Raspberry-Peach Bellini Popsicles - boozy popsicles for summer! Mix frozen fruit with sparkling wine for this easy and delicious frozen treat!

Okay, guys.

It’s that time of year.

Big Brother has officially started.

Tell me you’re watching. Or we may not be able to be friends for the rest of the summer.

It always takes me a few weeks to get really, really, really into it so I’m not obsessively watching the feeds or annoying cashiers with Big Brother talk. But don’t worry, it will happen.

Who do you like?

I like Tiffany. I like Da’Vonne. I like James. And I like Paulie’s abs.

Click for the full recipe


Happy Thursday!

I can’t believe it’s already September! But just because it’s after Labor Day doesn’t mean summer fun has to be over!

Guys, I have the easiest and tastiest cocktail for you today. Two ingredients. Two! All you need is ginger ale and Pinnacle® Raspberry vodka!

How much do you love the Pinnacle® flavored vodkas? They are the only vodka with over 40 playful flavors. We’re talking things like Whipped®, Habanero, and even Pecan and Pumpkin Pie. They offer premium quality at a price that won’t break the bank. And they are so delicious! I love that when you use the Pinnacle® flavored vodkas, you can just add one or 2 mixers and you have a yummy cocktail. Like this one!

I’m obsessed with raspberries every summer so obviously I went with a Raspberry vodka drink for this post. This easy cocktail is seriously just ginger ale (I used diet, because #bikiniseason all year long in Texas) and the vodka. It’s perfect for serving at a party or at a weekend picnic with friends – just mix the two ingredients together in a pitcher and serve over ice! Or with a fruit popsicle!

And most importantly when making a cocktail, you have to take a cute cocktail selfie for Instagram (or Twitter or Facebook or whatever you use)! Make sure to tag your #CocktailSelfie!

Pinnacle® Picnic Punch Recipe
  • 1 part Pinnacle® Raspberry Vodka
  • 3 parts Ginger Ale
  1. Mix ingredients and serve with fruit popsicles as ice.

Disclosure: This is a sponsored post. Beam Suntory Inc. sent me a bottle of Pinnacle® Raspberry Vodka to try and I absolutely love it. All content is original and all opinions are my own. All trademarks are the property of their respective owner.


Why yes, this is the 2nd coffee cake I’ve posted in the past week. I told you guys I liked to eat cake for breakfast!

This coffee cake is different from others that I’ve made. To me, coffee cake is a little denser than, say, a birthday cake but this one has more of the birthday cake texture. It also has a cheesecake filling in the center but mine kind of blended in with the rest of the cake. The recipe makes it sound like there are supposed to be distinctive layers but like I said, mine just melted into the cake as it baked. You can still taste it though, and that’s the important part! And last but not least, raspberries!

I absolutely love the lemon and berry combination and it was especially lovely in this fluffy cake. It’s also very good with whipped cream.

5 from 1 vote
Lemon-Raspberry Coffee Cake
adapted from Better Homes & Gardens
For the cake:
  • 1 ½ cups flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sugar
  • ½ cup butter softened
  • 1 egg
  • 1 teaspoon vanilla
  • ¾ cup buttermilk
For the cheesecake filling:
  • 3 ounces cream cheese softened
  • ¼ cup sugar
  • zest from 1 lemon
  • 1 egg
  • 1 cup fresh or frozen raspberries
  1. Preheat oven to 375F. Butter and flour a 9×1½-inch round cake pan.
To make the cake:
  1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt making sure to remove any lumps. Set aside.
  2. In a medium mixing bowl, beat the sugar and the butter with mixer on medium until fluffy. Add the egg and vanilla; beat on medium for another minute. Alternately add flour mixture and buttermilk to the sugar mixture, beating just until combined after each addition; set aside.
To make the cheesecake filling:
  1. In a small mixing bowl, beat the cream cheese and sugar on medium until combined. Add lemon zest and egg; beat until combined
To assemble:
  1. Spoon half the cake batter into prepared pan, spreading to edges. Pour the cheesecake filling on top and spread it to the edges. Spoon remaining batter on cheesecake filling and spread to the edges. Gently press raspberries into the cake.
  2. Bake 50 – 55 minutes or until a toothpick inserted into the center comes out clean. Use a sharp knife to loosen the edges of the cake; remove from pan and cool on a wire rack.

Lemon Poppy Seed Cake with Raspberry Curd – light and fluffy lemon poppy seed cake with a homemade raspberry curd layer and a lemon buttercream. 

Lemon Poppy Seed Cake with Raspberry Curd - light and fluffy lemon poppy seed cake with a homemade raspberry curd layer and a lemon buttercream.

Are you guys tired of hearing about my birthday?

I’m so tired of talking about it. I told you in my ice cream post that I really don’t like my birthday and the only reason that I let my husband invite friends over for burgers this past weekend was because I didn’t realize it was my birthday until it was too late.

Click for the full recipe