May the 4th be with you

May 4th was always just another day, until I met this amazing man…

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Now May 4th is known as “Star Wars Day”.

Before meeting Leep I had never seen a single minute of a Star Wars movie. [gasp] Now, I’ve seen all 7 [there’s currently 7, right?] and Star Wars has become a part of my everyday life. I’ve made Star Wars cakes, hosted Star Wars birthday parties, dressed in Star Wars clothes and even had a glimpse of it at our wedding.

So in honor of today, and my amazing husband Leep, here’s a photoblog of some of our best Star Wars moments.

May the 4th be with you.

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R2D2 cake – homemade


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Storm Trooper Cupcakes


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Lightsaber Wedding Entrance


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Lightsaber Wedding Entrance


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Lightsaber Wedding Exit


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Lightsaber Wedding Exit


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Star Wars themed Christmas ugly sweaters


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Star Wars themed Christmas ugly sweaters


Capture

Storm Trooper onesie


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Leep’s Star Wars birthday


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Leep’s Star Wars birthday


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Leep’s Star Wars birthday

Spiced Rum Cupcakes

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Leep has a deep love of spiced rum, so for his birthday a few years ago I set out to make some Captain Morgan spiced rum cupcakes. I scoured the internet high and low with not much luck on what I was looking for. So I gathered up a few different recipes and worked some cooking magic to combine them into my own personal mix.

The cake is spicy and moist while the frosting is sweet and boozy. These are one of his favorites and get rave reviews by all who taste them. Hope you enjoy them as much as we do!

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Cupcake Ingredients:
1 French Vanilla cake mix
1 1.75oz (4 serving) instant French vanilla pudding mix
1 teaspoon cinnamon
4 eggs
1 teaspoon vanilla
1/2 cup cold milk
1/2 cup Real butter, melted
1/2 cup spiced rum

Directions:
Preheat the oven to 350º. Combine all ingredients and beat for 2 minutes. Pour into lined cupcake pans and bake for 22-24 minutes. Cool slightly on a rack.


Buttercream Icing:
¾ cup (1 ½ sticks) butter, at room temperature
¼ cup whipping cream, at room temperature
1 teaspoon vanilla
¼ cup Spiced Rum
5 cups sifted confectioners’ sugar (give or take)
Pinch of salt

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Directions:
In the bowl of an electric mixer on medium speed, beat the butter to lighten. Add 2 cups of the confectioners’ sugar and beat on low speed until incorporated.  Turn the mixer to medium and continue to beat until well blended.  Add the whipping cream, vanilla and Spiced Rum and beat until smooth.  Add the pinch of salt and the remaining sugar, one cup at a time, beating well after each addition, until the desired consistency is reached. Each time I make this I end up using different amounts of sugar.  Use immediately or cover and refrigerate for up to two days.  If refrigerated, bring to room temperature and beat lightly before using.

Optional: Sprinkle cinnamon on top. 

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Favorite Food This Week

As stated in my Body After Baby post – eating healthy and exercise have not been in my vocabulary these past 4 months. That all changed this week, Leep and I are back on that healthy wagon. [Still waiting on our damn spin bike though – come on FedEx!] We instituted a “Meatless Monday” and being avid meat lovers – I’ve been on a chicken wing kick lately – I’m not sure how long this will stick. Here are some of my favorite meals and recipes from this week!

[1] For Meatless Monday we kicked it off with a Roasted Veggie Quesadilla. Roast off some of your favorite veggies with a little oil and lots of seasonings – we used squash, zucchini and red bell pepper. If it weren’t for Leep I would have thrown in onions, mushrooms the whole smorgasbord. But he’s slightly picky. I also made this Avocado Lemon Dressing just kept it thicker. Warm your tortillas, fill with dressing, veggies, feta cheese – fold and flip to crisp both sides. Yum!

[2] In the mornings I have very little time with getting myself and Mr. Gunnario ready to walk out the door on-time [meaning 20 mins late] so I opt for an easy grab and go. My go-to is a green smoothie! I fill it with handfuls of baby spinach, half an apple, pineapple chunks, coconut oil, coconut/almond milk, protein powder and ice. Blend and go!

[3] One of my favorite lunches this week was Avocado & Peanut Noodle Spring Rolls. Mix your prepared soba noodles with the peanut sauce. [1/4 cup peanut butter
, 2 tbsp sesame oil, 2 tsp soy sauce
, 1 1/2 tsp rice vinegar or lime, 
1/2 tsp ginger
, 1/2 tsp Sriracha
, water as necessary] Wrap all your ingredients in spring roll wrappers. We used spinach, carrots, red bell pepper, avocado, cucumber and noodles.

[4] I picked these up on a whim from Kroger and have loved them! They’re perfect to munch on while sitting at my desk all day. I’m going to attempt to make them myself here soon – stay tuned!

Have some great recipes or favorites food finds this week – please share in the comments below!