Last week I turned twenty.
I received this beautiful gift.
So, if you get a mixer on your birthday…you BAKE on your birthday. Yum.
It was a girl’s night kind of birthday, including “Father of the Bride,” which also turned twenty this year.
What goes perfectly with “Father of the Bride?”
Cupcakes. Lots and lots of cupcakes.
The varieties I chose were S’mores and Key Lime Pie.
That, friends, is the perfect summertime combo.
The recipes were not my own, and I made very little modification. So, you can find the S’mores recipe here.
1) I used semi-sweet baker’s chocolate for the crust.
2) I used 2% milk
3) I used 1tsp baking powder, instead of cream of tartar.
4) I used a regular kitchen lighter to torch the icing.
*disclaimer: This will use a LOT of lighter fluid. Use a torch if you have one 🙂
Now, for the Key Lime deliciousness. I found this gem of a recipe on this wonderful blog.Modifications:
1) The classic vinegar + milk trick, because I didn’t have buttermilk on hand.
2) I didn’t get quite enough zest off my limes, so I upped the lime juice a bit. Think 4 total tablespoons of lime.
3) I forgot the vanilla in the icing! Still great, though.
4) Lime/ add powdered sugar to the desired taste of the icing. I like a tangier icing, so I opted for more lime.
I hope you get to enjoy these sometime! They’re the perfect summer treat 🙂
So, I’ve whined enough on twitter the past few days for you to know that I had my wisdom teeth removed on thursday. The surgery went really well and recovery seems to be on schedule. So thankful for that. BUT, on schedule doesn’t mean easy peasey 😉 My mom is a rock star and my family and BFF have been so sweet caring for me.
The hardest part of this whole process for me is just feeling so helpless…right down to food prep!
Cooking is definitely a highlight of my day. I look forward to every meal I get to cook for the process and for the flavors.
It’s currently killing me that I can’t chew, because I love all things crunchy, chewy and non-pureed-fruit-and-veggie-ish.
So today, I woke up stir crazy and craving the kitchen. If my beautiful little mommy were here, she wouldn’t let me get vertical for more than two-shakes, but with the little sis here: success.
So I made this little number:
This is so simple it doesn’t even require a pot! I got the idea for this soup here. (She’s completely my favorite blogger.) I didn’t have all the ingredients in my pantry, so I just created a non-vegan version that I think is simpler. (mine takes 15 minutes fridge to bowl)
So first you’ll need these tasty things:
1 Super Huge Sweet Potato (not pictured)
1 Cup Veggie Stock
1 Cup (more or less to desired texture)
2t Chili Powder
1T Fresh Parsley
Salt and Peppa
Cheese and Sour Cream to top
Here’s what you do:
Fork a the sweet potato on a plate. Microwave on high 5 minutes on each side (paper towel over it just in case).
Take that hunk of goodness out of the microwave and peel it. Pop it in your blender. Put in all of the other ingredients. Blend.
Pour in a bowl.
Garnish with Parsley, Cheese and Sour Cream to taste.
(makes 2 servings)
Seriously, you will love this soup. My roommate is a super picky eater and she says this is her second favorite thing that I make. And I bake sweets all the time.
So, you should believe me that this soup is SO tasty.
Perfect in the summer or in the wintertime, for a quick lunch or a yummy dinner served with decadent carbs.
I’m going to enjoy this with some more pain pills and an ice pack or two 🙂
To start with, you may have never eaten hummus. You may think that it’s that gross-looking mush that hippies eat with pita bread. Well, let me just introduce you to my friend:
Sun-Dried Tomato Hummus.
He’s a lot zestier and zingier than most hummus types. Not all hummus is created equal, people!
The great thing about hummus is that it’s so versatile. You can eat it with any sort of crunchy veggie or make a plethora of great sandwiches out of it. (My favorite is a hummus-cheddar melt on wheat.)
This recipe is adapted from one that my friend found in a magazine. I changed it up a little bit to save calories and add flavor.
Here’s what you will need:
1 Can of Chick Peas (aka Garbonzo Beans)
1T Chopped Garlic (pre-chopped is fine)
1t Tahini Paste
1/8 c Olive Oil
1T Cumin (or more to your liking)
Parsley (2T Fresh or 1T Dried)
1T Sun-Dried Tomatoes in Their Oil Read More…