The kids especially loved the peanuts to snack on before dinner was served.
Mops' (my grandma) Homemade Vanilla Icecream was perfect to go with our cupcakes.
We made 85 cupcakes, we had about 25-30 people at the party, and there was 4 left over!
Red Velvet, Lemon Cream, and Chocolate. I gained mucho lbs. in one day.
My mom's silver added a dainty touch, don't ya think?
Lemon Pasta(The Lemon Pasta turns out pretty light tasting, even though it has a lot of cream. It is so yummy,easy and a great summer pasta.)
1 T. Olive oil
1 cup cream
3 lemons (juiced an zested)
4 garlic cloves
Salt and Pepper
Basil (however much you want)
Cherry tomatoes, cut in half
Parmesan cheese
Saute garlic in olive oil on medium heat.
Add cream, lemon juice and zest.
Add kosher salt and pepper, to taste.
Let simmer until thickened.
Cook pasta, add sauce and toss with basil, tomatoes and Parmesan cheese!
(If too tart, add cream, and I added a little sugar!)
Creamy Sun Dried Tomato, Roasted Red Pepper, and Artichoke Pasta(Matt's aunt gave me this recipe and it was everyone's favorite! It is a little spicy, which I love!)4 Servings
30 Minutes, 10 minutes prep
1lb bow tie pasta
1 tablespoon olive oil
4 cloves garlic, pressed
1/2 cup onions, diced
3/4 cups sun-dried tomatoes, drained and chopped
1 (7oz.) jar roasted red peppers, drained and chopped
1/2 cup basil, chopped (firmly packed)
5 green onions, sliced
1 can water-packed artichoke hearts
1/2 cup asiago cheese
1 cup whipping cream
1 teaspoon red pepper flakes
1 cup reserved pasta water
Cook bowties according to package directions
Reserve 1 cup of the cooking water
Heat Oil in a large pan
Add garlic and onion, cook until translucent
Add tomatoes and roasted peppers
Cook for 3 minutes, stir in red pepper flakes
Add artichoke hearts and cook 3 minutes
Add whipping cream and asiago cheese
Allow to simmer until it starts to thicken
Stir in basil and green onion
Season with salt and pepper
Toss with bowties
Add 1 cup reserved pasta water to make saucier
Red Velvet Cupcakes(Who doesn't love a Red Velvet Cupcake? These were yummy)Makes 30 (1 cupcake) servings.
Prep Time: 20 minutes
Cook Time: 25 minutes
INGREDIENTS
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) Red Food Color
2 teaspoons Pure Vanilla Extract
Vanilla Cream Cheese Frosting (recipe follows)
DIRECTIONS
1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup two-thirds full.
3. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
Lemon Cream Cupcakes(Everyone's favorite cupcake! I crave these everyday! I added way more lemon zest)INGREDIENTS
* 1 cup butter or margarine, softened
* 2 cups sugar
* 3 eggs
* 2 teaspoons grated lemon peel
* 1 teaspoon vanilla extract
* 3 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 2 cups sour cream
* FROSTING:
* 3 tablespoons butter or margarine, softened
* 2 1/4 cups confectioners' sugar
* 2 tablespoons lemon juice
* 3/4 teaspoon vanilla extract
* 1/4 teaspoon grated lemon peel
* 1 tablespoon milk
DIRECTIONS
1. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.
Cream Cheese Frosting2 3-ounce packages cream cheese, room temperature
.5 cup unsalted butter, room temperature
.5 teaspoon pure vanilla extract
.25 teaspoon pure almond extract
2.5 cups sifted powdered sugar
In a mixing bowl, beat together the cream cheese, butter, vanilla extract and almond extract until light and fluffy. Gradually beat in 1 1/2 cups of the powdered sugar, beating well. Gradually beat in as much of the remaining sugar as needed to reach a comfortable spreading consistency.
It was a long couple days in the kitchen, but it paid off!
Ok, maybe she got this chronic diarrhea from mud??? She eats everything. Mud. Sand. June bugs. A dead wasp. Rocks. I can never relax. (Look, a post within a post)
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