I should be a wedding planner.

WARNING: the next post is going to be a rant...
Tonight I after a fabulousss meal (cooked by me). I had a long chat with my cousins boyfriend Steve. With the cooking channel blaring in the background, we began to chat about Montana- my families winter getaway. Let's just say it is the most over the top place there is on this world... I'm talking no lift lines, Private Power, Apreee ski (apps & drinks after skiing aka best time of the day), hot tub, world classss food & family <3
I continued to explain to him my dream is to get married there... that's when the planning began. This is my wedding ereebody:
At the very top of the mountain is a small lodge where they have lunch during the ski season, that is where my ceremony would take place. Around 4 PM we would take the ski lift up to the top, by the way I am getting married in ski clothes... not usually what people would expect me to go for but keep reading.
The ceremony is short and sweet and wine, cheese, grapes and chocolate truffles are served beforehand.
We proceed by skiing back down or riding the snow couch (in case of the geysers).
Reception in the main lodge from 7-5am. Oysters, Sushi, Beef Tenderloin into the morning and a live band playing oldies alllll night longgggg.
This wedding in Montana would be limited to the fam and bffs
When I returned home I would put on my "wedding dress" for another party with everyone else... but it was obviously nothing like the first partyyy. (:



YAY FOR PLANNING

***MONTANA PICS ---->

Bucket List: 1. Master the Art of Mortons Egg and Onion Bread... "check"

First off, Yes... My family is much like every other American family with the whole pick what restaurant you want to go to on your birthday tradition. What makes us different?... The fact that all of us picked Morton's every single time. But no shame in that, the place is amazing...
For all of you (people that haven't lived) who have not yet been to Mortons Steakhouse, here's what you need to know: it's all about the steak, bread, and souffle. And by bread I'm talking about fluffy, sweet, melt in your mouth, topped with crunchy minced onions... also known as heaven. It's the kind of bread that completely makes you spoil your dinner and so much, so much more.
I recently started this bread making obsession... and devoted a day to figuring out what goes into this like literally flawless onion bread they have. Obviously, this isn't the exact recipe (which might I add was no where to be found on the internet or in the Mortons Cookbook) but it tasted pretty darn close-and was simply delicious.
My secret=pineapple juice (: get ready to inhale an entire loaf of bread... I recommend making several, you won't be able to stop nomminnn on this baby

NOM NOM NOM (nomx3)

4 1/2 tsp active dry yeast (1 pack)
1/4 cup warm water and 1/4 cup warm pineapple juice (110-115 degrees F) <--- they work as a team
2 cups warm milk (110-115 degrees F)
6 T shortening
2 eggs
1/3 cup sugar
1 1/2 tsp salt
7 cups All purpose Flour
onion
Egg wash


1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl (oil), turning once to grease top. Cover and let rise in a warm place until doubled... about an hour.
3. Punch dough down and form into your desired loaf shape and size, I recommend 2 and round.
4. Saute onions in oil until transparent.
5. Brush the egg wash over the dough, then disperse your desired amount of onions on top. Your most likely not gonna use that much. I had a lot left over.
6. Bake at 350 for 20-25 minutes or until Golden Brown.
7. Cool on a wire rack

Notes:
The temperatures are where yeast works best. My water/juice and milk was around 100 degrees F, which worked okay. Just DO NOT mix in water over 115 degrees F. That will kill the yeast.
Being the space cadet that I am, I did not use an egg wash on this picture shown above. It was from my first successful trial on this bread, this one was very delicious... actually amazing. The egg wash would just make it more golden and shiny. ENJOY (:

Roasted Strawberry and Balsamic Cupcakes

While watching re-runs of The Next Food Network Star I came across this cupcake idea as Mary Beth made it. I found this recipe online and adapted it to the ingredients I had available. Here it is:

Finished Product (:

Roasted Strawberry and Balsamic Strawberries
yield 12 cupcakes:
3 cups fresh strawberries cut in halves (frozen could work too)
3/4 cups sugar
3 T Balsamic Vinegar

6 T unsalted butter-room temp
3/4 cup sugar
6 eggs (I used egg whites and they turned out great!)
1 cup all purpose flour
1/2 t baking soda
1/2 t baking powder
pinch of salt
3 T milk

1. cut strawberries in halves and mix with sugar. Place in a small saucepan over medium heat and add balsamic. Let simmer for 15 minutes, this will create the sauce needed for the cupcakes and frosting. The strawberries should cook down and create a sauce, then you can crush them with a hand blender.
2. Beat butter on high for about 30 seconds then add sugar and beat until light and fluffy. Add the egg and then beat for another 30 seconds.
3. Add baking soda, baking powder, salt, and 1/2 flour, then beat until combined.
4. In a small bowl mix 2T strawberry mixture with milk and combine, finally add the last bit of flour and beat until just combined.
5. Divide batter into 12 muffin tins, bake at 350 for about 20 minutes or until fully cooked.

1/3 of mine

Frosting:
leftover strawberry sauce
3t balsamic vinegar
6 oz softened cream cheese
3 T butter, softened
3 cup powdered sugar-much as needed

1. Mix vinegar with strawberry sauce and set aside
2. Beat butter and cream cheese until creamy
3. Sift in 1/2 of powdered sugar
4. Add 3 T sauce mixture- mix until combined
5. Add sugar and sauce as needed- more sauce=more sugar for desired consistency

Strawberries and blueberries were a beautiful finishing touch and really added color to the cupcakes!

The inside was a darker tan color, fabulous taste!