On Wednesday, my boyfriend turned 30 (!). We had a party last night.
1 & 4: I trimmed my basil plants and had no idea what to do with the trimmings, so I shoved them in mason jars and spent the whole night asking people, “wanna smell my basil?”
2 & 3: Dan made taco dip – we counted 7 layers. It included homemade guacamole, homemade salsa verde (which was SO GOOD it’s almost a shame he put it in a dip), and lettuce from my garden. I love saying that. Lettuce. From my garden.
5 & 8: I made sangria. I am no sangria expert, but it was delicious!
6 & 7: These cupcakes… omnomnom. They are Gluten-Free Goddess‘ Vanilla Cupcakes topped with That’s the Best Frosting I’ve Ever Had (note: it is). I would like to point out that even though I made a gluten-filled cake, everyone went for the gluten-free cupcakes. “They taste normal!” was the most common response.
I also wanted to share this frosting recipe. Every year, Dan demands a boring white cake from a box. I’ve offered to bake something from scratch, but no, it has to come from a box. He agreed that I could make the frosting, so last year we came up with this together (I mixed, he taste tested). Then we lost the recipe, and we were sad. A few weeks ago, Dan found it (in his recipe book… fancy that) and it’s exactly as yummy as we both remembered.
Lemon Orange Frosting
3 tbsp orange zest
3 tbsp butter
3-4 tbsp fresh squeezed lemon juice (to taste)
About 2.5 cups icing sugar
- Add orange zest to butter and mix with a hand mixer until creamy.
- Add 3tbsp lemon juice. Slowly add icing sugar while mixing until you achieve the desired consistency, adding more lemon juice if desired.
It makes enough to cover a 13×9″ cake.