Cocktail Friday: Savory Parmesan Palmiers

We thought we would mix it up with this perfect holiday appetizer!

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  • 1 puff pastry sheet, thawed

  • ½ c. mascarpone cheese, softened

  • 3 garlic cloves, minced

  • ½ tsp. salt

  • ¼ tsp. pepper

  • ¾ c. parmesan cheese

  • 3-4 tbsp  jarred pesto


  1. In a small bowl, add the mascarpone, garlic, salt & pepper and stir to combine. This is best done ahead of time and allowed to sit for 20-30 minutes.

  2. Lay a sheet of puff pastry flat on a cutting board and roll out gently just to even out the creases.

  3. Spread the mascarpone mixture evenly across the puff pastry. Sprinkle lightly with salt and top with parmesan cheese.  You want the filling to go to the edges of the pastry.

  4. Roll one side of puff pastry into the center. Then roll the other side into the center.

  5. Wrap tightly with plastic wrap and place in freezer for about 15-20 minutes.

  6. Preheat oven to 400°.

  7. Remove plastic and cut into ¼ inch slices. Place on a parchment lined sheet pan and bake for about 15-18 minutes or until golden brown. Serve warm!

Chocolate Chip Banana Bread w/ Coconut Oil

Wandering what to do with those ripe bananas and chocolate chips? 

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  • 1/2 cup coconut oil (liquid)
  • 1 cup of sugar
  • 2 eggs
  • 3 ripe bananas, pulp 
  • 1 tsp vanilla extract
  • 1 1/4 cup All-purpose flour
  • 1/4 tsp salt
  • 1 tsp cinnamon 
  • 1 tsp baking soda 
  • 1/2 cup mini chocolate chips



  1. Preheat over to 350 degrees
  2. In a bowl whisk together coconut oil and and sugar
  3. Add eggs and stir until well combined 
  4. Add banana pulp and vanilla extract and mix
  5. In a separate bowl, whisk together flour, salt, baking soda, cinnamon and chocolate chips
  6. Fill greased bread loaf pan or greased muffin tins 3/4 full 
  7. Bake bread loaf pan for 45 mins or bake muffin tins for 17-20. Check each pan with toothpick to make sure they are done and the tops are golden brown


This is a easy recipe that will make the whole family happy!


Cocktail Friday: Boozy Milkshake

There is no need for an introduction for this cocktail!




  • 4 scoop vanilla ice cream
  • 1 c. mini marshmallows + more for garnish
  • 1/4 c. bittersweet chocolate chips
  • 1 graham cracker
  • 2 oz. Honey Whiskey (such as Wild Turkey)
  • 1-2 tbsp. milk, as needed


For the garnish: 

  1. Place the marshmallows on foil and broil until toasted, 1-3 minutes
  2. Melt the chocolate
  3. Crush the graham cracker
  4. Roll the edge of glass in chocolate and dip in crumbs.

For the cocktail: 

  1. In a blender, add all remaining ingredients and blend until smooth
  2. Pour into glass with the chocolate and crumbs garnish
  3. Top the milkshake with addition marshmallows. Using a kitchen blow torch or tiki lighter toast the marshmallows until crispy. 

Please make sure the marshmallows have cooled before drinking! 

You'll never want to drink milkshakes any other way! 

Cocktail Friday: The Brandy Slushie

I love this make the night before cocktail! It's easy, fun and delicious. What else could you ask for? 

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This frozen batch makes about 25 glasses! So invite some friends over!


  • 5 cups of water, divided 
  • 3-4 Ice tea bags
  • 1 cup of sugar
  • 1 can frozen lemonade concentrate
  • 1 can frozen OJ concentrate
  • 2 cups brandy
  • Sprite or le Croix soda water


  1. Boil the 5 cups of water. To three cups of boiled water add sugar until completely dissolved. Add the tea bags to the remains 2 cups of water and let steep. 
  2. Once sugar is dissolved remove the tea bags and combine the sugar water (simple syrup) and the tea in a large bowl. 
  3. Add the concentrate and the brandy. 
  4. Stir to combine. 
  5. Place in freezer and let freeze overnight. 
  6. Once mixture is frozen and in a slushie state add a few scoops to a glass. 
  7. Pour Sprite or Soda water over top to fill glass. 
  8. Garnish with some more slushie mix. 

Viola. Refreshing adult slushie! 

Easy Summertime Cucumber Salad

This easy salad is the perfect addition to any summertime meal, actually it's perfect for any meal! 

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  • 1 Cucumber, seeded and chopped

  • 1 bunches parsley

  • 1 tomato, chopped

  • 1 avocado, chopped

  • 1 can of chickpeas

  • 1 lemon, juiced

  • 2 cloves of garlic, minced 

  • pinch of crushed red pepper 

  • 1/2 tsp salt 

  • 3 tbsp olive oil


Just mix all of these yummy ingredients in a bowl and serve! Refrigerate when not eating. 


I love this salad. It's light and easy and I always ended up snacking it on it all day long.  


What's your favorite summer salad? 


Cocktail Friday: Tropical Days

A tropical cocktail for these tropical days!

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  • 1 1/2 oz. Coconut Rum

  • 1/2 oz. pineapple juice

  • 1/2 oz. lime juice

  • Top with Bundaberg Guava Soda


  1. In a glass of ice add the rum, lime juice and pineapple juice.

  2. Stir until well combined.

  3. Add Bundaberg Guava Soda to  fill the glass. 

  4. Garnish with lime slice.


The great thing about Coconut rum is you can add it to any juice or soda and it's an instant cocktail! We love using Bundaberg Sodas because they come in a variety of unique flavors.

What's your favorite flavor to add to Coconut Rum? 

Summertime BBQ: Herb Grilled Shrimp Skewers

Summertime is here and that means backyard bbq's, beachside bbq's and family bbq's! This year bring something a little bit different with these Herb grilled shrimp skewers. They're light and delicious. 

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  • 3 garlic cloves, minced
  • 1 medium yellow onion, small-diced
  • ¼ c. fresh parsley, minced
  • ¼ c. fresh basil, minced
  • 1 tsp. dry mustard
  • 2 tsp. Dijon mustard
  • 2 tsp. salt
  • ¼ tsp. pepper
  • ¼ c. olive oil
  • Juice of 1 lemon
  • 2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined
  • Lemon, sliced for garnish
  1. Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for at least 30 minutes at room temperature.

  2. Place 4-5 shrimp per skewer.

  3. Heat a grill pan over medium high heat and brush with olive oil to prevent the shrimp from sticking.

  4. When the pan is hot, grill the shrimp for about 1-1/2 minutes on each side, until just starting to curl and has turned pink.

  5. Arrange on a platter to serve with additional sliced lemons.

The Low-down: 
This marinade is amazing. Once i've skewered up the shrimp I throw the marinade into a sauté pan and make a delicious relish .  I add little to skewers and almost everything else on the plate! 


Whats your favorite bbq dish? 




Cocktail Friday: Seaside Sully

The perfect weekend cocktail. Refreshing and easy!



  • 1/4 cup Orange Juice (fresh squeezed if possible)
  • 1 oz Vodka or Tequila 
  • 1/2 cup chilled Mexican-style lager beer 
  • 2 tbsp Lime juice 


  1. In a cup of ice pour Vodka and orange juice. 
  2. Fill the rest of the glass with Mexican style lager.
  3. Top with lime juice.


What is your favorite weekend cocktail?