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Boozy Peach Lemonade

There’s nothing more symbolic of warmer weather or more refreshing than lemonade. Scratch that- there’s nothing more refreshing than peach lemonade. The tart of lemons combined with sweet Georgia peaches and spiked with a little infused vodka, well you now have the perfect warm weather libation. Cheers!
Truly, MKR

Boozy Peach Lemonade
prep time
15 Minute/s
cook time
total time
15 Minute/s
Serves 16Ingredients
  • 2 ounces peach flavored vodka such as Absolut APeach
  • 1 1/2 cups sugar
  • 1 cup hot water
  • 2 1/2 cups fresh squeezed lemon juice
  • 1 cup fresh peach juice or puree
  • 3/4 gallon cold water
  • thyme to garnish
  1. In a 1 gallon+ container, place sugar and hot water, and stir until sugar dissolves.
  2. Add lemon juice, peach juice, and cold water, stir. To get 1 cup of fresh peach juice peal 5-8 peaches (dependent on size) and juice in juicer or Vitamix. For a puree simply peal, slice, and muddle.
  3. Add vodka, stir until well mixed.
  4. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of thyme.
  5. **If you are using a peach puree rather than peach juice don't add to entire mixture, just muddle and add to each glass before pouring.**

Photography: Rustic White | Recipe & Styling: Waiting on Martha | Gold Rocks Glass: Waiting on Martha

Mandy Kellogg Rye

Contributing Editor: Fashion, Food, + Lifestyle
A Blossoming Easter Tablescape

Easter has always held a special place in my heart. It’s been a time of new pastel dresses for church. The beginning of sunny weather. Sugary confections. Daffodils as far as the eye can see. And most importantly, time spent with friends and family feasting around the table. A table set with a sea of natural yellows and greens, bunny themed plates, and homemade coconut cake. Happy Easter Loves! Truly, MKR

Photography: Rustic White | Concept & Styling: Waiting on Martha | Florals: Lindsay Colletta | Coconut Cake: Lush Cakery | Calligraphy: Ashley Buzzy McHugh | Julep Cups, Striped Candles, Gold Rocks Glass, Cake Plate, Faux: Waiting on Martha | Bunny Plates: Williams Sonoma

Mandy Kellogg Rye

Contributing Editor: Fashion, Food, + Lifestyle
Orange Carrot Cupcakes

With Easter right around the corner, carrot cake recipes are popping up everywhere. This recipe is an easy version of the classic, in cupcake form. Light, moist, filled with a spiced carrot flavor and topped with the perfect orange zest buttercream- these delightful cupcakes are the perfect way to end your holiday! For more, head on over to Grandbaby Cakes.

Orange Carrot Cupcakes
prep time
30 Minute/s
cook time
25 Minute/s
total time
55 Minute/s
Serves 12Ingredients
  • 6 ounces of pureed carrots
  • 3/4 cup granulated sugar
  • 1/4 cup orange flavored greek yogurt
  • 1/4 cup vegetable or canola oil
  • 2 lightly beaten large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 sticks unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
  1. Preheat oven to 350 degrees.
  2. In one large bowl, add pureed carrots, granulated sugar, greek yogurt, oil, beaten eggs, and vanilla extract.
  3. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Slowly add the dry ingredients to the wet ingredients and mix until well incorporated.
  5. Scoop batter into cupcake lined muffin pan.
  6. Bake for 23-26 minutes or until toothpick inserted into center comes out clean.
  7. Cool cupcakes on cooling rack.
  8. Add butter to the bowl of your mixer and slowly mix in powdered sugar then turn mixer to high to blend until creamy.
  9. Add in your orange juice and zest until smooth.
  10. Frost cupcakes after they have completely cooled then serve.

Jocelyn Delk Adams

Contributing Editor: Food & Recipes