I haven’t experienced any weird cravings during my pregnancy.
Sure, there’ll be a food item that I really want at the moment, but it’s not something unusal for me. (Chips and queso, popcorn, Sour Patch Kids)
However, I will say, I’ve never had more milkshakes in my life! (Oh, I’m not complaining!) We’ve played around with plain vanilla, strawberry, Butterfinger, Oreo, and chocloate covered strawberry.
Today is National Vanilla Milkshake Day and even though this particular recipe isn’t for a vanilla milkshake, I thought it’d be a great excuse to share this Cookies and Cream masterpiece. (But hey, if you omit the Oreo’s it’s a vanilla milkshake! Close enough.)
Cookies & Creme Milkshake
- 4 Oreo cookies
- 1 C milk
- 4 scoops vanilla ice cream
- Place all ingredients in a blender. Blend until smooth.
When I planned out my blog posts for June I knew that I’d be posting an iced tea recipe on June 10th. Why? Because today is National Iced Tea Day! I didn’t have a recipe picked out at the time but had a few weeks to figure that out.
And then I went to my baby shower thrown by my friends Kate and Tara. I’ve mentioned both of these wonderful ladies on my blog before. Kate is my partner-in-crime when it comes to both baking and quilting. Tara is my food blogging mentor – she blogs over at Tara’s Multicultural Table, check it out! Separately they’re both creative and way more artistic than I could ever dream to be. I guess I shouldn’t have been surprised that together they would create complete magic.
They threw a Winnie-the-Pooh inspired shower for me. And from the decorations to the food to the games they pulled out all the stops.
The food table featured a dish for each character: The main course were Kanga and Roo Pita Pouches featuring shredded chicken and sandwich toppings, Owl’s Spinach Dip, the veggie platter was cleverly labeled Rabbit’s Garden, sweets included Tigger Tails for guests to take home (chocolate covered pretzel rods) and Pooh’s Honey Bowls (honey mouse in chocolate bowls), to drink we had Piglet’s Pink Lemonade and Eeyore’s Blueberry Iced Tea.
This blueberry iced tea was addicting and I knew that I’d have to get the recipe from Kate to feature on National Iced Tea day! This would also be a wonderful addition to your July 4th beverage collection, maybe serve it alongside my Strawberry Sparkling Lemonade? 😉
Blueberry Iced Tea
- 3 1/2 C frozen blueberries
- zest of 3 lemons
- juice of 4 large lemons
- 8 C water
- 6 bags decaf honey lemon green tea
- 1 1/2 C sugar
- Bring blueberries, lemon juice, and lemon zest to a boil. Mash. Pour through strainer, reserve liquid and let it cool. Discard the solids.
- Bring water to a boil. Turn off heat and steep tea bags. Discard the tea bags.
- Combine sugar with tea and blueberry syrup. Allow to cool and refrigerate. To serve, garnish with extra frozen blueberries.
With Memorial Weekend here, I thought I’d share with you one of my favorite lemonade recipes for you to make and enjoy at your holiday barbecue. I make this every year for the 4th of July along with blueberry and original flavors.
Sparkling Strawberry Lemonade
Ingredients for the simple syrup:
Ingredients for the strawberry syrup:
- 1 heaping C quartered strawberries
- 2 tbps sugar
- pinch of salt
- 2 tbsp water
- 1 tsp lemon juice
Ingredients for the lemonade:
- 1 1/4 C fresh lemon juice
- 4 1/2 C plain seltzer water
- Make simple syrup: in a saucepan heat water and sugar until the sugar is dissolved. Set aside to cool.
- Make the strawberry syrup: in a blender puree all ingredients until smooth. Strain into pitcher and discards the remaining seeds/pulp.
- Make the lemonade: combine simple syrup, strawberry syrup and lemon juice. Keep in fridge until ready to serve. Before serving add the seltzer water.
*This recipe is adapted from Annie at http://www.annies-eats.com/2011/05/27/sparkling-strawberry-lemonade/*
This month’s Crazy Ingredient Challenge reveal day falls on Easter so our host Dawn of Spatulas on Parade picked the ever popular Easter candy Peeps to be paired up with Lemons!
If you’re wondering where last month’s edition of CIC was, I posted instead my first #BundtBakers recipe on March 20th.
But back to April’s CIC post. The biggest challenge with this month was using an already finished product.
Leave it to the preggo to come up with a cocktail! (Please don’t call child services, but I did taste a sip so I could validate that the recipe works!) I present to you the perfect cocktail for your Easter Sunday – Marshmallow Peeps Lemon Drop Martini. This is definitely what adults want in their Easter basket. If we can’t hunt for eggs, then we might as well sip on something fun!
Marshmallow Peeps Lemon Drop Martini
- 3 yellow peeps (any color will do, but a yellow lemon cocktail looks best)
- 3/4 C vodka
- 1/2 C sugar
- 1/2 C water
- 3/4 C lemon juice
- sprinkles (optional)
- In a jar soak peeps in vodka for at least 4 days. Remove Peeps from vodka (strain if they’ve fallen apart).
- In a small saucepan dissolve sugar in water over medium-high heat. Allow to cool.
- Place sprinkles on a flat plate. Run a slice of lemon along the rim of the martini glass and gently twist the glass in the sprinkles.
- In a cocktail shaker with ice combine equal parts lemon juice, simple syrup, and Peeps vodka. Pour into martini glasses.
To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.
I would be willing to bet that Starbucks’ earnings increase in the fall. With pumpkin spice lattes and pumpkin Frappuccinos on the menu, everyone gets the craving for fancy coffee beverages. (My personal favorite is the Gingerbread Latte)
But with fame comes imitation, and there are countless Pumpkin Latte recipes floating around the internet. I settled on this version because I had everything on hand!
I whipped up some heavy cream with a little bit of powdered sugar to present a gourmet mugful of PSL.
Pumpkin Spice Latte
- 1 C milk
- 1 tbsp pumpkin puree
- 1 tbsp sugar
- 1 1/2 tsp vanilla extract
- 1/4 tsp pumpkin pie spice
- 1/2 C brewed coffee
- Heat milk, pumpkin, and sugar until hot but not boiling.
- Remove milk from heat and add in vanilla, pumpkin pie spice, and coffee.
- Top with whipped cream and pumpkin pie spice. (Optional)
*This recipe is modified from Joanne at http://www.inspiredtaste.net/8419/pumpkin-spice-latte-at-home-recipe/*
Once upon a time I had a very productive Sunday. I cleaned the kitchen and went to the grocery store. And when I got back from the store I washed and dried my produce before putting it in the fridge, I chopped up celery and carrots for the week’s lunches, and made cucumber water.
Thanks to Not From Concentrate and their pineapple water for inspiring me to make this water a post on Sew You Think You Can Cook.
Stuart first tried cucumber water on a business trip at a hotel – he became hooked. It’s now a refreshing beverage staple in my fridge.
- 1/2 cucumber
- pitcher of drinking water
- Wash and peel cucumber. This is optional, but it’s pretty to peel the cucumber in stripes! Slice cucumber and put into a pitcher of drinking water.
- Allow cucumber to “steep” in the fridge an hour before removing the cucumber slices. (Stuart goes through water really quickly so I actually leave the cucumber in the water and get two pitchers out of each half of cucumber.)
I interrupt my recount of Hawaiian food to bring you this month’s Crazy Ingredient Challenge! This month the task was to combine Coconut and Tomato. Upon seeing the ingredient list I thought I was going to sit this one out as I am allergic to coconut. But then I got an idea and decided, why not! Just because I can’t eat it doesn’t mean my friends can’t be my taste buds.
My original idea was to do a play on the Bloody Mary – either make a virgin version substituting vodka for coconut water, or simply adding coconut water to the cocktail, or even making a “creamy” version with coconut milk, garnished of course with toasted coconut.
This idea was altered slightly when I searched Food Network’s website for Bloody Mary recipes. I’d never had one before! I found Rachael Ray’s recipe for Bloody Mary Shrimp Cocktail and thought, that’s a better idea! And I can serve it with coconut shrimp instead of typical shrimp cocktail. This way also prevents my husband from trying multiple Bloody Marys before I came up with the right recipe. I also bought cocktail shrimp so I could dip in too!
I served this appetizer during last weekend’s football game. We had some friends over and I was given the “this is addicting” nod of approval. I hope this boozy dip makes it to your next tailgate!
Coconut Shrimp with Bloody Mary Dip
Ingredients for Shrimp:
- Canola oil, for frying
- 1 lb peeled, deveined shrimp
- 1 C flour
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 4 eggs
- 1 C panko breadcrumbs
- 1 C shredded sweetened coconut
Ingredients for Dip:
- 28 oz can crushed tomatoes
- 2 tbsp horseradish
- 2 tbsp Worcestershire
- 2 tsp hot sauce
- 2-3 shots of vodka, to taste
- Bring oil to 350 degrees.
- In a large bowl combine flour, garlic powder, and onion powder. In another bowl beat eggs and season with S+P. In a third bowl combine coconut and panko. Season shrimp with S+P and dredge in flour, egg, and panko. Fry shrimp 2 minutes on each side. It’s best to do this in batches so as not to decrease the oil temperature too much.
- Combine dip ingredients. Serve with celery sticks!
*The shrimp is adapted from The Neelys and the dip is modified from Rachael Ray*
Click the link below to see other blogs that participated in this month’s Crazy Ingredient Challenge!