Moscato Wine Punch

moscato wine punch

We celebrated Mother’s Day by hosting our mothers and immediate families for our annual Mother’s Day dinner!

We’ve done it for 3 years now, and I love being able to let my Mom and Mother in law sit back and let someone else do the work for once!

This year I wanted to switch things up a bit and serve something a little different than the regular selection of wine we usually serve. I got this recipe a while back from a friend and had to try it out!

It’s refreshing, very light and  was the hit of the party!

If you’re looking for the perfect punch for a bridal or baby shower, or even any beautiful summer day this is it!

Moscato Wine Punch

  • 1 Bottle Moscato wine
  • 1L bottle of sprite
  • 1 bottle of Simply lemonade Pink Lemonade
  • 1 pint raspberries
  1. Combine all liquid ingredients into a large punch bowl, drink dispenser or jug.
  2. Mix well
  3. Serve with a few ice cubes, topped with a 2 or 3 raspberries.

I know I’ll be making this punch again sooner rather than later!

Cheers to all of the amazing moms! I hope you all had a great day, surrounded by the ones you love. ( Here’s hoping you even got a chance to take a nap or two!)


xo, Fran


Garlic + Parmesan Mini Monkey Bread

garlic parmesan mini monkey bread

We have pasta night at least once a week around here.

What’s better than sopping up all of that leftover sauce with a fresh roll? (Nothing, nothing at all!!) 

Let’s be realistic, who has time to make fresh rolls on a weeknight?

Now you do!

Or at least people will think you do….. Thanks to a tube of buttermilk biscuits!

  • 1 Tube of refrigerated buttermilk biscuits
  • 1/4 Cup Melted butter
  • 2 Tbsp grated Parmesan cheese
  • 4 cloves of garlic, minced
  • 1/2 tsp dried parsley
  • 1/2 tsp dried basil
  • pinch of salt

preheat oven to 400, grease a muffin tin

  1. Cute each biscuit into eights, making 64 pieces in total.
  2. In a large bowl, whisk together all of your ingredients. Reserve 2 table spoons of your mixture for later.
  3. Add in biscuit pieces and toss until all pieces are well coated.
  4. Place 5/6 pieces into each muffin cup. Press the last piece gently into the center.
  5. Bake until golden brown, about 8 to 10 minutes.
  6. Top with reserved butter mixture while still hot and serve immediately!

You’ll love these rolls and no one will ever guess they all started as a refrigerated roll out of a tube!



xo Fran