Simply Carolina: The Hidden Gems of South Carolina

Travel the road less traveled, go off the beaten path…we all know the quotes that tell us to travel away from the busy places. You know what? Those quotes are true. Sometimes the best travel and memories are made within the “hidden gems.” As I spend a chilly, rainy day in North Carolina, I’m reminiscing about traveling to the unknown places in South Carolina.

Walahalla – A mountain city, full of history.

 

Chattooga River – Hiking, whitewater rafting, and waterfalls? What more could you want?

 

Abingdon Manor in Latta – A bed and breakfast inn, complete with a Greek Revival Style.

 

Cooper’s Country Store in Salters – Shop for smoked hams, shotguns, and everything in between before hitting the road again.

 

Bluffton – This little city is home to charm, cafes, and cute shops.

xoxo,

Megan

A Summer Must: Key Lime Strawberry Cheesecake

If you haven’t already noticed, I have a big sweet tooth. The Key Lime Strawberry Cheesecake recipe is perfect for fulfilling my sugar cravings and is a refreshing summer dessert. After all, it is a refreshing dessert for the whole year!

Enjoy!

Ingredients: 

  • 2 cups graham cracker crumbs
  • 1/4 cup white sugar
  • 1/2 cup butter, melted
  • 3 – 8oz. packages of cream cheese softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 – 8oz. container sour cream
  • 1 1/2 tsp grated lime rind (lime zest)
  • 1/2 cup Key Lime Juice (recommend Kermit’s Key Lime Shoppe juice; order online only)

Directions: 

  1. Preheat oven to 350 degrees.
  2. Stir together first three ingredients and firmly press on the bottom and 1 inch up the sides of a greased 9-inch springform pan.
  3. Bake crust at 350 degrees for 8 minutes; cool completely. Reduce oven to 325 degrees.
  4. Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/4 cups of sugar, beating till blended. Add eggs, one at a time, beating well after each addition. Stir in sour cream, rind, and juice. Pour batter into cooled crust.
  5. Place in 325 degrees oven and bake for 1 hour and 5 minutes; turn the oven off. Partially open the oven door; let stand in oven for 15 minutes. Remove from the oven and immediately run a knife around the edge of the pan, releasing the sides.
  6. Cool completely in pan on a wire rack; cover and chill 8 hours. Garnish with strawberry slices, blueberries, and lime rind.

 

Strawberry Sauce

Ingredients: 

  • 1 1/4 cups fresh strawberries
  • 1/4 cup white sugar
  • 1 1/2 tsp lime rind
  • 1 tsp lemon juice (or more to taste)

Directions:

  1. Process all ingredients in a food processor until smooth, stopping to scrape down the sides.
  2. *Sauce should be a bit tangy, but not overwhelmingly so.
  3. Drizzle over the top slices of the cheesecake when serving.

 

Raspberry Sauce (alternate)

Ingredients:

  • 1/2 jar seedless raspberry jam
  • 1/2 cup fresh raspberries, halved
  • 1 Tbsp lemon juice

Directions: 

  1. Cook all ingredients over medium heat, stirring constantly so the sauce cooks but doesn’t stick. Once the jam turns into a liquid, remove from heat and cool, then refrigerate. Drizzle over slices of cheesecake when served.

xoxo,

Megan

Ending #SharkWeek with a DIY Activity and a Recipe

Image result for shark week graphic

As #SharkWeek wraps up, I’m ending the week with a bang…or bite, a shark bite that is. Below are two ideas, one DIY project, and one recipe, for you and your family to make and enjoy. First, it is a simple and fun Ocean Slime activity. Then, enjoy tasty Shark Marshmallow Pops. 

I hope you have had as much fun as I have celebrating #SharkWeek. Being the over-planner that I am, I’m already thinking about next year’s posts!

Ocean Slime 

Materials: 

  • 1 cup clear glue
  • 1/2 of liquid starch
  • Blue food coloring
  • Small ocean animal decorations or shells

Directions: 

  1. In a bowl, mix the glue and a few drops of blue food coloring together. Add in the liquid starch. Be careful and don’t pour in too much starch at first; otherwise, the mixture will get hard.
  2. Knead the slime until it no longer sticks to your hands. Add more liquid starch, if needed.
  3. Once you have your desired consistency, sprinkle the slime with the shells and animals. Have fun!

 

Shark Marshmallow Pops 

Ingredients: 

  • Giant marshmallows
  • 2 cups blue candy melts
  • 1 cup chocolate candy melts or chocolate chips
  • Small candy eyes
  • Lollipop sticks

Directions: 

  1. Place a lollipop stick into the bottom of each marshmallow. It is up to you on how many marshmallow pops you want to make.
  2. In the microwave, heat the blue candy melts. It should take about 3 – 4 minutes, stirring every 30 seconds until melted.
  3. Cover the entire marshmallow, except for a half oval at the bottom front, in the melted chocolate.

     

  4. Stick 2 candy eyes at the top and place in the freezer until the blue candy has hardened.
  5. While the marshmallows are in the freezer, use the remaining blue melted chocolate and pipe a small fin onto parchment paper. Place in the freezer.
  6. Once hardened, peel the fins off the paper. Dip the bottom into the melted blue chocolate and place on top of the marshmallow.
  7. In the microwave, melt the chocolate candy melts for 2 – 3 minutes, stirring every 30 seconds.
  8. With the melted chocolate, pipe a zig-zag teeth/mouth on the white part of the marshmallow. You can also add extra decorations to your shark with the chocolate.

Enjoy!

xoxo,

Megan

 

 

 

 

 

A Recipe for #SharkWeek: Tasty Shark Poke Cake

Today’s shark-related post is all about food. This Shark Poke Cake recipe is adapted from delish.com and is delicious to eat. Plus, you can turn the recipe into a cupcake version. Just use a cupcake pan instead of a cake pan, as well as, one doughnut and fin per cupcake. Remember to also adjust the needed number of ingredients for a dozen or so cupcakes. For example, you’ll need 12 fruit roll-ups, not one.
Enjoy!
Ingredients:
  • 1 box vanilla cake mix plus ingredients for cake mix
  • 1 1/2 cups white chocolate chips, melted
  • Blue food coloring
  • Black food coloring
  • 1 strawberry fruit roll-up
  • 3 mini powdered sugar doughnuts
  • 2 cups marshmallow Fluff
  • 1 teaspoon water
  • 3 cups whipped topping

Directions: 

  1. Preheat oven to 350º and grease baking pan. Set aside.
  2. Prepare cake mix according to the box directions. Add a few drops of blue food coloring and stir together. (The cake will resemble the ocean.) Bake until done, about 25 minutes. Once cool, poke holes all over the cake.
  3. Combine the marshmallow fluff and water. Microwave for about 10 seconds. Pour the mixture all over the cake, making sure the holes are filled.
  4. In another bowl, add 5 drops of the blue food coloring to the whipped topping. Fold together. Frost the cake with the icing and decorate with shark fins and life preservers.

To make the shark fin decorations, mix the melted white chocolate with a few drops of the black food coloring. Using a piping bag or sandwich bag with a hole, pipe fin shapes (similar to triangles) onto a parchment paper-lined baking sheet and freeze until hard. Once frozen, add a drop of marshmallow fluff onto the bottom of the fins and place on the cake’s icing.

To make the life preservers, cut the fruit roll up into 3-inch long pieces. Then, each piece again into four pieces. Wrap four strips around a powdered doughnut and secure with the marshmallow fluff.

xoxo,

Megan

It’s Shark Week! Celebrate with a Shark Attack Wreath.

Image result for Shark Flip-Flop Wreath

“Dun dun…dun dun…dun dun dun dunnnnnnnnnnnnn.”

If the theme song from Jaws popped into your head as you read the lyrics above, then you are correct. How can we not keep this song on constant replay this week? After all, it is Shark Week.

In honor of Discovery Channel’s annual animal marathon and one of my favorite TV weeks, I’m celebrating with a few shark-related posts. For starters, a Shark Attack Wreath that is fun and simple for all ages to create. Enjoy!

Materials:

  • 3 pairs of flip flops (Dollar Store and Old Navy have cheap pairs.)
  • Rope or hemp cord
  • Scissors
  • Hot glue and a glue gun

Directions: 

  1. Place the flip flops in a circle and arrange how you would like it to look.
  2. For each flip flop, cut bit marks out of the top. Keep your finish wreath image in mind as you are cutting.
  3. Hot glue the sandals together, one at a time. Press down to adhere the glue.
  4. To create a hanger, hot glue the rope or hemp cord to the back of the wreath.

You can also get creative and add decorations on your wreath, such as shark stickers, images, life preservers, and other ocean garnishes. Paint pens work great, as well!

Have fun; just stay aware of sharks!

xoxo,

Megan