Summer is just around the corner and that means it’s time for tropical cocktails! My favorite summer flavors for cocktails are pineapple, passion fruit, mango, watermelon, cantelope and guava. You can create so many combinations with these flavors and your favorite spirits. I have preference for sparkling drinks in hot weather, so a fizz is a perfect refreshment.
Ingredients (for one serving)
- 1.5 oz of vodka
- .5 oz of St. Germain liqueur
- About a half a can of guava nectar
- Fresh lemon juice or a lightly sweetened lemonade
- Club soda or sparkling water
- Maraschino cherries for garnish
It really is a simple cocktail and you can play around with the amount for each ingredient. Vodka is the base but also tequila or a white rum are also great options. You can also add a little more than just one serving of alcohol too, especially for a party. The St. Germain is a elderflower liqueur and it just adds such a nice flavoring to any bubbly or fizzy cocktail. A half ounce will do the trick.
Guava is a very interesting flavor and I really enjoy mixing it with lemon. Depending on the glass, use about half a can and leave a little room for the club soda or sparkling water. Add about a tablespoon of fresh squeezed lemon juice or an ounce or two of lemonade. Fill the rest of the glass with the sparkling water/soda. It really is that simple, just stir and serve. You can add ice if the ingredients aren’t already cold as well.
So cheers! Be sure to try out this cocktail at your next sunny bash. Also great as a large batch drink to save you time and effort. Use all your favorite tropical garnishes, straws and even fresh flowers.
Celebrate National Vanilla Pudding Day with the only recipe you’ll ever need. It’s rich, creamy, and totally worth making from scratch.
Tis the season of graduations, Mother’s and Father’s Day, and cookouts. Don’t show up empty handed, instead bring along one of these DIY seasonal-themed hostess gifts that are easy to make and will have you invited back over in no time.
Nothing says summer more than a creamy ice cream. This DIY Sundae Kit from A Pretty Cool Life is melting our hearts (literally). Filled with an ice cream scoop, homemade caramel sauce, sprinkles, fudge, maraschino cherries, and waffle cone bowls—just add some ice cream to complete the kit!
Barbecue and summer are almost as classic of a combination as PB&J. Why not bring along some homemade Root beer Barbecue Sauce by A Mom’s Take to brighten up your neighborhood cook out? Download the label, pictured below, to give it an even more authentic look.
We think there’s no better way to cool off than with a glass of fresh-squeezed lemonade. To bring this DIY Lemonade Kit by Fashion Meets Food to life, fill a pitcher with all of the essentials—lemons, sugar, a wooden spoon, and recipe card.
Baseball season is the perfect excuse of burgers and brats, but condiments are necessary to top off your grilled craving of choice. Bring along this Beer Thyme Mustard by Vegetarian Ventures to channel classic stadium style. With the shelf life of three months, it’s an easy recipe to whip up in large doses and distribute as gifts all summer long!
After a long night of entertaining, make it easy on your host’s morning by packing up this Breakfast in Bed Kit. We love the creativity of Jenny Steffen’s basket that includes morning favorites like banana bread, coffee beans, and honey. Create your own basket inspired by seasonal selections, like fruit-filled muffins, or easy-to-find Farmer’s Market staples like handmade granola.
There is nothing better than waking to the sweet aroma of cake baking in the oven. Imagine having a nice warm treat to go alongside your morning cup of coffee. With this overnight berry coffee cake, you can make perfect mornings a reality.
This was my first foray into overnight coffee cakes and now I’m addicted. I can’t wait to try out different flavor combinations. This berry coffee cake is an adaptation of this overnight cranberry coffee cake. Since we’re in the midst of berry season, I swapped in a mixture of fresh berries instead of the cranberries which I normally associate with Thanksgiving.
I love baked goods that can be prepared in advance. You can make the batter and crumble topping the night before. Then first thing in the morning, just pop it in the oven. In no time, the kitchen will smell like a delicious bakery. No candles or potpourri necessary. Baking is life’s natural air freshener.
The batter for this coffee cake is quite thick. Don’t be alarmed. The thick better helps to hold and distribute the fruits within the cake. Use an offset spatula or the back of a spoon to level over the batter. (Can you see the little speckles of orange zest? The citrus really helps the flavors of this coffee cake pop!)
Before baking, sprinkle the crumble topping and additional fresh berries over the batter. This recipe uses sliced almonds, but you can swap in whatever nuts you’re craving. Pistachios would be lovely with the berries and orange zest. You can even add some cacao nibs for extra crunch.
Mixing this coffee cake is the easy part. It’s waiting for it cool from the oven that’s the most difficult part. It’s very important to let the coffee cake cool for about 20 minutes after baking. This will help the cake keep its structure. Once it’s had some time to rest, start slicing and enjoy this berry coffee cake warm! It’s great with a cup of coffee, some warm tea, or a tall glass of milk!
Here are my changes to the original OVERNIGHT CRANBERRY COFFEE CAKE:
- Instead of 1/2 teaspoon ground nutmeg, use 1/2 teaspoon ground cinnamon
- Instead of 1 3/4 cup chopped fresh cranberries, use 2 cups of mixed fresh berries (strawberry, blueberry, blackberry, raspberry)
- Instead of 1/4 cup orange juice, use 1/4 cup milk
- Omit 1 Tablespoon finely shredded lemon peel
These Cherry Funfetti Almond Cupcakes combine your favorite almond funfetti cupcake with a sweet cherry-almond frosting.
I’ve been waiting to share these cupcakes with you guys for a few weeks now. I’m sorry I made you wait so long, but once you take a bite out of these Cherry Funfetti Almond Cupcakes, you’ll be telling yourself that it’s worth the wait.
These from-scratch cupcakes are made with a batter that uses buttermilk, which adds a bit of tenderness to the crumb and for me, it intensifies the flavor a bit. The original recipe for the Cherry-Almond Vanilla Cupcakes also called for some cherry juice in the cupcake itself, but I choose to use only buttermilk as the liquid agent.
To flavor the cupcakes, there is a mix of vanilla and almond extract, if you prefer a strong almond flavor, then you might consider using a little more almond extract and less vanilla. Either way you slice it, the combination lends itself perfectly for the funfetti flavor.
Be sure to load these cupcakes up with plenty of sprinkles! I like to use the jimmies because they don’t make the batter bleed like the nonpareil sprinkles. I usually fold them into the batter at the very end.
The cherry frosting is a great compliment for these almond funfetti cupcakes. For the frosting I altered the original recipe to use 1 cup of butter instead of ½ cup and I used 5 cups of powdered sugar instead of 4 cups. The cherry flavor in the frosting comes from the cherry juice and there is plenty of it in this frosting! To finish it off, you need just a touch of almond extract, but not much, because a little goes a long way.
I’m always looking for a way to funfetti-afi desserts, especially when it comes to cupcakes. As summer approaches, if you’re looking for a good no-bake funfetti dessert, you might consider trying my Oreo Funfetti Icebox Cake.
So let’s run down these changes one more time! Here is the original recipe for the Cherry-Almond Vanilla Cupcakes.
- For the cupcakes, eliminate the cherry juice and replace it with buttermilk, so in addition to ¾ cups of buttermilk, add another 1/3 of a cup to the batter.
- Add ½ cup sprinkles to the batter
- For the frosting, add and extra ½ cup of butter, so 1 cup total and add an additional 1 cup of powdered sugar (5 cups total).
We are THIS close to the official start of summer; aka Memorial Day and I can’t wait for all the summer picnics, pie baking and fresh BERRIES! To start the summer off, I am throwing this blueberry coconut ice cream pie together. Isn’t it lovely? I made this pie for Mother’s Day actually and my whole family loved it! And let me tell you, it is incredibly easy to make. It is almost no-bake since we are only quickly baking the crust for 10 minutes. So that counts right?
I used this recipe for inspiration and built upon it with one of my favorite flavors; coconut. I know coconut goes great with berries so I decided to throw in some into the almond crust, which by the way is completely gluten-free. Add some toasted coconut flakes to the crust for an added crunchy (tropical) twist.
To make the filling, you will need a blueberry sauce. Use fresh or frozen blueberries for this. You can also use your favorite berries. I can see this being wonderful with raspberries or blackberries. They all will be great for a summer picnic/ dessert. For an enhancement of the berry flavor, I added a little almond extract to the blueberry sauce. It’s a good idea. Try it the next time you are making any berry filling.
Finally, I used a homemade coconut ice cream recipe but you can use any store bought one you love. This coconut recipe is creamy good and one of my favorites.
This pie is DEFINITELY one that you should add to your summer list! Enjoy :)
I used this recipe and adapted it with the following changes:
1) Add 1/2 cup toasted coconut flakes to the crust. I used unsweetened coconut flakes but you can use the sweetened kind too. Pulse the coconut flakes with the rest of the crust ingredients.
2) I used 4 tablespoons unsalted butter for the crust.
3) I added a 1/4 teaspoon almond extract and 1/4 teaspoon coconut extract to the blueberry sauce. Stir in extracts after you remove the sauce from heat.
4) I used 1 quart of homemade coconut ice cream instead of vanilla ice cream. Feel free to use your favorite coconut ice cream recipe here.