Yesterday, we went to our friends Roger and Martha's house on Capitol Hill to cook out and watch the fireworks. Michael made his famous gazpacho because it's delicious and refreshing, and because Martha is vegan.
Upon hearing of Michael's contribution to the BBQ, Garvey sent him this clip from The Simpson's. HILARIOUS!
And I made mini black-bottom cheesecakes with jam and chocolate cupcakes with a new cream cheese frosting and berries on top! The combination of moist chocolate cupcakes with fluffy frosting and fresh berries was PERFECT. Needless to say, we did not bring any home because they were devoured by our friends.
Hope everyone had a safe and happy Independence Day! Here's our new favorite cream cheese frosting recipe.
INGREDIENTS
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
1 1/2 cups of powdered sugar (to taste)
1 teaspoon of vanilla extract
With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.
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