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Remember when you were this sweet, painfully shy little boy? Okay, so you’re still SWEET and somewhat shy, though that has been replaced with sharp wit and humor from what I’ve gathered. And little doesn’t count unless you’re counting body fat. You are (in your own words) a grown man. It’s true that time flies because all of a sudden, I’m turning around and seeing a young man. And I have to SMILE, because while you have grown up and constantly amaze and fill me with such pride, you will ALWAYS be my boy. Happy birthday, J! Loves.

quiet I decadence

My quiet nook. Today, I was simultaneously sad and happy. Happy to have wonderful, grown-up children and sad to see one off to college {again}. I can sense fall approaching and new {exciting} changes, blowing in the wind. {Ren Reiske © All Rights Reserved}

Tapas at Sophias. Comfort food at its best.

Calamari. So delicious.

I love when M surprises us by bringing home goodies. Like a sweet raspberry, lemon cream cupcake. Ummmm.

What a better way to cap off a decadent night of good eats, than a film about decadence? Bel Ami. All photos taken with iPhone 4s using vcso cam. 

instagram @groovininthesun {Ren Reiske © All Rights Reserved}

velvet cupcake

crazy, cool cake

Father’s Day is a great day to forget diets and enjoy comfort foods. We stopped by the Velvet Cupcake for tiny cakes of sweet decadence. Tiramisu is still my favorite with its light, creamy custard on top, but the nutella hazelnut chocolate pleased our papa bear. Happy Father’s Day to all the wonderful dads including our very own! :) 
{Ren Reiske © All Rights Reserved}

Nutella hazelnut chocolate & Tiramisu cupcakes

{love}

I’ll be honest. I love cupcakes because they’re tiny, cute and tasty. But I’m not a big cake eater or fan of heavy frosting. When I finally had this tiramisu cupcake from The Velvet Cupcake, I was surprised … this was heaven. The topping is a light, creamy tiramisu — so yummy. I’m definitely going back.

{kept} this one’s a keeper.

A few … I love. {family, beach, London, cupcake, pup, latte, foodie, Matty Nay, Rob, guitar, travel} {Ren Reiske © All Rights Reserved} mayphotoaday instagram @groovininthesun

Day 10. Self portrait

{Ren Reiske © All Rights Reserved} febphotoaday instagram @groovininthesun

If you are what you eat, I would be these. But I did resist the chocolate mocha cupcakes at Uprise Bakery. Don’t they look delicious?

Oldie but a goodie. I set up my Canon on a tripod and shot with black and white film, old school. We were just silly college students. Still silly though. :)

Funfetti Friday

{Ren Reiske © All Rights Reserved}

Happy birthday, lovely Lynsie!

Cameron cupcakes

Cupcake goodness by chef Matt for {future} baby Cameron.

Baby shower games…

Shower nosh: chicken pasta salad, mini-sandwiches, barbecue meatballs, chips and salsa, fruit and veggie tray.

Hostess Beau, Kyla and Katie.

Beau measures Kyla for the “Guess her belly size.” {Answer: 40 inches}

{Ren Reiske © All Rights Reserved}

Pretty in pink

Today was a very sweet day. I woke up to the delicious aroma and taste of freshly baked, homemade sweet rolls with vanilla and almond.

Later this evening, Matt baked and created these pretty pink cupcakes for my friend, Sam. So pretty, so tasty. Thanks baby.

{Ren Reiske © 2010 All Rights Reserved}

Matt’s Buttercream Icing
1 cup unsalted butter at room temperature
1/2 cup milk, room temperature
1/4 teaspoon salt
1 teaspoons vanilla and 1 teaspoon almond flavoring
2 pounds confectioners' sugar

Combine all the ingredients in large mixing bowl and mix at slow speed until smooth.

Nutella cupcakes

I was channeling Martha Stewart today when I decided to make Jenn’s Nutella cupcakes for Beau’s graduation party. This is a perfect treat to make on a rainy day — or a sunny one, like today! The toppers were made ahead of time using color prints, scissors, glue and colored toothpicks. 

Self Frosting Nutella Cupcakes
I doubled the original recipe to make 24 large cupcakes. Source: Pieknits
20 tbsp butter, softened
1 1/2 cups white sugar
6 eggs
1 tsp vanilla
3 1/2 cups sifted flour
1/2 tsp salt
4 tsp baking powder
1/2 jar of Nutella 


Preheat oven to 325F and line 24 muffin tins with paper liners. Cream together butter and sugar until light, about 2 minutes. 

Add in eggs one at a time until fully incorporated. The batter may not look smooth but this is fine. Add vanilla. 

Stir in flour, salt and baking powder until batter is smooth and all the flour is blended. Using an ice cream scoop, fill each muffin liner with batter. Cups should be 3/4 full. Top each cupcake with 1 tsp of Nutella (generously, if you love Nutella, like I do). Swirl Nutella in with a toothpick, folding a little batter up and over it. 

Bake for 20 minutes. Remove and place on wire rack to cool. Stick toppers on the cooled cupcakes and enjoy!
Photos: Ren Reiske © All Rights Reserved.