Get summer ready with our healthy kombucha twist on a sweet treat.Read More
Here is what's cookin' these days...
Caramel apples are delish, but let’s get real, they are a major pain in the butt to eat. They are sticky, large and half of the time you end up with caramel on your nose and watery sugar dripping down your arm. After your first five bites, you’ve slobbered off all of the caramel and left with a plain ‘ol apple - not the most optimal dessert. We took all of the best flavors of a caramel apple and made it into a much easier-to-eat sundae! Guys, this dessert is a serious game changer!Read More
Summers in Texas are HOT. We’re pretty sure it has been 100+ degrees every day of July. Anytime you can avoid heating up the kitchen, it’s a win (maybe that is why BBQ is so popular in this state?!?). We decided it was time to make an easy, no bake dessert! This summer we teamed up with Blue Chair Bay Rum to create some fun recipes and the minute we saw their key lime cream rum, we knew we needed to make a dessert with it!Read More
We are so honored to partner with Eater and Coca Cola to come up with some unique recipes using Coke! For our first recipe, we created a fantastic new upgrade to the classic coke float. It was a hot summer day and we were craving a milk shake, but like Rob Burgundy milk was a bad choice. We wanted something lighter than milk, so we upgraded our shake with coke with real black cherries. The mixture of Coca Cola, black cherries, and vanilla ice cream was a perfect combo for a late night dessert or a poolside treat.Read More
It's Texas... It's August... It's hotttt.
We're always looking for ways to beat the heat, and desserts are one of the more fun ways to do so! (Cold cocktails and the pool are also top choices).
This was our first time making frozen yogurt bark and were FLOORED by how easy it was! 3 minutes prep, some freeze time and BOOM, we had a really cool and versatile dessert. Choose any yogurt flavor and any fruit and the possibilities are endless!
We decided to use Noosa Yoghurt because of it's unique, velvety texture. Their lemon flavor paired perfectly with some plump summer blueberries, and the lemon zest made it all that much more refreshing.
Here is how to make it at home!
One tub lemon Noosa Yoghurt
Zest of one lemon
Start by grabbing a cookie sheet or baking dish (make sure this will fit in your freezer) and cover the bottom with a sheet of parchment paper. Next, spread the yogurt across the parchment paper until it is smooth and about 1/2 inch thick. Top with your blueberries and lemon zest. Now cover the top of the pan in tinfoil and pop it in your freezer overnight. The next day, simply break the sheet of fro yo bark into bite sized pieces. So Easy!
Keep cool out there, friends!