Category Archives: eat

4th of july treats

Statue of Liberty Cookies from Pink Martinis and Pearls | Red White and Blueberry Popsicles The View from Great Island | Fruity Ice Cubes from The Chic Table | Patriotic Oreo Pops from Makoodle

Here are a few festive treat ideas to add an extra dose of fun to your upcoming 4th of July weekend! I don’t know if I have the skills to take on those INCREDIBLE Statue of Liberty cookies, but Oreo pops and fruit filled ice cubes are right up my alley!

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white sangria recipe

In our household, white sangria is the unofficial drink of summer. It’s so fruity and refreshing and easy to make that ANY occasion becomes a reason to break open a bottle of wine. Making brunch at home? Let’s make white sangria! Doing some reading on the patio? Let’s make white sangria! It’s Friday? Let’s make white sangria! We, umm, really like this stuff.

So here’s my go-to recipe that’s a cinch to whip up and packs a punch!

White Sangria (adapted from

1 750ml bottle of white wine (Yellow Tail Sauvignon Blanc is cheap and works well)
½ cup vodka
4 generous tbsps frozen lemonade concentrate
1 tbsp sugar
diced assorted fruits like strawberries, peaches, and green apples

  1. Combine the white wine, vodka, lemonade concentrate and sugar in a large pitcher, and stir until everything is mixed well
  2. Add the diced fruit and throw it in the fridge for an hour or two to let all the flavors meld together
  3. Serve over ice and drink up!

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blueberry muffin top cookies

“It’s the best part! It’s crunchy, it’s explosive…it’s where the muffin breaks free of the pan and does its own thing” – Seinfeld

I wish I could jump into my TV and high five Elaine Benes for that hilarious quote because that lady is absolutely right. Muffin tops are SO much more delicious than their stumpy companions, and I really wish Elaine was a real person so I could send her this recipe for muffin top cookies! I don’t whip up sweets too often, but several batches of these cookies have been made and gobbled up by friends and family over the past few months. The taste of fresh blueberries with a hint of lemon is just delicious, and getting all that muffin top goodness without wasting a crumb? Nothing short of genius.

blueberry muffin top cookies

Blueberry Muffin Top Cookies (adapted from Iowa Girl Eats)

2 cups flour
2 tsps baking powder
½ tsp salt
½ cup softened butter
1 cup sugar
1 egg
⅓ cup milk
1 tsp vanilla extract
2 tsps lemon zest
1 cup fresh blueberries

  1. Cream together the softened butter and sugar. Then beat in the egg, along with the milk, vanilla extract, and lemon zest
  2. In a separate bowl, combine the flour, baking powder, and salt
  3. Add the dry ingredients to the wet ingredients little by little until well combined. Then gently fold in the blueberries
  4. Refrigerate the dough for an hour. Drop heaping tablespoons of the dough onto a baking sheet lined with parchment paper (about 6 per sheet)
  5. Bake at 375° for 13-15 minutes, until the edges are golden brown. Transfer the cookies to a wire rack to cool, and sprinkle a little extra sugar on top for good measure.
  6. Dig in!

blueberry muffin top cookies

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childhood favorite foods revamped

"The Margherita" Pizza Grilled Cheese from BS' in the Kitchen | Banh Mi Hot Dogs from Damn Delicious | Chicken Fingers with Spicy Sun-Dried Tomato Dipping Sauce from Healthy Recipe Ectasy | Lobster Mac and Cheese from Everyday Occasions

There’s nothing like spending a long weekend back at home with Mom to make me feel like a kid again! No wonder I’m craving a big bowl of gooey mac and cheese now, but the stuff in the blue box doesn’t always cut it anymore when you’re an adult. Here are some grown up twists on a few of my favorite childhood meals! I shudder to think about how many hot dogs I consumed between the ages of 8 and 10, but banh mi weenies get two thumbs up from 30 year old me.

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Halloween bat cookies

Soooo, funny story – these cookies were supposed to be simple bat shaped Oreo cookies. But then the $1 cookie cutter from Target churned out skinny bat wings that required surgical precision when moving the dough to the baking tray. And then the cookies came out way too thick to sandwich together. Which wasn’t a problem since none of them even came close to matching up perfectly. How is this physically possible when one cutter was used in the entire process?! Halloween trickery is in the air…


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easy gingerbread pumpkin smores

If a campfire s’more met a slice of pumpkin pie at a party, and they went on to fall in love and have babies, this would be the result: Gooey marshmallow. A rich dollop of pumpkin goodness. Crunchy bites filled with ginger and cinnamon. What a heavenly mashup!


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