So I woke up this morning to Winston going crazy with excitement that his new friend Mr. Squirrel was back, then realized I had several flu like symptoms. I took some tylenol cold and flu and returned to bed for several hours... needless to say I missed a class.
Nothing like finally getting out of bed around 2pm and making a steaming hot bowl of noodles to cure the flu... or maybe it was the medicine, either way I felt much more revived and rallied enough to ice some cupcakes for a birthday celebration tomorrow.
I used
Smitten Kitchen's Red Velvet Recipe, then topped them with a fudge buttercream and a white chocolate cat medallion courtesy of
Bake it Pretty. I only made a dozen of these no I used left over hot pink wrappers. I was learning towards gold foils but sadly had only 3 left.
I am a huge fan of red velvet cake for some odd reason and this recipe is by far one the best I've made. The chocolate taste was excellent, as opposed to just a generally sweet cake totally overpowered by the classic dollop of cream cheese icing.
After the overload of sodium for lunch I decided to make a healthier, heartier soup for dinner. My mom and I went to the shopping district here last week and stocked up on a bunch of fruits and vegetables from our favorite fruit stand without realizing we are only eating at home 2 nights this week. So I tossed all the vegetables into a pot of lightly salted water and let them simmer into a delightful mushroom vegetable medley soup.
Mushroom Soup:
2 Tbsp olive oil
1 clove minced garlic
2 med onions, diced
1 small head napa cabbage, shredded
1 pkg baby bella mushrooms, chopped
1 pkg shiitake mushrooms, chopped
3 large portabella mushrooms, sliced and stems removed
3 celery stalks, diced
2 med onions, diced
3 carrots, diced
6 radishes, quartered
2 Tbsp cumin
1 Tbsp curry powder
1 Tbsp pepper flakes
salt and pepper to taste
in a large stock pot saute the the garlic, cabbage, and onions in the olive oil until the onions are translucent. add all the rest of the vegetables to the pot and fill with enough warm water to cover everything by about an inch. Bring to a boil for about 5-7 minutes the reduce to a simmer. Add spices and salt and pepper to taste.
I let my soup simmer for 4 hours before eating, but the time is really up to you, and the texture you prefer for cooked veggies. The broth is delicious and the soup is quite hearty. I served the soup with some crusty whole grain bread and my mom proposed added some chicken for a bit a protein.
