The Strawberry Capistrano is a refreshing, non-dairy, non-alcoholic drink. The natural bright pink hue from the strawberries makes this summer mocktail irresistible!
I feel like summer is just starting… right as my e-mail inbox is assaulted with fall and all things pumpkin spice. I’m not ready to let go of summer just yet, even though I have already marked my calendar with the openings of the local farm fall festivals. That doesn’t happen until mid-September though, so let’s just enjoy the last few weeks of summer, shall we? I’ll start by making us a Strawberry Capistrano. (more…)
This fabulous unique caramel corn recipe was inspired by my favorite Girl Scout Cookie, the Samoas (or Caramel D’Lites). The last batch of samoas caramel corn I made disappeared in minutes!
Ever since I whipped up a batch of chai tea caramel corn and realized how easy it was to make caramel corn at home, I’ve had so much fun experimenting with recipes! Last Christmas, I shipped care packages to family with snacks, and included my s’mores caramel corn and this Samoas caramel corn. The recipe didn’t go up last year because the caramel corn I saved for pictures disappeared too quickly. I had to make this recipe at least 3 times to get pictures, everyone loves it! (more…)
Dessert shooters make a fun and unique treat to take to a party. My no bake piña colada cheesecake shooters are the perfect mini dessert for summer fun!
Some of my best ideas come after serious failures. My original plan was to make piña colada cheesecake bars, but clearly that didn’t work out. My first test resulted in bars that didn’t set. When I did get them to set, they weren’t pineapple coconut-ty enough for me, so we went back to the drawing board and I decided to make dessert shooters instead. We never sacrifice flavor for a “look”, darlings. I’d say this worked out even better than planned though, because dessert shooters look equally at home at a backyard barbecue and an elegant evening soiree. (more…)
With no butter, milk, or eggs, this chocolate coconut crazy 8 cake is my variation on the popular one pot style depression cake! You mix and bake all in one pan and the resulting cake is super moist, delicious, and made extra special with a vegan chocolate ganache topping!
I may (or may not) have mentioned before that I’m part of a recipe club where we get together once a month, cook dishes based on some theme, and then eat them and share the recipes. If I haven’t sorry. If I have, then can I just encourage you to get some friends together and start one? I think the idea hearkens back to the 1950s or so – at least that’s the decade I picture when I think of recipe clubs – and it’s so much fun! We always end up having a wonderful time together and the food is delicious! In fact, this cake is from one of my recipe club meetings. (more…)
Coconut macaroons take me back to childhood! My mother loves coconut, so she bought these frequently, and we could find them everywhere year-round, but especially in the spring around Passover and Easter. Coconut macaroons are often eaten during Passover because they contain no leaveners, and I feel like there’s coconut everything around Easter anyway. But because my mother loved them, coconut macaroons also mean Christmas for me because every year we would make slice and bake cookies from refrigerated dough, maybe decorate them with tube icing, and buy coconut macaroons for my mom. (more…)