Hi.

Welcome!  I'm Virginia, I started this blog as an outlet for my obsession of beautiful home design, landscape design, cooking, entertaining and DIY projects.  I hope that you will be inspired to browse my collection of photos and ideas that I have found in magazines, blogs and on-line to help you design or remodel you house, beach house or outdoor living area.  I love finding new interior designers or architects that impress me enough to blog about.  I have been a foodie forever and I love to create menus and entertain.  Also, I love beautiful tablescapes, fabrics, flowers and the list goes on....

Beach Pretty Entertaining:  Summer Desserts That Won't Heat Up The Kitchen

Beach Pretty Entertaining: Summer Desserts That Won't Heat Up The Kitchen

Key Lime Pops

Less time in the kitchen and at the beach is what summer is all aboout!   And who doesn't love desserts that will not heat up the kitchen?  We do!  So, hopefully you enjoy these desserts Women's Day shared...and your family and guests will love these delicious and fun desserts to make your day so much more yummy!

 Easy & Delicious Key Lime Pie Pops...get even more delish and drizzle with chocolate!

Easy & Delicious Key Lime Pie Pops...get even more delish and drizzle with chocolate!

Key Lime Pie Pops

Woman's Day

 Jul. 11, 2017 at 4:00 PM

TODAY

 

 

Turn your favorite summer pie into an easy creamy lime and graham cracker frozen treat.

Technique tip: You don't need fancy ice pop molds to make these pops. Try using basic tools you already have in your kitchen, such as small paper cups, a loaf pan, large ice cube trays or even empty yogurt containers.

Swap option: To give these pops a chocolaty twist, swap 16 chocolate wafer cookies for the graham crackers.

 

Ingredients

    • 6 graham crackers
    • 1/4 cup (1/2 stick) unsalted butter, melted
    • 4 ounces (1/2 package) cream cheese, at room temperature
    • 1/2 cup sweetened condensed milk
    • 1 teaspoon finely grated lime zest
    • 1/4 cup freshly squeezed lime juice
    • 1 cup heavy cream, very cold
    • Twelve 3-ounce paper cups
    • 12 wooden craft sticks

 

Preparation

1. In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.

2. In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.

3. Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.

4. Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.

5. When ready to serve, peel the cups away from the pops.


Mango-Sorbet Pie

 

 The combination of flavors will have you craving for me...a sinful way to end the night!

The combination of flavors will have you craving for me...a sinful way to end the night!


INGREDIENTS

  • 18 vanilla sandwich cookies (we used Oreos)
  • 1/2 c. shelled unsalted pistachios
  • 4 tbsp. unsalted butter, melted
  • 2 pt. mango sorbet
  • Meringue cookies, chopped pistachios, sliced almonds and edible flowers, for serving

DIRECTIONS

  1. In a food processor, pulse the cookies and pistachios to form fine crumbs. Add the melted butter and pulse to combine.Transfer to a 9-inch pie dish and press evenly on the bottom and up the sides. Refrigerate for at least 20 minutes.
  2. Using an electric mixer, slowly beat the sorbet in a large bowl to soften slightly. Spread evenly into the crust. Freeze until the mixture is set, at least 4 hours and up to 2 days, covering lightly with plastic wrap after 1 hour.
  3. Just before serving, sprinkle decorations around the perimeter of the pie, if using.

Mixed -Berry Ice Cream Whoopie Pies

 

 This Whoopie Pie is seriously a show stopper...

This Whoopie Pie is seriously a show stopper...


INGREDIENTS

  • 2 1/4 c. all-purpose flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 1/2 c. (1 stick) unsalted butter, at room temperature
  • 1/2 c. granulated sugar
  • 1/2 c. packed light brown sugar
  • 1 tbsp. grated lemon zest
  • 1 large egg
  • 1 c. buttermilk
  • 6 oz. small blueberries and raspberries
  • 1 pt. Ice cream

DIRECTIONS

  1. Heat oven to 375 degrees F. Line 3 large baking sheets with parchment paper. In a medium bowl whisk together the flour, baking powder, salt, and baking soda.
  2. Using an electric mixer, beat the butter, sugars, and lemon zest in a large bowl until light and fluffy, about 3 minutes. Reduce the mixer speed to low and beat in the egg. In two additions, alternately add the flour mixture and buttermilk, mixing until just incorporated. Gently fold in the berries.
  3. Scoop 32 mounds of batter (about 1 1/2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Bake in batches until puffed and the tops spring back when lightly pressed, 12 to 14 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  4. Form sandwiches with the cooled pies and ice cream (about 2 tablespoons per sandwich).
Beach Pretty Entertaining:  A Garden Party Brunch 8|17|17

Beach Pretty Entertaining: A Garden Party Brunch 8|17|17

Beach Pretty Entertaining:  Barbecue in 4th of July Style

Beach Pretty Entertaining: Barbecue in 4th of July Style