countdowns (I’m big into Halloween — in October) or the remaining days until Christmas.

I want to enjoy strawberry shortcake while watching the fireworks, not wonder what to get my grandson for Christmas.

Now, if you are — the person who has their Christmas shopping done by August 4th — have your Halloween decorations ready in April — know your exact Thanksgiving menu on March 23rd — do the entire year of birthday cards on January 1st — you are amazing in my book! The major reason I live in the moment is it stresses (like non-stop binge-eating doughnuts stress) me out to worry about Christmas presents in April.

As a rule, I live pretty much in the moment in all aspects of my life. I’ve been known to wake up and decide to take a 400-hundred-mile road trip. My husband has come home (he’s an over-the-road truck driver) and I’ve redone our bedroom — a couple of times.

This carries over into my writing. I sit down with a basic idea: people will die and there will be steamy sex. And go!

The thought of planning out an entire book makes me want to find doughnuts and vodka. A lot of both!

So, with all this being said that’s why I’m sharing my favorite July 4th drink twist and treat today…for those planners to maybe add it to next year’s 4th celebration!

Drink Recipe!

For a drink that “explodes” like fire works in your mouth – rim the glass with pop rocks 😀 This can be done with adult drinks, ohhhh say, raspberry vodka and lemonade. And kids – they love it! (Of course, I’m not giving them the vodka).

It’s Fireworks in a Cake.

What do you need:

1 (15.25-ounce) box white cake mix
1 (3.4-ounce) box vanilla instant pudding
4 eggs
3/4 cup vegetable oil
3/4 cup milk
1 (3-ounce) strawberry and blue raspberry jello
1 32 ounce whip topping
3 packages of pop rocks

What you do:

1. Preheat oven to 350 degrees. Spray a 9X13-inch pan with cooking spray.
2. Using an electric mixer, mix together cake mix, pudding mix, eggs, vegetable oil, and milk until well mixed, about 2 minutes. Pour into pan and bake for 40 minutes.
3. Let cool for 20-30 minutes.
4. Using a serving fork or straw, poke holes all over cake.
5. In a medium bowl, mix Jell-O and pour mixture slowly over cake so that it sinks down in holes. Cover with plastic wrap and refrigerate at least 3 hours.
6. Spread whipped topping on top of cake and top with pop rocks.

The things that makes the world so amazing is that there are planners and fly-by-the-seat-of-their-pantsers, and then, those in the middle. Which are you?