Our dear friends, Brandon and Lynann, had our family and Lisa and Jordi over for dinner Sunday night and we had such a nice time! I had no idea they were such amazing cooks, but let me just tell you- everything was beyond delicious and so gourmet! ;) It was so nice to be able to all get together for a dinner before Lisa and Jordi head to Ethiopia to bring back their sweet baby boy, Gio! It was so surreal to think that next time we all have dinner, Gio will be here with us. We absolutely CANNOT wait!!!
Lucy loved feeding the fish in Brandon and Lynann's coy pond and kept wanting to bend down to touch the water. She is such a water girl and probably would have jumped in if we let her. Everyone was so sweet with her and it was just an all around wonderful night with wonderful friends. Thank you so much for having us over Brandon and Lynann!
As soon as we got there, she wanted up on that stool so she could check out what Lynann was cooking. She thought she was helping out and kept wiping the counter off, that's my girl!
Feeding the fish with Lynann
And, yes...she's still hanging out at the pond! Waiting for the fish to eat with Lisa and Jordi.
Brandon and Lynann's sweet puppy, Lola.
Brandon, our personal chef, at the grill!
My only addition to the party were these little banana cream cupcakes. I love any and everything banana. These turned out pretty well, but were a bit of a chore to make, to be honest. If you don't like really sweet desserts, this is a good one for you. They were just sweet enough and pretty too! Recipe is below if you want to brave it (no, they really weren't that hard), ha!
Banana Cream Cupcakes
Yield: 1 1/2 dozen (I stretched the recipe to make a full 2 dozen, just didn't fill cups as high)
1/2 cup shortening
1 1/3 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 cup mashed ripe bananas
1/3 cup buttermilk
Filing:
3 Tablespoon all-purpose flour
1/2 cup milk
1/3 cup butter, softened
1/4 cup shortening
1 tsp vanilla extract
2 cups confectioners' sugar
1. In a bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, salt, baking soda, and baking powder, add to the creamed mixture alternately with bananas and buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirs full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. For filling, in a saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. (Mixture will be very thick.) Cool to room temperature.
3. In a bowl, cream butter and shortening until light and fluffy. Beat in vanilla and cooled milk mixture until smooth. Beat in the confectioners' sugar.
4. Cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill with filling; replace tops. Sprinkle with additional confectioners' sugar. Enjoy!
1 comment:
So glad you all got together! We were there in spirit ;)
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