Spring 2016 Lookbook: Rodéo in Wonderland

by Rodéo Boutique | | 0 comments

Temperatures are rising. Flowers are blooming. Bathing suits are out in the store. You know what that means...spring is here! And so is the Spring 2016 Lookbook. We picked a few of our favorite pictures to show you, but make sure to check out the full Lookbook here. As always, this is our favorite Lookbook! 

We took a trip to Wonderland to attend a whimsical tea party. It was absolutely magical with fresh flowers, dainty desserts and butterfly crowns. The girls looked beautiful in their fresh spring outfits. This spring, we want to embrace the magic in everyday.  Down the rabbit hole we go! 

The Chesire Cat couldn't make it, so we invited our adorable pink friend, Betty Ann. A teacup pig at a tea happened. 

Flowers everywhere and butterflies in hair- Spring we are ready for you! 

Tea parties and pillow fights have us feeling like girls again. You're never too old to play! Don't forget to look for the magic in everyday, we promise it's still there.

Come into the store to see all our new spring arrivals! We can't wait to see you! 

Thank you Julep Studio for the beautiful pictures. 


Keep dreaming, 

-xo The Rodéo Girls 


Tags: behind the scenes, Dessert, look book, Lookbook, magic, Spring, Tea Party

Sweet and Salty White Chocolate Popcorn

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On Wednesday night the Rodéo girls took a trip to Movie Tavern to see a Christmas movie and grab some snacks. Did you really see a movie if you didn't get popcorn?! Inspired by our trip, we decided to put our own spin on popcorn. The result was delicious. It was too good to keep to ourselves, so we decided to package it up and give it to friends for the holidays! What better way to say Happy Holidays than with a dessert disguised as a snack? 

We kept a bowl of this popcorn on the counter at the store and had to refill it constantly! A few people coined this popcorn "Christmas crack." We couldn't stop eating it!! 

What you'll need...

2 bags of popped popcorn (We used the Cooking Light pre-popped salted popcorn)

1/2 to 1 bag of pretzel sticks 

1 package of candy coating white chocolate (or almond bark if you prefer)

1 bag christmas M&M's  

Red, green and white sprinkles

Bowl, Spatula, Wax Paper


How you'll do it… 

Mix your popcorn and pretzels in a large bowl. Melt your white chocolate in the microwave at 30 second intervals until its all melted. Pour melted chocolate over popcorn and pretzels. Stir to coat all the popcorn. The goal is to lightly cover all the pieces with the white chocolate. While still warm, add the M&Ms and sprinkles so that they stick. Then spread the mixture out on wax paper to dry. Once dry, you can break it up into pieces. At this point you either commit to packaging it up for family and friends or just abandon the good intentions and eat it yourself. 

This popcorn recipe is really more of a loose guideline. Once you know the process you can change out the ingredients or amounts to whatever your heart desires. (Trust us, you can't mess this stuff up.) You could swap out the M&Ms and sprinkles for dark chocolate and peppermint pieces or throw in some Reese's candy and salted peanuts. The combinations are limitless. Enjoy it! We sure did. 

Keep dreaming, 

-xo The Rodéo Girls 

Tags: Christmas, Dessert, DIY, Popcorn, Recipes, Sprinkles, Sweet and Salty, White Chocolate

Baking Cupcakes with Social Bites

by 101570747 | | 0 comments

[caption id="" align="alignnone" width="1728.0"]Photo by: Aulbani O'Neal Photo by: Aulbani O'Neal[/caption]

Last week, Katie, owner of our Ruston store, had the privilege of heading over to one of our favorite cupcake shops to learn a little more about baking! Heather, the owner of Social Bites in Ruston, was kind enough to teach her the basics of baking while letting her indulge in a few sweet treats so that we could share it with you. As you can probably imagine, they had a blast in the kitchen together...

[caption id="" align="alignnone" width="2500.0"]Photo by: Aulbani O'Neal Photo by: Aulbani O'Neal[/caption] [caption id="" align="alignnone" width="1728.0"]Photo by: Aulbani O'Neal Photo by: Aulbani O'Neal[/caption]

Social Bites is the most adorable little shop in downtown Ruston. Our Rodéo team visits them almost everyday. (Yes, it's a problem. We know.) The good (or bad) news is that they are about to be our neighbor! Heather is moving her shop to West Park Avenue in August. She will be relocating and expanding so that she can offer a space inside that you can rent out for parties and showers. We couldn't be more excited to have her on our street, but we have a feeling this could be dangerous! 

[caption id="" align="alignnone" width="1684.0"]Photo by: Aulbani O'Neal Photo by: Aulbani O'Neal[/caption] [caption id="" align="alignnone" width="1728.0"]Photo by: Aulbani O'Neal Photo by: Aulbani O'Neal[/caption]

Heather is a native of Ruston, Louisiana and has had Social Bites for seven years. She loves everything about baking and has become accustomed to an apron being her uniform! Her sweet "weakness" is Carrot cake.

[caption id="" align="alignnone" width="1728.0"]Photo by: Aulbani O'Neal Photo by: Aulbani O'Neal[/caption] [caption id="" align="alignnone" width="1728.0"]Photo by: Aulbani O'Neal Photo by: Aulbani O'Neal[/caption] [caption id="" align="alignnone" width="1728.0"]Photo by: Aulbani O'Neal Photo by: Aulbani O'Neal[/caption] [caption id="" align="alignnone" width="2500.0"]Photo by: Aulbani O'Neal Photo by: Aulbani O'Neal[/caption]

Although baking was a lot of fun, it is not as easy as it looks. Loading massive pans into a really hot oven is no easy job. And with baking, there is little room for mistakes or errors. However, the reward can be so sweet. 

Thanks again to Heather of Social Bites for welcoming us into your kitchen. You are the sweetest! If you live in Ruston, make sure to swing by her shop and indulge in a cupcake and an old fashioned coke! 

Keep Dreaming,

The Rodéo Girls

Tags: baking, collaboration, cupcakes, Dessert, get to know, interview, Out and About, ruston, social bites

Blueberry Crisp Ice Cream Sandwiches

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Do you know what you deserve on this Friday morning? Pie. But not just any ordinary pie. You deserve a pie wrapped up in an ice cold ice cream sandwich. Sounds divine, right? It is. You can trust us on this one. We taste tested quite a few, you know, just to be sure. This ice cream sandwich has a flavor combination like you wouldn't believe. The ice cream is blueberry, goat cheese, and honey. And the cookie is a cinnamon, brown sugar, oatmeal shortbread. Essentially we made you a blueberry crisp, but cold. We loved putting such a sophisticated and unexpected twist on a rather traditional dessert. These would be perfect for impressing the guests at your next outdoor party, or just as a treat to yourself one hot summer day. If you aren't ready to eat your screen after you look through these pictures, there might just be something wrong with you...

Blueberry Goat Cheese Ice Cream:

  • 2 Cups Heavy Cream
  • 1 Cup Whole Milk
  • 1/2 Cup Honey
  • 4 Oz. Goat Cheese
  • 1/4- 1/2 Cup Fresh Blueberry Reduction (1 Cup Fresh berries, 1/2 Cup sugar, 1 tbsp. water, bring to a boil and let simmer until sugar is dissolved and blueberries have burst about 10 minutes. Chill completely.)

In a medium saucepan, combine your heavy cream, milk, and honey and heat until the cream is almost boiling, but not quite.  Remove from heat.  Stir your goat cheese in and whisk until smooth.  Store in an airtight container and chill for at least 4 hours or up to overnight.  After your mixture is chilled thoroughly, stir your cream mixture if the goat cheese has formed a layer on top of the cream, which is completely normal, then add to your ice cream maker and follow your specific ice cream maker's instructions.  When the ice cream is almost finished you will spoon in the blueberry reduction a little at a time, until you have incorporated it throughout the whole batch.  Use your judgement and don't add so much that it makes your ice cream turn liquid again.  Transfer ice cream to an airtight container or to a metal bread pan covered in aluminum foil and freeze overnight.

Brown Sugar Oatmeal Shortbread Cookies:

  • 8 ounces (1 cup) cold unsalted butter, cut into 1/2 inch pieces
  • 1/2 cup packed dark brown sugar
  • 1/4 teaspoon sea salt
  • 10 ounces (2 1/4 cups) unbleached all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 teaspoon cinnamon

Line baking sheets with parchment paper. Combine the butter, brown sugar, and salt in a stand mixer (using the paddle attachment) or in a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 minutes. Add the flour, oats and cinnamon and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; be careful not to over-mix.

On a lightly floured surface, roll the dough to about 1/4 inch thick. Aim for a uniform thickness to ensure even baking. Using a round cookie cutter (feel free to experiment a little, it doesn't have to be a plain circle) cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly. Arrange the cookies on your parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.

Position oven racks in the upper and lower thirds of the oven and heat the oven to 300 degrees F. Bake the cookies until golden on the bottom/edges and pale to golden on top, about 30-40 minutes. If the cookies are done before 30 minutes, reduce the oven temperature to 275 degrees F for the remaining batches.  Let cool on baking sheets for about 5 minutes before transferring to a wire rack to finish cooling. 

Yields about 3 dozen 3-inch cookies.

Assembling your sandwiches:

Assembling the cookies will be easier if you freeze your cookies and your ice cream overnight the night before you are ready to make them.  Your cookies will not break and your ice cream will scoop nicely and stay together.  All you have to do is take one cookie and top with one scoop of ice cream and then top with the other cookie and press lightly.  Feel free to make these sandwiches ahead of time and freeze for up to a day or two in advance, although good luck trying to wait to eat them! 

We hope that you will give these a try and let us know if you do!  

Keep Dreaming,

The Rodéo Girls

For more recipes you can visit our personal blogs (Crème de la Carol and My Diary of Us)

Tags: blueberry, brown sugar oatmeal shortbread, Dessert, goat cheese, honey, ice cream, ice cream sandwiches, Recipes, summertime