I’m a coffee lover right down to my very core, but I’d be lying if I said I loved Rewind‘s packaging for any other reason that the retro design. Don’t get me wrong, I’m sure their products are equally amazing, but the package is definitely the big sell here. Oh, and the fact that their site mentions something about decaf being like kissing your sister is pretty awesome, too!
Carrot Cake Ice Cream. Finally, you can have your cake and eat it, too! (Sorry, I just couldn’t resist…)
Posted In recipesThis week is for all you who can’t get enough ice cream – enjoy Ice Cream Week!
Brown Bread Ice Cream. Definitely not the most expected flavor, but when carmelized the bread becomes almost toffee-like!
Posted In recipesI love having fresh herbs to cook with in my kitchen. Unfortunately I’m not growing any myself at the moment, but I do buy them at the grocery store with the roots still intact. The problem is that I never ever use them all at once and despite my best efforts to keep the little guys fresh and alive I always fail.
Enter the Herb Keeper. Iteep fresh herbs or asparagus crisp and green longer than refrigeration by immersing the stems in water. Large capacity keeper fits in most refrigerator doors.
Hot Pink Raspberry Cake is a twist on a childhood favorite that takes raspberry Jell-o and raspberries to an entirely new level!
1. Lemon Raspberry Mille Feuilles 2. Raspberries and Cream CheesecakeRaspberry Souffle. The simplest souffle recipe I’ve ever laid eyes upon – 30 minutes from start to finish! Just pure raspberry deliciousness.
Posted In recipesToday is one of those days where I either need to take a nap or start drinking early. (Neither of which is possible – drat!) If I were to go with the latter option I’d want to imbibe in something summery and light… like a pitcher of Raspberry and Watermelon Sparkling Iced Tea. Yes, this could be just what the doctor ordered!
Ingredients:
• 4 C boiling water
• 3 raspberry tea bags
• 1 C raspberries
• 1 cinnamon stick
• 1/2 C sugar
• 2 tbsp Raspberry Liquor
• 4 C watermelon, chilled, pureed/strained
• 3 C sparkling wine, chilled (optional if the kiddies are joining you)
To the boiling water add the tea bags, 1/2 the raspberries, cinnamon stick, sugar and liquor. Let stand. Remove the cinnamon stick after 5 minutes. Remove the tea bags after 10 minutes. Let the tea mixture come to room temperature. Chill for 2 hours. Strain the tea mixture into a glass pitcher. Strain the watermelon juice through a fine strainer. Add the watermelon juice to the tea and mix well. To serve, fill a tall glass 2/3 with the raspberry/watermelon tea. Top the glass with cold sparking wine. Garnish with raspberries and watermelon cubes. Serves 9.
Posted In cocktailsRaspberry Sorbet. A bit like Prince’s Raspberry Beret, only much colder and delicious.
Posted In recipesThis bedroom is the picture of relaxation and escape. A big, fluffy white bed. Airy white sheers. Pale walls with a few sparse accents. And oh yes, that french press full of coffee sitting on the bed… who wouldn’t want to wake up to that every single morning?
Posted In house and home
