Move over coffee, there’s a new hot beverage in my life. Friends, meet matcha. If you read this post, you know all about why I quit coffee and have replaced it with my new BFF: the matcha latte. I’m here today to share the recipe I use to create a vortex of refreshing, frothy deliciousness at home! It’s so easy and takes less time than brewing a pot of coffee or waiting in line at Starbucks. You’re welcome.
The taste of limeade takes me back to my childhood. I’m reminded of hot and sticky days when my mom used to make huge pitchers for us and we’d drink it outside in the shade during the Maine summertime, the condensation droplets creating rivulets of sweat as we fished out the occasional black fly from our glasses. It was the epitome of summer.
I recently recreated those memories by mixing up a batch of my own, infused with a little fresh mint. I love the idea of always having a big jug of something cold + tasty to drink in the fridge during the summer, so what better way to kick it off than with the ultimate summertime drink? This refreshing minty limeade comes together quickly and the flavors meld together the longer it rests. Recipe below!
- 12 limes
- Simple syrup (1 cup sugar + 1 cup water)
- Fresh mint leaves
- Filtered water
- Start by rolling each lime on a hard surface with the heel of your hand for 30 seconds. This releases the juices inside and makes them easier to squeeze.
- Slice 10 limes in half and juice. You can use an electric juicer for this process – I don't own one so I juiced my limes by hand.
- Finely chop 6-7 fresh mint leaves. Make sure they are chopped very fine, as larger pieces may clog the spout of the pitcher.
- Combine the lime juice and chopped mint leaves in a small bowl and muddle. Allow the flavors to meld as you create your simple syrup.
- Combine the cup of water and the cup of sugar in a pan and stir over medium heat until sugar has completely dissolved.
- Fill the pitcher 3/4 of the way with filtered water and add the simple syrup and lime juice with mint. Stir to combine.
- Finish off the drink by thinly slicing the remaining 2 limes and stirring into the pitcher.
Now that we’ve finally turned the corner into fall, that can only mean one thing: football season! We all know that the best part of football season is the food, so I’ve teamed up with Mode to come up with some tasty tailgating treats!
You know what they say about when life gives you lemons… make a lemon curd tart! My mom made this tart for me on my 22nd birthday (which, admittedly, was a few years ago now) and it still reigns supreme as the best lemon tart I’ve ever tasted. I decided to replicate the recipe with some California backyard Meyer lemons this past weekend. Even though I consider myself a fairly experienced baker, this recipe was surprisingly tricky and even had me ready to throw in the towel and give up. In true form, I powered through and the end result was well-worth all those frustrating hours and late-night Target runs!
With the New Year in full swing, it’s time to get on top of those resolutions. Green smoothies are super simple to make and super awesome for your insides, and SO much better for you than that morning cuppa joe! You can throw in whatever you’d like, but here’s my formula for a fool-proof and nutritious breakfast!
The Best Green Smoothie
- 1/2 cup coconut Greek yogurt
- Handful of kale (pro tip: blanch the kale in boiling water for 1-2 minutes to eliminate bitterness)
- 1/2 Granny Smith apple, sliced
- 6 oz. Del Monte Pure Earth pineapple banana coconut juice
- 6 or 7 ice cubes
- 1 Tbsp. honey
Throw everything into a blender. Give it a quick whizz and you’re done (if the consistency looks too thin, feel free to adjust the ratios as needed)! I’m really loving these new fresh pineapple juices from Del Monte. They’re so healthy and they make any green smoothie taste zingy and delish. Check out the bottom of this post for a $1 off coupon for any variety of Del Monte Pure Earth juice!
I have no other reason for this recipe besides the fact that last night we had an intense chocolate craving. And also because… cookies. This is my favorite double chocolate chip cookie recipe – it whips up super fast, they’re rich but not too sweet, and they come out deliciously melty (it only makes 16 cookies so they’re not hanging around forever, either).
Double Chocolate Chip Cookies (I adapted this recipe)
Makes 16 large cookies
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 6 oz. dark chocolate chips
- Heat the oven to 350º. Cream the softened butter and sugar until light and fluffy (about 4 minutes). I suggest using a mixer instead of doing this by hand.
- Scrape down the sides of the bowl. Add the vanilla extract and egg and mix together for 1 minute.
- In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the dry ingredients all at once to the sugar, butter, and egg mixture. Mix until just combined. The dough will be quite thick but shouldn’t be dry. Make sure to scrape down the bottom and sides of the bowl.
- Add the chocolate chips and mix into the dough by hand.
- Drop by large tablespoon onto a cookie sheet. I found that 8 cookies per sheet fit perfectly.
- Bake for 9 minutes. Try your hardest not to over-bake – the original recipe called for 11-12 minutes but I found that by 9 minutes my cookies were done. Allow to cool for 5 minutes before transferring to a wire cooling rack (or a paper bag to absorb excess oil).