Too Tasty

You probably wouldn't even like it. Most people hate tasty things.

These little guys were literally the best turkey burgers I've ever had. The egg and cheese are key in keeping the from falling through the grill grates, but we all decided that the recipe needed a bit more of a kick. Next time I'm going to add Siracha or cayenne pepper. Also, to keep it super healthy we used toasted sandwhich rounds instead of buns.

Deliciousness:

The weather has been absolutely fantastic and we have yet to purchase an outdoor table, so we just moved the coffee table outside. It works. Our friend Amy came over to help us with the difficult job of taste testing.

Also, mimosas are good.

So Decadent You Can Feel Your Ass Grow Just Reading This

As promised, here is the super simple recipe for my sister's birthday cake:

Chocolate Orange Cake

1. Box of your favorite chocolate cake mix – Brandy (the sister) chose double fudge cake, but I’ve also used Devil’s Food
2. Prepare as directed on box instructions, but sub orange juice for water
3. Bake as directed in two round pans – mine are 9 inch pans, but I’m sure 8 inch ones would also work, your cake would just be a bit taller
4. Let cool completely
5. Once cool – don’t get all excited and jump the gun, your icing will melt off - gently level the top of one cake layer by slicing off the rounded top. Nom the leftover top part as you see fit, just make sure that the cake is level so that the second layer doesn’t slide off or look crazy.
6. Cover bottom layer (the one you just cut the top off of) with the toffee cream filling.
7. Plop the second layer on top of the bottom
8. Cover with icing and enjoy
9. If you wanted to be really cute, you could add little candied oranges to the top

Toffee Cream Filling

1. Take one regular-sized can of Eagle Brand sweetened condensed milk and plop it in a medium saucepan (do not open the can), ensuring that the water just barely covers the can.
2. Bring the water to a boil and keep it boiling for four hours, ensuring that the water always comes to the top of the can (you’ll have to add water).
3. Open can and find toffee cream filling

It’s seriously that easy (thanks Brandy for the recipe)

Orange and Limóncello Icing

1. Buy a container of your favorite cream cheese icing
2. Plop it into a small-medium sized bowl
3. Zest 1 orange into the icing
4. Add ½ teaspoon of orange juice
5. Add 1 teaspoon of Limóncello, an Italian lemon liqueur
6. Mix together with rubber spatula and set in freezer to stiffen for approx 30 minutes
7. Spread on cake and enjoy

I suggest enjoying this treat with a glass of champagne, because, well, everything should be enjoyed with a glass of champagne. Don't concern yourself with the quality of the bubbly, your taste buds will be so busy with the sweetness of the cake that they won't care anyway.

Bridal Shower Shindig

So my for first “official” blog post, I’m gonna keep it simple.

This weekend, I popped my bridal-shower-hostess cherry for my best friend and pledge sister, Annslee’s, recipe shower. And while many of our flaky friends neglected to RSVP, the whole event was nonetheless successful. She made out with tons of loot and family recipes, and we got to polish off six bottles of champagne after the grownups left. Not bad for a Saturday afternoon.

As no great feat is tackled alone, two other girlfriends and sorority sisters, Lauren and Heather co-hosted the event. We learned that a group can plan a successful party via e-mail and that, inevitably, you will purchase and prepare a minimum of seven times the actual amount of food that you need. Luckily, I put on my big girl panties and scarfed down at least enough to make up for six of the no-shows who were unable to read my RSVP request on the invite. Heather's chocolate covered cherries were beautiful and decadent and Lauren’s Caprese Skewers were absolutely fantastic – I ate like 75 and only stopped because they ran out. Seriously.

Speaking of invites, I designed the one for this party and it was beyond cute. I don’t care if you agree. It was, I tell you! And the recipe card that we asked attendees to bring along with their coordinating gift was attached to the invite and perforated to tear off. Genius, if I do say so myself. Even more genius was the entire idea, which was Lauren's brainchild.

And if I must continue with the bragging, I made my first successful attempt at decorating with fondant (the first batch was only good enough for the garbage can). Many of you may or may not understand the complexities of fondant, but just know that it involves crying over sugar and marshmallows at 1 o’clock in the morning the night before your party. Or maybe that’s just me, who knows? Either way, the cake eventually turned out lovely – turquoise/acqua on the outside with a layer of red velvet and another of cherry (her wedding colors are turquoise and red) – and everyone appropriately swooned over it. You know I just do this stuff to stroke my ego.

All in all, we had a great time and hopefully our blushing bride-to-be felt special and loved and like the delicate flower that she is (chuckle, snort).

I'll post more photos later, but here's one of the invite with detachable recipe card:




















And just in case you're interested, here's our full menu:

Cake - red velvet and cherry chip with acqua marshmallow fondant
Chocolate covered cherries
Miss Mae's Coffee Crisps, some dipped in dark chocolate
Margarita chicken skewers with cilantro-lime sauce
Caprese Skewers
Tzatzki with pita chips (Lauren picked this up from a Greek restaurant in Little Rock, but I'm not sure of the name)
Poinsetta Punch (Lauren's family recipe)