Strawberry-Mint Sparkling Limeade - A sparkling mocktail made with the refreshing summer flavors of strawberries, mint, and lime. Pssssst! I'm keepin' it clean for the all the kids tomorrow, but YOU can add a bottle of Champagne to this drink for a crazy-good adult friendly sipper! Hey Hey Hey!
Domaine de Canton, an aromatic, small-batch ginger liqueur made in France, adds a spicy note to this fruity twist on the classic margarita.
Hi there! I'm Nicole from The Marvelous Misadventures of a Foodie and I couldn't be more excited to be contributing here on Real Housemoms! I'm all about enjoying a delicious homemade cocktail - the more creative the better. And what better way to kick off summer than by indulging in a frozen cocktail creation like this one!
This recipe was sponsored by Sweet N Low and Social Stars. Thank you for supporting the products I love and use in my kitchen. OK, I'm officially too hot. After the horrible, never-ending winter we had I definitely was prepared to tolerate heat and I'm still not really complaining.
Sooooo yeah. I did this. Actually, let me tell you what I've been doing on Christmas break. It's not like I even have a Christmas break, but whatever. My 12-year old self will never be able to get over the fact that I don't have a good week or two off around the holidays.
What to do when you have too much pineapple? Add booze. Naturally. !!!!!! I have a thing for sangria. A santhingy? A thingria? Oooh I'll stop. But. I've made blood orange sangria and pomegranate vanilla sangria and grapefruit sangria and apple cider sangria and strawberry satsuma champagne sangria and waaaaay too much sangria.
Every year for my daughter's birthday I make her special birthday pancakes for breakfast. Over the years I've made Cake Batter Pancakes, Double Stuff Oreo Pancakes, and Peanut Butter Cup Pancakes. This year she requested Snickers Pancakes. I think she got a little hooked on Snickers bars after I bought a bunch to make Snickers Caramel Apple Salad.
You know what guys? I think I've managed what I thought was impossible. I have found a new favorite cocktail. This one broke me. It knocked the rye old fashioned off it's ladder. MOVE OVER OLD FASHIONED!
For the Rhubarb-Vanilla Syrup: Combine sugar, rhubarb, water, and vanilla seeds and pod in a medium saucepan. Bring to a boil and then lower to a simmer for 10 minutes. Remove from heat and let stand for 30 minutes. Strain into an airtight container and refrigerate until ready to use, up to 2 weeks.
I love when I can make a healthy breakfast that can also land under the dessert category. Cheesecake for breakfast? Uh huh, that's right! If you've been following I'm sure you've noticed my cheesecake obsession. It's got to be one of the top things I post in one form or another.