Bellini’s were created around the 1940’s at Harry’s Bar in Venice.

Now you find them everywhere. Part of Brunch, a special cocktail at a party, New Year’s Eve, baby showers, everywhere.

Although many view this as a champagne cocktail, it’s actually a sparkling wine cocktail. Two completely different forms of alcohol. Yes, both have bubbles, but the type of grape used is different.

Bellini’s are typically made of pureed white peaches with prosecco wine. At least, in Italy, that is how they are made. Here in the states, any sort of peach and bubbly stuff = bellini. Got to love America, not only are we a cultural melting pot, but we like to bastardize every cuisine out there and make it our own.

I didn’t have peaches, or white peaches. I cheated. I used peach nectar. I still got that beautiful pinkish hue, Bellini’s are known for. Supposedly Bellini’s are named after some artist in Italy that painted with a very complex hue of pink.

Some places cheat even more with this hue adding some sort of juice to it. I did not do such a thing. Why? Because it wouldn’t be considered a Bellini! You want authenticity people!



2 ounces peach nectar
5 ounces prosecco wine


In a champagne flute pour peach nectar.

Fill the rest of the flute with prosecco wine.

Top with a peach slice.

Makes 1.

Ummmm…..yeah. So not into this.

It’s super dry. Which makes sense since the sparkling wine literally can be translated to dry. Add the peach to it, and I still wasn’t thrilled with it.

I’ve come to the conclusion we are more of a mimosa family.



Peach Pie Filling

I’ve been on a pie kick lately. I want to learn how to make pie filling for pretty much every single fruit pie known to man in order to refrain from buying tin pie filling. Sure tin pie filling like lucky leaf is an easy shortcut, but I over what I put in my mouth. That and one of my dreams is to own my own bakery that specialize in homemade pies that use fresh ingredients. In order sort of make this a reality, I need to learn how to make pie filling.

In Lucky Leaf peach pie filling: Peach slices, high fructose corn syrup, corn syrup, water, food starch-modified (corn), citric acid, potassium sorbate and ascorbic acid (preservatives). Yellow 5 and Yellow 6 color added.

Why are there two different corn syrup in it?

Also, I like to taste my fruit in my pies. I like to physically be able to tell what fruit is being used. And trust me, you’ll know and see the peaches if you use my peach pie filling.


Peach Pie Filling

1/2 cup sugar
4 Tablespoon cornstarch
2 Tablespoon lemon juice
2 tablespoon butter
5 peaches, peeled and sliced

Combine water, sugar, cornstarch, lemon juice, and butter and cook until thickened.

Pour into a deep dish pie crust and cook according to pie package directions.

Makes enough for 1 pie. 10 servings. Per serving.

This pie filling is phenomenal. It will blow your socks off.

All you taste is succulent amazing peaches. And they aren’t cooking into oblivion. The butter caramelizes the peaches creating this buttery peach goodness that makes your taste buds dance in happiness.

Love love love it.


Slow Cooker Peach Cobbler

This is the third time I’ve made this recipe. And its the second time it burned, didn’t set right, and what have you.

First time, worked like a charm. Came out perfect. Second time, burned. Third time, burned and didn’t set.


I could not figure out for the life of me what I did wrong. The worst part is the second time I made this, I had friends over and burning food is not something I’m known for. I’ve had epic fails before, but that usually happens the first time I make it. I regroup, look at the recipe again, figure out how to make it better, and try again several months later. If it works the first time, then it should work perfectly every time after that.

Not to mention Bryan’s parents are from Georgia and supposedly his grandmother’s cobbler is the most amazing cobbler ever made. There’s a lot of pressure with peach cobbler in this household. I know it won’t be anything like his grandmother’s, although it turns out I have the recipe on my phone bwhahaha. However, the man has high expectations and I like to try to meet those incredibly high expectations.

As Bryan and I eat my third attempt, it hits me why my second and third attempt was so disastrous. And it’s such a rookie mistake, but I was pressed for time and did a shortcut. I used frozen peaches instead of fresh.

How stupid am I?


I should have seen this coming. Frozen anything defrosts in the cooking process causing extra water. This water ends up ruining the batter by burning or not allowing it to set. Eureka! Science outsmarts me as usual on a molecular and chemical level.

Moral of the story – DO NOT USE FROZEN FRUITS! JUST DON’T DO IT! Take the time to deseed and peel or core or whatever.

Despite the burning on the sides of the slow cooker, the cobbler tasted pretty good. Almost as good as Bryan’s grandmother’s.


Slow Cooker Peach Cobbler

half stick butter, melted
4 cups fresh peaches, peeled and sliced about 1/2 inch
1 teaspoon vanilla
 3/4 cup sugar, divided
1 cup flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
pinch of nutmeg
1 cup milk


Pour melted butter into the slow cooker

In a medium bowl, combine 1/4 cup sugar, peaches and vanilla. Toss to coat peaches.

In another bowl, place flour, baking powder, salt, cinnamon, nutmeg and 1/2 cup of sugar. Stir until well combines.

Pour the milk in the flour bowl and stir until there is no lumps.

Pour batter into the slow cooker.

Slowly pour peaches on top of batter evenly.

Cover and let cook on high for 3 hours.

Makes 6. Calories: 228, Carbohydrate: 42 grams, Sugar: 28 grams, Fiber: 2 grams, Protein: 3 grams.

The recipe originally has you melt the butter in the slow cooker, while you’re peeling the peaches. You can do that, or you can cheat and use a microwave. I also reduced the sugar to a cup because the natural sweetness from the peaches.

Please keep in mind each slow cooker is different. I would check around the 2 hour mark to see how fast the batter is baking. When using the frozen peaches, 3 hours proved to be too long and the cobbler ended up burned.

I love this recipe. The cinnamon spices the peaches perfectly with a hint of vanilla.

And this is perfect for those hot summers. You can make some comfort food without losing the comfort of the AC. Or if you’re like me with no AC and only window units, this is a perfect way to make a dessert without causing your house to become so hot you nearly faint. And it’s not even August in Texas yet!

Also, not at all diabetic friendly. So, make this on special occasions and only eat a sliver of it.

Calypso Corkscrew

Friday, the hubby texts me that he wants to get drunk off of fruity drinks…again.

The only problem is we ran out of booze. So I went to Specs and picked up some Midori, coconut rum, and pineapple vodka. Turns out Sky is the only vodka that has a pineapple flavor. I found citrus galore, but no pineapple.

The first drink I made was a Scooby Snack which didn’t float with Bryan due to the use of cream. So I made it without cream and it turns out it becomes an Alien Secretion. Funny how that works.

These drinks were not considered fruity enough. He didn’t want a wooo girl drink.

So I came across a corkscrew. There’s a million different ways to make a corkscrew. Some involve rum, others vodka, or peach schnapps, or for a more sophisticated drink vermouth. We had vodka, orange juice, rum and sprite. So why not?

Due to what we had, I decided it was more tropical.


Calypso Corkscrew

2 oz pineapple vodka
1 oz coconut rum
2 oz pineapple juice
2 oz orange juice
1 oz peach nectar
1 oz sprite


Pour ice in glass.

Add vodka, rum, and juices.


Add a splash of sprite.

Makes 1 drink. Calories: 240, Carbohydrates: 30 grams, Sugar: 23 grams, Protein: 1 gram.

Its sweet. Its fruity. The use of pineapple vodka takes it the extra mile leaving you feeling like you are on an island.

Hey, if you can’t be on an island, might as well bring it to you. That’s exactly what this drink does.

This is by no means diabetic friendly. The one thing diabetics have to stay away from are these fruity drinks. Especially when orange juice is involve. But atleast its not as bad as a pina colada or any fruit Margarita/Daiquiri. The problems with margaritas and daiquiris you get at bars and restaurants is they don’t use actual fruit. Instead they used mixers that are high in sugar and lord knows what else combined with artificial flavoring. I have no clue why these places can’t simply muddle some strawberries and call it day. With pina colodas, its the coconut cream that gets you every single time.

Also stay away from any cocktail that contains cranberry juice. It’s not cranberry juice they use, its actually cranberry cocktail. The sugary bastardization of cranberry juice.

So if your are going to with fruity drinks be sure that you know what is in it. Oh and stay away from machines that makes most frozen boozy drinks.

Fire Breathing Rum Punch

Sometime you just need a drink.

I know I sure as hell do.

Work was hectic. My boss seemed to be on a war rampage.

As I’m about to leave work, I say cheerfully “Happy Mother’s Day.”
My boss looks at me and says, “I would say Happy Mother’s day but…”
I quickly respond glaring at her, “I’m still a mother even though my daughter’s dead.”
She replies, “Well, I’ll just say same to you. Same to you.”

What a cold hearted cold blooded malicious bitch. What the fuck. Seriously what the fuck.

And she proudly calls herself a Christian! That is by far the most unchristian thing to say. Who the fuck says that to someone.

I called Bryan up while I was driving home and told him about it. When I came home, he took the grocery bags from my hands, set them on the floor and hugged me. All I could say was, “How can someone be so mean? Why would someone say such a mean thing?” Don’t get me wrong, I’ve said some pretty mean things in my life but there is a line you never cross and that’s one of them. I really should have seen this coming, she told me one day that I’m probably not meant to have kids. What the fuck does that mean?!?!

I’ll be honest, I sort of feel like her kids don’t really care about her. I mean they all live in the same city as her but when she asks them to do something it takes forever. For example, she got a new desk that had to be assembled. She calls one of her sons to put the thing together. It takes him nearly three weeks to stop by and put it together. If my mom called me up and said, hey can you put this thing together for me, I would be there in at least an hour probably at most a day. Hell, when my husband comes down to visit her with me, he tries to fix as much as he can before he leaves.

So yeah, I need a drink. I need one badly.

Luckily, earlier today my amazing husband text me, “I wanna get stupid drunk on fruity drinks tonight.”

I love that man so much.

I went to the store and came up with this. It’s a twist to a normal rum punch. Personally, I blame Genghis Grill and their flaming arrow drink. It had mango and pineapple and orange and all these other yummy things in it. But what made it different was the use of their fireball whiskey.

Fireball Whiskey is a cinnamon whiskey created in Canada. The story goes that a mixologist turn mad scientist brewed this whiskey during one of the coldest winters as a way to effectively cure hypothermia.

Real men drink it straight up.

This drink is perfect for any party. Especially when the party is outdoors and it’s cold and you want a cold drink that warms your belly up at the same time.

Fire Breathing Rum Punch

5 oz peach nectar
5 oz mango nectar
5 oz pineapple juice
5 oz orange juice
6 oz Coconut Rum (I used Malibu)
3 oz Fireball Whiskey
2 oz Maraschino Cherry Juice


In a pitcher or carafe combine juices and alcohol.

Mix until well combined with a spoon.

Serve over ice.

Makes 6. Per drink. Calories: 154, Carbohydrates: 25 grams, Sugar: 20 grams.

You want fruity. Something where all you smell is fruit and not the alcohol. Where the fruitiness almost masks the booze until that fireball hits your stomach. This is by far the perfect drink for you.

So yummy.

Down your sadness in this punch. Your tastebuds will dance to island music on your tongue. La cucaracha, La cucaracha, donde puedes caminar….something something something. Where’s my maracas?!?!?!

But on a serious note. This is an amazing punch. You got the islands in the mango, the tropics with the pineapple. To round everything out, you add the peach. And a punch wouldn’t be a punch without cherry juice and orange juice. This is definetly not the punch you can order at the bar.

Then you have the coconut rum, which years and years ago I found out that it’s the coconut rum that makes it a rum punch. Adds that extra flavor. You can order a rum punch with white rum, but it just doesn’t taste the same. I became addicted to coconut rum punches back in 2006. My and my awesome friend Kimikins would sip on them as we played cutthroat with our best friend Q at the local pool hall. That’s what I think about every time I drink one.

The fireball whiskey creates a different layer or flavor that you really don’t taste until the end. Your endnote is a fireball. Pretty cool.