Happy Monday y’all!! I thought I would start your week with something beyond easy to make because I’m sure you’ve got plenty enough to keep you busy, am I right? Speaking of Monday, how was y’all’s weekend? Busy? Relaxing? Well, mine was a bit of both which is good, but I know that aside from the constant layer of yellow pollen plaguing the state of Georgia at this time, it couldn’t have been more stunning this weekend.
Warm, not too warm, not too humid either thank goodness because we will certainly get enough of that starting in the next month or so. Anyways y’all I’m rambling again, so let’s get to the sweet stuff. Sometimes caramel is needed in your mouth life, or more specifically on foods like ice cream, apples, cheesecake, straight off the spoon, you get what I’m saying, and when it can be made this easy in your crockpot, I say why not?
I was skeptical at how this would turn out, but y’all, this stuff was awesome, eye-rollingly good. This is so easy, I feel silly that the only instructional pic I’m putting below is just a couple of cans of sweetened condensed milk hanging out in the crockpot, but that’s pretty much it for steps. Have a wonderful Monday & thanks so much for stopping by!
Alrighty, the one and only step, SCM in your crockpot…
let 8 hours pass, and yummies!!
- 1-4 (14 Ounce) Cans of Sweetened Condensed Milk.
- Crockpot.
- Water.
- Place your cans of sweetened condensed milk into your crockpot and fill with water making sure your cans are completely covered in water.
- Place your lid back on your crockpot and place on low heat.
- Cook your cans of sweetened condensed milk for 8 hours on low checking periodically to make sure they are always covered with water.
- Remove your cans, let cool completely & enjoy!
I was diligently looking for another recipe that included banana rum because A.) it’s delicious and B.) because I basically have a gallon of it at home and came across this recipe on the Cruzan website. The title obviously caught my attention but also all the good stuff in it. 
I figure any cocktail with cream & Bailey’s Irish Cream in it will be wonderfully smooth & delicious, and OMG this cocktail is straight up dessert, it is sooo freaking good y’all. Just go ahead and make this to enjoy this weekend…and you’re welcome hehe. Have a wonderful Friday & weekend y’all & thank you so much for stopping by! 
Bailey’s Irish Cream…
and some cream…
and enjoy!!!
I loooove me some cookie & cake truffles as you can see 
Y’all I’m giving you fair warning, these are pure crack, for reals. Biscoff cookies don’t bring too much sweetness to these truffles, but the cream cheese & powdered sugar just make these perfection. I genuinely did the eye roll, omg, holy cow these are delicious face. 
These are just too good not to make, seriously, get on these asap. I will note that this dough is super sticky, definitely more so than any other I’ve made so just make sure this dough is nice and frozen to keep from making such a huge mess while rolling them out. Anyways y’all, hope you’re having a great week so far and thanks so much for stopping by. 
nice and processed…
cream cheese into your bowl…
whip it up…
now add your cookies…
mix, mix, mix…
now add your powdered sugar…
mix, mix, mix…
roll out into balls after sitting in the freezer for a while…
get the almond bark & vegetable shortening…
nice & melted…
dip your truffles in there…
and yummies!
Delicious!! Enjoy!!!
This recipe was sent to me by no less than 4 different people which I’m going to believe was due solely to their desire to send me a great recipe other than just them wanting me to make it for them haha. 
Either way, I’m always thrilled to make recipes that folks send me, especially if they are as good as this pie. Honestly, I was a bit concerned at the amount of lemon juice that the recipe called for, but said what the heck and put it all in anyway and totally glad I did because it really rounds out the flavor of this pie. 
The only thing that I really changed about this recipe was the crust. The original recipe called for a graham cracker crust, but I figured the slight tartness of the pie would be extra yummy with a chocolate crust-which, yes, I totally cheated and used a pre-made crust. I highly recommend y’all make this pie, too easy and too delicious not to. Have a great start to the week & thanks so much for stopping by! 
whip, whip, whip, then sweetened condensed milk…
mix this all together, then add your lemon juice…
mix, mix, mix again…
then into your pie crust…
let it hang out in the fridge for a while & enjoy!!!
I believe I will be enjoying this particular libation this coming cheat day (again) because this is so bubbly & with just enough sweetness, and about 2 minutes worth of prep to put it together. What’s also awesome about this drink (and let’s be honest, most drinks) if you want even more sweetness feel free to add more pineapple juice & if you want more bubbly then (obviously) more champagne. 
I hope everyone has a wonderful & hopefully relaxing & sleep filled weekend, because I know I plan on it. Hmm, maybe some Netflix binge watching is in order too hehe. Thanks so much for stopping by! 
vanilla cake vodka…
and champagne…
then enjoy!!!
I can’t believe it’s only Wednesday, I seriously have no idea why it’s already been such a crazy week-maybe it has something to do with little to no weekend- but on the positive side, crazy work weeks make for more enjoyable (hopefully lazy) weekends. 
Oh well, guess I should get to the good stuff now. I wanted to get a jump start on Cinco de Mayo, which I always feel silly about celebrating because it’s not really a holiday for us here in the U.S. of A. but heck, any reason to 
Oh, and I would like to add a disclaimer to this delicious & super easy dip that this is not at all going to be authentic Mexican cuisine, but y’all this is so good I hope you don’t care. I literally had this mixed up and ready to go into the oven in about 10 minutes, easy peasy y’all. Hope you have a wonderful day & thank you so much for stopping by! 
whip, whip, whip, then add your sour cream…
now your beans (I know, not pretty)…
taco seasoning…
mix, mix, mix (I know, kind of fug looking)…
into your dish…
then some cheese on top…
and enjoy!!!
yummy…
Summer is fast approaching, which means strawberries -one of my absolute favorite fruits- is coming into season, and also where you can usually find me lurking around the fruit aisle at the store sniffing strawberry boxes (creepshow, I know). Okay, that’s an exaggeration but I do love me some strawberries, which makes it hard to believe I have never made a strawberry frosting before (food blogger fail).
Obviously, I realized this needed to be remedied, and as I went on the hunt for a strawberry frosting, most I found seemed way, way too sweet buttercream versions, or they used frozen strawberries which, eww, not a fan at all. Soo, when you can’t find what you’re looking for, you just make it up. I decided the base for this frosting should be one I’ve made a gazillion times now, that’s kind of weird with the whole milk/flour mixture, but insanely, decadently good, and with fresh strawberries thrown in? Oh, Em, G y’all, this frosting is amazing. 
There is no way that this frosting could be anything but the focal point, so I slapped (more like piped gently, but whatev) it on some vanilla cupcakes, and basically, these tasted like the best strawberry shortcake you’ve ever had in your life! Again, I am urging you to go out and make these ASAP because drroooll. I may or may not have eaten 
eggs, vanilla…
mix, mix, mix (then realized I forgot the dang butter)…
mix again…
now into your cupcake tins…
bake, bake, bake…
time to start some frosting, flour & milk into your saucepan…
on medium heat ,stir constantly & the texture should be like thin mashed potatoes…
after the milk/flour mixture cools, remove the stems of your strawberries & place into a food processor…
processed…
butter into your bowl…
whip, whip, whip & sugar…
whip, whip, whip again & nice and fluffy…
now add your milk/flour mixture…
now whip the ever loving heck out of it…
add your strawberries…
whip again…
and enjoy!!!
Anyways, aside from the fact that this drink has kind of a weird name, it is most certainly accurate. This drink is so tasty and 
into your drink in anything but 100% liquid form otherwise it will ball up in your drink which totally happened to me, so if you need to zap it in the microwave, feel free to (run on sentences for days y’all). Anyways, it’s so Friday and so time to start the weekend this afternoon, I hope everyone has a wonderful & safe weekend and thanks so much for stopping by!
and enjoy!!!
Seriously, my 
Anyways, on to what you’re probably really here for, dessert! So there are a couple of things that are super awesome about these Mandarin Delight Shots, firstly, these are stupid easy (like, super stupid) to make, secondly, they’re adorable (very reminiscent of Dr. Seuss according to my sis) & this is one of those dishes that could be dessert, but also a sweet side dish if you wanted to throw (or gently scoop) it into a giant bowl for your table instead of into little shots. 
These little shots are fluffy, a little bit sweet, but not at all too sweet, soo good y’all. Well, I’m off to enjoy the extra couple hours I get in my day from my lack of commute this week & I just want to say thank you so much for stopping by! 
vanilla pudding mix…
Cool Whip (lots of it)…
mix, mix, mix…
and enjoy!!!
As a kid I was literally obsessed with peanut butter & banana sandwiches (anyone else?), no joke, there was probably one summer that I ate 2-3 a day (obviously, my food obsession started early), and I kind of always felt like people would look at me funny when I ate one. I mean, I get it, bananas in a sandwich (insert dirty joke here) is probably going to seem weird, but that sweet & salty goodness that is the bananas mixed with the peanut butter, yum, yum, yummy. 
So, on a day last week I randomly was craving all things peanut butter, and it got me thinking about a potential cupcake that encompassed one of my fav combos. Not gonna lie, I was kind of nervous that these might come out blargh, but holy moly y’all I am loving these sooo much. 
The banana cupcakes are perfectly moist & filled with so much flavor & the whipped peanut butter frosting, ummmm, I had to make myself stop eating it out of the bowl so I would have enough for the cupcakes it is insane! I can’t tell you how many people who ate these that made the comment that they would have never thought to put these 2 together but it so works. Anyways, I hope some cupcakes can make your day a little brighter, and thank you so much for stopping by.
mix them up for just a bit…
now add eggs…
the sugar…
the oil…
mix, mix, mix…
now the flour, baking soda & baking powder…
mix, mix, mix, then add the rum…
mix in the rum, now time to go in your cupcake liners…
bake, bake, bake…
now time for frosting, start with butter…
After mixing, I realized I needed some more butter, so here’s the 3rd stick of butter…
mix again, and add your powdered sugar…
mix again…
time for heavy whipping cream…
mix, it looks a little funny & that’s okay…
now time for the peanut butter…
anyways, mix your peanut butter frosting and pipe or spoon onto your cupcakes & enjoy!
