What’s Happening Today – April 21, 2016
Today on DelmarvaLife:
National High Five Day
Today is National High Five Day! It happens each year on the third Thursday in April. Be sure to high five everyone you see.
Pocomoke Principal Chosen to Represent Maryland
Pocomoke High School Principal Annette Wallace was chosen by the National Association of Secondary School Principals to represent Maryland in the National Principal of the Year Competition. Annette joins us to tell us about this honor and her biggest challenges as a high school principal.
Mental Health Training in Worcester County
Jennifer LaMade with the Worcester County Health Department joins us to tell us more about recognizing mental health disorder signs. Jennifer also tells us about an upcoming class that helps teach people to look for those signs and symptoms. The class is Friday, April 22, at the Worcester County Health Department’s Berlin Office, from 8:30 am – 5 pm and it’s free.
Pork in the Park in Salisbury, Md.
Superintendent of Wicomico County Recreation, Parks, and Tourism Any Kitzrow tells us what’s new at the Pork in the Park event this year. It’s a fun two-day event for people of all ages. Andy tells about new attractions such as hot air balloons and rides, as well as an inflatable park. This event is also pet friendly and there will be a pet parade on Sunday. Andy concludes with telling us about a glow party on Saturday night with a DJ, cornhole, and plenty of glow necklaces.
In the Kitchen with the Brooklyn Baking Barons
Tony Lanunza and Chris Poeschel with the Brooklyn Baking Barons stop by the DelmarvaLife kitchen to make their famous Honey Whiskey Cake. Here is the recipe:
HONEY WHISKEY CAKE
1 package yellow cake mix
3/4 ounces box instant vanilla pudding
2/3 cup vegetable oil
1/4 cup American whiskey
1/2 cup milk
1 teaspoon vanilla
3 tablespoons honey
1 1/2 sticks butter (3/4 cup)
1 1/2 cup sugar
1/4 cup water
1/2 cup American whiskey
3 tablespoons honey
For Cake: preheat oven to 325ºF. Grease with butter and dust with flour a mini bundt pan.
In the bowl of a stand mixer, add the yellow cake mix, instant vanilla pudding, vegetable oil, whiskey, milk, eggs, vanilla, honey and mix to combine. Divide batter between mini bundts and bake for 20-25 minutes until an inserted toothpick comes out clean.
Remove from the oven to a baking rack and allow to cool completely.
For Glaze: in a medium saucepan add the butter, sugar and water and heat over medium heat. Bring to a boil and allow simmer until the sugar is dissolved. Turn off the heat, add whiskey and mix to combine. Return the saucepan to the heat and allow to boil for 30 seconds. Remove from heat again, add the honey and stir to combine.
Using a skewer, poke holes in the bottom of the cakes and pour 2 tablespoons of glaze on the bottom or enough to cover the bottom evenly. After the glaze soaks, turn the cakes out onto parchment and brush remaining glaze on the tops of the cake.
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