let’s take a little peak of my weekend of overindulging, shall we?
it started off with Dynamo Donuts in SF….
Flavors DEVOURED:
Maple Bacon, Lemon Pistachio, Orange Ginger, Chocolate Star Anise & Chocolate Spice
They were delightful!
There was a huge shrimp burrito that KILLED me…but I didn’t take a photo, therefore it never really happened 
I concocted a FAB fizzy mocktail of Mango Passion fruit juice (from Trader Joe’s) with some Seltzer & added few raspberries for color:
Then I had dinner at my house with my family:
For starters Lemon Mushroom Thyme Bruschetta with Goat Cheese topped with Aged Balsamic:
Add to that some wine & a cheese platter….
Here’s dinner- Steak, Zucchini Couscous & a Mixed Green Salad
And to cap it off, I made Icebox Cake Cupcakes:
(a MUCH smaller version of this)
The best part of it all….was that we were able to eat outside on the patio!
sooo many more weekends of overindulging to come!
2007 - 2012 shutterbean, All Rights Reserved.
14 Comments
say somethingThe orange ginger donut looks really yummy.
Wow!!! Could those cupcakes be any cuter? ; )
Divine. The supper gets me – the mushroom bruschetta, the cheese plate, the zucchini couscous with steak!
Cheers,
*Heather*
Those cupcakes are so adorable! And I like the smaller serving size…we’re only two in this household so a whole cake is way too much!
Bacon donuts?? Really???
Can you share your recipe for the Lemon Mushroom Thyme Bruschetta, please?
the donuts were scrumptious! my brother and husband LOVED the bacon maple. It tastes just like breakfast!
Su-lin- totally! although I could have totally eaten another one
Mary Lou- I didn’t follow a recipe- I improvised but this is what I did:
I took about 16oz of sliced mushrooms and sauteed them in olive oil & garlic on high heat. I then added lemon zest & thyme and stirred it in. I added some balsamic vinegar, salt & pepper and reduced it. It made the mushrooms really caramelized. Set aside.
I cut up slices of bread and put olive oil on each side. Grilled them on the grill- and when they were done, I rubbed a clove of garlic on one side. I spread goat cheese on top of each slice and topped with the mushroom mixture. Then I topped each bruschetta with some more aged balsamic vinegar.
OH my GOD! Everything looks SO delicious!!
Thank you, Tracy. I will be making that soon!
i’m curious about the cupcakes. were they easy to eat and did they taste as good as the original cake you made? and did you let the cupcakes sit overnight in the fridge? i’m going to a dinner party and am torn between making the cake or the cupcakes…thanks!
eve-
they tasted great. It’s like having a scoop of cookies & cream ice cream but with tons more cookie (which is my favorite part anyway). I prepared them the night before. If you are short on time, these are a snap! The only thing is that you have to do them the night ahead. So as long as you have that 15 minute chunk of time, you are all set! Good luck! Let me know if you tried them!
Oh, you’re killing me. I just finished a very healthy tuna salad on grainy bread for lunch.. but I want a doughnut.
i always want a doughnut
Trackbacks & Pings
[...] this sweet idea in a post by Shutterbean. The writer had taken a recipe for Icebox Cake and applied it to single serving [...]