{Recipes}: Lemon Drop Martini

A few sips of this delish treat and you are three sheets to the wind. Wait is that the saying? What does that even mean?!

Anyway…I love citrus drinks! This will be perfect for the soon to be sunny rainy Spring days.

Lemon Drop Martini adapted from drinks mixer


  • 1/2 oz fresh squeezed lemon juice
  • 1/2 oz citrus vodka
  • 1 teaspoon baker’s sugar or ultra fine sugar
  • lemon peel for garnish

Using a zest tool make a strip of lemon peel as garnish for later. Squeeze the lemons and measure out lemon juice. Add ice, lemon juice, sugar and vodka to a cocktail shaker and shake vigorously. In a martini glass run a lemon wedge on the lip and dip in sugar to make a sugared rim. Strain drink mixture into the martini glass and garnish. Sip and enjoy!

What is one of your favorite cocktails? Mine is a Moscow Mule, Lemon Drop, Vodka Gimlet or a bottle of champagne.


{Things I Want}: Or More Like Things I Love About MARCH!

Let’s begin right away…

1. GIRL SCOUT COOKIES GO ON SALE. Love them all but ideally in this order 1. Samoa’s 2. Tagalongs 3. Thin mints 4. Do Si Dos 5. all the others

I used to be in girl scouts and loved selling cookies, because besides taking peoples money they got the best gift on Earth! Oh by the way check out my recipes for homemade samoa’s!

2. March Madness

Okay. In college this was based mainly on the hot college guys playing ball, but now its also all about the BRACKET. I love to predict and play against friends and of course win. Who will be in the sweet 16??

3. It is a month until my birthday MONTH. Not day. Month!

4. On top of it being the countdown to my birth, there’s this great holiday devoted to my Irishness…A little thing called St. Paddy’s Day! Beer and potatoes?! Where can it go wrong? (oh yeah after about midnight…)

5. HUNGER GAMES MOVIE! I’ve already got serious plans and tickets.

6. I also have a massage scheduled, a Stella and Dot party to attend, a camp for kids I volunteer for kick-off, a book club party night, a good friend Anna in town, and a pop trivia night! BOO YAH HEY HEY! I LOVE MARCH!

What do you love about March that I am missing???

{Recipes}: Belated Valentine’s Day Treat

I know this is belated like most of my blog life, but these cookies were so easy and yummy that I’d suggest making them for any holiday or loved one! (If you can’t tell by my AMAH-ZING photo skills, those are cut in hearts, sprinkled with powdered sugar and on a pink plate! BOO YAH!)

Red Velvet Crinkle Cookies from Two Peas and Their Pod

  • 1 box red velvet cake mix
  • 2 tablespoons flour
  • 2 eggs
  • 1/2 cup oil
  • 1 teaspoon vanilla
  • Powdered sugar
  • Heart shaped cookie cutter

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, combine cake mix and flour. Mix together cake mix, flour, eggs, oil and vanilla. Mix until smooth. Take about 1 tablespoon of cookie dough and form into a ball.  Place cookie dough balls on prepared baking sheet. Bake for 10 minutes, or until edges are set and cookies begin to crack.

Let cookies cool and then cut into hearts. Sprinkle with powdered sugar. Eat the cookie scraps, and give the rest away!

Happy Heart Day before February is OVER! Now go make these green some how for St. Patty’s Day!


{Recipes}: Red Wine Chocolate Cake

On this horrible flood like rainy day I beg you to go make this. You will be filled with warmth and happiness! I can’t guarantee you’ll keep dry, but you’ll be over the moon delighted with all of this a piece of this cake. Plus the recipe doesn’t use the whole bottle of wine, so you’ll have plenty to drink with it!

You may even want this as an additional dessert on Thanksgiving! I’ll just let you link to the recipe since I followed it exactly, but think you could add the whip topping she makes and you should check out Smitten Kitchen’s site if you haven’t already. EVERYTHING is delish!

Red Wine Chocolate Cake from Smitten Kitchen

Enjoy and Happy Thanksgiving week!

{Recipes}: Mocha Coconut Cupcakes

I am so behind in life. So to make up for it here is an amazing delish cupcake recipe that I think is my new favorite! And they look just like a Starbucks Frappuccino!

Mocha Coconut Cupcakes from How Sweet It Is


  • 1 1/8 cups flour
  • 1/4 cup cocoa powder
  • 3 tablespoons instant coffee powder
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 3/4 cup coconut milk
  • 1/2 cup butter, melted
  • 2 tablespoons sour cream
  • 1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a bowl, whisk egg and sugar until smooth. Add milk, butter and vanilla, and mix until combined. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth, then stir in sour cream. Fold in chocolate chips and mix. Line a muffin tin with liners and add batter to each cup. Bake for 15-18 minutes. Let cool completely.

Coconut Frosting

  • 2 sticks of butter, softened
  • 3 2/3 cups powdered sugar
  • 1 tablespoon vanilla
  • 1-2 tablespoons coconut milk
  • 1/2 cup shredded, sweetened coconut
  • 1/2 cup shredded coconut, toasted

Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes.  If frosting is too thick, add coconut milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add powdered sugar gradually until it thickens. Fold in shredded coconut and mix until just combined. Frost cupcakes, then sprinkle toasted coconut on top.

Mocha Coconut Drizzle

  • 2/3 cup powdered sugar
  • 1 teaspoon instant coffee powder
  • 2 teaspoons cocoa powder
  • 1-2 teaspoons coconut milk

Combine dry ingredients in a bowl, then add in one teaspoon of coconut milk. Really mix to combine, as you want it to be glaze-like and easy to drizzle. If too thick, add a drop of coconut milk and stir again. If it accidentally gets too thin, just add a bit more powdered sugar and mix.

By the way check out How Sweet It Is in general! Her photos and recipes are awesome!!

{Recipes}: Welcome Fall

Although the weather is still holding onto to the last bit of Summer, Fall has definitely let it be known it is time for PUMPKIN! I enjoyed my first pumpkin spice latte of the season and had to make this easy tempting recipe for pumpkin pancakes!


Much uglier than they taste! I promise!

Pumpkin Pancakes adapted from Annie’s Eats


  • 1¼ cups flour
  • 2 tbsp. brown sugar
  •  2 tsp. baking powder
  • ¼ tsp. salt
  • Dash of ground cinnamon
  • Dash of ground nutmeg
  • Dash of ground ginger
  • Dash of ground cloves
  • 1 cup milk
  • ½ cup pumpkin puree-I used the easy pie kind so didn’t have to add many spices
  • 1 large egg
  • 2 tbsp. vegetable oil

Heat oven to low and place a baking sheet to keep pancakes warm in. Combine dry ingredients in a bowl and in a measuring cup mix the wet ingredients. Add the two together in the bowl and mix until combined. Heat a skillet on medium and melt some butter or use cooking spray. Use about a 1/4 cup to spoon batter onto skillet and flip after you start to see air bubbles.Serve with syrup, whipped cream, cinnamon, or pecans, etc.

I made enough for four people and kept half in the fridge to warm up the next morning and they still tasted great the next morning!

Happy Fall!

{Recipes}: Baked Zucchini Fries and Pizza Sauce

My dad and I’s garden had a giant zucchini and I was trying to find a recipe other than my go to zucchini bread for it. I stumbled across not only a delish BAKED zucchini fries (I love the fried kind too), but this pizza sauce to dip it in is also the best pizza sauce for homemade pizzas I’ve had in a long time! I used the extra sauce for a different meal of pizza with zucchini thrown on it too! This is a great snack and much healthier than fried zucchini!

Baked Zucchini Fries from Our Best Bites


  • 1 lb of zucchini, cut in strips
  • 1/2 cup Italian panko bread crumbs
  • 1/4 cup finely grated Parmesan cheese
  • 2 eggs


Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Combine bread crumbs and cheese. In a separate shallow dish whisk eggs. Blot the zucchini strips dry, dip in the egg mixture and then roll in the crumbs. Place on the baking sheet. Bake for 10-12 minutes, flip, and then bake another 10-12 minutes. Serve with the pizza sauce recipe below or ranch!

I had most of these things on hand for the pizza sauce which made it even easier!

Pizza Sauce loosely adapted from Our Best Bites


  • 1-6 oz can tomato paste
  • 6 oz of water (use tomato can)
  • 1 tablespoon sugar
  • 3/4 teaspoon onion powder
  • 1 tablespoon grated Parmesan cheese
  • Dash of salt
  • A dash to 1/4 teaspoon of garlic powder, oregano, basil, marjoram, and parsley
  • 1/4 teaspoon red pepper flakes (optional)


Empty the tomato paste into a bowl mixing in water a little at a time until smooth. Add all other ingredients and stir to combine. Add to pizza dough or serve as a dip to the zucchini fries! You can also freeze the sauce!

Mamma Mia!