Friday, June 28, 2013

Peanut Butter Cake

For Aaron's Birthday last week, I made a rendition of his groom's cake... the beloved Peanut Butter Cake.


  • 1 pkg. Devil’s Food Cake
  • 1 c confectioners’ sugar
  • 1 c peanut butter
  • 5 tbsp butter (at room temp)
  • 3/4 tsp vanilla
  • 1/4 tsp salt
  • 1 bag mini Reese’s Peanut Butter Cups


  • Prepare cake as directed on box using two 9″ cake pans; Let cool.
  • Mix confectioners’ sugar, peanut butter, butter, vanilla, and salt in a bowl; Mix on medium-low speed until creamy. 
  • Place one cake layer on the serving plate. Spread peanut butter frosting on top of the cake layer.  Sprinkle with chopped Reese's cups.  
  • Place the second cake layer on top of the frosting.  Frost the top and outside of the cake with remaining peanut butter frosting.  Decorate with chopped Reese’s cups.

Adapted from original recipe: link

Tuesday, June 25, 2013

Happy Birthday Hubs!

Happy Birthday to this Guy! Last week, we counted that I have been to the last ten birthday celebrations for this kid... crazy to think!

Cheers to this amazing (can't take a serious picture) man!

Tuesday, June 18, 2013

Easy Eggs Benedict

I love Eggs Benedict! So logically I made these for Aaron this past weekend. Feel kind of guilty now when I put it that way. They were good even if I did cook these for me. I have never poached eggs so I found an easy alternative to this otherwise tricky dish.

- This recipe serves 2 people-

4 slices of ham
2 Wheat English Muffins
4 Large Eggs
Hollandaise Sauce Mix

  • Preheat your oven to 450; Arrange the English muffins and ham on a foil lined baking sheet; Bake for 10 minutes or until toasted
  •  Mix your Hollandaise sauce according to the package directions (Mine called for milk and butter)
  •  Mix 1/2 cup of water and 1/2 tsp of vinegar in small bowl; crack your egg as close to the water mixture as possible; Cover with microwave safe plate; Cook for 45 seconds; Remove egg with slotted spoon and set aside; Repeat with all four eggs
  • Arrange English muffins on plate and top with ham; cover with egg, hollandaise sauce and a dash of salt & pepper; heat in microwave if needed

Original Recipe

Monday, June 17, 2013


The Hubs and I had one of the best weekends in a while. It consisted of a lot of exploring, great food and summer weather.

 Loving all the fresh hydrangeas in the backyard / First visit to the Food Truck Park
Glimpse at our Food Truck feast (we will definitely be back) / Backyard hydrangeas and gorgeous peonies from the hubs
Eggs Benedict in honor of Doggy Father's Day / View from the top of Stone Mountain
Selfie shot / Driving range to end the day

The Williams family felt Atlantan this weekend and it could have to do with all these outdoor activities.

Note to self and you reading: if you want to see how out of shape you are, trek to the top of Stone Mountain. I literally looked like a massive tomato having a near death experience (only to despise the people that were lapping us up the mountain). I should mention that the hubs looked like this was a walk in the park. You can only imagine the pain my muscles are in today.

Thursday, June 13, 2013

Naked Windows

After a year in our house, I am finally on the push to get draperies hung. I hate a naked window and that is what has been happening for the last 14 months.
Here is the fabric I picked out for our dining room:

I am at a dilemma on what rod to use ... wood or lucite?

Images from Pinterest

Wednesday, June 12, 2013

Shrimp and Grits

I finally got back into the cooking swing of things and whipped up a Southern favorite. I unfortunately realized that I had never cooked grits in my entire life. Thankfully butter and cheese does wonders.

I apologize in advance for the lack of measurements. I like to wing it when I cook so it is really up to your preference.

Frozen Shrimp
Conecuh Sausage (this makes it spicy so beware)
1 Red Pepper
1/2 Purple Onion
Clove of Garlic
Chicken Stock
Cheddar Cheese

  • Sweat onions and peppers on stovetop. 
  • Sear sausage and add crushed garlic clove. After sausage is paritally cooked, add shrimp and cover. After 4-5 minutes, add chicken stock and partially cover. 
  • Once shrimp has pinkened, remove some of the mixture. Add a sprinkle of flour to sauce. Mix with a pinch each of salt & pepper.
  • Cook grits according to package, substituting chicken stock for water. When the grits are almost cooked, add butter and cheese (amounts to your liking).
  • Prepare grits in bowl and scoop shrimp mixture on top. Enjoy!

Original recipe: Pawleys Island Posh

Friday, June 7, 2013

Life Lately

This past week has included a birthday, family time, a wedding, friend time and a very successful (yet tiring) work event. Needless to say my 11 hour night sleep was one for the record books.

Early birthday dinner at The Optimist, which was an amazing meal!


Best date :)

View from my balcony of the poolside cookout set-up

Awards Ceremony & Dinner set-up

This cutie was most excited for my return!