Magically Delicious Pie


As children, we spent part of our summer vacations on Lake Erie in Ohio visiting our Grandma C and many aunts uncles and cousins. Those weeks were the highlight of summer, spending the hot and humid days swimming in the lake, walking down the street to buy candy at the corner shop, and convincing the adults to drive us to our favorite drive-in restaurant, White Turkey, AT LEAST once a day. Another perk of being at Grandma's was that she always had sugary sweet cereals and treats in her house during our visits. All the cousins would come down stairs each morning and pour a bowl of their favorite cereal and plan the adventures to be had that day. Our personal favorite was a big bowl of Lucky Charms (We affectionately called them Monkey Germs lol). This pie is a frozen take on our beloved cereal. This recipe transports us back to Grandmas house by the lake. We can almost feel the warm breeze drifting off the lakeshore and hear the distant rumble of a coming thunderstorm. 

xxx Ivy & Eve

Adapted from The Slow Roasted Italian.

Makes one pie with 12 small slices.


  • 1 box Lucky Charms Cereal

  • 8 tablespoons melted butter

  • One 7 oz. jar of marshmallow fluff (about 1 1/2 cups)

  • 8 oz. cream cheese, softened

  • 2 cups heavy cream

  • 1/4 cup powdered sugar


  1. Preheat the oven to 400 degrees. 

  2. Separate the cereal and the marshmallows into two separate bowls.

  3. Melt the butter in a small bowl.

  4. Add 4 cups of the cereal to the bowl of a food processor. Pulse until your mixture is crumbs. Pour in the melted butter and pulse until all the crumbs are moistened.

  5. Pour the crumbs into a 9 inch pie pan and press mixture on the bottom and around the sides to form the pie crust.

  6. Place the crust in the oven and bake for 5-7 minutes until it is slightly golden. Then place the crust in the freezer to cool while you prepare the filling.

  7.  Whip the heavy cream with a mixer until you can starts to thicken and then add powdered sugar. Whip until stiff peaks form. Place the whipped cream in the refrigerator while you make the other mixture.

  8. Beat the cream cheese and marshmallow fluff with an electric mixer until light and fluffy (about 5 minutes). Fold in 1/2 of the whipped cream and a 1/2 cup of the Lucky Charms marshmallows. Pour the mix into the chilled pie crust and smooth with a spatula. Pour remaining whipped cream over top and sprinkle the remaining marshmallows around the edge of the pie. Freeze for at least 3 hours. When it is time to serve, take it out of the freezer and let soften for 10 minutes.

  9. Slice and serve! 

The Drink of Summer 2016: Frosé

You may have noticed a certain pink drink popping up on social we don't mean the Pink Drink from Starbucks (although that one is delicious!) we mean Frosé!

Frosé is a slushy like drink made guessed it, ROSÉ! As soon as we saw a photo of this magical beverage, we knew we had to try it. We haven't seen it on any drink menu near us so we looked at some recipes online and the recipes vary a lot. We picked up a bunch of strawberries from the farmers market so we thought why not add that to the mix? This recipe would also be great to make cheeky alcoholic popsicles as well. Enjoy!

xxx Ivy & Eve


1 bottle rosé

3 oz. sweet vermouth

1 cup strawberries

Agave syrup to taste (optional)

Mint to garnish


  1. Cut the tops off the strawberries.
  2. Place the strawberries in a blender (or food processor) and puree.
  3. Strain the strawberries using a fine mesh strainer into a large bowl. Use the back of a spoon to push the puree through without pushing the seeds through. 
  4. Pour the bottle of rosé through the strainer to help get the last bit of puree through the strainer and discard the leftover seeds and pulp.
  5. If there are some seeds and pulp in the bowl you can strain once more.
  6. Add the sweet vermouth and stir.
  7. Taste test to see if you would like to add any agave syrup and add if you would like. 
  8. Pour the liquid into a large glass dish or several ice cube trays and place in freezer until frozen (depends on the dish you use but this should take around 4-6 hours)
  9. Once frozen, break up the frozen mixture with a spoon  and place in a blender. 
  10. Blend until smooth, pour into glasses, garnish with a strawberry and some mint and a straw.
  11. Serve immediately!