The Kentucky Derby is Saturday so if you’re looking for a reason to wear a big hat or drink a mint julep, it’s your weekend! Here are some of my favorite DIYs that will help you throw the most stylish derby day bash. These ideas would also make the cutest decor for a pony themed birthday party or shower too.
It may come to no surprise that I love derby day. Though I’m not actually a huge fan of horse racing, when horses are in the public spotlight for one day of the year I’m all ears, or rather all eyes, watching the race. And after American Pharoah’s triple crown win last year, I’m excited to see if another horse can even come close to it!
The mint julep cocktail, which is a simple drink composed of Kentucky bourbon, simple syrup, and mint is pretty much synonymous with big fancy hats on derby day. My take on the classic derby cocktail is making it into a delicious boozy popsicle. It’s perfect for derby day or anytime you want an adult treat on a warm day.
Watch the video below to see how to make these boozy pops!
Mint Julep Popsicles
2 1/2 cups water
1 1/4 cups sugar
1 cup packed mint leaves
1/3 cup bourbon
Pour the sugar and water in a small saucepan and heat on medium. Stir and cook until the sugar dissolves.
Remove from the heat and add the mint. Allow it to steep for about 10 minutes. Strain the mixture over a mesh strainer. Pour in the bourbon and stir.
Pour the mixture into a popsicle mold. Freeze for about 1 hour, or until they are just starting to harden. Remove from the freezer and insert the wooden sticks two-thirds of the way into each popsicle. Place them back in the freezer overnight to harden. Just before serving, run the bottom part of the popsicle mold under cold water for 30 seconds to help loosen the pops. Then enjoy immediately, cheers!
If you’re hosting a Derby party, or are just a horse lover like I am, then you’ll want to make these paint dipped gold horseshoes. They make pretty Derby day table decor and can be displayed on a desk or even hung on a wall after the party.
Hooray, we made it through the week! Was it just me, or did this week feel extra long? Maybe it’s just because I’ve spent really long days in my studio shooting new videos and my inbox is still really full. But it’s officially almost the weekend and I’m excited. I’m trying harder to have a better work/life balance and not work on the weekends. Which lately makes the weekend feel like a mini vacation and I’m totally ok with that.
Here are some of my favorite links from the week, including some pretty things to make of mom (yep, Mother’s Day is a week from Sunday so don’t forget)!
I love breakfast and I’m a firm believer that weekend brunch should happen on weekdays too. I mean, who wouldn’t love a mimosa and a side of bacon on a Tuesday?
This easy to make stuffed French toast recipe is an adaptation of my mom’s holiday recipe. Her recipe stuffs the heavenly cream cheese filling in French bread slices and is dipped in a spiced egg mixture. Every holiday we’re visiting, Kevin and I both request she make French toast for breakfast. It’s so delicious I’d even love it for dinner!
I simplified the recipe by making it more into a bread pudding with the same delicious cream cheese mixture. It’s loaded with pecans and dates too—which if you’re not a fan, don’t hate. They are the absolute perfect addition to this recipe. You bake it in a muffin pan so it’s a pop it in the oven and forget it recipe…well at least for the 25 minutes while it bakes. These individual French toast cups make a great, simple breakfast. Just the thing to serve mom on Mother’s Day.
Check out the video to see how easy they are to make!
Stuffed French Toast Muffin Cups
1 – 8 oz. package cream cheese, softened
1/4 cup orange marmalade
1/4 cup pitted dates, diced
1/4 cup pecans, chopped
8 slices white bread
1/2 cup milk
1 tablespoon ground cinnamon
1 tablespoon brown sugar
1 teaspoon vanilla
Maple syrup, for serving
Preheat the over to 350°. Cut the slices of bread into cubes. Spray the muffin cups with non-stick cooking spray.
In a large bowl, whisk together the eggs, milk, cinnamon, brown sugar, and vanilla. Add the bread and stir until it’s coated with the egg mixture. Let the bread absorb the mixture for about 5 minutes.
Meanwhile, in a small mixing bowl, combine the cream cheese, orange marmalade, diced dates and chopped pecans. Set aside.’
Fill each muffin cup half way with the bread mixture. Top with a large dollop of the cream cheese mixture. Finish with a layer of the bread mixture. Bake for 25 minutes, or until the French toast is set.
Allow them to cool in the pan for about 5 minutes before removing. Plate and serve immediately with warm maple syrup or a dusting of powdered sugar.
If you don’t have a silicone muffin pan, I highly recommend getting one. This jumbo cup size is super versatile—you can use it to make mini ice cream cakes, jumbo muffins, cupcakes and these delicious French toast cups.
Earlier this month Jeran, Rachel and I spent a night camping in Joshua Tree National Park. The scenery there is dreamy and I highly recommend you add camping there to your bucket list. While on a hike, we stumbled upon a few gorgeous blooming beaver tail cacti. I snapped a few photos of the cactus with gorgeous magenta flowers that served as inspiration for this month’s wallpaper. I hope you enjoy it as much as I do!
Love to update your wallpapers more than once a month? All of my previous wallpapers are still available for download!
For those of you who want to create their own wallpapers, many of my previous wallpaper graphics are available for download on my Creative Market shop in fully editable vector files. You can put a cactus on anything and everything!