Posted by Nicole

I’M HOME!  

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Yesterday afternoon, I waited and waited and waited and finally flew out of LAX.  Eventually, I was in San Jose and doing what I do best… shopping with Lauren (and her friend Megan) and eating froyo!!!!

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Red Velvet, Cookies ‘n Cream, Pistachio, Peanut Butter, Coconut, aaaand granola = delicious.  If only froyo cups automatically refilled themselves once gobbled up :(

Today, Lauren worked from home, so I had a buddy to bug/distract/pester.  I cleaned the kitchen and did some laundry while she worked.  We would make a great team if we ever live together; she would make the money, and I would be the domestic goddess.  It would be like the show “What I Like About You.”  So basically, it would be perfect.

In the afternoon, we teamed up to made 18 cupcakes in record time.  These cupcakes were intense!  We used Jessica (How Sweet’s) recipe for Angel Food Cupcakes and they turned out beautifully.  I conquered the cake while Lauren whisked the frosting.

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Lauren normally does the frosting because piping bags intimidate me, but I manned up and gave it a whirl.  It was good practice and I perfected the frosting to cupcake ratio of one-to-one ;)

I dropped her off at the train station because she is going to San Francisco for a 70s theme boat cruise tonight.  Her outfit was stellar.

At home, I made a wonderful (vegan!) dinner for my mom and David.

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First, I toasted some walnuts and almonds (15 minutes at 420*) with 2 T sugar-free maple syrup and a T of cinnamon.

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Second, I roasted a spaghetti squash (30 minutes at 420*) with pepper and garlic powder.

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For the salad, I added the candied nuts to some spinach, then topped it off with apples, strawberries, and mandarin oranges.

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Lastly, I simmered 1 T olive oil, 1 cup of pumpkin puree, 1/2 t thyme, 1/2 t minced onion, 1/4 t cayenne, 1/2 t allspice, 1/4 t mustard seed, 1/4 t salt, 1/2 t pepper, 1 cup almond milk, and 3 T nutritional yeast on medium heat.  Then I added in a cup of spinach and the spaghetti squash.  Swirled around and ready to eat.

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All together; it was great.

Now my mom and I are heading to the gym so I can force her to lift some weights.  She keeps telling me I can’t move home, even if I clean, cook, and physically train her.  I think she is trying to use reverse psychology on me… because I know she loves having me home more than she will admit ;)

Have a good Friday!

7 Responses to Cupcakes and Squash

  1. Your cupcakes look exactly like ones that you would buy from the grocery store–except I’m sure they taste a thousand times better! After reading your post, I now want frozen yogurt and cupcakes…mmm!

  2. Tara says:

    I love the idea of angel food cupcakes – especially if they’re funfetti!! I’m not the best at piping icing either, but adding a little extra always makes up for the not so pretty cupcakes. That spaghetti squash sounds awesome. I’m bookmarking it! I have a spaghetti squash at home that needs to be cooked!

  3. Yumm those cupcakes look delicious! And adorable too!

  4. [...] cruise! I picked up some scandalously seventies flare pants while shopping with Megan and Nicole on Thursday. Thrift shop? Nope. Forever 21! That place is perfect for costumes, don’t you [...]

  5. Kristine says:

    I love everything about this day! The cupcakes look amazing! (So does that fro yo!) I loove candied nuts and I have some raw almonds left that are in need of that treatment!

  6. [...] spinach, and ground red pepper to a skillet. The leftovers that came to my rescue? Nicole’s squash dish from [...]

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