After eating a lobster roll at Freshie’s in Salt Lake City (see my latest post here), I’d been craving another one ever since we got back home! I knew I had to make my own, because I was literally DYING for another. Lobster rolls are easily one of my favorite sandwiches: a fresh lobster salad, with a little bit of celery crunch and lemon tang, all bundled up in a warm, golden-brown roll.
I’ve always been kind of afraid to work with ice cream, if I’m being honest. In my experience, either melts too fast and makes a mess all over my kitchen, or I end up accidentally eating it all. However, this cookie dough ice cream cake has made me rethink all of my past decisions! It’s got everything you could ever want in a dessert: a layer of cool, velvety ice cream, sandwiched between two glorious layers of soft, chewy cake. Oh yeah, it’s also smothered in a thick layer of chocolate ganache, and topped with chocolate chips and actual choc chip cookies.
Look me in the eye and tell me you’re not drooling already!!!
This ice cream cake is the ultimate dessert for the summer. If you’re like me, you’re probably trying to make the most out of the last few weeks of summer. And you should definitely find time to make this cake and treat yourself to a cold, decadent bite of pure chocolate chip cookie heaven.
It’s hard to believe that the last day #cookoutweek is finally upon us. This entire week, I’ve had so much fun coming up with yummy, summer-themed recipes, and being able to collaborate with some pretty cool food bloggers. I’ve covered a delicious classic tomato bruschetta appetizer, green grilled pizza entreé, and finally, I’m sharing a strawberry peach crumble for dessert! Cobblers/crisps/crumbles have been super trendy this summer (well, basically every summer), and I’m completely loving it. Baked to bubbly, golden brown perfection, this crumble is the dessert for any outdoor summer get together.
It’s that time of year, when everyone’s out and about, planning events for picnics, potlucks, cookouts, and summer parties. And who would I be if I didn’t join in with the festivities? Today’s post is super-duper exciting because right now, not only am I sharing this amazing classic tomato bruschetta, I’m thrilled to announce that #CookcoutWeek2017 is officially under way!!
I’m joining up with over 40 of my food blogger friends to bring you the perfect recipes for hosting the perfect summer get-together, whether it’s by the poolside, at the park, or in your backyard. If that isn’t exciting enough, we’re also have a giveaway featuring products from the brands who have made this year’s #CookoutWeek possible! By entering, you could win:
- From blog host The PinterTest Kitchen: $100 Amazon gift card, to use to buy all the supplies you need for your next cookout
- From our sponsor The French Farm: A gift pack of gourmet products hand-crafted by small businesses and using only the finest ingredients – La Favorita Genovese Pesto, Caprichos del Guadalquivir Cadenera Orange Marmalade, and L’Abeille Occitane Lavender Honey
- From our sponsor Smokin’-Os: A sampler pack of their “smokin’-os” wood rings, to help you add wood-fired, smokey taste to your grilled foods, even if you don’t own a smoker
- From our sponsor Primal Kitchen: $200 of Primal Kitchen goodies, including condiments made with avocado oil and bars and shakes with grass-fed collagen
- From our sponsor Langers Juice Company: Your choice of 10 bottles of Langers Juice, with flavors including traditional Apple and Grape, as well as interesting mixes such as Pineapple Orange Coconut, Cranberry Blood Orange, and Mango Peach
- From our sponsor True Made Foods: A 3-bottle sampler pack of sauces with real flavors made from real vegetables and less sugar – Ketchup, BBQ, and Veracha
This entire prize pack has a total value of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media. You can enter the giveaway at the bottom of this post.
Summer! Watermelon Lemonade! So! Much! Excitement!
Confession: I haven’t had lemonade in a hot minute. The last time I had it was when I was little, and I know that it was one of my favorite summer drinks growing up! We’re already a couple weeks into summer break, and I haven’t even really thought about actually enjoying the warmer weather. Last week, I was busy at my high school preparing for the upcoming school year already! Thankfully, that’s all over now, and I can seriously start to get in a summer state of mind.
Is there really anything better than a freshly baked, lemon blueberry donut? These are baked to soft, fluffy perfection, sweetened with golden-delicious honey, and bursting with bunches of citrusy goodness. Also, there’s the fact that it’s the first day of summer, and National Donut Day. Coincidence? I think not… just the little bit of magic life throws at us every now and then. Today, that magic is in the form of these dangerously enticing lemon blueberry donuts.
But really, though. I’m obsessed.
Happy Sunday y’all! It’s been a pretty hectic couple of days, and now that all the craziness has somewhat subsided, I’m completely exhausted and in need of a nice, long nap. A good solid 9 hours of sleep is all I really want! Nonetheless, I’ve still got tons of chores and things to do around the house. Because I’ve been so busy, this banana nut smoothie bowl has really been a life saver for me in the mornings, and a great afternoon snack for when I get home from school. I love throwing all of my ingredients in my Ninja the night before, refrigerating it, and it’s all ready to blend and go. When I have the time, I’ll pour it into a bowl and make it fancy with nuts and bananas. It’s creamy, energizing, and super duper healthy!
Happy Tuesday! I’d just like to point out how excited I am that we’re in the last couple days until spring break arrives. Also, I am just so happy that warmer weather is on it’s way, and I’ll have a break from school! Y’all can probably tell I’ve been loving blueberries lately, even though they’re not in season, and I’ve been putting them in almost everything I’ve been making, including this strawberry blueberry smoothie.
Smoothies are honestly life savers. I can just pop the ingredients in my NutriBullet and put the container in the fridge, and it’ll be ready for the next day. Or, I’ll just save it for when I come home from school and I’ll have a nice, refreshing drink for me to sip on while I watch Netflix (I’ve been loving Grey’s Anatomy) or do my homework.
This one that I’ve thrown together for y’all today is super adjustable – you could substitute coconut milk for any other liquid (orange juice, almond milk, regular milk, etc.), or replace the strawberries with frozen bananas.
I hope y’all enjoy this recipe!
*This recipe originally published on July 7th, 2016, and updated on June 21st, 2017, with improved measurements and ingredients. If you wish to see the original recipe, please contact me.
As much as I love salads from Whole Food’s, nothing really beats a good ol’ homemade salad. I threw together this shrimp salad a couple days ago, I couldn’t resist taking a couple pictures and share this with y’all!
What I love about salads is that you can customize it however you want to make it how you like it, and there are no exact measurements and ingredients needed to make it perfect. I just gathered up a few of my favorite salad toppings (shrimp, avocado, feta, etc.), and tossed it in a few of my favorite greens, along with a lemon salad dressing. Because salads are versatile, healthy way to satisfy any craving, you can easily switch out any of the ingredients that you don’t like!
Here’s a fun fact about me that basically everyone nags at me about: I don’t do salad dressing. I just don’t. Believe me, I’ve tried to ease myself into tolerating things including (but not limited to): honey sriracha, peanut thai, blue cheese, and even dijon mustard. For me, the ingredients added to a bed of leafy greens gives enough flavor, especially since I’m using marinated shrimp, strawberries, feta, and nuts!
Since this was my dinner, I needed a little extra protein to help fill up my stomach. I opted with shrimp, because a) I love seafood, and b) I’m not the biggest fan of meat. If you eat a vegetarian diet, I’d substitute with chickpeas or black beans! The shrimp pairs wonderfully with the tangy salad dressing, and the bright red strawberries. Keep in mind, even though the recipe I have listed below has exact measurements, you can always adjust the portions and substitute ingredients for each other. I’ve substituted strawberries for raspberries before, and this salad tastes just as delicious!
Now it’s your turn.. make it yourself and, trust me, you’ll be wondering where a recipe like this has been all your life ;)
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice
- 4 tbsp balsamic vinegar
- salt and pepper to taste
- ½ tbsp lemon zest (optional, but for added flavor)
- 1 lb shrimp, peeled and deveined
- 6 cups spinach
- 2 cups strawberries, chopped
- 1 avocado, chopped
- ½ cup feta cheese
- ½ cup chopped pecans
- In a mason jar, add olive oil, lemon juice, balsamic vinegar, salt and pepper, and optional lemon zest. Screw the lid on tight, and shake for about 30 seconds, until the oil is evenly distributed within the dressing. In a zip-tight baggie, combine shrimp and half of the vinaigrette. Place in the fridge to marinate for about 30 minutes.
- After the shrimp has finished marinating, heat a cast iron skillet to medium high heat. Cook the shrimp until pink, about 2-3 minutes on each side. Toss together spinach, cooked shrimp, strawberries, avocado, feta, and pecans. If you are not eating it immediately, refrigerate salad and dressing separately until later use. If serving immediately, sprinkle over remaining salad dressing, and garnish with extra fruit. Enjoy!