….. we’re gonna party like it’s your birthday! Ahhhh, another year older – just one more year until the big 3-0, oh no! Not looking forward to that but I am looking forward to celebrating with my closest peeps tomorrow for an introductory Krav Maga class and dinner at my ‘rents place. Fingers crossed that I get that HD flipcam so I can record all of the kick ass action and post it all right here for everyone to see!
Yes, my friends…these are the legendary conecakes. Once brought to elementary school birthday celebrations for yours truly – I asked my mom to re-create these fabulous treats for my 29th birthday. And no, I won’t leave you hanging – recipe follows.
1 box of your favorite cake mix – mixed to the directions on the package
16-20 ice cream cones
Homemade frosting (I love Betty Crocker’s butter cream frosting)
Sprinkles and other toppings
Directions
-Prepare cake mix according to directions on the package
-Set up cones in a pyrex glass baking dish
-Fill cones up with batter, approximately 2/3 full
-Bake cones according to directions on cake mix package
-Cool. Make frosting. Frost. Top with sprinkles. Eat.
Butternut Squash Baked Risotto
Serves 4 (more like serves 8 I’d say!)
Ingredients
2 tablespoons extra-virgin olive oil
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 1/2 cups Arborio rice
Coarse salt and ground pepper
1/2 cup dry white wine
1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
4 cups low-sodium vegetable broth
1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
Grated Parmesan, for serving
Directions
Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.
Read more at Marthastewart.com: Butternut Squash Baked Risotto – Martha Stewart Recipes
Hostesses with the mostestes.
Like I had mentioned, gold pants. 
Doin’ the Dougie.
Formal pic.
Aviva’s second ugly sweater party of the day.
Ahhh…family.
Holiday jello shots.
The newlyweds getting into the holiday spirit!
Group pic!
Somebody did something good.
Old roomies.