fruit

Watermelon Lemonade

, , , , ,

Watermelon lemonadeWhat better way to cool off in this summer heat than ice cold lemonade? What if you could kick it up a notch and really impress yourself with a simple WATERMELON lemonade?!? I’m talking homemade, let’s have a party since I’m so cool (or maybe just drink it all myself) goodness. If the watermelon and lemons don’t have you excited, add a little mint into the simple syrup and you’re on your way to a beach somewhere to soak up some summer sun. At least you can pretend…

Watermelon lemonadeI love lemonade but unfortunately, if you’re like me, you usually get it out of a can, bottle, or maybe in the form of a strange powder that magically becomes lemonade. Every once in a while (a GREAT while), you go to the local fair or amusement park and can get that good real stuff. You know, the lemonade in the cups with the pictures lemons on the side that they shake up in front of you. You even get the extra kick of sugar at the bottom once it all settles there. Best leftover sweet ice ever! Maybe you don’t know what I’m talking about, in which case, just know that the real stuff is WAY better than the stuff out of a container.

Watermelon lemonadeNow, I’m making mine with a simple syrup, which means you won’t be eating sugar ice since the sugar all dissolves in water prior to being added into the lemonade. But, it’s ok. We all know that I don’t need that extra sugar at the bottom of the cup anyways. Plus, with the watermelon addition, you are already halfway to the perfect sweet and sour drink. 

Watermelon lemonadeThe mint was something I added since I had it in my backyard and I love the flavor of mint and watermelon. It just brightens the flavors up even more and makes summer taste even better. You can make this without the mint if you don’t have any, but definitely give it a shot if you can. Also, it’s not a super strong flavor as written in the recipe so add more mint if you want to punch up the flavor even more! Do it! I dare you! Peer pressure always works. 

As an added bonus to this sweet summer delight, check out this great article, 25 Science-Backed Health Benefits of Watermelon. It will only convince you more that you need to make this lemonade…like now.

Watermelon Lemonade
Serves 8
Lemonade with the kicked up flavor of watermelon and mint. Perfect for summer!
Save Recipe
Print
Prep Time
10 min
Total Time
40 min
Prep Time
10 min
Total Time
40 min
Ingredients
  1. 1 cup sugar
  2. 1 cup water + 4 cups water
  3. 8-10 mint leaves
  4. 6 heaping cups cubed seedless watermelon
  5. 3/4 cup fresh squeezed lemon juice
Instructions
  1. Heat the sugar, 1 cup of water, and mint leaves (roughly torn to help infuse the flavor better) in a small pan over medium heat. Stir constantly until the sugar completely dissolves. This is your simple syrup. Remove from heat and set aside to cool slightly.
  2. Blend the cubed watermelon and lemon juice in a blender until pureed.
  3. Strain out the mint from the simple syrup and add the syrup to the blender. Pulse the blender to blend everything together. If it tastes too sour at this point, blend in a little more watermelon. If it's too sweet, add in a little more lemon juice (keep in mind the mixture will be diluted with water).
  4. Pour mixture into a pitcher and add in 4 cups of water. Stir.
  5. Refrigerate about 30 minutes, or until chilled.
  6. Serve over ice.
Notes
  1. You can make this without the mint, though I love the additional flavor.
  2. If you want this lemonade completely smooth, you can strain the lemonade mixture prior to adding the 4 cups of water. Otherwise, it will have a slightly "pulpy" texture from the watermelon.
  3. If the flavor is too strong for your taste, add a little more water at the end.
Flavor From Scratch https://www.flavorfromscratch.com/

Mango Strawberry Sorbet

, , , , , ,

Mango Strawberry SorbetIf I’m being completely honest, I’m not sure what the difference between sorbet and sherbet is. I think sorbet is typically dairy free while sherbet has some dairy in it…I think. This recipe is dairy free, but also has the added benefit of coconut milk to make it smooth and creamy. First of all, yum. Second of all, I’m not sure what that does to the sorbet/sherbet debate and what this actually should be classified as. I say classify it as delicious and move on with life. Done and done!

Mango Strawberry SorbetYou will need an ice cream maker to make this recipe as it is written. However, don’t count yourself out if you don’t have an ice cream maker. I’m pretty convinced if you freeze this stuff right after blending it, you could make something pretty delicious. Maybe not as light or airy as when you make it with an ice cream maker, but I’d be okay with that. Or maybe just take a spoon to the mixture and call it a day. I almost did. It’s good…be warned.

Mango Strawberry SorbetMango is supposed to be really good for you. Like, eat-it-every-day good for you. So…in my infinite wisdom, that has to mean this mango strawberry sorbet should be eaten often. If you’re not buying the whole “it’s good for you” thing, pretend that you’re on a tropical island vacation because the mango + strawberry + coconut mixture = vacation without leaving your house (except maybe to go to the grocery store to buy the ingredients). Everyone loves a vacation.

Mango Strawberry SorbetIf you don’t want to use strawberries or want to try something different you can definitely mix it up. The original recipe I adapted this from used raspberries instead of strawberries. Sounds good to me! I could imagine all sorts of options depending on what your favorite fruits are. As a general rule, I would stick with 4 cups of fruit total to make the recipe work but otherwise make it your own! Also, use delicious, ripe fruit. If you wouldn’t want to eat it before it became a sorbet, chances are the sorbet won’t be as delicious as it could otherwise be. Also, if you’re using a super sweet fruit, cut down on the sugar when you blend it and then taste it. You can always add more!

Mango Strawberry Sorbet
Serves 8
Simple and sweet sorbet that will leave you wanting more
Save Recipe
Print
Prep Time
45 min
Total Time
6 hr 45 min
Prep Time
45 min
Total Time
6 hr 45 min
Ingredients
  1. 3 cups cubed ripe mango (about 2 large mangoes)
  2. 1 cup sliced strawberries
  3. 1 cup full fat coconut milk
  4. 1 cup sugar
  5. zest from 1/2 of a lime
  6. 1 teaspoon lime juice
  7. pinch of salt
Instructions
  1. Place ice cream maker in the freezer the night before making the sorbet. At this time, also blend together all the ingredients until smooth in a blender on high. Refrigerate sorbet mixture overnight (or at least 3-4 hours). This would be a good time to adjust flavors (i.e. if you need more sugar or lime).
  2. Pour chilled sorbet mixture into your ice cream maker and use ice cream maker as instructed. Mine took about 30-40 minutes to become a soft serve consistency, which is what you are looking for.
  3. Transfer to a freezer safe container. Cover and freeze 4-6 hours.
  4. Let slightly thaw (about 10 minutes) before serving to make scooping easier.
  5. Will keep 7-10 days frozen.
Notes
  1. You will need an ice cream maker to make this, though the sorbet mixture was delicious and possibly can be frozen as is. I haven't tried this but I imagine it would turn out slightly more dense.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Flavor From Scratch https://www.flavorfromscratch.com/

Melon and Cucumber Salad

, , , , ,

Melon Cucumber SaladSchool’s out for summer!! When I think of summer, I think of lots of fun and good food and rest. This quick and easy salad full of refreshing and colorful watermelon, cantaloupe, and cucumber is PERFECT to start your summer out right! It’s flavorful, sweet, and crunchy. Full of melon and cucumber that will keep you cool and hydrated! LOVE, LOVE, LOVE! Must try dish. It’s seriously too simple not to try.

Melon Cucumber SaladI made this dish when my in-laws were in town and it was a hit! The cucumber is a little unexpected, but a beautiful and refreshing addition to this salad. The honey adds a hint of sweetness and the mint is just plain delicious! The lime isn’t an obvious flavor, but it brings everything together perfectly. It’s like summer in a bowl. Yum-o-yum.

Melon Cucumber SaladIf you haven’t figured out, I’m a little excited for summer. And by a little I mean *extremely* excited. It’s been a long school year full of great things but also lots of stress. My growing belly also makes it hard to run around chasing kids like I did so easily a few months ago. To say the least, I’m ready for a break!

This summer break comes with lots of new adventures including getting the nursery ready for our little man making his debut at the end of summer/beginning of fall. It also comes with the uncertainty of what is to come being a mom. I’m planning to take some time off to be with the baby. I cannot wait to be a full-time mom but that also means leaving behind my job that I love and wondering what if I will lose my mind when I’m home day after day with a non-verbal tiny person. And by non-verbal I mean a person that will just cry until I figure it out. So technically verbal. Just in a language I know nothing about. Oh boy!

Melon Cucumber SaladDon’t get me wrong, I will love every minute of being home with the little guy. I really mean it when I say this is a new adventure…adventures are always worth it in the end! But please forgive me in advance when my posts come out less often after baby comes because I’m changing my 1,000,000th diaper and crying in a corner. Ok, maybe not crying in a corner…but you never know. You never know. I’m not making any promises.

Melon and Cucumber Salad
Serves 6
Refreshing and colorful salad perfect for summer!
Save Recipe
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 3 1/2 cups watermelon, cubed
  2. 3 cups cantaloupe, cubed
  3. 3 cups cucumber, cubed (about 1 large English cucumber)
  4. 3 tablespoons honey
  5. 2 tablespoons lime juice (juice from about 1 lime)
  6. 2 tablespoons chopped mint
  7. pinch of salt, to taste (optional)
Instructions
  1. Toss the watermelon, cantaloupe, and cucumber together in a large bowl.
  2. In a small bowl, mix the honey, lime juice, mint, and salt (optional) until combined. Pour over the melon mixture. Toss to combine.
  3. Best enjoyed when first tossed, though can be kept refrigerated for a couple of days.
Notes
  1. If you include salt, make sure to eat the salad sooner than later because it will pull the water out of the melon and cucumber.
Flavor From Scratch https://www.flavorfromscratch.com/

Blueberry Oat Bars

, ,

Blueberry Oat BarsSummer is so close I can almost taste it. I say this as an occupational therapist in the schools where I think everyone can use a break, myself included (Don’t get me wrong, I love my job. But if you work with kids all day I’m sure you understand). I also say this as a food lover starting to notice a larger variety of fresh fruits and vegetables coming back into the stores. I just ate corn on the cob yesterday that was a burst of summer goodness in my mouth. I realize that corn really isn’t in season in Michigan right now and I have no idea where it came from (isn’t that horrible??) but it was still delicious. Ask me again in a few months and I’ll probably realize the corn we ate yesterday was not very good. It’s just been so long since my last fresh corn I’m pretty sure I forget these things.

Blueberry Oat BarsAs fruits and vegetables start to get into season, and get a lot cheaper because of that, I’ll be sure to be using lots of them in my cooking and baking. While it’s kind of still transitioning into that summer harvest season, this is a great recipe to try! It uses frozen blueberries, but still tastes oh so fresh. It’s like a blueberry crumble/bar/pie/amazing-thing-you-must-try. Don’t pass this one up.

Blueberry Oat BarsYou can eat these bars 2 ways. So versatile! You’re welcome. Option 1 would be to follow the instructions and let these bars cool (maybe even refrigerate) before serving. This makes it more like something that you can use your hands to pick up and eat. This would be a very civilized way to eat these blueberry oat bars.

Another way (option 2) to eat these is as follows:

  1. Wait impatiently by the oven while the bars cook, slowly realizing that the smell is becoming so wonderful it’s hard to stand.
  2. Once the timer finally goes off, briskly take them out to admire your creation.
  3. Wait about 1 minute, following the directions to let the bars cool completely.
  4. Decide that it’s ridiculous to even try waiting.
  5. Place an entire carton of ice cream or whipped cream on top, find your very best friends, and quickly eat the entire pan.
  6. Reflect about what just happened and decide that you did the right thing.

Option 2 is the more likely scenario once you smell the bars coming out of the oven and see how bubbly and golden brown and perfect they are. Maybe you’re a better person than me but I dare you not to at least think about option number 2. Just saying.Blueberry Oat Bars

Blueberry Oat Bars
Serves 8
Crumbly blueberry bar perfect for breakfast, brunch, or dessert!
Save Recipe
Print
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 30 min
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 30 min
Crust/Crumble Ingredients
  1. 1/2 cup butter (one stick), melted
  2. 1 cup all purpose flour
  3. 3/4 cups old-fashioned rolled oats
  4. 1/2 cup sugar
  5. 1/4 cup packed brown sugar
  6. pinch of salt
Blueberry Filling Ingredients
  1. 10 ounces of frozen blueberries
  2. 1/3 cup sugar
  3. 2 tablespoons lemon juice
  4. 2 teaspoons cornstarch
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Spray an 8x8" pan with cooking spray. Line with parchment. I lined the bottom and up 2 sides of the pan so that I could use the parchment to pull the bars out of the pan. Spray the parchment with more cooking spray.
Crust/Crumble Directions
  1. Combine crust/crumble ingredients in a bowl until they form a crumble mixture.
  2. Set 1 cup of crumble aside for the topping.
  3. Press the remainder of the mixture into the bottom of the lined pan, making sure it is evenly pressed.
Blueberry Filling Directions
  1. Toss all blueberry filling ingredients together in a large bowl.
  2. Evenly distribute over the uncooked crust.
  3. Sprinkle the reserved 1 cup of crumble mixture over the top of the blueberries.
  4. Bake 55 minutes, or until edges start to set and the crumble is starting to turn golden.
  5. Let cool at least 30 minutes before slicing and serving. If you want the bars to set more, place in the refrigerator once cooled for an additional 30 minutes before slicing and serving.
  6. Store in the refrigerator or in an airtight container.
Adapted from Averie Cooks
Adapted from Averie Cooks
Flavor From Scratch https://www.flavorfromscratch.com/

Dutch Apple Pie

, , , , , ,

Dutch Apple PieSpring isn’t necessarily what I would consider “prime” apple season in Michigan. Usually that’s fall with all the apple picking and cider making and apple cider donut eating. Mostly apple cider donut eating. But spring does include pi day (3.14…). Math dorks, are you with me? Okay, FINE. You caught me. 3/14 is technically still winter. But I think pie can be good any season because…well, it’s pie. And pie in my mouth in any season is A-OK.

Dutch Apple PieApple pie is one of my favorites. And *especially* Dutch apple pie with it’s sweet, crumbly, and crunchy topping. My, OH MY! To be fair, I’d eat pretty much any kind of pie. I can’t really think of a bad one off the top of my head and there are SO MANY choices. Everything from fruit, to chocolate, to savory. Oh wait…Banana cream pie. That’s a pie I’m not so sure about. How can you really be sure with the typically fake banana flavor? UGHH. If I ever find a good banana cream pie recipe I will be sure to share.

Dutch Apple PieI’m going to chat more about apple pie to get my thoughts off of banana cream pie. First of all, apple pie is one of the (in my opinion) most American of pies. 4th of July? Apple pie. Thanksgiving? Apple pie. Memorial Day? Apple pie. Today? Apple pie. You really can’t go wrong and people who don’t like apple pie are few and far between. Second, what can be easier than throwing some sliced apples with a few ingredients you probably already have in your pantry to whip up a scrumptious treat? Done. and. done.

Dutch Apple PieBy the way, did you notice my super cool apple slicer above? These things are old school but work like magic. I remember my grandma slicing apples for pies with one of these many years ago. This isn’t the same one but it makes apple slicing and peeling so much fun! You should get your hands on one and try it. Slicing apples will no longer seem tedious!

Dutch Apple Pie
Serves 8
Golden and crispy topping on a scrumptious apple pie
Save Recipe
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the pie
  1. 1 refrigerated pie crust
  2. 6 cups thinly sliced baking apples (about 6-8 apples)
  3. 3/4 cup sugar
  4. 2 tablespoons flour
  5. 1 tablespoon lemon juice
  6. 3/4 teaspoon cinnamon
For the crumble topping
  1. 1 stick butter, softened
  2. 3/4 cup flour
  3. 1/2 cup old-fashioned rolled oats
  4. 1/4 cup brown sugar
  5. 1/4 teaspoon cinnamon
  6. pinch of salt
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Unroll the pie crust into pie dish, making sure to push to the bottom of the pan. Pinch the excess dough into the edges and crimp edges, if desired.
  3. Mix the sliced apples, 3/4 cup sugar, 2 tablespoons flour, lemon juice, and 3/4 teaspoon cinnamon together in a large bowl.
  4. In a small mixing bowl, mix together the butter, flour, oats, brown sugar, cinnamon, and salt for the crumble topping. Break apart the butter until it becomes about pea-sized pieces.
  5. Pour the apple mixture into the pie crust. Top with crumble topping.
  6. Bake on bottom rack of the oven until golden brown and bubbly, about 40-45 minutes.
Notes
  1. You can choose which kind of apples you want to use but some apples hold up better than others for pie. You can even mix a couple kinds of apples...Granny Smith, Honeycrisps, and Braeburn apples are all great for pie making!
Flavor From Scratch https://www.flavorfromscratch.com/
1 2 3