Superfood Pina Colada

We’re keeping it healthy(ish) and green this St. Patrick’s Day!

Superfood Pina Colada | CaliGirlCooking.com

That’s right, this Superfood Pina Colada gets its vivid teal green color from our favorite superfood – spirulina! I’m just so over the top excited about not only the refreshing, tropical taste of this beautiful libation, but the gorgeous hue. And it’s all natural! How about that.


We’re pretty lucky that St. Patrick’s Day falls on a Friday this year, not only because we have two whole days to recover afterwards, but also because that means I get to bring you a fun cocktail to celebrate! And fun this is.

I’m really expanding the horizons here with this Superfood Pina Colada. After all, it’s only the second frozen drink I’ve featured on this here blog (after this Frozen Cantaloupe White Wine Sangria) as well as just the second superfood cocktail (after this Turmeric Gin and Ginger Cocktail, which was a HUGE hit.) I figured it was high time for me to start padding the portfolio in these areas, and our Superfood Pina Colada did not disappoint.

Superfood Pina Colada | CaliGirlCooking.com

Here’s the trick with anything you’re adding spirulina too: be sure to add tons of other delicious flavors! In fact, you might be a bit put off by the smell of spirulina when you first open the jar, but have no fear, when mixed with plenty of fruity pineapple and creamy coconut flavor, any off-taste is gone and all you’re left with is this beautiful color!!

The other great thing about this Superfood Pina Colada is that the recipe makes multiple servings. Perfect for a party! After whirring all of the ingredients together in the blender, you’ll end up with four small or two very large drinks – and if you go with the small servings, this is actually quite a low potency cocktail, which means you can drink more than one without worrying about a headache the next day!

As always, I tried to minimize any artificial sweeteners and stick with as many fresh ingredients as I could. This means that, in addition to the spirulina and requisite rum, all you’re going to need is some coconut milk, frozen pineapple, and pineapple juice. No crazy liqueurs or overly-sugary syrups needed. Oh, and a blender. You’re definitely going to need a blender.

Superfood Pina Colada | CaliGirlCooking.com

And if you’re wondering where you can find spirulina, simply head to your nearest Whole Foods or health food store, or hop on to the every-trusty Amazon! It’s pretty easy to find these days, so don’t even worry about that.

No matter what your plans are this St. Patrick’s Day, I hope they involve these Superfood Pina Coladas in some way. The hubs and I aren’t up to anything too exciting, most likely going downtown for a bit to support some of his accounts and possibly stopping by a show our friends’ band is putting on at a local restaurant.

The good news is, if you don’t have time today to make these Superfood Pina Coladas, they’re perfectly acceptable any time of the year, especially with all this warm weather we’ve been having! And if you’re on the East Coast hunkering down for winter storm Stella, why not mix some of these up to transport yourself to a tropical vacation somewhere?

Superfood Pina Colada | CaliGirlCooking.com

I hope you all have a safe, superfood cocktail-filled day and weekend! Xo

Superfood Pina Colada | CaliGirlCooking.com
Print
Superfood Pina Colada
Prep Time
10 mins
 

The classic pina colada gets a healthy twist (and it's beautiful color!) from the addition of the trendy superfood, spirulina. 

Course: Drinks
Author: CaliGirl Cooking
Ingredients
  • 4 ounces white rum
  • 1 13.5 ounce can coconut milk
  • 1 teaspoon spirulina
  • 2 cups ice
  • 3 1/2 cups frozen pineapple
  • 6 ounces pineapple juice
  • Pineapple wedges for garnish (optional)
Instructions
  1. Place all ingredients in a blender and puree on high until everything is combined. Pour into glasses and garnish with a pineapple wedge, if desired.

Superfood Pina Colada | CaliGirlCooking.com

Pull-Apart Beer Bread with Comte and Whole Grain Mustard

The ultimate tri-fecta.

Pull-Apart Beer Bread with Comte and Whole Grain Mustard | CaliGirl Cooking

Especially for this here day before St. Patrick’s Day/morning after a night out with some of my besties to celebrate my birthday. I mean, how much better can it get to both recover from last night and get ready for another night of celebrating? (Or, in my likely case, just eating my weight in Irish food?) I’m thinking Pull-Apart Beer Bread with Comte and Whole Grain Mustard, a slow-cooker corned beef recipe (I’m going to give this one from Half-Baked Harvest a shot), some Chocolate Stout Cupcakes with Irish Cream Buttercream for dessert, and maybe, just MAYBE, a Matcha Colada to really round out the meal. Who’s with me?


Pull-Apart Beer Bread with Comte and Whole Grain Mustard | CaliGirl Cooking

But let’s get to the point here. I really don’t want this uber-yummy Pull-Apart Beer Bread with Comte and Whole Grain Mustard to lose the spotlight, because trust me when I say it is soooooooo tasty and very worthy of the little extra effort it takes to make.

Confession: I actually copy-catted this recipe from Notch8, the restaurant in the hotel we stayed at when my mom and I went to Vancouver in January. I’m sure you’ve all seen sweet versions of pull-apart bread (like this or this), but this was the first time I’d come across a SAVORY version. As soon as my mom and I saw a menu item that listed bread, cheese, and mustard as ingredients  (in the middle of the afternoon when we were sooo ready for an afternoon snack, mind you) we knew we had to give it a shot. Let me tell you. Wowza! It was amazing. I immediately knew I had to try and recreate it at home.

And recreate it I did! I knew that I needed to make the beer bread a yeast bread (as opposed to a quick bread) so I turned to my mom’s trusty Beer Bagel recipe for inspiration and guidance. I then went out and got me some Comte cheese (if you don’t know what this is, it’s very similar to Gruyere… I found mine at Trader Joe’s) and some whole grain mustard. As you can see, the ingredients are pretty darn easy to come by so you really have no excuse to not make Pull-Apart Beer Bread with Comte and Whole Grain Mustard (say that ten times fast) in the next couple of days.

Pull-Apart Beer Bread with Comte and Whole Grain Mustard | CaliGirl Cooking

Since the bread is a yeast bread, it does take some time to rise. But that’s no biggie! I have to say that I was worried because my dough didn’t seem to be rising quite as much as I wanted it to, but everything turned out in the end. You just have to trust that your oven will do all of the work!

Once the dough has gone through its double rise, we slice it up (like you would a loaf of bread) and coat the sides with the mustard and cheese. We then line all the slices back up together in the loaf pan for them to rise and bake into each other in the oven. And of course we top it all with more cheese! Not only does the slicing before we bake ensure we can more easily pull apart the bread when it’s done, but it also helps us make sure we get the yummy fillings evenly dispersed throughout.

Pull-Apart Beer Bread with Comte and Whole Grain Mustard | CaliGirl Cooking

Okay, before I leave you with the recipe I MUST make a suggestion. Not only is this a fantastic addition to any St. Patrick’s Day menu, we also (accidentally) discovered that Pull-Apart Beer Bread with Comte and Whole Grain Mustard is THE perfect snack to pack for wine tasting. Seriously, if you think about it, it’s all of your favorite wine tasting snacks rolled into one neat little loaf! No need for an elaborately packed picnic basket or cooler when you’ve got one of these bad boys with you 😉 (Side note: I think I’m going to keep building on this idea and try a version with some sort of charcuterie added to the mix soon…Stay tuned!)

So what do you say? St. Patrick’s Day is tomorrow and I know a lot of my peeps out there are wine lovers like me, so you’ll most likely be going tasting sometime in the near future. That means that you absolutely, must, just gotta make this ASAP. You’ll thank me later!

Since I won’t be posting tomorrow, happy early St. Patrick’s Day to all of you! Stay safe and HAVE FUN!

Pull-Apart Beer Bread with Comte and Whole Grain Mustard | CaliGirl Cooking

Pull-Apart Beer Bread with Comte and Whole Grain Mustard

Yield: Makes one loaf

A delicious beer bread laced with comte cheese and whole grain mustard.

Ingredients

  • 1 packet active-dry yeast
  • 2 ¼ cups flour, divided
  • ¾ cup lukewarm beer (I used Firestone DBA)
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 cup shredded Comte cheese
  • ¼ cup whole grain mustard

Instructions

  1. Combine yeast and 1 cup of sifted flour in a stand mixer. In a separate, small bowl, combine lukewarm beer, sugar and salt. Add to flour mixture. Turn mixer on low until ingredients are combined, then begin adding in remaining flour until a cohesive but slightly sticky dough forms (about 2 minutes.)
  2. Turn dough onto a lightly floured surface and knead lightly for about 2 more minutes. Spray a medium mixing bowl with cooking spray and add dough, tossing to coat. Cover with a dish towel and let rise in a warm place free from drafts for 1-2 hours or until doubled in size.
  3. Spray an 8.5-inch loaf pan with cooking spray. Remove dough from mixing bowl and transfer it to the loaf pan, shaping to fit. Cover and let rise another 1-2 hours.
  4. Preheat oven to 375 degrees Fahrenheit. Remove dough from loaf pan onto a lightly floured surface. Re-spray loaf pan with cooking spray. Slice dough into 8 pieces. One by one, take a slice of the dough and spread about half of a tablespoon of mustard on the side before sprinkling it with the shredded cheese. Gently tuck the slice back into the loaf pan. Continue this process until all slices have been covered and added to the loaf pan. {For the end pieces, keep the mustard/cheese combo on the inner side of the slice, as opposed to the side that will be against the loaf pan, so as to prevent sticking.) Sprinkle any remaining cheese on top of the loaf.
  5. Place loaf in preheated oven and bake for approximately 40 minutes. The cheese topping will be golden. Let cool in pan for 15-20 minutes then remove to finish cooling. If not eating right away, wrap loaf in plastic wrap and store in refrigerator (if eating in the next couple of days) or freezer (if not eating for a week or so.)

Notes

Wine Pairing Notes: This bread is soooo versatile, it will literally be a great juxtaposition to ANY wine, red or white. The only type of wine I may caution against is a sweet wine. Otherwise, just go for it! All the more reason to take it with you the next time you go wine tasting 🙂

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Pull-Apart Beer Bread with Comte and Whole Grain Mustard | CaliGirl Cooking

Catch ya on the flipside.

Chocolate Stout Cupcakes with Irish Cream Buttercream

It’s time.

Chocolate Stout Cupcakes with Irish Cream Buttercream | CaliGirl Cooking

Last week I flooded your news feed with tons of healthy options (see exhibits A, B and C) so we could balance out the more indulgent recipes I’m about to share with you this week. It is a double whammy of holidays after all, since it’s both my birthday and St. Patrick’s Day! I think this is a great example of how I believe eating should be: clean, healthy and fresh foods the majority of the time so we can indulge on special occasions such as these and then get right back on track.


I speak from experience, completely depriving yourself of one thing or another (unless you have a legitimate allergy, that is) just leads to diet disaster. When you think you “can’t” have something, you only want it more. When you have set in your mind that you can have said “thing” whenever you want, it becomes all that less special and you don’t crave it nearly as much. If you’re really in tune with your body and listen to how it feels after you eat fresh, healthy food as opposed to sweets and treats, you’ll soon realize that you don’t need much of the latter to quell a craving and you’ll feel so much better when you don’t gorge yourself on something more decadent.

Chocolate Stout Cupcakes with Irish Cream Buttercream | CaliGirl Cooking

 

But now it’s time for me to step off of my soapbox for a minute and tell you about these amaze-balls Chocolate Stout Cupcakes with Irish Cream Buttercream. You guys, these absolutely MUST make an appearance on your table no matter how you are celebrating St. Patrick’s Day later this week. I know there are a lot of recipes out there that are similar, but I must say I really think I nailed it with this one.

First of all, since my SO is an avid craft beer fan, I don’t think we’ve EVER had something like Guinness on hand here at the house. Instead, we’re always trying out the latest porters and stouts from various microbreweries, especially now in the winter months when we want that extra oomph and body in our beers. So, instead of using mainstream Guinness (as most St. Patty’s Day-themed cupcakes do), I instead used the Stone Coffee Milk Stout….Bomb diggity! Seriously, this turned out so good. It might also have been that I added some sour cream to the batter, or that I used a high-quality cocoa powder, or a combination of all of the above. Whatever it is, I really don’t care because it’s just that amazing.

Chocolate Stout Cupcakes with Irish Cream Buttercream | CaliGirl Cooking

The other thing I love about these cupcakes is that they are not SUPER sweet. You mostly get the chocolate flavor and there is a very minimal amount of added sugar. We’re saving all the sweetness for the Irish Cream Buttercream! That’s right, folks, I added our favorite weekend coffee creamer (cough, Bailey’s, cough cough) to a classic buttercream frosting to slather all over the tops of these puppies. The stout-flavored, chocolatey, minimally sweetened cupcakes and the sweet, creamy and boozy frosting balance each other out beautifully! We’ll see if you can stop at just one.

Chocolate Stout Cupcakes with Irish Cream Buttercream | CaliGirl Cooking

Oh! And did I mention they’re super easy? The hardest part about making these is remembering to put the butter out for the frosting a few hours before you make it so it can come to room temperature. Everything else is so simple! You can easily whip these up in an hour or two, so totally doable on a weeknight.

Obviously, these may not be the best choice for a crowd of young ‘uns. Although the alcohol is minimal, the frosting is not cooked in any way so the alcohol will not “bake off.” But for any adult-centric St. Patrick’s Day party you may be attending, Chocolate Stout Cupcakes with Irish Cream Buttercream are for sure the way to go!

Now, do yourself a favor and whip up a batch (or two) of these in the next couple of days. Once made, they keep well in the refrigerator for a few days (and up to a week.) Once you taste ‘em you’ll never turn back! Stay safe you all and keep it green!

Chocolate Stout Cupcakes with Irish Cream Buttercream | CaliGirl Cooking

Chocolate Stout Cupcakes with Irish Cream Buttercream

Yield: Makes one dozen cupcakes

Stout-laced chocolate cupcakes topped with a sweet Irish Cream buttercream...Perfect for St. Patrick's Day!

Ingredients

    For the buttercream:
  • 1 ½ sticks unsalted butter, room temperature
  • 3 cups powdered sugar, sifted
  • ¼ cup Irish cream (such as Bailey’s)
  • 1 teaspoon vanilla bean paste

Instructions

  1. First, make the cupcakes. Preheat oven to 350 degrees Fahrenheit. Line a one-dozen cupcake pan with cupcake liners (or spray with nonstick cooking spray.)
  2. In a medium bowl, combine sugar, beer, melted butter, eggs, sour cream and vanilla bean paste. Set aside.
  3. In another medium bowl, whisk together flour, cocoa powder, baking soda and salt. Add dry ingredients to butter mixture, stir to combine.
  4. Using a ¼ cup measure, scoop batter into prepared cupcake pan. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Place on wire rack to cool.
  5. While cupcakes are cooling, make the frosting. In a stand mixer fitted with the paddle attachment, combine butter, powdered sugar, Irish cream and vanilla bean paste. Mix on high speed for 2-3 minutes, or until ingredients are combined and buttercream is nice and fluffy.
  6. Remove cupcakes from cupcake pan. Finish cooling if they’re not completely cool already. Using a piping bag (or large resealable bag) fitted with a large star frosting tip, frost cupcakes starting in a circle on the outer edge and working your way in.
  7. Store in refrigerator if not serving immediately.

Notes

Beer Pairing: Enjoy some of the same beer that you used in the cupcakes while you’re eating them!

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Chocolate Stout Cupcakes with Irish Cream Buttercream | CaliGirl Cooking

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