Erin Akin Carroll

While we were in Atlanta, we spent an entire half of one of our days at the Scott Antique Market. Talk about a treasure hunt! This incredible antique show/flea market takes place on the second weekend of every month and it costs just $5.00 per person. I wish that I had gone before the wedding. I saw the most beautiful vases and stained glass windows. Gorgeous antique spoons and napkin rings. If you’re in the Atlanta area or within driving distance, you must take the trip down there!

I spent this past weekend in Atlanta at Market with my mom and her best friends. It’s a tradition that they all meet up from all over the country in ATL every January and July. Since I’ve entered my twenties, I’ve been able to go with them. It’s always so much fun to see the new color trends and themes every year. I’m so glad that orange is over!

I’ll be posting inspiration boards this week based on the colors I saw this weekend at Market! Stay tuned…

Warning: This post is completely not wedding-related!

One of my favorite bloggers, Cyndi, over at Southerndaze, is constantly posting amazing recipes. I’m so glad that she actually remembers to take pictures when she’s making these awesome desserts, but I can’t promise that I’ll do the same.

I’m going to share one that I tried recently for the 4th and loved! My FIL actually finished it off for breakfast the next morning. It’s the easiest dessert I’ve ever made– it’s no bake. Try it and you’ll love it– especially if you love peanut butter and chocolate!

INGREDIENTS
20 chocolate sandwich cookies, crushed
1 (8 ounce) package cream cheese, softened
2 cups confectioners’ sugar
3/4 cup peanut butter
1 (12 ounce) container frozen whipped topping, thawed

DIRECTIONS
Press crushed cookies into the bottom of a 9×13 inch pan, reserving a few for decoration. In a medium bowl, beat together the cream cheese and confectioners’ sugar. Stir in the peanut butter until well blended, then fold in the whipped topping. Spread over the crushed cookie base, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving.

Though the recipe doesn’t call for it, I would get an extra container of Cool Whip and add it to the top of the dessert before freezing. Then add some Hershey’s chocolate syrup to garnish with the Oreos. Just a suggestion to keep it pretty. It’s SO good!

*from allrecipes.com