Spiced Pineapple & Citrus Vanilla Bean Swizzle

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I’m having the best time creating drinks in the kitchen. It’s date night for Dan and me…so I’m thinking two of these on the porch will be a good start, then off to Disneyland with some friends! The wonderful people at Powell & Mahoney partnered-up with me for a few drink creations! I give you the Spiced Pineapple & Citrus Vanilla Bean Swizzle… tropical, dreamy and refreshing.

1 cup fresh pineapple
1/2 cup P&M lemon sour
1 tsp vanilla bean paste
1/8 tsp grated nutmeg
1/2 cup white rum
1/4 cup cream of coconut
*Shake and pour over crushed ice
+ insert green pineapple stems for added ooh-aww effect 😉

Mango Passion Green Tea Sour

Mango Passion Fruit Green Tea Sour
#1 reason to celebrate…it’s my birthday (April 20th) OK a few days late…
#2 reasons it’s Friday and I just wanna sit down on the couch with my babe, relax and enjoy this drink and the glorious weekend vibes.

I teamed up with the very nice people at Powell & Mahoney to make this Mango Passion Green Tea Sour. Powell & Mahoney make vintage original cocktail mixers using only the finest juices, essential oils and pure cane sugar! Oh yeah! I’m excited that cocktail trends are straying away from artificial flavors and seeking out pure ingredients. Powell & Mahoney are committed to bringing you the world’s finest all-natural cocktail mixers. Thanks guys!

Mango Passion Green Tea Sour
*Makes 1 drink

2oz. green tea infused vodka (I use green tea blended with coconut, ginger and vanilla)*let tea infuse in the vodka overnight
3oz.  P&M mango passion fruit
1oz. ginger soother
1/2 oz. lemon juice
1 tbsp agave
1/2 fresh passion fruit pulp
*Shake and strain into a chilled glass or over ice. Garnish with passion fruit and lemon twist
Mango Passion Fruit Green Tea Sour

Italian Iced Lemon Cookies

Italian Lemon Cookies
3 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup butter {2 stick}
3/4 cup sugar
3 tbsp. lemon zest
1/4 cup lemon juice
3 eggs
1 tsp. vanilla
Lemon Glaze
1 cup powder sugar {sifted}
2 tbsp. lemon juice
Directions for cookies
-Preheat oven to 350F
-Combine the flour, baking powder and salt together in a bowl. Set aside.
-Rub the sugar and lemon zest together to separate any clumps of zest.
-Cream butter and sugar together in a stand mixer on medium speed until fluffy {about 3 minutes}
-Add lemon juice to the creamed butter mixture and stir for 1 minute
-Add eggs to the creamed butter on low speed until incorporated
-Combine dry and wet ingredients, mix on low until batter is evenly combined
-Chill dough for 20 minutes in the freezer.
-Roll dough into 2 inch balls, slightly flatten between your hands and place on a lined cookie sheet {I use silpat}.
-Bake at 350 for 15 minutes. Cookies will be done when slightly firm to the touch with light brown edges.
-Wait until cookies have completely cooled before dipping the top side into the glaze.
-Set on cooling rack with wax paper below it {to catch glaze drippings}.
Directions for lemon glaze
Mix powdered sugar and lemon juice together until the sugar has dissolved.


Lemon Velvet Cream Pie & Tarts

Lemon Cream
I would have to say that this is my favorite pie/tart recipe {you can either make 1 pie or 6 tarts}! The texture is perfection…smooth like a velvety custard with a tart refreshing taste and a creamy finish. I like mine served cold with a glass of milk!
1 refrigerated 9 inch pie crust {or 2 9inch for tarts}
1 teaspoon unflavored gelatin
2 tablespoons cold water
6 egg yolks
2 cups sweetened condensed milk
¼ cup whipping cream
¼ teaspoon salt
¾ cup fresh lemon juice
For Decorating:
Whipped Cream
Lemon zest
Preheat oven to 375 degrees
Line your pie pan or tart pans with pre-made pie crust and place in the oven at 375 for 15 minutes. Be sure to prick the bottom and sides of pastry with a fork so the crust won’t bubble up when baking. Cool on a wire rack.
In a small bowl mix 1 teaspoon unflavored gelatin in 2 tablespoons of cold water for 5 minutes. Then heat in microwave for 10 seconds and set aside.
In large mixing bowl combine 6 egg yolks and 2 cups of sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Add gelatin,  1/4 cup whipping cream and 1/4 teaspoon salt on low speed. Add 3/4 cup of fresh lemon juice and beat on low speed for 30 seconds. Pour into prepared crust {pie will be full}.
Bake 20 to 25 minutes or until center of pie if firm when gently shaken; cool on wire rack for 1 hour. Refrigerate until time to serve.
Top with whipped cream and lemon zest

Lemon Mascarpone French Toast With Almonds

Lemon Mascarpone French Toast With Almonds
So simple and delicious. It’s the perfect combination of sweet, cream and citrus. The lemon mascarpone is magical when it melts on the warm French toast — it’s basically a beautiful sunny day in your mouth.
French Toast
Bread {pick whatever kind you prefer. I used honey wheat.}
3 eggs
1/3 cup of milk
1/4 teaspoon vanilla
Lemon Mascarpone
3 tablespoons mascarpone cheese
1/2 lemon {squeezed}
1/3 cup powder sugar
1/4 cup toasted almonds {chopped or slivered}
-Whisk eggs, milk and vanilla in a bowl.
-Dip each slice of bread in the egg mixture and then place on a hot frying pan.
-In a separate bowl, mix mascarpone, lemon juice and powder sugar.
-After the French toast is done, spread the lemon mascarpone on each slice of bread.
-Stack the toast and finish with a dollop of lemon mascarpone and sprinkled almonds.