Parties/Entertaining · Recipes

Embarque’s Homemade Ice Cream

Good Day, Embarquers!

I’m so excited to share this recipe with you (which is beyond delicious)!

Click play, and enjoy!


Embarque’s Chocolate Chip Graham Cracker Ice Cream



Makes: 1.5 Quarts

Duration: 1 hour 30 Minutes


  • 1 C Whole Milk
  • 2 C Heavy Whipping Cream
  • 3/4 C Sugar
  • 1 Tbs Vanilla Extract
  • 3/4 Crushed Graham Cracker
  • 1/2 C Mini Chocolate Chips


1.) Mix together the milk and heavy whipping cream. Add in the sugar and vanilla, and combine.

2.) Set the mixture in the fridge for 1-2 hours.

3.) Pull out your ice cream maker and cream mixture. Pour the mixture into the frozen canister (which comes with with ice cream maker), churn for 17-18 minutes.

4.) Slowly pour the crushed graham cracker and chocolate chips in the ice cream, and let the machine churn until mixed together (approximately 2 minutes).

5.) Take the canister, transport the ice cream into a freezable container, and enjoy!


With Love,



Parties/Entertaining · Recipes

No-Bake Chocolate Eclair Dessert

Embarque Chocolate Eclair Dessert

Servings: 20 for a 9×13 pan

Prep Time: 15-20 minutes


  • 1 box of graham crackers
  • 1- 8oz. carton of whipped topping
  • 2 packets of instant vanilla pudding
  • 3 C of milk
  • 1- 1lb chocolate frosting
  • Chocolate shavings (if you’d like)


1.) In a large bowl, mix together the pudding mix and cold milk. Beat until smooth.

2.) Add in the whipped topping, and mix until smooth. Set aside.

3.) Place graham crackers at the bottom of your 9×9 or 9×13 pan.

4.) Add a layer of your vanilla mixture.

5.) Alternate layers of the vanilla topping and graham cracker layers (3 layers of graham crackers) ending with graham crackers on top

6.) Warm up the chocolate frosting  and spread on top of the top graham cracker layer. Add some chocolate shavings if you’d like for added decadence.

7.) Chill for a minimum of 2 hours. ***Better if made the night before serving.


With Love,


Parties/Entertaining · Recipes

Boozy Book Club

Goooooooood Day, Embarquers!


Last week, I hosted book club in my home, and decided upon a summer theme. Let’s be honest, do we really discuss the book at book club? Maybe for 5 minutes… We’re much more concerned about the food and drinks.

Items on the menu were: Pork-filled Jalapeño Poppers, Charcuterie Skewers, Fruit Kabob Skewers and Sarasota Lemonade.

Ready to get started? Let’s do this!


Pork-Filled Jalapeño Poppers:

Servings: 12



  • 12 Jalapeños (halved and de-seeded)
  • 1- 8 oz. package of Neufchatel Cheese
  • 1 lb of ground breakfast pork, browned
  • Cheddar Cheese (to taste)


1.) Brown the ground pork over medium heat


2.) Drain and pat the excess fat


3.) Add in the Neufchatel and mix together thoroughly, and set aside.


***Note: WEAR GLOVES WHEN CUTTING AND CLEANING THE JALAPEÑOS!!! I made the dumb mistake of not wearing gloves, and my hands were burning days later, so… don’t be me, and learn from my mistake.

Moving on…

4.) Wash the jalapeños, cut in half, and scoop out the seeds (I use a tomato scooper)


5.) Scoop the pork mixture into the jalapeño boats. Optional: Sprinkle with cheese


6.) Cook the jalapeños at 350 degrees F for 30 minutes, and enjoy!



Charcuterie Skewers

Servings: 12


  • 12 slices of each, Italian Meat Variety Pack (Salami, prosciutto, capocollo)
  • 24 Mozzarella balls
  • 24 Black and Green Olives
  • 24 Cherry Tomatoes
  • 12 Wooden skewers


1.) Pick your favorite combination of the items above.

2.) Drizzle with balsamic vinegar, and serve!



Fruit Kababs

Servings: 12


  • 12 wooden skewers
  • A variety of your favorite summer fruits


Sarasota Lemonade Recipe


  • 2 bottles of sweet white wine (I recommend a Riesling over a Moscato)
  • 1 can of frozen pink lemonade from concentrate
  • ~3 cups of Sprite (more or less depending on how much you like Sprite)
  • Raspberries (for added tartness and to make a beautiful drink)


  • Mix the ingredients together in a glass pitcher, and enjoy!


With Love,



Best Brunch Bake

Hey Ya’ll!


Long time, no read… I know I’ve been MIA for a while, but… I’m Baaaaaack!

I’m going to be very transparent… I needed to take a hiatus from blogging because the blog lost the fun aspect of sharing ideas I’m living out with my followers. This will be different. This time it’s going to be on my own terms. I’m not going to create content when there is none. I’m not going to make myself post when I’m not feeling like I have anything to contribute. I’m only going to post when I sincerely believe you can use this for your life.

Enough of that! I want to share with you how to create an awesome breakfast dish, without the effort of cooking several dishes.


Embarque’s Brunch Bake

12 servings



  • 1 yellow medium onion (diced)
  • 1 red and 1 green bell pepper diced (diced)
  • 1 dozen eggs
  • 1 bag of thawed shredded hash browns (20 ounces)
  • 1 package of your favorite bacon (cooked and diced)
  • 1 cup of skim milk
  • 1-8 ounce package of cheddar cheese
  • Salt and pepper (to taste)



1.) Preheat the oven to 400 degrees F

2.) Cook your bacon to how you seem fit (I like to cook for 25 minutes in the oven). Turn down the oven to 350 degrees


2.) Drizzle your frying pan with olive oil, and sauté the peppers and onions until golden brown (set aside)



3.) Grab a large bowl, crack the dozen eggs in the bowl, add the milk, and wisk together



4.) Take the bacon out of the oven, and cut into small strips (the short way).


5.) In a very large bowl, throw the sautéed vegetables, bacon, cheese and potatoes together, season with salt and pepper, and mix together



6.) In a 9″x12″ pan, spray with a non-stick spray, and pour in the veggie/cheese/bacon mixture and spread out until even

7.) Pour the beaten eggs in the pan (make sure it’s evenly drizzled over the veggies)


8.) Cook until golden brown 50-60 minutes


9.) Serve and enjoy!




The Ultimate Fall Treat: Swedish Apple Pie

Happy Fall, Embarquers!

This season only seems to be only be about pumpkin (which, don’t get me wrong- I love it!); however, apples don’t get enough credit!

One of my favorite things to do on the weekend in the fall is to go to apple orchards. There are few things more beautiful than listening to the crunch on the fallen leaves beneath your boots, and feeling the cool, fresh, crisp fall air fill your lungs.

After a lovely afternoon, I came home with two large bags of Zestar and Honeycrisp apples and knew I had to put them to good use, so I consulted my mother on her favorite apple pie recipe, and we came up with this little gem. Hope you enjoy!

Dawn’s Swedish Apple Pie


  • 1- 9″ pie pan
  • 4 medium Zestar apples, peeled and sliced (enough to fill the pan 2/3 full)
  • 2 Tbs Sugar, 1 tsp Cinnamon combined in a separate bowl
  • 3/4 C melted butter
  • 1 C Sugar
  • 1 C Flour
  • 1 Egg
  • 1/2 C Walnuts, chopped (optional)



1.) Preheat oven to 350 degrees

2.) Grease pie pan with butter


3.) Clean, peel, chop your apples, and fill your pie pan with your apples


4.) Sprinkle the cinnamon sugar mixture over the apples and set aside


5.) Beat the egg in a small bowl until fluffy

6.) In another bowl, combine the cup of sugar and melted butter. Add in the egg and mix


7.) Pour in the flour and nuts (optional), and mix thoroughly


8.) Take the dough mixture, place on top of the apples, and spread evenly with the back of your spoon to cover the apples.


9.) Sprinkle with cinnamon, and bake for 50-60 minutes… or until golden brown.


Scoop up some vanilla ice cream, and enjoy!



With Love,




Parties/Entertaining · Recipes

It’s 5 O’Clock Somewhere-My Favorite End-of-Summer Cocktails

Happy Friday!

Even though it may be September and people can barely keep calm about Pumpkin Spice Lattes, I am someone that likes to keep summer going as long as I can (since it’s so short in Minnesota). Here are some of my favorite adult beverages for warm weather

Let’s get to it!

Embarque & Co’s Pink Lake



  • Cocktail glass
  • Pestle
  • Small Blender (I used a Nutribullet)
  • Ice (~5 cubes per glass)
  • Your Favorite Vodka (a shot or two, depending on how rough your day is going 😉 )
  • Minute Made 15 Calorie Pink Lemonade (1 Cup per serving)
  • 4 Strawberries
  • Fresh Mint (~6 leaves per cocktail)
  • Collander


1.) Grab your cocktail glass, your mint leaves and pestle. Throw your leaves in the glass, muddle the leaves with the pestle until thoroughly crushed

2.) Grab your blender, Toss in the strawberries and fill with lemonade and vodka, and blend until liquified


3.) Take your cocktail glass, place your cubes and muddled mint in the glass. Place the colander over your cocktail glass, and strain the blended mixture (so the chunks from your drink stay in the colander and not in the finished drink).

4.) Garnish and enjoy!


Embarque’s Summertime Wine 



  • White Wine (pick your favorite, I love a good sauvignon blanc from New Zealand)
  • Your favorite fruit (I suggest peaches, raspberries or strawberries)
  • Pestle
  • Colander
  • Custard cup (or small bowl)
  • Wine glass (of course)


1.) Grab a handful of your fruit of choice, clean it, and toss it in the colander, and rest your colander on your custard cup

2.) Muddle your fruit and make sure the juices from your fruit land in your cup

3.) Take your wine glass, fill your wine glass, pour the fruit juice into the wine glass and garnish with the same fruit and enjoy!


Sarasota Lemonade


-2 bottles of sweet white wine (I personally like a Sauvignon Blanc-to take out a little bit of the super sweet taste- but the recipe calls for a Riesling)
-1 can of frozen pink lemonade from concentrate
-~3 cups of Sprite (more or less depending on how much you like Sprite)
-Raspberries (for added tartness and to make a beautiful drink)

1.) Mix the ingredients together in a glass pitcher. I put this in a large drink container (purchased at T.J. Maxx for $20) for a larger get together.





I hope you try out one (or all) of these cocktails while you unwind this weekend!


With Love,



Salmon for Days

Happy Thursday, Embarquers!


I was at Costco the other day (big surprise), and saw their selection of salmon, and my mouth started to salivate… Salmon is not only delicious, but incredibly healthy for you. It has 40g of protein per serving, no carbs, healthy fats, 100% of your daily B-12 vitamins, the list goes on…

I went out to my garden, picked 5 sprigs of rosemary, grabbed some lemon, olive oil, salt and pepper and get to work.

Let’s do this!

Lemon Rosemary Salmon



  • 2 lbs of salmon
  • 1 lemon (sliced) plus lemon juice to taste
  • 5 sprigs of rosemary (de-stemmed)
  • Salt and Pepper (to taste)
  • Olive Oil (to taste)
  • Foil
  • Cookie Sheet
  • Olive oil spray


1.) Set your oven at 400 degree F

2.) Spray the cookie sheet, line sheet with foil (over spray), and spray the sheet again (to assist in the cleanup process)

3.) Drizzle the bottom of the sheet with lemon juice, sprinkle two de-stemmed sprigs of rosemary on the tray, lay the salmon on the sheet


4.) Salt and pepper the salmon, drizzle with olive oil, sprinkle the remaining rosemary on top, and lay the lemon slices on the salmon


5.) Cook the salmon (uncovered) for 20 minutes


6.) Plate and enjoy with your favorite veggies!


With Love,





Inspiration · Life · Parties/Entertaining · Recipes

7 Ways to End Your Summer

Happy Friday, Ya’ll!


The weekend is here! I was thinking that since there’s only so much time left in the summer, it would be fun to create a list of fun things to do with the rest of the days left. These are not only fun date ideas but also great ideas to do with your friends as well.

Let’s get to it!


1.) Paddle Boarding/Kayaking on a Local Lake

  • Who doesn’t enjoy spending the day with friends on the lake with some ice cold refreshments? 😉
Photo credit:


2.) Go on a Segway Tour of your City

  • I know this may sound a little silly, but let me tell you, I don’t remember laughing so hard as I did doing a Segway tour in Austin. Believe me when I say you should forget about looking dorky for a day, and just get out there and do it!
Photo credit:


3.) Go to a Local Brewery on a Steamy Night

  • I don’t know whether there’s anything better tasting than an ice-cold beer on a hot and humid night.
Photo Credit:


4.) Tube down the Nearest River

  • Last weekend, I went tubing down the Cannon River with my family, and it was such a memorable afternoon filled with so many laughs. This is a great way to spend a hot afternoon with a group of close friends.
Photo Credit:


5.) Make your Own Homemade Ice Cream

  • Ice cream and summertime go together like PB&J, so why not put the extra effort in and make it from scratch. Click HERE for some awesome recipes from Real Simple.
Photo Credit:


6.) Enjoy a Free Local Concert

Harriet bandstand, summer concert.
Photo credit:


7.) Throw an End-of-Summer BBQ

  • Gather a group of friends, have everyone bring their favorite summer dish, make a big ‘ol batch of sangria, and let the fun begin!


Photo credit:


It’s time to make the most of what’s left of summer, and live it up to the fullest! Enjoy!


With Love,






Simple Brussel Sprouts with a Twist

Hey Ya’ll!

Hope your week has been an awesome one!

Something I’ve been trying to eat more are… brussel sprouts. I always hated them as a kid, but I want to give them a second, third and fourth chance 😉

Ready to try it out with me? Let’s do this!


Embarque’s Brussel Sprouts

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1.) Preheat your oven to 400 degrees F

2.) Wash your brussel sprouts and strain

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3.) Cut off the stems (and any yellow or brown leaves) of the sprouts and slice in half

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4.) Place in a bowl, pour the olive oil and sprinkle 1 tsp of the Sate over the brussel sprouts, and stir to coat evenly

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5.) Pour the sprouts onto a foil covered baking sheet, and sprinkle the remaining teaspoon of sate, and slide on into the oven

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6.) Bake for 30 minutes (until golden brown)

7.) Remove from the oven, sprinkle on more sate (to taste) and enjoy!

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I hope this recipe can change your mind about brussel sprouts too! If you’re like me, you’ll pour some into a bowl and devour! 😉 Bon appétit!


With Love,





My Favorite Pico de Gallo

Hey Ya’ll!

I’m baaaaaaaaaaaaccckk!

I apologize on the delay between posts. The past few weeks have been a whirlwind. I sold my house in Austin, moved all my belongings (with a lot of help from my sweet brother and dad- shout out to both of you!) and moved to Minnesota to be near my family.

Back to the post…To give you a little background, my dad has been making this pico for twelve years, and after quite a bit of experimentation, it seems to be almost perfect. Now, let’s get to the good stuff… Who’s ready for some pico?


Let’s get to it!

Daryl’s Pico de Gallo

Makes ~1/2 gallon


  • 24 Roma Tomatoes (quartered)
  • 3 White Onions (diced)
  • 3 Bell Peppers (whatever colors you’d like, but green are generally used)
  • 2 large Jalepeno peppers (add another if you enjoy more spice)
  • 1 tablespoon of Garlic (minced)
  • 1 bundle of Cilantro (only dice the leaves)
  • 2-3 Tbsp Lemon Juice (or to taste)
  • ~1 tsp Salt (or to taste)


1.) Clean all your vegetables thoroughly


2.) Cut the solid ingredients listed above (as directed)

3.) Pull out your food processor, fill up 70 -90% (with ingredients above), and pulse the motor until thorough chopped (but not liquified)



4.) Decide whether your pico needs some more spice, or salt and mix in

5.) Drain the majority of the excess water from your vegetables

6.) Grab a bag of your favorite tortilla chips, your closest friends and your freshly made pico de gallo, and enjoy!



Now go look online for your area’s next farmer’s market to get local farm fresh vegetables!


With Love,