Alfajor-ish Icebox Pie

Alfajor-ish Icebox Pie // Wit & VinegarI’m just going to assume that if you read the blog you probably follow me on instagram which means you saw that last week I was trying to live my life in Mexico where the micheladas flow like a river into my mouth. What you didn’t see was that 5 days in I got food poisoning and had a very limited range in regards to travel because I didn’t know where to get a toilet that could be strapped to my body. But in not TMI news there’s a michelada post to school the children in the werks.

Alfajor-ish Icebox Pie // Wit & VinegarWhen I was able to move it was pretty much to the convenience store to buy 2 giant bottles of water and cookies and chocolate ¯\_(ツ)_/¯

Those Marias cookies above were definitely purchased and I just pretended they were saltines and good for me and had weird memories about my mom buying them for us when I was a kid. They’re basically those animal crackers but, you know, not shaped like animals. They’re not very sweet and have sort of a lemony flavor, and they’re perfect for something like an icebox cake/pie/excuse to eat whipped cream.

Alfajor-ish Icebox Pie // Wit & VinegarAt it’s simplest form the icebox cake is just a bunch of cookies or whatever stacked up with whipped cream then it’s left in the fridge where the cookies or whatever softens from the cream and sort of becomes one with said whipped cream. It’s a glorious magical thing.

I thought I was going to be super cute and use dulce de leche with the cream and have it taste sort of like an alfajor, which is this cornstarch cookie with dulce de leche filling, but instead it just tasted really good with a gentle touch of the alfajor. We’re still living our life, it’s okay.Alfajor-ish Icebox Pie // Wit & VinegarThere’s also cream cheese with the whipped cream because I’m a patriotic american and I like there to be a little more body-ody-ody to my icebox cakes. This cake itself is actually pretty rich so naturally I put just a little more dulce de leche over the top with a sprinkle of maldon then eat 4 pieces while listening to bitch better have my money.

To health and sugar!

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Peach Rosé Quick Jam // Wit & VinegarIt’s officially that time of year where there’s a ton of fruit on sale and I buy 6 pounds with hopes to make a thousand cans of jam but in the end my body goes ¯\_(ツ)_/¯ and then I’m just the asshole with 6 pounds of fruit on his counter, all ripe and nowhere to go.

Last week I had a said yearly moment at Sprouts where peaches were 4 pounds for a dollar and I turned into some sort of thieving vulture where I swooped in and bagged as many as I could. It was like that cash wind box thing you got to go into in grade school if you sold enough magazines. I was never that kid because I knew at that age that instead of asking a bunch of my parents friends to subscribe to reader’s digest it would probably be easier to ask my parents to just throw 20 singles at me. I’m now sad I never tried for that.

Peach Rosé Quick Jam // Wit & VinegarIt basically seemed just like those money hurricane box events except none of the peaches were going anywhere and I had a bag and none of the peaches went in my pants. I think maybe I was just high on the good deal, because you know, THE DRAMA.

I got my six pounds for a buck fifty with zero ideas for what I was going to do and told Steve that I couldn’t believe how good the deal was at least 10 times on the way home.

Peach Rosé Quick Jam // Wit & VinegarOnce we made it home I had decided that I was going to make jam, this is the year, THIS IS MY YEAR. I tried two batches, and both failed semi-miserably. I anger threw them in the trash then tried a small batch with the last few peaches I had and here were are today putting alcohol in the jam.

Peach Rosé Quick Jam // Wit & VinegarOne great thing I love about this recipe is that it comes together in about 15 minutes and only makes about a cup or so because we all know that a million jars of jam is kind of a pain in the ass. The other great thing is the addition of the rosé because rosé makes everything better. It’s not necessarily a smack of rosé, but more of a subtle flavor that sort of just balances everything. You put this stuff down with some ricotta and toast at a brunch and at least two of your friends are turning into dwayne the rock johnsons ready to fight. If rosé isn’t your thing because you’re a witch, don’t worry, I have you covered.

Now let’s pump up the jam.

Sunglasses guy emoji.

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Burnt Marshmallow Pudding Pops // Wit & VinegarHAPPY POPSICLE WEEK HUMP DAYYY!

Have you guys been following the drama that is Popsicle Week 2015? There’s already been 30ish that I want to make and there’s still 30ish more to come but idk if my body can handle it. Seriously though 65+ recipes is insanity and I’m so #blessed that there’s that many kewl bloggers that like popsicles as much as me.

Burnt Marshmallow Pudding Pops // Wit & VinegarFor my appearance fee I decided to attempt pudding pop 2.0 by freezing burnt marshmallows that I mix with pudding because I have no shame. Broiler s’mores have practically been a food group over here because they’re fast and perfect and I luv everything about them, which means toasted/burnt marshmallows make up a decent chunk of my body.

I’m just adding to the supply.

Burnt Marshmallow Pudding Pops // Wit & VinegarThese guys are pretty great with a barely sweet pudding base and all the toasted burnt bits that you love from marshmallow heaven. I could easily see these dipped in magic shell and coated with crushed graham crackers but then they’d be s’mores pudding pops and there’s something so great about the burntish flavor of the marshmallow going solo.

Do yourself a favor and make these then go over to the popsicle week page then GET YOUR LIFE AND MAKE ALL OF THOSE then thank me later.

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It’s actually just a light re-do to hold me over until I really want to get into it. Think of it as lipgloss and mascara, enough to make me look awake. Also there’s still some kinks so don’t try and click on my actual face because it probably wont go anywhere. Things were just getting so stale and I don’t like stale plus popsicle week is next week (!!!!!!) and I need to put pants on when company comes over.

This year is going to be even bigger than last year (65+ recipes) so your freezer shall never be empty. Also if you’re a blogger waiting for the second email it’s being sent today. Prepare your bodies, ring the alarm.

I don’t really ahve any plans for this weekend except for plan out popsicle week and actually shoot my ‘sicles soooo I can probably make like a quarter of these, but idk don’t hold me to that.

Coming in strong with drinks is Adrianna and these plum shandies. That’s actually my veiny handiwork in those photos so that means I definitely drank at least one of those glasses. They’re extremely good.

I have yet to let my body experience pimiento cheese for no reason other than the fact that I’m afraid I would eat an entire batch with a loaf of bread, #breadtomouth. Molly mayyy have just pushed me over the edge.

Sarah says we have to eat sundaes because it’s the weekend and I’m like yeah, okay, let’s not fight about it. (ALSO PEANUT BUTTER CARAMEL)

I secretly really love buckles because it’s basically cake that I think is healthy because there’s fruit on top. It’s science. Cindy probably know what I’m talking about with this cherry almond buckle.

The other day Steve mentioned he wanted to try cooking tofu and I said who are you what have you done with Steve tofu is not meat. If he is being serious then this tofu bahn mi from Megan might be a nice gateway.

I’m big on lime tarts so the boys at Probably This made me a thai inspired one! jk they didn’t know they made it for me but I’m still going to eat all of it.

Then I’ll wash it down with several of these watermelon slushies. But seriously I have a watermelon in my fridge right now that’s pretty much asking for this future.

Ceviche is my number one summer food craving because I can just lay out in the sun and eat a giant bowl and think it doesn’t have any calories. I like to think this shrimp cucumber salad from Sydney is like maybe a second cousin.

I’ve been craving shortcakes like crazy and these olive oil bebes smothered in whipped cream and sour cherries from Sarah sound crazy good.

Every day is taco tuesday in my house so obviously I need these roasted corn and crispy prosciutto cuties from Rachel and Lucy.

I despise frying but I love crsipy chicken wings and Stephanie has answered my prayers with spicy Thai oven fried chicken wings to eat with my thai lime pie.

I don’t really like the kombucha but I know my sister loves it. I think christmas will be a kit and a link to Tracy’s how to. I’m still intrigued/very scared by that scoby creature.

MORE SLUSHIES 4EVR, with Gab and his young coconut and dark chocolate slushie that’s just saying hey you, raspberry liqueur me.

Last but def not least is Erika with a very large plate of potato salad that I want all to myself. I am ashamed I’ve never put arugula in my potato salad now.

Music this week is the not super new Florence and the Machine that I’m still trying to get acquainted with, but it’s okay we keep going out and hitting it off. I actually haven’t watched this video but maybe there will be boobs.



Peach Ginger Ale // Wit & Vinegar

Okay we need to be clear about one thing: This is a post about peach ginger ale and blueberry ginger ale. We’re not mixing the two, mainly because if I learned anything with my art degree it’s that peach and purple would make poop and I’m not even about to photograph that, but also peach and blueberry ginger ale is less of a mouthful.

I know, drinks two weeks in a row, but it’s hot as balls right now which means I want to be showered with all the cold beverages but gently, with a straw, in my mouth.

I’m very good good at making things weird.

Peach Ginger Ale // Wit & Vinegar

This whole thing actually came about because I got so excited about blueberries being on sale that I bought approximately way too many and figured hey maybe I should make something for the blog. Pie bars happened for the 4th of July (v patriotic) and I still have enough for muffins so I thought I’d just make some ice cold drink that I can have constantly in the fridge for emergencies/empty glass syndrome.

Blueberry Ginger Ale // Wit & Vinegar

Since we’re best friends and I’m being honest I really don’t like ginger in a lot of things. I definitely can’t do the palate cleanse with sushi because the straight up ginger makes my mouth feel like it’s chewing on a bar of soap. This is not on brand for my mouth, but I know what it tastes like because there were two instances where kid Billy thought it would be kewl to yell obscenities at his mother. Kid Billy didn’t learn the first time.

Blueberry Ginger Ale // Wit & Vinegar

This ginger ale actually walks a fine line between regular store bought ginger ale and ginger beer, which is usually too strong for me. The fruit is a nice little addition, and gives it a nice vibe, but it definitely rides shotgun with the ginger. The cool thing is that you could pretty much use any summer fruit you wanted/had lying around because I will always be known as the gurl that forgot she bought those on sale nectarines.

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Happy almost 4th of July!!

Land of the free, home of all the foodz.

We’re headed to a BBQ tomorrow at a friends house with the dogs so my to-do list looks like this:

All of those are v important, v patriotic. But of course I had to throw together all the greatness that’s #blessed the internet this week for your BBQ extravaganza.

From my archives: I have the blackberry pie bars, made with blueberries because Sprouts was basically giving them away, the agua fresca from Monday would be awesome for a crowd, this raspberry fluff because everyone loves a giant pink cloud on fireworks day, roasted strawberry lemonade to impress everyone, and this potato salad from 5 years (!!) ago when nobody read the blog. Let’s pretend the pictures are still there!

From everyone else on the internet:

Adrianna has us covered on two bases: everything hamburger bunz and classic cherry pie because patriotism.

Can you bring doughnuts to a BBQ? yes? cool. Joy made some bebe peanut butter chocolate ones that I would like to casually smash into my face.

Sydney thinks she’s cool (she is) with her own round-up of goodness.

Blueberry Key Lime Cheesecake Tart from Emily because you need to impress everyone before the fireworks.

Cindy made agua fresca too! Dark cherry because cool dude wearing sunglasses emoji.

These chocolate chip cookies are one of my favorites from Megan’s archive that I’ve actually taken to a BBQ before with nothing short of stellar reviews.

The Honestly Yum kewl dudes went and casually knocked it out of the park with blueberry pie ice cream sandwiches.

MORE BLUEBERRIES with Blueberry Bourbon Basil Smash from da boys over at Probably This for your 4th of July wasted look.

Of course we need burgers so Brandon made everyone Basil Turkey Burgers with fresh ground turkey thighs because he is very smart and knows what he’s doing.

Sarah has this insane looking s’mores crackle cake that I would secretly steal and eat myself if I saw it at a BBQ.

MORE PIE. ALWAYZ. Peach Purple Basil Hand Pies from Phillip bring all the boys to the yard.

AND if you’re a purist that needs their flag shaped something, Alana has you covered with a Coconut Pudding Flag Tart, and Stephanie has red, white, and blue mini pavlovas so you can be America 4evr,

For music this week, we’ve got a jam Megan tweeted at me for our much needed baking dance party. It would also be super super great for your 4th of July partay or the no pants party you have afterwards with only your dogs.