Kyle’s grandmother makes the absolute best fruit syrups that I’ve ever tasted. She will jar all kind of syrups each year (cherry, strawberry rhubarb…mmm SO good) and has shelves of this deliciousness in storage.
Relatives that live nearby pour this syrup all over their pancakes or in milkshakes as if it’s no big deal. Those of us that are farther away and only manage to get a single jar every couple of years, however, treat each precious drop like a delicacy to be saved for special occasions…or those rough days that just demand a strawberry rhubarb milkshake at the end of them. You don’t have those days?
We haven’t managed to get our hands on one of those prized jars of syrup for a couple of years now, so we decided it was finally time to take a stab at making some for ourselves. Honestly, we didn’t even manage to wait for it to cool before topping our waffles with a little.
This strawberry syrup was so easy and quick to make. We’re already dreaming up other syrups to try as different fruits come into season. Blueberry syrup anyone? Syrup making is a dangerous skill to acquire…
2 cups strawberries (cleaned, hulled & quartered)
1 cup water
3/4 cup white sugar
Stir water and sugar in a saucepan or pot over medium-high heat until sugar has dissolved.
Add strawberries and bring the mixture to a boil. Boil for 12 minutes.
Reduce heat to medium-low and simmer for about 12 minutes more or until strawberries are soft and sauce has thickened.
Pour sauce into a strainer over a bowl to catch berry pieces and leave you with the syrup.
Pour syrup into a bottle and refrigerate until ready to use.
Feel free to enjoy that leftover fruit on a piece of toast in the meantime. It’s delicious. You’re welcome in advance.
I still can’t believe we gave up ice cream for Lent this year. We must have lost our minds 30-something days ago. While we have tried to not replace those almost nightly ice cream calories with other sweets, we finally broke down this week to make one of our fav Spring/Summer cookie combos — toasted coconut & lime white chocolate macadamia nut cookies.
You seriously can’t go wrong with these. They are such a tasty tropical twist on a classic cookie. Even if you’re not a coconut fan, you should give these a try. The toasted coconut really gives the cookies the perfect texture and just a hint of extra flavor.
We’ve actually made these cookies 3 or 4 times, but they have never lasted long enough to photograph them They are that good! Make a batch of these today and just watch them disappear. They’re magical.
12 Tbs unsalted butter, melted and cooled until luke warm
1 cup brown sugar
1/2 cup granulated sugar
1 large egg and 1 additional egg yolk
2 tsp vanilla extract
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips
1 cup coconut (toasted or untoasted)
1 cup toasted macadamia nuts
1 Tbs grated lime zest (1-2 limes)
juice of 1/2 a lime — I like to use my trusty lime juicer
Heat oven to 350 degrees.
Combine flour, salt, and baking soda together in bowl. Set aside for later.
Mix butter and sugars together until blended well.
Add in egg, extra yolk, and vanilla.
Add in dry ingredients and mix until combined.
Stir in white chocolate chips, coconut, macadamia nuts, lime juice and lime zest. Mix to distribute.
Scoop cookie dough by the spoonful. Round dough and place on prepared baking sheets.
Bake until cookies are set around outer edges, but soft in the centers (about 10-12 minutes).
Allow cookies to cool for a few minutes before transferring to a cooling racks.
With so much love in the air this week I haven’t been able to set up a real photo shoot to save my life, so my apologies for the 10pm iPhone photo. This is real life.
I have never been a fan of red velvet cake…and yes, I am aware that that probably makes me crazy. I’m sure that part of my reluctance to make red velvet anything is the thought of the murder scene that my kitchen will quickly turn into. Red counters, spatulas dripping red, and oh your hands as your trying to rinse off all of the red batter in the sink. *shivers*
Really not a fan…but red velvet cake is one of the hubby’s favorite treats. So this year as an early Valentine’s surprise I whipped up a box of red velvet cupcakes and topped them with a new homemade cream cheese frosting recipe. The frosting was delicious if I do say so myself and the cupcakes disappeared in no time. This cream cheese frosting recipe is definitely a keeper! I may have to try it on a carrot cake for Easter… Hmm…
2 (8 oz.) packages of cream cheese, softened
1/2 cup butter, softened
2 cups confectioners’ sugar
1 tsp vanilla extract
In a bowl, cream together cream cheese and butter until smooth and creamy.