VABailBondsmen.com

08/18/2023

I just made a batch of margarita grapes. I soaked the grapes in a mixture of tequila and vodka for 24 hours, drained them, then rolled them in a mixture of sugar and lime zest. They are in the freezer now so my husband and I can enjoy them for dessert tonight.
Update - I will address some questions people have asked.
✨I used enough tequila and vodka to cover the grapes
✨I did not have enough of the orange flavored liqueur we use in margaritas in the house, so I decided to use some vodka instead
✨The grapes did absorb the alcohol without poking holes in them (there is already a hole where they were pulled off the stem)
✨You could taste the alcohol, but it was not overpowering
✨I used the zest of 2 limes
✨The grapes are meant to be eaten frozen
✨After they froze, I took the grapes off the parchment lined baking sheet and put them in an airtight container
Inspired by a Ree Drummond recipe for Prosecco Grapes.

08/18/2023

Omg I’m in pink sunflower heaven 🌸🩷🌸
EDIT: I am a caterer located on the Gold Coast AUSTRALIA, & sorry, I am not selling pink sunflower seeds!! Just amazing food!!!!

08/18/2023

Banana pudding cheesecake squares 😋
Ingredients
For the Blondie Crust:
1/2 cup unsalted butter melted
1/2 cup light brown sugar packed
1 large egg yolk
1/2 cup all-purpose flour
Pinch salt
1/4 cup mashed ripe banana
1 teaspoon pure vanilla extract
For the Cheesecake Topping:
2/3 cup heavy whipped cream
16 ounces cream cheese 2 blocks
1 cup granulated sugar
3.4 ounce instant banana pudding powder 1 box
1/2 cup milk
1 teaspoon vanilla extract
Optional: Powdered Sugar for extra sweetness
Garnish: Nilla wafers
Instructions
For the Blondie Crust:
Preheat oven to 350 degrees and prepare a 8x8 baking pan with non-stick method of your choice.
In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.
Add blondie batter to pan and bake for 15-20 minutes until just set.
Cool to room temperature and prepare topping.
For the Cheesecake Topping:
Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.
In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
Carefully fold pre-made whipped cream into the cream cheese batter.
Taste and add a little powdered sugar if you prefer it a little sweeter.
Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until completely firm.
Garnish with nilla wafers and serve. ❤

08/18/2023

The romantic sea of ice and snow roses ❤️

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04/15/2022

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