My best friend, Mackenzie, turned 21 last Monday and we celebrated to the max this past Friday! 21st birthdays are always so much fun, but I have to say Kenzie’s has been my favorite (so far). My mom and I made the cake and as difficult as it was to make, its yumminess made it well worth the trouble!
First, we went to eat at FIVE in downtown Birmingham. From the beautiful New Orleans decor to the delicious shrimp, FIVE is becoming one of my favorite restaurants downtown. If you haven’t tried it out, you really should! Plus, if you post a picture of your Uptown Shrimp on any social media network and get 100 likes, you get a $100 gift card as my friend, Mary Dea, did! You can’t beat that! After dinner, we headed to Allison and Kaity’s apartment to get the party started! It was a great night spent with some of my favorite people!
Let me just start out by saying that you can put bananas foster sauce on just about anything and it will be delicious. I was first introduced to bananas foster my sophomore year in college when a chef made it for my sorority after recruitment. He pours bananas foster over ice cream! It has been such a hit, that we ask him to make it every year for us. I’m pretty sure it is one of the highlights of recruitment as a Chi Omega!
If you know me, then you know that I am a cake/cupcake fanatic. So I thought, why not combine two of my favorite desserts- bananas foster and cupcakes! Turned out that many people using Pinterest had the same idea! However, most recipes called for a cream cheese icing and the cake seemed more like a muffin. Now, I love cream cheese and I love muffins, but bananas foster is rather rich and I did not want the cupcake to overpower the sauce. So, I decided to make a simple banana cupcake with a light buttercream frosting. The combination was just perfect with the bananas foster sauce. It was not too rich and not too heavy. This is now one of my top 10 favorite desserts! Also, I have to give a shout out to my best friend, Mackenzie, for all of her help while cooking! Thanks a million!
P.S. Sorry for my lack of photography skills in this post. Photographing and cooking at the same time is harder than it seems. Hope you enjoy!
4 c. confectioners’ sugar
1 tsp. vanilla extract
2 egg white
1 tbsp. water
6 tbsp. butter, softened
Cake recipe found here. Bananas Foster recipe found at the bottom of this blog post.
This past Friday I decided to make a trip to Marietta to surprise Kent. He does so much for me and I thought it was the least I could do for him before he started exam week. With the help of his friends, I was able to surprise him during class! Even though I left on Saturday, I would say we had a pretty good study-filled weekend! Here is a picture I took of Kent and George before I left on Saturday. Aren’t they sweet?
This sangria is perfect for a hot summer day! We tried it out yesterday at the lake, and it’s as delicious as it looks!
2 bottles dry white wine (we used Moscato)
1/2 cup triple sec
3 cups club soda
1 1/2 cups strawberries
1 mango sliced
1 large orange sliced
1 cup pineapple
I don’t know if it was the beautiful weather or just that the weekend was spent with wonderful friends and family, but this weekend was one of the best I have had in quite some time. Saturday, Kent and I took advantage of the sun and laid out by the pool for a few hours. Saturday night, Kent took me shopping, we went to eat one of our favorite meals (Bang Bang shrimp) from Bonefish Grill and later went to see The Great Gatsby, which I highly recommend seeing if you haven’t already. Sunday, Kent and I went on a joy ride in his dad’s Jaguar convertible (which was so much fun), then celebrated his sister, Maggie’s, graduation from high school. Today, we spent the entire day at Smith Lake with friends and family cooking, eating and enjoying the perfect weather! I cold not have asked for a better weekend! Happy Memorial Day everyone!
My favorite meal that grandmother, Peggy, made was her famous spaghetti. When my grandmother passed away, everyone in my family got a copy of her recipe and we have all tried to emulate it as best we can. I think she left one thing out of her recipe though- her magic touch. And, sadly, that doesn’t come in a can.
I am normally not one to go for the meat option. I tend to always pick the all carb or vegetable dish at a restaurant. However, I think what makes this spaghetti so different from a spaghetti you would get a restaurant is that it has a meat based sauce. Even if you’re not a meat lover, you should give this simple spaghetti recipe a try!
2-3 lbs ground beef
1 large onion (diced)
2 cans of tomatoes
2 small cans of tomato sauce
1/4 tsp red cayenne pepper
1/2 tsp curry powder
Brown meat in a 4 quart sauce pan and drain. Add in diced onion, salt, tomatoes, curry powder and cayenne pepper. Cover with garlic powder until white. Boil for 2 hours.