Category Archives: Vanilla

Positively Pink…Drinks!



Why not mix up a festive pink drink this weekend in honor of Valentine’s Day! 

Here are some fun cocktails to choose from…

{Ruby Yacht Cocktail}

{Skinny Cranberry + Vanilla Cocktail}

{Petal Pusher Cocktail}

{Reisling Strawberry Slushies}

…now the hard part is choosing which pink drink to make! 

Cheers to a fabulous weekend!!

{Click images for their source}

The First Snow…


The first fall of snow is not only an event, it is a magical event.
You go to bed in one kind of a world and wake up in another quite different,
and if this is not enchantment then where is it to be found?
~J. B. Priestley

We have been unusually lucky this November…with most days reaching above 50 degrees and most shockingly…no snow!  But Minnesota got back to its cold reality this week with the temperature finally dropping and a Saturday forecast for…snow, measurable snow at that. 

And surprisingly I’m a little excited…there really is always something magical about those first, few flakes dropping from the sky.  Of course that magic quickly disappears once I have to get behind the wheel of my tiny car…ugh!

This is the kind of weekend where I want to snuggle up, pour myself a drink, snack away and play board games!

Here is what I wish I could be drinking…

Vanilla Vodka Chai Tea

via My Life as a Mrs.


6 oz. strong Chai Tea (I used 1 tea bag for 6 oz. water)
2 oz. vanilla vodka
¾ oz. amaretto liqueur
½ oz. simple sugar
½ oz. half n half


Bring 3 cups of water to a boil and steep 4 tea bags for 2 to 4 minutes (following the tea directions on the box). Allow to cool and refrigerate until time of use (3 cups tea will yield 4 drinks).

In a cocktail shaker or tall glass, combine ingredients and shake or stir generously (shaking will froth up the half n half and help release the infused flavor in the spirits). Fill glass with ice and pour drink over ice. Garnish with a cinnamon stick or two.

Here is what I wish I could be eating…

Cheesy Baked Artichoke Dip

via Picky Cook


1/2 cup plus 2 tablespoons (packed) grated parmesan cheese (about 2 ounces)
1/4 cup plus 2 tablespoons mayonnaise
1/4 cup plus 2 tablespoons sour cream
1/2 teaspoon ground black pepper
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
pinch of salt
2 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces

1/4 teaspoon paprika
1 cup Italian cheese blend
French-bread baguette slices, toasted


Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.

Sprinkle dip with remaining 2 tablespoon grated parmesan cheese, Italian cheese and paprika.  Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).

Preheat broiler. Broil until cheese melts, about 2-3 minutes.

Serve warm with toasted baguette slices.


…Yum, yum and one more yum for good measure!  What is your favorite food for those nights you stay in?

{Click images for their source}