Recipe: Banana Pineapple Daiquiri

Just in time for the end of summer, we're making daiquiris in pineapple cups and drinking them in the afternoon post-beach day. Preferably in a hammock if you have one. As much as I'm kind of over the intense humidity and 98 degree days, I know I'll be wishing for summer in only a few months. So I wanted to make you a drink that's acceptable when you're sticky from sweat and have sand still behind your toes, but also can easily throw together when it's snowing and you need a little tropical refresher. 

If you've checked out my cocktail recipes before, you know I'm not a complicated cocktail mixologist or anything. I'm here to show you how to throw a bunch of things in a glass (or blender), give it a mix and get to relaxing. In my opinion, booze should be used for celebrating or destressing, so we need to get to the end result quick!

Banana Pineapple Daiquiri

Makes two drinks (or one pineapple cup)

2 bananas, peeled and frozen
3/4 cup pineapple (or two large pieces), frozen
1 cup coconut milk
1/2 lime, juiced
4 oz white rum (optional)

Pineapple Cup: To serve this drink in a pineapple cup, you'll need a pineapple and a pineapple corer. I have this one on Amazon and never had a problem with it. Place the corer centered over the core of the pineapple and twist the corer until you get near the bottom (about an inch or so from the bottom to be safe. If you twist too far down, you'll puncture a hole in the skin of the pineapple and you'll ruin your cup). Once you're near the bottom, twist the opposite way and pull the pineapple slices out of the skin. It makes a perfect cup and all the fruit is sliced. Store the fruit in the refrigerator or freezer. Then use a pairing knife to remove the core, which is by far the most annoying part. I just kind of hack at it until most of it is gone. Very professional. 

Just FYI, I learned about this method from A Beautiful Mess last year. It's very fun for parties.

Daiquiri: If you are using a blender, add all the ingredients into a blender and blend until bananas and pineapple are fully pureed and mixture is similar to a smoothie. You might need to stop blending and push frozen fruit down towards the blade with a spoon if blender is having trouble. Pour into two glasses or the whole thing into your pineapple cup!

If you want to use a food processor, add the frozen pineapple, frozen bananas, and about 1/3 of the coconut milk into the processor initially. Pulse until the fruit is pureed and then add the rest of the liquids and pulse until combined. I found that if I added all the liquids at once, it was hard to get the fruit as pureed as desired. Pour into two glasses or your pineapple cup!

This also makes a really refreshing smoothie, just leave out the rum!

1 Comment

Recipe: Peanut Butter and Fig Toast

If I had to pick a favorite all time food, I think it would have to be toast. I love ice cream, love pizza, love breakfast sandwiches, most Mexican food, and cheese. But I don't think I could live without toast. I eat it standing in my kitchen when I don't have enough time for real breakfast, I eat it for lunch topped with a smashed avocado and a lot of salt and pepper. And sometimes, when it's 100 degrees outside or I'm having a particularly tired night and I can't be bothered making real food, I eat it for dinner.

The trick, I've decided, is finding different toppings that match whatever you're crazing. Want something salty? Avocado S&P Toast. Something sweet? Cinnamon Sugar Toast. Something like dinner but a lot less effort? Mozzarella and Sliced Tomatoes. It's 3AM and you need food now? Basically Salted Buttered Toast. And when you need something that's like dessert AND breakfast? Make Peanut Butter and Fig Toast topped with Maple Syrup.

Peanut Butter and Fig Toast

1 serving

2 pieces of hearty bread
2-3 figs
peanut butter
maple syrup

I probably don't need to tell you how to make toast, but I'll attempt to. Toast bread until lightly browned, outside toasted but the inside is still soft. While still hot, spread generous amounts of (preferably homemade or freshly ground) peanut butter onto the toast. We don't skimp on the peanut butter! We aren't animals. Cut figs in half and place on top of peanut butter. Drizzle with maple syrup and enjoy with iced coffee.

1 Comment

5 Things I'm Loving Right Now

I don't know the last time I had such an action-packed summer. We had a handful of things planned, like our camping trip and a weekend down the shore, but every weekend I think we have nothing planned, and I stumble upon something going on or an idea comes to me and we're out of the house and into the car. Having someone so game for little adventures has really been a dream come true. We spent the day at Asbury Park (a beach I'd never been to! so cute!), went to a county fair, went swimming, hiked around some local parks, found some street festivals, and attended a Shakespeare in Park night just to name a few. As the summer is in it's final stages, I'm hoping to keep it up!  And I still need to knock ziplining off my summer bucket list....

Here's some things I've been loving lately:

  1. Kate blogged a bunch of photos from my portrait shoot that we did a few weeks ago. If you aren't tired of looking at them, you can see them here
  2. I recently binged my way through Stranger Things (in three days!) and I've started on Peaky Blinders that I'm loving as well.
  3. Finally purchased a new lip color (Versailles) from Beauty Bakerie, which is basically my natural lip color but better and I'm in love.
  4. If you live in Philadelphia, you should definitely try and check out Bok Bar this summer. It's a rooftop bar in South Philly located on the 8th floor of the Bok Technical High School building. I went with a handful of girlfriends and it was a lovely place to chill out, take in the Philadelphia skyline, and drink rosé.
  5. I've added some new flair to my denim jacket and have a few more in my cart waiting to be purchased. I picked up this On Brand pin from Professional Mess and NEED to get some pins from this collaboration between The Paper Mama and The Crafted Life.
Comment

Recipe: Funfetti Cake Batter Popsicles

Sometimes I set out to make something that I have imagined in my head. I think up a treat and I can imagine what it will taste like in my head and then I strive to create that. And after a few trial and errors, these came together exactly how I imagined. Incredibly creamy, crunchy from the sprinkles, sweet, and bursting with a cake batter and vanilla flavor. If you're looking for the perfect sweet and creamy popsicle, these should be on the list!

Funfetti Cake Batter Popsicles

Makes 8 popsicles

1 cup of heavy cream
1/3 cup sugar
1/2 cup milk
1/4 cup cake mix
1/2 teaspoon vanilla extract
1/2 cup rainbow sprinkles

In the bowl of an electric mixer, beat heavy cream and sugar until sift peaks form. Add vanilla and beat one more quick time to incorporate. In a seperate bowl (or in the mixing cup used to measure out the milk) whisk together milk and cake mix until cake mix is dissolved. Add liquid into the whipped cream and fold in with a rubber spatula. Add sprinkles and fold them in as well. Final mixture will be thick, but pourable. Using a spoon, spoon mixture into the popsicle mold (I own this one) until each slot is 3/4 full. As you're filling, lightly tap the mold on the counter to try to prevent air bubbles. Insert popsicle sticks and freeze for 4–6 hours or overnight.

Need something else to make with that open box of cake mix? Make some Lucky Charms Popcorn!

Funfetti Cake Batter Popsicles via Unusually Lovely

Recipe: Strawberry Basil Frosé

So here's a real life fact: as I write this, which is 10pm on a Monday night, I'm definitely sitting on the sofa with a giant bowlful of this frosé and eating it like a snow cone. Because I don't need to tell you that Mondays are hard. And as much as this is a fun dessert cocktail to serve at a party or a happy hour with girlfriends, this is also a great late night summer boozy snack when it's 100 degrees in your house with 90 percent humidity. 

We've finally had a little break in the extreme heat and humidity we've been feeling here in Philadelphia and I and my poor little kitties are very thankful. I love summer, and this one is a damn good one, but the humidity is just exhausting. I would like to turn my oven on a bake something for you all, but it's just not realistic at the moment. So frozen treats it is! I'm not really complaining.

Strawberry Basil Frosé

Makes enough for a party!
Adapted from this recipe

1 750 ml bottle of rosé**
1/2 cup sugar
1/2 cup water
8-10 strawberries, hulled and quartered
2 large basil leaves
1 1/2 cups ice
juice from half a lemon

Pour the entire bottle of rosé into a 9x9 inch baking pan (or any bowl or pan it will all fit in) and freeze for 4-6 hours or overnight until almost frozen. Because of the alcohol, it won't completely solidify.

In a small saucepan, bring sugar and water to a boil over medium heat, stirring constantly until the sugar is completely dissolved. Remove from heat and add strawberries. Rip basil leaves in half and add them as well. Let steep for 30 minutes to an hour. Strain through a mesh strainer into a small bowl or jar. Do not press on the strawberries. Cover and chill in refrigerator, about 30 minutes.

Once you're ready to make your frosé, add your ice to the blender and pulse until ice is crushed. Remove the rosé from the freezer and scrape into the blender, along with strawberry-basil syrup juice from half a lemon. Blend until mixture is slushy.

If you don't want to serve immediately, place blender jar in the freezer and pulse once or twice before serving. If you want to make this in advice and place back in the freezer overnight, you can just use a spoon to shave and break up the frosé into a slush. Garnish with a strawberry and some basil leaves.

** When choosing your rosé, you'll want something that's on the full-bodied side and nothing too sweet.

1 Comment