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“The Dude abides…”

Only the actor Sam Elliott could deliver a line with such confidence and swag. His perfectly trimmed, gray hued mustache and Marlboro Man physique makes we wonder every single time I watch this scene in The Big Lebowski, how the heck did he end up in the bowling alley bar?

Not only is Sam Elliot one of my favorite actors in this movie along with John Goodman, but I have to be honest, Jeff Bridges steals the show. I took an acting class a few years ago at the Denver Performing Arts Center because I thought it would be fun to push the creative boundaries. It was hands down the scariest thing I have done in a long time, but I am so glad I did because I got to act a scene from The Big Lewboski. Holla!

I played Maude and another gentleman played Jeff Bridges, “The Dude.” It’s the scene after they had coitus (don’t worry no love scene was filmed… awkward!) and he fixes himself a white russian and says the famous line, “You know, a lotta ins, lotta outs, lotta what-have-you’s.” To say that I had a blast being able to recreate such a legendary scene is a huge understatement.

Anyways, I am not the only person in my immediate family that adores this Coen classic. My mother is a huge fan of this movie too. So, with Mother’s Day like five minutes away, I thought I would make one of her favorite desserts, but with a twist. The Dude isn’t the only one that fancies a white russian cocktail. The first time I ever sipped on the Kaluha drenched, half/half mixture was with my mom. It wasn’t my cup of tea at first, but after a couple of sips, I definitely could see why she would abide by it.

Naturally, I decided to take her favorite drink and dessert and do a smash-up! Don’t worry this smash-up won’t require the Glee choir (Unless you want it to. You’re secret would be safe with me). This dessert is super fun to make because who doesn’t love miniature treats with a boozy glaze? Am I right? Right.

So, cheers ma, and Happy Mother’s Day!

Mini Angel Food Cakes with White Russian Glaze


or the cake:
1 box ready to-go Angel Food Cake
1 1/4 cups water

for the glaze:
1/2 cup semi-sweet chocolate chips
2 tablespoons cream
1 tablespoon Kahlua
1 teaspoon hot water


for the cake:
Preheat oven to 350 degrees. In a large bowl combine water and cake mix. Using a hand beater, beat the batter for one minute until it's light and fluffy. Spray two mini angel food cake silicon molds with non-stick cooking spray. Fill the molds with batter 3/4 of the way up. Bake for about 15 minutes or until golden brown. Remove from oven and flip the mold upside down on top of glass to make sure the cake will properly slide out. Cool before spreading chocolate glaze on top.

for the glaze:
In a small saucepan over medium-low heat, melt the chocolate chips. Add cream, Kahlua and water. Add more water if to thick. Set aside when chocolate has melted.

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