Thai Summer Slaw

This Thai Summer Slaw from Cooking Light is summer perfection. It combines napa cabbage, zucchini, yellow squash, cucumber, bell peppers, carrots, radishes, jalapeno, and green onions in a light, slightly spicy dressing. It is crunchy, flavorful and completely delicious.

I was planning on making this for a potluck dinner that we were going to attend, but I forgot to buy a lime. I debated going ahead and making it with lemon juice instead, but I decided to wait, buy the lime and follow the recipe. I'm glad I waited! I don't think lemon would have given the dressing the right flavor.

The day I was planning on making this for dinner, I prepped all the veggies (the photo above) and the dressing and kept them in the fridge until I was ready to serve it. Cutting all the veggies took a little bit of time, but getting that out of the way earlier in the day really made this a fast and easy dish to serve. I grilled some tuna steaks to serve along with it and it was a really great dinner.

Here is the recipe for Thai Summer Slaw
* I only added a 3/4 tsp of sugar to the dressing

Eggplant Burgers with Homemade Tzatziki Sauce

Aggie shared this recipe on her Facebook page a few weeks ago and as soon as I saw the recipe, I knew I would be making these for dinner asap. I had picked a couple of eggplant from my garden the day before and couldn't wait to serve these up for dinner.

The burgers contain eggplant in 2 ways- steamed cubes and shredded. A few other ingredients are mixed in and then they are ready to cook.
They are topped with a delicious homemade tzatziki sauce and Aggie suggested serving them on toasted english muffins. I was happy to add a slice of homegrown tomato. Nothing beats a tomato from the garden!

These were a huge hit with my daughters. My 4-year old gobbled hers down and was the first one finished. My son was not a huge fan, but he doesn't really care for eggplant in any way. He still finished his though. I was glad that there was one burger leftover for me to have for lunch the next day!

Here is the recipe for Eggplant Burgers

Here is the recipe for Tzatziki Sauce

Cucumber and Celery Salad with Tuna

This was the second salad I made with my daughters when we were discovering more about salad. I chose this salad because it didn't contain lettuce or greens of any kind, so we talked about how many different choices there are when it comes to making salad. We threw this together quickly, on a Sunday afternoon, right as we walked in the door from church and it was ready it just a few minutes.

My daughter measure the ingredients for the dressing and stirred it all together. She loves to chop, so she did that too.

I would have preferred that this salad contained less sugar in the dressing, but that is probably because I don't really care for sweet dressings.

We decided to serve this salad on top of some red leaf lettuce leaves from our garden. It was very good and quite refreshing.

Cucumber and Celery Salad with Tuna
Everyday Food, June 2011

2	teaspoons poppy seeds
3	Tablespoons rice vinegar
1	Tablespoon sugar
2	Tablespoons olive oil
2	cucumbers, halved lengthwise and cut into 1/4-inch moons (6 cups)
3	celery stalks, cut into 1/4-inch pieces, inner leaves reserved
2	cans (5 ounces each) solid white tuna in water, drained and flaked coarse salt and pepper

In a medium bowl, stir together poppy seeds, vinegar, sugar, and oil. Add cucumbers, celery, and tuna; season with salt and pepper. Toss well to coat. Sprinkle with celery leaves and serve immediately (or refrigerate, covered, up to 1 day).

Spicy Cucumber and Blueberry Salad

I know it really isn't "technically" summer yet, but guess what- at my house, it is. When you are dealing with mid 90's, no school, swimming, sun and fun- that is summer.

I' m all about the fresh and quick salads right now. I saw this in a magazine and decided it would be a fun twist on 2 of our favorite ingredients- blueberries and cucumbers. Plus, I love spicy, so this was a fun one to try.

Colorful, light and easy. I really couldn't ask for anything more on a hot summer day.

Spicy Cucumber and Blueberry Salad from Everyday with Rachael Ray
2 lbs. english cucumbers, halved lengthwise
salt
1 large jalapeno chile, seeds and ribs discarded, finely chopped
4 tsp. fresh lime juice
1 clove garlic, finely chopped
1/4 tsp. ground cumin
2 Tbls olive oil
1 pint blueberries
1 cup cilantro leaves

1. Thinly slice the cucumbers into half-moons, about 1/8-inch thick; season with salt.
2. In a large bowl, combine the jalapeno, lime juice, garlic and cumin; whisk in the olive oil. Add the cucumbers, blueberries, and cilantro and toss to coat.

Turkey-Hummus Sliders

I saw this recipe in Food Network Magazine and thought it was such a fun idea. It was an out-of the ordinary way to use hummus (hummus is mixed into the ground turkey mixture) and perfect for little hands.

I can usually always find mini whole wheat pitas at my local grocery store, but as soon as I put these sliders on the menu, the mini pitas were nowhere to be found. At first I thought I would just turn this into a pita creation, putting all the ingredients into a pita half and eating it that way, but that kinda takes away the fun and cute part of this slider.

So, I just got full size whole wheat pitas and cut out small circles with a biscuit cutter, making sure that I kept the closed edge at the bottom, so the two sides would still stay together. It may not be as cute as the original idea, but it worked!

My husband really raved about this one, which kinda surprised me. (I left the tomato slice off of his). He loved the combination of the pita, hummus, little burger and the cucumber-feta mixture. He said it tasted great and reminded him of something that would be served in a restaurant. My kids really liked it too.

I think it is essential that all the parts of this slider be served together. I don't think that it would taste as good with just the sliders. The cucumber-feta mixture, whole wheat pita, and hummus spread on the bottom of the pita are must-dos. All of the components work together to make this a really tasty, bite-size winner of a meal/snack.

Recipe for Turkey-Hummus Sliders From Food Network Magazine
* I used 94% lean ground turkey
* I used roasted red pepper hummus
* I used dried oregano in the feta-cucumber mixture because I didn't have dried mint
* I used less oil to cook my sliders

Vietnamese Salad

The other night when I made this delicious Vietnamese Soup, I decided that I wanted to make it a soup and salad night. I googled vietnamese salad and chose from the different links that came up. I have never looked at Goop before, but this salad sounded perfect because it included lots of the same flavors as the soup.

I had purchased a bunch of baby bok choy at the farmers market the weekend before I made this salad. The combination of the bok choy and napa cabbage made for a really great texture in this salad.
The flavors were unbelieveably delicious. So tasty. My whole family loved this salad.

Vietnamese Salad from Goop

This healthy, quick salad has great crunch and lots of refreshing flavors. It’s wonderful on its own and also takes well to simply prepared proteins; grilled fish, shrimp, chicken or tofu are great.

SERVES: 4
TIME: 15 minutes

• 4 large bok choy leaves, rough bottoms discarded, stems cut into ¼" bias and leaves shredded (I just sliced these very thinly)
  
• 4 big leaves Napa cabbage, shredded (I just sliced these very thinly)
  
• 1 bunch watercress (discard thick stems), roughly chopped
• 1 large carrot, peeled and cut into matchsticks
• the leaves from about 8 stems each basil, mint, cilantro, roughly chopped
• ½ small cucumber, thinly sliced on the bias
• 1 red Thai chili (or more…or less), thinly sliced (I used less - omitting it from the kids)
  
• ½ cup roasted, salted peanuts, roughly chopped
• Vietnamese Dressing (see recipe below)
• grilled fish, shrimp, tuna, chicken, or tofu for serving (optional)

Toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili and ¼ cup of the peanuts together with enough dressing to coat. Serve sprinkled with the remaining peanuts and whatever protein you like.

Vietnamese Dressing

A perfect balance of hot, sour, salty and sweet, this dressing is like a flavor knockout—also a great dip for summer rolls.

SERVES: about 4
TIME: 5 minutes

• ¼ cup fresh lime juice
• 1 tablespoon rice wine vinegar
• 2 teaspoons soy sauce
• ¼ cup fish sauce
• ¼ teaspoon salt
• ¼ teaspoon hot pepper sesame oil (I used plain sesame oil)
  
• 2 tablespoons agave nectar (I used honey)
  
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons finely diced red onion or shallot

Mix everything together.

Greek Panzanella

A couple of weeks ago we were having company over for dinner. I always analyze and then over analyze what I should make when people come to dinner. I never know if our way of eating will satisfy someone else's taste, so I get a little crazy about it.
I think about food all the time anyway, so I really just spend too much time thinking, planning, undoing my plans, and re-planning.

It's a process.

I finally narrowed it down to a menu that would savor the last of summer fall-ish type dinner. Since we were still enjoying 90+ degree days and all my favorite summer foods were still readily found at the farmers market, we went with the summer menu.

I wanted to try this Greek twist on The Barefoot Contessa's Panzanella, because the original version is a crowd pleaser that we love.
It turned out to be the perfect choice. Everyone was really happy with this dinner. Phew!

* note--I always toast my bread cubes in the oven, drizzling them with a little bit of olive oil, to get them nice and crisp and also to reduce some of the fat in this meal. I also reduce the amount of oil in the dressing.

Recipe for Greek Panzanella
* I used black olives instead of kalamata olives
* I toasted my bread cubes in the oven instead of sauteing them in oil- it uses less oil and gets them evenly crisped
*I reduced the amount of oil in the dressing by about half
* I left out the red onion

Greek Night- 2 dips, soup, salad, appetizer, main dish, drink and dessert

A couple of weeks ago my son studied Ancient Greece at school. He had multiple options for his final project and we decided to have a "Greek Cafe" as part of the experience.

When I was a kid, I used to love to do restaurants to surprise my dad when he would come home from work, so I knew this would be really fun for all of us.
The kids dressed up and placed all the appropriate signs annoucing our cafe. The cutest part was how they thought that someone driving down our street might just be hungry and stop in to join us.
My son made the signs and came up with the name for our cafe. I asked for his input on the menu and spent the afternoon getting all the dishes ready for our Greek Night.

We started with a drink called "The Greek Lantern". I have absolutely no idea if it is really a Greek drink, but it sounded really interesting, combining a large amount of fresh parsley leaves, lime juice, lime zest, club soda, water and ice. It actually was quite refreshing and surprisingly yummy.
Next we had a Roasted Red Pepper with Feta dip and Lemony-Garlic Hummus with homemade pita chips. Both of these were really good, although the red pepper one was deemed "spicy" by my youngest child.

Then we had mini spanakopita, which were really delicious and not as time consuming as I thought they would be.
The soup was everybody's favorite. I have had it at Greek restaurants before and it was very simple to recreate at home. It is called Avgolemono Soup- which just means Egg, Lemon and Rice soup. You have to temper eggs to make it, but boy was it delicious. My kids loved it.
I made a light version of Baklava that I found from Cooking Light. It was also much easier than I thought it was going to be to make. It turned out good, but was quite sweet, so could only be enjoyed in small portions. I actually had some leftover baklava mixed into this lemon ice cream a few days later and that was an amazing dessert.

What Greek menu would be complete without some sort of Greek salad? I actually made 2 versions of this salad since we have two people in our house who don't like tomatoes. The second version I made with chopped red pepper to replace the tomato. These leftovers were delicious on a green salad and also in a pita sandwich.
We had Chicken Souvlaki skewers, which my son loved. The Tzatziki sauce that went along with this was my youngest child's favorite thing. She was eating it plain and dipping all sorts of veggies in it.

Here's a closer look at the Baklava. We had lots of fun on Greek Night!

The Greek Lantern

Ingredients

• 1 cup (packed) Parsley Sprigs
• ½ tsp Lime Zest, grated
• 1 cup Cold Water
• ½ cup Fresh Lime Juice
• ½ cup Sugar
• 1 (10 ounce) bottle Club Soda

Instructions

• Blend all the ingredients, except club soda, in a blender, for about one minute.
• Take a large glass measure and strain the preparation through a fine-mesh sieve.
• Put ice into tall glasses and pour the prepared drink.
• Top with club soda and serve

Lemony-Garlic Hummus

Recipe from Aggie’s Kitchen

2 16 oz cans of chickpeas (Bush’s is my canned bean of choice!)
1/2 cup liquid from can of chickpeas
juice and zest from 3 lemons
3 TB tahini
4 cloves garlic, crushed
big pinch of salt and fresh ground pepper
5 TB olive oil

Combine first 6 ingredients into bowl of food processor. Blend for 2-3 minutes until smooth. Slowly stream in olive oil until combined and smooth. Taste for salt and add more if needed. Serve with fresh cut veggies, crackers, chips, pita chips or crostini for a nice appetizer platter.

Note: this recipe makes a large batch. Store in airtight container in refrigerator for up to a week.

Recipe for Roasted Red Pepper with Feta Dip


Recipe for Greek Salad
* I drastically reduced the amount of olive oil and feta cheese that this recipe called for. I just drizzled the mixture with a little olive oil and then used more lemon juice. I only added a couple of oz of feta cheese.


Recipe for Mini-Spanakopitas
* the egg white/olive oil mixture they said to brush the phyllo dough with, didn't work for me.
I used cooking spray instead.

Recipe for Avgolemono Soupo (Egg, Lemon, and Rice Soup)

Recipe for Chicken Souvlaki with Tzatziki Sauce
* I used greek yogurt

Recipe for Baklava with Wildflower Honey
* I used orange blossom honey

Watermelon-Cucumber Salad

Watermelon. There is nothing better.
I love it so much. It might be a big part of the reason that summer is my favorite season.

I discovered a yellow watermelon and decided to try it in this salad, along with a red one.

I found the recipe in The Food Network Magazine and thought it would be a beautiful + delicious side dish to round out our Father's Day feast.

I really like the ingredients in this salad. Watermelon, cucumber, cashews, feta, lemon juice, mint. They all come together and make a very tasty combination. The sweetness of the watermelon is balanced by the crunch and salty flavors that the other ingredients add.

Other family members weren't so sure about this salad. Some people in my family are a little bit fussy about mixing certain foods, but everyone gave it a try and it was victorious in a couple of mouths.

I was fine with it not being the most popular dish of the day because that just meant that I got to enjoy the leftovers a different day.

Recipe for Watermelon-Cucumber Salad
* I reduced the amount of red onion
* I reduced the amount of olive oil to 1 Tbls
* I used feta cheese instead of goat cheese

Refried Black Beans w/ Avocado & Fried Egg and Jicama-Cucumber Slaw

I saw a recipe recently for black bean and avocado burritos and decided I would give avocados another try. Lindsey's new blog, Fresh Clean Start, also gave me a push to try them again.

Unfortunately, I got food poisoning a few years ago and avocados were involved, so that sight of them for many years made me feel sick to my stomach. I decided it was time to get over that and I am proud to say that I now like avocados again.

I decided to change this recipe a little bit and make it healthier, by removing the tortilla and cheese, so essentially just using the refried black beans and slaw that were in the recipe. I also added a fried egg because avocado and egg are a good combination, in my book.

I really liked the way my version of this recipe turned out.
I added a little bit of water to the black beans, when reheating the leftovers and it made them a little bit creamier.

I also added radish to the slaw.

Recipe for Black Bean and Avocado Burritos with Jicama-Cucumber Slaw
* I didn't make a burrito because I didn't use tortillas or cheese
* I added sliced radish to the slaw
* I added fried eggs to the top of the black bean/avocado mixture

Spinach, Cucumber, and Chickpea Salad

I am always looking for ways to make green salad more exciting. Adding different vegetables and legumes is one way of doing this.
I saw this recipe in a cookbook and loved the idea of a light dressing with lemon juice and cumin.
These flavors meld really well together.

The option was given to add olive oil to the dressing, but I left it out, just to keep it a little bit lighter, and it was really good without it. Tart and lovely.

One of my favorite things about spring and summer is that I crave salad all the time.
This is one that I will be adding to the regulars.
Healthy and delicious!

Spinach, Cucumber, and Chickpea Salad by Kathleen Daelemans
1/2 cup fresh lemon juice
3/4 tsp ground cumin
coarse salt
2 Tbls olive oil (optional) I left this out
1 pint cherry tomatoes, halved
1 English cucumber, peeled, seeded and thinly sliced
4 scallions, thinly sliced
1 15-oz can chickpeas, drained and rinsed
1/2 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh mint
Half a 10-oz bag salad greens (the healthiest kind you can stand)
Half a 10-oz bag prewashed baby spinach
*I added sliced mushrooms, matchstick carrots and arugula

In the bowl you'll serve the salad in, whisk together the lemon juice, cumin, salt, and olive oil. Add tomatoes, cuke, scallions, chickpeas, parsley and mint. Toss to combine. Add salad greens and spinach. Toss, taste, adjust seasonings, and serve.

* If you want to up the good calories, shredded carrots and diced mango are really delicious in this salad.
You could also top it with thinly sliced grilled flank steak or chicken. Or serve it over bulgur.

Meditteranean Layer Dip

Growing up we frequently enjoyed 7 Layer Dip at family get-togethers and parties.
There are many different variations on this recipe, but ours was usually as follows- refried beans on the bottom, a packet of taco seasoning or taco spice blend mixed with sour cream next, then guacamole, chopped tomatoes, sliced olives, shredded cheese, and sliced green onions.
Serve it with tortilla chips and it makes a fantastic appetizer and/or snack.

I saw a recipe for the same type of layer dip in a magazine over the holidays, but the flavors and ingredients were Meditteranean instead.
I didn't follow the recipe, but I did see the idea, so it's not like I just imagined this up completely on my own.

I put this together and served it with pre-made whole wheat pita chips. I usually like to make my own pita chips, but because of time, I bought pre-made this time.

I started off with hummus as the bottom layer, then a thin layer of plain fat-free greek yogurt, sliced fresh spinach, chopped roasted red peppers, chopped tomatoes, chopped cucumber, sliced black olives, chopped green onions, chopped fresh parsley and then, crumbled feta over the whole thing. I finished it off by squeezing fresh lemon juice over the whole thing and boy, did we have a winner of a dip!
We actually ate this for lunch and everyone in my family loved it.
I love all of these ingredients and flavors anyway, but combining them in this way was really great.
I had to remove the tomatoes from the section my hubby ate, but he liked it once I took those off.

I scooped all the leftovers into a plastic container and ate them as lunch for a couple of days.

This would be a great appetizer for a party or a great lunch/snack, so throw it together and see what you think!


I didn't really measure the amounts when I was throwing this together. I just layered the ingredients and topped each layer with the next, by the amount that looked good.

Meditteranean Layer Dip inspired by a magazine, put into play by Me
hummus
plain fat-free greek yogurt
sliced fresh spinach
chopped roasted red peppers
chopped cucumbers
chopped tomatoes
black olives
chopped green onions
feta
chopped parsley
fresh lemon juice

On a platter or plate, spread a thick layer of hummus.
Top this with thin layer of greek yogurt, spreading almost to the edge, but leaving a 1/4-1/2 inch of the hummus uncovered.
Next add a few handfuls of sliced fresh spinach.
Top the spinach with the chopped peppers, cucumbers, tomatoes, olives, green onions, and parsley.
Sprinkle the desired amount of feta cheese over top and squeeze the juice from 1/2 or 1 lemon over the entire dip.
Serve with pita chips.
Refrigerate leftovers, if any.

Holiday Chopped Salad

I have been looking at the older holiday magazines that I have kept and this salad jumped out at me.
I think it must have been the combination of colors and the variety of vegetables that caught my eye.
It just seemed so festive for a holiday salad and I love it when a salad doesn't necessarily contain lettuce or greens of any kind. (that might sound wierd- I love salad with greens and lettuce, but it is nice when other veggies are the star of the show)

I decided to make this when my sister was visiting over the Thanksgiving break and I cut the recipe in 1/2.
It was really yummy.
I think it would be delicious served on top of romaine or mixed greens, but it is very delicious on its own.
It can also be made ahead, which is great if you are having a really hectic holiday season.
It is just nice to see some pretty veggies that make you want to taste them. Everyone needs a little distraction from the sweets right about now. Or maybe it is just me!

Holiday Chopped Salad from Our Best Holiday Menus 2007-BHG
1 15 or 19-oz can canneliini beans, rinsed and drained
2 small green peppers, seeded and cut into bite-size chunks (1 1/2 cups)
1 medium cucumber, cut into bite-size chunks (3 cups)
1/2 head radicchio or 1/4 head purple cabbage, coarsely chopped (2 cups)
1/2 of a 16-oz pkg radishes, halved or quartered (1 1/2 cups)
1/4 cup olive oil
1/4 cup lemon juice
1 Tbls honey
1/2 tsp coarse salt
1/4 tsp pepper
8 oz feta cheese, cubed or crumbled
coarsely chopped fresh Italian parsley and/or mint

1. In separate resealable plastic bags, place beans, green pepper chunks, cucumber chunks, radicchio, and radishes. For dressing, in a screw-top jar, combine oil and lemon juice. Cover and shake well. Add honey, salt, and black pepper, covering and shaking well, after each addition. Pour 1 to 2 Tablespoons dressing into each bag. Seal bags. Chill for 2 to 4 hours, turning bags occasionally.
2. To serve- arrange vegetables with dressing and feta cheese in rows on serving platter. Sprinkle with parsley and/or mint.
Makes 8 to 10 servings

B-day stuff: Chocolate Cake with Whipped Frosting and brunch from The Pink Princess Book

Here is my little Ry-Bear. She turned 5 on October 25th. She loves the carousel, animals and dinosaurs, but sometimes has a thing for pink and princesses, too.
When we discussed her b-day cake, her first choice involved pink and princess, but she quickly changed her mind to dinosaurs and green frosting. I asked her multiple times and the dinosaur/green frosting combo was the winner.
She wanted to decorate it, so I let her put the little plastic dinos on top and then all the kids help throw the dinosaur eggs (candy-coated chocolate covered sunflower seeds) on top. Kind of relaxing to let the kids do all the work.
I had no problem getting rid of the extra frosting. The recipe for cake and frosting are below. Nothing too spectacular, but good enough for a birthday.
For her birthday brunch, the birthday girl flipped through the pages of Pink Princess Cookbook and chose a menu. The kids helped me prepare all of the food for our brunch.

I was not planning on taking pictures of this brunch, but my mom and husband both protested when I told them I was just going to have a relaxing time with no pics. They insisted. So, I grabbed the camera when everything was on the table (not the usual place for taking pics of food in my house) and I tried to get a decent shot of the brunch. Bear with me on these :-)
Ry chose Mini-Marshmallow Smoothies to start us off. I adapted the recipe from the book and placed 1 sliced banana, 1 cup sliced strawberries, 1/2 cup frozen blueberries, 1 cup vanilla yogurt, and 1 1/2 cups skim milk in the blender. I blended it well, then poured it into glasses and added the colored mini-marshmallows. (The adults enjoyed smoothies w/out marshmallows).
Next up
Blackberry Biscuits
1 can large-size refrigerator biscuits
1 cup canned blackberry pie filling
1 tsp ground cinnamon mixed w/ 1/4 cup sugar

Spray a muffin tin with cooking spray. Slice or divide each biscuit in half. Press one half in the bottom of 8 of the muffin cups, covering bottom completely. Leave 4 of the muffin cups empty.
Spoon 1 Tbls pie filling on top of each biscuit half.
Cover pie filling w/ remaining biscuits halves.
Sprinkle tops w/ cinnamon-sugar mixture. I used decorating sugar too
Bake for 15 minutes.
Serve warm.
Fairy Tale Fondue
3/4 cup heavy cream
12 oz white chocolate, chopped
1 tsp vanilla

Heat the cream in a medium saucepan over medium-high heat until hot, about 2-3 minutes.
When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla.
Serve with your choice or fresh strawberries, banana slices, pound cake, pretzels, grapes, etc. for dipping
This was Ry's fave thing to help make for the brunch.

Little Ladybugs
12 seedless red grapes
12 toothpicks
12 whole strawberries w/ stems
1 package mini chocolate chips

Place a grape on a toothpick, sliding it all the way to the end of the stick. This is the ladybugs head.
Place a strawberry on the toothpick, stem end first, and slide it down to touch the grape. This is the body.
Lay the ladybug down and carefully push the pointed ends of several chocolate chips into the strawberry to make the spots.
Raspberry Tea Sandwiches
8 slices white bread
1/2 cup soft spread cream cheese
1 Tbls raspberry preserves
1 pint fresh raspberries

Cut bread into desired shapes with a cookie cutter. In a bowl combine cream cheese and raspberry preserves. Spread a thin layer of the mixture on each bread cut-out and place raspberries on top.

Classic Cucumber Sandwiches
1 English cucumber, sliced
8 slices whole wheat bread
2 Tbls softened butter
salt and pepper
cherry tomatoes for garnish

Cut crust off bread and cut into shapes with cookie cutter.
Spread butter on each cut-out. Lay cucumber slices on top.
Season with salt and pepper.
Garnish with cherry tomatoes


The whole brunch was really fun to prepare and even more fun to share. It was a great birthday!

Recipe for Chocolate Cake

Recipe for Whipped Frosting