Easy Mermaid Summer Frose’

A hot summer day is made better with something cool- whether you need this for a mermaid party idea or just a cool treat while you hang out poolside with your friends! There’s nothing quite like combining the flavors of Rose’ wine with Jeni’s Splendid Ice Creams sorbet. Of course, it is perfect on its own… but I love to add a little something extra. Garnish it with something fun and summery, and it becomes the easiest treat with very little effort!

Isn’t that so cute and easy? All you need to “make” this Frose’ Fun is

1 Jeni’s Splendid Ice Creams Frose’ Sorbet

2. Sprinkles of your choice (I found mine in the baking section at Hobby Lobby). I mixed confetti sprinkles with pink and blue sugar pearls.

3. Sugar Mermaid Tail (optional) – I found these mermaid tails at Hobby Lobby in the baking section.

4. Mini gold spoons- I find the mini spoons at Hobby Lobby, Michael’s Craft Stores, or Party City.

5. Serve on a pretty platter! Prissy Plates sent me this bright and happy platter (as a gift) to use for my summer parties, and I LOVE IT! The bright yellow is a like a dose of sunshine, and the ribbons are inter-changeable. Prissy Plates sent me the pink ribbon with a starfish print on it and also the same print in royal blue! The platter makes summer serving easier and prettier! I also. love how, with a change of ribbon, I can use the yellow into fall and then again for spring. And, one of my very favorite parts about the ribbons is the fact that the bow comes pre-tied for us! All you have to do is weave the long ribbon through the spaces on the platter and then use the ends to secure the bow in place. They make it so user-friendly. You can find this exact serving platter here (plus several other styles and colors)!

So, I have to tell you this is one of the easiest dessert ideas for summer- and the sorbet is sooooo good!! It is a grown-up version of the Cherry Berry ice creams I remember getting at Six Flags Over Georgia when I was a kid! Lol! Those were my favorite treat in the summers- how nice to find one that makes us feel like a kid again while having Jeni’s signature natural flavors and colors.

If you aren’t able to find the mermaid tails, simply use your favorite sprinkles. And, one of my best tips for keeping it frozen in the summer heat… garnish the Frose’ Sorbet ahead of time and place back in the freezer to let it all set.

If you take the sorbet out of the freezer, decorate, and serve right away, it may start to melt on you. It really depends on how many you need to make at one time. If you have several to make, I would suggest making them ahead and putting them back in the freezer! If you’re only making one or two..go for it! It is the best sorbet I have ever had! I hope you love it, too! Here’s to making a splash at your next bash!

For more mermaid and “Under the Sea” party ideas, check out this fabulous party!

Still want more mermaid fun? Go here,

There is also more here,

and here!

xo,

Lydia

Colorful Fun Food

Making food look appetizing is always a goal, but making it beautiful, fun, and interesting adds an extra element of enjoyment! It is actually easy, too! I was so happy to discover fruit powders (I order from Suncore Foods) and to learn more about their superfood status and health benefits. It takes smoothies and parfaits to another level! I have made gorgeous yogurt parfaits for adults and adorable unicorn parfaits for kids- read on to see those and more!

My absolute favorite (so far) is the Pitaya Powder. Pitaya is pink dragon fruit- and so the bright, pink color comes naturally. Pitaya powder is full of vitamin C, protein, fiber, and essential amino fatty acids- along with several of the B vitamins.

For this parfait, I layered Greek yogurt mixed with blueberry fruit powder, plain Greek yogurt, yogurt mixed with hibiscus powder, and then the top is yogurt mixed with pitaya fruit powder. I used 3 different medium sized bowls to mix the yogurt with the 3 different powders. Blueberry was my second favorite choice, and hibiscus was my third favorite. Hibiscus is very tart and so be sure to use a smaller amount. I would suggest starting with 1/4 teaspoon of a fruit powder mixed with 1/4 cup yogurt. Add more or less according to your taste preferences. I always end up adding a little more pitaya. You can see the layers in the photo below…

I also love to garnish desserts with edible rose petals, and I find those at Suncore Foods, too. You can see them scattered here and on top of the parfait beside the blackberry. What you can’t see is the fruit that is in the parfait- but it is there! I love berries and chopped apples in between the layers of yogurt.

Another way to use fruit powder is to make a colorful fruit dip. Here I filled a platter with a rainbow of fruit and added small ramekins filled with fruit dip. The dip is a simple combination of whipping cream and lemon curd- and then I added a 1/4 teaspoon of different fruit powders to make each one have a different flavor…

To make the different flavored dips, I ordered a bundle pack that included 4 choices. I chose Butterfly Pea, Pitaya, Blueberry, and Hibiscus (clockwise from top in the photo above). You can see more of the choices in the photo below…

EASY LEMON FRUIT DIP

Ingredients~

1 cup heavy whipping cream

1/2 cup lemon curd (you can find in grocery store pre-made or make your own)

1/4 teaspoon of fruit powders separated

Directions~

  1. Pour whipping cream into a bowl (cold, metal bowl works best if you have it)
  2. Beat until cream is thickened and then add lemon curd
  3. Whip until soft peaks form
  4. Separate dip into 4 bowls and add desired amount of fruit powder and stir.
  5. Refrigerate and serve with your favorite fruits.



UNICORN PARFAITS

My third suggestion for how to get creative using food powders is to surprise your favorite littles with a Unicorn Parfait! The parfait part is made in the same way as described at the top of this post. Simply mix your favorite yogurt with 1/4 teaspoon of fruit powder (each flavor in a different bowl). Layer each flavor of the parfait in a small clear glass or bowl so that the colors show, adding blueberries and/or strawberries between each layer.

For a little extra fun, I added a layer of sprinkles between the white and pink layers. The fresh fruit is also in there between the layers of yogurt. The marshmallow unicorn face is easy to make using edible markers and premade sugar flowers found at Michael’s. I used a toothpick dipped in frosting and then rolled in sprinkles to make the unicorn horn. Attach the horn by pushing it into the top of the marshmallow. The ears are snips of marshmallow made by cutting the top of a marshmallow horizontally and then cutting that piece in half. You can use frosting to attach the ears. Simply draw on the eyes, nose, and cheeks using an edible marker.

And then, the easiest part of all is to place the marshmallow unicorn on top of the layers of fruit and yogurt. Serve and watch those eyes light up with excitement!

If you want the unicorns to stand tall, just put the marshmallow on a tall wooden skewer or straw (or a wooden skewer covered with a straw). These are really fun to serve for a special breakfast or birthday treat. I hope you enjoy all of these ideas!

XO,

Lydia

dog themed party idea
Stay Golden Supper Club- Dog Party Ideas

Hi Friends! I get a lot of questions about the Supper Clubs that I host at our home for my teenage daughter and her friends. It is one of my favorite things that we do, and I am happy to share the ideas with you! My daughter and I usually come up with a theme together- and this one came about soon after we adopted our 2 Golden Doodles…

Photo by Lydia Menzies

It was an easy theme to choose and the details were fun to plan! We knew we wanted to use balloon animal dogs in the decorations because it was just too cute and perfect. Camille made all of the balloon dogs for us!

I often have to be careful about using flowers in our home because my son is very allergic to certain ones. I decided to try to make the balloon dogs look like they were running through grass instead of adding the balloon animals to flower arrangements. When I went to Lowe’s to find grass that I could use, it was very expensive…and so I decided to go with potted lettuce instead. I had gold glitter balls that I tucked in the grass to give the effect of the dogs chasing the (golden) balls.

I left the lettuce in the pots that I bought them in and placed them in a lined, wooden tray- which meant I needed to find a way to hide the pots. I found a colorful puppy dog printed fabric at Hobby Lobby and used it to cover all of the unattractive pots. I love how the fabric added an extra layer of interest and color to the main centerpiece on the table. I also really like the texture of the lettuce! On the second table that we set, the table was much narrower than the other table. Instead of a large centerpiece, I used individual pots of lettuce leaves down the center and added a balloon animal dog to each one by gently using a wooden skewer- be sure to place the pointed tip in the pot and the dull end on the balloon.

I transferred the potted lettuce from the original plastic container into a terra cotta pot and wrapped the colorful dog fabric around each one. I secured the fabric by tying a ribbon around the fabric. You can also see that the table was set with a white tablecloth and a fabric topper with golden polka dots. I used colorful plates on top of white chargers and matched each cup color to the plate color. The dessert cups were actually white with gold metallic dots, but the plate under the dessert cup reflected onto the metallic dots and made each cup look like it matched the plate. That was a cool but unintended detail. I will show you a photo later in the post that shows the gold color of the dessert cups so that you can see what I mean!

For dessert, we had 2 options. Camille made “Puppy Chow” that we put in the cups with a DIG IN sign. We topped the Puppy Chow with Scooby Snack graham crackers shaped like bones. It was such an easy recipe to use to tie in the theme. We used the recipe that I always made for my roommates in college- I think it came straight from the Crispix cereal box, but I am not sure where I got the first recipe. (As a side note, this recipe is also one that my kids make every year when we decorate our Christmas tree- we just rename it “Snowflakes”. It has also been a favorite of our elves and Santa Claus through the years! You should bookmark it for Christmas, minus the dog bones, of course!)

CRISPIX “PUPPY CHOW”

INGREDIENTS

6 cups Crispix cereal

6 oz. semi-sweet chocolate chips (I like Ghiradelli)

1/4 cup peanut butter

1 cup powdered sugar (add a little more if needed)

DIRECTIONS

  1. In a large, microwave-safe bowl, melt chocolate on high for 1 minute. Stir and heat another 30 seconds on high or until melted.
  2. Stir peanut butter into melted chocolate.
  3. Add Crispix cereal into mixture and stir gently until cereal is well-coated.
  4. Pour powdered sugar into a 2-gallon ziplock bag and then add cereal mixture into powdered sugar. Gently toss the cereal and sugar mixture until well-coated.
  5. Store in airtight bag or container and place in the refrigerator or freezer (we prefer keeping it in the freezer).
  6. Serve after candy has chilled and set.

If you prefer, you can use a double boiler to melt the chocolate instead of the microwave.

The other adorable option we had for dessert…cookies from Tara of Bambella Cookies. Tara wows me every single time I order from her! I sent her a photo of our pups, Tuck and Blue, and asked her to put their faces on cookies. She did, and they turned out to be so cute! I also wanted to incorporate “Stay Golden” onto the cookies, and so Tara whipped up some fancy writing in gold, of course!

Of course, we didn’t only have dessert to eat! We couldn’t pass up the chance to have a “DOODLE DINER” and serve hot dogs with fun names for each hot dog… we served this as a hot dog bar.

DOODLE DINER MENU

TODAY’S SPECIAL- GOLDEN DOODLE HOT DOG (Just Mustard)

THE BULLDOG (because we live in Athens, home of University of Georgia Bulldogs) Ketchup with Black Olives

THE DACHSHUND- Just the Weiner!

THE HUSKY- Chili Dog

THE CHIHUAHUA- Salsa Dog

THE GREAT DANE- A Hot Dog with Everything

SIDES~ CURLY FRIES (because Doodles are curly)

GOLDEN NOODLES- Pasta Salad

DRINKS- WATER AND SODA PUP

DESSERT- PUPPY CHOW AND DOG TREATS (COOKIES WITH DOGS ON THEM)

We also decorated with gold balloons that light up- they cast a pretty golden glow on the serving table. One other simple detail that I quickly made was a welcome sign for the front door using typical dog commands…

COME (In)

SIT (Anywhere)

STAY (Golden)

As always, we enjoyed hosting everyone and look forward to the next time! We took a group photo after it was dark, but I am just happy we remembered to take one!

If you have questions that you would like to ask about how we plan our Supper Clubs, please let me know! I am happy to share! Thank you for reading- and stay golden! 🙂

xo,

Lydia

infused water
Refreshing Drinks for Summer

The summer heat always makes an ice cold drink taste so much better- and I want to share some ways to amp up your regular liquid refreshment. From mixing up an easy cocktail to getting creative with a glass of water, these drink ideas will put a little spark in your normal routine. Try one or try them all- and tell me below which one you think you will enjoy the most!

If you follow me on Instagram (and if you don’t, you can click here to follow!), you may have seen the live video that I did with my fun friend Ellen. Ellen and I created this drink for Mother’s Day and it turned out so great!! We were pretty impressed with ourselves with the finished product. Ellen figured out the proportions that we needed while I worked away at squeezing all of the lemons in the house!

As you can see from Ellen’s notes above, we started with 4 ingredients- but then decided to add a fifth ingredient. We added a lemon-flavored sparkling water to top it off. We really loved the flavor that the sparkling water added, but you may prefer it without. It is totally up to your preference, but I think it complements the flavors nicely and ties it all together! Ellen also wanted to use a flowery flavor and so she chose St. Germain to mix with lemon juice, a simple syrup, and vodka. It’s a perfect combo!

Ellen’s Elderberry Lemonade Cocktail

Makes 2 drinks

INGREDIENTS

8 oz. of fresh-squeezed lemon juice (about 6-8 lemons)

2 oz. of Vodka (we used Tito’s)

2 oz. St. Germain Elderflower Liqueur

2 oz. Simple Syrup* (sugar and water)

Lemon-flavored Sparkling Water to top off

Shaker with ice

DIRECTIONS

*Make simple syrup (it really is simple!) by heating 1 cup water with 1 cup sugar and stirring until sugar dissolves. Remove from heat and let cool before using in your drink.

Juice the lemons and pour the juice into cocktail shaker.

Add vodka, St. Germain, and simple syrup

Close shaker and shake.

Pour liquid into glasses filled with ice.

Top with desired amount of lemon sparkling water.

Garnish with lemon slice and a flower and enjoy!

INFUSED WATER

For another simple but delicious way to add a little oomph to your summertime drinks, try infusing water with some of your favorite fruits or veggies. There is a reason a spa always adds a little cucumber or lemon to the water that they make available- it is refreshing and healthy! I love this method for adding flavor to water while also adding nutrients!

For my family, I first tried 3 different variations in 3 different pitchers. These were our favorites in order of our favorites. 🙂

  1. Celery and Cucumber (adult favorite)
  2. Apple Grape (kid favorite)
  3. Kiwi Pear

To infuse water, all you have to do is chop the desired fruits and/or vegetables. Place the fruits and veggies in a pitcher of drinking water and let set for 2-8 hours. I usually make it at night and then it is fully infused in the morning.

After the water is infused, remove the fruits and veggies as they will have absorbed water and will not be so great to eat. My kids didn’t believe me and wanted to taste the water-logged fruit- they are believers now. 🙂 I did add freshly cut fruit and veggies to the glasses just before pouring to serve. A striped straw adds an extra fun touch and some extra color!

There are so many options of what to add to water to infuse it- from herbs to berries. I would love to hear some of your favorite choices! Leave me a comment and tell me what sounds good to you!

PITAYA SPARKLING WATER

Mmmmm…just typing that heading makes me wish for a glass of pitaya sparkling water right now! I have been so happy to discover pitaya powder to add to my drinks and recipes. The color is fabulous and all-natural- it kind of just makes you feel happy when you make it and drink it! This is truly as simple as it gets- and the return on time spent making this is almost foolproof- it always seems to be a hit! It is as easy as adding a pinch or a 1/4 teaspoon to a glass of sparkling water. Pitaya powder has a sweet flavor and so you can start there and add more as you like to discover just how much you like to add.

Another option is to make ice cubes using water with pitaya powder. Simply mix pitaya powder (1 teaspoon to start and add more if you like) in a small pitcher of water and stir well. Taste and add more pitaya powder if you would like. Pour the water mixture into ice cube trays and freeze. When the ice cubes are ready to be used, place them in a glass and pour sparkling water over the cubes and watch the color magic happen. Add a paper straw in a pretty design, and sip away!

What is pitaya powder you ask? And, where do you find it?

Pitaya is also known as dragonfruit. It has a bright pink natural color and is full of nutritional goodness. It is as healthy as it is beautiful! Pitaya is full of Vitamin C, Vitamin B proteins, fiber, and essential acids. It is known as a “super fruit” and helps with digestion, the immune system, and with metabolism. I buy mine at Suncore Foods. The ladies that run the company are wonderful to work with and really love what they do! If you would like more examples of how I use pitaya powder, I will share more soon.

I hope these ideas inspire you to perk up a plain drink or serve something creative and fun at your next get-together! I always love greeting guests with something fun to sip – and I enjoy making something special for my family on a regular night at home, too! Variety is definitely a spice of life and so I encourage you to spice it up with a simple tricks that turn ordinary into extraordinary! You know I love to hear what you think! Leave me a comment below and share any feedback or ideas that you have!

Happy Sipping!

xo,

Lydia

lemon white bean dip with rosemary
Lemony White Bean Dip with Rosemary

This white bean dip is so perfect for a quick appetizer to serve at home or to take to a party. My family always asks me to triple the recipe when I make it for us- they love it that much. I love how simple it is to make!

There was an Italian restaurant in the town where my husband grew up that served a dip similar to this. I always ordered it and so my husband and I started trying to replicate it at home without knowing the exact ingredients or measurements. I love how it turned out! It was coarsely chopped rather than mixed in a food processor when made at the restaurant. I share the way to adjust to the more authentic Italian way at the end of the post, if you would like to try it that way, too! Here are the ingredients you will need for either way…

I use reduced sodium white beans (you can also use Cannellini beans) and then add salt as I like. Regular beans work just as well- I just use less salt if I am serving with a salty cracker or bagel chip.

The first step to making this lemony white bean dip is to put the can of beans, 2 cloves of garlic, and 2 Tablespoons of lemon juice in a food processor.

Blend on low until beans are coarsely chopped, and then pour in 1/4 cup of extra virgin olive oil and continue to blend until desired consistency- usually just a few seconds.

After the beans, garlic, lemon juice, and olive oil are well-blended, remove the mixture from the food processor and transfer to a medium serving bowl. Next, you will add 1/2 teaspoon to 1 teaspoon of lemon zest and 2 teaspoons of minced, fresh rosemary. Stir well.

A side note about using an actual lemon zester…I actually prefer to use a cheese grater to zest the lemon for this recipe. Simply, rub the lemon on the cheese grater over a plate or bowl. The pieces are very tiny and are so good in the dip without being overpowering. The zest gives the extra punch of lemon flavor that I love in this recipe!

I like the citrusy, lemon taste and so I use one teaspoon of lemon zest. If you prefer less, that will work too! Adjust to suit your tastes, but I highly recommend the lemon flavor if you’re a lemon lover!

Season with salt (pepper, too, if you like) and drizzle the dip with 1 extra tablespoon of olive oil to top it all off. I like to swirl it around and then garnish with a sprig of rosemary. You could also add a slice of lemon as a garnish.

Serve immediately with bagel chips, crackers, or a sliced baguette. You can also make this ahead of time and keep in the refrigerator for 2 or 3 days. I actually love the way the flavors taste after it has been made for a few hours. I never get a chance to put it in the fridge- the crew at my house eats it all in no time! I hope your family and friends enjoy like mine do!

And, if you prefer the beans to be more coarse rather than pureed, you can achieve that by using a potato masher. I really like the bean dip when it is made with the potato masher- that was the original way that I made it. The food processor just makes it really fast and easy- and with less chopping because you can put the whole cloves in the food processor to be chopped. But, if you don’t have access to a food processor or just like the more authentic, Italian way- give the potato masher a try and see which way you like better! Just remember to mince the garlic. 🙂

LEMONY WHITE BEAN DIP

Ingredients~

1 can (15 1/2 oz) of Great Northern White Beans (or Cannellini Beans), drained and rinsed

1-2 teaspoons Grated Lemon ( also known as lemon zest)

2 Tablespoons Fresh Lemon Juice

2 (small to medium) Cloves of Garlic

1/4 cup Extra Virgin Olive Oil

I Tablespoon Extra Virgin Olive Oil (for topping the dip when finished)

2 teaspoons Finely Chopped Fresh Rosemary

1/4 teaspoon Salt (add more or less according to your taste preference)

Pepper to taste

DIRECTIONS TO MAKE LEMONY WHITE BEAN DIP

  1. Place the rinsed and drained beans, lemon juice, and peeled garlic cloves in a food processor and pulse until the beans are coarsely chopped.
  2. Add 1/2 cup extra virgin olive oil and pulse in food processor until well combined.
  3. Transfer bean mixture into a small/medium serving dish (this recipe yields about 2 cups).
  4. Mix in lemon zest and minced rosemary. Add salt and pepper to taste.
  5. Drizzle remaining 1 Tablespoon of olive oil over top. Garnish with rosemary and/or a lemon slice.
  6. Serve right away or store in refrigerator (covered) for 2-3 days. Serve with bagel chips, pita chips, crackers, sliced baguette, veggies.

Enjoy!

xo,

Lydia

P.S. My friends Lance and David came over for a quick lesson on making this bean dip- you can see our LIVE video here!

Pots De Creme

If you love a rich and creamy chocolate dessert, then this one is just for you! The name alone- Pots de Creme- sounds very fancy, but you will be surprised at how easy it is to make this decadent and delicious dessert! My college roommate and forever friend gave me the recipe after she impressed me with her fancy dessert on one of my visits to see her and her family. Her husband is half French and so he suggested this treat. She knew me well enough to know that it would be a big hit, and that we would basically eat all of the servings in one night just like our college days!

For this recipe, you only need a handful of ingredients. It is quick and easy to make- you only need to allow time for it to chill. You can find more elaborate recipes- I know they used to add in a step called a “water bath” to finish the recipe, but it just isn’t necessary to achieve the same result. I have also used a double boiler to melt the chocolate and mix in the cream, but I have found that letting the heated yolks and milks melt the chocolate in the blender is the best method for keeping it simple. As you can see in the photo below, it whips up to be so thick and rich… and so small serving sizes are ideal. I use 4-ounce ramekins and a small amount of homemade, fresh whipped cream to top the chocolate goldmine. Of course, you can use larger serving sizes and add more whipped cream plus any other topping you like. Raspberries and strawberries are always a perfect way to up the delish factor, but I am a purist when it comes to chocolate pots of cream.

Chocolate Pots de Creme

Ingredients

12 oz. bag of Ghiradelli semi-sweet chocolate chips (you can also go with darker chocolate if you like)

1 1/2 cups heavy cream

1 1/2 cups whole milk

6 large egg yolks

5 tablespoons of granulated sugar

1/4 teaspoon salt

1 Tablespoon confectioner’s sugar

1/4 teaspoon vanilla extract

Directions to Make…

  1. Whisk the egg yolks, 1 cup of the cream, the milk, granulated sugar and salt in a medium-sized saucepan over medium heat. Continue cooking and stir constantly for about 5 minutes until it is almost boiling. The mixture should be thick enough to coat the spoon or spatula.
  2. Place the chocolate chips into a blender and then pour the milk mixture over the chocolate chips. Use care with the hot milk mixture. If using a food processor, cover the open spout with a cloth to prevent the hot mixture from contacting skin. Blend until smooth– scrape the sides as needed to be sure it is all mixed smoothly.
  3. Pour the chocolate mixture into ramekins and place in refrigerator to set. The pots de creme should be chilled in 2-3 hours.
  4. When ready to serve, whip the 1/2 cup of heavy cream with confectioner’s sugar until soft peaks form. Fold in vanilla. Spoon a dollop of whipped cream on the top of each ramekin. Top with berries, if desired. Serve and enjoy!

If you would like to be more authentic in the way you serve this dessert, look for antique pots de creme serving dishes at antique or vintage shops. You can also find sets or individual pots online. The sets are tiny cups with one handle and a lid. A small spoon is used for eating from the small pots- usually a demitasse spoon. If I were to buy a set for our family to have, I would choose these…


Aren’t they so pretty? I also love the new set made by Mottaheda. The neutral color works for every occasion. But, clearly the decadence of the dessert itself stands alone no matter what you choose to serve it in- a simple ramekin works just fine, too!

I always love to hear how you like the recipes that I share! Leave a comment below and give me your thoughts. Also, if you have egg whites that are left over from making this dessert, you can use them to make this Pavlova! Sometimes it is helpful to be able to make 2 easy desserts at once for special occasions. Happy Baking!