Spiked Watermelon Sorbet

Ingredients

  • 5 cups watermelon puree
  • 1 (15-ounce) can coconut milk
  • 1 (14-ounce) can condensed milk
  • ½ cup rum (we used Bacardí Superior)
  • Chile fruit seasoning for serving (we forgot to use it)
  • Mint for garnish (we didn’t use it)

Directions

  1. Add the watermelon, milks and rum to a baking dish, whisking to combine. Cover the dish and place it in the freezer for 6 hours or overnight.
  2. When you’re ready to eat his, scoop your portion into a bowl and sprinkle it with the fruit seasoning afterwards. Top with mint and enjoy !
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You taste watermelon first and foremost but you can taste the coconut milk as well. The coconut milk and condensed milk gives this dessert a nice creamy texture. You taste the rum but it’s not too strong tasting.

We got this recipe from Chile Pepper magazine.

We weren’t paid in any form to promote Bacardí or Chile Pepper magazine.

Take care everybody !

Tequila-Lime Fruit Salad

Ingredients

  • ¾ cup sugar
  • ¼ cup water
  • ¼ cup lime juice
  • 3 Tbsp. tequila or additional lime juice (we used tequila)
  • 2 cups cubed fresh pineapple
  • 2 cups sliced fresh strawberries
  • 2 cups chopped peeled kiwifruit
  • 2 cups seedless red grapes, halved

Directions

  1. Add the sugar and water to a small saucepan, setting the heat to medium. Once boiling, take the saucepan off the heat, letting the syrup mixture cool completely. Once cooled, mix in the lime juice and tequila.
  2. Toss the fruit together in a large mixing bowl. Drizzle the syrup over the fruit, tossing the fruit gently afterwards so all the fruit gets covered in the syrup.
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If you want to get a buzz but feel like you’re doing something healthy at the same time, then you’re going to love this dish ! We only had a few bites and could feel a buzz forming. The syrup almost gives this dish a margarita flavor. We hope you enjoy this as much as we did !

Recipe source unknown.

Take care everybody !

Peaches ‘n Creamsicles

Ingredients

  • 3 cups sliced fresh or frozen peaches (we used 3 cups of chopped fresh peeled peaches)
  • 1 cup vanilla ice cream (we used Blue Bunny homemade vanilla ice cream)
  • ½ cup peach juice or nectar (we used peach juice)
  • 1 tsp. vanilla extract

Directions

  1. Add the peaches, ice cream, peach juice and vanilla extract into a blender, puréeing until smooth. Place a fine-mesh sieve over a bowl and pour the purée into the sieve, pressing on any solids to extract as much purée as possible. Throw away any leftover solids. Pour the purée into either 3-ounce paper cups or popsicle molds, freezing them for 3 hours or until they’re firm.
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This is a great summertime treat ! While you definitely get the peach flavor, the ice cream isn’t as obvious. You can taste some creaminess to the popsicle, but for our own preference, the next time we might try to add more ice cream to enhance the creamy aspect. This is a great way to enjoy peaches in the summertime.

Recipe source unknown.

We weren’t paid in any form to promote Blue Bunny.

Take care everybody !

Fresh Blackberry Granita

Ingredients

  • 2 (6-ounce each) containers fresh blackberries, rinsed and patted dry
  • 1 cup sugar
  • 5 cups water, divided
  • ¼ cup fresh lemon juice

Directions

  1. Place the blackberries, sugar, and 1 cup of water in a medium saucepan, turning the heat up to medium-high. Once boiling, turn the heat down low enough so that it’s simmering for 10 to 15 minutes or until the blackberries have softened. Take the saucepan off the heat and lightly mash the blackberries until they’re broken down.
  2. Take a fine-mesh sieve and place it over a large bowl. Pour the blackberry mixture through the sieve, throwing away any solids. Stir in the lemon juice and the remaining water. Take a metal 13 x 9-inch baking pan and pour the mixture into it, placing the pan in the freezer afterwards. Scrape the surface and edges with a fork every 45 minutes for 3 to 4 hours or until the mixture is completely frozen and there’s no liquid left. Garnish each portion with a lemon peel if you want to.
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This is such a nice treat to enjoy in the summer. It’s sweet but not overly sweet and you can taste a little bit of the lemon juice at the end of the bite. It’s a very eye-catching dessert. A nice treat to have while the blackberries are still in season !

Recipe source unknown.

Take care everybody !

Mini Peach Pies with cinnamon roll crusts

Ingredients

  • Crust
    • 2 packages refrigerated cinnamon rolls (such as Pillsbury Grands; 17.5 oz. each), separated, reserve icing (we used Pillsbury Grands)
  • Filling
    • 1 lb. frozen peaches, thawed, chopped, and drained (we chopped ours into roughly ¾-inch pieces)
    • ¼ cup each packed light brown sugar and granulated sugar
    • 2 tsp. cornstarch
    • 1 tsp. fresh lemon juice
    • ½ tsp. ground cinnamon
    • 1/8 tsp. each ground nutmeg and kosher salt
  • Topping
    • 3 Tbsp. packed light brown sugar
    • 2 Tbsp. granulated sugar
    • ½ tsp. ground cinnamon
    • 1/8 tsp. kosher salt
    • 3 Tbsp. unsalted butter, melted
    • ½ cup all-purpose flour

Directions

  1. Preheat your oven to 400 degrees. Take a 12-cup muffin pan out and spray it with nonstick cooking spray.
  2. Take each cinnamon roll and pat it out on the counter first before pressing it into and up the sides of the muffin cups.
  3. Take a large mixing bowl out and stir the filling ingredients together in it. Divide the filling between the crusts (we used about 1 ½ tablespoons per pie).
  4. Add the brown sugar, granulated sugar, cinnamon and salt to a small mixing bowl, stirring to combine. Stir in the melted butter next, followed by the flour. Stir until moist clumps form, sprinkling it over the pies afterwards.
  5. Place the pan in the oven for 13-15 minutes or until the pies are bubbly and the topping looks golden (we cooked ours for 15 minutes). (If your filling is close to the top then it may start to spill over during cook time so we’d suggest laying a sheet of aluminum foil out on the rack below to catch any drippings.) Let the pies rest in the pan for 5 minutes before taking them out of the pan and placing them on a cooling rack.
  6. Heat up the icing in the microwave just enough to make it pourable and drizzle it over the pies afterwards* (we used a fork to drizzle the icing over the pies).

*Drizzling on the icing does make the pies look prettier but we think the pies taste good even without the icing.

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The filling is pleasantly sweet and the cinnamon and nutmeg helped give it that extra pop of flavor that makes the filling good enough to eat all on its own. The cinnamon roll was a great substitute for a pie shell. It was pillowy but still firm enough to hold the filling. With the shape formed in the muffin tin, it makes it so easy to carry this peachy treat in your hands. One might be filling for you but you’ll want to eat more than that.

This recipe came from Cuisine At Home.

We weren’t paid in any form to promote Pillsbury or Cuisine At Home.

Take care everybody !

Blackberry Crumble Bars

Ingredients

  • 2 cups quick-cooking oats
  • 2 cups all-purpose flour
  • 1 ¼ cups unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • ¾ tsp. baking soda
  • 1 (13-oz.) jar blackberry preserves (The original recipe used Bonne Maman brand but all we could find was Wal-Mart’s Great Value that was in an 18-oz. jar. We just scooped out what seemed like 13-oz.)
  • 1 ½ cups blackberries, sliced lengthwise
  • 1 Tbsp. lemon zest

Directions

  1. Preheat your oven to 350 degrees. Take a 13 x 9-inch baking pan out and spray the inside of it using baking spray with flour.
  2. Take a large bowl out and add to it the oats, flour, butter, brown sugar and baking soda. Using a mixer set to medium speed, blend the ingredients in the large bowl together just until combined. Take two-thirds of the oat crumble mixture and press it into the bottom of the baking pan.
  3. Stick the pan in the oven for 20 minutes. Take it out of the oven and let it rest for 5 minutes. Take the blackberry preserves and spread them out across the crust, topping with blackberries and lemon zest afterwards (we put the lemon zest onto the preserves and then added on the blackberries). Sprinkle the remaining crumble mixture over the blackberries and stick the pan back in the oven to cook for another 20 minutes. Let the dessert cool completely in the pan. Slice into bars and store in an airtight container (we placed ours in the fridge afterwards).

Makes about 16 bars.

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Mommy loves blackberries. We have some woods behind our house that blackberries grow in and they’re ripe for picking around the time of her birthday (unfortunately blackberries aren’t ready to be picked yet so we used blackberries from the store). Once we came across this recipe, we knew we had to try it out and we’re so happy that we did ! There’s a nice contrast of texture between the filling and crumble mixture. The blackberry and lemon were a nice pairing of flavors. That little bit of lemon zest was a wonderful touch to the blackberry filling. A complimentary flavor that brought some brightness to the sweetness of the filling. This was a delicious dessert !

Recipe source unknown.

We weren’t paid in any form to promote Bon Maman, Wal-Mart or Great Value.

Take care everybody !

Strawberry Oat Bars

Ingredients

  • 6 cups chopped fresh strawberries
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 3 tablespoons fresh lime juice
  • 2 cups old-fashioned oats
  • 1 ½ cups all-purpose flour
  • 1 cup firmly packed light brown sugar
  • ¾ cup unsalted butter, softened
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon orange zest
  • ½ cup chopped pecans

Directions

  1. Preheat your oven to 350 degrees. Take a 13 x 9-inch baking pan out and spray the inside of it using baking spray with flour.
  2. Take a large skillet out and add the strawberries and sugar to it, setting the heat to medium-high. Once boiling, cook for 15 minutes, stirring now and then.
  3. Take a small bowl out and stir the cornstarch and lime juice together until fully combined. Stir the cornstarch mixture into the skillet with the strawberry mixture. Stir constantly for 2 minutes or until thickened. Take the skillet off the heat and let the strawberry mixture cool completely.
  4. In a large mixing bowl, stir together the following ingredients: oats, flour, brown sugar, butter, salt, baking powder, and zest. Take 2/3 of the oat mixture and firmly press it into the greased baking pan.
  5. Stick the pan in the oven to cook for 15 minutes or until the oat mixture is golden brown. Take it out of the oven and spread the strawberry mixture over the crust. Now sprinkle the pecans and what’s left of the oat mixture over the strawberry mixture and put the pan back in the oven for another 20 minutes or until the crust looks golden brown and  the filling is bubbly*. Make sure you let this cool completely before cutting it into bars.

Makes 10 to 12 servings.

* Our crust got golden brown but we never saw the strawberry mixture get bubbly. We decided to pull it out once the crust turned golden brown ‘cause we wanted to avoid it getting burnt.

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The texture of the sweet strawberry filling is a nice contrast against the texture of the crust. Such a nice treat for spring/summer.

We got this recipe from Taste of the South.

We weren’t paid in any form to promote Taste of the  South.

Take care everybody !