Boozy S’mores Milkshakes

Today is National S’mores Day!!!! Hip Hip Hooray!

Boozy S'mores Milkshake

We made these milkshakes recently and they were such a fun treat. A fun boozy treat. You can simply omit the booze but my gosh, so good.

We slurped up our milkshakes for dinner one night after a long day of being super busy around the house on a hot day. A milkshake for dinner certainly makes up for mowing the lawn, all that laundry, food shopping, and other endless errands and various tasks around the house that never seem to end.

I’m in my 30’s I’ll have a milkshake for dinner if I want to! I think you have to ‘live it up’ once in a while and this boozy milkshake is a fun option.

Be sure to skip the chocolate liqueur if you are making these for kids. An extra shot of chocolate sauce will help intensify the chocolate flavor.

The milkshake has a wonderful rich flavor from the chocolate ice cream and the chocolate graham crackers. It reminds me of cookies and cream. So yummy! And I love the thick consistency too!

The marshmallows that polka dot the glass are just so super fun too! But I won’t judge if you skip the decoration and just pour this sucker in a glass to enjoy quickly. I won’t even judge if you just put a straw directly in the blender. ūüôā

Celebrate National S’mores Day with a fun, sip-able s’mores treat.

I won’t tell if you won’t tell that you have this for dinner. You deserve it!

Boozy S’mores Milkshakes

Makes 2 Big Milkshakes


  • 20 mini marshmallows
  • 1 Pint of chocolate ice cream
  • 4 shots dark chocolate liqueur
  • 1 1/2 – 2 Cups milk
  • 4 chocolate graham crackers
  • Whipped Cream
  • marshmallow bits
  • 1/2 chocolate graham cracker, broken into 2 pieces
  • 1/2 of a Hershey’s chocolate bar, broken into 2


  1. Cut the mini marshmallows in half. Decorate 2 glasses buy sticking the tacky cut side on the inside surface of the glasses.
  2. Combine the ice cream, chocolate liqueur, and 1 1/2 Cup milk in a blender. Blend until smooth.
  3. Add in the graham crackers; blend again. Add milk if needed to reach desired consistency.
  4. Carefully pour into the glasses to not disturb the marshmallows.
  5. Top with whipped cream, marshmallow bits, graham cracker, and chocolate.

Peach Mango Sangria

Well, last week’s car drama got even better.

Not only is it super annoying to get into an accident, it’s extra annoying when you find out that the person who hit you had just the minimum insurance required by the state of Florida, which is not enough to actually cover the entire 4 car wreck. (Seriously FL, get your act together and require people to carry more than 10K of insurance!!!!) That means I need to go through my insurance as well, and then the 2 insurance companies settle stuff up on their end.

I have spent so much time on the phone recently. I have provided information over and over again to different parties. And I have given recaps several times over. ¬†I understand it’s all necessary, but is rather spend my time when Hunter is dozing on other things. Nap like things. Or shower like things.


And to make matters worse, it seems like the car can’t get into the shop for another 2-3 weeks and it will take a decent amount of time, like 3 weeks, to fix it. But the place I’m going to has fantastic ratings so, at least, Indy will be in good hands.

But all of that just makes me say “So, yeah… pass me some wine!”

This sangria is just what I needed.

The combination of mango and peach is light and tropical, while the tequila gives it a bit of a bite. Feel free to add some seltzer to it to make it even more refreshing with some fizzy bubbles.

Grab a glass, kick your feet up, and take a big sip!


Peach Mango Sangria

Makes 1 pitcher


  • 1 750 ml bottle Chardonnay
  • 2 large fresh peaches, cut into thing slices
  • 1 mango, peeled and cut into thin slices
  • 1/4 Cup silver tequilla


  1. Combine all of the ingredients in a large pitcher. Chill for at least 4 hours

How To Make Your Own Nut Milk (SRC post)


OMG you guys! It’s Secret Recipe Club time again.

I have participated in every monthly post over the past 5 years. Yep, today marks my 5th year!!


I decide long ago that this would be my last month participating. I wanted to end things on a high note with this milestone.

So I was so excited this month to get my secret blog assignment as Culinary Adventures with Camilla. I have admired Camilla’s blog for years. In fact I have had her blog before in our secret exchanges and the recipe I picked then was a true home run. The French Onion Dip is down right addicting with some much rich caramelized onion flavor. Hands down beats the classic packet.


So I knew I was in good hands with her blog so picking a recipe would be easy!

Err wrong! I wanted to make so many things from the Chocolate Olive Oil Cake with Candied Bacon Frosting or the Super Nutty Breakfast Rolls. Ultimately I decided to check out How To Make Your Own Nut Milk.

Camilla raved about making Hazelnut milk so I just needed to try it. Plus, Autumn can’t drink almond milk so I figured there was no point in trying that. I bought hazelnuts from a local bulk store (my new favorite store!) and then I got to ‘work’. You can hardly call it work since you really do about 10¬†minutes worth of work and the rest of the time it’s just chillin’ (literally and figuratively).

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Don’t worry when you soak the nuts and the skin makes the water all brown! I had a momentary panic and then remembered I was draining away that water and using new water to blend the nuts.

After that it’s smooth sailing! I blended them, drained that through cheese cloth, and then I gave that a good squeeze to get out the last drips and then it was¬†done!


Since we are doing Whole30 now I am soooo thankful that I came across this recipe from Camilla. Now I can make all different kinds of nut milks and then make some compliant chia pudding!!! yum!

I am looking forward to giving some other nut milks a try!


Homemade Nut Milk

Makes 4 Cups


  • 1 Cup unsalted nuts (almonds, hazelnuts, cashews, etc)
  • 4 Cups water

Tools needed: Cheesecloth or a nutbag


  1. Place the nuts in a jar or bowl and add enough water to cover them by 1/2″. Let soak for 6 to 12 hours.
  2. Drain the softened nuts.
  3. Combine the nuts with 4 Cups of water in a blender. Blend until smooth. This takes several minutes.
  4. Drain the nut milk through the double layered cheesecloth or nut bag into a large measuring cup or jar. Let the liquid drain for another 2 to 4 hours. Then, squeeze as much of the liquid as you can from the meal*
  5. Store and serve chilled

*You can save the leftover used nut meal and add it to smoothies, oatmeal, or yogurt!

Sourced from Culinary Adventures with Camilla




So now that this is my last Secret Recipe Club posting I’d love to say a BIG THANK YOU to the organizers and the lovely participants! It’s been a real blast!!!

Check out all the other great Secret Recipe Club posts HERE this month!

And be sure to check out my 4+ years of Secret Recipe Club posts!!!!


Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.




Homemade Horchata



Shoot, I am so excited about new shows and my favorites starting up again. So excited.


I can’t wait to check out ¬†The Good Place, Designated Survivor, and This is Us. And I can’t wait for Grey’s to be back. I can’t break away from Grey’s. I love it.

I have my Hulu account all queued up for all the shows.

I would love to watch Grey’s on Thursday’s but it’s Price’s birthday, and he would rather run into traffic than to have to watch that, especially on his birthday. So, please, no spoilers people!!


While I watch my shows, I’ll be sipping on some homemade horchata. It will probably be spiked!! Yes! Some rum in horchata… bliss.

I love horchata. It’s sweet, creamy, cinnamony. It’s a great unique drink to whip up.

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Here are my tips on making horchata…

Grid the ingredients until they are fine, and then grid them some more. I had much better using a blender, than a food processor.

Use a good, fresh cinnamon. You can use 2 sticks, but f your cinnamon is not very fragrant, then use 3 cinnamon sticks. Do not use ground cinnamon.

Do not use much lime. I am serious. It gets tart if you use too much.

Use a fine mesh strainer. I tried it with cheese cloth- nope.


Whip up a batch today and you’ll love sipping it while lounging around watching your favorite shows. It’s so addicting!


Homemade Horchata

Makes 6-8 servings


  • 1 Cup blanched slivered almonds (120 grams)
  • 1 1/2 Cups long grain white rice
  • 2-3¬†cinnamon sticks (2″ long each), broken into small pieces
  • 6¬†Cups water
  • 1 1/4 Cups sugar
  • 1″ long piece of lime peel, removed with a vegetable peeler


  1. In a dry pan, lightly toast the almonds. Set aside to cool competently.
  2. In 2 batches, blend the rice and cinnamon together until it becomes a fine powder.
  3. Blend the amonds until crushed, but do not blend so long that it becomes a paste.
  4. In a large, 2 quart, container combine the blended rice, cinnamon, almonds, and water. Let sit at room temperature for 12 hours.
  5. Mix in the sugar and lime peel.
  6. Blend in batches and then drain through a fine mesh strainer. Refrigerate prior to serving.




Stone Fruit Sangria

Stone Fruit Sangria

It’s Labor Day Weekend Baby!!!!

I can barely contain my excitement.

Stone Fruit Sangria

Three blissful days off from work.

Okay, who are we kidding, Autumn will probably fight me on something every other moment of every day. And Brink is sure to have an accident in the house, no matter how often we take her out and watch her.

Stone Fruit Sangria

But that is life, and I love it no matter how crazy it is.

The thing is, you just need to be prepared.

And I think the #1 way to be prepared is to have wine on hand at all times.

With that wine, you can whip up a big batch of this Stone Fruit Sangria. Can you, and you should!

Sangria is fancy wine, and sometimes you need to enjoy something fancy as you scrub the carpets for the hundredth time while scolding your dog. Or as you try to console your toddler as she sobs that Kemper is eating the cheerios that she spilled on the floor, AFTER you told her that she had to stay seated and not walk around with a bowl of cheerios. Yeah, moments like that deserve some sangria.

This sangria will perfect for life situations for that or with dinner or for when you are hosting people for Labor Day weekend.

Stone Fruit Sangria

Enjoy the rest of fresh, ripe summer fruit this Labor Day weekend!

What are your plans for Labor Day?

Stone Fruit Sangria

Stone Fruit Sangria

Makes 8 servings


  • 2 peaches, pitted and thinly sliced
  • 1 nectarine, pitted and thinly sliced
  • 2 plums, pitted and thinly sliced
  • 1.5L Chardonnay


  1. Combine all of the ingredients in a large pitcher.
  2. Chill for at least 2 hours prior to serving.