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Happy Friday, friends! Today I'm partnering with Go Bold with Butter to bring you a recipe that celebrates the goodness of dairy in many forms. This is my favorite version of banana cream pie because it offers a flaky, buttery pie crust and silky vanilla filling made with milk and just a touch of cream cheese.

Grits are much like the southerners who make them, which means it's hard to pigeonhole them into any particular category. Some folks like to serve them sweetened with brown sugar, others prefer them savory with sharp cheddar. Our neighbors further south in Louisiana serve them with shrimp on top. I appreciate all of these variants.

I usually serve grits plain with mix-ins on the side so you can choose your own adventure, but my new favorite way to serve them is waffled!

So, here's something different!

The idea for this cake came to me one morning before I was even awake. I had a dream about making a peas and carrots cake - and before you ask, I hadn't watched Forrest Gump before bed that night (haha!). I guess I've had romantic love and weddings on my mind lately because I'm making two wedding cakes this year for relatives. I think this cake would be a super cute engagement party cake, or even an anniversary cake.

I've been on a real rosé wine kick lately (okay,  perhaps since last July!) so I decided to give my favorite white chocolate mousse recipe a new twist! There's nothing better in hot summer months than a cold refreshing treat, right? These toast-worthy pink cakes are served chilled, just like your favorite rosé wine! 

Hello, friends! You may have noticed that I've been absent from the blog for a few weeks, which was longer than expected. May was a busy month full of baking and photographing things for clients and working on a special passion project. I also threw my parents an anniversary party, which was really great and I got to see a bunch of my family and friends all at once. It was nice to spend time with them, but now I'm ready to get back in the swing of all things blog related!

Tartufo may be the fanciest-to-eat but unfanciest-to-make dessert you should know about. It's an ice cream dessert that originated in Italy, and the name tartufo means 'truffle'. I first tried a chocolate mousse version of this dessert years ago at a local Italian restaurant. I always order it when we dine there, and digging for the amaretto-soaked cherry in the center is like a treasure hunt! This version is my own, but it doesn't depart too much from the original. It only takes about 5 ingredients to make and I think it's an elegant ending for a dinner party!
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