Cookie Stacks

Well, we made it. We’re safetly in St. Pete and are about to embark on a wedding-filled weekend!

Smilin' in St. Pete

But first, let’s back up to last night, which was full of deliciousness!

When we first arrived home, we hung out a bit waiting for my dad to get off work. My sister and I even had enough time to run out to T.J. Maxx where she succumbed to the trend and bought her first  running skirt (so cute!) and I found a nice pair of light blue Nike running shorts for $13. Score!

Once we arrived back home, it was dinn-ah time.

The Spread

For dinner we enjoyed lasagna, scallops with almonds and grapes, baked fish and veggies in a light butter sauce.

My Plate

I went back for seconds of everything but the scallops (but only because they were gone!).

As always, my favorite part of the meal was dessert.

My mom made one of my all-time favorite desserts and everyone overindulged as if we’d never have dessert again!

Chocolate Wafer Cookie Stacks

She made a ton of cookie stacks using Famous Chocolate Wafer Cookies and homemade whipped cream.

I had four stacks. Yes, I am a champ!

The First of Four

This dessert is always such a hit!

Whipped Cream and Chocolate Wafer Cookie Stacks

Ingredients:

  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 20 chocolate wafers
  • Directions:

    In medium bowl, whip cream, sugar and vanilla with electric mixer until stiff. Place a daub of whipped cream on each cookie, and stack in groups of 4 or 5. Chill in refrigerator 15 minutes.  Cover and chill 3 hours before serving.

    Guest List

    As you know, our wedding guest list will be finalized this weekend. Eek!

    I loved all of your comments and advice regarding wedding guest lists. You guys are awesome!!! Thank you to the amazing Donna, who emailed me with this fabulous diagram to help with guest list decisions.

    Who To Invite!?

    How cool is that!?

    Today’s Plans

    After breakfast, my dad, sister and I are taking a spinning class together before the weekend madness sets in!

    We have two wedding-related appointments, including:

    Annnnd, I’m off!

    Roasted Eggplant Lasagna

    I discovered eggplant last year, became obsessed with it for two months and then totally forgot about it.

    Eggplant

    The purple vegetable started callin’ my name again at the grocery store on Sunday, so I nabbed one to use in tonight’s roasted eggplant lasagna. (The recipe I followed calls this dish roasted eggplant Parmesan, but Ryan and I agreed that it tastes much more like lasagna.)

    Fortunately a good portion of this recipe can be prepared ahead of time, so I prepped the majority of this dinner before I left for work this morning.

    Prepped Dinner

    The extra effort in the a.m. made dinner tonight super easy. While the roasted eggplant Parmesan baked, Ryan and I met with our future landlord down the street to officially sign our new lease!

    We came home to an apartment that smelled delicious. 

    Ready for Eatin'

    Hot and Yummy

     When I followed the recipe (which you can find at the end of this post), I cut everything in half since Ryan and I were the only ones eating it. We split it right down the middle!

    My Plate

     For dessert I enjoyed two fudgesicles.

    Fudgesicle

     As I was snapping a photo, Sadie jumped in to try to get a lick.

    Gimme, Gimme

     Instead she got a scolding. Dogs + Chocolate = BAD.

     

    Roasted Eggplant Parmesan

    Ingredients:

    2 medium eggplants (about 2 pounds)
    1 tablespoons salt
    2 tablespoons olive oil
    1 cup ricotta cheese
    ¾ cup mozzarella (divided)
    1 tablespoon chopped parsley
    1 tablespoon chopped basil
    1½ cups marinara sauce (divided)
    2 tablespoons parmesan cheese

    Directions:

    Heat oven to 450°F. Trim stems and ends from eggplant and peel, leaving several 1-inch wide strips of peel intact. Cut the eggplant lengthwise into ½-inch thick slices and place in a colander. Sprinkle with salt and allow to sit for 15 minutes. Rinse the eggplant under cool water, drain thoroughly and pat dry. Toss the slices in the olive oil and place on 2 baking sheets. Bake 20 minutes until golden brown. Let cool. Reduce oven heat to 350°F.

    In a small bowl, combine ricotta cheese, ½ cup mozzarella cheese, parsley and basil. In an 8 x 8 baking dish, spread ½ cup of marinara sauce on the bottom of the pan. Place a layer of eggplant slices in the dish and spread ½ cup of the cheese mixture on top; repeat, layering 2 more times. Top with remaining (1 cup) marinara sauce and sprinkle the remaining (¼ cup) mozzarella cheese and parmesan cheese on top. Cover loosely with aluminum foil. Bake at 350°F for 30 minutes; remove aluminum foil and bake another 10-15 minutes or until cheese is melted and slightly golden brown. Cool slightly and serve.

    Here’s the part you can do ahead:

    Cover the unbaked roasted eggplant Parmesan with aluminum foil and refrigerate up to 24 hours. You may need to bake covered 10-15 minutes longer or until bubbly. Uncover and bake another 10 minutes or until slightly golden brown.