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. 😉
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.
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. 😉
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. 😉
Good night!
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