It’s peach season people. And what better way to eat peaches than with another summer favorite – strawberries! (Ok, we think our peaches and cream and peach cobbler recipes are pretty awesome too. FINE, we’re obsessed with peaches.) Aaanyway, I picked these juicy fruits up from our local farmers’ market over the weekend. I absolutely adore going to farmers’ markets and I’m lucky enough to say I have a handful of them all within 15 minutes away. The fact that I can get fresh fruits and veggies means endless recipe options, for us and you. Saweet! And if you go a little overboard with too many fruits and veggies, before they start turning, throw them in to muffins like these little guys.
These mini muffins are perfect for brunch or as dessert. And, warning: they’re super poppable. You may run out sooner than you think.
Preheat the oven to 350 degrees and grease a mini muffin pan. In a mixing bowl, combine the dry ingredients: baking powder, flour, and sugar until fully blended. Stir in the eggs, both extracts, and the butter. You should begin to see a dough form. When fully combined, gently fold in the strawberries and peaches. Pour into the pan, filling each muffin to 3/4 high. Bake for 20 minutes or until the tops are golden brown.
I think for the first time ever, I’ve become obsessed with gin drinks. You know we’re usually wine girls, but there’s something refreshing about a fizzy gin drink on a warm summer night. I’ve been seeing a ton of recipes and can’t help but wonder if I’ve been subconsciously influenced…
My cousins were in town a couple of weekends ago and Rach came up with this deliciously refreshing concoction. Cheers to girls weekend!
*Makes 1 drink
4 slices of fresh cucumber (1 for garnishing)
1 tbsp of simple syrup (if you don’t have simple syrup, we give you DIY instructions below)
1 shot of gin
2 cups of rosè wine
1 cup of seltzer
Muddle the raspberries, cucumber, and simple syrup in a shaker. Add the gin and rosè and shake lightly. Pour over ice and top with the seltzer. Garnish with a cucumber slice.
Last year we gave you fish tacos (which we’re still dreaming about). So this year, we’re bringing you shrimp tacos! Btw, can we talk about how an entire year has already gone by?! Anyway…here is your unofficial official “summer taco”.
*For a more “island” taste, toss in 1 tbsp of coconut milk.
In a bowl, toss together your chopped and diced ingredients for the salsa – onion, cilantro, mango, and avocado. Set aside. Whisk together the spices for the tacos – chili powder, cayenne pepper, cumin and sea salt. Toss the shrimp in the spicy mixture until fully covered. Throw the shrimp on the grill for approximately 4 minutes (2 minutes per side) until cooked and slightly charred. Just before the shrimp is done cooking, heat the tortillas on the grill. Layer the shrimp on the tortilla, and top with the mango salsa. Enjoy with our ginger beer and tequila cocktail!
Have you ever seen those commercials where people are eating a sloppy sandwich, it’s falling everywhere, and they lick their fingers and laugh? Yeah. You may just do the same after eating this pulled pork sandwich. Fine, I may be over dramatizing it a little bit. But what I’m not over dramatizing is how good this thing is, not to mention easy.
By now you’ve heard everyone and their mother say, “Don’t put away your crock pot just yet!”. Well, don’t. Just because it’s summer doesn’t mean our schedules get any less hectic. And the crock pot makes this pulled pork just the right amount of tender to be finger lickin’ good.
*Makes roughly 4 sandwiches.
2 lbs. pork loin
1 can (14.5 oz) beef broth
2 cups of water
1 cup BBQ sauce
1/4 cup ketchup (Heinz, duh)
1 tsp white wine vinegar
Hamburger buns (potato buns are the best)
Place the pork in the crock pot and cover with the can of beef broth and water until fully submerged. Cook on low for 8-10 hours. When ready, scoop the pork out of the broth in to a bowl. It should be falling apart at this point. Pour the BBQ sauce, ketchup and vinegar over the pork and mix until fully combined. The pork will be “pulled” apart during this process. Spoon onto the bun and enjoy!
Happy Memorial day!! Although the official first day of summer is still a couple of weeks away, we’re prepping you by giving you a “cool” homemade dessert. I went on vacation to Florida back in April (while, somehow, it was still freezing in the Northeast) and I saw lemon basil sorbet on a menu. I’ll take two, please. Of course, I had to come home and try to make it for myself. I’m a real sucker for herbs in anything – cocktails, desserts, facewash. No joke. Plus, how hard could it be to make a glorified icee?
*If you’re using an ice cream maker like I did, don’t forget to freeze it overnight before making this recipe. If you don’t have an ice cream maker, don’t worry, you can still make this!
3 cups of water
1 cup sugar
1 cup large basil leaves
1 cup of lemon juice
2 tbsp lemon zest
Combine the water and sugar in a small saucepan and bring to a boil. When fully combined, turn off the heat, throw in all of the basil and let it steep for 10 minutes. This will create a basil syrup. Once cooled, strain out the basil leaves and add in the lemon juice and lemon zest. (Not gonna lie, throw in some vodka and this could be an awesome cocktail!) Hook up your frozen ice maker and slowly pour in the lemon basil syrup creating an icee/sorbet consistency. If you don’t have an ice cream maker, pour it in to an airtight container and store in the freezer, scraping it with a fork every hour until you get that sorbet consistency.
You can store this in an airtight container for up to three months.