How to make snow cream

When life gives you snow, make snow cream! For those of you who are just getting introduced to snow via the magic of climate change, let me walk you through how to make this delicious icy treat.


First, gather your ingredients: snow (surprise), milk, vanilla, and sugar. Some zealots out there use heavy cream. Then, there is always Paula Deen ready to take it to the next level with sweetened condensed milk. However, I'm a purist and prefer plain old whole milk.

I think it's easier to mix individual servings. In my experience, if you try to make a big batch you inevitably have a ton of quickly melting snow cream and the freezer is of absolutely no help to you. So, scoop your snow into a bowl and sprinkle about two spoons full of sugar and a splash of vanilla to taste. Mix in the milk until you have your desired consistency and ENJOY!

Trust us. We've got lots of snow cream experience. 

4 Reasons Kids Don't Need Cake

A school district in Boone County, Kentucky recently received a great deal of media attention. There were no new test scores or viral videos or even school violence. No, the district got a lot of attention for a new rule.

While revising the district’s wellness policy, the Boone County school district decided ban food from birthday celebrations.

That’s right. No more cupcakes. No more ice cream. No more frosting or sprinkles or icing.

And, let me tell you, people are in an UPROAR.

Spicy Chocolate Bourbon Pops

These popsicles were inspired by Kentucky bourbon and Texas heat. I created the recipe last summer for A Southern Fairytale blog but thought they deserved a repost as the temperature starts to rise! 


  • 2 cups half and half
  • 6 ounces bittersweet chocolate
  • 1/4 teaspoon orange zest
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons bourbon
  • 2 tablespoons dark brown sugar


  1. Place chocolate, orange zest, cayenne pepper, bourbon, and dark brown sugar in glass bowl.
  2. Bring half and half to a simmer over medium heat.
  3. Pour the heated half and half over ingredients. Whisk until chocolate has melted and everything is well combined.
  4. Pour the mixture into popsicle molds.
  5. Freeze until firm, usually several hours or overnight.

Chocolate Chip Cookie Day!

Yes, that's me. Yes, my love of chocolate chip cookies started early.

Yes, that's me. Yes, my love of chocolate chip cookies started early.

Y'all, TODAY is Chocolate Chip Cookie Day. 

If you know me AT ALL, you know this might as well be my birthday. Sure, I have a thing for s'mores, but there is only one dessert that lives in my heart and that dessert is the chocolate chip cookie. It is my favorite food. Period. 

When I was pregnant with Griffin, my blood pressure spiked in the last couple days of my pregnancy. My midwife made it very simple for me. No sugar. No salt. Vegetables and lean meat. Luckily, my blood pressure went down but life without chocolate chip cookies (ESPECIALLY when you are nine months pregnant!) is not really life. Obviously, Griffin agreed because he arrived only a few days after I started the diet. 

I gave birth to my firstborn child. I kissed his sweet face and then I said one thing.

"I want a chocolate chip cookie."

When we completed the Whole30, I felt great. I felt free of sugar and processed food. And yet...the last night of the 30 days I walked into my kitchen and made myself the most perfect, most delicious chocolate chip cookie of all time and felt even better.

My preferred chocolate chip cookie recipe after YEARS of research is Jacques Torres’ Chocolate Chip Cookie recipe adapted by the New York Times


Chocolate Chip Cookies

Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling


2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt. 


1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.


Is this recipe ridiculous? YES. But is it the best? YES!

In a pinch, you can make a skillet cookie. If you’re feeling healthy, you can make these paleo chocolate chip cookies, which I also love. 

Just celebrate Chocolate Chip Cookie Day! Because if chocolate chip cookies aren’t worth celebrating, NOTHING IS.