It certainly seems like there is a lot of celebrating going on these days! It’s wonderful. Monday was Alex’s birthday, so we celebrated just the two of us on Monday and then had a larger celebration with my brother and his wife last night. I really wanted to cook him dinner but I knew I couldn’t do it all from scratch so I ordered all of the ingredients the night before from Relay Foods, which meant throwing this little party became very easy!
I made a large salad but I didn’t have any fancy salad dressings in the fridge (I usually just use balsamic vinegar) so I decided to shake things up a little with this dressing.
Then I boiled some sweet potato, kale, & quinoa ravioli, served with a locally made marinara sauce from Bombolini Pasta. I love their pasta & sauces.
For dessert, I got an angel food cake and served it with strawberries and homemade whipped cream.
If you’ve never made homemade whipped cream, it’s super easy. Alex doesn’t have a hand mixer, so I made mine in my Hamilton Beach food processor. This isn’t much of a recipe because it’s so easy, but homemade whipped cream feels a little fancier than the stuff from a can! I don’t even generally like whipped cream very much but on top of angel food cake and strawberries, this hit the spot!
- 1 cup heavy whipping cream
- 2-3 tsp granulated sugar
- 4 drops of vanilla extract
- Pour the whipping cream into a food processor and run on low for about 10 seconds.
- Slowly add in the sugar and vanilla and pulse a few times.
- Blend until the whipping cream becomes thick. Do not over blend or it will become too thick!
- Keep it in the fridge until you're ready to serve it.
Naturally, I did a terrible job of taking any pictures of actual people. Oops. But we had a fun time celebrating and I got to spend some quality time with my little nephew. He is literally the cutest baby. It was a great way to spend the evening!