overindulge much?

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!

Lisa W. April 6, 2009

The orange ginger donut looks really yummy.

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Anali April 6, 2009

Wow!!! Could those cupcakes be any cuter? ; )

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heather April 6, 2009

Divine. The supper gets me – the mushroom bruschetta, the cheese plate, the zucchini couscous with steak!

Cheers,

*Heather*

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Su-Lin April 6, 2009

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!

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Cousin Jen April 6, 2009

Bacon donuts?? Really???

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Mary Lou April 7, 2009

Can you share your recipe for the Lemon Mushroom Thyme Bruschetta, please?

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Tracy April 7, 2009

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.

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IDA April 8, 2009

OH my GOD! Everything looks SO delicious!!

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Mary Lou April 9, 2009

Thank you, Tracy. I will be making that soon!

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eve April 10, 2009

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!

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- Tracy April 10, 2009
  
  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!
  
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codfish April 14, 2009

Oh, you’re killing me. I just finished a very healthy tuna salad on grainy bread for lunch.. but I want a doughnut.

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- Tracy April 15, 2009
  
  i always want a doughnut 😉
  
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Flavoured Echoes › Icebox Cupcakes June 29, 2011

[…] this sweet idea in a post by Shutterbean. The writer had taken a recipe for Icebox Cake and applied it to single serving […]

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