Tailgate Thursday: South Carolina Edition!

Is it just me or do Thursdays just keep coming faster and faster??

Guys, I cannot tell you the excitement I have for this weekend's game against the South Carolina Gamecocks. In fact, I have had to do everything in my power to not let my dear husband convince me to pack up the car and drive back up to Gainesville to be present at that game.

Must... stay... strong. 😉

Since we can't be there in person, we'll just have to do the next best thing: Make some Carolina goodies to snack on during the game {and scream at the TV at the top of our lungs!}.

The University of South Carolina is located in Columbia, South Carolina, a city where "historic homes and antebellum mansions nod to a bygone era while high-tech start-up companies and arts enthusiasts thrive in the urban revitalization occurring in the downtown area." {According to the Columbia Visitor's Bureau website}

Sounds to me like the best of both worlds!

Like many other colleges in the South, Gamecock fans definitely have their fair share of tried-and-true tailgating recipes. One of them is classic Carolina BBQ.

Since I'd never tried Carolina's mustard-based barbecue, I thought I'd give it at try for Tailgate Thursday!

1. Garnet Kamikaze Cocktail, 2. Cocky Pockets, 3. Sweet Tea Cookies, 4. Garnet Baby Got Back Dress by Twelve Satudays

As always, we start off with a cocktail creation by Carla... The Garnet Kamikaze! Sweet, delicious, and most importantly... Garnet!

My Cocky Pockets are a fast, and easy addition to any tailgate menu. I combined shredded chicken with some Carolina-style BBQ sauce {you can use your own if you have your own secret recipe!}, and stuffed it inside some store bought biscuits {which, admittedly, I am not used to using... but when time's a factor, you do what you can!}. Best of all, they are handheld for low messiness and high portability.

These Sweet Tea Cookies were my favorite addition to the Gamecock menu. The Southern staple of sweet tea in cookie form? Absolutely genius! Soft cookies with a hint of tea and lemon flavor, topped off with a sweet tea glaze. The only thing missing is an ice cold glass!

{Fun fact: Liz from Twelve Saturdays is an avid Gamecocks fan! Hopefully we'll still be on speaking terms after this weekend's game!}

Keeping my fingers crossed that my Gators can pull off another win this weekend... but I hope you Gamecock fans out there will still enjoy some of today's picks for your tailgate menu and have a fantastic gameday!

Garnet Kamikaze
by Carla from Haute Cocktail

2 oz Vodka
2 oz Triple Sec
2 oz Lime Juice
½ oz Grenadine

Place all ingredients in a shaker, shake and serve over ice. Garnish with a cherry, if desired.

Cocky Pockets

For Sauce {Adapted from Food Republic}:

Sweet Tea Cookies
adapted from The Christian Science Monitor
¼ cup milk
1 tea bag
1 ½ cups all-purpose flour
2 teaspoons baking powder
A pinch of salt
1 stick butter
½ cup + 2 tablespoons sugar
1 egg
1 ½ teaspoons lemon zest

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment or silicone baking mats.

2. Heat milk in a microwave safe cup for about 50 seconds on  high. Remove from microwave and place tea bag in milk to steep until milk is cool, about 15-20 minutes.

3. Combine flour, baking powder, and salt in a small bowl. Set aside.

4. Cream together butter and sugar until light and fluffy.

5. Add egg and lemon zest and mix until fully incorporated.

6. Add cooled milk/tea mixture.

7. Slowly add in dry ingredients. Mix until just incorporated and a soft dough forms.

8. With a cookie scoop or a tablespoon measure, scoop cookie dough onto prepared baking sheet about 2 inches apart.

9. Bake for 10-11 minutes or until cookies are puffed and set and edges just begin to turn golden.

10. Remove from oven and allow to cool on baking sheet for about 5 minutes before transferring to a cooling rack.

For Glaze:

¼ cup water
1 tea bag
2 cups powdered sugar

1. In a microwave safe cup, heat water until just boiling.

2. Place tea bag in water and steep for about 15 minutes.

3. In a small bowl, place powdered sugar. Add tea a tablespoon at a time until a thick glaze is formed.

4.  Dip cookies, one by one, upside down in glaze and allow excess to drip off. Flip and place onto cooling rack to set.