This pie recipe is made with only six ingredients, including sweetened condensed milk to to make a smooth and creamy filling. Bake in a homemade graham cracker crust to create this easy key lime pie that is zesty + delicious!

You can’t go wrong with homemade pie! This classic pie is a refreshing dessert to make for friends and family, especially if you have a husband like mine who LOVES anything Key Lime! This classic pie is a refreshing dessert to make for friends and family. It’s made with only six ingredients and no eggs.

Fresh lime juice is the key to the best pie. Yes, it requires a little extra work, but fresh lime juice creates the best flavor.


Key limes contain more concentrated aromatic juices, which gives the pie more flavor. They are also more yellow and smaller than regular limes.

Because key limes are small, this recipe calls for a lot of them. I use around 50 key limes to make 3/4 fresh squeezed juice. Use a citrus squeezer to make the process quick and easy. You can use regular limes in place of key limes but it won’t taste like an authentic key lime pie. Substitute the same amount juice for regular time juice.

The classic recipe includes a homemade graham cracker pie crust! The buttery sweetness and crunchy texture compliments the citrus filling perfectly. The pie crust only requires three ingredients (graham crackers, sugar and melted butter) with the remaining three ingredients for the pie filling (condensed milk, sour cream, limes).


  • This pie should be refrigerated. Keep it for up to 3 days in the refrigerator. Cover loosely with aluminum foil or plastic wrap.
  • Use a store-bought graham cracker pie crust to save time.
  • Try to use key limes for authentic color and flavor. Fresh limes are preferred but you can use store bought lime juice if needed.
  • This recipe does not use eggs. The recipe sets by baking and then chilling in the refrigerator for at least 4 hours. Do not skip the chilling.
  • Serve the pie with whipped cream or meringue.
  • Garnish with additional lime zest for more color and flavor.


  1. For the best flavor, juice your own key limes or buy a bottle of key lime juice from the store. It is usually located with the regular lime juice and lemon juice. The Nellie & Joe’s key lime juice brand is the one I like.
  • Keep it for up to 3 days in the refrigerator. Cover loosely with aluminum foil or plastic wrap.

What are some of your favorite takes on key lime pie? Do you have any other favorite summer desserts? I’d love to hear from you!



Elote is a traditional street food in Mexico. In America, it is typically called Mexican street corn. It is corn on the cob charred on an open grill and smothered in cheese, a cream sauce, and chipotle seasoning. It is the perfect side for any barbecue or summer get-together! With Cinco de Mayo coming up, this is also a perfect option for any party!

Mexican Street Corn on the Cob Recipe

Corn on the cob is a summer staple for my family. I always look forward to seeing the first stand on the side of the road and pulling over to get a dozen ears. It hits the spot every time, especially with a meal that is fresh off the grill.

What is Mexican Street Corn on the Cob?

Elote is an authentic and tasty side for any summer meal. Roasted sweet corn layered with yummy Mexican crema, spicy chipotle, and fresh cotija cheese is so delicious. Your family will love this new way to eat their juicy ear of corn!

If you’ve ever seen elote listed on the menu at your favorite Mexican restaurant, and asked, “What is elote?” I’m here to answer that question for you. Elote is the authentic name for Mexican street corn.

At times (such as with this recipe) served as corn on the cob, other times served as a corn salad, Mexican street corn is a dish made with cooked sweet corn that has been coated in mayo and Mexican crema and topped off with chili powder and sprinkled Cotija cheese.


  • 6 ears of corn, husked and all silk removed
  • Olive oil
  • 2 tsp chipotle chili powder
  • ¼-⅓ cup cotija cheese, crumbled
  • ¼ cup fresh parsley, finely chopped
  • Sea salt
  • Juice of 2 limes


  • ½ cup mayonnaise
  • ½ cup heavy cream
  • 1 tablespoon lime juice
  • ¼ tsp chipotle chili powder
  • ⅛ tsp salt

ingredient substitutions

Mexican crema or sour cream: A common question that arises when making this recipe, is Mexican crema the same as sour cream? Can sour cream be used as a substitute? While they are similar, Mexican crema is different from sour cream and I would recommend sticking with the recipe listed above.

Mexican crema is runnier and lighter than sour cream. It has a tangy sweetness to it that sour cream is lacking. The outcome of your elote will be enhanced greatly by using the crema recipe over sour cream.

Sweet corn: This recipe can be made using corn on the cob or kernels corn off the cob.


  1. Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn.
  2. Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close the lid and cook for 15-20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.
  3. When the corn is done cooking carefully remove the foil.
  4. Lightly brush each ear of corn with Mexican Cream Sauce and sprinkle additional chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
  5. Serve hot and enjoy!


If you have leftovers, store them in a tightly wrapped plastic wrap and place them into an airtight container. The Crema recipe will make a little bit extra, to account for the corn being a bit dry the next day! Be sure to save any extra crema as well.

Then, when you are ready to eat the leftovers, add additional leftover Mexican Crema to each cob to enhance the creaminess. After adding extra crema you can also add more chipotle powder, cotija cheese, parsley, and lime juice.

The Mexican creme sauce can be stored in the refrigerator for 4-5 days.

This recipe for Mexican Corn on the Cob, also known as Mexican street corn, is an authentic way to eat your favorite summer food. Roast your sweet corn, slather it in a Mexican style sour cream, and top it off with spicy seasoning and cotija cheese. Mexican style corn is an easy and delicious side.


If you are looking for a great margarita recipe to pair with your Mexican street corn, check out one of my other blog posts for that recipe here!

What are some of your favorite takes on Mexican Street Corn? Let’s chat in the comments below!




I feel it my responsibility as a citizen of the world, and a lover of humankind to alleviate all of your hot weather woes, one frozen cocktail at a time. Why should kids get all the good summertime treats? This refreshing Moscow Mule Slush turns your favorite original Moscow Mule Recipe into an icy cocktail perfect for hot summer days and nights.

Making slushies out of your favorite cocktails is the perfect way to cool down during these sweltering summer months. We adults need our snow cones, slushies and frozen pops too and we may as well add a little alcohol to them, right?


There are so many Moscow Mule variations! You can dress them up a million different ways. For this classic mule slush, however, there is only three little ingredients you’ll need:

  • 3 11.2 oz Ginger Beer (about three bottles)
  • 2 cups good quality Vodka (I like to use Tito’s)
  • A can of frozen limeade concentrate (about 12 oz)

See? Easy peasy! This will make about eight servings, but trust me, you’ll want to double (or triple… who’s counting?) this batch over and over this summer.


  • In a large, freezable container combine the ginger beer, vodka and limeade concentrate and mix well.
  • Cover tight and freeze overnight.
  • About 30 minutes before you want to serve, set it out and let lit thaw just enough so its easy to scoop.
  • Serve in your favorite copper Moscow Mule mugs.
  • CHEERS to keeping cool and enjoying adult frozen treats all summer long.

What are some of your favorite summer-time drinks, both alcoholic and not? Let’s chat in comments below!




Carrot cake has long been my favorite cake and this is the only recipe I ever use!


This recipe will forever change your opinion on what carrot cake is supposed to be. All the best things in one utterly divine slice of cake:

I’m always looking for an excuse to make this cake and will continue to do so. When I’m throwing out options for someone on their birthday, this always has a way of being the top idea on the list.

  • Tender softness. A melt-in-your-mouth texture.
  • Moist crumb. No dryness in the slightest here.
  • Plenty of finely shredded carrots (they add light flavor, a nice moisture and give it such a pretty natural color too).
  • Perfect level of sweetness.
  • Great blend of spices and vanilla for a boost of flavor.
  • Fluffy yet stable
  • Finished with a decadent frosting. Cream cheese frosting is the only way to go he

It’s also the best cake to serve for a spring celebration or Easter. This year, I’ll be making half the recipe and doing one layer (which can be done in a 9-inch round or 8 by 8 pan) for our small family of four. If you’ll be celebrating the holiday eating on your own or just two of you, you could always make cupcakes and freeze some for later.


For the cake portion you’ll need:

  • Eggs: This cake has quite a few eggs, they really help bind and build up the structure of the cake.
  • Vegetable Oil: Canola oil will work great too.
  • Unsweetened Applesauce: Another 1/2 cup of vegetable oil can be substituted if needed.
  • Granulated Sugar and Brown Sugar: Stick with the blend of both. If you don’t have brown sugar you can mix 2 tsp molasses to 1 3/4 cups total white sugar.
  • Vanilla Extract: This just adds a light background flavor. Vanilla bean paste works well too.
  • All-purpose Flour: Bleached or unbleached flour may be used.
  • Baking powder and baking soda: Stick with the blend for a good rise.
  • Salt: Standard table salt or sea salt work great here.
  • Cinnamon, Nutmeg & Ginger: I’ve found this is my favorite blend of spices to use here. If you love that spice flavor you can double the nutmeg and ginger.
  • Carrots: I shred these by hand but you could also do it in a food processor fitted with a shredder attachment.
  • Pecans (optional): These are optional based on personal preference but I always think of them as a must. I don’t like them in the cake taking away from that soft texture but I love adding them to outside of the cake (usually coating the whole circumference around the cake).

Scroll down for ingredient amounts and directions.


For the frosting you’ll also need:

  • Unsalted Butter
  • Cream Cheese
  • Powdered Sugar


Here’s a quick overview of the steps:

  1. Preheat oven, prepare two 9-inch cake pans.
  2. Whisk dry ingredients in a mixing bowl.
  3. In a separate bowl, using an electric mixer blend sugars and wet ingredients.
  4. Add dry ingredients to wet ingredients and mix just to combined.
  5. Add carrots and mix briskly just to distribute through batter.
  6. Pour batter among two prepared pans and bake until cooked through.
  7. Cool completely then frost.


Carrot cake should be stored in the fridge. I like to store in in a cake carrier o it won’t dry out. Then, let it rest at room temperature for a while before you serve it – unless of course you prefer it cold. (It’s tasty that way, too.)


Frosted carrot cake should keep about 5 days in the refrigerator (unfrosted layers can be kept at room temperature for 2 days).


Yes. Carrot cake can be frozen as unfrosted layers, wrapped separately in foil or plastic wrap and stored in an airtight container. Individual slices that are frosted can be frozen as well.


No necessarily! You could find healthier versions of carrot cake online but this recipe is not healthy. All things in moderation, right?


  • Finely shred carrots. This offers a perfectly uniform texture, cleaner slices and no large visible chunks of carrots.
  • Use freshest carrots if possible for best flavor.
  • Precisely measure ingredients (no guessing here and don’t adjust amounts listed). If you have a kitchen scale use that for the most accuracy.
  • Don’t over-mix the batter after adding in flour and after adding in carrots. Otherwise cake can be spongy and may not rise as high.
  • Properly prepare cake pans. Don’t forget to grease pan, line with parchment (or foil) and dust with flour. No risk of cake sticking and falling apart.
  • Use cake strips to wrap around cake pans if you have them for more even layers and a higher rise. Be sure to soak in water a while before using.
  • Bake just until cooked through. Under-cooked and cake will collapse, over-cooked and cake will be dry.


To the batter, try adding:

  • 1 cup shredded coconut
  • 1 cup chopped pecans or walnuts
  • 1 cup drained crushed pineapple (reduce carrots to 2 1/2 cups)
  • Replace half the carrots with shredded zucchini
  • Use all brown sugar for a more caramel-like flavor
  • Add other spices like a little allspice, cloves or anise




Cinco de Mayo is just around the corner and you know what that means – margaritas for all! I have been dreaming about this day for some time now and now that it’s almost here, I can hardly contain myself. I am a sucker for a good margarita with a salt (or sugar) rim. With that being said, I will delve into what (I think) makes a good margarita at home.


The only piece of equipment you need to make a margarita is a cocktail shaker. But is a cocktail shaker really necessary to make a margarita? Not really. The only thing a cocktail shaker does is thoroughly mix the liquid with ice to properly chill the drink. Then it strains the chilled margarita into a glass with fresh ice. This results in an ice cold drink that won’t quickly melt the ice and get watered down.

If you want to enjoy a blended margarita, you’ll need to use a blender, of course.

There are many times, however, that I’ve mixed a margarita with nothing more than a spoon in my glass. I’m sure hardcore margarita enthusiasts would be appalled, but sometimes its all about minimizing the kitchen mess.

How To Make This Classic Margarita:

  • If you don’t already have simple syrup on hand, it’s super easy to make and it lasts for a long time if refrigerated. That being said, go make some simple syrup to have on hand right now!
  • Margaritas are best, in my opinion, with salt around the rim of your glass. This is totally optional, but my preference. If you want to take things a bit further, mix a little sugar and lime zest in with your salt. YUM! Then fill that glass with ice.
  • To mix the margarita, you simply add the tequila, simple syrup, lime juice and orange liqueur to a cocktail shaker filled with ice. Shake for about 30 seconds to get it nice and chilled.
  • Pour the chilled margarita through the strainer into your prepared glass and enjoy!

How Much Tequila Do You Use?

This is truly a matter of preference, but the rule I’ve always lived by is that half of my margarita is tequila.

The ratio I’ve always used is four parts tequila, 2 parts lime juice, 1 part simple syrup, and 1 part orange liqueur. For me, that recipe is not only easy to remember but it’s the perfect balance of sweet and sour and wow. Feel free to adjust my margarita recipe to your own personal taste.

What Is The Best Tequila For A Margarita?

Again, everyone has their preferences but I much prefer silver tequila in a margarita. If you’re entertaining for a crowd, you can always go with an inexpensive option. I mean, you’re mixing the tequila with a few other things so it’s not as obvious if you’re not using a high quality tequila.When I’m out or want to just do it right, I usually prefer to go with Patron silver.

National Margarita Day

If you need any further convincing that a classic margarita is a fantastic cocktail, just remember that this drink is celebrated with it’s own holiday! This year, National Margarita Day was on February 22 and we sure celebrated in our house.

What does that mean? That means that we all have yet another reason to enjoy, and celebrate this sacred tequila lime drink. Collectively. That’s right. As if any of us needed an excuse to enjoy drinking a delicious margarita, but because of National Margarita Day we can all do it together.




Who doesn’t love Girl Scout cookies? I know I do!

I’ve talked to you before about how obsessed my family is with Girl Scout cookies. Those tiny she-devils with badge-laden sashes are too hard to resist, I tell you. Visions of Thin Mints and Tagalongs start filling my dreams as soon as we’re done with New Year’s Day festivities.

This is also one of those situations where our eyes are definitely bigger than our stomachs. We tend to buy so many boxes among the family that there are a ton of boxes left over long after the novelty of availability has worn off.

What do I do to solve this overabundance of Girl Scout Cookie goodness? Cupcakes, of course! Tagalong Cupcakes!

C’mon, you know me by now. If I can turn it into a cupcake, I will.

You’ll really love this recipe because no matter the flavor of Girl Scout cookies you have in Spades, this cupcake recipe can be adapted to it. Of course, I’m partial to the peanut buttery goodness of Tagalong Cupcakes, but Samoas, Thin Mints and Trefoils are all fair game here.

That is, if you actually have any leftover Girl Scout cookies. Though a little birdie tells me Keebler makes copycat versions of most of our favorites, so you can make these year round! Bonus.

Place finely chopped chocolate in a bowl and pour hot coffee over it. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and stir until smooth. Sift together cocoa powder, flour, baking soda, baking powder, sugar, and salt into a large bowl. In a mixing stand, beat egg for a few minutes until it becomes pale yellow. Beat in oil, buttermilk, and vanilla extract.  Scrape down the sides of the bowl and slowly add the chocolate. Slowly add dry ingredients and mix until just incorporated. Pour batter into the lined cups–about 3/4 way. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 10 minutes before removing to cooling racks.

Prepare the frosting. In a standing mixer, whip the butter and peanut butter for several minutes until light and fluffy. Slowly add half of the powdered sugar a few spoonfuls at a time until incorporated. Drizzle in milk and add the rest of the sugar (spoonfuls at a time). Add sea salt and mix until combined.

Fill a pastry bag and pipe frosting on top of cooled cupcakes. Garnish with ½ a cookie or other adornments.

Tagalong” Cupcakes
Makes 12 Cupcakes


¼ Cup Unsweetened Cocoa Powder
1 Cups All Purpose Flour
¾ Teaspoons Baking Soda
¼ Teaspoon Baking Powder
½ Teaspoon Salt
1 Cups Granulated Sugar
2½ Ounces Dark Chocolate, finely chopped
½ Cup Buttermilk
½ Cup Strong Brewed Hot Coffee
½ Cup Vegetable Oil
1 Large Egg
1 Teaspoon Vanilla Extract
12 Tagalong® Cookies (or other peanut butter & chocolate cookies), additional for garnish


1 Cup Smooth Peanut Butter
½ Cup Unsalted Butter, at room temperature
2 Tablespoons Lowfat Milk
2 Cups Confections Sugar
1-2 Pinches Sea Salt




Do you love bourbon? Do you love mint? Learn how make a mint julep from scratch! This classic Kentucky cocktail is perfect for hot summer days and for Derby day, as well. After all, the Derby is only 47 days away!

Each Spring, I start collecting mint plants.

Sweet mint, peppermint, chocolate mint, pineapple mint – any mint is fair game!

Is that normal?

As soon as the mint pops up above the ground, I start cooking with it. I make fresh mint tea, mint simple syrup, chocolate mint ice cream and mint-infused water.

As any self-respecting bourbon lover knows- mint and bourbon were born to be together. They’re a classic combination – like peas and carrots, you might say.

This recipe tutorial will talk you through how to make a mint julep – the classic Kentucky cocktail that mixed mint and bourbon into a refreshing glass of awesomeness.


NO! In fact, those neon green bottles of mint julep mix should stay far, far away from you liquor cabinet.


If you want to learn how to make a mint julep, you’ve come to the right place. You also don’t need anything fancy to get started.

To make a mint julep, you need three ingredients and you might want a fourth.

First, you need mint. Are you growing mint in your garden? This is a perfect time to unusual varieties of mint. (My favorite mint for this a chocolate mint.)

Next, you need bourbon. Not sure of what kind to buy? Maker’s Mark is a basic go-to if you aren’t sure, but make ask those alcoholic friends of yours of their personal preference.

Finally, you need sugar. You’ll be turning the sugar into a quick and easy simple syrup along with a little water.

What’s the optional fourth ingredient? I like to add sparkling water, tonic water, or club soda to my mint julep. It adds sparkle and fizz and makes the cocktail even more refreshing.


NOT REALLY. You need to muddle the mint leaves into the simple syrup the mint leaves into the simple syrup by pressing them around in the syrup. This will release some favor from the mint into the syrup.

You will want a cocktail muddler to make your life a little easier.

Don’t have one? You can also use a pestle or the handle of a wooden spoon.


Short answer – NO.

Traditionally, juleps are served in metal julep cups (like the ones in the photos). These glasses are nice because they keep this icy drink extra cold.

If you’ve ever experienced a hot, muggy summer in Kentucky, you’ll understand why this a very good thing to have in your hand.

That said, it’s perfectly acceptable to serve a mint julep in whatever glass you do have. If you’re skipping the sparkling water, an old fashioned glass would be perfect. If you’re adding sparkling water (or club soda, or tonic water), a highball glass would also work well.


Once you’ve gathered all of your ingredients, simply chill your glasses, muddle the mint with a little simple syrup, simply chill your glasses, muddle the mint with a little simple syrup, add the ice, add the bourbon and stir it all up!

Pour a little sparkling water on top (if that fits your fancy) and top it all off with a little more mint!

Enjoy this cold, refreshing drink and then let me know what you think!

If you are looking to add more mint julep ingredients into your arsenal, then look into some things I’ve linked below.


Are you a fan of mint juleps? Do you have any secret ingredients you have in your arsenal? Let’s chat in the comments below!




Like most people over quarantine, I developed a never-ending caffeine addiction. Along with my new found caffeine addiction, I became very fond of both Starbucks coffee and often caught myself parked in the drive-thru without realizing it. Who else has been there?! No shame!

With that being said, getting coffee out two or even three times a week can quickly add up and can drain your bank account in the blink of an eye. As my husband and I went into the month of March, we wanted to see it as a way to be disciplined and to save money with the intent of setting it aside for other expenses and savings.

However, this girl still needs her fuel. With all things else aside, I found that you can save major moolah with making your coffee at home. In this blog, I delve into what are some of why favorite coffee machines, mugs and accessories are.


There are many options in how you brew your coffee at home. Who knew?! With that being said, I personally use a Keurig that my parents recently gifted my husband and I. It is simple to use and you can make just about anything. You can buy pods by the bulk at your local Target, Walmart or supermarket store.

If you are feeling bold, however, try out some of the products I have linked below. The French Press, Pour Over and Cappuccino machines are all great ways to achieve the same end goal.

1 / 2 / 3 / 4


We all need some accessories to keep our lives a little more organized. With the Keurig, keeping pods together can also be quite a challenge. There are tabletop and more of a pantry-style option and //. I’ve also found out that you can buy Starbucks syrups and other sweeteners online. How cool?! There are also milk frothers and coffee bean grinders that make great additions to have in your arsenal.

1 / 2 / 3 / 4 / 5 / 6 / 7


Mugs are an important part of drinking coffee, am I right? hehe I’ve listed some of my favorite coffee mugs below! All are great options and all keep your coffee hot or cold, depending on your preference. Some are for more travel and on-the-go purposes with lids and others are for the leisurely enjoyment at home. Pick a mug, or three, that suits your style and get to sipping some of that homemade coffee.

1 / 2 / 3 / 4 / 5 / 6

What are some of your favorite at-home coffee recipes, both hot and iced? I would love to hear from you in the comments below! Until next time!


CONNECT on social media:


Who doesn’t love a good coffee (or two) in the morning to help get you energized? I know I do! With that being said, sweeteners and added syrups, etc. can quickly add up. Are you wanting to enjoy the same drinks, but don’t want all of the added calories? I’ve got you covered!

While we’ve canceled a lot of summer trips and plans because of the new coronavirus pandemic, there’s one summer staple we’re already enjoying: Starbucks’ summer menu. Most Starbucks locations are now open after closing for safety reasons, and we were first in the drive-thru line to get our iced drinks (following proper social distancing guidelines, of course).

Although there are plenty of indulgent concoctions available, especially on the secret menu, there are actually quite a few beverages that are lower in calories to help you enjoy a guilt-free treat.

There are several java drinks on this list, but for those who prefer other caffeinated beverages, there are a variety of low-calorie teas available, too. (And no, not just your basic English breakfast. Some of them are infused with delicious flavorings such as blackberry and lemonade). No matter your preference, these tasty beverages will give you a boost without weighing you down.

1. French Vanilla Cold Foam Brew – 60 Calories

Ask for:

Grande Cold Foam Cold Brew
1 pump Hazelnut Syrup
Three pumps Sugar-Free Vanilla
Light Cream
Sugar-free Vanilla Cold Foam

2. Chai Tea Latte – 60 Calories

Ask for:

Grande Organic Chai Tea
Two packets of stevia
Steamed Almond Milk
Top with Extra Cinnamon Powder

3. Caramel Iced Coffee – 60 Calories

Ask for:

Grande Unsweetened Iced Coffee
One pump of Carmel syrup
Three pumps Sugar Free Vanilla 
Light Cream

4. Low Carb Pink Drink- 35 Calories

Ask for:

Venti Passion Tango Iced Tea Unsweetened
Strawberry Infusion
Light Coconut Milk
1 Scoop of Strawberries
2 Stevia or Splenda

5. Blonde Vanilla Cappuccino – 100 Calories

Ask for:

Grande Blonde Cappuccino
Substitute Almond Milk
Sugar Free Vanilla Syrup
One Stevia
Light Carmel Drizzle

6. Doubleshot on Ice – 40 Calories

Ask for:

Grande Blonde Double Shot on Ice
No Classic Syrup
Three to four pumps Sugar-Free Vanilla
Almond Milk

7. Berry Hibiscus Refresher – 40 Calories

Ask for:

Venti Iced White Tea Unsweetened
Splash of Berry Hibiscus Refresher
Splash of Lemonade
Scoop of Berries
One Stevia (other zero cal sweetener)

8. Black and White Mocha – 110 Calories

Ask for:

Grande Americano with two shots
One pump White Mocha Sauce
One pump Skinny Mocha (or half pump normal mocha)
Two pumps Sugar Free Vanilla Syrup
Light Half and Half (cream)

9. Salted Caramel Mocha – 100 Calories

Ask for:

Grande Cafe Misto
Add 1 pump Toffee Nut
Add 1 pump Mocha
Substitute with Almond Milk
Add 1-2 0 cal sweeteners

10. Caramel Brûlée Iced Latte (Cold Brew) – 80 Calories

Ask for:

Grande Cold Brew
One pump Caramel Brûlée Sauce
Three pumps Sugar Free Vanilla
Splash of Cream

If you guys have any favorite healthier Starbucks drink orders of your own, leave a comment! I would love nothing more than to hear what your go-to drinks are.




There is nothing quite like pulling into the parking lot of a supermarket and spying a table of Girl Scouts selling tableful of cookies with their happy smiles and vests full of patches. It’s like Christmas in springtime. Never have we welcomed solicitation more. Girl Scout Cookies are the most delightful and they are all calorie free, right? Or so I continue to tell myself… The only thing that could possibly make Girl Scout cookie season better is paring them with wine and/or craft beer as it is the perfect cross between childhood nostalgia and adulthood bad habits.

I’ll be the first to admit that I will break out into full sprint to see girls in their little green vests to stock pile on cookies. I, too, was a Girl Scout and understand the excitement that cookie season brings. 🍪 In this blog, I will share with you about each of the cookies and just a few of my personal favorite cookie and wine pairings.


The caramel chocolate chip cookies have a hint of rich caramel, semisweet chocolate chips and a hint of sea salt in each chewy bite. These cookies are offered in select markets and are gluten-free for those of you are intolerant.


Caramel Delights, previously known as Samoas, are a caramel and toasted coconut-covered cookie that are absolutely to die for. These have been one of my favorites from the very beginning and have said the test of time.


The S’mores cookies are crispy graham cookie double dipped in yummy crème icing and finished with a scrumptious chocolatey coating. These are a great option for those of you who like sitting by the campfire and indulging your sweet tough with a good s’more.


As tangy lemon-icing-topped shortbread cookies, the lemonades are a great summer cookie that are light and have a refreshing fruity taste.


Peanut Butter Patties, also lovingly known as Tagalongs, are a rich peanut butter inside covered with a sweet chocolatey outside. These are another one of my favorites and I could probably eat a whole box in one sitting.


The Shortbreads are a traditional shortbread cookies made in the shape of the Girl Scout trefoil. If you are looking for more of a simplistic cookie, this is your best option. This cookie is also good with a cold glass of milk!


Thin Mints are the record-breaking mint cookies covered in a dark chocolate coating. These are the most popular for a reason! The freshness of the mint and the power of the dark chocolate compliment each other very nicely.

PSA: Thin Mints hold up really well in the freezer all year long, so stock up while you can!


Toast-yay Cookies are available in select areas now! Each delightful, toast-shaped cookie is full of French toast flavor and flair and stamped with the trusted Girl Scouts’ signature trefoil on top. These cookies are indeed every millennials dream of French Toast Crunch Cereal in cookie form.



Coconut, caramel and chocolate make up these delectable chewy treats. So what better wine than an equally tasty and complex wine? I would personally choose a Bubbly Brut Rose for its blend of Pinot Noir and Chardonnay, which pairs nicely with the chocolate whereas the Chardonnay in the blend pairs well with the coconut.”


This cookie packs a bunch of peanut butter and chocolate. To match its bold flavors, it needs a wine that can stand on its own. Cabernet Sauvignon is bold, has a velvety texture and jammy fruit flavors. These jammy flavors perfectly complement the flavors in peanut butter and chocolate cookies.”


If you’re a Thin Mint lover, I recommend pairing the Girl Scout’s signature cookie with a rich and juicy Malbec, which boasts “hints of cocoa in the aromas and flavors,” making it a perfect match for the chocolate mint goodie.

If you know a Girl Scout personally or see a booth set up in the next couple of weeks, take time to support them. They each set individual goals and work so hard to achieve those. These are young girls with big dreams and are work extremely hard in doing so.

If you are you unsure of where to buy cookies, help support a coworker’s daughter of mine! Jaiden is based out of the Asheville, NC area, but they CAN ship to you nationwide! Check out her link and buy a box or a even case! Individual boxes are only $5.