Back in August of last year our cat Leopold had a scary incident where he couldn’t walk. After a visit with the neurologist and a MRI we decided that he was having a feline vestibular episode. While we were monitoring him for the week while he was visiting with the doctor and recovering, we were under a sort of house arrest and made a few recipes, including 45-second strawberry frozen yogurt. We also made a big pot of this romesco sauce to get us through lunches and dinners.
This sauce is very simple to make, yet has a depth of flavor that tops jarred sauce. We used it as pasta sauce, topped chicken with it, and even spread it on sandwiches.
Graduating college is a big deal! It’s tradition for me to make cupcakes or cookies for my sister’s graduation (high school, associates degree, undergraduate, and soon to be graduate!). Her schools colors are green and yellow so I opted for a “green velvet” cake and my tried and true cream cheese frosting.
Velvet cakes, I’ve found, are actually a pretty good crowd pleaser. It’s not a vanilla cake, and not quite chocolate. And these were even more awesome because I made some edible graduation caps to go on top. I was inspired by this post and used colored candy melts with my brownie bite pan and candy cup mold. And yes, I sorted out all the green colored mini M&Ms and cut the green out of strips of rainbow sour belt, but I was determined to have a super cute graduation cap and tassle!
The cupcakes were a hit and we surprised my sister at an end of the year Girl Scout event with a mini party in our hotel room.
caps in progress
Party setup in hotel room