#FoodBloggers4FL: Key Lime Pie Milkshakes


Last week I shared Governor's Mansion Cookies with you as part of FoodBloggers4TX. When the group was created we had no way of knowing that Hurricane Irma was going to batter the Caribbean and Florida right before we shared the post.

Not wanting to leave those suffering from Irma out, it was nearly immediately decided that #FoodBloggers4FL needed to happen, as a way to let Florida residents know we are thinking of them and share with our readers reputable charities they could donate to if they so chose.

Irma was a little more personal for me than Harvey was. I don't really know anyone in Texas, but I know quite a few people in Florida. Both of my brother in laws are in the Tampa area and decided to stay and ride out the storm. My aunt and uncle are snowbirds and have a house in Fort Myers. They usually head down to Florida in October, but decided they're staying through the holidays this year.

The Florida Keys were hit particularly hard and while I have never visited there, it is a place I've always wanted to go. In honor of the Keys, I decided to make a recipe using key limes.

Key Lime Pie Milkshake
Source: Cookaholic Wife Creation
Servings: 2 shakes
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    • 1 pint vanilla or coconut ice cream (dairy-free works as well)
    • 2 sheets graham crackers, divided
    • ½ cup milk (non-dairy milk works as well)
    • ½ cup key lime juice
    • 1 tbsp key lime zest
    • lime slices for garnish


1. Crush graham crackers into crumbs. Set aside ½ cup.
2. Add ice cream, milk, remaining graham cracker crumbs, key lime juice and zes to a blender.
3. Blend until combined. Pour into two large glasses and top with a lime wedge and graham cracker crumbs.

Seeing as I'm lactose-intolerant I made my milkshake using dairy-free coconut ice cream (there wasn't any vanilla at the store) and coconut almond milk. Coconut and lime go perfectly together and this milkshake was no exception. While the temperatures here haven't exactly cooled off, school is back in session and the pools are closed so summer is definitely on its way out and this little taste of summer was perfect for someone like me who hates the thought of the upcoming cold winter months.

The devastation from Hurricane Irma will be felt by Florida residents for weeks, months and even years to come. I can't even imagine what it is like to have your roof torn off, a tree on top of your car and your road flooded out. Your personal belongings soaked with rain water, your carpet soggy, your life entirely in shambles. My family was lucky. Their damage was very minor but it could have been so much worse. If you haven't donated to those in need after Hurricane Irma, or even if you have but you can still spare a little more, here is a list of reputable charities:

South Florida Wildlife Center
The SOS Foundation

Check out what the other bloggers have made:

Fantastical Food Fight: Honey Cupcakes with Cream Cheese Frosting


I never understood the appeal of local honey versus store-bought honey until I picked some up from our local farmer's market last summer. Before that, it was just more expensive honey and since I rarely used it for anything other than baking where its flavor wouldn't shine through, I didn't see the need to spend more money.

And then I tried the local honey.


Oh. There's a huge difference and I totally understood why people paid more money for a local honey.

The theme for this month's Fantastical Food Fight is honey. Fantastical Food Fight is a blogging event hosted by Sarah of Fantastical Sharing of Recipes. A theme is picked for each month and bloggers can make a recipe from a cookbook, something they found online or create their own using the themed ingredient and it's all shared on the same day (today) and linked up.

I wanted a recipe where the honey flavor would shine through and it's mildness wouldn't get lost when mixed in with other flavors. Cupcakes seemed like the perfect vessel for that.

Honey Cupcakes with Cream Cheese Frosting
Source: The Cake Blog
Servings: 1 dozen cupcakes
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    • for the cupcakes:
    • 1 ½ cups all purpose flour
    • 1 tsp baking powder
    • ½ tsp salt
    • ½ cup buttermilk
    • ¼ cup local honey
    • 1 tsp vanilla paste
    • 1 stick unsalted butter, at room temperature
    • ¾ cup sugar
    • 2 eggs
    • for the frosting:
    • 1 ½ sticks unsalted butter, at room temperature
    • 4 oz. cream cheese, softened
    • 3 tbsp local honey
    • 3 cups powdered sugar
    • pinch of salt


1. Preheat the oven to 350 degrees. Line a cupcake pan with paper cupcake liners.
2. In a medium bowl whisk together the flour, baking powder and salt. Set aside.
3. In another medium bowl, whisk together the buttermilk, honey and vanilla paste. Set aside.
4. In the bowl of your stand mixer with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add in the eggs, one at a time.
5. Alternate adding the flour mixture and the buttermilk mixture to your stand mixer, starting and ending with the flour mixture until fully combined.
6. Fill each cupcake liner ⅔ of the way full.
7. Bake for 18-20 minutes or until lightly golden and a toothpick in the center comes out clean. Transfer cupcakes to a wire rack to continue cooling.
8. Prepare the frosting by adding the butter and cream cheese to the bowl of your stand mixer and beating on medium speed with the paddle attachment until fully combined.
9. Add the honey and slowly add in the powdered sugar, ½ cup at a time until fully combined. Add in the salt.
9. If the frosting is too sweet, add a little more salt. If it is too thick, add a splash of milk until it is at the consistency you want.
10. Transfer the frosting to a piping bag and pipe frosting onto the cooled cupcakes.

Light and sweet, these cupcakes are the perfect use for some local honey! 

Improv Cooking Challenge: Apple Honey Challah Bread


It's apple season! I absolutely love baking with apples and have tons and tons of recipes to show for it, but that never means that I'm not looking for something new to make with them.

A couple of years ago I created a list of recipes I wanted to make before I turned 28. One thing that was on that list that never got made was challah bread. I don't find working with yeast all that intimidating but for some reason this bread just never got on my weekly menu to get made.

Until the other weekend. The ingredients for September's Improv Cooking Challenge are apple and honey. The Improv Cooking Challenge is a blogging event with two paired ingredients each month and bloggers can make anything they choose using those ingredients. If you're interested in joining us, read more about it here.

Apple Honey Challah Bread
Source: Trial and Eater
Servings: 2 loaves
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    • 2 packets yeast
    • 1 ½ cups warm water
    • ½ cup sugar
    • 6 cups all purpose flour, divided
    • 3 eggs, divided
    • 2 medium apples, peeled and diced
    • 3 tbsp honey

1. Add yeast, water and sugar to the bowl of your stand mixer. Once the yeast has started to bubble, use the paddle attachment to mix in two cups of flour and the salt.
2. Cover and let rise in a warm place for 1 hour or until it has doubled in size.
3. Using the dough hook attachment slowly mix in the remaining 4 cups of flour and 2 whole eggs. Mix on medium until the dough pulls away from the side of the bowl. Let rise for 1 more hour.
4. Turn out the dough on a lightly floured surface and knead it until it is smooth and elastic. Divide the dough into half and then divide each half into four pieces (8 pieces total).
5. Roll out each of the four balls into flat rectangles. Place half of the the diced apples down the center of each piece of dough. Drizzle honey on top of each.
6. Bring up both of the long ends of the dough over the apples and pinch to seal it closed.Take the roll on your far left and turn it lengthwise, tucking one of the ends under the right-middle piece of dough. Take the roll on your far right and turn it lengthwise tucking it under the roll closest to it and under the left-middle roll, creating a weaved square look. Twist each of the ends around each other and tuck under until the dough forms a circle-like shape.
7. Repeat steps 5 and 6 with the second set of 4 pieces of dough.
8. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. Lightly beat the remaining egg.
9. Place each of the loaves on the parchment paper. Brush with the beaten egg. Bake for 25 minutes or until golden brown. 

I think I could have kneaded my dough a little longer because it didn't come out as smooth as challah bread is supposed to, but the taste was definitely spot on. The apples and honey add just a little bit of sweetness to this bread. I found that serving it with apple butter made my coworkers practically inhale it. 

Check out what the other Improver's made as well as what we've previous done by visiting our Pinterest board

#FoodBloggers4TX: Governor's Mansion Cookies


Mother Nature has not been kind to the south in the past week or so. First there was Hurricane Harvey which devastated Texas and then along came Hurricane Irma who wreaked havoc on Florida. I know it's hurricane season and these things are to be expected when you live in those areas, but two back to back major hurricanes has me wanting to help out however I can.

Susanne, of New South Charm, had the wonderful idea that a group of bloggers could get together and share Texas-style recipes on the same day, linking our blogs together as a way to virtually show our support for those affected by Hurricane Harvey.

Right away I sought out a recipe to make and it didn't take long to decide on these cookies. As I've learned, there is a women's magazine that encourages the wives of presidential nominees to submit a cookie recipe and then the readers make them and a winner is declared. That right there, is the epitome of the south to me. These cookies were created by Laura Bush and are large and hearty enough to fill up even the hungriest of Texas cowboys.

Governor’s Mansion Cookies
Source: One Dish Kitchen
Servings: 3 dozen cookies
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    • 1 ½ cups all purpose flour
    • 1 ½ tsp baking soda
    • 1 ½ tsp baking powder
    • 1 ½ tsp cinnamon
    • ½ tsp salt
    • 1 ½ sticks unsalted butter, softened
    • ¾ cup sugar
    • ¾ cup brown sugar
    • 1 egg + 1 egg yolk
    • 1 tsp vanilla
    • 1 ½ cup old fashioned oats
    • 1 ½ cups chocolate chips
    • 1 cup pecans, chopped
    • 1 cup sweetened shredded coconut

1. Preheat the oven to 350. Line two large baking sheets with parchment paper or silpats.
2. In a medium bowl whisk together the flour, baking soda, baking powder, cinnamon and salt.
3. In the bowl of your stand mixer, beat the butter on medium speed until light and fluffy. Add in both sugars and mix until fully combined.
4. Add in the egg then egg yolk, waiting until each are incorporated then add in the vanilla. Slowly add in the flour until fully mixed.
5. Add old-fashioned oats, chocolate chips, chopped pecans and shredded coconut. You may need to mix some in by hand if the mixer is struggling.
6. Scoop ¼ cup portions of the dough and place on a cookie sheet 3 inches apart. Bake for 18-22 minutes or until lightly golden.
7. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to continue cooking. 

When I was making these cookies I was a bit concerned that because they have so many ingredients that it would be too much and the flavors would overpower each other. I was very, very wrong. I rarely eat the baked goods that I make but I ended up having three of these. Tom had four and then I took 2 1/2 dozen into work which disappeared in a few hours. Everyone said how good they were. It's the perfect amount of sweet, crunchy and buttery. 

So thank you Laura Bush and Texas, for these wonderful cookies that a dozen or so Maryland residents got to enjoy. I've been thinking of y'all (I had to) and I hope you know we're all here to help however we can. 

If you are interested in donating to help anyone affected by Hurricane Harvey, here are a few charities: 

Houston Food Bank - http://www.houstonfoodbank.org
Salvation Army - Houston - http://salvationarmyhouston.org
Samaritan's Purse - https://www.samaritanspurse.org/disaster/hurricane-harvey/
Houston Humane Society - http://www.houstonhumane.org

Stay Strong Texas. We 💗 you!

FilltheCookieJar: Pumpkin Snickerdoodle Cookies


Pumpkin already? I'm not ready! I swear I must be one of the few food bloggers that hangs onto summer with a vise-grip frowning at all things apple and pumpkin related. It's not that I dislike either of those ingredients; I'm actually a huge fan of both of them, but it's too early. I can't focus on anything fall related until it's too cold to wear flip flops.

#FillTheCookieJar is a group of bloggers who share a cookie or bar recipe based on a specific theme on the first Thursday of each month. Our host is Cynthia of Feeding Big. The theme for this month is Halloween.

I knew pretty much right away that I was going to make pumpkin snickerdoodles. First, snickerdoodles are my favorite cookies ever and second, pumpkin is mild so in my brain I equated these to being "mildly fall like". You know, so I can keep on pretending that summer isn't over and winter won't soon be following fall.

Pumpkin Snickerdoodle Cookies
Source: Cookaholic Wife creation
Servings: 3 dozen (36 cookies)
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    • for the cookies:
    • 2 ⅔ cup all purpose flour
    • 2 tsp pumpkin pie spice
    • 1 ½ tsp baking powder
    • 1 tsp cinnamon
    • ½ tsp salt
    • 1 cup (2 sticks) unsalted butter, softened
    • 1 cup sugar
    • ½ cup canned pumpkin
    • 1 egg
    • 2 tsp vanilla
    • for rolling:
    • ⅔ cup sugar
    • 1 tbsp pumpkin pie spice
    • 1 tsp cinnamon

1. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, cinnamon and salt.
2. In the bowl of the stand mixer, beat the butter on medium speed until light and fluffy. Add the sugar and beat until combined. Then add the canned pumpkin, egg and vanilla, mixing until combined.
3. With the mixer on low, add the flour mixture a little bit at a time until it is fully combined.
4. Turn out the cookie dough onto a sheet of wax paper. Form into a ball, roll up and refrigerate for at least 2 hours.
5. Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
6. In a small bowl, whisk together the sugar, pumpkin pie spice and cinnamon.
7. Scoop tablespoon sized balls of dough, roll in the sugar mixture and place 2 inches apart on the baking sheets. Use a fork to flatten slightly.
8. Bake for 10-12 minutes or until lightly golden on the bottom.
9. Cool on a wire rack before transferring to an airtight container. Cookies will keep for 4-5 days. 

Tom ate a ton of these cookies as soon as I pulled them out of the oven and then the ones that I took into work were quickly devoured as well. They're light and pillowy with a nice balance between the cinnamon and pumpkin flavors. I think I somehow only used 1/2 teaspoon of baking powder versus the 1 1/2 actually needed because these cookies had a really hard time rising. Oops! 

Here is what everyone else made:

Lemon Oreo Bars by Family Around the Table
 Glazed Cider Cookies by That Recipe
 Caramel Apple Cookies by Home Sweet Homestead
 Applesauce Oatmeal Cookies by Palatable Pastime
 Witches Hats by A Day In The Life on The Farm
 Spooky Bites by Cindy's Recipes and Writings
 Pumpkin Snickerdoodles by Cookaholic Wife
  Monster Eyeball Cookies by Organized 31
 Breakfast Cookies by This and That

FoodieExtravaganza: #oktoberfest - German Meatballs and Spaetzle


It's time for #FoodieExtravaganza again! Our theme for this month is Oktoberfest and it's being hosted by Sue of Palatable Pastime.

I'm actually attending my first Oktoberfest in a few weeks so I can't wait to report back on how the food is. I looked at different recipes for quite some time before choosing this one. I wanted to make something that I ate least had a decent chance of Tom trying. Noodles are usually a given with him and even though it meant I needed to order a spaetzle maker, I decided it was worth the nominal expense on Amazon to purchase one. (It cost me less than $20 for the spaetzle maker and a large straining ladle)

If you've had Stroganoff or Swedish Meatballs, this dish reminds me of that. It uses ingredients that almost everyone has in their pantry or fridge or are very easy to acquire. That's something I love about traditional recipes. Today, there's are recipes out there that require trips to two different grocery stores and a specialty market or online order just to get all of the ingredients. Which can be fun sometimes, but other times you just want to pop into the local store and pick up what you need without any hassle. 

German Meatballs and Spaetzle
Source: Food
Servings: 8
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    • for the meatballs:
    • 1 lb ground beef
    • 1 egg, well beaten
    • ¼ cup milk
    • ¼ cup breadcrumbs
    • 1 tbsp fresh parsley, chopped
    • ¼ tsp poultry seasoning
    • salt and pepper
    • for the sauce*:
    • 1 ¼ cup beef broth
    • 8 oz. mushrooms, chopped
    • 1 medium onion, diced
    • 1 cup sour cream
    • 1 tbsp all purpose flour
    • 1 tbsp caraway seed
    • for the spaetzle:
    • 2 cups all purpose flour
    • 2 whole eggs, well beaten
    • ½ cup milk
    • 1 tsp salt
    • 2 tbsp butter, softened
    • 1 tbsp garlic powder

1. First prepare the meatballs by combining the ground beef, egg, milk, bread crumbs, parsley, poultry seasoning, salt and pepper together in a medium bowl. Form into 1 ½ inch balls, about 24 in total.
2. Place meatballs in a large skillet and cook over medium high heat until browned on all sides. Drain any fat. Add the beef broth, mushrooms and onions to the skillet and reduce the heat to medium low. Cover, and allow to simmer for 10 minutes.
3. Meanwhile, in a small bowl combine the sour cream, flour and caraway seeds, stirring until fully combined. (*For a saucier meatball, double this portion.)
4. Add the sour cream mixture to the meatballs and stir to combine. Reduce heat to low and cover.
5. Bring a large pot of lightly salted water to a boil.
6. To prepare the spaetzle, sift the flour and salt into a large bowl. Alternating, slowly add in the beaten eggs and milk, stirring until a firm, elastic dough is formed.
7. Transfer the dough into a spaetzle maker and drop into the boiling water. Spaetzle are done when they float to the top.
8. Use a strainer or slotted spoon to remove from the water and place in a large bowl. Add the butter and garlic powder and stir until all are coated.
9. Divide the spaetzle mixture onto plates. Divide the meatball mixture and place on top of the spaetzle. Serve immediately.

It's uncharacteristic of me, but I didn't get a chance to make this recipe until this past weekend. While everyone else was eating burgers and hot dogs, we took a German detour. The recipe is pretty easy to make, you can get the meatballs and sauce ingredients together ahead of time as well as your spaetzle dough. The hardest part was pushing the spaetzle through the maker, but only because we had painted the day before and my arm was already sore from a heavier than usual paint roller. 

Tom deemed the recipe "Kinda boring and bland" so I've decided he's no longer invited to taste-test my recipes. 😉

Check out what everyone else made!

Orange Crush + Popcorn


For the past couple of years now it's become a tradition for my cousin and I to spend a long weekend with my aunt and uncle at their house in Bethany Beach, DE. Even though it's just the two of us, we call it a girl's weekend.

Each year is pretty similar, we do some shopping at the outlets, hit up the pool or the beach, capture a sunrise or two, visit our favorite restaurant and talk, talk, talk. My husband likes to joke that when my mom's side of the family is together (nearly all women) that we do nothing but talk and the sheer volume we produce from conversations can overpower anything the men are trying to watch on television.

A tradition that my aunt and uncle have is that happy hour is at 7 pm and dinner is at 8 pm. While that may seem like a late dinner to some, it really works out perfectly when you're on vacation and can't bring yourself to get off that pool chair or walk out of that one last store. Happy hour sometimes comes with an appetizer or two, and before we even got there I had a plan of what we would enjoy one evening.

If you're a Maryland local or have visited any of the beaches or surrounding Delaware and Virginia beaches, you've probably come across a drink on the menu called an Orange Crush. The origin of the crush seems to be pretty debatable, with multiple places saying they were the first to create it and even multiple versions of the drink out there, but either way, it's a super tasty and light drink to whip up on those hot summer days. But be careful, it's one of those drinks that goes down just a little too easily and you might not realize it until you go to stand up after dinner. 😉

Orange Crush
Source: various recipes
Servings: 1 drink
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    • 2 oz. orange vodka (or unflavored)
    • 1 oz. triple sec
    • ⅓ - ½ cup orange juice

1. Fill a glass with ice.
2. Pour in vodka and triple sec and top with orange juice. Stir and enjoy. 

It doesn't get much simpler than that, does it? A perfect pairing for a light drink like this is an equally light snack, especially when you already have a delicious dinner planned. The last thing you want to do is fill up on your appetizer, right? 

An easy appetizer choice is popcorn, like the original version of SkinnyPop. With only 39 calories per cup you can't even feel bad about eating a handful or two (or lets be honest, five) while you're talking with friends and getting dinner prepared. 

SkinnyPop has a variety of flavors you can choose from and created this handy image showing what type of drinks pair best with their flavor variety of popcorn. 

If an orange crush isn't your thing and maybe a Moscow Mule is, it also pairs perfectly with their original flavor. Or maybe you're feeling spicy and want to munch on some jalapeno flavored popcorn and what better way to cool down your tongue with a refreshing coconut margarita? The popcorn flavor and drink combinations are endless and I don't know about you, but this really makes me want to have another party and check out all of the pairings they've suggested! 

Also, in case you are having a few people over and don't want to get stuck making drinks as they arrive, you can easily increase the orange crush recipe ingredients to fill a pitcher and then leave out so your guests can serve themselves! Without ice and covered, the drink will keep in the refrigerator overnight as well. 

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