Spring has finally arrived … in the form of snow. Seriously? I love a good snow storm and all, but it’s almost April and I need some warm sun in my life. Why won’t Winter die already?! I’m crossing my fingers that today will be the last day of this white stuff. Well, to cope with this very odd weather, we made this Italian Wedding soup for dinner tonight. It was just what we needed on a very cold day and since Mother Nature is highly confused this season, you still have some time to make this! The first time I made this soup was actually when my husband was hit by a very viral infection back in January. He was a poor sick puppy, helpless on the couch and had to stay home for four days. I felt so bad for him that I made this soup to make him feel better. He and I both fell in love with this hearty and rich soup. It had everything — noodles, homemade meatballs, kale and yummy broth. It was salty and delicious, perfect for his sore throat. So whether sick from a viral infection or sick of this wintery weather, this soup is sure to cure any ailment.

Ingredients:
for how to make the meatballs please check my recipe!
1 lb of ground beef
1/4 cup Italian bread crumbs (heaping!)
1/4 cup shaved or grated Parmesan cheese (heaping!)
1 egg
2 tablespoons milk
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 teaspoon salt and pepper
olive oil

for the soup
olive oil
1/2 red onion, diced
1 bunch of kale, sliced 1-inch thick
salt & pepper
2 – 49 ounces of low-sodium chicken broth
1 bouillon cube or powder
1 3/4 cup of dried elbow noodles (or any noodle of your choice or even gnocchi!)
1 egg
1/3 cup grated Parmesan cheese

Directions:
1. Prepare meatballs. Follow this recipe for my version of homemade meatballs. Form them into gumball-size meatballs. Heat a large non-stick skillet over medium temperature. Add a heavy drizzle of olive oil. When oil heats up, cook the meatballs for 10-12 minutes rotating every few minutes to brown all sides. Place cooked meatballs on a plate and set aside.

2. Sauté kale. While the meatballs are sautéing, heat a large pot over medium temperature. Add a drizzle of olive oil. Brown the diced red onions and season with some salt and pepper. Add the chopped 1-inch slices of kale that have been thoroughly rinsed and dried beforehand. It’s important to rinse the kale since it has a lot of grit. Sauté kale for 5-7 minutes.

3. Add broth and meatballs. Add the chicken broth, meatballs, plus 1 buillon powder or cube to enhance the flavor. Stir to combine. Allow this soup to simmer uncovered at medium temperature until soup get hots. About 20-25 minutes.

4. Add noodles. Add the dried noodles, stir and allow to simmer for 6-8 minutes until noodles are al dente. If you use a different type of noddle, check the box for appropriate cooking time.

5. Add Parmesan cheese and egg mixture. To finish off the soup, mix together an egg and Parmesan cheese in a bowl. Slowly stir it into the soup, which thickens the soup slightly while adding more flavor. Serve and enjoy while hot!

And voilà! A bowl of delicious Wedding Italian soup!

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Most of the graphics was based on a printable kit design Sheila purchased through Etsy. Printastic Design was the shop she worked with. She first selected the birthday invitation, which set the tone. She then purchased the signage, cupcake toppers and menu cards to continue the theme throughout the party. She printed all of it on her home printer, cut them out and assembled it.

Sheila repurposed a few things including the flags were from her bridal shower and artwork were from Kiernan’s room. Saved money on additional decoration.

As a thank you gift to each guest, Sheila ordered buttons with cute little nautical designs on each of them. She put six in each package. The kids could pin them onto their book bags or jean jackets. They were very cute.

Downstairs in the basement, Sheila created an ocean photo backdrop by cutting out the circles and shapes to create the waves, clouds, sun, sky and even a whale. So talented! Kids definitely enjoyed themselves in front of the backdrop posing with some props she also created like a fishing pole with fish cutouts and their sailor hats.

As another activity to keep the kids preoccupied, Sheila also had an art table for kids to design their own sailor’s hat with fabric crayons.

As for Kiernan’s first experience with eating a cupcake, it was picture perfect. Look at this adorable kid. His mom is blowing out his candle for him. He is licking his finger clean. I just love this kid.

‘Do I have something on my face?’

Kiernan absolutely loved these cupcakes I made for him. I found a recipe on Pinterest for vanilla bean cupcakes with vanilla bean frosting. These cupcakes were a huge hit amongst Kiernan and all the guests. Sheila decorated each stick with a cupcake topper from the nautical template she got from Etsy.

Lets dive right into the spread. My-oh-my. My parents went all out for Kiernan’s birthday. First nephew = golden child. Haha. There was so much delicious food. I know everyone loved it even the kids!

Their famous lumpia, which I’ve had a million times, will always make an appearance at any celebration.

Pork adobo, pork stewed in vinegar, soy sauce and garlic.

My dad’s awesome, awesome beef and broccoli.

Pansit, the Filipino version of lo mein.

Andddd fried chicken. Haha.

At the end of the celebration, Kiernan opened up all of his gifts. Well actually, it was more like Sheila opening up his gifts while he played with tissue paper. He was showered with tons of toys and clothes from friends and family. Definitely spoiled! :)

Instead of toys, Jared and I decided to make him his “First Year” book with the images I had taken of him from birth up until he turned one. Being a Moleskine fan, I saw they also create photo albums at a fairly reasonable price. I used their template online to upload the images and text. It was pretty straightforward. The quality of the book and photos were really nice. Kiernan couldn’t care less about the book, but he’ll appreciate it when he gets older. Sheila loved it!

In the end, he enjoyed this plastic hanger. LOL.

Happy 1st Birthday, Kiernan! Love you always!!

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I can’t believe that it’s been a year since my nephew Kiernan was born. It seemed like yesterday I held his little 8 pound body in my arms. Now, he’s trying to walk! Why can’t they just stay small forever? To celebrate his first birthday, my sister invited many friends and family to their home for a nautical themed birthday. She is obsessed with all things nautical. She recycled items that she had from her baby shower, but added some new décor. Of course, she asked me to make 60 cupcakes for his birthday party which was definitely a fête. A single batch of cupcakes I can do, but making three batches was something I’ve never really done before. So I scoured through Pinterest to find a recipe for a simple, but flavorful Vanilla Bean cupcake. The morning of the party, I woke up at 8am and literally baked for 3.5 hours straight. I will NEVER try to make that many cupcakes in such a time crunch. Lesson learned. It was a challenge for me, but luckily everyone enjoyed the cupcakes especially the star of the event, Kiernan, who devoured it. He definitely has a sweet tooth like his Momma. The only thing I changed in the original recipe was the amount of powdered sugar in the buttercream. I dialed it back because it was wayyyy to sweet for my taste. Otherwise, it was a moist and sweet cupcake. The vanilla bean flavor definitely stood out. Enjoy!

Ingredients:
for the cake
2 1/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup whole milk, room temperature
4 egg whites, room temperature
1 stick of butter, softened
1 1/2 cup sugar
seeds from one vanilla bean
2 teaspoon pure vanilla extract

for the buttercream
3 sticks of butter, softened
seeds from one vanilla bean
2 teaspoons clear vanilla extract
4 cups powdered sugar, sifted
4 tablespoons whole milk

Directions:
1. Dry ingredients. First, preheat oven to 350°. Sift flour, baking powder and salt together. Tip: Sift dry ingredients onto parchment paper to make it easier to pour into the batter in step 3. 

2. Wet ingredients. In a medium bowl, whisk together the milk and egg whites. Tip: to separate the egg white from the egg yolk, crack the egg on the edge of the bowl. Carefully, open the egg and allow the white part to fall into the bowl. Gentle move the yolk back and forth while using the sharp edge of the egg shell to separate the white part.

3. Batter. In a large bowl, beat the butter, sugar and vanilla bean seeds at medium speed until butter and sugar become light and fluffy. Tip: Be sure the butter is soft and at room temperature to achieve correct fluffiness. Add in the pure vanilla extract and one third of the flour mixture. Mix together. Beat in half of the milk/egg white mixture and then beat in half of the remaining flour mixture. Add the rest of the milk/egg white mixture. Mix well. Then add the last of the flour mixture and mix well until you reach a smooth consistency.

4. Bake cupcakes. With an ice cream scooper, scoop the batter into lined cupcake tins. Fill each cupcake two thirds full. Bake cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean. Once cupcakes are ready, remove them from the pan and allow to cool on baking rack.

5. Frost cupcakes. To make the buttercream, beat softened butter and vanilla beans until fluffy. Slowly add sifted powdered sugar and beat until smooth. Add in clear vanilla extract and milk. Blend on low speed until combined. Scoop buttercream in a piping bag and frost all cupcakes. Tip: I used a piping tip #809 that I found through Etsy. It has a large opening. I also found the clear vanilla extract at Michael’s.

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Well, considering I don’t have much experience in plants, I didn’t want to take the chance of purchasing a mature Fiddle-Leaf Fig and having it die on me. I would have wasted over $100. So, I purchased a starter tree for a mere $14 ($7 for plant and $7 shipping). Lets take a look at my little starter:

Standing at nearly 10 inches tall, this starter arrived in the mail nicely packed. It was nestled in peanuts and was seating on a disposable warming pad since it was traveling through cold climate. The leaves were bright, everything was intact. Overall, it was definitely shipped with care.

“Can grow 15-30′” WHAT? Seriously? I bought a indoor plant that can potentially grow up to 15 feet?! Oh s***.

Just so you know, this plant is poisonous. Most ficus plants are apparently. I honestly did not realize this before placing my order. So, you probably don’t want it near any dogs that enjoy eating leaves and such, and that’s why I’ve placed my plant on the second shelf in the living room. For now, it’ll just live there until I figure something out. It gets some sun from the nearby window. So far, the tree has been doing quite well.

If I take care of this starter, I hope that after some time this little guy will grow into something like this that I found on Making It Lovely blog:

I just worry about the climate here in Virginia since these plants like their sun. But I’m taking a chance and if my little starter doesn’t do so good, oh well. I’ve only wasted $14. Here are a few more inspiring photos of what I hope my tree will become. Thanks, Pinterest!

I’ll certainly keep you posted on how my fiddle-leaf fig tree is doing! I’ve been advised to leave it alone during these winter months and when it gets warmer, to re-pot. If you have any suggestions/advice on how to take care of these kinds of plants, please leave me some love!

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Whole Wheat Cranberry Walnut Bread
Serves 10 to 12

Ingredients:
Bread
2 cups whole wheat flour
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup (1/2 stick) unsalted butter, cut into small cubes
1 cup buttermilk
2 teaspoons vanilla extract
1 egg
1/2 cup honey
1 cup walnuts, coarsely chopped
1 1/2 cups fresh cranberries, rinsed and dried with paper towels

Glaze
1 cup powdered sugar
2 tablespoons buttermilk
1 teaspoon vanilla

Directions:
Preheat the oven to 375º.
Butter a 9 x 5 inch loaf pan and set aside.
Stir the flour, cinnamon, baking powder and baking soda together in a large bowl.
Cut in the butter cubes using a pastry cutter until coarse crumbs form; set aside.
In a large glass measuring cup, whisk together the buttermilk, vanilla, egg, and honey.
Gently stir the buttermilk mixture into the flour mixture just until blended.
Fold in the walnuts and cranberries.
Spread into the prepared pan.
Bake for 45 to 50 minutes, or until a cake tester comes out clean.
Allow to cool in pan for 30 minutes.
Remove from the pan and let cool completely on a wire rack.
In the meantime, whisk the glaze ingredients together in a small bowl and drizzle over the bread.

The whole wheat cranberry walnut bread was outstanding. It had a nice texture from the walnuts and some tartness from the cranberries. The simple glaze dressed the bread giving it some sweetness to every bite. Susie also brought a medley of fruits to accompany the bread and egg casserole. Strawberries, green grapes, sliced bananas and blueberries. Can’t get much better than this.

Last, but not least, the main dish. Susie’s egg casserole was so delicate and fluffy. It was baked to perfection. Very moist, didn’t feel heavy at all. I’ve had my share of egg casseroles and they tend to be very dense, but this was airy and light. Susie prepared it the night before and baked it in the oven the morning of. After the casserole was done baking, she wrapped it in foil and bath towels so that it kept hot during the car ride to work. It was steaming by the time the team broke into it. Genius!

Overnight Egg Casserole with Ham and Hash Browns
Serves 18

Ingredients:
1 cup (4 ounces) Monterey Jack cheese, grated
1 cup (4 ounces) extra sharp Cheddar cheese, grated
1 package (30 ounces) frozen shredded hash browns (such as Oreda), thawed in the refrigerator
16 ounces (2 cups) fully cooked thick ham slices, cut into small cubes
1 can (7 ounces) chopped green chilies
12 eggs
2 cans (12 ounces each) evaporated milk
1/4 teaspoon freshly ground pepper

Directions:
Butter a 9 x 13 inch baking pan.
Grate the cheeses and set aside.
Sprinkle the hash brown into the pan covering the bottom completely.
Then sprinkle on in layers the ham, chilies, and cheeses; set aside.
In a large bowl, whisk the eggs, evaporated milk, and pepper; pour evenly over the casserole.
Cover with foil and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Bake, covered with the foil, at 375º for 1 hour.
Remove the foil and bake for an additional 25 minutes or until a knife inserted near the center comes out clean. Loosely cover with foil and let stand 10 minutes before serving.

Thanks so much Susie for sharing the recipes with Pretty Tasty Things readers. But more importantly, thank you so much for treating us to this artfully prepared breakfast. It was such a delightful morning!

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The first time I experienced Colleen’s mean crab dip was during the afterparty for my husband’s 30th birthday. She was kind enough to ask me whether she can bring something. I, of course, said yes. She arrived to the party carrying this magical, decadent, cheesy, gooey crab dip. Not gonna lie, I tried to show her up with some imported slices of cheese, but they were no match for her dip. I got Colleen to email me the recipe and made it for some friends while we watched a football game. I did tweak it just a bit by adding a few spices … you know food bloggers like to change it up a bit. But, the beauty about this recipe is the fact it can be prepared the morning of or even the night before. Just cover with plastic wrap and refrigerate until you’re ready to pop it in the oven. This may not be most figure-flattering dip, but it’s not like you’ll eat it every day. At least that’s what I tell myself :) Thanks, Colleen for sharing your recipe!

Ingredients:
1 – 8 oz. packet of cream cheese
1/2 cup mayo
1/2 cup shredded cheddar cheese
1/2 cup shredded swiss cheese
1/4 cup chopped onions
1 can of lump crab meat
couple dashes of paprika
couple dashes of onion powder
couple dashes of garlic powder

Don’t forget the pita chips!

Directions:
1. Combine cheeses, mayo and onions. Add the cream cheese, mayo, cheddar and swiss cheese, and chopped onions in a medium bowl. Blend together with a hand mixer until well combined.

2. Add spices and crab meat. At this point, add the spices and drained crab meat. Carefully mix together with a spatula to avoid breaking up the crab too much.

3. Bake and enjoy. Pour mixture in a 8×8 pan and pop in a preheated 350° oven. Bake for 30 minutes until the top is brown and bubbly. Serve immediately with some pita chips.

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Without further adieu (and in no particular order) here are my favorite moments:

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1. THE TURKEY & GRAVY: My first experience roasting a turkey went pretty well. Not gonna lie, it wasn’t perfect. We used a roaster with a cover which helped keep the turkey moist and tender. We removed the cover at the last 30 minutes of the roasting process, which wasn’t enough to brown the skin. We couldn’t leave it in the oven much longer because the turkey would have dried out. So we sacrificed the crispy skin for moist meat. Next time, I want both! With the pan drippings, I made a homemade gravy by just starting a roux (butter and flour) in a saucepan and gradually adding the drippings, stock and seasoning. Definitely much better than anything in a jar.

2. GARLIC & PARM MASHED POTATOES: I got two secrets to the perfect mashed potatoes. One, use gold potatoes. They have a great consistency when mashed. Two, simmer milk/heavy cream with finely diced garlic (about 4-5 cloves), some butter and a few herbs you have on hand. Simmering this mixture while the potatoes are boiling will just infuse all the flavors so nicely. This is a full proof way for flavorful mashed potatoes. Once you combine everything, add salt to taste.

3. FRESH GREEN BEAN CASSEROLE: I’ve had the typical canned green bean casserole. It’s not that bad, but it could be better. I found this particular green bean casserole on a cooking blog called Brown Eyed Baker. What appealed to me about this recipe is the the fact you can prepare this ahead of time and nothing came out of a can (besides the fried onions). The night before Thanksgiving, I made the casserole and refrigerated it overnight. The day of, I made the topping, popped the casserole in the oven for 10 minutes to reheat and added the topping to crisp up. This is not the moist figure-friendly recipe, but it had a fresh and clean taste to it without the use of anything canned.

4. SOURDOUGH BREAD STUFFING. Step away from the Stove-top and check out this amazing recipe for homemade sourdough bread stuffing from Dave Lieberman. Ahhhh, it is SOOO good. Like seriously. This recipe is definitely a keeper. I purchased the sourdough loaf from Panera and followed the recipe. The directions were pretty straightforward and simple, but the dish itself was rustic, moist, earthy and just delish. The sourdough just soaked up the flavors so perfectly. This dish is even better reheated since we did have lots of leftovers.

5. DINNER YEAST ROLL: So, I didn’t make these from scratch. I just couldn’t make myself! I cheated and purchased a bag of Sister Schubert’s dinner yeast rolls from Kroger. These were just delicious and didn’t require any work from me, which I liked. I just placed the rolls on a cookie sheet, added a smear of butter on the top and popped them in a hot oven for 10 minutes. These were the last thing we baked before we ate. Easy peasy!

6. CREME BRULEE: Last, but not least, the dessert. So I have something to admit. I am not a fan of apple, pumpkin, fruit pie. I don’t know why, I just never had an appetite for them. So, I decided to make something different. I made creme brulee from an easy recipe I found online. I noticed just from searching recipes, that creme brulee require the same few ingredients – egg yolks, heavy cream, sugar and vanilla extract (or vanilla bean). I made these Monday evening and refrigerated them until I was ready to serve. I bruleed the top and popped them back in the fridge to harden for a bit. This dessert is super rich and decadent. A little definitely goes a long way. I loved it, but maybe next time I’ll try to lighten it up a bit.

So, that’s what we ate for Thanksgiving! I hope you give some of these recipes a shot because they were really good especially that bread stuffing! I just love trying new recipes. Did you find a recipe for Thanksgiving and absolutely loved it? Please share with me by leaving a comment below. Would love to hear from you!

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Meet some of the important little people of the day. The birthday boy Lee in his white polka-dot navy blue bowtie, Ely taking a bite of her cupcake, Emery running around laughing and Kiernan looking like a gnome.

Walking right into the foyer, Gretchen set up a “Thank You” table for guests. She inserted lollipops in a styrofoam block for them to stand upright. The tags on the lollipops said “Thank you for brightening up my day!” Right off the bat, you get a since of what the theme was all about. All the graphic details were from Totful Memories, an etsy shop. Gretchen purchased this DIY printable party package. All she had to do was print out the labels, cut them out and arrange them accordingly. Amazing idea for those looking for a cohesive design.

Set at a different table, Gretchen provided little cards for guests to write a birthday wish for Lee. They would place their wish for Lee in the mason jar. She incorporated more of the yellow, black and white stripped/chevron design here as well.

At the mantel aka the birthday gifts and card area, Gretchen decorated the space with handmade pom-poms out of blue and yellow tissue paper and a “Lee” banner. Simply beautiful!

Of course, a party isn’t complete without food! The party took place in the early afternoon, so it was very fitting to serve sandwiches, fruit, dips and salads. It was a great spread. She had a wide assortment of cheeses, breads and meats. Guests could help themselves to as much food as they wanted. I know I had my fair share!

Saving the best for last, here’s Lee’s birthday cake and cupcakes! I just love how the cake and cupcakes were decorated with white frosting and a cupcake topper. The topper definitely stands out against the white frosting. The circle toppers either had a photo of Lee, his name or the word “one.” Even Lee’s highchair was decorated with an “I am one” banner.

Everyone sung happy birthday to the sweet 1-year-old. His mom helped him blow out his candle, but he had no help eating his cupcake. He enjoyed it so much! Thanks Gretchen and Bryan for inviting us to your son’s special day! It was a great celebration and beautifully put-together!

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Tarrant’s Cafe is not knew to us at all. We’ve eaten here several times and every time, the food never disappoints. They serve a variety of classics with twist. They have a strong Richmond following. It’s always crowded so I suggest reservations.

We started with ordering soups since it was a pretty gloomy day. The She Crab soup is a favorite of the locals. Sadly, I wasn’t too much of a fan. Don’t get me wrong, it was good, but my one big issue with it was the strong alcohol taste it had. It was probably the sherry or liquor in the soup that overpowered the whole thing. I couldn’t even finish it and passed it along to Jared, who didn’t seem to mind.

Jared ordered their soup of the day, which was hearty and filling on a cold, rainy day. We don’t remember what it was, but it was a cross between a soup and a chowder.

With our meal, we got toasted bread soaked in deliciousness of garlic, herbs and olive oil.  This was great to dip into our soup. I could have eaten all four pieces by myself!

And the real reason we decided to come to Tarrant’s Cafe was to try their infamous chicken and waffles. Before we ordered, we thought we’d get maybe 2 pieces of fried chicken with a plain, thin waffle. Boy were we wrong. Our waitress set our plates in front of us and we were both floored. What came out was three huge pieces of chicken (a leg, thigh and breast) on top of a freshly cooked, thick Belgian waffle. We were in heaven. Just look at how much you get for less than $16!

The chicken and waffles came with freshly cooked green beans that were perfectly seasoned. There was also this syrup that was both savory and sweet. We found out it was a combination of maple syrup, tahini and whole-grain mustard. Who knew that combination would work so well. So, even though we tried to finish our plates, we honestly couldn’t. Jared even had to throw in the towel. We had leftovers for lunch the next day, which made us even happier.

Within the same week, Jared and I celebrated our 2-year anniversary! We really ate pretty damn good that week. We decided to go to Mezzanine because our first choice fell through and I saw they had a Living Social coupon. $20 for $40 worth of food, not bad at all. I’m really glad our first choice didn’t work out because Mezzanine was a pleasant surprise. Hands down, it was by far the tastiest food I’ve had in a while. There’s something about this place that made us not care about how much we spent because the food was THAT good. The quality, the flavors were impeccable.

First on the list, order the cheapest bottle of red they had one the menu. It was infact cheaper than buying by the glass. This was a solid Pinot Noir, light and crisp.

We ordered the fried green tomatoes appetizer, which came with a red onion vinaigrette crab salad. The fried green tomatoes were exactly how I would cook them. They were sliced thickly, the exterior was super crispy. It was fantastic. The only thing I hesitate about this appetizer was the dressing, I wish there was more of it. The crab salad was a nice addition, but it was on the dry side. Just needed more sauce!

We ordered two small plates and shared between the two of us. The first plate was braised short ribs with a hoisin jus over top Byrdmill grits. We were both speechless. What else can I say about this perfect dish? It was buttery, tender, silky, flavorful, moist, sweet, succulent, rich and amazing. It was perfection on a plate. I don’t even think we said a word to each other since we were so focused on our meal! Haha. You know the food is good when it’s quite.

What could probably top the braised short ribs was their Carolina shrimp and grits. Seriously, I have never tasted something so delicious and so flavorful. I think Jared and I were fighting for the last bite. It was THE best meal I think I’ve ever had. It was certainly one of those kind of meals that leaves a mark. It was the kind of meal I live for.

We finished our meal with my favorite dessert, creme brulee. A nice finishing to end our dinner. All in all, our tab was a little high than we wanted to spend. But with a living social coupon and the fact that the food was INCREDIBLE, I couldn’t care less. Thank you Mezzanine for a memorable food experience!

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