Hi! I hope everyone’s having a great holiday weekend..and it isn’t over yet!
I have to start off this post to brag a little about the blogging community. Over the past (almost) 2 years I’ve been blogging, I’ve met the most amazing people. I truly feel blessed (and spoiled ) and consider you friends.
I received a package in the mail from Biz over at My Bizzy Kitchen. She is one of the sweetest people; apparent by simply reading her blog. She offered to send me some of her delicious salsa.
I ripped open the package like it were a present on Christmas morning!
In the package were two different flavored salsas; baja fresh salsa and grilled cherry salsa.
She also sent me an adorable reusable tote bag and chapstick.
Naturally, I had to try at least one of them out. I decided to try out the flavor. Say it with me..yuuummmm!
This came in perfect time for the 4th of July party tomorrow. I’m definitely bringing these over to my parent’s party. Thanks so much Biz! Made my day!
As if things couldn’t get any better, I received a Starbucks gift card in the mail from Brooke over at Bitchin’ Nutrition. I won her giveaway a little while back!
Thanks Brooke! I’m sure this gift card won’t last long!
A lot of relaxing has taken place. That’s what long weekends should be for, in my opinion. My sister and I have been glued to the TV watching reruns of the show Castle. Tonight, we decided to make a dessert to go with our TV night.
6oz milk chocolate chips, divided
1 1/4 cup marshmallow fluff
5 graham cracker sheets, divided
Melt 4oz chocolate chips in a microwave safe bowl in 30 second increments, stirring after each increment, until fully melted.
Stir marshmallow fluff into melted chocolate in two batches. Set aside and let cool for 10 minutes.
Roughly chop up remaining chocolate chips, then place three graham cracker sheets in a large, ziploc bag and crush until fine.
Stir chopped chocolate chips & graham cracker crumbs into cooled chocolate/marshmallow mixture.
You may need to use your hands to fully incorporate graham cracker crumbs. Roll the dough into 14 balls and place the balls on a plate.
Crush remaining graham cracker sheets in the ziploc bag then empty the crumbs into a flat tin or dish. Roll each ball around in the crumbs, then place them back onto the plate and into the refrigerator for at least 15 minutes to harden.
Delicious! I have yet to make a recipe of IGE’s that I didn’t love!
Other Swanky Scoop:
My friends asked me to take their engagement photos for them. I thought they turned out pretty well. Here are a couple of the lovely couple.
I had so much fun taking pictures for them!
Hope you are enjoying the long weekend! My sister and I are enjoying our dessert and are about to hit play on Castle. Obsessed! Have a great 4th!
Again, thanks to all you bloggers and readers. You truly make my day, everyday.