REALLY overdue cooking update

Here is a photo of the cauliflower-mozzarella cheese balls all cooked up. They are crisp on the outside and gooey on the inside. And the pasta we made to pair them with: whole wheat pasta with marinara sauce with baby portabello mushrooms mixed in.
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The pasta turned out so great! Almost like chicken Parmesan. Except I've never eaten chicken Parmesan. If I had to guess what it was like, that would be it. The breading and the sauce and the delicious mushrooms... yum! And it reheated well at work, which is usually the true test of a pasta dish. I made a pasta once that was so good at home but the smell made me sick when I took it to work the next day.

And now, the pictures you've all been waiting for. The Blueberry-Cheesecake cupcakes:


Yes they are GREEN. I thought maybe after baking them they wouldn't look so wierd, but I was wrong. They still looked green and wierd. They tasted ok, but they were way too moist. That's the only word I can use to describe them- it's like the water from the veggies never cooks off and they stay very moist for days on end. I prefer my baked goods with a slight crust on the outside- not the moist, sticky feeling they have on the inside all over!

I will not be making these again, as I was unable to fool my friends with them. The whole point of hiding vegetables is to try and fool someone, right?