To me, summer means long days at the beach, rooftop parties, family barbeques and drinking refreshing lemonade non-stop.
Lemonade is the drink I crave as it heats up outside. The overwhelming citrus flavor that makes you pucker coupled with the precise amount of sweetness over a glass of ice is liquid perfection. I simply can’t get enough.
I have been adding lemonade flavor to everything this summer including this Pink Lemonade Cake. I was inspired by the original Lemonade Cake on BHG which looked like a simple and delightful sheet cake that I could definitely have fun making!
I simply made the following small changes to the recipe:
- I swapped the regular lemonade concentrate for pink lemonade concentrate in both the cake and frosting recipes.
- I also added a few drops of red food coloring to both the cake and frosting recipes to punch up the cute pink color.
The result was just what I expected: tart, sweet and delicious just like my beloved pink lemonade drink I adore. If you are looking for the perfect summer dessert, you have found it right here.
I’m going to call it – spring is just about here! I’m going to optimistically look past the gloomy, rainy weather we’ve been having and set my sights on sun and fun. To combat the cool weather blues, I’ve been filling my fridge with fresh spring produce. Let’s put it to good use with bright, healthy dishes that celebrate my favorite time of year!
Mix up your salad routine with this Mango, Chicken & Brown Rice Salad with Coconut-Ginger Dressing from Foodess. Loaded with fresh mango, creamy avocado, crunchy coconut and chicken; it’s a light, delicious meal – all in one bowl!
Sarah Martens, Associate Digital Food Editor
Hi friends! I’m Laura, recipe developer and photographer behind Blogging Over Thyme. I’m honored and thrilled to post on BHG’s Delish Dish blog today, and to share these festive, spring raspberry-lemonade cupcakes with you all!
Did I mention that these babies are spiked with raspberry liqueur? Let’s get to it…
For today’s post, I decided to go back to my culinary industry roots. Cupcakes!
Before deciding to attend culinary school two years ago, I spent the better part of a year getting my hands dirty working as the head baker and decorated for a DC dessert food truck specializing in gourmet cupcakes. My days were filled with flour, butter, and lots and lots of frosting. It was both dangerous and wonderful all at the same time!
For that reason, cupcakes will always hold a very special place in my heart. I love their versatility, portability factor, and the endless possibilities they present! They are the dessert equivalent of a blank canvas.
My favorite cupcake flavors ever are spins on classic drinks or desserts–so when I discovered this Spiked Raspberry-Lemonade cupcake recipe hidden in the BHG archives, I was hooked.
I followed the cake recipe exactly (using Chambord as my choice of raspberry liqueur), but made a few of my own twists on the raspberry frosting!
Instead of using food coloring, I chose to go ‘au naturale‘ by flavoring and coloring the frosting with freeze-dried raspberries. It is super easy and adds so much flavor.
Here is a breakdown of what you’ll need to do:
- buy a 1.2 ounce package of freeze-dried raspberries (they sell these exact size packages at Trader Joe’s)
- process the raspberries in a food processor until they resemble a fine powder (do this step at the last minute, as the powder will take on moisture as it sits)
- sift the raspberry powder through a fine-meshed sieve, discarding the seeds
- to account for the added sugar and dry frosting ingredients, reduce the powdered sugar quantity to 6.5 cups (from the original 7 cups) and add an additional 3-4 tablespoons of milk to smooth out the frosting
- add the raspberry powder to the frosting after beating in the powdered sugar
- add one tablespoon of fresh lemon juice, in addition to the rest of the original ingredients listed
Just look at that color! The freeze-dried raspberries add the prettiest (natural) pink hue to the frosting. It also adds a wonderful concentrated raspberry flavor that takes these cupcakes over the top.
I can’t think of a better dessert to celebrate the first day of spring! Can you?
Don’t forget to grab the full recipe and instructions here. Enjoy!
Peanut butter and jelly, strawberries and chocolate, summer and cool drinks – some things just go together. When the temperatures rise there’s nothing better than an ice cold beverage which is why this month’s Best of the Blogs is showcasing some of this season’s tastiest sippers.
This Loaded Hibiscus Arnold Palmers from Vegetarian Ventures is an easy way to use up extra fruits and herbs you have around. Although the original only has blueberries, the sweet sipper can be customized with any fruity flavors to switch up the taste.
What’s your favorite cool summer drink? If you’re still looking for more refreshing sippers, take a look at our Tasty Seasonal Drinks Pinterest board. I promise you won’t be disappointed!
- Kenzie, BHG Social Media Editorial Assistant
Hi everyone, I’m Jennifer Chong a photographer and designer living in Long Beach, California. I also write a lifestyle blog, where I share my favorite eats, travel spots and design loves. I am so excited to be guest blogging and pinning for BHG’s Delish Dish this month! Be sure to follow my boards to see the latest!
Today I am sharing with you all a refreshing summertime drink, Carrot Lemonade. So I bet some of you are thinking carrot and lemonade – what a weird combo! I thought so too, but I’m a fan of carrots and figured if it was too carroty I probably wouldn’t mind much.
So what did I think? Refreshing and the flavors of the carrot aren’t overpowering. It’s easy to make and you don’t need a juicer; just simmer the carrots for 10 mins and then blend. I think next time I will add a bit of ginger zest in there, too. One of the best parts of this juice is that unlike most lemonades, you don’t need to add any sugar. You can even make it ahead of time, though I would suggest that you don’t add all the water until you are ready to serve as the carrot tends to thicken once cooled.