I recently hosted an end of summer BBQ at my home for my family and friends. I searched for a summer dessert to share with the group and came across a strawberry crisp recipe. Most “crisp” recipes include blueberries and/or peaches. As I love strawberries, this recipe was right up my alley. The dessert required minimal ingredients, was quick to prep and only took thirty minutes to complete. Topped with vanilla ice-cream, this strawberry treat was a huge hit! I will definitely make it again while strawberries are still in season. I may even add blueberries, making the dessert a “Mixed-berry Crumble”!
Archive for the ‘Recipes’ Category
Can you believe August is coming to an end? Surprisingly, this has been one busy August! I’ve had the pleasure of fellowshipping and spending time with my closest friends, but also lost my grandfather and great-grandmother within a week of each other. There has been lots of wedding goodness to include styled shoots, gorgeous weddings and tons of summertime fun with my little one. This weekend in particular was a world wind. We had Mary and Loren’s wedding rehearsal, their wedding, a funeral, church service with dear friends and I hosted my best friend/Event Manager’s birthday party in my home. One of the biggest hits of the party was the signature drink that we selected. My friend Rachel recommended Rachel Ray’s Champagne, Darling? Freezes. The cocktail was refreshing and super delicious! As we enjoy these last few days of August, be sure to take a sip (or two) of something new!
- 4 scoops lemon sorbet (we substituted with Luigis Italian Ice)
- 2 ounces chilled vodka, citrus vodka or limoncello (we used Bacardi Limon).
- 2 ounces prosecco or other sparkling wine or Champagne
- 2 sprigs fresh mint for garnish
- Blend lemon sorbet on low speed and pour in vodka or lemon liqueur in a slow stream.
- Add prosecco or Champagne.
- Pour cocktails into a chilled martini glass and serve, garnished with a sprig of mint.
A few months back while browsing Pinterest, I came across a recipe for a homemade citrus scrub that I immediately pinned. I purchased the four ingredients, made up a few batches and shared with a few of my friends. One friend raved how soft her hands instantly became after using the scrub. The other really enjoyed the natural clean scent of the scrub. For my recent birthday celebration, my best friend handmade fifteen citrus scrub favors for my guests. The citrus scrub favors are great for bridal showers or other small parties. Below is the recipe and list of ingredients. Enjoy!
Prep Time: 5 min
½ cup coarse sea salt
½ cup sweet almond oil (can substitute light olive oil or vegetable oil)
½ teaspoon lemon zest
½ teaspoon orange zest
Directions: In a medium dry bowl, combine all ingredients making sure to not let any water touch them as it will dissolve the salt. Pour mixture into an airtight container and store in a cool dry place.
To use: Just before showering, swirl ingredients together with your fingertips to mix. Clean body completely and just before exiting shower, apply Citrus Salt Body Scrub to body in a firm circular scrubbing motion with hands or a soft washcloth. Rinse off the mixture and pat body dry with a clean towel.
My signature cocktail is a Margarita. (Patron margarita, on the rocks with salt to be exact). When planning an event, I like for the signature cocktail to fit the theme or color scheme of the event. A traditional margarita usually has a greenish, yellowish tint however, don’t be dismayed! There are tons of margarita recipes with a hue sure to match your color scheme. If you are looking for a signature cocktail for your wedding or party, be sure to try one of the unique and delicious margarita recipes below.
Recently I’ve become ridiculously obsessed with Pinterest. For the life of me I still can’t figure out how I first heard of the site. Nonetheless, I have spent hours repining and uploading inspiration, ideas, quotes, etc. One of my favorite findings is always recipes. During wedding season it is often difficult for the hubby and I to enjoy breakfast together. This past Saturday was the first Saturday in a very long time that I had down time. With that in mind, I searched Pinterest for a breakfast recipe and came across this amazing French Toast recipe. Before I tried the recipe, I knew it would be good! Why, you ask? Because it is from The Cottage Restaurant in La Jolla, CA. I actually ate there while Veronica and I did a destination wedding two years ago. Hands down, best breakfast ever! Glad to report that the recipe was a hit! Recipe below:
Country Style French Toast Recipe:
- Brioche Bread (Texas Toast) 6 – 8 thick slices
- 2 Eggs
- 2/3 cup Heavy Cream
- 1 tsp Brandy
- 1 tbsp Brown Sugar
- 1 tsp Vanilla Extract
-Confectioners sugar for garnish (optional)
Place into a bowl and whisk well. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot, and top it with fresh strawberries and bananas.
Anyone that knows me will tell you that I have a sweet tooth like nobody’s business. No seriously, it is pretty ridiculous. “Hello, my name is Geomyra and I am addicted to sweets.” I love all things that are bad for you and get excited about the opportunity to use my KitchenAid mixer.
Now that fall is here I have already started baking up a few of my fall favorites, beginning with Sweet Potato Pie. I recently hosted a housewarming and was left with a few sweet potatoes from our mashed potatoes bar. The funny thing about sweet potatoes is that I don’t eat them unless they are in the form of a pie. My grandmother makes an amazing sweet potato pie, however the distance between us makes it difficult to consume on demand. After doing some research (what I do best), I came across a simple recipe, tweaked it a little bit, and viola! A quick and easy sweet potato pie recipe.
- 1 (1 pound) sweet potato (about 2 cups)
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/2 cup milk
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (9 inch) unbaked pie crust
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl.
- Add butter, and mix well with mixer.
- Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth.
- Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.