Hi Friends! Happy Saturday! So I’ve been M.I.A. this week due to some baking projects that took up most of my time outside of work.  I started on Tuesday with the fondant decorations, Wednesday was cake/cupcake baking and frosting making, Thursday was Zumba and frosting/decorating cupcakes, and finishing on Friday evening assembling, filling, frosting, and decorating the cakes.

For a Wedding Shower at work: Red velvet cupcakes with Cream Cheese Frosting 

Confetti cupcakes with Vanilla Buttercream Frosting

This morning we delivered these cute cakes for a friend’s daughter’s 1st birthday party:

Smash Cake for the birthday girl: Strawberry cake with cream cheese frosting

Strawberry cake with strawberry mousse and vanilla buttercream

And strawberry cupcakes with vanilla buttercream

After delivering the cakes we stopped by a park on the way home to go for a hike.  We were out on the trails for about an hour and ten minutes, but for some reason my GPS watch was not activated so I am just guessing that we walked about 3 miles or so.  It was a gorgeous morning for it, but in the woods near the river the mosquitoes were brutal.  Out in the open fields was much more pleasant for snapping photos.

After the hike we stopped by a local farm market store to get produce for the week. Then headed home for lunch and naps on the balcony. It’s an aboslutely beautiful day here in MI today.

We’re planning turkey burgers, corn on the cob, and grilled sweet potatoes for dinner later.  Tomorrow for dinner we’ll be having steak tacos and I’ll be making homemade salsa to go with the tacos.

I made this delicious and easy homemade restaurant-style salsa for Cinco de Mayo to have with nachos. This recipe is so easy and so good! It makes a rather large batch so it would be perfect for a summer get-together to munch on with chips or as yummy topping for the grilled steak tacos which we’ll be having tomorrow!

Restaurant Style Salsa

Ingredients

1 lg can whole, peeled tomatoes

1 can tomatoes with green chilies

1/4 of a large onion, chopped

1/2 bunch cilantro, large stems removed

1 lime, juiced

3 cloves of garlic, minced (or use a garlic press – even easier!)

1 tsp salt

1/4 tsp cumin

pepper

1 jalapeno (leave ribs and seeds in if you like it extra hot)

or

1/4 tsp cayenne pepper or crushed red pepper flakes

Directions

Put everything into a large food processor (you may need to do this in batches if your processor’s bowl is not big enough to hold all the ingredients). Pulse repeatedly until you reach the desired consistency.  I like mine fairly smooth, but with a few little bits still. Adjust seasonings and lime juice if necessary – I like to test it out with a tortilla chip. Enjoy!

Like I said this makes a rather large batch – about 8 cups worth! 🙂

Enjoy the rest of your Saturday!