Aloha!! This post is coming to you from the beautiful Big Island of Hawaii! Hubs and I are here for a work conference. Yeah, I know, work? Here? But we are definitely finding some time to enjoy ourselves and relax. We didn’t bring baby girl and miss her terribly, but I ain’t gonna lie, being able to sleep all night in a big comfy bed listening to the waves crashing was not shabby! Last night after a delicious dinner and fruity cocktails, we sat out on our balcony without any lights and just listened to the waves. It was glorious! I will share pics of our trip soon!
I planned to post these coconut muffins not even thinking about the fact that it seems like the perfect recipe to post while visiting Hawaii! My love affair with coconut continues and now in muffin form! These muffins are not your typical big and fluffy bakery muffin, they have a denser texture more reminiscent of a scone. They are perfectly moist and sweet and studded with shredded coconut and sliced almonds! Gah! I am wishing I had 1 (or 5) right now while I sit and enjoy looking at the ocean and gorgeous Hawaiian views!
I have a weird thing with minty things. For the most part, I’m not a fan.
Really minty mojitos? Nope.
Peppermint desserts? Nope.
But, mint chip ice cream? Yup. I don’t know what it is, but this is my exception. Maybe it’s because I loved it as a kid too and it reminds me of childhood. Not sure, but I love mint chip ice cream! Or in this case, frozen yogurt!
I love homemade ice creams, but I do not love how long it takes sometimes with having to make a custard, letting it set, etc.. Frozen yogurt, on the other hand, comes together in a flash. You just mix everything up in a bowl and churn! And, let’s face it, frozen yogurt is lighter and contains less fat. Now, I will say that I recommend using full-fat yogurt for this recipe. It really makes a difference in the texture of the frozen yogurt, it’s richer and creamier. As for the minty flavor, you can adjust it depending on how strong of a minty flavor you’re going for. Hello childhood!
As soon as summer hits every year, I go straight to the corn in the produce section. It’s just too perfect to pass up and there is nothing better than fresh corn smeared with some butter and salt during the summer months! My problem is that I always buy too much, much more than my husband and I will eat! A soup is the perfect way to use up leftover ingredients in your fridge or pantry before they go bad. I know it’s only mid-July now, but before we know it, summer will over and this soup is pretty much the best soup you can make to enjoy in the later summer days as it starts to cool down (except here in Arizona of course where it will continue to be hotter than the depths of Hell…)!
I used my easy potato soup recipe as a base for this corn soup. It’s hands down one of my most favorite soups of all time and this corny version (see what I did there?) is equally as wonderful! It’s warm and comforting and requires little prep work to prepare. It’s rich and creamy, yet there is no heavy cream required! It’s the perfect recipe to enjoy on a rainy summer night and to use up any extra corn you may have sitting around your kitchen.
I like to leave the corn slightly al dente as I love the slightly crunchy texture of fresh corn. If you want to make this year round or don’t have fresh corn, you can also used canned corn, but if you can, I highly recommend using fresh corn! I garnished mine with some fresh sliced green onion, but you can also sprinkle shredded cheese OR bacon on top! Now onto the recipe!
One of my most favorite cocktails is the bellini. It has everything I love: champagne/sparkling wine and fruit! Cherries have just been calling my name lately and I just couldn’t stop thinking about how awesome a cherry bellini would be! The deep, rich, red color…gah! So gorgeous. And how great would these be for your summer parties?!
Soooo, to make these cherry bellinis, I first made homemade cherry liqueur, and holy heck you guys, it is so good! Bursting with cherry flavor, I want to add it to all of my drinks forever and always. To make the liqueur, I used Everclear®. It’s the perfect grain alcohol to use for liqueurs because it has a neutral flavor profile and provides a clean slate for making your own creations. Everclear® is all about encouraging you to get creative and put your own spin on summer cocktails as a part of their Make It Your Own campaign!
One thing I really want to point out about making this cherry liqueur is the time it takes to fully steep to really develop that deep and tart cherry flavor. If you have never made your own liqueurs, it’s a process that can take up to a week (sometimes even longer!). I let mine soak for about 5-6 days which I know seems like a long time, but it really pays off because the cherry flavor is so bold. It made enough liqueur for me to use in cocktails all summer long though so it was totally worth the time!
Once the cherry liqueur is ready, the bellinis only take a few minutes to mix up. And while I generally associate cherries with summer months, this liqueur would be so nice to bottle up to give as gifts during the holiday season.
A lot of the recipes I post on this blog include “cooked chicken” and while one of my most favorite kitchen shortcuts is using rotisserie chicken, I think everyone needs a good, basic, recipe for making your own grilled chicken. This is my go-to grilled chicken recipe and I have been using this recipe for as long as I can remember. It’s super easy and adds a lot of flavor to the chicken. You really can’t go wrong with this one!
The marinade is basically just olive oil, balsamic vinegar, and lemon juice with a few seasonings. This is really all you need for a good meat marinade. Whenever I’m not sure what we are going to do for dinner, this chicken is my answer. It’s always juicy and tender and can be paired with a variety of sides and dishes from salads, pastas, sandwiches, you name it! Sometimes I grill up bigger batches so I can use the chicken throughout the week for my lunches.
What tastes like ice cream and is just as creamy and decadent? This whipped chocolate ricotta, that’s what. I knoooowww, some of you guys are probably like “whatttttt? That sounds weird”. It’s not weird at all though! Think sweet like Cannoli Cones, but with chocolate and no cannoli shell. See? Total yum.
Ricotta cheese is so versatile and works so well in desserts. And best of all, this dessert is low in carbs and fat! The base for the recipe is simply ricotta cheese and cocoa powder. From there, it’s totally up to you! For the sweetener, you can use agave or stevia and you can add as much or as little as you prefer. If you don’t care about sugar, go for it! The add-ins are also up to you. I like adding some mini chocolate chips, but you can also stir in fresh fruit or chopped nuts. This is really a healthy dessert that’s very customizable depending on your needs but trust me, it will also satisfy your ice cream cravings!
My name is Stephanie. I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. Why the name Eat. Drink. Love.? Well, I think this is what life is all about!