Girls Night!

This week we decided we’d do a dinner just for the girls and it was so much fun. We ate some great food, drank some delicious drinks, laughed, watched a movie and some New Girl. It was a pretty fantastic night. Mary, Annie, my sister (Charlotte) and I even came up with “Don’t Date Guys Who…” list. It’s actually the greatest list ever. Maybe I’ll share it with you all sometime — we got some good laughs out of it 🙂

While we had our girls night, the guys in the group had a guys night. Which they spent watching softball. Boring. Our night kicked their night’s ass. Don’t get me wrong, I love watching sports but softball/baseball bore me to tears.

But back to our dinner. We went super simple and had a taco bar with cheese, beans, lettuce, salsa and my sister’s fantastic guacamole.

Expert avocado dispensing

Expert avocado dispensing



IMG_1891We also made Pimms, the classic summer drink in good ol’ England. It’s so, so easy to make. All you need is Pimms, Sprite, fruit (I like to use oranges, strawberries and cucumber), some sprigs of mint and ice cubes.

Pimms Cup: 


  • 300ml Pimms
  • 600ml Sprite
  • fruit of your choice
  • mint sprigs
  • ice cubes


  1. Place all ingredients in a large bowl/pitcher, mix and serve.
Pimms Cup

Pimms Cup

For dessert I made a simple vanilla cupcake and dressed it up so it looked ‘girly’. Charlotte made some chocolate hearts to stick on top of them to give them a little more girlish charm 🙂

Magnolia’s Vanilla Cupcake Recipe:

(I slightly adapted a recipe from the Magnolia Bakery, found on the Food Network website)



  • 3/4 cup self-rising flour
  • 2/3 cup all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1/2 cup milk
  • 1/2 tsp. vanilla extract


  • 1/2 cup (1 stick) unsalted butter, softened
  • 4-6 cups confectioners’ sugar
  • 1/4 cup milk
  • 1 tsp. vanilla extract
  • Red food colouring



  1. Preheat oven to 350°F.
  2. Line a cupcake pan with cupcake papers.
  3. In a small bowl, combine the flours, set aside.
  4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  5. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.


  1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.
  2. Spread frosting over top of cupcakes.
Pretty pink cupcakes

Pretty pink cupcakes



We made sure Mary and Annie drank lots of water while they were consuming their alcoholic beverages (I was drinking lots of water anyways because I’m on meds for my knee that I can’t have much alcohol with).



Properly hydrating!

Properly hydrating!

Happy eating, everyone!!


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