Parties Made Easy with Shipt

I love throwing parties.  I had forgotten because I haven't thrown one since my baby shower almost two years ago, but if party-throwing was a love language, it would be mine.  Right when I was starting to plan this Blessingway for my two best friends, Shipt contacted me to see if I'd be interested in trying out their grocery delivery service, and it sounded like a great thing to try out, especially for throwing parties!  Truth be told I actually love going to the grocery store.  As a new mom, getting out of the house is a daily must to keep from going stir-crazy in the house with a restless toddler, so runs to the grocery store help me stay sane. 

When do I not want to run to the grocery store?  When I realize that I forgot something on the day of the party and I'm in the middle of setting things up with no time to make a run to the store.  I just add the stuff to my Shipt cart, set it to deliver in an hour, and wham-bam-thank you ma'am, they get my last minute party food shopping done while I'm finishing up everything at home.  Perfect.  

Thank you to Shipt for kindly sponsoring this post. All opinions are 100% honest & completely my own.

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Remixology | Three Outfits with One Jumpsuit Pt. 1

It's been a hot minute since I did a Remixology post! I'm all about maximizing the closet you have, so remixing items in my closet is something I love doing. The whole fast fashion thing where people where things once and then discard them? Not into it.  

I'm super in love with the lightweight and breezy jumpsuit (can jumpsuits be breezy?).  The linen fabric is perfect for summer, and the muted green color feels really versatile.  For this first look I got a smidge fancy by popping on some patent black heels and this cute blouse with frilly sleeves. Date night cocktails on a bar patio?  Sign me up!

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Perfect Summer Raspberry Frosé Recipe

So I'm sure it's no secret that I'm loving rosé (along with everyone else, right?), and since hot summer days are nigh, I wanted to try my hand at some Frosé!  When Stevia In The Raw contacted me to see if I'd be interested in partnering up for a fun summer cocktail recipe, it felt like the perfect time to try making Frosé. 

Since I've been trying to keep my sugar intake down on Keto, Stevia seemed like a great way to give my Frosé some sweetness without the extra carbs, and it's a zero-calorie sweetener which contains extracts from the sweet leaves of the stevia plant.  It comes in convenient 1g packets, so you can easily pop one in your iced tea to add some guilt-free sweetness!  I wanted to add a little something fun to this recipe, so I included raspberries, but if you want to stay really low-carb, nix the raspberries in this recipe!

3 cups Rosé wine (I used Ruza from Winc!)
2 cups Fresh Raspberries
Juice of 1/2 a lemon
Stevia In The Raw Simple Syrup

01/ In a blender, blend the Rosé, raspberries, and lemon juice.  Pour the mixture through a strainer or cheesecloth to remove the berry seeds.

02/ Pour the mixture into ice trays and place in the freezer to freeze for a few hours.  Since there's alcohol in the mixture, it won't ever freeze solid (which is actually perfect for the texture!)

03/  Make Stevia In The Raw simple syrup by heating 1 cup of water with 1/8 to 1/4 cup Stevia In The Raw (1 packet of Stevia In The Raw® is as sweet as two teaspoons of sugar, so keep that in mind!).  Let cool.

04/ When you want to make your Frosé, empty the "ice cubes" into the blender and add 2 tsp Stevia In The Raw simple syrup (you can add more to taste). Blend it all together, (it'll quickly get a slushie texture) and pour!  Makes appx 4 servings.

I actually tried the Frosé with and without the simple syrup added, just to see how it changed the flavor, and I definitely prefer it with that little bit of sweetness added!  This is the perfect summer grown-up slushie, and I plan on spending the next hot day on my patio with a glass of Frosé!  The nice thing about this recipe is that you can keep it in the freezer until you're ready, so it's great if you want to prep for a party beforehand, or if you just want to keep it on hand for yourself!

Want more Stevia In The Raw recipes? Check out these summery recipes:

• Red, White and Blue Wine Spritzer
• Red, White and Blue Soda Float (non-alcoholic)
• Cucumber-Mint Limeade (non-alcoholic)
• Strawberry Rosé Popsicle Punch  

The product, information, and gift card have been provided by the makers of In The Raw® so that I could try the product and share my thoughts and information about Stevia In The Raw®. The opinions expressed in this post are my own and do not reflect the opinions of the makers of In The Raw® sweeteners.

Cheers Delivered

I've pondered the idea of a wine subscription for a while.  I used to be a beer drinker, but as I've gotten older I feel like beer just makes me sleepy, so I usually opt for wine these days.  Even more recently as I've ventured into doing the Keto diet, white wine and rose have been my lifesavers as their pretty low carb (and my favorite summer wines anyway!).  So when Winc contacted me to see if I would be interested in trying their wine subscription I was like, um absolutely.

To be honest, I pick wines at the grocery store based on how cool the label is (sorry not sorry I used to be a graphic designer, I can't help it!).  So having a wine service that evaluates my personal tastes and then has a professional recommendation for wines is rad.  And you can pick how many reds vs. whites you want in each box!  So for this summer box I went for, you probably guessed it, all whites.  It's summer!  All I want on hot summer nights are chilled sparkling wine or rose!

I'm super stoked about Winc, and they were kind enough to send over a discount code for me to share with you guys so you can get $40 off 4 bottles too!  Just head to trywinc.com/lizmorrow to get your summer wine fix!

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Keto Carrot Cake Recipe

Father's Day wasn't a big to-do around our house this past Sunday but I wanted to do something special for Dan, so I decided to make his favorite cake: Carrot Cake.  But Keto!  I always tend to give keto versions of delicious non-keto foods the ol' side-eye but this cake was seriously delicious. And with only 5.5 net carbs per slice, I can eat a slice for breakfast, ain't no thang!  

Keto Carrot Cake
Recipe slightly adapted from WholesomeYum

Cake Ingredients

• 3/4 cup Erythritol (I use Swerve Confectioners)
• 3/4 cup Butter (softened; I use Kerrygold)
• 1 tsp Vanilla extract
• 4 large Eggs
• 2 1/2 cup Almond flour
• 2 tsp baking powder
• 2 tsp Cinnamon
• 1/2 tsp Sea salt
• 2 1/2 cup Carrots (grated, measured loosely packed after grating)
• 1 cup Pecans (chopped; divided into 1 cup and 1/2 cup)

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01/   Preheat the oven to 350 degrees F. Line two 9 in round cake pans (springform is best) with parchment paper.  Grease the sides.

02/   In a large bowl, cream together the butter and erythritol, until fluffy. Beat in the vanilla extract, then beat in the eggs, one at a time. Set aside.

03/   In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.

04/   Stir in the grated carrots. Fold in the chopped pecans.

05/   Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 minutes, until the top is spring-y.

06/   Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Frosting Ingredients

• 8 oz Cream cheese (softened, cut into cubes)
• 4 tbsp Butter (softened, cut into cubes)
• 1 cup Powdered erythritol (again, I use Swerve)
• 2 tsp Vanilla extract
• 2 tbsp Heavy cream (or more if needed)

01/   Use a hand mixer to beat together the cream cheese and butter, until fluffy.

02/   Beat in the sweetener and vanilla, until well incorporated.

03/   Add cream and beat again, until creamy. You can adjust the amount of cream to desired consistency.

Put it all together

If you aren't looking to make a fancy lookin' cake, you can just frost the two 9in. cakes like you normally would, with frosting between the layers and then on the top and sides.

I wanted my cake to have a little more style to it so I tried something new! I recently watched the Milk Bar episode of Chef's Table (if you aren't craving sweets, you absolutely will after watching it), and I loved how she used a plastic sheath mould thing (you can see what I'm talking about here) to create her naked cakes, and I also like how she deconstructed cake, mixed it with frosting and pressed that in to the mould to create layers. 

So that's what I did.  I took my two 9 inch cakes and cut 6 inch rounds out of them, then used the remaining pieces of cake and frosting mushed together and pressed that into the mould to make layers.  And I frosted it in a more "naked cake" style.  I think it definitely was more delicious with the layers that were frosting/cake mixed together than a standard cake-frosting-cake situation. 

I didn't feel like putting chopped pecans on the top, so I made a little carrot round flower instead, but if you want a more classic topping, cut up 1/2 cup more pecans and add those to the top!

If you want to get the nutrition info on this cake, head over to Wholesome Yum, the info might be slightly different as I didn't include a couple of the ingredients she used but it should be about the same!

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