Happy October, everyone!
Before we know it Christmas trees will be going up! Okay, I guess Halloween and Thanksgiving comes first but still … it’s coming sooner than we think.
We had a very good (and very tiring) weekend full of baking and cooking. Since Erik’s birthday was last Wednesday, we had a party on Saturday evening with friends. And since we love to spend quality time in the kitchen, ha, that’s what we did Friday night and all Saturday. The birthday party menu started with these beauties:
Yes, pizza time! I don’t think you’re supposed to cook for your own party, but since Erik loves it and he just perfected his NY style pizza crust, pizza was the star of the show!
The toppings included:
- Beautiful, huge and juicy heirloom tomatoes
- Roasted garlic
- Cashew cheese sauce
- Fresh basil
He made ten different pizzas with varying ingredients. I’m probably bias, but I think they came out pretty perfectly!
While Erik was making pizza, I was busy finishing up the desserts and some appetizers.
Our complete all-vegan birthday party menu was as follows:
- Grown up mac n cheese
- Roasted veggies
- Raw carrot “falafels” with tahini sauce
- Chocolate chocolate chip cookies with avocado buttercream frosting
- Chocolate cake with avocado buttercream frosting
- Raw raspberry cheesecake
- Two versions of cashew ice cream
- Assorted snack items and drinks from our vending products
Time flew by and I didn’t even take any pictures when everyone was here but at least I got the food, right? Ha.
Then, we got up early Sunday morning and made baked cinnamon and nutmeg doughnut bites and carrot cake balls to bring to church. What can I say … while it’s tiring, it’s fun to bake all weekend!
The best part about it is I get to have cookies, cake and mac n cheese for lunch today!
Which recipes from our menu would you like to see?? They will be coming soon!