I’ve been so busy! …I won’t go on and on with all my excuses. However, I will say that we are at this moment packing our bags to head on vacation!! Before leaving I really, reallllllly wanted to post about the paleta’s we made on Sunday for my best friends birthday! Sadly, The photo’s of the prep were terrible and they were next to impossible to get out of the molds (please if you have tips I would LOVE to hear them!!). Because of this, and the sun had gone down there were zero photo’s taken of the finished product. They were delicious! and a perfect treat to bring to a Mexican dinner (if you can get them out of the molds!). We ate the most amazing tacos the recipe can be found on her incredible blog ibbyandpop.com
Sadly my photo’s of Monday night have not captured how beautiful and and awesome the evening was! My besties are twins (gorgeous twins) and they looked incredible. Dinner was in Nic’s super cute backyard, surround by her pretty garden and vases of birthday flowers.
Happy 33rd Birthday to the my bestest friends!!! Have an amazing year XOXO I LOVE YOU GUYS!!!
‘Dulce de Leche’ Paleta Recipe:
(6 – 8 popsicles, depending on your molds)
- 2 1/2 cups of dulce de leche
- 2 cans (13.5 oz each) of coconut milk
- Shredded coconut
- Place all the ingredients (except shredded coconut) in a blender and blend until smooth.
- Divide evenly into ice pops molds. Seal and freeze until ready, about 4 hours.
- Sprinkle coconut on baking sheet and place in oven (on low-med heat). Give the pan a good shake through out toasting and make sure you keep an eye on it so it doesn’t burn. When browned take out tray and let it cool
- After removing from popsicle mold from freezer dip Paletas in toasted coconut and serve.
FOR DULCE DE LECHE: RECIPE
June 9. My beautiful best friends’s (there’s two…on the same day…and yes they are twins) birthday! This is also usually the first big summer party of the season for all of us. First stop a BBQ with burgers, beer and caesar’s, then off to the bar down the street to meet more friends on the patio. The night was wonderful, the birthday girls looked beautiful (as always), the burgers perfect, the pub patio pretty much full of only their birthday party peep’s. Bonus, we were close enough to our home to stumble and not have to take a cab (which was awesome!).
I wanted to bring something to the BBQ. I looked through different recipes, cakes, cookies, something BBQ’esque??…and couldn’t make up my mind. I ended up calling Nic & Dan (the birthday girls) to ask what they wanted. I gave them the top picks….Coleslaw. Not just any ol’coleslaw. As requested a sloppy, home-style coleslaw fit to serve with birthday burgers and hot dogs. At first I was going to buy the package of already chopped cabbage, but thought to myself “Nope. These girls deserve some good slaw made with lots and lots of looooove” .
I chopped and shredded the cabbage and carrots then stuck the big bowl in the fridge. Minutes before heading over, I mixed up the dressing and the coleslaw wrapped it and off we went.
- 2 green onions, chopped
- 1 large carrot, chopped
- 1/8 cup chopped fresh parsley leaves
- 1 cabbage head
- 1 cup mayonnaise
- 1 teaspoon coarsely ground black pepper
- 4 tablespoons sugar
- 1 teaspoon lemon-pepper seasoning
- 2 tablespoon white vinegar
- Cut/shred cabbage and carrots,
- In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss.
- Chill for 1 hour.
*Paula Deen’s ‘Lady’s Coleslaw’ Recipe
HAPPIEST HAPPY BIRTHDAY TO MY AMAZING BEAUTIFUL BESTIES!!! XOXOXO I LOVE YOU BOTH SO, SO MUCH!