Strawberry Goat Cheese Crostini

Summer is in full swing which means strawberries are plentiful. I bring home a basket of strawberries daily and incorporate them into virtually every type of meal. Strawberry crostini with goat cheese, balsamic and basil is the perfect sweet Summer appetizer for barbecue guests. (full recipe below)

STRAWBERRY GOAT CHEESE CROSTINI (yields about 10 - 12 appetizer sized servings)

Ingredients:

2 whole wheat baguette loaves
2 large cartons of strawberries
8 ounces goat cheese spread
1 cup sweet balsamic vinegar 
Handful of basil leaves
Pinch of salt & pepper

Instructions:

Slice whole wheat baguette loaf into 3/4" thick slices. Lightly toast. Once toasted & cooled, spread goat cheese on each slice. 

Wash strawberries & dry well. Dice berries. Finely chop basil. Mix berries, basil, balsamic, salt and pepper. Place mixture on prepared bread slices. Drizzle any remaining balsamic on top. 

SHOP -----> paisley dish | bowl | dish towel | plate | balsamic vinegar 

Sweet Tea Mojitos

Sweet tea brewed in the hot sun, combined with lemon and fresh mint of a classic mojito, results in the perfect front porch cocktail for warm Summer nights. With or without alcohol, this refreshing drink is easy to make and can be altered using different flavors of tea. (full recipe below)

I found sweet tea vodka which worked perfectly. It's not carried in many stores, so some substitution suggestions: light rum, citrus vodka or plain vodka.

SWEET TEA MOJITOS (yields 1 pitcher / 4 large servings)

Ingredients:

3 cups brewed black tea, chilled

1 cup sweet tea vodka

4 Tbsp sugar (stevia, honey or agave can also be used)

2 lemons, cut into wedges

2 lemons, juiced

handful of mint leaves

ice

Instructions:

While tea is still hot, stir in desired sweetener (sugar, stevia, honey or agave). Once tea has chilled, pour into a large pitcher and add the sweet tea vodka and lemon juice. Stir well. Add the mint leaves and lemon wedges. Gently stir again. Top with ice & enjoy! (sweet tea vodka can be omitted for a refreshing non-alcoholic option)

SHOP -----> smith teamaker | ceramic basket | glasses | straws | firefly vodka

Lychee Boba Tea

After trying boba tea once, I was immediately hooked on this fun alternative to the usual cold summer beverages - iced coffee, smoothies or juice. Boba tea, also known as bubble tea, is a Taiwanese drink with a base of brewed black or green tea and cooked tapioca pearls. (full recipe at the end of this post)

The tapioca pearls add a nice texture and once cooked, can be sweetened with additions such as sugar, agave, honey or fruit nectar.

Coat the cooked tapioca pearls with your choice of sweetener while they are still hot for the best absorption.

LYCHEE BOBA TEA (yields 2 servings)

Ingredients:

2 cups brewed black tea, chilled
1/2 cup dry boba pearls
3 & 1/2 cups water
1 tsp sugar (honey, agave or fruit nectar can also be used)
1 cup milk
1 cup lychee juice
ice

Instructions:

Bring 3 & 1/2 cups of water to a boil. Add the 1/2 cup of dry tapioca pearls and let boil for 5 minutes. If you'd like to increase the recipe amount, you would use a ratio of 7:1 for water to tapioca pearls.

Drain the pearls well and while still hot, coat with your choice of sweetener. I used natural sugar.

Place half of the cooked and sweetened pearls into each of 2 glasses. Add the chilled brewed tea, milk and lychee juice. If you prefer a different juice flavor, you can simply substitute. If you prefer a basic tea, you can omit the juice all together. Top with ice & enjoy!

SHOP -----> tapioca pearls | colander | ikat bowl | tumblers  | dish towel | jumbo straws

Mint Chocolate Chip Cookies

A twist on the classic chocolate chip cookie - substituting mint thins in place of chocolate chips & adding a few drops of teal food coloring for a fun Spring color.

Ingredients:

3/4 cup butter

2 3/4 cup flour

1 1/4 cups sugar

2 eggs

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

green food coloring (8 – 10 drops)

2 cups Andes Creme de Menthe Baking Chips*

*I used 2 cups of chopped Andes Mint Thins in place of the baking chips

Instructions:

Cream butter and sugar in mixer until light and fluffy. Add eggs. Scrape down the sides of the bowl and mix again. Add vanilla and mix until light and fluffy again.

Sift together flour, baking powder and salt. Add to mixer and mix on low until combined. Add enough green food coloring to get the desired color (about 8 - 10 drops. The color of the dough should be a little darker than you want the cookie color to be.) Add mint chips/chopped mint thins and mix until incorporated.

Drop cookie dough by the tablespoon onto parchment paper on a baking sheet. Bake for 12 – 14 minutes at 375 degrees. Let cool.

(recipe adapted from this source . all images via Lifestyle Bohemia)

Petite Nutella Banana Loaves

I finally had a chance to use the petite loaf pan that I got for Christmas. I found a great recipe for nutella banana bread which I modified to work with this pan.

Ingredients:

1/4 cup (softened) butter

3/4 cup sugar

3 (very ripe) mashed bananas

2 large eggs

1/3 cup low fat plain greek yogurt

1 tsp vanilla

2 cups flour (1 cup all-purpose, 1 cup whole wheat)

1 tsp baking soda

1/2 tsp salt

1/2 cup nutella (or to taste)

Instructions:

In the bowl of an electric mixer, beat butter and sugar until well combined. Add banana, eggs, yogurt and vanilla. Mix until well combined. Add the flour, baking soda and salt and mix by hand with a spatula until well combined.

Spoon half of the batter into paper liners in a petite loaf pan. Spread nutella onto batter of each loaf. Cover nutella of each loaf with the remaining batter. Bake for 25 minutes at 350 degrees. Let cool in the pan on a wire rack.

(recipe adapted from this source)

Mango Sangria

My husband & I had the most amazing mango sangria at one of our favorite Brooklyn restaurants. After some experimenting, I was able to come up with a recipe that resulted in a very similar drink and it's so easy to make.

Ingredients:

1 bottle fruity white wine (I used chenin blanc)

12 ounces mango fruit juice

12 ounce can of peach halves in syrup

1 cup of frozen mango chunks

Instructions:

Mix all ingredients in a large pitcher. Make sure to include the syrup with the peace halves. Let the sangria stand in the fridge for a few hours before serving. If you prefer a lighter sangria, you can add a splash of club soda. Enjoy!

(images and recipe via LifestyleBohemia)

Autumn Apple Cobbler

Between the visits to the pumpkin patch and apple orchards, I have plenty of pumpkins and apples in my kitchen. Apple cobbler seemed like the perfect dessert to make this past weekend. I used tart granny smith apples so the cobbler has a sharp bite. This can be balanced out with a scoop of ice cream. Enjoy!

Ingredients:

Apple Filling:
5 cups tart apples, peeled & cubed
3/4 cup sugar
2 Tbsp flour
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract
1/4 cup water
1 Tbsp butter, softened

Topping:
1/2 cup flour, sifted
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 Tbsp butter, softened
1 egg, slightly beaten

Instructions:

In a bowl, combine apples, sugar, flour, cinnamon, salt, vanilla and water. Put mixture into a lightly buttered 9-inch square pan. Dot mixture with 1 Tbsp butter. Combine all topping ingredients. Beat with a spoon until batter is smooth. Drop batter in small portions over the apple mixture, spacing evenly. Bake 35 to 40 minutes at 375 degrees or until apples are tender and crust is golden brown. Serve warm with ice cream.

recipe source
images via Lifestyle Bohemia

Spiced Pumpkin Cheesecake

The cool Autumn weather has sparked a baking streak in my kitchen. I wanted to make a fun dessert that incorporates pumpkin and spice. This Spiced Pumpkin Cheesecake is so appropriate for this time of year and it came out delicious!

Ingredients:

1 box of gingersnaps (approximately 40 cookies), finely crushed
1/4 cup of butter, melted
4 pkgs (8 oz each) of cream cheese, softened
1 cup of sugar
1 can (15 oz) of pumpkin
1 Tbsp of pumpkin spice
1 tsp of vanilla
4 eggs
1/2 tsp of ground nutmeg

Instructions:

Mix crushed ginger snaps with melted butter. Press mixture into bottom of 9-inch spring-foam pan. Beat cream cheese and sugar with mixer until well blended. Add pumpkin, spice and vanilla. Mix well. Add eggs, one at a time, mixing after each just until blended. Pour mixture into pan. Bake at 325 degrees F for 1 hr 30 min. Sprinkle the ground nutmeg over the top. Refrigerate for 4 - 6 hours before serving. Enjoy!

recipe source
images via Lifestyle Bohemia

Whole Wheat French Toast

Every Sunday morning I make a special breakfast for my hubby & I. It has become a weekly ritual that we both love. French toast is one of our favorites. I experimented with a few different recipes and substituted healthier ingredients to make my own version of Whole Wheat French Toast. This recipe is so easy. Enjoy!

Ingredients:

1 cup of skim or low fat milk
3 eggs
1/4 cup of flour
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
10 slices of whole wheat/whole grain bread

Instructions:

In a mixing bowl, whisk milk, eggs, flour, cinnamon and vanilla extract until mixture is smooth. Soak each bread slice in mixture and cook bread on skillet, medium heat, until each side is golden brown.

Optional Topping Ideas:

Fresh berries
Fresh banana slices
Maple syrup
Honey

Any topping ideas you'd like to share??

Triple Berry Pie

The summer weather always puts me in the mood for lighter desserts. I recently started making pies and cobblers, which I had never done before. I am hooked. My favorite is this Triple Berry Pie. I experimented with different recipes and came up with my own variation. This has to be one of the easiest things I've ever baked.

(Swoop Bowls by Crate & Barrel)

Ingredients:

1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
1/2 cup sugar
1/4 cup flour
1 & 1/2 tablespoons lemon juice
3 teaspoons tapioca
1/4 stick of butter, diced
pillsbury ready to use pie crust

Instructions:

In a bowl, combine berries, sugar, flour, lemon juice and tapioca. Let stand for several minutes. Pour berry mixture into pie crust and sprinkle diced butter. Cover with pie crust. (I love making a lattice design so the berries peek through). Bake for 40 minutes at 350 degrees F. Let pie cool before cutting. I let it stand overnight before cutting & eating so that it firms up a bit. Tastes amazing with vanilla ice cream. Enjoy!

(Emile Henry Artisan Ruffled Pie Dish in Nougat)

Classic Chocolate Chip Cookies

My husband bought me the KitchenAid Recipe Collection so the first thing I made was for him - Classic Chocolate Chip Cookies. These have always been his favorite dessert and I have tried so many different recipes over the years. The basic KitchenAid recipe is hands-down the best chocolate chip cookie recipe ever! I kid you not - I made about 5 dozen cookies and they were gone within a day. Everyone loved them!

(image via KitchenAid)

Ingredients:

1 cup granulated sugar
1 cup brown sugar
1 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups flour
2 cups semisweet chocolate chips

Instructions:

1. Preheat oven to 375 degrees F. Place sugars, butter, eggs and vanilla in bowl of electric mixer and use flat beater. Mix at low for 30 seconds. Mix at medium for 30 seconds. Stop & scrape bowl.

2. Turn to low, gradually add baking soda, salt and flour and mix 2 minutes. Turn to medium for 30 seconds. Stop & scrape bowl. Add chocolate chips. Turn to low and mix 15 seconds.

3. Drop rounded teaspoonfuls of dough onto greased baking sheets, 2 inches apart. Bake 10 to 12 minutes.

SO easy - right?! I love that these come out pretty thin and yet chewy on the inside. Enjoy!

image via Lifestyle Bohemia

Congo Bars via Bakerella

Since moving into my new house this past February, I have not baked a single thing. I finally have my kitchen aid mixer set up (LOVE my mixer!) and made Bakerella's Congo Bars. This is one of the easiest recipes I've ever used. The number of ingredients is so minimal that chances are you have them all in your kitchen. What is a Congo Bar? It's a cross between a chocolate chip cookie and a brownie. If you love the taste of chocolate chip cookies and the consistency of a brownie, you will love this. Bakeralla gives plenty of suggestions on "extas" you can add to this recipe, such as nuts, m&m's, or caramel. Since it was my first time making these, I only added chocolate chips. They came out so delicious!

Ingredients:

2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips


Instructions:

Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined. Stir in chips.
Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 350 degrees for 30 minutes or until top is golden brown.

Note: I had to bake these for 35 minutes & then they were perfect!

ENJOY! (recipe via Bakerella)

Mojito Anyone?

My cooking skills may be lacking, but I can make a mean cocktail. A few weeks ago I blogged about my amazing sangria recipe, which I've been making all summer. I think my friends are starting to get a bit bored of it. My newest creation - my home-made mojito. My hubby loves a mojito so I found an easy recipe and changed the proportions just a bit.

Here's the Lifestyle Bohemia version: In a glass, combine 10 mint leaves, 1 tablespoon sugar, 0.5 ounces fresh lime juice, 2 ounces light rum. Muddle, mix & strain. Add 2 - 4 ounces club soda (depending on how light you like your drink). Pour your mojito into any of these fun glasses, from left to right: Sea Island Glassware by Pottery Barn (on sale; choice of blue or green); Como Tumblers by Crate & Barrel (choice of three colors); Libertinies by CB2 (all purpose - use for cocktails, wine or desserts). Cheers!