May Supper Club {quick and easy recipes inside}

This month it was my turn to host Supper Club (check how supper club works here). I love having all the ladies over and playing the role of #hostesswiththemostess. Who doesn’t love to use all of their wedding presents? I was even more excited about the ladies coming over this month because of my recently finished renovation. I wanted to show off the months of living with large tools in my bedroom/ bathroom/laundry room (more on that later).


Breakfast table is set and ready to go! Fresh hydrangeas are one of my favorite things.


Can you tell I love navy?


I love how this coffee table tray is a collection of my favorite things.



bar cart is guest ready!

I made the easiest sangria by using this flow chart. 

  • 1 bag of frozen berries
  • 1 lemon
  • 2 limes
  • 1 bottle of red two buck chuck
  • 1/4 cup rum
  • 1/2 cup orange juice
  • 1 can of diet ginger ale
  • 1/4 cup honey

I let it sit overnight.


I also put together the simplest strawberry lemonade on the planet.

  • 1 handful of frozen strawberries
  • 1 packet of crystal light made per directions of package

I let this sit for about two hours and the strawberries really take over the drink. #easypeasy


strawberry lemonade and sangria

Generally, the hostess just provides drinks. This month, I wanted to make a few extra things. One month, Kathryn made EVERYTHING and made me separate gluten free versions. Have I mentioned how much I love these girls? Check that out here.

My appetizer was literally Trader Joe’s Spanish cheese tapas sampler, Crunchmaster crackers and grapes.


My salad literally took TWO minutes to throw together. 


Strawberry Spinach Salad

  • 2 bags of spinach
  • 1 quart strawberries, halved
  • 1 container feta
  • 1 small bag of walnuts

Lastly, I made my new favorite brownies from Skinnytaste.


PB2 Flouress Brownies (w.a few small changes)

  • 1 large egg
  • 1 large egg white
  • 1 cup PB2
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup plus 1 tbsp water
  • 1/2 cup raw honey
  • 2 tsp vanilla
  • 1 cup semisweet chocolate chips


Preheat the oven to 325°F.

Beat the egg and egg white in a small bowl with a whisk.

In a large bowl combine the PB2, cocoa powder, salt, baking soda and mix well with a spatula. Add the egg and egg whites and stir. Add water, honey, vanilla and stir with a spatula until combined. Fold in the chocolate chips.

Pour the mixture into a lined muffin tin and bake 25 minutes. Set aside to cool.


For a little fun, I add salted caramel sauce, light whip cream and a few m&ms.


The girls brought an array of goodness. We had Greek potato salad, pasta salad, rotisserie chicken and a delish tray of Greek goodness.


Gyro Gyro even plated this for Kathryn.

Next month, we are heading over to Mallory’s house.  I can’t wait! Aren’t good, quality girlfriends the best?


supper club love,

Aubrey Lee




One thought on “May Supper Club {quick and easy recipes inside}

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s