Greek Yogurt Parfait

It’s supper club time again!  This week Brittney, Michelle and I hosted a Greek night for our month’s supper club dinner.  I was in charge of appetizers and dessert, and we found this delicious looking recipe that included Greek yogurt (so that makes it Greek-ish, right?).  The only problem was they used a lot of almonds, so I made the recipe my own!

Greek Yogurt Parfait


  • 2 C granola
  • 2 T honey
  • ~2 C plain Greek yogurt
  • ~ 2 C vanilla Greek yogurt
  • 1 T honey
  • 1 1/2 C raspberries
  • Serving size glass containers

Mix the granola and 2 T of honey in a bowl.  Spoon a little bit into each glass container to create the base.

Next, mix the greek yogurts and a little more honey in another bowl and spoon that into the containers, layered on top of the granola.

Finally, sprinkle some raspberries on top and refrigerate until ready to serve!  Eat with a  spoon, and don’t feel bad about having a few because they’re healthy!greek yogurt dessert 03

Edits: I ended up just getting 4 of the greek yogurt containers, and squeezing the honey until it seemed right, so my measurements are a little iffy.

I filled 12 silicon liner filled muffin cups with the parfaits and still had some leftover, so put those in little glass sampler sized containers.  The original recipe wanted you to freeze the cups and I ended up freezing the muffin cups, but refrigerating the glasses.  The group decision was that we liked the non-frozen ones better, so the recipe reflects that and this is more of a parfait versus their frozen yogurt concoction.

We made these as a dessert, but they’d also be great for a breakfast item!

greek yogurt dessert 02


Blogger Night @ Gadsen House

Two weeks ago I went to Charleston Blog Society‘s event at the Gadsen House, off of East Bay Street.  I hadn’t been able to make an event in a few months, so I was looking forward to seeing some of the girls I network with each week, as well as check out the newly renovated Gadsen House.

Marianne (Basil and Bubbly) and I headed there together and ended up walking up through the back of the property where the huge courtyard was.  I was already in love with the place from the outside alone with the huge wraparound porches, brick, manicured flower beds.. ahhhhh.


Okay so you could definitely say walking up to the house set the stage for their venue pretty well.  We walked in through the first floor rooms and headed upstairs to where Gillian set up a mock Valentine’s Day tablescape for our styling event.  Check this beautiful and festive table out…

The idea to use kraft paper with white X’s and O’s for the runner was super creative, plus really easy to replicate. And ombre rose centerpieces – yes, please.

I absolutely LOVED the stationery that The Silver Starfish did.  We all know I’m obsessed with watercolor, and I thought the envelopes were really fun.

Now the good stuff –> the desserts.  Swank Desserts had a cute setup with brownies, macaroons and cookies.  I couldn’t get enough of those Mexican hot chocolate cookie sandwiches.. yum.

It was also great to finally meet a few bloggers who I was just virtual friends with previously!  Tiffany, Marianne and myself were stopped for a photo before I indulged in the punch.

VenueDesserts | Signature Drink | Sparkling Wine | Rentals | Paper goods

If you’re interested in joining the Charleston Blog Society — let me know!  I’d love to tell you about it 🙂  Hopefully it won’t be months until I can make the next event!

Plus, I’d love for someone to have an event at the Gadsen House soon… just sayin’

S’mores Dip

Sometimes you see something delicious and just have to share it.  My Aunt Beth sent this to our family the other day, and I have been dying to have a reason to make it ever since.  Who wouldn’t want to eat s’mores without the hassle of a fire?

S’mores Dipsmores dip


  • Bag of chocolate chips
  • Bag of marshmallows
  • Box of graham crackers

Pull out a pie dish, or something similar.  Spread enough chocolate chips to cover the bottom of the pan.  Top with marshmallows.

Bake at 425 for 5-7 minutes.  Serve with graham crackers for dipping.

Edits : Add a layer of Reese cups above the  chocolate chips for a peanut butter twist.

I bet a few girls could finish this off in a matter of minutes.  Looks like I’ll have to see if my friends are up for the challenge 🙂  Also, this would also be great for Valentine’s Day tomorrow!  Just sayin’….

Apple Pie Bites

Last night we had a big family dinner with some of our friends to get together before the weekend ended, and see Lauren & Tj’s new house (and of course give Little Jack some love)!  All of us brought something for the meal, and I ended up with dessert.  I really wanted to make an apple pie, but had been busy painting the corn hole boards all day, and didn’t have the time to make one from scratch.  Thanks to Pinterest, I found a recipe for apple pie bites that were easy to put together, and had the apple pie flavor I was craving!

Apple Pie Bites

Ingredients:apple pie bites 02

  • ¼ C Brown sugar
  • 1 t Pumpkin pie spice
  • 1 t Cinnamon
  • 4 T Butter, melted
  • 2 Granny smith apples
  • 2 (8-ounce) cans Crescent rolls

Preheat your oven to 375 degrees, and line a baking sheet with parchment paper.

In a small bowl, combine the brown sugar, pumpkin pie spice and cinnamon.  Set it aside.

Cut up your apples into ~1/2″ thick slices, and making sure to remove the core.  You can either keep the skin on, or peel them — your preference!  Melt 3 T of butter in a bowl, then toss your apples in the melted butter.

Time to assemble!  Roll out the crescent dough triangles, and sprinkle the brown sugar mixture on top.  Put an apple slice at the wide side of the triangle, and roll it up.  Make sure the dough covers the apple around the edges.

Arrange your crescents on the parchment paper covered baking sheet.  Melt the last tablespoon of butter, and brush some of the tops of the crescents.  Sprinkle a little more pumpkin pie spice on top of the crescents.

Bake for 10-12 minutes, or until golden brown. Cool for a few minutes before serving.  Makes 16 bites.  Use 1 apple, 1 can of crescent rolls, and 3 T of butter for just 8 bites.

Edits : The original recipe calls for apple pie spice, but I didn’t have any so I opted for the pumpkin pie spice that I did have on hand.  I also didn’t add any nuts thanks to my allergy, but you could sprinkle some in on top of the brown sugar.  Lastly, I added cinnamon in the mix because I love cinnamon with apples in the fall!

Results : These were delicious and tasted like fall!  I made a few beforehand since they wouldn’t all fit on one baking sheet and ate 3 of them… I will definitely be keeping this recipe around for times I need a quick, and finger friendly dessert!

apple pie bites 01

apple pie bites 03

Brittney’s No-Bake Reese Cheesecakes

I hope everyone enjoyed their long holiday weekend!  One more supper club related post for ya……

Brittney was in charge of the dessert, and she found a great recipe that didn’t involve baking (we’re all working women and sometimes you need delicious and easy).  She came over a little earlier after work to mix everything up and the mini cheesecakes were ready to eat when everyone was ready!

No-Bake Reese Cheesecakes

Ingredients:brit dessert 01

  • 1 box Jello instant no-bake cheesecake mix
  • 1 1/2 C milk
  • Reese’s peanutbutter cups, 1 per cheesecake
  • ~1 C chocolate chips
  • ~1 C Graham cracker crumbs (there’s some in the Jello no-bake pack)

Pull out your cupcake pan, and put paper liners in each cup.  Unwrap the Reese’s and put them at the bottom of the cupcake liners.

Mix up the cheesecake mix and the milk with an electric mixer for ~3 minutes to get the cheesecake mixed well and thick.  Pour the cheesecake mixture over the Reese cup.  Put your cupcake pan into the refrigerator and chill for at least an hour.

When you’re ready to serve, take the cups out and sprinkle them with the graham cracker crumbs and chocolate chips!

brit dessert 03