Blog, Food, Inspiration, Recipes

Quick, Easy and Oh-So-Cheesy: Instant Pot Round 2

There’s nothing better than rounding out the week (or ramping it up) with an easy dinner.  Don’t even get us started on how excited we are to post up on our porches at the grill and soak up warmth and sunshine.  But, let’s not kid ourselves:  We’re not there just yet.  So what are we to do during this in-between seasonal phase when sitting outside is still a bit too nippy for good southern people?  Bust out the Instant Pot for a one dish wonder that saves you time and energy, and packs a punch of nutrients and flavor.  We tested a blue ribbon winner:  Food Network’s Instant Pot Baked Potatoes with Broccoli and Cheddar Sauce.

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Blog, Food, Inspiration, Recipes

Southern Makers Vol. 1

Over the last several days, we have had the pleasure of incorporating some ingredients made by southern hands into our own homemade recipes.  One, the Homestead Creamery, has set up camp in our fridge for years, while another was recently introduced to us by the one and only “southern made” ambassador, SUTHINGIRL.  We signed up for SUTHINGIRL’S seasonal boxes last year, and every three months, a lovely box arrives on our doorstep, dripping with southern style, taste, scents, reads and charm!  

Our Winter box had some extra special items brewing inside and we fell in love with Charleston’s own, King Bean Coffee.  Our drowsy taste buds became fast friends with King Bean’s Christmas blend, Peace and Joe.  And that’s where today’s story begins (and our love of King Bean will never end)!

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As Luck Would Have It…

Something happened last month.  Y’all responded in a big way to the Frozen Fruit Salad we fixed for our Galentine’s Sunday Supper.  Some of the comments declared that it was a forgotten recipe and we suppose that’s exactly why Reese Witherspoon included it in her Southern lifestyle book, Whiskey In a Teacup.

So we started thinking about recipes from days gone by that were retired for one reason or another.  As luck would have it, Serendipity herself stepped in for a little waltz in our kitchens when a distant cousin of Stephanie’s reached out that very week about a compilation of her beloved late mother’s favorite culinary treasures.  In true Southern lady fashion, Mary K., wasted no time.  She popped that recipe book in the mail, and a copy of the special heirloom made its way from Richmond to the little village in southern Virginia where Stephanie lives.  Mary’s mama, Thelma Beadles, would be 118 years old this year, and we think she would be tickled to know that the instructions to prepare her favorite dishes made it back to her home place.  

Lo and behold, one of Stephanie’s very favorites of her own grandmother’s was also in that book.  That one will make an appearance real soon.  But Mary insisted this St. Patrick’s Day Cupcake recipe would be a hit.  Believe us, it was.  And, may we suggest using the best milk in the Southland, the Homestead Creamery?  Old(er) timers swear the Homestead Creamery’s milk tastes like it used to back in the day.  And their ice cream?  LAWD HAVE MERCY, step aside and take a seat, Häagen-Dazs!  We love our Southern makers, and will share many of our favorites with y’all from here on out!

Made With Love and Pinch of Luck,

The SDBs


St. Patrick's Day Cupcakes

This delight is from a cousin who compiled her mother's favorite recipes as a family keepsake.  She recently shared her mother's treasures with us.  Her mom would be 118 this year and we are honored to enjoy these heirloom gems and share some of them with all y'all.

Servings 18 cupcakes
Author Thelma Beadles


For the Cupcakes

  • 1 3/4 cups all-purpose flour
  • 1 4 serving size package instant pistachio pudding mix
  • 3/4 cup miniature chocolate chips
  • 2/3 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 beaten eggs
  • 1 1/4 cup milk Homestead Creamery
  • 1/2 cup cooking oil
  • 1 tsp vanilla or almond extract
  • Green colored sugar
  • Green M&M's

Cream Cheese Frosting

  • 1 8 z. package cream cheese softened
  • 3 tbsp unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1/8 tsp salt
  • 1 tsp vanilla


  1. Grease muffin cups or line with paper baking cups.
  2. In a large mixing bowl, stir together flour, pudding mix, chocolate pieces, sugar, baking powder and salt.
  3. In a small bowl, combine beaten eggs, milk, oil and vanilla (or almond extract).
  4. Stir into flour mixture just till combined. Fill muffin cups 2/3 full.
  5. Bake at 375 for 18-20 minutes or till golden brown.
  6. Cool on a wire rack.

For the Frosting:

  1. Combine softened cream cheese and butter with an electric mixer.
  2. Gradually add powdered sugar and salt and mix until well blended.
  3. Stir in vanilla.
  4. Once they are cool, frost cupcakes. Sprinkle green sugar and chocolate pieces on top.

Recipe Notes

This month, we're featuring one of our favorite Southern makers, the Homestead Creamery.  Old(er) timers swear the Homestead Creamery's milk tastes like the old days.  And their ice cream?  LAWD HAVE MERCY, step aside and take a seat Häagen-Dazs!

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Southern Makers Vol. 1
March 21, 2019
Blog, Food, Inspiration, Recipes

Instant Mardi Gras

We will not pretend to be experts on the ways and traditions of our fellow Southerners and Cajun friends down in Louisiana, especially during this Mardi Gras season.  Oh yes, and let’s not forget that Alabama has a dog in the fight, but there’s no need to wade into controversy when there’s a party to be had.  Over the years, we have spent time in the hub of Mardi Gras — New Orleans — and the food and festivities always keep us coming back for more.

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Celebrating Friendship and Bygone Traditions: SDB Galentine’s Sunday Supper

It’s the season of LOVE. To commemorate the occasion, we broke out the good stuff:  our favorite traditions, complete with freshly pressed linen napkins (thanks to Catherine), fine china and sparkling silver (perfectly placed by recent Cotillion grad, Elizabeth). Sometimes you’ve just got to get fancy, you know?  But that doesn’t mean your recipes have to be over the top.  All our courses were carefully chosen with ease in mind, and they were brand spanking new to us.  That element of surprise, laced together with old family traditions, made the celebration even sweeter than our hand crafted truffles from Cocoa Trail Chocolates!

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Have It All, Y’all! SDB Parisian Cooking Class Part Trois

It’s mighty fitting that our favorite Lucindyism pairs with the grand finale course of a most memorable meal.  Lucindy’s most inspiring words from our April in Paris cooking class dared us to dream — and dream big. And while we’ve already shared a wonderful pots de creme recipe from our debut SDB meal, we learned another technique from Lucindy that dripped with raspberry charm and topped off the sweetness of the day with homemade whipped cream.  Rest assured, we spooned a hearty helping of both as Lucindy encouraged us all with her final words of wisdom…

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March 21, 2019
Blog, Inspiration

Summer’s Here, Y’all!

We went dark on y’all and we’re just as sorry as we can be.  It’s not because we forgot about our SDB commitments or got tired of this venture and abandoned our culinary escapades.  Quite the contrary!   We’ve been standing in the sun with our toes in the sand, lapping up family time and enjoying this glorious start to summer.  Indeed, most of those moments have revolved around memorable dishes that are etched in our hearts and souls long after our tastebuds have come off their high.

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You Are In Control, Y’all — SDB Parisian Cooking Class Part Deux

On the prettiest spring Saturday in April, four American girls gathered at a cabin nestled along a North Carolina lake to channel our inner Julia Child for a Parisian cooking class. And while the Eiffel Tower and the Siene River were half a world away, we cooked the day away living La Vie En Rose to the fullest. 

Our fearless chef and mentor, Dr. Lucindy Willis, showed us the ropes and dropped more one liners than you could shake a stick at.  We’ve already shared her delicious first course and Part One Lucindyism with y’all.  Another pearl of wisdom she dropped was…well, read on!

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