Seitan Taco's topped w. Mesclun and Apple-Radish whatever served w. Creamy Black Beans
Yesterday (april 22) was our 2nd wedding anniversary. 2 days before that (april 20) marked we believe 13 years together! Holy moly! We celebrated the day in between and went to NYC to eat at Blossom. I didn't take any pictures because the lighting in there isn't for picture taking. I can say it was a delicious dinner and Peter wants to go back again. Now onto the meal I made for our real anniversary.
Seitan Tacos! These were one of the best taco's I've made in awhile. It was all because of the Apple-Radish (relish, salsa, slaw? i don't know what to call it). The taco seasoning was kinda spicy so the cool, crisp taste of the apples and radishes really complemented the whole dish.
I cooked my black beans differently too. Instead of chopping up the jalapeno I just left it to cook in the beans whole and then took it out before serving. It made the beans so much more spicy this way and so much more delicious.
Chocolate Mint Cupcakes w. Mint Buttercream and Hot Pink Sprinkles
Instead of a cake we had cupcakes at our wedding. Chocolate cupcakes with hot pink buttercream. While making chocolate cupcakes yesterday I decided to add some mint extract to everything after I found it in my pantry. The buttercream was a little toothpastey but in a good way. The cake was moist and perfect. I didn't want to spend extra money on food coloring so hot pink sprinkles were the way to go to recreate the "look" of our wedding cupcakes.
Chocolate Mint Cupcake w. a COOKIE baked inside!
I had some chocolate mint cookies on hand and decided to see what would happen if i buried one inside an uncooked cupcake. If you look hard enough you can see it in the middle of the cupcake pictured above. It came out great and I'm going to experiment more with cookies in the cake.
Wednesday, April 23, 2008
Posted by JENNA at 12:00 PM