Watermelon Mojito

A few weeks ago, I had some watermelon I couldn’t finish. So I decided to blend the watermelon, drained it through a sieve, and froze it for future use. I knew I wanted to make Watermelon Mojitos and having the frozen watermelon puree would make the process much easier. So when I was contacted by Polar Seltzer to try some of their summer seltzers, I knew the time had arrived. Even better, one of the flavors sent my way was Mint Mojito! So I broke out the Watermelon puree and let it thaw in the refrigerator. You can also blend fresh watermelon right before making the mojitos. Ingredients (Makes 1, multiply as needed): 4-5 mint leaves, plus more for garnish the juice of 1 lime 1 tablespoon agave (I used Agave in the Raw) 2 oz white rum 3 oz watermelon puree Polar Mint Mojito Seltzer

Christmas Trifle

Each year, my mom makes a beautiful trifle for Christmas. I’m pretty sure at one point, she was only making one, but as the popularity of her trifle grew, she is now up to making 6+ for different holiday events, friends, and family. My sister and I grew up begrudgingly helping my mom make these trifles but we both have grown to love them and look forward to a bite of trifle every December.     A trifle is just a layered dessert that is usually made with cake pieces, cream, pudding, and fruit. My mom tops her with a beautiful design of fruit: kiwi, peaches and raspberries. I wanted to make some trifle to share with this blog but a normal trifle can serve a whole family, so I made a mini version! To prepare a regular trifle, the process is just the same. I highlighted Driscoll’s Berries in my trifle. I absolutely love their raspberries and blackberries so I wanted to have a higher ratio of berries in my trifle than may normally be used. Driscoll’s also sells really beautiful Strawberries and Blueberries that I have used in many many of my previous posts. Berries always add such … Continue reading

Cinnamon Rum-Spiked Grilled Pineapple with Ice Cream

When I was creating my Labor Day Round Up post, I realized one of my favorite grilling recipes was conspicuously missing. My friends and I love to soak pineapple in a rum-sugar mixture, heat it on the grill until the sugars caramelize, and dig in. Although I have been butchering the recipe all summer, I used this Cooking Light recipe as inspiration for our favorite summer grilling treat. Now that I am making this in my kitchen on a grill pan, I’m actually able to pair it with the ice cream for the full effect. Ingredients: 1/4 cup packed brown sugar 1/4 cup dark spiced rum (such as Captain Morgan’s) 1 pineapple, peeled, cored, and sliced 1 tablespoon butter 1 pint vanilla ice cream Cinnamon, to taste

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