4th of July BBQ

We haven't had any parties or done much socially since we moved to California.  Truth be told, I think our family has just been exhausted.  I mean, in the past year we've lived in three different homes in three different states and our move to California happened quickly, was stressful and because of school, we didn't have time to catch our breath and settle in.  I can barely believe that we moved here almost six month ago.

But in the past six months two of Jay's good friends have gotten jobs with him at Twitter and have moved to California with their families.  So, instead of making new friends, I am pretty certain that my husband is just hellbent on moving all of his old friends here.

We have decided to host a 4th of July bbq.  There's little more that I love than planning a party- specifically the food for a party. There will be a couple of people here who are vegan, so I am excited about the challenge of offering lots of great vegan options as well as a schmorgesborg for the carnivores.

Here's what we're making!

vegan nachos with vegan cheese (that my friend Amber taught me to make) and all the fix in's.
veggies and humus and dip
marinated portabella mushroom burgers
veggie burgers
hot dogs
hamburgers
vegan pasta salad
baked bean casserole (covered in bacon and hot sauce)
fruit skewers
a porcupine watermelon
and maybe some cupcakes and cookies!
And then I think that I'm going to do these little limecello sorbet cups, both red and white sangria and beer!

There are fireworks that happen around a mile from our house and we think that we might be able to see them from the backyard!  I really hope so.

You know, I seriously love holidays.  I am just made so happy by celebrations and parties.  They really light a fire in me!

Boston Cream Cupcakes

I used this guy's recipe for these amazing little cupcakes and am super excited about the way that they turned out.  There's no doughnut better than a boston cream donut (okay, okay, a jelly donut might be a little bitter better than a boston cream donut).  Anyway, donuts are not in my present or future, and neither are cupcakes (sadly) but a girl can still get crazy in the kitchen, even if she is on a diet.

With my guidance, Lila did most of the leg work on these cupcakes (Bunny is at a friend's house).

Start with a basic vanilla cupcake.  Use whatever is comfortable for you, whether that be an old, familiar recipe or even a box mix.

Use a knife to cut out the middle of the cupcake

Fill with pudding mixture.

 We use a cake decorating bag to do this, but you could technically use a zip lock baggie that you cut the corner off.  Truthfully, you could also just use a spoon.

 No need to save the leftover pudding mixture.  Feel free to squeeze the rest right into your mouth.

 Quick tip:  When using a decorating bag for anything, NEVER EVER put the frosting or filling directly into the bag. What a mess!!!!!  ALWAYS use a large piece of plastic wrap. Scoop large spoonfulls of frosting or filling in the center of the plastic wrap and roll it up (twisting the ends well.)  The end of the plastic wrap that will be at the top of the bag should be knotted and the other end will slide easily through the decorating end and can be cut with scissors and the tip can be reattached.  This picture is what the plastic looks like after I remove it from the bag, when it has been emptied out.

 When all is said and done, your bag will look like this, instead of like a complete gooey mess with filling oozing out of the top and onto your hand.  Gross!

Yes, that IS Groovy-James trying to lick the pudding off of the tip of my decorating bag while I take a picture.

 Take your ganache and spoon it onto the top of the cupcakes.

It can be a little bit messy!  Best not to use too much.  The leftovers will be great over a bowl of ice-cream and topped with a few salted peanuts the next day!

Sprinkle on a bit of powdered sugar.

ENJOY!