Is it a cocktail? Is it a dessert? Is it the best drink ever? Well, I’ll let you decide. But just for the record, I’m going with all of the above. Mostly because I love any and all things creamsicle flavor and also, vodka. And fizz, too. I know it’s not Friday, but man, don’t you wish it were? It’s actually only Wednesday. Have you actually ever met anyone whose favorite day is Wednesday? No. You never hear people say, “I just LOVE Wednesdays; they’re the best!” In fact, more people probably love Mondays than love Wednesdays since at least Monday offers you the opportunity for a fresh start. Wednesday is the worst, other than Tuesday, which I’d basically vote out of the week if I had that kind of authority. I’m just all set with you, Tuesday and Wednesday; stay away. Only don’t, because we need you in order to get to Friday.

While Cocktail Friday is kinda my thing, sometimes I think Cocktail Wednesday is more appropriate. So this week I’m doing it. And not just Cocktail Wednesday, but Ice Cream Wednesday and Vodka Wednesday, too. Might this just be the best Wednesday ever?

A couple weeks ago, Vijay of NoshOn.It sent me a whole bunch of Honest Tea products, including their brand new Honest Fizz, and I immediately knew I needed to create a cocktail. And I knew it had to be with Orange Pop because orange soda is one of my faves. Except with Honest Fizz, I don’t have to drink my calories. Because there aren’t any since the soda is sweetened with Stevia. This is awesome for me since I really don’t drink much soda at all. Even diet kinda skeeves me out… But I know I can feel good about the Honest Tea brand, so I’m very excited to have these in my life for when I soda craving hits.

Right now, Honest Fizz comes in Root Beer, Lemon Limey, Professor Fizz (um, cherry?), and Orange Pop flavors. Yes, I’m a little confused as to why the cherry is labeled “Professor,” but I’ll let it go since it’s delicious. I’m also thrilled to have a zero calorie Root Beer drink.

Orange Creamsicle Cocktail with Honest Fizz (makes 2 drinks):

Print this recipe!

• 1 C orange juice
• 2 C vanilla ice cream
• 5 oz. vodka
• 1 t vanilla
• 12 oz. Orange Pop Honest Fizz
• Fresh orange, for garnish (optional)

I decided to get a little fancy with my cocktail and whip up an orange reduction to boost the orange flavor profiles in my drink. I should make it clear that you don’t have to do this if you’re looking to make a super quick and easy cocktail. Just the Honest Fizz with ice cream, vodka, and a little vanilla would make a delicious cocktail in about 2-minutes flat. You know me; I just like to get a little crazy sometimes.

Basically, I brought one cup of orange juice to a boil in a medium saucepan and let it simmer until it was reduced by about half. Then I popped it in the fridge to chill.

When the orange reduction is chilled, plop your ice cream in two glasses. And yes, plop is my favorite verb.

Divide orange reduction, vodka, and vanilla between the two glasses.

And then pour Orange Pop Honest Fizz into glasses to completely fill.

You could also garnish with an orange. Which was my original intent. As you can see from the above image, I even sliced one up! But somehow, it didn’t land in my drink. Orange fail.

But no matter because this orange concoction was already a pure delight and it didn’t really need that extra garnish! A red striped straw did the trick, anyway. The drink was full of orange flavor and the vanilla ice cream and extra vanilla extract definitely gave it that delicious creamsicle taste.

Plus, I love the way the Honest Fizz combined with the ice cream to bring forth the perfect frothy fizz. There’s nothing better than that.

I keep forgetting that there’s vodka in this drink, but hello, that’s what makes it a cocktail. Which is what makes my Wednesday wonderful.

Hooray for cocktails! With zero calorie, naturally sweetened soda! I’m pretty sure Honest Fizz is one of those drinks I’ll always have a box or two of in my pantry for when the cocktail craving hits (which is quite often these days!).

And now I want you to have a chance to try it!

30 Days of Honest Fizz Giveaway!

Want to try Honest Fizz for yourself? Well, I’m giving away 30 days of it to one lucky reader! Enjoy the new bubbly brew—all the fun of a natural soda with zero guilt and hopefully you’ll find it a sip in the right direction. All you have to do is leave a comment on this post telling me which Honest Fizz flavor you’re most excited to try by Wednesday May 29 at 11:59 p.m.

Want extra entries? 1) Follow @wearenotmartha on Twitter, 2) follow @honesttea on Twitter, 3) “like” We are not Martha on Facebook, and 4) “like” Honest Tea on Facebook, 5) “like” NoshOn.It on Facebook. Be sure to leave a separate comment for each extra entry (will count even if you’ve previously been following!).

Good luck and happy Cocktail Wednesday!!

[Sues]

Disclaimer: Samples of Honest Tea products and the giveaway items were provided to me by Honest Tea through the NoshOnIt Publisher Partner Program.

I am, like, way overtired right now. Way overtired. So much so that when I re-read my most recent post over at Parade magazine, I realized that I wrote about foods getting married. Yup, I wrote about the wedding ceremony between two foods, specifically coconut and salted caramel here. Um really, Susie?

I think it has something to do with the fact that I went to the fabulous wedding of our friends Ricky and Shelley this weekend. And something to do with the fact that I’m just plain overtired and not really thinking straight anymore. I think it’s just about time for a nap. Or at least a long vacation on a beach with a good book and basically nothing else.

But now I’m kind of obsessed with the idea of food weddings. I love people weddings and they’re tons of fun; but food weddings could also be very happy occasions. Plus, you get the very best wedding favor at the end of it all: a delicious treat or meal with two made-for-each-other flavors involved. And they all lived happily ever after.

Check out my full post and recipe for Coconut Doughnuts with Salted Caramel Icing over on the Parade magazine website and let me know:

What foods do you want to see in a wedding ceremony?

[Sues]

I knew going to Las Vegas with Kyle and Jeff was going to be the best. Not only because I love them dearly, but because Jeff is the biggest foodie I know. And that’s both in terms of knowing good food AND knowing how to cook the most ridiculously awesome food in the world. If you’ve read my posts about wine parties at Kyle and Jeff’s, you know this to be true. Anyway, there was A LOT of conversation and MANY emails back and forth about where we were going to dine in Vegas. I mean, I won’t lie… there were even spreadsheets.

We thought we had it mostly figured out when Jeff dropped a bomb on us. You see, he had heard about this restaurant. This “secret” restaurant that wasn’t really so secret anymore. It was a José Andrés restaurant and it was called é and there were only two seatings a night with 8 people at each. Oh, and you had to send an email to the restaurant (the only contact info. on their website) a month in advance at midnight Vegas time (which happens to be 3:00 a.m. our time). We did a little research and a little reading and yup, we wanted to go. So, Jeff woke up at 3:00 a.m., sent off an email, and we hoped for the best, though we didn’t expect much.

Not very long after, we found out we were IN! And not long after that, Jeff and Kyle got four golden tickets in the mail. Yup, golden tickets. I suddenly felt like Charlie Bucket and we were going to meet Willy Wonka! Too shiny to even take a photo of!

Dinner at é is pricey and we obviously knew that going into it. But having the best dining experiences in Las Vegas was important to us and we didn’t want to scrimp. We also considered this dinner to be both a meal (a very, very large meal) and a show. There were eight guests in the entire restaurant and we saw pretty much everything the chefs did as they plated our courses. They had a choreography to their cooking and you could easily see how much time and perfection went into their every mood. It was not just a meal at all.

I mean. Doesn’t it look like they’re artists painting at their palettes? Because they are!

é is located in a private room in the back of José Andrés other Cosmopolitan restaurant Jaleo. We waited in Jaleo before our reservation and got to order drinks from their iPad menus.

Then we were taken to the back room.

This is the kind of meal where you want to sit and take notes on every little thing. Because it’s 23 courses and there’s no way you’re going to remember everything, especially since you’re eating so many things that are completely new to you. But you also don’t want to take notes because you want to sit and enjoy yourself and see every little thing that’s happening around you without distraction. And taking photos consumes more than enough of that time (even if you have your husband do it). So, though I can honestly say this was one of the best dining experiences of my life, I’m also not going to lie and say I remember every detail of what I ate. Or even that I knew exactly what I was eating at the time. I’m going to try to describe everything as best I can, though I’m probably leaving out some important details. Bottom line. This is one of the best meals I’ve ever had. Oh, and also it was 23 courses.

We started our meals with gin and tonics because apparently José Andrés is known for his gin and tonics. And yes, i see why. I tried the classic one with Hendrick’s Gin, Fever Tree Tonic Water, lemon, kaffir lime, and juniper. Chris and Jeff both ordered different varieties and we all tried each other. YES! Now, please bring dinner on!

Our first course was also a cocktail of sorts; Rebujito. Sherry and orange blossom and liquid nitrogen, oh my. We could tell this meal was going to be a doozy from the start.

You’ve never eaten off of a hand before? You’e never had truffle cotton candy before? With gold flecks in it? OK, this night was clearly going to be a night of many firsts. Yes, the second course was served to us in a replica of José Andrés hand. And yes it was truffle cotton candy with gold flecks, which is basically cotton candy for adults and one of the best things in the world. You know how when you’re little, you always wish your parents would get a cotton candy machine for your birthday parties? Well, now you’re an adult and you want your own cotton candy machine to make truffle cotton candy for your dinner parties. Or at least I do. I can’t be alone on this.

Paired alongside the cotton candy was a Idiazàbal “Macaron,” which has me convinced that I should be making cheese macarons.

Next up: Apple “Brazo de Gitano.” Basically an apple meringue, this was a play off of a Spanish dessert and while it wasn’t my favorite dish of the evening, it was certainly interesting. And fun to eat. Airy on the outside, creamier on the inside; the consistency was like nothing I’ve ever had before.

The chefs were working quickly on this one. And right when they were done making the “snack,” they said, “You have to eat it quickly in one bite!”

So, we all popped the Nitro Almond Cups into our mouths and were blown away. Liquid nitrogen almond cups with a nice light almond flavor and a creamy filling, topped with caviar. It immediately starts melting in your mouth and you’re left with the saltiness of the caviar. Genius.

The Barquillo was another one of my favorites. The chefs took the traditional wafer cookie and filled it with silky smooth truffles and anchovies. Don’t like anchovies? YES, YOU DO. Trust me on this one.

I loved watching them make this one, too.

On to course number seven: Mejillones in Escabeche. These are basically raw mussels, pickled in a bit of vinegar. When they told us about this dish before the meal, I was a little nervous. Raw mussels? Ick. Hands down one of my favorite dishes of the evening. Apparently I love raw mussels. Who knew.

Merienda literally means “snack” and we were about to indulge on our final “snack” of the evening. And really, doesn’t snack just sound way too casual of a word to describe all of the above? Anyway, this was basically a take on a ham and cheese sandwich. And was the kind of “snack” that if it were served at a party, you’d find yourself eating an entire platter, not able to eat any other food. I thought Chris was going to ask for 10 more after he devoured the first one.

I know I keep calling every dish my favorite of the evening, but the Crispy Chicken Skin en Escabeche was another out of control delicious dish. But really, what’s not to love about this one? Crispy chicken skin with chicken oysters and an escabeche style foam. Thank you and good night.

But wait! I haven’t even told you about the Cava Sangria yet. Yes, there were little “cocktail” palate cleansers interludes during the meal. This was one of those things where every person who put it in their mouth had the same reaction: “whoa!” The cava sangria was “reverse spherified” and basically popped right away, filling your mouth with a cava sangria. Amazing. I need to learn to make this ASAP.

Next up was Artichoke “Puree” with Vanilla. Otherwise known as the best artichokes I’ve ever had in my life.

Jeff asked how this was a puree as, though it was as smooth as one, certainly didn’t look like one. And the chef told us that “puree” was in quotes. A-ha. The vanilla foam was a nice touch, though I found it to be a tad bit overwhelming. I could have popped these artichokes as snacks all on their own!

Every good meal needs a little lobster. And Lobster with Citrus & Jasmine did not disappoint. While the lobster was delicious, my favorite thing about this dish was the detail that went into the presentation. First of all, look at the stunning plate. Second of all, know that the chefs “drew” an “é” with the sauce on the plate. And then immediately covered it with succulent pieces of lobster. But it’s there. And it’s that detail that seriously impressed me.

Time for some “Fabes” con Jamòn, otherwise known as ham and beans. But yes, it looked like two large eggs. And tasted like the best ham ever. But I mostly liked watching Jeff’s face as he slurped up the broth in this one. I’m pretty sure he’s going to attempt to re-create this dish really soon and I cannot wait.

Now we’re on to number fourteen: “Kokotxas” Al Pil-Pil. I have to admit this was my least favorite dish. It was cod jowls. And they basically told us everything in this dish is typically thrown away as waste. That didn’t bother me, but the fish had a distinct flavor to it that wasn’t really up my alley. But still, look at how beautiful it is!

And then a whole Lobe of Foie Gras was brought out for us to gawk at for a minute.

Before we ate it. With a clementine juice poured over the top.

And a brushing of chocolate for good measure. Because when you’re eating meals that consist of foie gras and chocolate? You’re in a very happy place.

And then out came the Ibérico Pork.

Which we enjoyed with squid and parsley foam. There were a lot of “foams” throughout this dinner and I can most definitely say that the parsley was my favorite. All the essence of parsley without the actually leafy herb. Ibérico ham is often known as the best in the world and with this dish, I could see why. It pretty much melted in your mouth.

Oh wait. We still have to eat dessert. I thought Chris was going to die at this point. But he was still clearing his entire plates.

The Torta Pascualete with Cotton Candy was the first dessert. A dinner with two cotton candy courses? Dreams do come true!

This almost looked too pretty to eat and was also the cheese course, touching on both savory and sweet notes.

But oh my gosh, here comes the Flan. That’s all the menu says: Flan. But this was SO MUCH MORE. And one of the prettiest dishes of the evening, in my own humble opinion. And that is saying a lot! This flan was served with orange crushed ice and had the best consistency ever. The dish tasted like an orange creamsicle and I feel like I need to try it again ASAP so I can commit it to memory and recreate it.

Everyone’s heard of Pan con Chocolate, but have you ever seen it served this way?

A big bowl of bread with frozen chocolate sorbet that made you feel like it was simply chilled chocolate. Oh and a nice stream of olive oil. The chefs instructed us to enjoy a bite with everything mixed together. And who knew olive oil and chocolate went so well together in a giant bowl? Because I certainly didn’t.

Like I said, all of the desserts were really my favorite and this next one is no exception: “Arroz con Leche.”

Instead of caramelizing the top of the rice pudding, they put the rice pudding in a caramelized cone. I can’t remember exactly what was so awesome about this, but I remember both the flavors and textures blowing my mind.

Lastly, but obviously not leastly, we were served a few desserts on one plate. First check out the 25 second Bizcocho. This sponge cake is baked in the microwave for five minutes and melts in your mouth.

The chocolates were good and especially the “fizzy” that really made me feel like I was in a Willy Wonka land.

And why not complete your meal with a little Cocoa Paper with Dried Strawberry. Who knew paper could be so delicious? Again, totally unique and actually following through on the taste.

We were all so full at this point, but so happy! And SO SO impressed by the team of chefs. See the photo below? That’s how they served us our plates every single time. As a team, completely in synch with each other.

I know there are probably about one million and fifty things I forgot to tell you about this meal. Things I’ll think about tomorrow or a week from now and be mad at myself for not including them in my post. But for now, I’m not sure how much more you could handle. Or really how much more I can handle. 23 courses? That’s a lot. So, if you take anything from this post, take the fact that é is worth it. Don’t think about it as xx dollars for a meal. Think about it as an experience, a show, and a wonderful evening to share with family and friends. I’m pretty sure we’ll be talking about this meal with Kyle and Jeff for the rest of our lives. And hopefully re-creating parts of it with them, too!

At the very end of our dinner, they passed out a guest book and let us each know what number guest were were. I was guest #6,468

I was also pretty excited that we got to bring home a couple menus when we left. Phew! Glad I wasn’t writing everything down. Though I have to say, the menu descriptions don’t really share that much information. But a little is WAY better than nothing.

I love my friends! Thank you SO much Jeff for getting us this reservation. Now, where are going next??

Oh wait, one other awesome thing happened. I obviously tweeted about this delightful dinner. And the next day, I got a tweet back… From the one and only José Andrés himself!

Yeah, just José Andrés telling me he loves me. Best tweet ever in my life.

23 courses that I will never forget! Thank you, Las Vegas, José Andrés, and the incredible team of chefs at é

[Sues]

There’s a lot of debate over flavored vodkas and whether or not so many of them should exist. I won’t get into that here. Because you already know I feel about them. I just plain love them. Both to drink and bake with. I’ll never tell anyone to stop making alcohol that tastes like Fruit Loops or birthday cake or root beer or any other amazingness they can come up with in the future. Because sometimes it’s good to lighten up and have a little fun with your cocktails. The first time I heard of Three Olives brand vodka was when I heard about Bubblegum vodka. The idea totally blew my mind and I ordered a bubblegum cocktail while out to dinner one night. It was insane (in a fabulous way) and while I’m not going to chug flavored vodkas every night of the week, I can tell you I never looked back.

While I love whipping up a cocktail with a flavored vodka or mixing one with soda water, I also love baking with them. Because baked goods and alcohol? Putting two of them best things in the world together makes the double best thing in the world. Or something like that. When Three Olives reached out to me to tell me about some of their new vodkas and offer some cocktail recipes, they also offered to send me some of their S’mores vodka. Y’all know how I feel about s’mores so this was RIGHT up my alley. I’ll definitely be sharing a cocktail recipe soon, but first, I just couldn’t wait to add the vodka to some cupcakes. And frosting.

Three Olives S’mores Vodka Cupcakes (makes 1 dozen):
Print this recipe!

• 1 stick unsalted butter, room temperature
• 3/4 C sugar
• 1 egg
• 1 1/2 C flour
• 1/2 C cocoa powder
• 1 t baking soda
• 1/2 t salt
• 1/2 C milk
• 1/2 C warm water
• 1/8 C Three Olives S’mores vodka
• 1/2 recipe marshmallow fluff (or 1/2 C purchased Fluff)
• 1 recipe Three Olives S’mores Vodka Frosting (see below)

pre-heat oven to 350 degrees

In the bowl of an electric mixer, cream butter and sugar together.

Add egg and mix to combine.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Mix dry ingredients into wet ingredients, alternating with milk, until just blended.

With a spatula, stir in warm water and vodka, until batter is just combined.

Fill cupcake tins lined with cupcake papers 3/4 way full of batter.

Bake at 350 degrees for 18-20 minutes, until toothpick comes out clean.

Cool in pan for a bit and then remove to wire racks to cool completely.

You can make the marshmallow fluff now. Or open your container of the store-bought stuff. I’ve said this a million times before, but I’m obsessed with making Fluff. It’s so easy and kind of fun and just awesome. Do it.

Once cupcakes are cool, core out the center.

Another thing I’ve said a million times before is that I’m obsessed with my Cuisipro Cupcake Corer. Best invention on Earth.

Fill the inside of the cupcake with luscious marshmallow fluff. Now this is starting to looks like a Hostess Cupcake!

You can replace the cupcake center on top of the fluff if you want; or just leave it open as you’re about to cover it with frosting!

Frosting time!

Three Olives S’mores Vodka Frosting (makes enough to frost 1 dozen cupcakes):
Print this recipe!

• 1 1/2 sticks unsalted butter, room temperature
• 2 1/2 C powdered sugar
• 1/4 t salt
• 1/4 C Three Olives S’mores Vodka
• 3 graham crackers, crushed

In the bowl of an electric mixer, cream the butter until smooth.

Slowly blend in the powdered sugar, cup by cup until well-combined. Pour the vodka in now, as well.

Put your graham crackers in a plastic bag to crush.

And mix the crumbs into the frosting with a spatula.

Now you can frost the cupcakes. I originally tried to pipe the frosting on. But the graham crackers kept getting stuck in the pastry tip, so I gave up and just spread it on instead.

Then I stuck half of a little chocolate bar onto the cupcakes.

I totally considered making a marshmallow based frosting and torching it for a s’mores campfire-y feel. But then I realized that probably wouldn’t be the smartest idea, what with the vodka and all. Good thinking, Sues.

So, there’s really nothing not to like about these cupcakes. I mean, chocolate, marshmallow, frosting, and VODKA. Can you argue with that?

Plus, s’mores. My favorite flavor combination means that it’s almost summer when s’mores EVERYTHING is acceptable! I’m not really sure how many more s’mores related treats I can even conjure up at this point, but you know I’m going to try. And this vodka will help immensely.

I rest my case that vodka goes with everything. This cupcake was super moist and I’m giving credit to the vodka. The frosting? Had the BEST most s’mores like flavor; the vodka really came through here and combined perfectly with the graham cracker crumbs.

Also, when you cut the cupcake open, it totally looks like a Hostess Cupcake. But I’m 100% certain this is better. Because Hostess Cupcakes don’t involve vodka in their baked goods, do they? Nor do they taste like s’mores. Sheesh. It’s no wonder Hostess is going out of business.

I could save that business. Or maybe Three Olives could. Because they legitimately have a vodka for every flavor you could dream of. And I hope they keep adding to their lineup… and that they offer me a job as a vodka flavor taste tester. I was made for that job.

And with this blog post, I give you permission to put vodka in all of your baked goods. And to kick your s’mores season off. Today is Monday, so I’m pretty sure that’s exactly the news you needed to hear, yes?

What’s your favorite flavor of vodka?

[Sues]

Disclaimer: Three Olives did send me this FABULOUS bottle of S’mores Vodka, but I decided to make cupcakes on my own and all opinions are my own! Thanks Three Olives

We left for Vegas after work on Thursday and obviously our flight was delayed then, too. Because every flight we ever take now is delayed. But I have to admit it was still nice to spend some downtime in the airport with Chris, just relaxing and relishing in the fact that we’re on vacation!

Also our friends’ flight was delayed, too, and this meant we were going to arrive pretty close to the same time as them. Matching delays are the best. Well, really no delays are the best, but you know what I mean. So, we met up with Kyle and Jeff, jumped up and down a few times over the fact that we were in Vegas together (!!!), and grabbed a cab.

Turns out things are really just getting started in Vegas at 12:30 a.m. or so, considering our checkin line at the MGM Grand was crazy long. While we were in line to check in, we just couldn’t get over the fact that we were in Vegas!!

We had no idea that “the fight” was going to be at the MGM Grand while we were there. In retrospect, maybe not our best idea, but it didn’t end up affecting us too much (aside from the mad rush of people when the fight got out on Saturday). And it was kind of cool to see all of the excitement surrounding it. Kyle and Jeff even “ran into” Evander Holyfield at one point.

We stayed in the new rooms at the MGM Grand, known as Stay Well.

Now, maybe I’m crazy and totally buying into the gimmick, but I’m pretty sure this room is the best thing that could have happened to us. For as little sleep as we got and as much smoke (other people’s!) that we inhaled, every time we stepped into our room, we felt immediately better. We also woke up every morning feeling totally relaxed. Basically, I’m crediting the hotel room and its amenities for my feeling good… especially considering the older I get, the crappier I generally feel when I have one little ounce of fun!

So, the Stay Well rooms were designed by Delos, the “wellness real estate pioneer” and they had tons of cool stuff in them.

The room had a super amazing air purification system, which is why I think we instantly felt so much better. We couldn’t even smell smoke on our clothes and could just breathe easy.

I’m obsessed with the dawn simulator alarm clock that basically mimics the sunlight and makes it easier to get up in the morning. I need one of these in my home.

Um, I’m also pretty sure I now need a Vitamin C shower infusion at home, as well. Right?? I have no idea what this did or why, but I do know that I felt that much better taking a shower when I knew vitamin C was mixed in.

Not to mention, the shower was a pretty one. I’m a sucker for a good shower in hotels… though I even more appreciate a jacuzzi if and when it’s possible.

There was also “Welness Lighting” in the bathroom, which is supposed to increase your energy. I’ll take it.

Even on a not exactly meant to be relaxing trip to Vegas, it’s still important to unwind and chill out, so I appreciated that our room helped us do that.

So did the pools at the MGM Grand. It didn’t hurt that it was 90 degrees in Vegas (leaving behind Boston’s 50s and 60s) and though we didn’t spend a ton of time at the pools, we certainly tried to spend a little bit of downtime there. We even rented rafts and cruised down the lazy river.

Kyle and I also got massages at the spa at the MGM Grand on our first morning in Vegas. So relaxing and such the perfect way to kick off the trip!

I was too starving and too impressed to snap many good pics, but the brunch buffet at the MGM Grand made me extremely happy. I’m not much of a buffet girl and though I heard they were awesome in Vegas, I just assumed that meant ridiculously huge. MGM Grand’s was indeed ridiculously huge, but was also surprisingly really good. I mean there were tacos. And guacamole. And I obviously ate those right alongside my french toast and waffles. Because I have no self control and brunch is the best meal. But this isn’t even the half of it; with everything from fried chicken and waffles to Chinese food to huge bowls of bacon, hash browns, potatoes, etc. I highly doubt you’d find anyone complaining about brunch at the hotel. Plenty of salad too, if you’re into that kind of thing.

We did a lot of sightseeing during the weekend, which is completely essential when you’ve never been to Vegas before.

In embarrassing admissions, I’m the hugest Donny Osmand fan ever (well, that’s probably not true at all as I can imagine he has some pretty avid fans). My Vegas traveling companions don’t share my love and so I didn’t get to see Donny and Marie’s show, but I obviously took this photo. I know they’re totally cheesy, but I’ve loved this pair since I was a kid. I know. But still. Don’t make fun of me.

Filed under “things you only see in Vegas” is a pop up wedding chapel with a corresponding hashtag. And yes, that is Elvis walking down the aisle. Obviously.

We didn’t get to visit Paris, but that’s a definitely must-do and already on my list for our next visit.

We did walk through several of the hotels on the Strip so that we could at least experience them a bit. Absolutely loved the ceiling at the Venetian.

After walking through the Venetian, we stopped for a quick lunch at Zine in the Palazzo. According to Chinese Restaurant News, this is one of the top 10 Chinese restaurants in the U.S.

I got a GIANT bowl of spicy pho with filet mignon and it totally hit the spot. We had dinner at L’Atelier planned for that evening, so I didn’t want to overdo it… But as you can see from the photo, this soup was way more than a meal!

We posed for a few photo opps outside of the Venetian. Did I mention that it was in the 80s and 90s for pretty much our whole stay? But that it was a totally comfortable heat? And basically the best thing ever?

So excited to travel with my college bestie and her husband. Both Kyle and Jeff have been to Vegas several times and they did a fabulous job of showing us around and making sure we go to see everything we absolutely should.

We also happened to be in Vegas during the Kentucky Derby, which was pretty cool. I’m not much of one for betting, but we all put some money down on a few horses and went to Caesar’s Palace to watch the race with just about everyone else in Vegas I was slightly disappointed they didn’t have any mint juleps at the bar, but I sipped on a bloody mary while watching Orb win (nope, not one that we placed our bets on!).

On Sunday, Kyle and Jeff had a super early flight, so we said goodbye to them on Saturday night. Chris and I weren’t leaving until Sunday afternoon (or really late night by the time our flight actually took off!), so we decided to spend the morning walking around and enjoying one last fabulous meal. We weren’t sure what the wait would be on a Sunday morning, but we headed back to the Venetian to hit up Thomas Keller’s Bouchon!

The wait was only 15 minutes. What do you know; the perfect amount of time to sit at the bar and enjoy a champagne cocktail. I had the French.

Then we headed outside to the patio for brunch.. because did I mention the weather was absolutely perfection in Vegas?? Yup.

Coffee and bread are my ideal way of starting any meal.

Also, a entire bowl of bacon. Because this is what it should be like when you order a side order of bacon, right?

That went along with Chris’s French Toast, bread pudding style. I’m not usually much of a “sweet for breakfast” type person, but oh my God this was good. I might actually order this if we were to make a return visit to Bouchon for brunch. I mean, it had custard and apples layered in it. I’d pay a lot of money to have this in front of me right now. Anyone?

Chris was quite happy with it, too.

I stuck with the Croque Madame. Because basically any time I see it on the menu, I have to order it. Most perfect egg yolk ever and I ate every single bite of it.

And was clearly in my “happy place” zone. How could I not be??

I must have had some kind of weird intuition that things would get rough later that day due to our 6-hour flight delay. So, I made sure to order a pain au chocolat to go. I couldn’t be at Bouchon and not get a croissant.

And this flakey goodness totally made my airport wait all the better. Even if I did end up with crumbs all over everything. 100% worth it.

After brunch, we headed to Caesar’s Palace where we wandered around and did a little high-end window shopping. So. Much. Swoon. Worthy. Shopping. Also? Only in Vegas do they serve you margaritas while you’re shopping in retail stores. Don’t mind if I do. It was Cinco de Mayo, after all.

When I was in the airport waiting for our flight for a bazillion hours and wishing I had 100 more chocolate croissants from Bouchon, I came across this ad for Vegas Uncork’d. Which just happens to be this coming weekend. Which means I obviously need to go back to Las Vegas ASAP please.

We had such a blast on our trip and still can’t believe it’s over. But I still have to share the best parts with you… Dinners at é and L’Atelier! Stay tuned because those will be up soon

Also, note I was going to call this post “Las Vegas Vacation: Everything But the Food,” but then realized most of it was about food anyway. Not really sure what that says about me, but food-filled vacations are the only kind I really want to have anymore. And I’m so glad Kyle and Jeff completely agree with this sentiment.

Have you been to Vegas? What was your favorite part?

[Sues]

There’s tequila when you’re 21 and then there’s tequila when you’re 30. Totally different ball game, my friends. If you know what I mean. I think that the older you get, the more you begin to realize that tequila can actually be enjoyed. In cocktails. And on its own paired with food. And that there’s nothing quite like a high quality tequila. I wrote about Casa Noble Tequila a couple weeks ago when I made my Blackberry Lemonade Margarita. They sent me three beautiful and large bottles that I want to sit and stare at. Well, and drink, too.

Seriously though, can I reiterate how pretty the bottles are (I love the hand blown glass bottles)? And how perfect this tequila is for a very important upcoming holiday… Cinco de Mayo!

I’m not a tequila connoisseur by any means. But now that I’ve had the chance to try Casa Noble’s Crystal, Reposado, and Anejo tequilas, I completely get it. The kind of tequila you have does matter and totally depends on what you’re enjoying with it. I personally like to drink my tequila Blanco in cocktail form. But Reposado and Anejo are more sippers for me (though I do have a pretty awesome cocktail with Reposado planned in my head!).

Casa Noble’s Crystal Tequila:

Tequila Blanco (also sometimes called Silver) is probably the tequila you’re most used to enjoying. For Casa Noble’s Crystal Tequila, they slow cook the agave pinas for 38 hours in stone ovens. Then, they use the agaves’ core and heart to extract the sweet nectar. Which is what makes this tequila go down so easily. The tequila is distilled three times, which means it’s incredibly pure and it goes down easy

Silver tequila is also the kind I have the most experience with and I can tell you right now Casa Noble is the best one I’ve tried. And that includes the tequila I drank in Mexico. I fear I’m turning into a tequila snob because there will be no more cheap tequila in my life. While I use tequila in cocktails quite often, I’ve also recently realized how fabulous it is paired with dark, dark chocolate. Don’t believe me? Try it. At least rim your glass with chocolate, so you get a little taste of both in each sip.

Tequila also adds an awesome flavor to many of my meals. I’m not sure how much I would cook with Casa Noble since I think it’s best enjoyed on its own or in a cocktail…. But I’d definitely incorporate it into “raw” foods like, Tequila Shrimp Ceviche. Just so you know, tequila and shrimp is just about the best pairing ever.

Obviously, tequila and avocado is another winning combination that I will never be able to get enough of.

Casa Noble’s Tequila Reposado:

Casa Noble’s Tequila Reposado is one of my favorites because it’s definitely not your tequila from college. At all. It has a certain butteriness to it. And we all know that butter is really, really one of the best things on Earth. So, you probably want to know what makes this reposado better than other reposados. I can tell you that. In order to qualify as a reposado, a tequila must be aged for two months… Casa Noble’s? It’s aged for 365 days in French white oak barrels. As in a year. Which is the maximum (and most desired). So there.

This Tequila Reposado made me crave cheese for some reason. I feel like it would totally class up a Avocado Grilled Cheese with Bacon Jam.

But it’s also pretty delightful with some Buffalo Chicken Mac and Cheese and totally complements the spiciness.

Really, the tequila goes with anything that could use a little extra bit of butter. And what doesn’t??

Casa Noble’s Tequila Anejo:

Casa Noble calls this their “most perfect tequila.” And it’s very easy to see why. The Tequila Anejo is full-flavored, with an almost meatiness to it. OK, I did not do a good job of making that sound very appealing, but I swear that’s a good thing. It also tastes kind of like chocolate. And coffee. And you all know how I feel about coffee. They use only Blue Agave plants that have been in the ground for 12 years. And then the tequila is aged in French white oak barrels for two years. That tequila takes a long time to come to fruition, right?

Hello, I would like some beef with this tequila. In taco form, please. Flank Steak Tacos with Strawberry Mint  Salsa, served with Tequila Anejo is a dream come true.

I used the Casa Noble Crystal to make a Kiwi Mint Tequila Cocktail, which I think is a cocktail you should definitely be making for Cinco de Mayo.

Kiwi Mint Tequila Cocktail (serves 2):
Print this recipe! 

• 5 kiwis, peeled (plus one for garnish)
• 8 mint leaves
• 1 1/2 T lime juice
• 1 T agave or honey
• 4 oz. Casa Noble Crystal Tequila
• Soda water for topping

As most of my cocktails are, this is as easy as can be. Put the kiwis, mint, lime juice, and agave or honey in a blender.

Blend until a nice smooth puree is made.

In a cocktail shaker filled with ice, add 4 oz. tequila and kiwi mixture.

Shake well and pour into a glass filled with ice. Top off with soda water. And a kiwi slice garnish for fun.

I feel like a lot of people have a dislike for tequila because they remember their college days of drinking too much of it and drinking not so high quality tequila. Understandable. Totally understandable. But it’s time to change your mindset.

And Casa Noble is the perfect way to do so. If you still can’t get your head around drinking tequila straight out of a glass, by all means, start with a cocktail. I consider this Kiwi Mint Cocktail to be the perfect balance of fruitiness and liquor.

While I certainly wouldn’t describe myself as an expert, I am pleased to say my palate is at a point where I really can tell good tequila from a not so good tequila from a GREAT tequila. And I’m way, way more picky than I ever was. Call it being a liquor snob, if you will; but I consider it a very good thing.

As you can tell, that definitely doesn’t mean I’m opposed to enjoying it in fruity cocktail form. Especially if that fruit is all natural

Stay tuned because Casa Noble Tequila is going to continue to make (LOTS) of appearances here. So, I hope you’re in the mood for tequila… All summer long. And probably winter, too. Because that Tequila Anejo is just what the doctor ordered for a long, cold Boston winter.

I’m on my way to LAS VEGAS now!!! First time ever and I absolutely could not be more excited to a) have a little vacation with my husband and best friends and b) to enjoy everything Vegas has to offer, including AMAZING food… and maybe even some good tequila, too I’m sure I will be reporting back!

Do you think you would prefer Casa Noble’s Crystal, Reposado, or Anejo Tequila? And what will you drink on Cinco de Mayo?

[Sues]

Disclaimer: While Casa Noble sent me these beautiful bottles of tequila, all of these opinions are my own!

Time to get all sappy. It is almost Mother’s Day, after all. And now that I’m 30 years old (ugh, I still hate saying that), I feel very lucky to say that my mom is one of my best friends. Really. I also feel pretty lucky that I never went through any really horrible phases growing up in which I really didn’t get along with her. Sure I was an angsty teenager at times and I once threw a fit in the mall parking lot because I wanted my mom to buy me clothes from Abercrombie and Fitch and not Macy’s (hello, former self; your current self is obsessed with Macy’s and doesn’t know what was wrong with you… Also, your parents were buying you clothes. Be thankful). But overall, we’ve always had a good relationship. And it’s only gotten stronger as I’ve gotten older.

Not only is my mom a fabulous lady, but she’s lucky to have some of the most wonderful friends, too. I’m not going to lie; I was a little jealous when my mom told me she was taking a macaron making class at Sur la Table with her friends…. and not me. After all, we love taking cooking classes together and macarons have been on my must learn to make ASAP list forever now. But then she had her friends over to put their lessons into practice and invited me.

When I was 14, I might have thought spending a day at my parents’ house with my mom and her three friends was a little odd, but now that I’m 30, it’s basically my ideal day. Especially when macarons are involved. Also, why does my blogging software insist on correcting the word “macaron” into “macaroni”? The nerve.

I’m going to give you the basic raspberry macaron recipe we followed from Sur la Table. But know that I’m ridiculously excited to try about a million different macaroni recipes in my NEAR future… Including some savory ones!

Raspberry Macarons (makes 35):

• 7 oz. powdered sugar, divided
• 4 oz.  almond flour or meal
• 2 T dried, finely ground raspberry powder
• 4 large (4 oz.) egg whites, room temperature
• Pinch of cream of tartar
• 3 1/2 oz. granulated sugar
• Red gel food coloring (optional)
• Filling of your choice (chocolate ganache with a little raspberry jam is perfect)

We popped the almond flour in the food processor with powdered sugar to make sure it was sifted as best as possible. If you’re adding any powdered flavoring, this is the place to do it. For our raspberry macarons, we added the raspberry powder… which was really freeze dried raspberries processed into a powder.

Making macarons also taught me that I really need to put my food scale into better use. Because exact measurements are so important in macarons, it was essential to use the scale… We even weighed the egg whites.

In the bowl of a stand mixer with whisk attachment, combine eggs whites and cream of tartar on medium speed until foamy. Then add  granulated sugar slowly while still mixing. Scrape down sides of bowl, add red food coloring (if you’re using it). Gel food coloring is best since liquid can offset the consistency of the mixture. We added a little more red to our raspberry macarons to brighten the color a bit. Now, increase the mixer speed to high, whisking until firm glossy peaks form.

I have to pause to comment on the fact that the Sur la Table instructions say here, “to complete the macaronnage step…” Annnd macaronnage may just be my new favorite word.

Anyway, we sifted the almond flour mixture one-third at a time over the egg white mixture and folded it in with a spatula until the mixture was smooth and shiny.

Once all incorporated, we mixed more to make sure the batter was firm and dripped slowly from the spatula.

Then we were ready to pipe the mixture into rounds on a baking sheet. The pastry bag needs to be fitted with a 1/2-inch plain round tip (#12) and the batter needs to be piped into 1 1/3-inch rounds on parchment-lined baking sheets.

The ladies got these super helpful guidelines from Sur la Table, which we used under the parchment paper as guides to make sure our macarons were the right size.

Once the macarons are all piped, we had to bang the baking sheet against the counter to ensure any air bubbles were released. And then let them stand at room temperature for about 30 minutes to set. A slight crust began to form. When they no longer stick to your finger when lightly touched, they’re ready to be baked!

It’s interesting to see how even a little ingredient change can impact your macaron shape. We added a little lemon extract to the lemon macarons.

And they definitely piped onto the baking sheet a little smoother and a little flatter.

One by one, we popped the trays of macarons in the oven at 375 degrees for about 10-15 minutes, rotating halfway through, until they’re crisp and firm. If they’re still soft inside (they’ll be a bit jiggly), lower the oven to 300 degrees, cover with foil, and bake for a few more minutes.

While the macarons were baking, we all snacked on the delicious food everyone brought to my mom’s.

Let the macarons cool on baking sheets for 2-3 minutes, and transfer to wire racks to cool completely. Fill with the filling of your choice.

The raspberry macarons ended up getting a little browned… We think it’s because we had the oven on convection initially.

Once we turned that off, they cooked much more evenly. See how the lemon cookies are much smoother than the raspberry? But a little flatter, too.

The chocolate ones were looking pretty fabulous, too!

That’s a lot of macarons….

We made a couple different chocolate ganaches for filling the macarons. For the lemon ones, we used a lemon curd.

For the raspberry macarons, we used a chocolate ganache and added a little bit of raspberry preserves as well.

One thing about my mom and her friends? They’re always laughing together. Such a fun group.

I thought the macarons look delicious as plain old cookies, but once they were filled with ganache, they became absolutely heavenly!

I was SUPER impressed with how all of the macarons came out. I’ve heard some horror stories of people making macarons and having them tun into total disasters, so I assumed at least a couple batches would end up being a little rough. But nope!

Besides the browning on the raspberry ones, I would say they looked nearly perfect.

And obviously tasted perfect, too. Really, though. I didn’t realize how much I loved macarons until we made these. I could have eaten a million of them.

And might have come close. I always say I know food is really good if Chris breaks into it on his own (legit he’d starve to death if I didn’t actually place food in front of him) and I know dessert is really good if my dad eats it. Both Chris and my dad willingly ate some of these macarons on their own. Yes!

Not so bad, right? I feel lucky that I got to see four talented ladies whip these up and now I feel confident that I can take on macarons on my own.

Thanks so much for inviting me to your girls’ day, Mom! It was a pleasure to spend the day with you, Kathy, Jan, and Anne.

Let’s do it again soon! You know I’ve been DYING to make my own croissants… that could be the next lesson

Have you made macarons before? What was your experience like?

[Sues]

I could eat Thai food non-stop starting now and ending never. It’s a habit that has the potential to get so out of control that I’ve had to resort to learning how to make as many Thai dishes from scratch as possible… Or else, I’ll get take-out from the Thai place down the street every night of my life. And to be honest, ever since I left Brookline, it’s tough to get good Thai food. The “burbs” only have one place that delivers and it’s not exactly top-notch. But it’s certainly better than no Thai food.

So, I make Beef Basil at least twice a month and spend a lot more time fiddling around with new Thai recipes. Trying to make them as healthy as possibly; no MSG and all that jazz. Not that I would know where to get MSG if I wanted it.

What I really mean is, using lean chicken and vegetables and trying to stay away from carb overload. You’re probably thinking, butriceiwththaifoodissoooogood. I know. Trust me, I know. But on the next warm day of spring, sit out on your patio or deck (or OK, open a window in your apartment; that’s what I’ll be doing) and tell me a lettuce wrap isn’t way more satisfying than rice. Maybe? Kind of? At least humor me. You’ll feel better later.

Spicy Thai chile peppers make everything better. Everything.

Get the recipe for Thai Chicken Basil Lettuce Wraps on the Parade magazine website!

[Sues]

The Caesar salad is an infamous salad. Sure, it’s got the word “salad” in it. But it’s probably the most unhealthy salad IN THE WORLD. Well, maybe aside from a candy salad. Which I’m not sure exists. But if it doesn’t, it totally should and I think I might have to be the person to invent it. Hold the phone. I just Googled it and obviously there’s already a candy salad on BuzzFeed. Not only does it have basically every kind of candy awesomeness in it ever, but it also has a chocolate syrup dressing. So, it’s been done. But I could probably do it better. My dressing would obviously be more complex and involve marshmallow fluff and peanut butter. Details, details.

Anyway. I think I made my point. That aside from a candy salad, a Caesar salad is the most unhealthy salad. Of course, there are ways of making them healthier. And I love vegetables as much as the next girl, but really, nobody wants a Caesar salad filled with cucumbers and tomatoes and carrots. That’s just not a Caesar. The real problem with a Caesar is that NOTHING about it has any nutritional value. The lettuce is usually iceberg and so, the salad is basically water with some creamy dressing and bread on top. Well, when you put it that way… I figured I could make one simple fix that would make a world of difference. So, I did. I simply switched the lettuce out for kale. And in doing so, added tons of fiber, calcium, and vitamins to my dinner. Plus, the dressing isn’t a horrible atrocity either. It has one egg in it. Lots of chipotle peppers for the best kick ever. And some extra virgin olive oil. Which I will always stand by as being a healthy addition to any diet.

Yay! Now you can totally have that candy salad for dessert! Seriously.

Chipotle Kale Casear Salad (serves 6):
Print this recipe!

• 4 C chopped kale with ribs removed
• 3 garlic cloves
• 4 anchovies
• 2 chipotle peppers in adobo
• 1 T Dijon mustard
• 1 egg yolk
• 2 T lemon juice
• 1/4 C extra virgin olive oil
• 1 batch garlic chili croutons (recipe below)

Garlic Chili Croutons:
Print this recipe!

• 2 T extra virgin olive oil
• 3 cloves garlic, minced
• About 2 C cubed french bread
• 1 t chili powder
• Coarse salt

Clean and dry your kale. Remove the ribs, chop it and put it in a large bowl. I chose to use raw kale for this salad to maximize the health benefits. And because I love it.

The dressing is easy. Place all ingredients from the garlic cloves to the lemon juice in a blender.

And puree until smooth.

Some people get sketched out about adding a raw egg. I do not. I use a farm fresh egg and since it’s only one yolk in a big batch of dressing, I don’t worry. If you prefer not to use the raw egg, lots of people recommend a bit of mayonnaise instead.

Now slowly pour the olive oil into the dressing, while continuing to blend. Get it to a consistency that you like… You might need less than 1/4 C or more.

Now you’re ready to make some croutons! In a medium pan over medium-high heat, heat olive oil. Add garlic to pan and cook for about 30 seconds.

Add bread to pan and sprinkle with chili powder and coarse salt. Cook for about 3 minutes, stirring gently with a wooden spoon.

Discard garlic.

Drizzle Caesar dressing over kale in bowl, trying to lightly coat as much kale as possible. Top with croutons.

Serve salad in individual bowls.

If you already love Caesar salad and like everything better with spice, you will love this. Chipotles are the best because they add a super flavorful heat, rather than just burning your mouth.

And there’s something even better about creamy chipotle… which is exactly what this dressing is.

Oh my gosh; the croutons, too. Croutons are one of those things where you put them on a salad and end up eating an entire extra bowl of them after you’re done with your salad. Oops? These ones are super garlic-y and the chili powder gives them a delightful touch.

If you’re hesitant about this because you’re not a huge fan of raw kale, I still think you might love this. The dressing softens the kale a bit and gives it a whole new flavor. I actually kind of forgot I was eating kale some of the time… which is both bad and good, depending on who you are and what you like.

And I like kale. And also candy salad. So, excuse me while I go whip some up.

What’s your favorite salad?

[Sues]

I think we all need some cupcakes to start this week off. I know I do. Cupcakes that involve all sorts of comfort, in the form of seasonal strawberries, mint, and creamy goat cheese. Oh… like these ones, you mean? I make it my yearly goal to buy as many strawberries as possible during strawberry season and while I eat most of them all by their lonesomes, I also like to cook and bake my little heart out. Because what’s better than a bright red juicy strawberry? Probably the only thing better is bright red juicy strawberries IN cupcakes. In more than one way. But maybe goat cheese buttercream is better than that. Ugh I’m confused and am not good at making decisions like this.

Let’s just say this is a cupcake that is sure to brighten your day in more than one way. And it may even have you considering what other types of cheese can be made into frostings. Hint: there probably aren’t too many, so maybe be careful. But goat cheese? Goat cheese is definitely a winner.

Strawberry Cupcakes with Mint Goat Cheese Buttercream (makes a dozen):
Print this recipe!

• 6 T butter, room temperature
• 3/4 C sugar
• 1 1/3 C all-purpose flour
• 1 1/2 t baking powder
• 1/2 t salt
• 1/2 C milk
• 1/2 T vanilla
• 3 egg whites
• 1 C chopped strawberries
• 1 batch strawberry filling (see recipe below)
• 1 batch mint goat cheese buttercream (see recipe below)

(pre-heat oven to 350 degrees)

Strawberry Filling (makes enough for 12 cupcakes):
Print this recipe!

• 1 C chopped strawberries
• 1/4 C sugar
• 1 t corn starch
• 2 T lemon juice

Mint Goat Cheese Buttercream (makes enough for 12-18 cupcakes):
Print this recipe!

• 1 stick butter, room temperature
• 6 oz. goat cheese, room temperature
• 2 C confectioner sugar
• 1 T finely chopped mint

Cream the butter and sugar in a stand mixer or with a hand mixer, until light and fluffy.

In a separate bowl, whisk together the flour, baking flour, and salt together.

Now, slowly mix the dry ingredients into the butter and sugar, alternating with the milk. Add the vanilla and mix until just blended. The batter will be thick.

In another separate bowl, whisk the egg whites with a hand mixer until stiff peaks form.

And gently fold the egg whites into the batter, until just blended. Fold in the strawberries, as well.

In a lined cupcake pan, fill cupcake papers about 3/4 of the way with batter.

And bake at 350 degrees for about 16-18 minutes, until a toothpick comes out clean.

After cooling in the pan for a few minutes, move cupcakes to wire rack to cool completely.

While your cupcakes are baking, you can whip up the strawberry filling. This part is easy. But it has to cool, too.

Basically, put all the ingredients into a saucepan over medium-high heat and bring to a boil.

Then lower to a simmer and let simmer for about 10 minutes, until it gets thicker and syrupy.

Remove to separate bowl and place in fridge to cool completely.

While everything is busy cooling, you may as well get started on the frosting. Yes, it’s Mint Goat Cheese Buttercream. Because if you love cream cheese frosting and you love goat cheese, why wouldn’t you love goat cheese buttercream? Guess what? I like goat cheese buttercream a whole lot more than cream cheese frosting now. Totally my new favorite “cheese” frosting. But like I said, the whole cheese frosting thing might not translate to all cheeses. Just warning you.

Oh and while we’re talking about seasonal joy, we may as well thrown in fresh mint. Chopped up nice and finely.

To make the buttercream, put butter and goat cheese in the bowl of stand mixer or use a hand mixer and blend until combined.

Mix in confectioner sugar, one cup at a time.

Stir in mint.

Phew. By now your cupcakes should be cooled. And you can core them. You can obviously do this with a knife. But I highly recommend the Cuisipro Cupcake Corer. It’s the best.

Fill each cupcake with the cooled strawberry filling.

And if you want, you can put the top back on. You don’t have to, though.

And then just pipe the frosting on in any fashion you like.

And obviously top with a half a fresh strawberry.

Clearly, there’s no such things as too many strawberries.

I admit I’m really a vanilla/chocolate cupcake type girl… But not during strawberry season. I am fully and 100% obsessed with these. I think a lot of it had to do with the strawberry filling and a lot of it had to do with the goat chess frosting. Because goat cheese. And buttercream. Combined. ‘Nough said? Yup.

After I photographed these, I realized they’d really make the perfect Valentine’s Day cupcakes, too. But since spring is strawberry season, I’m keeping them here with me now.

Oh, you probably want to see what the strawberry filling looks like, right? I thought so.

All cupcakes need some sort of surprise filling, right? If it can’t be chocolate, I want it to be a fresh strawberry filling.

Maybe it’s because of the tough week it’s been and the fact that there haven’t been too many opportunities to smile, but this commercial definitely made me smile the most I have all week. It’s silly and for car insurance, but Geico has really been acing it on the cute commercials lately. Let’s hope we can all be happier than the Pillsbury Doughboy on his way to a baking convention soon

What’s made you smile lately?

[Sues]