Do You Know Beyonce’s Favorite Ice Cream Flavor?



Get it?!? (Don’t worry mom I’ll explain it to you later!) And now with that great joke out of the way, let me tell you about how I made some delicious lemonade ice cream last week!


I was so excited when I got my ice cream maker attachment for my Kitchenaid mixer and I just haven’t used it as much as I’d like. I SHOULD BE MAKING FRESH ICE CREAM CONSTANTLY!!! I have so many ice cream recipes pinned and ready to go, but this one for lemonade ice cream looked so refreshing and summery, I just HAD to make it!

This was the first ice cream recipe that I’ve made where it included egg yolks… which I’m not gunna lie, REALLY freaked me out at first. Egg yolks? In my ice cream? Is that normal? (Turns out yes, it is normal.) This recipe was pretty easy to follow and the results- delish. So creamy and it has a great flavor, and only uses a few ingredients!

ice cream

Once the ice cream was finished churning, I put it in the freezer to set up some more overnight. I was so excited that I got to use my special ice cream containers to store this treat – a GREAT Christmas gift from my sister!

Now that I feel like more of an accomplished ice cream maker, I want to continue making it all the time! Any suggestions for what flavor I should make next?!? Gimme some suggestions- I’m having a hard time choosing over here!



Have you checked out these posts?
Recipe Roundup
Chicken Chili with Quinoa
Best. Frosting. Ever.

Queso a.k.a. Liquid Gold a.k.a. Never Let Me Make This Recipe Again

If I had to pick my favorite food of all time, it would probably be peanut butter. And then if I had to pick my NEXT favorite food, it would 100% be queso. But not just any ol’ queso- the queso dip that you get at a Mexican restaurant. But not just ANY queso dip from a Mexican restaurant- it has to be the white queso. That yellow cheese dip is the worst and I refuse to eat it.

My friend Jen (who just came down to visit me in Dallas and it was the BEST!) and I used to go to this one restaurant near our apartment in Springfield and get the queso dip. All the time. The waiters knew us and would just bring us a bowl as soon as we sat down, we didn’t even have to order it. And then when we both worked together in St. Louis, we would go out after work to a local restaurant to sit and gab and have the queso. These cheese dates were very important to me and so I knew that we would need to eat some good queso when she came down to visit!

Just in case we didn’t find any that met our standards, I decided to try out a queso recipe beforehand to make sure we had some good cheese at some point during the weekend. This. Recipe. Is. So. Good. I don’t think I will allow myself to make this again when I’m not bringing it to a party because I will eat all of it in a shockingly short amount of time. Which is what happened when I made it the first time. No regrets.


All that being said- I’m still on the lookout for the best queso dip in Dallas. I keep getting recommendations from my coworkers, but they haven’t lived up to my expectations. We found a pretty decent dip at a place called Taco Diner, but it just doesn’t compare to our old favorite place… So the search continues!

Best. Frosting. Ever.


Yes I do see the irony in posting a frosting recipe right after I posted about eating healthy and doing the Whole30. But seriously. I am not even kidding you right now. This is the best frosting I’ve had in my whole entire life. (And I’ve had a lot of frosting, my friends.)

This is my go-to frosting for cookies, cakes, cupcakes, and even just to put on graham crackers when I want a sweet treat but don’t feel like doing any actual baking. This stuff is so good and delicious and one time at my 22nd birthday party my friend liked this frosting so much she ate too many treats and went into a sugar coma. (Really she just said she was going to take a nap at like 8pm and then slept for 12 hours, but same thing.) It. Is. So. Good. It has a nice almond flavor to it- oh you’re going to love it!

recipeIt’s that easy! You should probably go make this frosting right now! It is SUPER easy to make a double batch (I usually do, just so I have plenty of frosting to work with!), and is pretty easy to spread on all your baked goodies! This frosting also makes a delicious breakfast item when on a birthday cake. Everyone knows cake is best for breakfast. I made this four-layer chocolate cake with this delicious almond frosting for a roommate’s birthday cake and we ate it for breakfast for like, a solid week. No joke. Also no regrets, it was so delicious. We still talk fondly about this cake to this day. (And yes, I did use a cutting board as a serving platter. Whatev.)


Now that I have this recipe on my brain, I want to find an excuse to make it and eat it all myself share the deliciousness! I’m going to a BBQ at a co-worker’s house this weekend- I should probably make and bring cupcakes, right?!? I thought so, too.


I Love Sweet Potato Fries!

Seriously. I love sweet potato fries so much. I could have them with every single meal and be a very happy camper (in fact I did have them with dinner every night this past week…. not even sorry). It’s pretty much a given that whenever they are an option at a restaurant, I will shell out the extra dollar to upgrade to sweet potato fries. Totally worth it. One of my favorite things about them, besides their deliciousness, is that they are SO easy to make at home! There are a few ways that you can make these bad boys, but here is my usual method!

1. Pour a little bit of EVOO into a bowl (just enough to lightly coat the fries. Better to have too little at first and have to add a little bit more later.)

2. Add some spices in your bowl and mix it all up. I usually put in a little bit of garlic powder, cumin, and parsley flakes, but there are LOTS of combos that would be delicious!



3. Peel your sweet potatoes and cut them into your desired shapes. Sometimes I go with wedges, sometimes I make little sweet potato chips! (You don’t want them to be too thick or they won’t cook thoroughly, but you don’t want them to be too thin or they will BURN and your whole house will smell disgusting.)

4. Plop your fries into the oil mixture and toss to coat.

5. Spread the fries onto a baking sheet lined with parchment paper. Be sure that your fries aren’t touching!


6. Bake the fries at 450 degrees for 20 minutes (you might need a little more or less, depending on your oven, the thickness of your fries, etc.) Be sure to flip your fries at least once- I flip mine every 5 minutes.

7. Wait for them to cool and then eat your heart out!!


Sugar Cookies and Amazing Glaze

One of my favorite things to do in life is to bake. I love making a mess in the kitchen, creating something delicious, and then sharing my homemade treats with friends and family. Decorated sugar cookies are always a big crowd-pleaser (not to mention that the cookie dough tastes delicious!) but I don’t make them too often because they tend to take a lot of time and energy. But this time around, it was worth it!

I found a great recipe for big batch sugar cookies on the fabfood website and it was fantastic! This particular recipe made 53 total cookies of mostly medium size and in fun fall shapes. That last part really doesn’t have anything to do with the recipe, I just thought I’d throw it in for good measure. My favorite part was that the entire recipe could fit in my KitchenAid, which is always a bonus!

  • Big Batch Sugar Cookies
  • 2 cups butter, room temperature
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 6 cups flour

Pre-heat your oven to 350 degrees. Cream butter and sugar together. Add eggs and vanilla. Mix dry ingredients and add to the butter mixture, mix well. Chill for 1 hour. Roll out the dough to 1/4 inch thickness and cut with cookie cutters. Bake for 8-10 minutes. Cool 2 minutes on the baking sheet before removing to cool completely on wire racks.

Quick side note about the cookies, I ended up baking them for about 8 minutes and 30 seconds. You don’t want then to bake for too long or they’ll get to crunchy. When you take them out of the oven, they might look like they still need some cooking time but trust me, they’ll be perfect once they cool!

Next step- add the perfect glaze on top of your cooled cookies. I got this particular recipe from my mother and it is my all-time favorite thing to go on top of sugar cookies. It sets up hard so you can stack them once completely dry, but it stays smooth and creamy on the inside. Not to mention it tastes amazing!

  • Sugar Cookie Glaze
  • 1/4 cup warm water
  • 1 tablespoon corn syrup
  • 1/4 teaspoon almond extract
  • 3 cups powdered sugar

Mix water, corn syrup, and almond extract until the corn syrup is dissolved. Add the powdered sugar and mix until smooth.

The yellow batch is the consistency that you get from the recipe above. Very easy to work with, but runs off the sides a bit. For the orange glaze I added a teensy bit more corn syrup to the original recipe. It was still really easy to spread on the cookie and I like that it didn’t run off the sides at all. You’ll just have to experiment with it yourself and see what you like best! I let mine sit out overnight so that they would be ready to stack and put in a container in the morning, but letting them sit for just a few hours should also be sufficient.

These turned out so wonderfully- and yes I did do ‘poison control’ and try a few to make sure they were yummy enough to bring to my small group at church. And yummy they were. In fact, I think I might just need to go have another one… or seven…