Spring has arrived and it’s time to start looking forward to fresh produce and fresh springtime recipes! This month we have a lot of recipes for breakfast, sides and salads, main dishes, as well as desserts featuring a lot of early spring flavors like asparagus, eggs, peas, garlic, berries, lemon, and more. Keep reading to see all the recipes we have to help you plan out your April menu!
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
As a parent, I spend a good amount of time focusing on my kids. Holidays seem to revolve around the tiny people now – but why should they have all the fun?
This fun cocktail takes the classic Peeps candy and makes it a real grown-up treat.
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
There are two things my four-year-old is loving this season: hot chocolate and the Grinch. I combined the two for him in this fun, festive treat.
Welcome to #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and a fun giveaway? 44 bloggers from around the country have come together to share over 180 sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, martinis, cocoa, and more! Our #ChristmasSweetsWeek sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!
I received complimentary products in exchange for this post. All opinions are my own.
You know what I realized this week? For the last five Thanksgivings, I’ve been nursing or pregnant (or both). Five. In a row.
Suffice it to say things have swung in the opposite direction this year and it’s making me obsess over the perfect Thanksgiving cocktail. But, as a woman who has (very recently) been there, I know I want to have a mocktail on the menu too – not only for pregnant and/or nursing crowd but also for the designated drivers, kids, and people who would just rather not have the alcohol.
We are in full Halloween mode here: decorations are up, costumes are in progress, treats have been purchased. And something I’m extra excited about this year: we’re having a trick-or treat party.
Every year while growing up, our house was home base for trick or treating friends. We’d all meet up there, my parents would order lots of pizza, and we’d spend Halloween coming and going and eating too much candy. This year, we’re having some friends over to do the same thing with our kids, and I’m totally geeking out about it.
If you’re hosting a trick or treat party – or other Halloween party – this is the perfect spooky drink to make. Leave it virgin for the kids, or spike it up with caramel vodka, vanilla vodka, or Fireball for the adults. You can make the apples ahead and mix up the punch in less than five minutes when you’re ready for it.
Carving the shrunken apple heads is the most difficult part of this, but the beauty is it’s Halloween – they can be perfectly imperfect. You can also make the faces to match the crowd – scarier faces for an older crowd while silly faces would be perfect for a preschool gathering.
We had a lot of fun with this – the kids especially got a kick out of “the faces floating in there”!
Shrunken Head Punch
(a Kate’s Recipe Box original)
1/4 cup lemon juice
6 cups apple cider
1 1/2 cups pear nectar
4 1/2 cups ginger ale
Optional: Vanilla vodka, caramel vodka, or Fireball, to taste
Preheat the oven to 200 degrees.
Working with one apple at a time, peel and core the apples, then cut in half. Using a paring knife or other tool, carve faces into the apple halves and dunk in the lemon juice.
Lay the carved apples on a rack over a baking sheet. When they are all carved, transfer the baking sheet to the oven and bake for 1-2 hours, until the apples appear shrunken. Remove from the oven and cool.
Combine the apple cider, pear nectar, and ginger ale in a punch bowl or large pitcher. Add the cooled apple heads, and alcohol, if desired.
Looking for more Halloween inspiration? Here you go! And check back on Thursday when we’ll have another round of Halloween goodies ready for you!
- All Hallow’s Eve Orange Cake by Family Around the Table
- All Eyes on You Pumpkin Peanut Cake Balls by Our Good Life
- Candy Calzones by Palatable Pastime
- Creamy Caramels by Jolene’s Recipe Journal
- Eyeball Buckeyes by Big Bear’s Wife
- Ghosts in the Graveyard Trifle by Cooking with Carlee
- Ghoul Fudge by Cindy’s Recipes and Writings
- Halloween Layer Cake by Hezzi-D’s Books and Cooks
- Mini Mummy Dogs by A Kitchen Hoor’s Adventures
- Mini Mummy Meatloaves by A Day in the Life on the Farm
- Pickled Brains by Culinary Adventures with Camilla
- Shrunken Head Punch by Kate’s Recipe Box
I’ve been waxing nostalgic lately about the summer before my senior year of college. I think a lot of it has to do with how easy life was then. I had cobbled together a few cushy jobs on campus – web design, the library – that were enough to pay my bills, but leave me with long weekends. I binge watched Sex and the City for the first time. Mark and I took our first real summer vacation. It was just a really laid-back time.
And why have I been thinking about that summer? Because things here have been absolute chaos for months. I was overly hopeful that things would calm down once we’re in the new house, but the universe just laughed at that. I’ll be spending this afternoon home while the plumber fixes a leak from the kids’ bathtub (which involved cutting out the ceiling below it). And calling roofers, because the roof is leaking too. And did I mention I have a bubble in my tire that needs fixing? Of course, these are only the urgent things that have popped up in the last few days — the entire to do list is SO much longer.
But, back to that easygoing summer. One of the highlights was the fruit lemonades they served at the campus café. I randomly thought of their peach lemonade the other day, and decided I needed it asap.
This is a great recreation. Roasting the peaches brings out such a great flavor for really no effort. It’s the perfect addition for a barbecue or summer brunch!
Roasted Peach Lemonade
(adapted from The Naptime Chef)
Makes about 4 cups
2 large peaches, halved and pitted
1 tsp. sugar
4 cups of your favorite lemonade
Preheat the oven to 400 degrees.
Line a baking sheet with foil and place the peaches on skin-side down. Sprinkle the tops with sugar. Roast for 25 minutes.
Let them cool for a minute or two, then peel them (you should be able to easily pinch the skin off after roasting. Add the peaches to a food processor or blender, along with 1/4 cup lemonade. Blend until smooth and frothy. Stir into the remaining lemonade and serve.
#farmersmarketweek wraps up today! Here’s our grand finale:
Friday #FarmersMarketWeek Recipes
- Bourbon Roasted Cherry Ice Cream by The Redhead Baker
- Broccoli Salad by Palatable Pastime
- Brown Butter-Braised Salmon by Culinary Adventures with Camilla
- Charlotte de Chou et de Pommes de Terre by A Day in the Life on the Farm
- Homemade Mint Ginger Lemonad by Everyday Eileen
- Green Beans with Bacon by Simple and Savory
- Grilled Eggplant Parmesan Stacks by Jolene’s Recipe Journal
- Lemon Sorbet by Family Around the Table
- Old Bay Corn by Cookaholic Wife
- Panzanella Salad by Caroline’s Cooking
- Peach Rose Sangria by Books n’ Cooks
- Roasted Peach Lemonade by Kate’s Recipe Box
- Satay Beef Noodle Bowl by A Kitchen Hoor’s Adventures
- Strawberry Olive Oil Cake by The Baking Fairy
- Summer Corn Salad by Cooking With Carlee
- Summer Veggie and Shrimp Quesadilla by The Freshman Cook
- Watermelon Basil Feta Salad by House of Nash Eats
My first semester of college, I had a really mothering professor. She taught us how to take the train to Philadelphia. She clued us in on the best places to eat on campus. And she offered to bring us coffee to class. In one of the early classes, when I wasn’t indulging, she commented that if I could make it through college without developing a coffee habit, I’d probably never drink it.
She was right, so far. I’m really not a coffee person.
Or, tea. Unless it’s iced and fruited up, like this one. This is a perfect summer tea.
Strawberry Lemon Sun Tea
(from Wonky Wonderful)
1 cup strawberries, halved
3 Tea bags
Into a 24 oz. jar, juice one of the lemons. Slice the other lemon and add it to the jar along with the strawberries. Add the tea bags and fill the jar with water.
Sit in the sun for 2-3 hours, then remove the tea bags and chill. Serve over ice.
I am so, so excited that True Blood is back. I’m a bit of a fangirl when it comes to this show. I have several True Blood tshirts and other trinkets – and got the True Blood cookbook for Christmas. Since the show takes place in the south, it’s full of classic Southern dishes. There are also a lot of cocktail recipes, as a lot of the characters work in or regularly frequent bars – and these are a lot of fun to make while watching the show.
A lot of the drinks include Tru Blood as an ingredient. HBO used to sell it – it was a specially bottled blood orange flavored soda – but it’s been discontinued. Instead, they included a recipe in the cookbook so you could make your own. It’s a little sweet to drink straight, but it’s perfect as a cocktail mixer!
Homemade “Tru Blood”
(from True Blood: Eats Drinks and Bites from Bon Temps)
Makes 2 1/2 cups
2 c. orange soda
3/4 c. grenadine
1/4 c. lemon juice
Mix all ingredients together in a pitcher and stir to combine before serving.
For me, Shamrock Shakes appearing at McDonald’s are a sign that spring is coming. By the time you hit St. Patrick’s Day, the weather around here is starting to get decent again. And by decent, I mean you probably won’t need the scarf, gloves, hat AND your car warmed up so you don’t freeze on the way to work. I’ve grabbed two so far this season and have sipped them happily dreaming of warmer weather.
Of course, Friday morning we woke up to some unexpected snow – total buzz kill. I decided another dose of the minty goodness was what I needed to shake the snow blues. Luckily, these are ridiculously easy to whip up yourself at home.
I used low-fat ice cream and low-fat milk to keep these slightly healthier and it didn’t feel like I was missing calories at all. I also opted for the more generic mint extract over peppermint extract, which a lot of the Shamrock Shake recipes call for. I think the flavor of the mint extract is closer to what you get at McDonald’s. Add on some whipped cream, a cherry and a green straw and you’ve got a perfectly festive treat.
(adapted from Number 2 Pencil)
Makes 1 Shake
1 1/4 c. vanilla ice cream
1/4 t. vanilla extract
2-3 drops mint extract
1/4 c. milk (plus additional if needed to thin the shake)
1 T. sugar
2-3 drops green food coloring
Whipped cream and cherry, for garnish
In a blender, combine the ice cream, vanilla extract, mint extract, milk, sugar and green food coloring. Blend until smooth. If too thick, blend in a little more milk until the desired consistency is reached.
Top with whipped cream and a cherry.
I’m not a coffee drinker. Or a tea drinker. Hot chocolate, though, I could drink by the gallon. I keep some in my desk at work and always have some in the house – even in the summer months. We could seriously go broke on cocoa mix.
Last year for Christmas, I made this mix for family members, and fell in love with it. It’s a great gift, or just great to have in your pantry.
DIY Hot Chocolate Mix
(from Brown Eyed Baker)
Makes approx. 20 servings
3 c. nonfat dry milk powder
2 c. powdered sugar
1 1/2 c. cocoa powder
1 1/2 c. white chocolate chips
1/4 t. salt
Whisk all ingredients together and then, working in batches, pulse in a food processor until everything in finely ground and well combined. Store in an air-tight container for up to three months.
To prepare: Mix 1/3 c. hot chocolate mix with 1 c. hot milk.