Pink Grapefruit Sandwich Cookies

These cookies are pretty in pink and wont disappoint. They are refreshingly sweet with just the right amount of tartness. Normally, lemon and limes are the go to when baking with citrus, but don’t forget grapefruit. After having these, you’ll wont to find more recipes to incorporate them into! My mother-in-law brought some grapefruit back up with her when she went to Florida and I knew immediately that some would go towards making these cookies. I decided Easter would be the perfect time to try them out. A nice,light sweet treat after a heavy meal. Plus, they just look like a goodie I’d love to find in my Easter basket!

Pink Grapefruit Sandwich Cookies

For the cookies:

  • 1 stick butter, at room temp
  • 3/4 cup sugar
  • 1 egg yolk
  • 1 large grapefruit, zested and juiced
  • 1 1/2 cup flour
  • 3/4 cup cake flour
  • 1/2 tsp salt
  • 1 tsp baking powder

For the filling:

  • 1 stick butter, at room temp
  • 3 cups powdered sugar
  • Pinch of salt
  • 1 Tbsp grapefruit zest, unpacked
  • 2 1/2 Tbsp grapefruit juice
  • 1 drop red food coloring, optional

Zest and juice the grapefruit. Reserve 1 unpacked tablespoon of zest for the filling and add the rest of the zest to the mixer bowl. Cream butter, zest, and sugar on high for 3 to 4 minutes, until light and fluffy.

Add the egg yolk and mix, scraping down the bowl of the mixer.

Whisk together the flours, salt, and baking powder. Add half of the dry ingredients to the mixer bowl, followed by 1/4 cup of grapefruit juice, and then the remaining dry ingredients, mixing each addition until thoroughly combined.

Turn dough out onto plastic wrap and press into a 1-inch thick disk. Refrigerate for 30 minutes.

Preheat oven to 350 and line 2 baking sheets with parchment.

Flour your work surface and divide the chilled dough into quarters. Roll the dough to 1/8-inch thick and cut using a 2-inch round cutter. Repeat until all of the dough is used, you should get roughly 60 cookies.

Transfer to prepared baking sheets and bake in batches, 8-12 minutes, until puffy and the cookies are just barely beginning to brown around the edges. Let cool a few minutes on the pan and then transfer to a rack to cool complete.

To make the filling, cream the butter, powdered sugar, salt, and grapefruit zest on high 3 to 4 minutes. Add the tiniest drop of red food coloring and the grapefruit juice and mix for another minute.

Spread 2 tsp to 1 Tbsp of filling onto half of the cookies. Top with remaining cookies. The browned bottoms of each cookie should be touching the frosting. Store in an airtight container in layers separated by wax paper.

Yields: 30 sandwich cookies

Source: Confections of a Foodie Bride, Adapted from Martha Stewart Living

Spinach Alfredo Pizza

Back when I lived at home my mom and I would head down to the Isle of Palms and Charleston to go shopping. One day, while looking for a place to eat lunch, we saw a man standing with a sandwich board advertising a pizza buffet for $2.99. Sure, that cheap lets give it a shot. What we found was CiCi’s Pizza. The buffet was extensive, the restaurant was clean, and you couldn’t beat that price. Here’s the thing. It was an hour and a half drive from us and we were addicted to the Spinach Alfredo Pizza. Growing up in NY, I had some great spinach pizza when I was young and this just trumped it. Mmm gooey Alfredo sauce!

Living in Maine, we don’t have CiCi’s and my husband hears me whine whenever we see a commercial. I’m not sure why it took me so long to hunt out a recipe. Usually, it’s my first instinct to copy something. When my mom and niece were visiting I decided to try this out since my husband would never eat spinach or Alfredo sauce! I popped the pizza in the oven and prayed that it tasted half as good as CiCi’s. After taking a bite I knew I had nailed it and then my niece commented that she thought it was better. We had some more the next day and it was just as good. Now, I crave that pizza and it’s only been a week! It’s going to be dangerous trying to convince myself that the spinach outweighs the Alfredo, but it’s just so good. What makes this recipe work is the Alfredo sauce. It’s a nice, mild sauce that doesn’t overwhelm like many white pizza sauces do. Go ahead, eat your spinach!

Spinach Alfredo Pizza


  • 1/2 package frozen spinach, thawed, water squeezed out
  • 8 ounces Mozzarella cheese, shredded
  • 1 recipe Alfredo Sauce (below)
  • 1 pizza crust, unbaked

Lay the pizza crust out on a stone or flat baking sheet. Spread a thin layer of the Alfredo sauce on the dough, then top with as much spinach as you’d like. Finish off by sprinkling on the cheese and bake until the cheese is bubbling and just starting to brown, 12 – 15 minutes.

Secret Alfredo Sauce


  • 2 Tbsp butter
  • 3/4 cup heavy cream
  • 3 oz. grated Romano cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Melt the butter in a medium sauce pan over medium heat. Add the salt and pepper. Add the heavy cream and bring to a boil, stirring. Once it boils, remove from heat and allow to rest until ready to make the pizza. When ready, add the Romano cheese, stirring until melted.

Source: The Mom Chef

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Sweet Fruit Dip

Most know I’m a big fan of dips, sweet or savory, it makes no difference. This is a light and refreshing dip, perfect for fruit, chocolate, and cookies. Serving it at the end of March, it brings to mind Spring and its arrival.

Sweet Fruit Dip


  • 4 oz. cream cheese, softened
  • 3 Tbsp butter
  • 1 Tbsp plain or vanilla yogurt
  • 1/2 tsp orange zest
  • 2 1/2 Tbsp powdered sugar

Beat the first 4 ingredients at medium-high speed with an electric mixer until smooth. Gradually add sugar, beating until creamy. Cover and chill at least  hour or up to 3 days. Let stand at room temperature 30 minutes before serving. Serve with cookies, berries, and chocolate.

Source: Southern Living, April 2008


My daughter’s second birthday party was last weekend and I had so much fun planning it and throwing it for her. I love to throw a good party, but I love putting a smile on her face even more! We had lots of kids, friends, and family over to celebrate. We rented a bounce house and the kids had a blast. Of course, there was plenty of food so I wanted to share that with you along with a few of my favorite pictures from the day.

Puppy favor boxes that included a stuffed puppy, sugar cookies with royal icing, and a puppy balloon. I added felt ears to the balloons rather than using construction paper and I created my own boxes out of little take out boxes.

My little birthday girl. She woke up from her nap and came downstairs to a party!

Her puppy cake!

Nutella Puppy Chow


Ham & Cheese and Bologna & Cheese bone and paw shaped sandwiches

Make a wish!

After all of that taste-testing the past few weeks she was very happy to finally dig into the ice cream, cake, and cupcakes!

The Menu

Crudites and Ranch Dressing

Fruit with Sweet Fruit Dip

Nutella Puppy Chow


Chips and French Onion Dip

Pineapple Salsa and chips

Bone and paw shaped sandwiches

Dogs in a blanket

Yellow Cupcakes with butter-cream frosting

Puppy Cake – Chocolate Cake with Marshmallow Fondant

Easy Mint Chocolate Chip Ice Cream, Strawberry Ice Cream, and Chocolate Ice Cream

Sources: Puppy Balloons – adapted from Martha Stewert, Favor Boxes – idea from The Container Store,


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