This week I made a double recipe of LEMON BUTTERMILK CUPCAKES from Lindsay at Love and Olive Oil. First time using this recipe and it’s a keeper!
Lindsay includes a simple two-ingredient glaze, but for my purposes, I used a buttercream icing.
Half of my cupcakes were simply decorated with icing tinted yellow and sprinkled with white non-pareils.
The other half of the cupcakes were lighted frosted and topped with FONDANT OWLS.
The instructions at this link are not in English, but the photos are self-explanatory.
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SIMPLE BEEF STEW
Thanks, Brenda at Sweet Simple Stuff! So down-home. Satisfying. I ate some. I froze some. Today I handed a container of it to our apartment complex’s maintenance man. He’s been fixing things left and right for me this week and deserves something besides fast foods for lunch.
VEGETABLE SOUP
Canned tomatoes, carrots, onions, celery, vegetable base/bouillon, white cannelloni beans, water, garlic powder, dried basil, crushed red pepper, S&P (oops, forgot to add a bay leaf!).
TORTILLA PIZZA
Whole wheat tortilla, shredded Mexican cheese, veggie pepperoni, steam skinny asparagus, all drizzled with EVOO. 400-degree oven, 8 minutes.
