Explore: Celebrate Our Local Street Food

This weekend check out the 4th Annual Street Eats Food Truck Festival at the Salt River Fields. Enjoy a variety of food from more than 50 different food trucks. Live music, cooking demos, and plenty of kid friendly activities make this a great event for the whole family. Tickets are 12 bucks each and kids under 12 are free. For more information visit the Street Eats website here: Street Eats AZ

2014 Street Eats Az

2014 Street Eats Az

Salt River Fields at Talking Stick
7555 N. Pima Rd.
Scottsdale, AZ 85258

Map: www.saltriverfields.com/location.aspx

Laboratory5 Inc. is a small business based in Tempe, Arizona

Visit our website: Laboratory5       Follow us on Twitter: @lab5     Become a fan on Facebook: Laboratory5
Contact Us at anytime – we’d love to hear from you

Have A Carefree Christmas


This weekend have some fun with the family. Here are a couple of options around the Valley.

The town of Carefree is hosting its 7th annual Carefree Christmas Festival, from December 12- 14. The festival features 25 tons of real snow for kids to play in, and a light parade with firework finale Saturday night. All events this weekend are FREE so stop by the town of Carefree this weekend. Sunday is pet day, so bring your furry friends to0!

Carefree Christmas Festival

10 a.m. – 9 p.m. Friday and Saturday, December 12 -13, 10 a.m. – 5 p.m. Sunday December 14

Carefree Desert Gardens at the Sanderson Lincoln Pavilion, 101 Easy Street

For Festival information, call 480-488-2051.


_H204267Visit the Mesa Arts Festival. Its a FREE event featuring art from hundreds of local, regional, and national artists, there are even some great activities for kids to do.  So if you have nothing planned, why not grab the kids and head over to Mesa for some holiday fun.

Mesa Arts Festival

10 a.m.-5 p.m. Saturday and Sunday, Dec. 13-14.

Mesa Arts Center, 1 E. Main St.

Admission and Parking: Free.

Details: 480-644-6627, Mesa Arts Center


Laboratory5 Inc is a local business based out of Tempe, Arizona

– We love and support our local community! Shop Local This Holiday Season! xoxo – All of us at Lab5

Lemon Cupcakes

Since I had left over mascarpone in the fridge from all the fig recipes I thought I should use it up.  I made some delicious lemon cupcakes and frosted them with the mascarpone and topped with slivered almonds and drizzled with honey. Yum! My baking studio is getting a lot of use these days. I am sweating anyway so I might as well bake!

Lemon Cupcake Recipe

6 Tbls softened butter

6 Tbls mascarpone cheese

2 tsp lemon zest

2/3 Cup sugar

2 eggs

1/2 Cupall-purpose flour

1/3 Cup self-raising flour

slivered almonds

1. Pre-heat the oven to 325oF

2. Line cupcake pan with paper liners.

3. Beat the butter, cheese, lemon rind, sugar and eggs until smooth

4. Sift the flours. Add the flour gradually to wet mixture

5. Pour into cupcake liners

6. Bake for 20 – 25 minutes until tooth pick comes out clean

7. Allow to cool


Mix 2 Tbls of Honey with a small container of mascarpone cheese. Spread in top of cooled cupcakes. Top with 3 slivered almonds and drizzle with honey.

Mmm . . . enjoy!

Fig project – Recipe one

After receiving nearly 10 lbs of figs from a friend I had to begin the hunt for recipes. I love recipe hunting using a key ingredient in the search. The fig search turned up mostly desert and pork recipes which I will gladly participate in but I also found some great other items that I will try out too. Of coarse the first thing out of the tall one’s mouth was could you make a fig pie?  I wasn’t really feeling up to rolling dough but I did agree to a cake. So my first fig recipe installment is a delicious fresh fig coffee cake. It is excellent the next day after hanging out in the fridge overnight and served as cold breakfast coffee cake.

Here is the Recipe thanks to Karin Christian found on allrecipes.com. I altered a bit to serve my needs.

Fresh Fig Cake

  • 1/4 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup chopped fresh figs
  • 1/4 cup packed brown sugar
  • 1/4 cup water
  • 2 cups chopped fresh figs
  • 1 tablespoon lemon juice


  1. Preheat oven to 350 degrees. Spray two 8-inch round cake pans with vegetable oil spray.
  2. In a medium bowl, sift together flour, salt and baking powder. Set aside.
  3. In a large mixing bowl, cream butter with the sugar until fluffy.
  4. Add egg and beat well.
  5. Add flour mixture.
  6. Add evaporated milk.
  7. Fold in vanilla and almond extracts and chopped figs.
  8. Divide into two prepared 8 inch round cake pans. Bake at 350 degrees for 30 minutes, or until a toothpick inserted into the center comes out dry.
  9. To make the filling: In a saucepan, combine 2 cups figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.
  10. With the left over evaporated milk, add a teaspoon of vanilla, a 1/4 cup of powder – mix. Pour over top of cake.

Found in the pantry series

After reading the book Hattie Big Sky I have been uber inspired to use what I have in my pantry and freezer and add only fresh veggies, milk and eggs. My first day of this I whipped up a really delicious baked pasta dish. The tall one asked where I found the recipe! Ha – invented out of ingredients I had on hand. I also made home made biscuits. They didn’t really rise and didn’t look that great but they tasted fantastic. For desert I made a baked cream of wheat pudding that received rave reviews from all! I love being limited – it really makes me so creative. I am also now working on raised bed planter boxes to grow veggies – thanks Hattie Big Sky for the inspiration! Find that crazy cream of wheat pudding recipe here: cream of wheat pudding