Mexican Fiesta!

outfit details: top: Walmart (Miley Cyrus brand! haha!), shorts, belt: thrifted

Since Ryan and I have had all week to hang out together we didn't really do a focused date night, although we did have a great day together, topped of with a sweet mexican fiesta for two! 

 

closeups: I was really extravegant and got a manicure! here are my fav earrings, too!

we started off the day with a bike ride (that ended at the local ice cream shop!)  I didn't get any photos of the bike ride, but really it wasn't pretty, these shorts are so tight that they were NOT bike seat friendly (tmi? sorry)

anywho, like I said, the main event was the fiesta! 

 I made a spicy salad and we grilled some tilapia filets based on this recipe...  

Ingredients

• 6 (6-ounce) tilapia fillets
• 6 tablespoons olive oil, plus additional for brushing
• 1 tablespoon grated orange zest
• 6 tablespoons freshly squeezed orange juice
• 1 tablespoon grated fresh ginger
• 1 teaspoon hot sauce, to taste
• 1 teaspoon salt
• Freshly ground black pepper

Directions

Place the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes.

Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

peaches and cream....and a pear cake

I had a hard time taking photos yesterday (honestly, these are the best ones!).  It has been so foggy here lately that my outside photos aren't really great, so I took some inside photos too, that weren't really great, but I did get Simon (the cat) into the photo shoot!  I got this cute peach dress at Wildman, a vintage store in Lawrence, for my birthday (from the fiance)! 

 I also got this adorable flower bracelet from my friend Nancy!  everyone was ssssooooo generous, I can't wait to show you everything that I got! 

 I thought that Simon and I matched , both in our peaches and cream!  

outfit details: dress: vintage from Wildman, tights: Walmart, Belt: thrifted, boots: thrifted, bracelet: Birthday gift!

I don't think that I mentioned it, but I made my own birthday cake for my party.  It was a chocolate pear upside down cake.. and although it turned out a little crazy looking (it flew out of the pan onto my kitchen counter and I had to piece it back together)  it was really tasty!    I got the recipe from my mom, but this seems to be the same one.... it is totally deliciopus and a little bit of a twist on the classic cake!  enjoy....yummmm!

Ingredients

Pears:

• 2 tablespoons unsalted butter
• 2 tablespoons firmly packed light brown sugar
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon freshly squeezed lemon juice
• 4 Bosc pears, peeled, quartered lengthwise, and cored

Cake:

• 1/3 cup milk
• 3/4 cup all-purpose flour
• 1/2 cup finely ground toasted almonds
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 4 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup natural unsweetened cocoa (not Dutch-process), plus additional for dusting
• 1 teaspoon pure vanilla extract
• 2 large eggs, at room temperature
• Confectioners' sugar, for dusting

Directions

For the pears: Lightly butter a 9-inch round cake pan, line the bottom with parchment paper, and butter the paper. Put the butter, brown sugar, and lemon zest and juice in a large skillet. Cook over medium heat, stirring, until melted. Add the pears, cover, and simmer, turning once, until the pears are soft and juicy, about 4 minutes. Pour the pears and their syrup into a strainer set over a saucepan. Set the syrup and 1 pear quarter aside. Arrange remaining pears in the prepared pan, stem ends toward center, rounded sides down, and 1/4-inch from the side. Chop reserved pear and use just enough to fill center.

For the cake: Set a rack in the middle of the oven and preheat to 350 degrees F.

Scald milk in a small saucepan; keep warm. Whisk flour with almonds, baking soda, baking powder, salt, cinnamon, and cloves. Beat butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase speed to medium-high and gradually add granulated sugar; continue beating until mixture is light and fluffy, about 4 minutes, scraping down sides of bowl. Add cocoa powder and vanilla and beat 1 minute. While mixing at medium-low speed, add eggs 1 at a time, beating well after each addition.

While mixing slowly, add the flour mixture in 4 additions; turn off the mixer and fold in the hot milk with a rubber spatula. Spread the batter over the pears, taking care not to disturb them. Tap the pan lightly on the counter to settle the batter. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool cake in the pan on a rack for 20 minutes, then invert the cake onto a serving plate. Cool briefly, carefully peel the parchment paper from the top, and then cool completely.

To finish the cake: Boil the reserved pear syrup until slightly thick and lightly brush the top of the cake with syrup. Whisk a few tablespoons of cocoa powder with an equal amount of confectioners' sugar, and sift over the cake; serve.