Sunday, March 25, 2012

Sunday Evening

by Meghann on March 25, 2012

Derek and I were able to cross another task off of our wedding to-do list this afternoon. Wedding registry? Check!


I’ll fill in the details on the wedding page in the coming weeks, but I have to say that shopping with the little ray gun brought the term ‘window shopping’ to a whole new level. A new state-of-the-art toaster? Yes, please. It was also oddly stressful and intimidating. I have no comment on how long Derek and I spent discussing the tiny differences in 5 different sets of white plates. No comment at all.


We spent a couple of hours zapping this and that before our tummies started to rumble and we had to seek out food. I sought out my favorite mall location for food – the juice bar in Fit2Run.


Yes, a juice bar in a shoe store. A random location, but they actually have really good juices and smoothies. Plus, they make a mean hummus sandwich.


The hummus sandwich had avocado, tomato, spinach, sprouts , and -of course – hummus, but it was missing cheese! I was definitely missing the cheese.


The sandwich wasn’t exactly filling, so I had an apple when we made it back home. The apple seemed to hit the spot.


Since I had both the energy and the time this evening, I decided to have a little fun with dinner.


Stuffed shells are one of those meals that are really easy to make, but a bit time consuming to prep and put together. They’re perfect for a Sunday evening meal when there’s no rush for food.


I started by following the directions on the back of the box on how to prep the shells, then I made the cheesy filling.


The cheesy filling is the best part. ๐Ÿ˜‰

Cheesy filling:

  • 1 cup ricotta cheese
  • 2 cups mozzarella
  • 1 egg
  • basil
  • thyme
  • oregano
  • salt & pepper

Mix well and stuff about a spoonful into each jumbo shell.


Cover with pasta sauce


And bake at 375 for 35 minutes.


Mmmm…. cheesiness.



I went a little heavy on the herbs in the cheesy filling, but I kinda liked it that way. The herbs made the cheese pop. Yum.


Steamed fresh cauliflower and broccoli were served on the side.


More fun in the kitchen followed dinner.


I found another use for the half a dozen or so mangos still in my fridge… Mango cupcakes with lime buttercream frosting.

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My original plan was to talk Derek into stopping at our favorite cupcake place on the way home. My mind was set on a peanut butter cupcake, but the baking aisle inspired me to take a stab at making my own cupcakes with the mangos in the fridge. I threw a bag of confectioner sugar in the cart and found this recipe for mango cupcakes when we made it home.


I wouldn’t say the mango cupcakes were on the same level as the peanut butter cupcake from the cupcake place, but they weren’t bad either.


The mango cupcakes were spot on. I was afraid they would end up tasting like a mango muffin, but they were very moist, sweet, and definitely a cupcake and not a muffin. ๐Ÿ˜‰


However, the icing needed work. More lime juice? More zest? It wasn’t tart enough for my taste. Definitely missing something.


And now I have a dozen cupcakes on my hands. Can you freeze cupcakes? Because that would be awesome. ๐Ÿ˜‰

Good night!

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Peanut Butter Syrup

March 25, 2012

Happy Sunday!!! And what a BEAUTIFUL Sunday it is! Clear skies, lots of sunshines, and temps that aren’t unbearable – sweet! I plan to get outside and take full advantage of the great weather later, but first I had to take advantage of sleeping in and enjoying breakfast with two of my favorites. The past more ยป

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