Weeblo No More

Over the weekend, we made a special trip to my parents house for a special boy.

On Saturday, my brother (who you may recognize from my Brother Bakes series) crossed over from being a cub scout to a boy scout.

I am so proud of him.  Ultimately, I think the boy scouts are a great organization which helps socialize boys in a positive way and fosters lifelong appreciation for nature.  I know that Brother has had many positive experiences with the cub scouts, including his first-ever sleepaway camp.  I know that he is excited to see what the Boy Scouts organization holds for him and I’m excited to see him grow as a person in the process.

Even though we didn’t get to make it, I thought this cake was too cute not to share:

Congrats, Brother!

 

Giving ♥ Thanks

I hope your Thanksgiving was amazing!  Mine pretty much was.  We had a lot of running around to do, but it’s so worth it when you get to see ALL the people you care about.

I try to bring at least a dish to every holiday dinner we attend, so I’m sharing the recipe of my go-to holiday dish.  In fact, last year I made this Food Network Magazine dish for Easter.  This year, I made this mac & cheese to my parents house, where my brother turned sous chef assisted me!  He was my master cheese grater – which was what I was most thankful for during this meal.  I have a pinched nerve in my shoulder and I don’t think I would have been able to grate 3 bricks of cheese.

While your brother gives himself carpel tunnel grating cheese, this is a great opportunity to dive into the antipasto tray your mom has prepared.

YUM.

What You Need:

• 1/2 head of cauliflower, cut into florets
• 1 can evaporated milk
• 1 egg
• nutmeg, cayenne pepper, salt, & pepper
• 1 3/4 c. muenster cheese, grated
• 1/2 c. cheddar cheese, grated
• 1/2 c. Parmesan cheese, grated
• 4 c. medium shells

  Directions:

  In a large stockpot full of salted water, cook cauliflower florets until tender.  Remove from water to cool.

  

  1 lg. head of cauliflower

  Add medium shells to the water in the stockpot, and cook until al dente.  Drain, but reserve 1/4 c. water.

  Whisk together evaporated milk & egg, along with a pinch of nutmeg, a pinch of cayenne pepper, & a pinch of both salt & pepper.

  

  In a saucepan, combine milk mixture and cheeses over medium heat.  Stir frequently, until cheese melts and sauce becomes thick.
  

  Add cauliflower to cheese mixture and combine.

  

  Transfer the cauliflower & cheese mix to food processor, using 1/4 c. reserved cauliflower water.  Puree until smooth.

  Mix the puree into the shells.

  

  Move to a baking dish, top with remaining cheese and broil until crispy & brown.

  

 

Brother Bakes ♥