BeautyFrosting 30 Days of Gratitude Challenge 2014

It’s become an annual tradition – BeautyFrosting 30 Days of Gratitude #BF30DaysofGratitude.

BeautyFrosting 30 Days of Gratitude Challenge #BF30DaysofGratitude **chalk art by Yumarie Morales

What is it? 30 consistent days where you post a pic on your social media outlets of 1 thing you’re grateful for every day. I choose November 1st to start because it’s not only the month of Thanksgiving but also, my birthday month! But you can start anytime. Don’t let that stop you. You can even start – RIGHT. NOW.

Why do it? In my lifetime, I have found that the single fastest way to surefire happiness is having an attitude of gratitude. I start my day every day by walking my pup and listing all of the things I’m grateful for that day. It reminds me of what I have, quiets the negative self-talk and reminds me of how good I have it, even on those less-than-sunny days when the clouds roll in and the challenges feel like mountains.

How to do it? Simply, choose a day to start and post a picture of something or someone you’re grateful for, every day for 30 days. Include the hashtag #BF30DaysofGratitude so I can see that glow of the gratitude light shine. You don’t have to, of course, but I really love seeing what my readers, friends and followers are grateful for.

My promise: It’ll not only change your outlook, but it’ll change your life.

BF Asks: Are you gonna accept the #BF30DaysofGratitude Challenge?

Recipe Box: BeautyFrosting’s Moonshine Pie

BeautyFrosting's Moonshine Pie

So why a Moonshine Pie? Because I come from a long line of moonshiners.

Yes, I’m totally serious. My dad was a moonshine runner as a kid and, well, our family is still alive and well in the moonshine world.

I find it to be the perfect compliment to the pecans, chocolate chips and coconut in this delicious dessert.

Having said that, I have only baked this pie twice. So why am I sharing it without extensive kitchen testing, you ask?
Because it is melt-in-your-mouth AMAZING.

I’ve had multiple people tell me it’s the best pie they’ve ever had.

A slice of moonshiner's heaven...

When people get passionate about pie like that, you don’t ignore them.
Rather, you share the recipe with the rest of the world.

So, here you go!
This has become the annual Thanksgiving pie I bake.

For the crust, I always use the recipe for my Buttermilk Maple Crust but you can also use a recipe you love or a prepared pie shell. Also, feel free to serve with a vanilla bean whipped cream. Delicious!

Bake, share and enjoy!

1/2 c Butter (1 stick)

1/2 c Brown Sugar

1/2 c Granulated Sugar

1 tsp Vanilla

2 Tbsp All-Purpose Flour

3 Extra Large Eggs

1/2 c Evaporated Milk

1/4 c Moonshine (if unavailable, Bourbon will do just fine)

1/2 c Dark Corn Syrup

1 c Pecan Halves or Pieces

1/2 c Chocolate Chips

1/2 c Shredded & Sweetened Coconut

Preheat oven to 400 degrees.

In a large bowl, cream your butter, sugars and vanilla. Mix thoroughly. Beat in eggs, 1 at a time. Stir in your corn syrup, evaporated milk and moonshine. Add pecans, coconut and chocolate chips. Mix well. Bake for 10 minutes. Then reduce heat to 325 degrees and bake about 40 minutes or until pie is firm. It may jiggle slightly but it shouldn’t be runny.

Let cool and serve with vanilla bean-moonshine whipped cream if desired.

Moonshine Pie: the medley



BF Asks: What’s your all-time favorite pie? 

Thirsty Thursday: The Gratitude Cocktail

I think we all know that I looooooove creating themed drinks for my shindigs!

So, just in time for Thanksgiving & the holiday season, I came up with a cutie of a cocktail: The Gratitude Cocktail.

Gratitude Cocktails for my interview with Nami M. Scott

While, the pomegranate-grapefruit-champagne cocktail itself is DELICIOUS, it’s the activity that accompanies it that will surely make it one of your family’s favorite, future holiday traditions.

Make either a cocktail at a time or whip up a whole batch and top off each glass with a splash of champagne or seltzer and a few pomegranate seeds.

Prior to their first sip, guests go around the room, one-by-one and say what they are grateful for. No one can sip until they’ve expressed a source of gratitude. So fun!

What a wonderful reminder, during the hustle & bustle of the holiday season, of our many blessings!
BeautyFrosting’s Gratitude Cocktail 

Serves 1

2 oz. Sparkling Pomegranate Juice

2 oz. Grapefruit Juice

2 oz. Champagne or Seltzer

Pomegranate Seeds (as a garnish – about 6 per flute)

Combine all juices & bubbles in your favorite, festive, champagne flute of choice and stir with a swizzle stick. Garnish with a few pomegranate seeds. Hand to guests and let the gratitude gushing begin!

Even Miss Ellie wanted in on the gratitude goodness!



BF Asks: What was your Thanksgiving beverage? 



I am calling this past week, Camp Thanksgiving!
It was craaaaaaazy busy! And I felt a bit like a camp counselor, or like Julie McCoy on The Love Boat, what with planning activities for the week for my brother and friends and me!
I had at least one event/activity every night and I will probably be catching up on sleep all week.

And this next week is my birthday week (the big day is on November 30th) so I have no time to get sick or exhausted!

Without further ado, here is High-Low 15!



1) A fashion illustration by the talented fashion artist/illustrator, Bee, at the J.Crew & Vogue party. I can’t wait to frame this piece!



2) My big brother came into town for Thanksgiving. It’s always so fun when he’s here! But, I swear, if he lived here year-round, I would never get ANYTHING done!


3) The most epic Thanksgiving ever with good friends. My most memorable to date. In my friend Sarah’s backyard with lots of candlelight, wine, games, laughter and a full-on dance party. I kept saying that I felt like we were in some winery commercial. So fun! We were up til 4:30!

4) All of the baking fun that comes with Thanksgiving!!

One of my friends said that this was the best pie he’d ever tasted!

Moonshine Pie (the recipe will be up on Friday):

Cowboy Corn Casserole:

Farmhouse Green Bean Casserole:

Buttermilk Cheddar Biscuits:

Pumpkin Cherry & Pumpkin Cranberry cupcakes:

And speaking of cupcakes, check out this southern church social/cakewalk spread. Utterly delightful & delicious!

5) The Counting Crows at The Wiltern with friends. Between staying up late, sleeping til noon and catching these guys, I was pretty sure I must have travelled back to 1997 in a time machine.

Such an amazing week and what a sweet way to see this year come to a close for me!


Ahhhh, the lows. We have to have a good dose of those with the highs, now don’t we?

This week, I have three. Booooooo.

First of all, I’d like to address my sadistic curling iron: “Listen, honey, if we’re gonna be friends, you’re gonna have to stop burning me. Ouch! ” This is the second time that’s been a low in my life.

I had a miscommunication with a good friend and that pains me even more than the burn did. I feel miserable about it and my heart hurts. That’s when you know a friend is a good one – when you hurt because you may have hurt them. I hope it clears itself up soon. I hope.

And, lastly, as you guys know, I am a little on the Pollyanna side.
Okay, A LOT.
So when people bring out the hate, I am always shocked, appalled and – to be honest – a little amused. Last Friday, my dear friend – a talented blogger, writer, artist, photographer and social media expert was attacked on her personal wall on Facebook…by a “friend”. When will the unhappy & unfulfilled stop projecting their own self-hate onto other people who dare to stick their necks out creatively? Go into therapy, read a self-help book but don’t let the hate win, folks. Life is too short.



BF Asks: What was your High-Low this week? 

Thirsty Thursday: The Normandy – a spirit in the spirit of Thanksgiving!

With Turkey day right around the turn and Christmas right around the corner, the next month of Thirsty Thursdays are being devoted to holy holiday cocktails!

Here’s the first one and – boy, oh boy – is it delicious!



9 fresh cranberries
2 thin slices green apple
1 teaspoon packed dark brown sugar
1 tablespoon lemon juice
1 tablespoon simple syrup
1⁄4 cup good-quality Calvados
Ice cubes


  1. In a cocktail shaker, muddle 6 cranberries, 1 apple slice, the brown sugar and lemon juice.
  2. Add the simple syrup, Calvados and a few ice cubes. Cover, shake well and strain into a rocks glass filled with ice.
  3. Top with the remaining apple slice and 3 cranberries.

Serves 1.

We’re thankful for YumSugar for this delish recipe!



BF Asks: What Thanksgiving dishes are you most excited about baking and/or tasting this year?

Thirsty Thursday: Apple Cider Sangria – The perfect Thanksgiving Thirst Quencher

Halloween has its candy-themed cocktails. Christmas has the corner on winter whistle-whetting.

So what have we got for this month between Halloween and Christmas?

Why, Thanksgiving thirst quenchers, of course!
For our first one, we’re serving up Apple Cider Sangria!!!

Thanksgiving Thirst Quencher

Apple Cider Sangria 

1 bottle (standard size) of Pinot Grigio

2 1/2 cups fresh apple cider

1 cup club soda

1/2 cup ginger brandy

3 honey crisp apples, chopped

3 pears, chopped

Combine all ingredients together and stir to your heart’s content. Refrigerate for at least an hour or so (or longer!) before serving. Serve to those you’re thankful for and….ENJOY!