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Georgia Belleini

April 10, 2015 By Holly

It’s Friday y’all, which means one thing ~~other than really bad traffic~~, it’s cocktail time! 🙂 Today is another one courtesy of my favorite cocktail line Belles Organics, and what’s even better it’s using one of my favorites from their line The Georgia Belle.

The Georgia Belle is their peaches n’ cream vodka which is so super yummy already by itself, and then they added champagne to it which makes it so bubbly and wonderful.

I’m just in love with this Georgia Belleini, it’s fruity and sweet (but don’t worry not too sweet) and just perfect for a lazy afternoon. It doesn’t get much easier to put together a drink than this, so definitely get in on this 🙂 Have a wonderful weekend y’all!

Fill your glasses 2/3 full with The Georgia Belle…

and fill the rest of the glass with champagne and dunzo!

Delicious!! 🙂

Georgia Belleini

2015-04-07 10:52:48

Yields 3

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Ingredients

Belles Organics Georgia Belle Cocktail, Chilled.
Champagne, Chilled.
Fresh Peaches (Optional).

Instructions

Fill your glasses 2/3 of the way full with your Georgia Belle.
Fill the rest of your glass with your champagne.
You can garnish your glasses with your peaches or cut up your peaches and place in your glasses before serving if you like.

By Belles Organics

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Peanut Butter Pie

April 8, 2015 By Holly

If you are a peanut butter hater ~~don’t worry I won’t love you any less~~, now is the time to turn away and I’ll see you on Friday, because this pie is all things peanut buttery, chocolate and awesome. Peanut butter is definitely one of the things I miss most keeping a healthy diet.

I’m not saying you can’t eat peanut butter in a healthy way because you totally can, I just can’t…I have zero self control with peanut butter, if I have the recommended serving size ~~basically the size of a thimble~~ I’ll then have 10 more, trust me, that’s no exaggeration.

Soo knowing my complete lack of self control with my beloved peanut butter I just stay away from it ~~sigh~~. I decided early in the week that I just haaad to make my favorite peanut butter dessert (you know other than Reeses, mmm) which is this pie.

This pie is insanely easy to make, and honestly the most difficult part of this pie is probably making the crust (which still isn’t hard), and you could always buy pre-made if you didn’t feel like fooling with it. This pie is creamy, light, sweet, and just bursting with peanut butter goodness. You definitely need to get in on this pie if you’re a PB fan 🙂

Let’s make the crust…Oreos into the food processor…

nice and crumbly…

Oreo crumbs into the bowl, and add your butter…

All mixed up…

Now into your pie pan…

press into your pan and up the sides a little, then bake this off…

peanut butter into your bowl…

then the cream cheese…

mix together…

Now the powdered sugar…

mix all together…

Now the cool whip all mixed in…

Into your crust…

and all smoothed out…

Enjoy!!

Peanut Butter Pie

2015-04-07 08:35:25

An easy and delicious peanut butter pie in an Oreo cookie crust.

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THE PIE CRUST

24-28 Oreo Cookies (I used 26), crushed.
4 Tablespoons of Unsalted Butter, Melted.

THE PIE FILLING

1 Cup of Creamy Peanut Butter.
1 (8 Ounce) Block of Cream Cheese, Softened.
1 Cup of Powdered Sugar.
1 (8 Ounce) Tub of Cool Whip, Thawed.
9" Pie Pan.

FOR THE PIE CRUST

Preheat your oven to 350 degrees F.
Place your cookies in a food processor and pulse until they're small crumbs.
Place your cookie crumbs into a small separate bowl and add your melted butter, stir with a fork to combine, press this mixture into your pie pan and bake for 7 minutes or until set.
Allow to cool completely.

FOR THE PIE FILLING

With a handheld or stand mixer with paddle attachment combine your peanut butter and cream cheese and beat until smooth.
Add your powdered sugar and blend until smooth.
Now add in the cool whip and blend until well incorporated.
Pour mixture into your crust, smoothing out the top, chill for at least an hour before serving.

Notes

If you don't have a food processor, you could use a blender or place your cookies in a large ziploc bag and beat/roll it with a rolling pin.
I garnished the top of my pie with miniature Reese's Oreo cookies, which was awesome.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Easy Banana Pudding

April 6, 2015 By Holly

Maybe it’s because I made ~~and devoured~~ a banoffee pie in all of it’s banana glory a couple of weeks ago, maybe because it’s getting warmer outside, or maybe it’s because I saw Spring themed Chessman cookies and I knew I needed to buy them.

Whatever it was, I knew I needed to make a banana pudding. Okay, maybe need is a little dramatic, but whatevs y’all, I wanted banana pudding so I made one. This is a recipe I’ve had floating around in my menagerie of recipes for a while, and apparently just hadn’t gotten around to making yet, which I am now realizing has been a big mistake.

Y’all this recipe was so darn easy to make and so darn good. It even looks kind of fancy (in my humble and nerdy opinion) but I’m assuming that’s due to the pretty cookies on top.

This banana pudding is perfect for a quick and easy dessert, and let’s face it, especially good if you’re so not in the mood to turn the oven on. Happy Monday y’all!

Alrighty, line your pan with these super fun cookies…

Now for your bananas…

In a separate bowl, your milk…

Now your pudding mix…

Mix, mix, mix…

Now in a separate bowl, place your cream cheese…

Now add your sweetened condensed milk…

all mixed together…

now add your cool whip…

mix, mix, mix…

now time for your pudding mixture…

all mixed up…

now onto the cookies and bananas…

all pretty and smoothed out…

now time for cookies on top, and enjoy!!!

Delicious!

Easy Banana Pudding

2015-04-05 14:36:20

A super easy banana pudding that is so delicious and so easy to make.

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Ingredients

1 (12 Ounces) Tub of Cool Whip.
1 (14 Ounces) Can of Sweetened Condensed Milk.
1 (8 Ounce) Package of Cream Cheese, Softened.
2 Cups of Milk.
6-8 Bananas, Sliced.
2 Bags Chessman Cookies.
9x13" Pan.

Instructions

Line the bottom of your 9x13 pan with your Chessman cookies.
Now layer your bananas on top of your cookies.
With a handheld mixer combine your milk and pudding mix together and blend well, set aside.
In a another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Now fold your cool whip into the cream cheese mixture, then add pudding mixture into the cream cheese, and blend well.
Pour the mixture over the cookies and bananas then place more cookies on top of your pudding.
Refrigerate until ready to serve.

Adapted from Paula Deen

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

The Pink Bunny

April 3, 2015 By Holly

This time of year is so great y’all, my fingers and toes are finally thawed out from winter, flowers and trees are blooming, and candy comes in my favorite color…pink.

I know logically that chocolate doesn’t taste any better when coming from a pink wrapper, but because all of the chocolate bunnies, eggs, and all of the Peeps in bright colors are so cute, it makes it seem like they taste better ~~don’t judge me~~.

I had totally planned on making adorable cupcakes in beautiful pastels with bunnies or something on them for Easter, and being completely honest, I just didn’t feel like it 🙂 I feel like I have run all week and all weekend for weeks and I’m just plum wore out y’all. Buuuut, I did have enough energy ~~because it didn’t require much~~ to make these super beautiful and delicious drinks. The idea came from the fact that gin and tonics are always my go-to drink, they’re light and crisp and don’t give me a ~~hangover~~ headache, but I wanted to make them beautifully pink too for Easter, hence the pink lemonade.

Oh my goodness y’all, these turned out absolutely perfect, sweet, but with a tart kick (thank you pink lemonade)…you cannot taste the alcohol at all in these either, which could be a good or bad thing 🙂 Also, forgive me for using martini glasses for a non martini, but I just love how they look, so whatevs haha, these are easy, delicious and super pretty, a wonderful addition to your brunch…Happy Easter Y’all!

Start with your gin…

Now your tonic water…

Then the pink lemonade, mix, mix, mix…

if you want to make them extra pretty, you can do this…

Enjoy!! 🙂

The Pink Bunny

2015-04-02 07:25:19

A fun and delicious take on a gin and tonic.

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Ingredients

1 Can (12 Ounces) of Frozen Pink Lemonade (I used Minute Maid).
6 Ounces of Gin.
12 Ounces of Tonic Water.
Decorating Sugar in Pink (Optional).

Instructions

In a pitcher, pour your gin, tonic water and your frozen pink lemonade.
Mix all ingredients together and serve.

Notes

For the sugar rim on my glasses, I just rubbed water around the edges of the glasses and gently pressed the top of the glasses into the sugar until sufficiently covered.
This recipe made almost exactly 3 full martini glasses worth, if you would like more, this recipe can easily be doubled.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Crack Dip

April 1, 2015 By Holly

Sometimes I just want the cheesiest, savoriest, most decadent dip I can get my hands on for my cheat day, and sometimes ~~ok, always~~ I succeed in finding it.

Well, I suppose this time I didn’t find it or anything but made it. I kept seeing versions of this ‘crack dip’ online and obviously with a name like that I was intrigued. This dip by far exceeds any expectation I had y’all, it is cheesy, and savory and did I mention it has bacon bits in it?!

The ranch dressing mix ~~which makes everything better~~ in it gives it this extra oomph of awesome. This dip was in the pan and ready to be baked in less than 10 minutes, sooo obvi it is super easy to throw together.

After the first bite ~~insert awesome eye roll here~~ I couldn’t stop, it is no joke addicting, hence the ‘crack’ in the name. I’m gonna be honest and admit I devoured every bit of this stuff, so freaking good! 🙂

Cream cheese into the bowl…

Now the cheese…

Now the sour cream…

Now the ranch dip mix…

Bacon bits…mmm..bacon…

nice and mixed up…

into the pan…

baking…

Enjoy!!!

Crack Dip

2015-03-31 09:40:31

A cheesy, wonderful dip that is so good it's addicting.

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Ingredients

8 Ounces of Cream Cheese, Softened.
1 (1 Ounce) Package of Ranch Dressing Mix.
1 (3 Ounce) Bag of Bacon Bits.
2 Cups of Cheddar Cheese, Shredded.
16 Ounces of Sour Cream.
1 Quart Baking Dish or 6" Baking Dish.

Instructions

Preheat oven to 400 degrees F.
With a handheld or stand mixer with paddle attachment add your cream cheese, cheddar cheese, sour cream, ranch dressing mix, and bacon bits into your bowl.
Mix all ingredients together until well incorporated and the texture is creamy.
Now place your mix into your dish and bake uncovered for 25-30 minutes (I took mine out 28) or until hot and bubbly, serve immediately.

Notes

Different versions of this recipe called for a 2 quart baking dish which I found to be too big for the amount it makes, so I used a smaller round dish.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Old Southern Sugar Cake

March 30, 2015 By Holly

I would like to start with an apology today for cooking something else in my iron skillet…well except for the part that I don’t really mean it hehe 🙂 Seriously, if there was a way of cooking everything in an iron skillet I would, there is just no substitute for how they cook.

Let me tell you, this cake is no exception. As the title of this cake implies, this is an old fashioned ~~and apparently Southern~~ kind of cake, almost like a sponge cake, but better.

It’s light and airy but hearty enough to hold a big slab of it in your hand without it falling apart. This is an incredibly easy cake to make, and it will fill your kitchen with the absolute most cozy, warm and yummy smell ever.

I sprinkled the top of the cake with powdered sugar, which was amazing btw, then ate it with ice cream and strawberries…ooh my, it was incredible. This cake is simple, but sometimes isn’t that just the best? Y’all enjoy this recipe, Happy Monday!

Let’s start with some milk, shortening and vanilla in your bowl, and mix these together…

All mixed…

Now, in a separate bowl, place your flour, baking powder and salt…

then add your sugar, it is a sugar cake after all, so mix these up…

now in small amounts, pour your flour mix into your milk/shortening… mix, mix, mix…mmm yummy batter…

now time for the egg whites…I think I see a furry someone waiting for something to drop on the floor…

into the bowl…

mix it all up, and into the skillet…

mmm, baking…

Enjoy!!!

yummm….

Old Southern Sugar Cake

2015-03-27 14:13:17

An old fashioned light, fluffy and slightly sweet cake.

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Ingredients

1/2 Cup of Vegetable Shortening.
1 Cup of Milk.
1 1/2 Teaspoons of Vanilla Extract.
2 Cups Plus 2 Tablespoons of All-Purpose Flour.
1 1/2 Cups of Granulated Sugar.
4 Teaspoons of Baking Powder.
1 Teaspoon of Salt.
4 Large Egg Whites.
Powdered Sugar for Dusting (Optional).
10" Iron Skillet.

Instructions

Preheat your oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment, cream together your milk, shortening and vanilla for a few minutes.
In a separate bowl, place your flour, baking powder, salt and sugar, and mix these all together.
Add flour about one third at a time, mixing until all is incorporated.
Now put in your egg whites, and mix until just combined.
Pour your batter into your oiled iron skillet and bake for 40-45 minutes (I took mine out at 42), let cool a little and serve with powdered sugar on top or with fresh fruit and ice cream.

Notes

I was concerned my cake was turning pretty brown on top towards the last 10 minutes or so of cooking, but no worries it was just perfect.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

The Southern Basil

March 27, 2015 By Holly

Happy Friday y’all!! It’s so time to celebrate the upcoming weekend with an awesome cocktail, and this is definitely an awesome cocktail.

I think I’ve already made it very clear what a huge fan I am of Belles Organics products, so it should be no surprise I’m not only using their drink for this one but also their recipe for this particular drink, thank y’all for letting me borrow it 🙂

Among my favorite smells in the world, basil is definitely one of them, I mean, it even holds strong smell-wise with baking cookies and fresh coffee. Every time I get a big whiff of basil I think of summer time and homemade pizza, so that’s probably why I was so stoked when I saw this recipe on the Belles website. It takes their Southern Belle, which is their amazing lemonade vodka, then it is infused with fresh basil, yummmy y’all. One sip of this drink and I was transported to lazy summer weekends and lounging by the pool, aaahh. Get your weekend or cheat day started with this fresh, lovely drink too, you’ll be happy you did.

Obviously you can use a shaker, but I used a glass so I could see all the stuff, tear up your basil leaves…

I mean, look at their cute bottles, make sure to shake it up well…

Pour a little bit of your Southern Belle onto your basil…

Now get in there and muddle your basil…btw you don’t need a fancy tool, a spoon would be sufficient…

nice and smooshed…

now pour the rest of your Belles…

add your club soda and voila! ready to serve over ice…

yummm!!

The Southern Basil

2015-03-24 14:25:14

A delicious lemonade vodka infused with fresh basil.

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Ingredients

6 Ounces of Belles Organics Southern Belle.
3 Large Organic Basil Leaves.
4 Ounces of Club Soda.
Crushed Ice.

Instructions

Make sure to shake the Belle bottle before opening, it is an organic product so ingredients tend to settle at the bottom.
Tear your basil leaves into small pieces and drop into your shaker or glass.
Pour 1-2 ounces of the Southern Belle onto the basil.
Then muddle, aka squish and press your basil to make sure the flavor infuses into the liquid.
Now add the remainder of your Southern Belle into your shaker or glass and stir or shake thoroughly.
Add your club soda to your drink, stir and serve.
Add ice if desired.

By Belles Organics

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Lady Peach Cupcakes

March 25, 2015 By Holly

Ok, so I would like to preface what I’m about to say with an assurance I am not in any way being paid to say the following…Belles Organics makes some of the best ~~damn~~ darn drinks I’ve ever had, for reals.

This brand was introduced to me by a friend and I was all ‘OMG, what is this?’ and she was all ‘it’s this awesome stuff called Belles’ then proceeded to hand me several in their line. Y’all, they have combined some amazing flavors together to make a super fun, super delicious (and did I mention organic?) line of drinks, you should definitely go check them out.

Which brings me to The Georgia Belle , one of my favs in the Belles line, which is a peaches n’ cream vodka ~~whhaaattt?!~~ it totally inspired these Lady Peach Cupcakes, which just so happen to have The Georgia Belle in the batter.. yummmm.

Oh my goodness y’all, these cupcakes are insane, like I had someone say these might be the best thing I’ve ever made(!), I mean how cool is that?!

It doesn’t hurt that I topped these insanely moist, almost gooey cobbler like cupcakes with a browned butter cream cheese frosting ~~droool~~. These are decadent for sure, and just filled to the brim with peaches, these are sooo swoon worthy ~~Rhett, I’m gettin’ the vapors!~~ seriously y’all make these incredible cupcakes and definitely get it on some Belles Organics action.

Let’s start with the peaches, thawed first of course…

Chop them up until the pieces are nice and small…

Pour your sugar onto your peaches, then mix it all up…

place your cake mix and flour into your bowl…

now add your oil…

then the peaches…

look at the bottle, how freaking cute is this?!

then the eggs and The Georgia Belle…

mix, mix, mix (I will admit I may have had a spoonful or two of this, soo yummy)…

place the batter in your cupcake liners…aren’t these cute? Wilton really outdid themselves on these…

bake, bake, bake…

while these lovelies are cooling, time for the frosting…so let’s brown some butter…

all melted, and now it’s bubbling…

the bubbling will start to subside as the water is cooked out of the butter, and when the milk solids start to turn brown like this…

remove from the heat, mmm perfectly browned butter…

place your browned butter in your bowl, so it can cool a little…

then add your softened butter…

mix it all up…

then add your cream cheese…

speaking of cream cheese, someone was hardcore begging for some..I mean, look that paw 🙂

mix it all together…

now add your sugar 1 cup at a time…

perfection…seriously my new fav frosting…

and enjoy!!!

Lady Peach Cupcakes

2015-03-23 14:30:16

Yields 27

A deliciously moist cupcake filled to the brim with peaches and topped with a browned butter cream cheese frosting.

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THE CUPCAKES

1 Box of Yellow Cake Mix.
3 Tablespoons of All-Purpose Flour.
2/3 Cup of Belle's Organics Georgia Belle.
4 Eggs.
1/2 Cup of Vegetable Oil.
1 (20 Ounce) Package of Frozen Peaches, Thawed and Chopped.
1/2 Cup of Granulated Sugar.

THE FROSTING

3 Sticks of Unsalted Butter, Softened.
1 Stick of Unsalted Butter, Browned.
1 (8 Ounce) Block of Cream Cheese, Softened.
5 Cups of Confectioner's Sugar.

FOR THE CUPCAKES

Preheat oven to 350 degrees F.
Line your cupcake tins with liners and set aside.
If you're using frozen peaches, make sure they are thawed out completely, place in a bowl and using a knife and fork chop up your peaches into smaller pieces and pour your sugar onto your peaches, mixing to make sure they are thoroughly covered.
With a handheld or stand mixer with paddle attachment, place your cake mix and flour in your bowl.
Now add your oil, the eggs, the peaches and your Belle's Organics, mix all together until well incorporated.
Using an ice cream scoop, place your batter into your cupcake liners until 3/4 of the way full.
Bake for 18-20 minutes (I took mine out at 18) or until they spring back to the touch.
Remove from oven and make sure they are completely cool before frosting.

FOR THE FROSTING

First, brown your butter by placing 1 stick of butter in your pan on medium heat, stir constantly until melted, then it will start to sizzle and pop and that will start to subside and once brown flecks start to form on the bottom of the pan and you smell a deliciously nutty aroma, remove from the heat and place in your bowl to let it cool a little before adding the next ingredients.
Add your softened butter to the browned butter and mix until well incorporated.
Now add your cream cheese and mix until smooth.
Now add your confectioner's sugar 1 cup at a time so as not to make a giant sugar mess, and whip the heck out of this until light and fluffy, and now you can pipe or spoon onto your cupcakes.

Notes

I used a Wilton disposable 16" bag and a Wilton 1M tip to pipe my frosting.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Oreo Cupcakes

March 23, 2015 By Holly

Y’all it had just been that kind of week, you know… the kind where all thoughts lead to chocolate? I can guarantee I am not the only one who has those kind of weeks right? ~~To make myself feel better~~ I will just go ahead and imagine all of you reading this are nodding your heads in agreement.

Okay, now that we have made it clear that I was having a major ~~obsession~~ hankering for chocolate, it brings me to these cupcakes. Theeessee cupcakes, oh my, the chocolate cake is perfectly moist and fluffy with an Oreo as the bottom crust, then ~~then!~~ it is topped off with the fluffiest most perfect whipped frosting filled with crushed Oreo cookies.

No lie y’all, this frosting tastes like the most perfect cookies n’ cream ice cream you’ve ever had, well, you know except not cold, which I like to think is a bonus because it won’t melt ~~except in your mouth~~.

I would like to point out that the chocolate cake mix in these cupcakes is devil’s food, but it doesn’t taste like it, which to me is a good thing because I think devil’s food is a bit too dark.

It just tastes like the most perfectly moist chocolate cake and then that frosting…droooll…which I am so glad that I doubled because for reals y’all, it is perfection. Make these soon, everyone will love you who you give these too, or keeping them all to yourself is also perfectly acceptable (trust me the thought had crossed my mind), but I ~~gave in and~~ shared and everyone looooved these.

So go ahead and line your cupcake tins with liners and Oreo cookies…

Ok, cake mix in the bowl…

Add the eggs…

Now the buttermilk…

The sour cream…

and the oil…

Mix, mix, mix…mmm so chocolatey…

Into the liners…

Baking…

Now for the frosting, let’s pretend I took a pic with 10 tablespoons of flour, and 2 cups of milk in it…

This is what it should look like when it is done…

While this is cooling, place your butter in the bowl…

Now the sugar…

Whip until light and fluffy…

Then put your milk/flour mixture in (it must be cool or it won’t whip properly)…

Whip, and whip and whip some more…

Cookies out ready to be crushed…I used my awesome OXO Chopper…

Nice and finely chopped…

Place in your frosting…

Delicious…

Then enjoy!!!

Oreo Cupcakes

2015-03-19 10:38:36

Yields 32

Deliciously moist chocolate cupcakes with an Oreo cookie crust and topped with a whipped Oreo cookie frosting.

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THE CUPCAKES

1 Box of Devil's Food Cake Mix.
3 Eggs.
1/2 Cup of Vegetable Oil.
3/4 Cup of Buttermilk.
1 Cup of Sour Cream.
32 Oreo Cookies.

THE FROSTING (This is the recipe doubled)

2 Cups of Milk.
10 Tablespoons of All-Purpose Flour.
4 Sticks of Unsalted Butter, Softened.
2 Cups of Granulated Sugar.
5 Oreos, Crushed.

FOR THE CUPCAKES

Preheat your oven to 350 degrees F.
Line your cupcake tin with paper liners, and place an Oreo cookie in the bottom of each one and set aside.
With a handheld or stand mixer with paddle attachment place your cake mix in the bowl, then add the eggs, then the buttermilk, the sour cream and then the oil.
Mix all of these ingredients together until smooth.
Using an ice cream scoop, place your batter into each cupcake tin filling 3/4 of the way full.
Bake your cupcakes for 15-17 minutes or until they bounce back to the touch.
Let cupcakes cool completely.

FOR THE FROSTING

With a medium saucepan on medium/high heat place your milk and flour in it, while stirring constantly heat your mixture until it becomes the texture of thin mashed potatoes and remove from heat.
You can place your milk/flour mixture in the fridge to let it cool completely.
Once your milk/flour mixture has cooled, with a handheld or stand mixer with paddle attachment place your butter and sugar in the bowl and whip these ingredients very thoroughly until light and fluffy.
Now add your milk/flour mixture and continue to whip the ever lovin' (a technical term) out of these ingredients, this frosting is not done until it looks like whipped cream.
Once the whipped cream texture has been reached add your crushed up Oreos and mix until they are well incorporated.
Now you can pipe or place your frosting on your cupcakes and garnish with more cookies.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Raspberry Mango Bellinis

March 20, 2015 By Holly

I will admit I am not the type of chick to have crummy weeks, if something is bugging me I usually get over it quickly then move on to being happy. Sitting around dwelling on stuff that makes me mad/sad/irritated is so exhausting and never fixes anything and honestly only makes me want to ~~excessively~~ eat my feelings, which obviously I am not allowed to do ~~anymore~~.

Seriously, last week was major blah, just one thing after another, from mean people ~~like really really mean~~, to having to pay a speeding ticket, and just the everyday stresses in general kept building and made for a super fug week.

Soo, I of course had a bazillion thoughts of eating cupcakes and cheesy dips on my cheat day ~~to cope with the pain~~ but I was waaay more interested in having a cocktail. Please do not think I am saying alcohol solves problems, because I certainly do not, buuut sometimes that’s what the doctor has ordered ~~Dr. Holly of course~~. Because Spring has finally sprung around here ~~bye winter don’t come back~~ I thought something fruity and sparkly would be perfect to help melt away the blah. Y’all it so was, this Bellini is tart but slightly sweet and best of all fizzy and bubbly from the champagne. Sitting on the back porch ~~downing in one shot~~ sipping on this lovely Bellini, and enjoying the warm lovely weather was perfection, I recommend you prescribe yourself this too… Also, Happy Friday I’m sure you have earned this 🙂

Let’s start with the champagne, and go ahead and pop this top off…

Now place your mangos in your blender…I love my Ninja btw…

Now the raspberries…

Now the water…

and the sugar…

and lastly, the champagne…

blend it all up…

Take some of this awesomeness and place it in your glass…

now champagne, and ignore how my hand looks super weird for some reason…

yummies…

So good…

Raspberry Mango Bellini

2015-03-18 09:34:17

A tart and fizzy Bellini filled with raspberry and mango flavors.

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Ingredients

1 Cup of Frozen Raspberries.
1 Cup of Frozen Mango.
1 Tablespoon of Sugar.
1/2 Cup of Water.
1 Large Bottle of Champagne.
Blender.

Instructions

In your blender, place your raspberries, mango, sugar, water and 1/2 cup of champagne, blending all of these ingredients together until smooth.
Scoop 2-3 tablespoons (depending on your preference of how fruity you want it-I used 2 Tbsp) of your raspberry mango mixture into your champagne glass, then fill the rest of the glass with champagne, stirring gently with a spoon or straw to fully mix the ingredients.
Garnish with fresh or frozen fruit if you want and serve immediately.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/