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Peanut Butter Fudge Pie

October 11, 2017

Mornin', y'all! I'm happy to be back home and back to the grind after an incredible (extra) long weekend with all of my boys. How is everyone's week going? No matter what your answer is, it's about to get better! Today's treat for my loyal viewers is the launch of my PB Fudge Pie recipe, straight off the Thanksgiving menu.


I am SUPER excited about this because it's the first time I'm adding a video to the blog. Sure, I have plenty to learn... but this was so fun already, I can't imagine how much better it will get! You all make it so easy to continue growing in this venture. I hope you enjoy it just as much as I do!


Getting Started: This recipe yields 2 large pies.

A BIG thanks to Baron Fig for being my faithful go-to in the journal world! I use these beauties in the kitchen, in the office, and at home. This is the newest recipe book around here! Check 'em out!



Again, for good measure: See what I did there?


2 cups choc. chips

1/2 lb. butter

1 cup brown sugar 

1 cup sugar

4 eggs

1/2 tsp. vanilla extract

1/4 cup peanut butter


Here is where I squeal with happiness: So excited to debut the first time-lapse video on the blog! I will also write the directions underneath in case you miss anything. Like I said earlier, I'm brand spankin' new to this... we will work out the kinks together! :)


To prepare: Pre-bake (only) the crust for 5 min. at 325 degrees. This helps the filling take less time to cook.


1. Melt butter + choc. chips in 60 second increments (no more than 2-3 minutes). When butter is melted, stir until smooth. Queen's Tip: The butter will melt the chocolate here. Continuing to heat in the microwave will scorch your batch!


2. Add brown sugar.


3. Add sugar. Fun fact: This cools the filling down just enough for the eggs that come next!


4. Add eggs + va