Loads of fresh tangerine juice goes into this homemade sorbet (along with a couple of other special citrus-y ingredients) to make it the perfect upgrade to your morning mimosa.
When I say these are THE Freshest Tangerine Sorbet Mimosas, I mean these tangerines came off the tree that sits about 30 feet from my front door and were squeezed less than 10 minutes after they were picked. They’re THAT fresh. But hey, I’m not here to throw shade at anyone that may not have a plethora of fresh citrus at the ready – we’re in the throes of winter now, folks, and there’s no better time to snatch up all of the fresh tangerines and lemons you can find and throw them together to make some delicious Tangerine Sorbet Mimosas just in time for New Year’s!
Let’s back up for a quick second, though, because I need to know: when it comes to frozen desserts, are you Team Sorbet or Team Ice Cream? Taken in their purest forms, I’m an ice cream fan all the way. There’s just something about that rich dairy flavor that I find myself leaning towards if ever given the choice between the two. But throw a good bottle of bubbly in the mix? I’ll be Team Sorbet all day, every day.
I mean, sure, you can make and enjoy this Tangerine Sorbet all on its own, but if I have some sitting in my freezer you can pretty much bet the only way I’ll be enjoying it is at the bottom of a champagne flute.
So, the first step in making THE Freshest Tangerine Sorbet Mimosas is – quite obviously – making the Tangerine Sorbet out of the best, freshest tangerines you can find. If you’re familiar with the whole ice cream making process, the rest will be a piece of cake. You’ll need an ice cream maker of some sort, and a saucepan, but that’s about it. Oh, and to really up the citrus factor, we’re also adding in some fresh lemon juice and Grand Marnier.
Another incredibly important thing to note – you need to start this Tangerine Sorbet process at least the night before your planning to enjoy your ever-so-fancy mimosas. I tell you this now because I care for each and every one of you way too much to have you start this entire process one or two hours before you’re ready to throw your mimosas back, only to be met with soupy sludgy tangerine syrup. Hey, today is Friday and we still have plenty of time before New Year’s to get this going, so don’t say I didn’t warn you!
Once the Tangerine Sorbet is at its icy, frosty peak, you’re ready to mimosa it (yep, just made that a verb.) Take your favorite bottle of mimosa bubbles, pour some of it on top of your FRESH Tangerine Sorbet and – voila – you’re ready to enjoy THE Freshest Tangerine Sorbet Mimosa you ever did sip on.
You likely already have plans for New Year’s, but you better add some Tangerine Sorbet Mimosas to those plans ASAP.
Here’s to a happy, healthy and prosperous New Year for you and yours!
An easy, five-minute recipe featuring all of the festive flavors of classic eggnog in delicious, creamy, dairy-free oat milk. A healthier take on a typically indulgent treat!
If you’re a fan of eggnog but not all of the calories that come with it, this Dairy-Free Eggnog is going to change. your. life.
First, please tell me you’ve tried my new favorite milk alternative, oat milk. I’m the last person to ever be “dairy-free” (cheese and I are bosom buddies) but I’m also not one to shy away from other delicious milk options. Sure, almond milk is a classic go-to, but if you’ve never experienced the thick creaminess of oat milk, now is the time!
And when we’re making The BEST Dairy-Free Eggnog Recipe, we want it to be just as thick and creamy as the original. Am I right? Well, I’m happy to report that this recipe will give you just that, plus tons of great flavor from a myriad of spices and even a little rum extract (and, if you like your eggnog spiked, feel free to use the real deal!)
The other great thing about this eggnog recipe? It comes together in wayyyy less time than traditional homemade eggnog. We’re talking throw-everything-in-a-blender-and-it’s-ready-in-5-minutes easy. Because who wants to wait hours to enjoy a delicious glass of frothy eggnog? Or perhaps an oat milk version of this Spiked Almond Milk Eggnog Hot Chocolate?
I don’t know about you, but I’m sure looking forward to having this recipe on hand over the next few weeks. It will sure be nice to have a lighter, healthier alternative to enjoy among all of the other cookies, cocktails, sweets and treats!
Do you have a favorite lightened-up holiday recipe? If so, tell me about it in the comments below!
These Easy No-Bake Honey Roasted Peanut Butter and Jelly bars have a honey roasted peanut and oat crust and a jammy strawberry filling. The gluten-free treat is sure to please adults and kids alike!
Is there any combo more classic or delicious than good ol’ PB&J? I don’t think so. And if you beg to differ, these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are here to show you what’s up.
To all my fellow Trader Joe’s fans, I know you won’t blame me when I say one of their kitschy products inspired me to make this totally addicting, no-bake recipe. Sure, I’d enjoyed my share of honey roasted peanuts back in the day when my dad would take down that classic Planter’s can from the kitchen shelf after a long day at work, but my indulgence in those sweet and salty goobers stopped as soon as I was responsible for buying my own groceries. It’s not that I didn’t like them, it just never crossed my mind to throw them in the shopping cart.
That all changed, of course, when I saw a gleaming bag of Honey Roasted Peanuts staring back at me from the “What’s New” section of my local TJ’s (anyone else ALWAYS get sucked in by that section?) Let’s just say they’re now a regular item on the hubs’ and my weekly shopping list, and we enjoy them almost daily in the same way my dad always did – as a little late afternoon nibble to hold us over until dinnertime.
I’d been racking my brain trying to figure out some delicious way to work them into a recipe when my Instagram feed was suddenly filled with all my friends’ kids starting their first days of school, holding up those cute letter boards saying what they wanted to be when they grow up, showing off their cute new back-to-school clothes. Almost immediately, I realized the perfect recipe would be something easy and semi-healthy that all these mamas and papas could make as a treat for their little ones after a long day in the classroom.
We all know that PB&J is a quintessential back-to-school combo, and I was going to make it into something special that these kiddos would look forward to coming home to. Hence, these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars were born!
I’m all for a little indulgent treat now and then, but I also believe that there are tonnnnns of delicious healthier options we can all choose from every day. So in creating this recipe, I wanted to find the balance between indulgent treat and healthy sweet. The recipe is also extremely easy and requires no baking, so you can make it at any time during the day (or even the night before) and it will be ready to be enjoyed by your hungry little ones as soon as that dismissal bell rings.
Everything for these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars comes together in just a couple of easy steps.
First, you’ll want to make a strawberry “jam” that will serve as the top layer of the bars. This is an easy, stovetop process that takes only 20 minutes or so (mostly unattended) so don’t stress because I mentioned the word “jam.” Once you’ve simmered some strawberries, maple syrup and water until everything is broken down and combined, you’ll simply stir in some chia seeds to help it all thicken up and not make TOO big of a mess when you go to cut into everything.
While your jam is simmering, combine those OG honey roasted peanuts, oats, butter and some dates quickly in a food processor to make a crumb mixture that is then pressed into a baking dish to form the crust. Spread the “jam” over top, pop everything in the refrigerator and, voila! You’ll have these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars sliced and ready to feed some very hungry little mouths.
Now, I know I’ve mentioned the kids gobbling these up, but be sure to set aside a few for yourself. You’re not going to want to miss them. Plus, they’re gluten-free! Even more reason for every single person in your family to enjoy them.
Line an 8-inch square baking dish with parchment paper, leaving enough on each side to assist you in pulling the bars out. Set aside.
Combine the strawberries, maple syrup and water in a saucepan over medium heat. Bring to a simmer and allow to simmer until fruit is broken down and forms a jam-like consistency. Remove from heat and stir in chia seeds. Let cool slightly.
While the strawberries are simmering, make the crust. Combine all crust ingredients in a food processor and pulse until mixture resembles the texture of wet sand. Dump contents of food processor into prepared baking dish and use your fingers to press it evenly along the bottom.
Spoon cooled strawberry jam on top of the crust and spread evenly. Cover and chill for at least two hours, if not longer.
A fun take on the ice cream shop classic, this Tropical POG Float is the perfect treat for the end of summer, or any special occasion where you need a little hint of paradise.
Since we’re vacationing in Hawaii this week, I thought it only fitting to share my new favorite EASY ice cream recipe – the Tropical Pineapple Orange Guava (POG) Float!
To be fair, I don’t know if I can even call this a recipe because it is soooo simple to make. It only involves four ingredients, all of which you should be able to find at your average grocery store, and takes almost no time to make. There is no cooking involved, just some basic combining of ingredients – the perfect type of late summer recipe when none of us want to be spending hours in the kitchen. Move over, s’mores, I think this Tropical POG Float MAY just turn into the new favorite.
The hubby and I have long been fans of the root beer float. So much so, in fact, that we served them as a second dessert at our wedding. There’s something about that classic taste and refreshing quality that just makes you feel like a kid again – and leaves you wondering why you haven’t made such a simple dessert more often during your adult life.
I still love me a basic root beer float, but this Tropical Pineapple Orange Guava version may just take the top spot, at least during these warm summer months.
But before I get to the recipe, let me clear things up a bit. In Hawaii, POG juice is a huge thing – you’ll see it on the menu at many restaurants, and there are countless different brands sitting on the grocery store shelf. On the islands, however, POG usually stands for “passion orange guava” and, as much as I’d love for it to be widely available here on the mainland, it really isn’t. Three ingredients that ARE widely available here, however, are pineapples, oranges and, at least here in Cali, guava juice. So forgive me for not sticking to the script per se, but I’m pretty sure you’re not going to be disappointed.
Here’s how I constructed my very own Tropical POG Float:
Get some nifty float glasses (although any old glass will do.)
Add some chopped pineapple to the bottom.
Top with orange sherbet.
Add some easy homemade pineapple guava soda (maybe throw in a dash of rum if you’re so inclined.)
Garnish with a pineapple wheel, spoon and paper umbrella.
I tell ya, I feel guilty even considering this a “recipe” but it is just way too good not to share.
Let me know how you like it once you give it a shot, and if you know of any other great “float” concoctions, leave them in the comments below!
Some of early summer’s star produce comes together beautifully in this perfectly balanced Strawberry Rhubarb Pie with Amaretto Crust.
As someone who left a sufficiently cushy job in the corporate world to become self-employed, one of the most frequent questions I’m asked is, “Do you ever miss being in an office with coworkers?” And my answer is always, “Honestly, no.” Sure, the self-employed world can be lonely at times, but I consider myself AMAZINGLY lucky to have found a solid group of like-minded ladies (and yes, even some men) who have also set out on their own and forged a path for themselves in the world of entrepreneurship, specifically in the food, beverage and entertaining bizzes.
Recently, a few of us got together to kick off summer with a beautifully styled beach picnic featuring some incredibly delicious food and wine. Since I’ve been itching to refine my pie-making skills, I offered to bring one showcasing some of my favorite fruits of the season thus, this Strawberry Rhubarb Pie with Amaretto Crust was born.
Here’s what everyone else brought/contributed (with live links to their posts/websites!)
Jamie (also a private chef) just started this “micro-shuckery” here in SB and, let me tell you, you haven’t lived until you’ve tasted these oysters. She brought both raw and BBQ oysters to our little picnic and the BBQ sauce on the cooked ones was just insane!
Not only does Viktoriya make some of the most beautiful table linens, she’s also a pro at food and prop styling, She made our entire picnic set-up look like a dream…I only wish I could bring her (and her beautiful napkins and tablecloths) along with me for every picnic I go on!
If you plan to serve wine at any get-together you’re hosting, you’ll want to invite Hana-Lee. She chose the perfect wines to pair with each of our dishes. I couldn’t believe what a perfect match the Riverbench Demi-Sec Sparkling Wine was for my Strawberry Rhubarb Pie!
Even though she stepped in for another photographer at the last minute, Meg was an absolute dream to work with and captured all of the beautiful images you see here and on the others’ posts.
Okay, now back to this pie. First, raise your hand if you (like me) are totally intimidated by pie-making because of the difficulty of making pie dough, rolling it out and then not only getting it to fit just right in your pie plate but also baking it to a beautiful golden brown in perfect synchronization to whatever filling you put inside.
Well, I’m here to tell you good news and bad news:
First, the bad news – it is hard. And it’s most likely not going to be perfect on your first attempt. You will most likely need to refine your practice in order to get it “just right.”
Next, the good news – it gets easier! Practice makes perfect. Once you find a recipe you like and practice it a time or two, you start to get a better feel for how it should look, feel, etc. I’m happy to say that, now that I have a basic pie crust recipe that I feel totally confident in, I’ll be making so many more pies and, after trying this recipe, I hope you will, too!
There are just a couple of little secrets I want to let you in on that make this “not-your-average” Strawberry Rhubarb Pie recipe:
It’s a fairly popular notion that adding chilled vodka to your pie dough (instead of water) will make it extra tender and flaky due to the alcohol dissolving during the cooking process. You know I’m all about using booze when needed, but for this recipe you’ll find me subbing in amaretto for the vodka, adding that slight nuttiness that goes perfectly with the rest of the components of the pie. For all other aspects of the dough, I turned to my favorite Model Bakery (affiliate link) recipe as a guide – I knew they wouldn’t let me down!
Although the ingredients for the filling are all pretty typical, there is one ingredient that may look a little odd – balsamic vinegar. I added this to bring depth and a slight tang to the filling that pair perfectly with all the almond notes tied in throughout.
I have to say, for being such a novice in this particular aspect of baking, this Strawberry Rhubarb Pie with Amaretto Crust was a pretty huge hit.
It’s also perfectly portable which makes it a great dish to contribute to any 4th of July celebrations you may be attending this week.
Some of early summer’s star produce comes together beautifully in this perfectly balanced dessert that's perfect for any warm weather get-together.
Keyword: pie, rhubarb, strawberry, summer
Author: CaliGirl Cooking
For the crust:
5tablespoonschilled unsalted butter, cut into cubes
1/4cupchilled butter-flavored shortening, cut into cubes(Can use regular shortening too)
For the filling:
1poundstrawberries, hulled and sliced (about 3 cups sliced)
2stalksrhubarb, sliced (about 2 cups)
For the streusel:
3/4cupunsalted butter, chilled and cubed
1/2cupslivered almonds, crumbled
Begin making the dough at least an hour or two before you plan on baking your pie. In a large bowl, whisk together the flour, sugar and salt.
Next, using a pastry blender, cut in both the butter and shortening until dough is blended but crumbly with some pea-sized pieces.
Slowly mix in the amaretto using a fork until a loose dough begins to form.
Using your hands, shape the dough into a thick disk. Cover in plastic wrap and refrigerate for at least an hour, or even overnight.
To make the filling, combine strawberries, rhubarb, balsamic vinegar, sugar and flour in a large bowl. Mix until the fruit is evenly coated with the sugar, flour and vinegar. Refrigerate until you’re ready to bake your pie.
Finally, assemble the streusel topping. Mix together all streusel ingredients in a medium bowl, using your fingers as needed to break up the butter pieces and make the mixture even and crumbly.
Pull out your refrigerated pie dough about 15 minutes before you’re ready to start baking. This will allow it to come back down to room temperature a bit and make it easier to roll out. Once your dough is at a “roll-able” temperature, roll it into an approximately 13-inch circle and fit it into a 9-inch pie pan. You may need to trim some edges and work the dough a bit once it’s in the pan to get the crust as uniform as possible. Crimp the ends as desired and then freeze for 15-30 minutes.
Preheat the oven to 400 degrees Fahrenheit. Remove your crust from the freezer and pour in the filling, then top with the streusel.
Bake pie in your 400 degree oven for 20 minutes, then reduce the oven heat to 350 degrees Fahrenheit. It’s also at this point I recommend putting on a pie shield or covering the edges of your crust with foil to prevent it from burning. Bake pie at this new reduced temperature for one hour to one hour and 15 minutes, or until crust is golden and filling is bubbly. Let cool before serving (preferably with vanilla ice cream!)