By on Happy New Year!! I dub 2015 the year of the pineapple and coconut. I wanted to make a lot more recipes with it in 2014, and, well, that year just slipped by faster than any other year it seems, so I am starting off the new year with a fun new healthy dessert, the Pineapple and Coconut Fool recipe which I am guest posting on the awesome Cupcakes and Kale Chips blog.
Alright, let's be real for a minute. I suffer from a severe condition when I don't eat often enough. I get irritable, short tempered, and a bit exhausted. I have been known to say things I may not normally say on a full stomach. I have been known to get a little too emotional.
Meringue cookies are like little pillows of sweetness. In this version, highlighting the flavor of spring and summer raspberries, we are throwing some brown sugar into the mix. With only 4 ingredients, a little patience, and a whole lot of indulgence, these raspberry and brown sugar meringue cookies will impress your family and friends.
The mini and skinny Lemon Mousse Pies are bursting with lemon flavor and just big enough to satisfy your sweet craving. After Monday's Chocolate Covered Strawberry Cookies and yesterday Bourbon Maple Bacon Bundt Cake, I thought it might be time for a lightened up dessert again. Enter the Skinny Lemon Mousse Pies.
200g cranberries, plus 15 extra to decorate 200g caster sugar, plus 3 tbsp extra to decorate 400ml double cream 1 egg white Want to see what this recipe costs at different supermarkets? Compare in one place here: Put the cranberries in a pan with 150g of the sugar.
Hey there, Friday! If you've been around for awhile, you know that I could be sharing anything from cookies and brownies to smoothies and vegetarian meals. I'm all over the board when it comes to food, and that is because I truly love all of it.
Champagne Smash, a bubbly Champagne cocktail with hints of mint and lemon, cheers! Hi guys! Kyla from House Of Hipsters here! Are y'all ready to get your party on? I love to throw dinner parties and if you're like me, I love to have a signature cocktail for the evening.
I have decided not to leave. Yesterday, I was eating a drippy peach we'd bought from one of those roadside stands that have baskets of homegrown stuff and instruct you to leave your money in a little container (you know, just like in Manhattan!)
Line a large sieve with cheesecloth, pour in the yogurt and fold over the edges so it is completely covered. Place the sieve over a bowl and put into the fridge for 12 hours. Put the saffron into a small bowl and add about 2 tablespoons boiling water.
Add drink mix to 2 cups of cold water and stir to dissolve. Transfer to a blender. Add cherries and ice and blend until mixed but still icy. Pour and enjoy!