Happy Happy Cocktail Friday!!! OMG y’all if I was sent less than 10 articles about Frosé being ‘the new thing’ in all the cool bars in New York City this summer I would be shocked haha.
I am not at all complaining, I promise, I love when friends and family send me stuff that they think would be fun/delicious to make, but it got funnier and funnier every time someone else would send me this recipe.
I think I finally answered everyone back with a huge promise that I would make this recipe on my next cheat day. Honestly, like all things that are hyped up I get very skeptical and hope that it lives up to mine and everyone’s expectations, but I’m very happy to tell you guys that this one totally did. I cannot believe how much like a strawberry daiquiri this tasted like, except better because it’s so light.
Like all alcohol, it doesn’t freeze perfectly solid, but the perfect icy consistency the Rosé cubes become is awesome and I was so tempted to sit there and eat a few of them haha. This drink was so deliciously cold, and the perfect mixture of the champagne and strawberry flavors, absolutely a must make. I hope you have a fabulous Friday and an even better weekend, and as always thank you so much for stopping by!
Champagne, ice cube trays…
champagne into your trays…
after these freeze, place strawberries, sugar into your blender…
then grenadine, vodka and frozen Rosé
blend, blend, blend…
and enjoy!!!
- 1 Bottle of Pink Rosé Champagne.
- 2 Cups of Strawberries, Washed and Stem Removed.
- 3 Tablespoons of Sugar.
- 1/4 Cup of Vodka.
- 2 Tablespoons of Grenadine.
- 2 Ice Cube Trays.
- Fill your 2 ice cube trays with your Pink Rosé and freeze.
- Once the Rosé is frozen, wash and remove the stems from your strawberries and place into your blender.
- Add the sugar, vodka, Grenadine and frozen Rosé, and blend until smooth.
- Serve right away and enjoy!
Corn on the cob is pretty much a staple around these parts in the summertime, and though I love me some corn on the cob, I love kicking up the delicious factor by throwing it in a skillet and frying it up! This is a recipe courtesy of my mom, who in my opinion has perfected this skillet fried corn. 
Don’t let the word ‘frying’ freak you out either because there are no giant vats of oil or frying baskets that need be used for this. This is pretty darn easy and not to mention ding dang delicious. I feel like this skillet fried corn turns out to be the perfect mixture of sweet and creamy, but enough savory to put this over the top as an awesome side dish. 
The hardest part of about this dish is just the waiting for it thicken up, but even then, this probably took me 20 minutes from beginning to end to cook. I hope you all are having a fantastic week so far and as always thank you so much for stopping by! 
when you’re done with that, add your butter in your skillet to start melting…
now add your corn to your skillet…
cook that up a bit then add your water…
cook up a bit more, then add your cornstarch and then your cream…
cook some more and enjoy!!! 
This drink is definitely a happy accident. I had had another idea for a drink that was similar and it just wasn’t coming together properly, so looking into my fridge I realized I had a ton of lemonade left from another drink and some gorgeous looking blackberries sitting pretty in there too. 
Those were definitely my starting points, but I knew it needed a touch of one of my favorite things, a Gin and tonic, yummy! I will say if you are not at all a fan of Gin and tonics and think they’re not sweet enough for you, then this is the perfect cocktail for you. 
The gorgeous blackberries mixed with the fresh lemonade is deliciously sweet but light tasting, and of course the tonic adds the bubbly and the Gin 
all smooshed…
lemonade added…
then add your Gin and Tonic water and enjoy!!! 
I seriously have tried to like it, but it makes me feel like a pile of garbage every single time I drink it, and honestly I don’t think it tastes all that fabulous either #sorryagainnotsorryagain. I did though love the idea of an alcoholic ice cream, but I wanted something that I thought would taste super amazing as well. Hello to blackberry wine, which for some reason I can totally drink without it making me feel awful, and it tastes reeeaally good, in my opinion the way I had envisioned wine would taste when I was kid haha. 
This ice cream is freaking amazing y’all, so deliciously cold and sweet with just enough of that blackberry wine flavor that’s so good. This would be such a wonderful treat to make this weekend for your Sunday brunch or just a really relaxed Saturday 🙂 I hope you have a wonderful day and thank you so much for stopping by! 
into your ice cream maker…
into a separate container, and I added some blackberries here, but I don’t recommend because they freeze too hard…
and enjoy!!!
Anyways, I am bringing y’all something today that is perfect for those of you who are maybe having a less than stellar first week so far (or even better, an awesome week), Funfetti Cake Dip! Writing those three little words together makes me so happy. 
This dip is crack with sprinkles you guys, like holy moly, just go ahead and eat the whole bowl by yourself kind of awesome–FYI, I didn’t, but it was tempting. This dip straight up tastes like Funfetti cake batter that is totally acceptable to eat without the worry of raw eggs (not that I do anyway, but you know what I’m saying). 
This seriously takes a quick second to make and I can’t emphasize enough how delicious and wonderful this dip is 🙂 Have a wonderful day and thank you so much for stopping by! 
vanilla yogurt…
cool whip and sprinkles…
mix, mix, mix…
and enjoy!!! 
The plan for the month of August is to bring y’all some easy, classic, some not so-classic, but awesome Southern recipes. Now, I don’t know necessarily think of anything with pineapple as being overtly Southern, but we do love our fluff recipes, because it’s no-bake (it’s hot here y’all) marshmallows (always yes), Cool Whip (again, yes) and my personal favorite, shredded coconut (totally optional for you though). 
This is a one bowl, delicious crowd pleaser. It’s chock full of delicious flavor and such a light fluffy texture, so good y’all! I hope you have a wonderful first day back to the work week and as always thank you so much for stopping by. 
crushed pineapple…
mix, mix, mix…
mini marshmallows…
mix, mix, mix…
then cool whip…
mix again, then add your coconut…
then mix again…
cover for a bit then enjoy!!! 
I figured lemonade and ice tea are the quintessential Southern cold drinks in the summertime and it was about dang time to make one of them a little more fun. This recipe is so simple y’all, I feel silly even calling it that, and I didn’t take any step by step photos because again, sooo simple. I used a pre-made lemonade (Publix brand) and stuck it in the freezer for a couple of hours, checking on it every so often to make sure it didn’t freeze too much and explode haha. 
Then, 
You know it’s bad when you get into you car after having it bake in the sun all day that you literally feel like your lungs are being singed, and let’s not even talk about the sheer amount of sweat-gross, sorry. Anyways, back to non gross things like ice cream, woohoo! 
If you hate stuff that is Earl Grey infused, I’m really sorry but I just looove it, and I knew I had to make some Earl Grey infused ice cream. Y’all I can’t even believe how incredible this ice cream turned out. It has just the right amount of that incredible tea flavor, but deliciously cold and covered in Biscoff Cookie crumbs, mmmm…
This was waaay too easy to make you guys, I can’t recommend enough that you make yourself some too, and also, it’s hot, calories don’t count in this heat 
after the flavor has been infused for a while, the rest of the ingredients into your bowl…
then into your ice cream machine…
then enjoy!!!
There’s one place in particular that I am obsessed with going to on Sundays, and it’s this amazing little place called Capers. OMG y’all I can honestly say I’ve never eaten anything there that wasn’t absolutely amazingly delicious, and the big bonus are their rolls. Okay, so I just want to let y’all know that these are no ordinary rolls, these little guys are fried (hello!) and served with this incredible fresh strawberry butter. 
I honestly have been obsessing about trying to make a copycat version of their butter for forever and I think I finally accomplished it with this recipe. This recipe has super simple ingredients, is really really easy to make and you won’t be able to get enough of this. I bought some croissants to slather this amazing butter on, and OMG it is eye-rollingly good. I can’t recommend enough that you make this butter for your next at home brunching. Have an incredible start to your week and as always thank you so much for stopping by! 
butter, whip, whip, whip…
add your honey and salt…
whip again and add your strawberries…
mix, mix, mix…
and enjoy!!!
You know, Eton College where Prince William, Prince Harry and I believe Tom Hiddleston 
I did slightly change the recipe by using berries instead of bananas that are traditionally used, and I bought my meringues at Publix because it is way too humid around these parts to think that I would be able to make them rise properly. I had a feeling that this would be super good, but I honestly had no idea how delicious this would be. 
It’s so light and fluffy with the meringue and whipped cream and then the fresh sweetness of the berries, OMG y’all. I also think it looks kinda pretty all layered in the trifle bowl too. I would definitely throw this into the category of a crowd pleaser. I hope everyone has a fabulous Friday and an even more fabulous weekend, and as always thank you so much for stopping by. 
meringues… 
chopped up meringues…
heavy whipping cream into the bowl…
whip, whip, whip…
berries into your bowl…
sugar & lemon juice…
mix, mix, mix…
layer of berries into your trifle bowl, then whipped cream…
evenly spread out the whipped cream, then some meringues…
then more berries, whipped cream, meringue etc…
and then enjoy!!! 
