Cocktail: Raspberry and Peach Bellini

The Bellini seems to be an underrated brunch cocktail. Though it's often overshadowed by the incredibly basic Mimosa and the savory Bloody Mary, the Bellini brings it's own special quirkiness to the table. The Bellini is kind of like the sweeter sibling of the mimosa; fruit purées and nectars mixed with bubbly champagne or prosecco. 

In this drink, we're making our own raspberry purée and mixing it with some thick and juicy peach nectar. Perfect for a summer brunch!

Raspberry Peach Bellini

Makes one drink

Drink
4 oz peach nectar
2 oz raspberry puree
Prosecco

Raspberry Purée
1 cup raspberries
1 tablespoon honey
Half a lemon

In a medium bowl, mix together raspberries, honey, and juice from the half a lemon. Refrigerate for a minimum of 1 hour. Pour berries and any juices into a blender and pulse until puréed.

In a glass, add raspberry purée and top with peach nectar. Stir together and top with Prosecco. Garnish with some fresh raspberry and/or peach slices. There you go!

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Recipe: Strawberry Rhubarb Crisp

It's been a little while since we baked together, friends! So I wanted to ease you back in with a simple recipe that takes under 30 minutes to throw together. We're making a crisp because it's simple, versatile, and delicious. It's also one of my favorite treats because you can make it for dessert and serve it with ice cream and then reheat the leftovers for breakfast the next day. And we aren't skimping on the topping either, since that's really the best part. Let's get to it... 

Strawberry Rhubarb Crisp

Yields 8 servings

2 cup strawberries, chopped into small pieces
2 cups rhubarb, chopped into small pieces
1 1/2 teaspoon cornstarch
1 1/2 tablespoon sugar
1/2 lemon
1 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 stick butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt

Preheat oven to 400 degrees and set aside a 8x8 inch baking pan.

In a large bowl, stir together strawberries, rhubarb, cornstarch, juice from half a lemon, and sugar until everything is combined and the fruit is coated. In a separate bowl, mix together flour, oats, brown sugar, vanilla extract, salt, and melted butter until combined and mixture is crumbly. 

Add fruit mixture and any juices from the bowl into the baking pan and spread out evenly using a rubber spatula. Using your hands, sprinkle the crumb topping on top of the fruit so that the fruit is completely covered. Bake for 30-40 minutes until fragrant, the fruit is cooked through and bubbly, and the top is golden brown. Serve warm with ice cream. 

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Favorite Podcasts

Truth be told, I've been trying to write this little blog posts for weeks. Weeks! And this is the second week in a row without a new recipe *insert sad face* so I thought I would update you a bit. Two Fridays ago I accepted a new job, which I'm pretty excited about, but I've spent the past two weeks doing the stressful interview process and waiting, then giving my two weeks at my current job and transitioning everything I did to others. Plus we spent last weekend away at the beach. All in all, just a busy couple of weeks but I'm feeling anxious to get back in the kitchen this weekend. In the meantime, I thought I would put together a post I've been wanting to write for a while now: fav podcasts.

Podcasts are a huge part of my life these days and I'm always on the hunt for new ones. I have a 45 minute commute each way to work and podcasts have seriously improved that drive. I feel less like I'm just wasting away in my car and feel more like I'm learning something, even if it's mostly true crime stories and useless information. You'll see by the list below that I'm a big true crime junkie so if anyone has any different ones, let me know in the comments!

My Favorite Murder: I don't know when I first heard about MFM, but from the first episode I was hooked. Two women, sitting down and chatting about true crime and serial killers. Sign me up. I think what I like most about this podcast (and what I know a lot of people don't like) is that this podcast feels like a real life conversation. When I listen to it, I feel like I'm being told a story by one of my girlfriends, which I find to be a very interesting approach to a podcast about crime. So if you are looking for a streamline, professional, all-the-facts type of podcast, this is not for you. But, I enjoy most of their episodes.

You Must Remember This: Though originally drawn to this podcast because of her season on Charles Manson, I've since listened to the Dead Blondes and Blacklisted seasons. This podcast is pretty much the opposite of My Favorite Murder when it comes to information and tone. You Must Remember This tells "the secret and forgotten histories of Hollywood's first century." Karina Longworth's stories are incredibly detailed and dense (in the best way possible). The research and preparation that must go into each episode is impressive in itself and each episode is incredibly well written. Plus, I love Karina's voice and pronunciations. 

The Dollop: I just love The Dollop. I love it. Comedians Dave Anthony and Gareth Reynolds tell stories from American history, but not the stories you learned about in history class. And I know this doesn't sound like it would be funny, but it's honestly hysterical. These are the stories, people, and little blips in history that for the most part have been untold. The man who invented the high five, the first welfare queen, New York City's Gopher Gang to name a few. It's interesting, it's funny, and I feel like I've learned a lot of our country's ridiculous (and many times appalling) history.

Stranglers: This 12-episode podcast details to the crimes of the Boston Strangler and tells the stories of his victims. This is a story that I was obviously aware of, but had never listened/watched anything dedicated to. The story itself is pretty crazy, and has a handful of twists and turns and conspiracies associated with it. Similar to You Must Remember This, Stranglers is beautifully narrated and researched, and hits all the markers for me. Plus, it's still an unsolved case.

S-Town: I think this is maybe my favorite NPR podcast. I loved the first season of Serial and all, but found myself way more all-consumed with S-Town. Such a bizarre and interesting story about interesting people. I binge listened to this in about 4 days. 

This American Life: It felt almost too obvious to add This American Life to a list of my favorite podcasts. Obviously it's a favorite. But even as new podcasts pop up about topics more germane to my interests, I still always enjoy new episodes. It just holds up for me.

Up First: This is a fairly new-to-me podcast but I LOVE it. I've always struggled with keeping up with current events and news and this gives me a quick, thorough update of current events each morning. I listen to it while I'm getting ready and it just works for me.

At Home With...: A new podcast by Anna and Lily of The Anna Edit and Lily Pebbles, two of my favorite beauty/lifestyle vloggers. Way different than many of the other podcasts I love, they go into the homes of women in the beauty business and have a chatty conversation about their work and their home. Maybe it's just because the woman they are interviewing are people of interest to me, but I've been really enjoying this one.

WTF with Marc Maron: WTF is a podcast I've been listening to for years and though I haven't listened to it too much recently, it still remains one of my favorites. This a standard interview-style podcast, with guests ranging from Barack Obama to Anne Hathaway. Comedians, actors, musicians, there's really an interview for everyone in there. My favorite thing about this podcast is that Marc Maron tends to dive deep. Yeah, he talks about their latest projects or what they're most notable for, but dives into their personal lives, aspirations, and the motivations behind their work. He's just a great interviewer.  

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Recipe: Peanut Butter Banana Donuts

I thought this recipe would be helpful because if you are anything like me, you probably have a bunch of bananas finding their way to the bottom of the fruit bowl and going spotty. Maybe a little passed spotty to that place where they are too brown and soft to be enjoyable to eat, but not brown enough that you say the hell with it and throw them in the trash.

And I know everyone else will just tell you to make banana bread, but these are just so much better. Let's dive in.

Banana Donuts with Peanut Butter Drizzle

Yields 18 donuts

Donuts
2 1/2 cup flour
3/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 stick cold butter
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 bananas

Glazes
4 cup powdered sugar
4 tablespoon water
1 teaspoon vanilla extract
1/2 cup peanut butter

Preheat oven to 350 degrees and prepare a donut pan by spraying with nonstick cooking spray.

In a large bowl, mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until combined. Add the cubes of butter and using a pastry blender (or your hands) cut the butter into the dry ingredients until mixture is sand-like with bits of butter throughout.

In a medium bowl, whisk eggs until fluffy. Add in buttermilk and vanilla and whisk until combined. In a separate bowl, mash the bananas well with a fork. Add them into the bowl and using the whisk, incorporate into the buttermilk with the whisk until banana is throughout the mixture. Pour into the bowl with the dry ingredients and fold together with a rubber spatula.

Scrape the batter into a pastry bag fitted with a large tip (or a ziplock bag with the corner snipped off) and pipe the batter evenly among the wells of the greased pan. Before placing into the oven, lightly tap the donut pan on a flat countertop to remove any air bubbles. Bake for 8-10 minutes or until a toothpick inserted comes out clean. Let cool in the pan for about 5 minutes, then let cool completely on a cooling rack.

Once the donuts are fully cooled, place wax paper underneath your cooling rack and start making your glaze. Add powdered sugar and water into a saucepan and start whisking them together. The mixture will be very stiff and not come together easily. Once it is mostly combined, heat glaze over medium heat, whisking frequently. The glaze will start to come together and thin out. Remove from heat when the mixture is warm but not hot. Dip each donut into the glaze and let cool on the rack. In a separate saucepan, heat peanut butter until it's warm and pourable. Pour into a pastry bag with a small tip (or a ziplock bag with the end snipped off) and drizzle the peanut butter over the donuts. Let cool completely. Keep donuts in an airtight container for up to 3 days.

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Recipe: Raspberry Yogurt Popsicles

In recent years I've developed an addiction to ice cream and frozen treats. 

This is not something I've had my entire life. As a kid, I remember occasionally getting ice cream for a treat or on vacation or occasionally something from the ice cream man who drove around our neighborhood. But I don't remember craving it the same way I do now. Recently I'm pretty game for ice cream any time, any day, any where. Need a pickmeup? Go get ice cream. Need to celebrate something? Let's get ice cream! Need to kill some time before going to the movies? Ice cream that you get a lid for and end up sneaking into the movies. It's just exactly what I want at any given moment and I've decided to go with it.

These popsicle were created because I tend to come home from work very hangry and need something right away. Because when you are tired and annoyed from work and hungry, you'd be surprised how often you decide to just get ice cream for dinner. Having these not-too-unhealthy alternatives handy means I make it to dinner more often.

Raspberry Yogurt Popsicles

Makes 10 popsicles

2 cups fresh raspberries
2 tablespoons honey
Half a lemon
1 1/2–2 cups vanilla greek yogurt

Place raspberries in a medium sized bowl. Add honey and juice from half a lemon. Using a spatula or spoon, cover the berries with the juice and honey and let sit for at least a half an hour in the fridge. Pour your raspberry mixture into a blender, and blend until smooth. If you really hate raspberry seeds, you can pour the mixture through a mesh strainer before filling your popsicle molds, but I didn't bother.

When filling your popsicle molds (I believe I have this one), alternate between the yogurt and raspberry puree until they are 3/4th full. Then using a wooden skewer, swirl the layers together a little bit to get swirls. If you don't have a wooden skewer lying around, you can use anything that's long and fairly skinny. You also don't have to swirl them at all and they will still be great. Add in your popsicle sticks and freeze for 4–6 hours until completely frozen.

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