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Finals Shminals



Like with most school-related things, I was over this semester’s finals before they even started. However, I had a good reason to be. My birthday was this past Monday. It was the birthday of all birthdays – the big two-one! To say it was perfect is an understatement and I wish more than anything I could go back to it. My birthday was filled with lots of fun, friends, and food…and cocktails, of course!

My birthday began like all birthdays should – with a shot of tequila. Lucky for me, I live downtown at school and am surrounded by bars, so at midnight my roommates, Cara and Steph, and my friend, Jami, walked down the stairs of our apartment and across the road to the only bar that was open at midnight on a Sunday. When the clock hit midnight, I handed my ID over to the bartender who then proceeded to give me my “first” drink. How exciting! Once happy birthdays were sung and screams of exuberance were made, we headed back to my apartment where my roomies gave me the best gift of all time – a bedazzled bottle of Patron! I was beside myself when I saw it and could not help but to scream a little bit more. We all came to the conclusion that if I were a bottle of alcohol, I would be this classy, magnificent, and one-of-a-kind masterpiece.


My birthday continued the next day when I woke up at 6 AM because naturally, I could not contain my excitement long enough to allow me to sleep until a normal hour of the morning. To pass the time, I got in my car and drove to the grocery store to pick up some orange juice for my morning mimosas that I was planning on having. Once that was taken care of, I continued to just drive around and jam to some music until it was finally light out. Then I went back home and casually jumped on my bed until Steph woke up. As soon as her eyes were finally open I insisted we leave right away for Five Points Bottle Shop because I knew they opened at 9. So we hopped in the car and headed that way with me still in my pajamas because it isn’t a birthday unless you stay in your PJs all day! Once I made a fuss about how it was my 21st birthday and grabbed a sufficient amount of champagne, Steph and I drove home where I immediately popped open a bottle and made myself what I thought to be a mimosa, but if you asked my friends they would tell you it was just a big ol’ glass of champagne with a small splash of orange juice…but who are they to judge?!

I sipped on my mimosas and indulged in my chocolate covered strawberries made by Shari’s Berries that my grandparents sent me. These berries are truly decadent and absolutely amazing! The sweetness of the strawberries compliments the different chocolates perfectly. Between the dark chocolate, milk chocolate, and white chocolate, it is quite difficult to pick a favorite. I enjoyed these treats until Britt came over to bring me a present—a fabulous sweater that I had picked out the day before in the store where she works, Flirt! The two of us then walked around downtown Athens to do a little shopping. Britt couldn’t help but to laugh at my outfit as we walked into different stores. My outfit consisted of my new birthday sweater, my red and pink plaid pajama paints, a long pearl necklace, and my gold bedazzled Jack Rogers sandals. I warned her I would be in my pajamas, but I don’t think she was expecting me to look as fabulous as I did!


Before I knew it, my friends Elena and Jami stopped by to take me to lunch at my favorite cupcake shop, Gigi’s Cupcakes! My favorite cake flavor is carrot cake and it just so happened that their carrot cake cupcakes are one of their featured flavors every Monday. How perfect! Elena also ordered the carrot cake cupcake and you better believe we ate every last bite.

After Gigi’s, I went home, enjoyed some more champagne, and jumped on my bed a little more. A few more visitors came by bringing me even more delicious goodies! Ashley and Skye brought me some amazing treats from a bakery in Athens called, Heirloom Café, including one of their famous moon pies, a cheesecake brownie, and a couple of chocolate covered caramels. They were to die for! My friend Sam also came by with an eggnog cupcake from another cupcake bakery in Athens, Silver Lining Cupcake Co. Shortly thereafter, my mother and Grace, my friend from home, finally made it! By the time they arrived I was finally out of my pajamas, showered and prepared for the night ahead. Fittingly, I had one more little glass of Champagne to prepare for my last exam—French! Anyway, I quickly (but carefully, of course) took my final and got the heck out of there! We all quickly got ready, shared a bottle of Veuve Clicquot (Yellow Label—delicious!) Champagne that my mother bought for me, then headed to my birthday party at The Capital Room, which is a restaurant and bar across the street from my apartment.

Elena and I cheers-ing with our cupcakes at Gigi's!

Carrot cake cupcake!

A few days prior, Cara made a Facebook event for the big day and called it “Ain’t NO Partay Like A GOODSTAT Partay,” because apparently there really ain’t no party like a Goodstat party! We enjoyed delicious food, including bottom-less spinach dip (YUM), numerous mojitos and laughs. I received a few more presents including, a cookbook, a bouquet of mini-bottles, and a few bottles of wine. But I think the winner was my mother’s gift. I tend to be quite clumsy and tend to lose things too often when I’m out and about, so my mother gave me something that would not only prevent me from hurting myself, but would also help me keep track of my belongings. The gift box contained a pink hardhat, a pink suede tool belt, pink safety glasses, and gloves! Once she put all these pieces on me, I quickly felt like I was in a YMCA music video. Thanks Mama!


Dinner came to an end and glasses began to empty, which only meant one thing for me and my friends…time for a birthday bar crawl! I had a list in my head of all my favorite bars that I wanted to visit that night. Dances were danced, and songs were sung, as we made our way first to Moonshine, then Bourbon Street, Silver Dollar, Sandbar, and last, but certainly not least, Cloud, where I visited with my favorite bartender, Sean. Each stop was more fun than the last, and just like one of my favorite artists, Corey Smith, sings in one of his hit songs, “If I could do it again I'd do it the same, not one regret I wouldn't change a thing!”

Yay birthday!!

It was the perfect ending to a great semester and a great way to start my Christmas break. Lookout Greensboro, here I come!
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Camp Poppie!


With spring time and spring break quickly approaching, I’ve decided to share with you my favorite spring time recipe!

For those of you whose dream spring break is similar to that of MTV’s in Las Vegas, then you would be disappointed to spend the break with me. Don’t get me wrong, I love to have a good time, but I also like to relax every now and then, and that is what I plan to do during my break this year. Aside from hanging out at home, I also hope to spend part of my relaxing week at my favorite warm weather destination – Pawley’s Island, South Carolina!

Pawley’s is about 25 miles south of Myrtle Beach and 70 miles north of Charleston. Not only do I love the weather and scenery, I love knowing I always have a place to stay, as well. My Poppie has lived there with his wife, Susan, for 15 or 16 years now, and they always welcome and entertain me each time I visit. When I was younger, they began referring to their home as "Camp Poppie," and it has stuck ever since. My little cousins now use it, too!

Poppie and Susan!

One of my fondest childhood memories of being at Camp Poppie is playing a game in the ocean that we called “Oh no!” I would sit on top of a float and face shore, while my Poppie held on to it until a big wave (or what seemed to be a big wave at the time) emerged. He would then let go and as he did we both yelled “Oh no!” I rode the float into shore, grabbed my float, and swam out to play again and again and again. Poppie and I laughed and played this game for hours at a time, but when we weren't at the beach, I was having just as much fun at their house.

Many kids play outside or ride their bikes around when at the beach. I on the other hand, spent my time in the kitchen. My idea of fun was drawing the table setting repeatedly and making lists of recipes I wanted Susan and I to try. We didn’t save any of my drawings, but a list of recipes I made still remains in their Pawley’s Island cookbook, titled Blessed Isle.



To this day, I still have my fun in their kitchen. A few years ago, Susan and I found a recipe for Key Lime Cake that has now become one of my favorites. Its fruity flavor and bright color are what make it such a springtime treat! The cake has the perfect balance between the cake's tartness and the rich, creamy flavor of the icing. The recipe below is for making the cake from scratch, but for those looking to take a simpler route, I have included the boxed cake mix recipe, as well!


Cake:
From scratch:
   3 oz package lime flavored gelatin
   1 1/2 cups granulated sugar
   2 cups sifted all-purpose flour
   1/2 tsp salt
   1 tsp baking powder
   1 tsp baking soda
   5 large eggs, slightly beaten
   1 1/2 cups vegetable oil
   3/4 cup orange juice, fresh
   1 Tbsp lemon juice
   1/2 tsp vanilla extract
   1/4 cup key lime juice
   1/2 cup confectioners' sugar

1. Preheat oven to 350 degrees and flour 3 9-inch-round cake pans.
2. In a large bowl, mix gelatin, sugar, flour, salt, baking powder, and baking soda.
3. Then, add the eggs, oil, orange juice, lemon juice, and vanilla.
4. Divide batter evenly among the 3 pans and bake for 35 to 40 minutes.
5. Once you remove the pans from the oven, let them cool in the pan for 5 to 10 minutes, then turn onto cooling racks.

Cake mix:
   1 box lemon cake mix
   4 eggs
   1 1/3 cup oil
   3/4 cup orange juice
   1 (3oz) package lime gelatin
   1/4 cup lime juice

1. Mix together cake mix, eggs, oil, orange juice, lime juice, and gelatin.
2. Pour into 3 9-inch-round greased cake pans.
3. Bake at 350 degrees for 25-30 minutes.
4. Once removed from oven, let cool for a bit in the pans.
5. Then punch small holes in the top of cake and pour some of the lime juice over the holes.
6. Once cooled a bit more, transfer to cooling racks. Apply the icing when cake is finally completely cooled.

Icing:
   1  (16oz) box powdered sugar (confectioners’)
   1 (8oz) package cream cheese
   1/2 stick of butter

1. Cream butter and cream cheese
2. Beat in confectioners’ sugar until the mixture is smooth.
3. Spread icing between layers, on the sides, and top of cake
4. Slice, eat, and enjoy!

Leaving Camp Poppie was always a gloomy time. However, that sad day always comes, and I am forced to pack my bags, say my goodbyes and I love yous, hop in the car, and head home. But ever since I can remember, right before driving away, my Poppie and I always put our pointer fingers up to the window of the seat I am sitting in. Having our fingers touch through the glass is our own little way of saying goodbye until next time.

So, if you're looking to have fun in your own kitchen this season, I encourage you to try out this recipe and enjoy its tastes of spring!
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A little taste of family


“What is your favorite thing to bake?” If only I had a dime for every time I heard this question…

My answer sometimes comes as a surprise to people because in their eyes it seems to lack extravagance. It doesn’t have intricate detailing, a variety of different colors, or a number of components. Its appearance portrays it as only a plain, simple baked treat. Don’t get me wrong, I do admire its simplicity, but it is my favorite for a different reason. It is the stories and history behind it, along with what goes on in the kitchen during the baking process that makes it so exceptional. What is it, you ask?

Drum roll, please…..

Pound cake!

 This is not just any silly little pound cake. It is my family’s pound cake. The one that has been in my family for decades and decades. Not only is it my favorite, it is also one of the most difficult to perfect. The many times I have attempted the recipe by myself ended up with me in tears, blaming it on my parents, or simply repeatedly hitting the oven with my oven mitts. In other words, it was never a happy ending for anyone in our house. The cake was always too dry, too moist, sunken in, or just plain terrible. It soon became obvious that it needed a special touch – one that only my Nana can bestow. Throughout the years, she has achieved the title of the “designated pound cake baker.”

The cake is usually only served around Christmas time when our entire family gets together at her house, so it was quite a treat when she made it for my cousin’s wedding this past summer. My cousin specifically asked for it a little undercooked, and naturally, Nana perfected it.

The perfect little wedding cake

During Christmas, it never lasts more than a few days, mostly because my aunt Paige and cousin Cooper split the whole thing for breakfast the very first morning. More often than not, this results in Nana calling one or both of them “soft” -- a term that has become quite the joke in our family. It’s Nana’s way of telling one of us that we’re overweight. “You’re not fat, you’re just ‘soft’,” is usually how it is delivered. The best part about this phrase is the hand motions that go along with it. She always pinches her fingers together like she’s squeezing one of our waists. There’s always a debate over who is going to be the “soft” one this year. No one takes it seriously, though. We just laugh about it as it has become an inside joke between all of us.

Anyways, back to the pound cake! It has the same ingredients you would find in most cakes, but the icing atop it and the times spent in the kitchen making it put this perfect little pound cake ahead of all the rest. It is quite a treat to eat, but when in good company it is definitely a treat to make, as well.

So now I encourage some of you to give this recipe a chance and maybe even add your own little twists along the way!

Pound Cake:
3 cups sugar
3 ½ cups cake flour
½ cup butter
1 cup Crisco shortening
6 medium or large eggs
1 cup milk
1 tsp salt
1 tsp baking powder
1 tsp vanilla

1. Preheat oven to 325 degrees F. For best baking results, have oven on and preheated for about 20 minutes before inserting the cake. Spray or grease bundt cake pan and set aside.

2. Sift flour (although we usually do not) with salt and baking powder in a bowl and set aside.

3. In another bowl, cream together butter and shortening and gradually add in the sugar. Cream thoroughly and then add the eggs one at a time.

4. Then, alternate adding the flour mixture and milk, beginning with the flour and ending with the flour.

5. Add vanilla.

6. Pour batter into pan and place in preheated oven. Let it bake for about one hour and 12 minutes, but if you would like your cake to be a tad undercooked like our family, then shorten the baking time by about 10 minutes.

7. Once cake is finished, remove and let cool.

8. After it has cooled off completely, ice the cake (see recipe below) and decorate however you like!

Icing:
1/3 cup Crisco shortening
1 box 10x sugar (confectioners)
¼ cup milk
1 tsp vanilla

1. Mix together shortening, sugar, and vanilla with electric mixer.

2. Gradually add the milk to mixture (If icing becomes too thick add more milk).
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It's Mardi Gras, Y'all!



This weekend marks the first parades of Mardi Gras season in New Orleans, so I couldn’t think of a better way to start this blog off than with a post about the legendary King Cake!

For those like me who were unaware, the legend says that the King Cake is believed to have originated in France during the 12th century. Early Europeans celebrated the three wise men’s arrival 12 days after Christmas, calling it the Feast of the epiphany, or King’s Day. Their celebration included the baking of a King’s Cake. The cake’s circular form portrays the route the Kings used to get to the Christ Child, which they took in order to confuse King Herod who, in efforts of killing the Christ Child, followed the wise men.

These days, we only find a plastic baby in our cakes. However, in the beginning, a bean, pea, or coin was hidden inside the cakes. The person who found the hidden piece was declared King for the day or was said to have good luck in the coming year!

Where can you find such a meaningful cake? Well, King Cakes can be found in almost any grocery store, but if you’re looking for a super scrumptious one, I recommend ordering from the one and only Sucré in New Orleans.

Sucré's fabulous King Cake 

Last month, a few of my sorority sisters and I attended a formal in New Orleans giving us the opportunity to experience Sucré not only with our eyes but with our taste buds as well! One of my friends could not stop raving about how amazing this bakery was, so it was quite a relief for all of us when we finally found it. I think I speak for all of us when I say finding this collection of heavenly treats was the highlight of the weekend. Although we did not get a chance to sample the King Cake, we were able to stuff our faces with their cupcakes, macaroons, and other delicious sweets.

Us at Sucré in NOLA!

My mother was actually the one who brought their King Cake to my attention. She regularly sends me articles of certain baked goods and recipes from her Garden & Gun magazine that she thinks I’d be interested in, meaning she wants me to make it for her the next time I am home. She’s lucky I love her so darn much! Anyways, in this month’s edition, Sucré’s King Cake is pictured! Along with its appearance in the mag, it was also voted 2011 BEST King Cake by a Washington Post blind taste test! Their signature buttery Danish pastry is filled with a one-of-a-kind creole cream cheese filling. The marvelous taste however, is not the only noteworthy characteristic – the yellow, purple, and metallic colorings atop each cake contribute to making this cake so inviting!

So as people parade on in such fun celebrations, join in on the tradition and indulge in Nola’s most delectable treat!

And if you're nowhere near the streets of Nola here is the link for mail orders! Enjoy :)
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[name=Lindsey] [img=https://4.bp.blogspot.com/-vz7SW19ITak/WNxpelxwtGI/AAAAAAAAA44/zGXh6XxyeegCr8wupxXsGhmn4OHRD62VgCPcB/s100/DSC_0278.jpg] [description=Thanks so much for stopping by! I'm always always always looking for new recipes, decor ideas, and good company, so please feel free to leave a comment or reach out to me via email. Don't forget to subscribe for 203YP updates! And if you're looking to place an order, head to the "Request A Sweet Order" page!] (facebook=https://www.facebook.com/linds.eli) (instagram=https://www.instagram.com/lgoodstat/) (pinterest=https://www.pinterest.com/lgoodstat/)

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