The drink. Not the dessert. And not the doll. Although I used to play with strawberry shortcake dolls when I was little. Oddly enough, every time I say the word strawberry shortcake I can’t stop thinking of the cheer. You know the one that the little cheerleaders belt out… “strawberry shortcake banana split. Your team fights like a pile of……shift it to the left ,shift it to the right, stand up sit down fight fight fight!!! I hope it won’t leave your head now either for the rest of the day. I can’t stop singing it. And no, i’m not drunk. Speaking of cheerleading. My niece is a cheerleader this year. Yay Beans! I tried out for cheerleading one year in school but didn’t make the cut. I felt really bad. But not because I didn’t make it but because I didn’t cry when my name wasn’t called. I really didn’t care. My sister picked me up after tryouts and I remember being all like “why is everyone crying? Should I be crying?” Now my niece on the other hand, may have been a crier. So i’m so happy for her that she made it. Let’s all cheer!! Strawberry shortcake…..haha did I get you to sing it? Whatever, ok I’ll stop.
This drink is sooo simple. And the taste isn’t overpowering. It’s not like strawberry quick or anything. It would make a great frozen drink too. I like that pieces of strawberry are in the drink even though they should get strained out of the shaker. Somehow they snuck their way into the glass. It makes for a better picture too.
Aren’t those black and white polka dot straws and napkins adorable?
In this recipe, I used tequila cream. It’s a “special order” in my neck of the woods so irish cream would work just as well. I just happen to love tequila in case you didn’t know. I may have mentioned it many times before. Or you could go all out and be fancy and make your own irish cream like I did here. Also, I used almond milk (original flavor) instead of regular milk. Either option works just fine.
2 1/2 oz cake vodka
1 oz tequila cream or irish cream
3 oz almond milk or regular milk
In a shaker, muddle the strawberries. Add vodka, irish or tequila cream, and milk. Shake, shake, shake. Strain into a glass filled with ice. Enjoy!
I missed my what up Wednesday post this week. I’m sorry. Do you even care? I hope you do. I won’t bore you with the sad sappy details but let’s just say that the work day on wednesday ended with everyone drinking margaritas and beer. I had a sangria margarita and boy did it lessen the pain and tears. And it was really tasty too. And on special because it was happy hour. Double score! So there just wasn’t any time or energy or mental capacity to post on my blog. So sorry.
But now I’m back! And I made a pitcher of sangria! In case you want to share. Or in case you have a day where you want to drink all day. Or you want to start your weekend off with a bang because this will last a day or two in your fridge.
Start your sangria off with lots of fruit. I jam packed mine with slices of lemon, lime, orange, and strawberries, and some grapes.
See how jam packed that is. Then as soon as you pour yourself a glass, you add more wine and it’s like a never ending pitcher of sangria!
I used pink moscato wine then topped it off with lemonade. Hence the name pink lemonade sangria. Oh yeah, and I added a 1/2 cup of vodka to the pitcher too because I didn’t want to alter the taste of the sangria with another mixer like a schnapps or a flavored vodka. I just wanted a very light, refreshing drink with fruity subtle hints of flavor.
I pretty much gave the recipe throughout this post but just in case you need a quick recap:
pink lemonade sangria
fruit- slices of 1 lemon, 1 lime, 1 orange, 5 strawberries, and a handful of grapes
pink moscato wine
1/2 cup vodka
Layer fruit in a pitcher. Add wine to cover the fruit. Then add vodka and enough lemonade to fill the pitcher. Attempt to stir. Refrigerate for at least an hour to let the flavors meld together.
Share with friends or keep it all for yourself. I won’t tell. I promise.
I know I talk about my bestest friend ALL the time on my blog. (Much to the dismay of my best friend since childhood, who always loves to talk about herself.) But my bestest always reads my blog. Like checks it almost daily. Right now my bestest is in Key West Florida and I’m sooooo jealous!! I mentioned previously how she lost all this weight when she tried on a bikini and saw imaginary back fat. Well she managed to lose even more weight because she wants to eat key lime pie EVERY day in Key West. Key lime pie on a stick, chocolate key lime pie, chocolate covered key lime pie on a stick. All the key lime pie all the time everyday. And mimosas every morning for breakfast. That’s how she wants to roll. So in honor of her fabulous vacation, I made a key lime pie martini! And because I’m here and she’s there and I’m all like wah.
For this recipe I used cake vodka, fresh lime juice, and almond milk. You could use any kind of milk or cream and you could also use Rose’s lime juice which is sweetened. Also for the rim of the glass, regular crushed graham crackers work just fine. I actually had leftover graham cracker crumbs that were mixed with melted butter and sugar that I made into a crust for a blackberry cream pie for my mom’s birthday. I even ate all the leftover graham cracker crumbs while sipping my drink because you know what’s on the rim of the glass is never enough. I have no shame. And actually who am I kidding, lime juice mixed with cream or milk can curdle really fast so this drink isn’t much for sipping. You have to drink it a little faster. Pity, I know.
Key lime pie martini
3 oz cake vodka
1 oz lime juice
2 oz milk
graham cracker crumbs for rim of glass
Mix first 3 ingredients in a shaker with ice. pour into prepared martini glass.
Caprese means prepared with fresh mozzarella, tomatoes, basil leaves, and drizzled with olive oil. These caprese tarts are exactly that all snuggled in a flaky pie dough and baked to perfection.
I usually only ever make blackraspberry tarts. But then one day I had a friend from work BEG me for some tarts or a pie. She was all like “it’s my birthday!” “It’s my adorable son’s birthday!” That was enough to convince me, so I decided to experiment and I made a variety of tarts. Mixed berry, strawberry rhubarb, redberry cherry…..
They turned out amazing. But since I always make “sweet” tarts, I wanted to try savory ones instead. I finally had some regular tomatoes in my garden not just the gross cherry tomatoes that came out of nowhere. I was eating a lot of caprese salads and I was going to make a white pizza but changed my mind and thought how about a caprese tart.
Fresh tomatoes, fresh mozzarella, fresh basil, and I used garlic infused olive oil.
You can use homemade or store bought premade pie dough. just roll out the dough and quarter it. I find that it’s easiest to hold the quartered piece of dough in your hand to fill it with ingredients then you can tuck the dough around it easier too. Layer the tomatoes, mozzarella, and basil then drizzle with olive oil. Bake at 400 degrees for about 20-25 minutes or until dough starts to brown slightly. Let cool and devour with a nice glass of white wine. (Wine optional of course.)
This is my pie dough recipe that I use ALL the time. It comes on the Crisco container if you don’t feel like writing it down. I’m strictly a Crisco pie girl. I’ve tried butter and even butter and Crisco combinations. I like flakiness of the pie dough that my Crisco recipe creates.
standard pie dough recipe
3/4 cup Crisco
1 tsp salt
2 cups flour
3-5 Tbls ice cold water
combine flour and salt in a bowl. cut in Crisco with a pastry blender. Once it looks like coarse meal add water 1 Tbl at a time until mixture just barely comes together. combine mix with hands and form into a ball. wrap in plastic wrap and refrigerate 1 hour.
So I know I mentioned this the other day but I wanted to tell you again. My best friend, my bestest friend and myself all went to see the movie “trainwreck.” It was hilarious. I hate it when the previews for a movie are the only funny parts and then you see the movie and it’s all disappointing but this wasn’t one of those movies. Very funny. For real. Oh, and I need to tell you that I FINALLY mentioned my very best friend since childhood in this post because she’s all like “how come you never talk about meeee?” So I’m talking about her because we ALWAYS do and she gets jealous that I mention the “bestest” friend more (btw spellcheck does not like the word “bestest”) but that’s because my “bestest” is like the only person on the face of the earth that checks this blog regularly. So just to be clear, I love them both to death and it’s awesome that we can all get together and hang out. Love all around!
Remember this cat dude:
He seems to be doing better!! Hooray Nero! We didn’t take him to the vet so hopefully whatever was wrong healed and he’s all better now.
I’ve had some epic fails and disappointments again in the recipe experimenting department. ok so not really epic but i’m being all dramatic lately and even calling people besides myself “bitchy” because a lot of shit is going on in my life right now ( and their life too. we’re all in the same boat.) I don’t have drama queen tendencies. I’m a libra. Which in a nutshell means I have a hard time making decisions and when someone else inadvertently makes them for me I get all confused and pissed off. But you sometimes don’t know I’m pissed off because I don’t want to piss you off. Do libra’s have potty mouths too? ANYWAY….
gross. Supposed to be cheese “chips.” HAHAHAHA nasty
Meat “chips.” It was going to be a post on happy hour snacks for the “carbophobe.” Too bad. Eat your cheese and pepperoni/prociutto/salami with crackers and be happy! Dammit. Because I’m stressed and can’t stop swearing. So there. F*%k it. Was that too much? Did I piss you off?
Hope you’re enjoying the rest of the lazy, hazy days of summer!